Food As A Revolution is A Revolution I Can Get Behind!

Today was a perfect day off. Thinking back over the course of my day, I am amazed at how each part of my day revolved around food some way or another. (Oh, wait, it isn’t that amazing. My days usually revolve around food but maybe you didn’t know that.) In the morning,  we worked in the yard preparing our raised bed so we can plant our veggie starts soon. Grant got me a composter for my Birthday so this year we are finally able to use our own homemade compost. I got obsessed thinking about Jamie Oliver as we just finally watched his Food Revolution show. I have been a fan of him for years, ever since the first Naked Chef cookbooks. He has such simple and yummy whole food recipes. He is kind of a hero now, at least to me. What I find so great is how honest and aggressive his campaign is. Unlike a majority of smart, talented people in the world who seem to sit on their safe little thrown passively pontificating about how things could be better or what needs to change, he is actually trying to change things. He really has started a revolution. He sort of thrust himself into the eye of the storm hoping to really make a difference. Sure, he’s profiting from it. He seems to have his own little Jamie Empire but really, anyone who works that hard should be profiting. And, in the end, if he makes a difference, who cares? I love him. Check out this great video from the TEDx conference in LA a couple months back:

So, quite contradictory to my honest core food beliefs and what I just expressed above, I also love all food and am a believer in food vernacular and enjoying (in moderation!) the food of the South. This is why we had lunch today at Jimmy Carl’s Lunch Box! Our friend Pat Isbey and his buddy Russell Nelson opened this smoked meat lunch spot a year ago at The Station Inn. We’ve been wanting to go here for an entire year and today, it finally worked out. They do a great job with pulled pork, ribs, and smoked chicken thighs. It was simple and really good. They offer two sauces- a hot one that seemed more vinegar based and a sweeter mild sauce. Both sauces were good and I even liked them mixed together. The portions were just right and the sides were very tasty. After lunch we visited a few of our favorite Nashville stops- we had a Mexican popsicle at Las Paletas, visited our friends at Imogene + Willie, and stopped to see all the new vintage western wear Katy had in at Katy K’s before heading home. I LOVE Nashville!

Now, in the oven- a Strawberry Rhubarb Pie- made with local, organic rhubarb! I’ve been wanting to experiment with some new pies and couldn’t resist the new local rhubarb. I’ve only cooked with rhubarb one other time and was anxious to try it again.

I kept it simple…

Strawberry Rhubarb Pie

3 organic rhubarb stalks cut into 1/2 inch pieces

1 cup organic strawberries, stemmed and sliced

1 cup organic cane sugar

1 tsp cinnamon

freshly grated nutmeg

1 tbsp flour (White Lily, always!), 1 tbsp corn starch

dash of sea salt

squeeze of an organic Meyer lemon

I used one homemade pie crust on bottom, one on top.
Bake at 425 for 15 minutes, then 350 for 35 minutes.


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