By Matt Stone
In late May I went out to a breakfast restaurant with my family in Nashville. There were lots of us. Like 8 at the table. The restaurant, in trying to be cute and clever, ended up aggravating me a lot more than I tend to get aggravated by small things. In their cuteness and cleverness, they called their seasonal strawberry pancakes “Strawberry Shortcakes.”? After titling the dish “Strawberry Shortcakes” on the specials menu, they went on to describe the “shortcakes” as pancakes.
I didn’t read every word of the description. Not one word of the description actually. Why?? Because I already f’ing know what strawberry shortcake is, and I thought it was quite a novel idea to serve strawberry shortcake for breakfast. One glance and I was sold.
You can only imagine the disappointment when the server?arrived with some blah pancakes with a few, translucent, cooked strawberry slices inside the pancake.
I ranted for a few minutes at the table to the point where my family was convinced that:
A shortcake is indeed NOT a pancake, and’therefore shouldn’t be called a shortcake and vice versa.I mean, what if they said?”Strawberry?Muffin” and pancakes came out?? What if I ordered a Strawberry?Woman, but found out later that there was small print that said I was actually ordering a Strawberry Man?? Yeah, I’d be pissed.- I was way more bothered by this than I should have been and need counseling (actually, sleep would have been fine).
The reason I bring this up is that after returning home from the trip I couldn’t wait to make strawberry shortcake for breakfast. Try it out. I did and it was pretty incredible. There is no finer breakfast on earth as far as I’m concerned than putting marinated strawberries atop a warm, 1-minute-out-of-the-oven shortcake and smothering it with sweetened vanilla yoghurt. And by “a” shortcakeI mean like three.
My girlfriend is now totally hooked. We have made strawberry shortcakes about 8 times this month already. I think we’re even experiencing some health benefits from it.
The moral of this story however, is not that strawberry shortcake is the most healthful and life-giving food on earth that you should try to have 4 times a week. It’s really not. But what’s interesting about all of this is that the experience reignited my hatred for how terrible everyone else cooks food -?people that work at restaurants in particular. And even if they can cook, you think they would bake a strawberry shortcake to order so that it was absolute perfection when you sit down in front of it?? No way. Most restaurants that I can afford to go to more than once a year?are performing what I call slop, drop, nuke, and puke (puke being the end-product that is handed off to a server and?delivered to your table)?- and?pumping it all full of’vegetable oil every step of the way.
In the process of regaining my condescending and arrogant attitude towards all those who participate in’the making of food other than myself – processing, packaging, and preparation, I am cooking and eating more food from scratch, and better food, than I have eaten in years. Maybe ever. Consider some of the things?I’ve made this month already, only 17 days in…
- Mesquite-smoked beef rib tamales with chipotle salsa
- Panko-crusted veal parmigiana over mashed potatoes
- Ditto over mushroom risotto
- Mushroom and cheese risotto solo
- Panko-fried buttermilk chicken over cheddar grits
- Handmade papardelle pasta with homemade sauce and meatballs
- Handmade croxetti pasta with butter and cheese
- Lasagna made with handmade spinach pasta
- Flank steak tacos with chipotle salsa and sour cream
- Banana and chocolate chip pancakes
- Gumbo over rice
- 4 rounds of homefries (Rob was here recently, he’ll tell you how good these are)
- Banana bread
- Mango sherbert
- Usually a big smoothie with several bananas and some yoghurt and OJ once a day
- Chocolate cake swimming in warm chocolate ganache
- And of course a jillion rounds of strawberry shortcake
One of the conclusions I have come to over the years is that for some, myself included, eating for health reasons is a health liability. Eating what you think you should eat vs. what you want to eat is you overriding your natural, hardwired, programmed instincts and mechanisms for self-regulating your body’s needs. While we’d all like to think our all-knowing, powerful brains can manage our physical needs better than our instincts can, this just isn’t always true.
Still, I’ve come to the conclusion that eating a ton of packaged food, breakfast cereals, take-out, restaurant food, etc. isn’t ideal either. Not for someone like myself that is healthy and just wants to maintain that in a sustainable way?at least. While I’ve eaten more of that type of food over the last year than I have in the ten prior, eating that kind of stuff is a matter of two simple things for me…
- Habit
- Laziness (the word “convenience” is often deceptively used here)
It’s good to just chill out and eat whatever for a while, if only to rehabilitate yourself from overly-zealous health fanaticism. I recommend those chewy candies called “Mamba.”? But at some point it’s awfully nice to actually eat something that tastes really good, fresh, flavorful (naturally), and clean.
