I was recently discussing food with a friend. At some point the conversation turned to the subject of jewish cuisine. We concurred that there is a unique blandness that generally defines jewish foods, and actually somehow works to it's benefit.
Afterward, i recalled a recipe book i have in my collection, "The Lowfat Jewish Vegetarian Cookbook". It's an item that i've had for years, and only purchased for ridiculosity of the title (remember, i'm an absurdist) and the photos, which have this icky, discolored, grainy quality that make the food look less attractive than it normally would.
So, I actually opened it and read a few recipes, which was a first, and wow... the unique blandness that we talked so positively about is completely lost here. this book took blandness to a whole new level with recipes such as the pineapple, avocado, and tangerine salad.
I questioned the reason for even writing down a recipe like this on a scrap of paper, let alone putting it in print. I also asked myself why I wasn't writing cookbooks...i mean...
OK, the next post will contain serious salad (and salad dressing) content.
Shalom.
That sounds like a joke, really? The Lowfat Jewish Vegeterian Cookbook? Hmm, maybe I should be in there. I seem to have that same grainy quality that makes me look less attractive than I normally would.
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