My Favorite Color is a Food

What do you think the answer (to the non-existent question might be)? Orange? Cream? Well, cream is more of a shade than a color. No, it's neither of those. It's greens. Greens is one of those collective nouns, like grits.

My skill at preparing them is pretty much the same across the board. I cut them, toss them into boiling water for a minute, drain them, then sauté them in an iron skillet with onion and garlic. I may add sliced tomato and pair them with rice. The greens of choice vary; mustards, Swiss chard, turnip tops, dandelions, rapini (broccoli rabe). I avoid collards unless someone else has made them. Many of the greens are bitter and I actually embrace their taste. A touch of freshly squeezed lemon on them turns them into something completely different than their original form.

Lately I have been toying with change to a more vegetarian life. It requires preparation and discipline. It also requires a commitment; you can't use the title if you keep throwing tuna or turkey onto the plate. So, I shrug and say that maybe I will be an omnivore who incorporates fruits, vegetables, and grains into the daily diet.

I seem to have conquered breakfast. Lunch is generally bagged, but I find myself craving a snack (usually something salty). Should keep fruit around but that seldom happens. So instead I wind up pouring a cup of UTZ brand PUB MIX down my throat. Of course, I feel awful after the fact when I think of all the wasted calories

And these days the evening meal is a chore because the days have been beastly hot. I have this feeling of emptiness in my stomach and cannot always think of a sensible thing to consume. Bouillon would be a smart choice, but instead I opt for crackers and cheese. I need to have more smart food on the ready to combat this nervous eating at night. Or I should just take off my clothes and take a nap.