So excuse me if I talk a lot more about food preparation?in the upcoming months, but honestly, I still stand by the idea that being able to make really good food for yourself is the most important of all dietary interventions – especially if you have more than just yourself to feed (although the waitresses at the Venice, Florida Chili’s I have found to be good for stimulating blood flow – if you have circulation problems that should be taken into account). If you don’t know how to?make good food, read 180 Kitchen. Seriously, this is?exactly why I wrote it, and the thing is legit minus the ancient anti-sugar fetish I had going at the time it was written (February 2009).
That’s it. Strawberry shortcake is a gateway food to wholesome, homemade, fresh,?genuinely delicious?vittles. That’s my case for it as a health tonic.
I make mine like a sweet biscuit or scone by working a stick of salted butter into a half cup of sugar and a couple cups of flour?(been using durum and semolina pasta flour recently with no added iron), then add a mixture about 3/4 cup of milk or buttermilk with some baking powder and baking soda (stir well and let it sit until the liquid has doubled in size due to the leaveners). BTW I never measure anything. Then I roll out and cut them with little ring molds (the dough is sticky, flour it well to play with it)?and bake at 375F until lightly brown on the outside. For the strawberries, I slice them thinly, cover with some white sugar or maple syrup and a few drops of balsamic vinegar, and toss them around until they get soft and syrupy.
first?
I see what you did there.
Second! Not bad!
Great observation: “It’s good to just chill out and eat whatever for a while, if only to rehabilitate yourself from overly-zealous health fanaticism.”
I know after juicing and smoothies and working my butt off to lose 20 pounds, I know of nothing I’d rather have than a big bowl of neopolitan ice cream covered in chocolate syrup!!
Matt, I’ve only ever heard of topping strawberry shortcake with whipped cream. But you say vanilla yogurt?? Really better?
Ha, I thought the same thing. If I ordered strawberry shortcake and got vanilla yogurt, I’d be pissed!
Creme anglaise. Sorry bitches. You ain’t topping that. GET IT?
But seriously it’s so beautiful. http://www.howdoyousaythatword.com/wp-content/uploads/2012/01/creme-anglaise.jpg
Whipped cream has nothing to it. Just air, cream, powdered sugar, and vanilla. Yoghurt helps make it more of a complete breakfast package, and that super-sweetened store-bought stuff is pretty much like crack.
You can whip your own cream?
But I agree, serving it with yogurt would feel more substantial with the higher protein content. Cream is just more fat, and there’s already butter in the shortcake.
Sweetened Ricotta sounds good to me.
Creme fraaaaaaaiche.
Oh my, I fucking love strawberry shortcake and I haven’t had it in years! I’m going to have to make it asap.
what about the fact that we were brought up on shortcake that was the round cousin of the twinkie? as a teen i went to a friend’s house and they served the traditional biscuit-like shortcake. it took some getting used to. and i go with kelly p on the whipped cream. come on!
Screw all you yoghurt haterz. I grew up on yoghurt. Plus, my girlfriend always calls whipped cream “Cool Whip” due to her upbringing (downleaving, lol). What do you think would happen if I made whipped cream and she said “I love this Cool Whip!”
Not interesting in doing any jail time.
Funny you mention Cool Whip. I was helping put away my grandmother’s groceries the other day and I pulled out of the bag, a huge tub of Cool Whip. Didn’t know they made that big a tub. Anyhow, I go to put it away in the freezer and I’m left with no where to put it because another huge tub of Cool Whip was in the way. The next week I visit she pulls out some strawberries and proceeds to try to get me to eat them. I wasn’t hungry so I mentioned to her how I prefer to eat them with whipped cream and she hurries over to the fridge and says to me “Oh, you like them with Cool Whip? I’ve got some Cool Whip!” So yes, to many, Cool Whip=whipped cream, Miracle Whip=mayonnaise and Spam=Canadian bacon. I don’t judge. LOL
I hate being rude and having to back off once I realize the “whipped cream” is Cool Whip. I hate seeming pretentious. People really don’t get it, they don’t understand the difference. My local diner is serving fresh strawberry pie, which is great- but it’s topped with “whipped topping.” So instead of explain to people that I don’t like it and that it’s like the worst thing ever and what the fuck is wrong with them anyhow, I just let the waitresses think I’m a huge hog and ask for a big dish of real whipped cream on the side. Then I scrape the cool crap off and replace it with the less shitty canned dairy stuff. But whipping your own thick, rich cream is so easy it’s a fuckin’ sin that more people don’t do it. I don’t even like it with sugar. Just a little vanilla is perfect. Easiest way I whip cream is just dump it in a mason jar and shake. But a big blob of that on top of your shortcake and smoke it. Or eat it.
