From: frank theriault
On Wed, May 19, 2010 at 5:05 AM, Cotty <[email protected]> wrote:
> On 19/5/10, John Sessoms, discombobulated, unleashed:
>
>>half pound of mild pork
>>sausage
>
> If it has additives, it's processed!
I think that sausage and cured meats are the ones to avoid in your
situation, John. IIRC, they'll be loaded with salts and nitrites,
which are real bad for you.
I think a lovely vegan pasta sauce is the way to go!
Yeah, I didn't add much of the sausage. For flavor, a little goes a long
ways. You need some salt to live, just not too much. I'm striving for
balance.
And vegan is not in my future. I just like meat. I tend more towards
fish & poultry now-a-days, but I still eat red meats on occasion.
The real problem with vegan is I'm going to have to shop more often to
keep fresh veggies in stock. No adequate way to keep them otherwise.
Plus I have to spend more time on food preparation.
The new diet is shaping up to be two days veggies and some meat dish on
the third day. That means at least twice a week out to the farmers market.
Others have commented that I "should have used a whole onion"...
I bought 3 lovely spring onions at the farmers market on Sunday. That
half an onion was all I had left on Tuesday night.
I made enough sauce last night I've got a dozen servings in the freezer now.
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