Vanilla yogurt is great though too, perfect for breakfast. Stonyfield makes a full fat french vanilla yogurt that is excellent and not too expensive.
I grew up on Stonyfield yogurt. I lived right next to their farm and my mom worked with someone who was an employee there so he would get her free yogurt. Love the stuff! Oh and I make whipped cream and butter from a mason jar too. Coconut cream whips really well too.
In Londenderry NH?
I think the most ridiculous thing about the restaurant biz is that it is common retardedness to think that real butter and real cream are “expensive.” Shit, I pay $2.59 for a pound of butter at Publix, 3200 calories. It is literally the single cheapest food I buy, barring perhaps coconut oil. The same restaurant that thinks butter is expensive will serve a 16-ounce ribeye with fresh vegetables and a salad. Dumbest thing ever.
Honestly though, I think a lot of places use Fool Whip because that’s what people like and expect! If my local diner started topping their pies with real heavy whipped cream, I’ll bet customers would be really weirded out and start worrying about cholesterol or something. You know, the industry came out with this stuff as an improvement on the real thing and now that’s what people think. And it’s more shelf stable, so that’s always a plus for restaurants. What I think is the most disgusting thing is all the crap icing on cakes that’s made from this fake whip shit. I used to decorate ice cream cakes and the “whipped cream” topping was some chemically rendered manure that came in cans we kept frozen. And that’s pretty much industry standard, because it’s cheaper than real icing and regular whipped cream wouldn’t be stable enough to put on a cake in advance. Or keep in a freezer, like an ice cream cake. So I’m guessing that a lot of our continued usage of Cool Shit has to do with how business has adapted to the possibilities it entertains. But as far as margarine goes, that’s just stupid.
Read the ingredients for Cool Whip? It’s sweetened, whipped Crisco. Hydrogenated fat, high-fructose corn syrup, some milk by-products and preservatives. I finally got my mom to give it up…now if I can pry the margarine away from her and replace it with some real butter, I’ll be doing well.
They use tropical oils in Cool Whip though. Not exactly Crisco, which is mostly soybean oil.
Yeah, that’s crazy stuff. Fresh from Europe, I asked my American husband to go pick up some whipping cream for a cake I was making. He returns with a tub of cool whip and I just stared at it, not understanding what just happened. I wasn’t even aware of its existence. Such a vile product.
I don’t know how many bowls of cream I’ve whipped in my childhood, but I don’t think there are a lot of Americans who have ever whipped cream in their life. It’s such an incredibly easy thing to do, it really astounds me that more people don’t ‘know’ about it!
All cream I knew as a child came in the dread blue tub, or in an aerosol can. i didn’t learn that real whipped cream existed until a friend’s German great grandmother made it to dip strawberries in. It was the best thing ever and I am forever grateful!
When I have people over for dinner, they are always impressed with the easy little things I make like home-whipped cream and home-made mayonnaise or garlic bread, having no idea how incredibly easy they are to make! And they remark on how good everything tastes – yes, because it’s fresh stuff and I use good ingredients and things like salt, lol!
I want to kill myself when i walk into my local farm stand and see all those stupid spongey twinkie cups for sale next to the strawberries. Not shortcake, assholes!
My mom makes strawberry shortcake a la biscuit style. It’s the way her mom and grandma made it. It’s soooooo good! She adds lots of sugar to the strawberries when she lets them sit too. I’m leaving on vacation to visit my family tomorrow and am going to ask my mom to make it.
We usually do homemade whipped cream on our strawberry shortcake, but yogurt would be yummy! We used to do a lot of yogurt on pancakes with a drizzle of maple syrup on top. Yummmmmm.
Homemade vanilla ice cream on top would be delicious too!
I just texted my mom and asked her if she’ll make it for us. I can’t wait!
Ever since I could help mom bake our Mother’s Day tradition has been making strawberry shortcake from the old Betty Crocker cookbook (basically a rich biscuit baked in a cake pan) with the top liberally sprinkled with sugar before baking and ALWAYS served with vanilla ice cream. Usually eaten for breakfast. :D
It wasn’t until just a few years ago that my Grandma served me some with whipped cream, not bad, and the yogurt sounds interesting, but I think I’ll stick with the ice cream.
Local strawberries are still in season around here, I better make another pan before the season’s over for the year. Though, fresh peaches and blueberries with cinnamon also goes fantastically well with shortcake…
I feel your pain, I complain about restaurant food all the time. I think I’ve just given up and accepted the poor reality at this point, but I still rail in my head. Between the poor ingredient quality, vegetable oil, lack of salt, pre-made “ingredients,” use of microwaves, etc., it can get scary out there! Unless we’re talking really fine dining or one of NYC’s niche places that actually has good, cheap food, what I can prepare at home in half an hour is much tastier and about a million times healthier. I mostly view eating out as a social opportunity. Learning to cook is a beautiful thing!
I definitely agree. I am fully disappointed when I eat out due to me being able to cook better, the food being really expensive, and it still having crap I’m sure I don’t want to eat (I generally go to farm to table places because if there is one thing I care about it’s my food being organic. Though that is as much an environmental thing as a health thing).
I still go out about once a month or once every other month just for the nice social experience, but it just feels like the biggest waste of money.
I agree Real Amy with you about how food quality is pretty low, at many restaurants. I’ve been eating out a lot lately, but I still note that it’s a way of me settling, because what is possible at home far surpasses the food that is served up at most restaurants.
Hi matt, havent checked in for a long time but am glad i did- everytime i feel my eating disorder pulling me into its clasps i check in with your sanity chat, and remember to start looking after myself again! reading your homemade dinners gave me some great ideas for cooking, and has made me realise i need to mke the time to cook for myself and care for myself- not just my husband !! thanks for advocating ‘normal’ food as acceptable, i still crave protein and fat over anything, and really not a fan of sugar the way it makes me feel, however ive been meaning to eat bread, hummus and a savoury type of scone with jam and cream for agggeeesss, and i definately will bother this time instead of rationalising any cravings!
Just live out in the boonies so you have to make it yourself! I don’t measure anything neither. I rarely make anything the same twice because of that. Great ingredients is what you get from homemade and mystery ingredients (even plastic) is what you might bargain for eating out. Homemade ice cream is the absolute best!
I have to chime in as I just ate out last night and paid $84 something with tip (one glass of excellent wine) and I had no qualms over paying that as it was a Big Island grass fed steak and some beautiful and delicious sides…the problem is Matt, now a days when I eat out I wake up with stiffness and pain in fingers,hips and shoulders! I have experimented in the past with what was causing this and it is not tomatoes, potatoes, eggplant, starches, sugar or any of the usual suspects as if I eat these from my home cooking I am fine! Guess I’m ready to save not only pain but a few bucks! Please keep on writing about your home cooking I’m with you.
Gina, it just might be the oil they’re using that’s causing you to have sore joints. I’ve been eating along Ray Peat guidelines for the last couple of weeks, and inflammation has simply vanished. No PUFA, no pain – it’s as simple as that. Enjoy your home cooking !
Ya you nailed it Claire!!…oh for a PUFA free dining experience :) Maybe home entertaining will make a comeback! LOL
And this is why my master plan is to open a small, take-out cafe kind of business that also does dinner and brunch on weekends. Plus five rotating flavors of homemade ice cream in the case at all times. Plus all sorts of seasonal and festive desserts. Plus very basic things like meatloaf and smashed potatoes and saut?ed green beans and shit, just done well. It ain’t hard, people! But if you don’t want to do it yourself, check with me in five years:)
That would be awesome! :)
I had that dream for a while. Food service is a hard business, though. More power to you if you can swing it! I love cooking, but I think if I were to ever make money off of it it would be in more of a personal chef kind of manner. The ice cream thing, though, that I have thought seriously about. I want to see a good source of full fat raw milk ice cream!
You know what, I just love cafes. Not pretentious jobs, but like beat up hard wood floors, a counter with stools, an extensive sundae menu, good, uncomplicated food and a bent towards seasonal, locally produced foods. I’ve worked in a ton of restaurants and I love the pace and I’m confident I could succeed in it because I can get a good feel for what people like and what sells.
I basically want the place so I can set my own hours and talk to old men drinking coffee at the counter, invent tons of incredible desserts and have a window to dress for holidays. I love restaurants so much I want my own so I can basically hang out there and not have to wear a uniform, I guess.
Raw milk is a big thing for me! I would prefer to use raw milk, and my state is really lax about it so that’s an incentive to stay put. The Amish here produce a lot of great, entirely grass fed raw milk for much better prices than out in CA.
This cafe sounds amazing! When it opens let us know! I will go on an adventure for home made ice cream and real good food and desserts!
I used to have my own goats, but had to sell them. Now, if I want a decent source of raw milk I pay $21/gallon and raw cream $8.75/pint. It’s insane, but I get a little cause it’s worth it. I don’t think pre-made raw milk ice cream is legal here (boo!). I just have to buy the cream and make it myself.
Your cafe sounds awesome. Make it happen and some day I will come and visit.
We have a really nice place like that in the Twin Cities, Brasa in two locations. All natural, local and organic ingredients, from scratch. It’s southern style, with four kinds of meat you order whatever quantity of (slow cooked pork and beef, catfish and rotisserie chicken), and then add sides to it. It’s priced good, at 5 dollars for an average portion of meat and 3 I think for each side. And the food really tastes like heaven. Simply made, but full of flavor. And at a price that everyone can afford. It’s my favorite restaurant and has remained so for a long time because I don’t eat out very often. Cause I’m sure even that delectable sweet fried plantain would get old after a while! I waited for a loooong time for a place like that to open. Most other restaurants are such a huge disappointment. http://www.brasa.us/
That place looks great! I am planning an “eat my way across America” road trip, and that would be a neat stop, thanks for sharing.
Brasa is awesome! As my daughter was healing from rheumatoid arthritis, she found that eating at Brasa and sushi restaurants were the only places that did not make her inflammation worse.
Someone needs to put together a list of anti-inflammatory restaurants worldwide. My uncle owns a high-end chain of restaurants in Hong Kong and proudly announced that they cook strictly with vegetable oils. I told him that animal fats and tropical oils are healthier and sent him links about benefits of cholesterol, but the 3 decades of propaganda about the wonders of PUFA’s will requiring some serious 180 degreeing.
I thougth of a similar thing. I got an icecream maxhine this week and started experimenting,bc its hard/impossible to find organ8c icecream without additives/stabilizers so i was thinking itd be cool to start an allergy icecream shop/brand,making various kinds of icecream flavors with various milks and substitutes.
So,if youre hiring people,seeking partners or whatever ill immediately leave little shit i have left behind and hop on the plane! Seriously,i ll do anything even if its cleaning toilets all day! Anything to get away from this goddamn place. and start over somewhere new.
I am one of the privileged ones who grew up on real biscuits for strawberry shortcake. (All right — mom just made them out of Bisquick baking mix.) Nowadays I use an organic buttermilk pancake mix and just stir in some butter, milk, and sugar, and bake ’em like that. Top with real vanilla ice cream and your strawberries, and even some fresh cream whipped up thick. Last time I made it, my two preschoolers got so full they couldn’t finish their bowls. Booyah. Even better if you use seasonal local strawberries — the small ones, that have 3x the flavor of those big, half-ripened Driscolls ones. No summer is complete without at least one dish, done right.
I’m glad I had my second breakfast before reading this post, yummm!
Living just 20 minutes away from farm fresh produce and knowing people who know what they are doing, as well as growing my own veggies has ruined me for city slop forever. Nothing like the intense flavours and colours of fresh veggies or an orange egg yolk three times its store bought size.
I have always made my own food from scratch as it is worth the extra effort. When I don’t feel like it, I have home made frozen meals.
To quote you: “One of the conclusions I have come to over the years is that for some, myself included, eating for health reasons is a health liability. Eating what you think you should eat vs. what you want to eat is you overriding your natural, hardwired, programmed instincts and mechanisms for self-regulating your body’s needs. While we?d all like to think our all-knowing, powerful brains can manage our physical needs better than our instincts can, this just isn’t always true.”
I would be one of those people that this doesn’t always apply to. I have always done well with meat and veggies, but I don’t like the potatoes I can buy in the city so there is less carbs right there. When I was travelling, I still wanted to prepare my own food but I was travelling through zones where I was prohibited from carrying any organic matter across borders, yet it was hard to obtain fruit or veggies in those zones. The easiest thing for me to do was get a chop from the local butchers and take it to the local park with an electric bbq (usually a fire ban was in force, so no open flames). This is how I would eat and I really enjoyed it. I wondered if it was ok, but was told that people deliberately do this for health and weight trainers do it. I am embaressed to say that I should have checked this out further, as it totally stressed me out. Even today, if I don’t like the spuds in the shop, I can easily lapse into a low carb diet, so I make a conscious effort to ensure that I eat something with carbs in it at every meal.
Yes please, on the Strawberry Shortcake. :)
I’ll have to make myself some in the morning!
I feel the same about eating out. The food is never delicious.
Too, I shudder to think of all the nastiness that goes on behind
the kitchen doors.
A few episodes of Kitchen Nightmares will cure you of wanting to eat out!
well i’m back AGAIN!. argh i keep leaving this site and going off on my own healthy eating adventures and it turns wrong everytime. i am finally going to just do this once and for all. i feel like crying i have wasted so much time but oh well. i literally came to this site years ago and have been checcking in every couple months wondering wether to do eat for heat once and for all. but today i am committing. right now i have potato chips in the oven cooking. matt does your kp on arms ever slow up slightly sometimes? or do you think you have completely got rid of it for good
It’ll show up if I eat too much meat and fat. Like – a LOT.
Matt, I *really* wish you could make a sequel to 180 Kitchen cuz’ I just really dig your way of cookery and I want more tips!! Please think about it!
Strawberry shortcake is dank.
P.S. Eating for heat has worked really well for me so far, but I have a few symptoms from my time spent in adrenal land that are particularly difficult to vanquish, including bloated stomach and acne. I am a bit on and off with the protocols, and have adopted a relatively high stress restaurant job recently, so perhaps I just answered my own question. Anyone have any experience with these symptoms?
Matt you were in Nashvegas & you didn’t call me????!! Just kidding. You were in town for your niece’s graduation from Brentwood High right? I remember us talking about that on one of our calls. So now I’m dying to know which restaurant you were at? Pancake Pantry?? So overrated!
Wasn’t pancake pantry. It was some little place off of Maryland Way. Nice folks. Strawberry shortcake fail.
Oh most of the restaurants in Brentwood are awful!
Most restaurant food is flat out nasty. Fortunately, my wife is an excellent chef. We did get lucky and had a really good Pho restaurant open in a nearby town. Their broth is phenomenal, and we usually end up there every couple of weeks.
Hey Matt,
Just had 450g full fat yogurt + 2.5 tbsp honey in your honor! And it isn’t even lunchtime yet :) Love this post AND your blog!!
The metabolic power of pleasure:
http://www.greenmedinfo.com/blog/metabolic-power-pleasure
Matt, will you marry me???!!
This is the same reason why i don’t eat out! I can’t afford food that is better than what I make at home. We went out in my husbands company and spent 250$ on the best meal I’ve had in a long long time, but even that meal I probably could have made myself. I love cooking at home; I just hate the cleanup. I can use my butter, cream, raw milk, organic veggies, etc. no asking about ubiquitous vegetable oils and sounding like a crazy person.
Nothing worse than shelling out for a restaurant meal and going home totally unsatisfied. Has been happening to me more and more lately. I like my shortcake with vanilla ice cream even though the ice cream doesn’t like me back.
Home cooking leads to stronger marriages too! ;) My husband goes out to eat regularly for work and to some insanely expensive restaurants all over the country. But he prefers my (simple) cooking at home because I use real butter and meat and eggs from my Amish farmers, raw milk and vegetables from Market or my CSA. My food is much better quality and fresher. Even my honey is local! The guys he works with cant understand why he isn’t fat because he eats such rich, calorie dense food at home… He even got carded on Saturday when he bought a beer at the US Open! (he’s 43!). We have two tall and slender teens who eat me out of house and home, and LOVE my cooking! They won’t eat McDonald’s! And I don’t even know much about cooking! I’m reading your cookbook right now and am recommending it to friends. I’ve messed up my own metabolism by stupid dieting and stress… Just being a WAPF follower hasn’t fixed it. I’m following your suggestions for speeding up my super slow metabolism. My kids are never allowed to diet… They hopefully will follow their fathers example and have 20 year old bodies in their 40’s and beyond too!
I have to say that I would much rather have whipped cream on strawberry shortcake than yogurt.
Matt, the foods you’ve make look amazing. I LOVE risotto. I make it all the time, and you can put pretty much any vegetable in it and it tastes good.
Also, I live and work in a town where there are a lot of Amish. I’m a nurse and we have a lot of Amish patients at my hospital, despite their home-cooked diets. Granted, a lot of Amish are much more “Westernized than” they used to be and there is a lot of abuse in Amish communities that may contribute to health problems.
I made some of this today (with local strawberries, finally!) and shortly after I ate it I felt really warm – my temperature had gone up to 99! The power of strawberry shortcake!
I make any version of a pancake that I like (usually oatmeal) and top it with berries and either coconut milk cream or protein fluff. Amazing!
I love strawberries especially in the season.
I made this today for dinner following your directions and it was awesome!!