Since Ameri
cans are so obsessed with youth and beauty it’s about time they realize that the only way to be hot and sexy to eat real food. Eating real foods allows your body to replace cells with the same biochemicals that human beings are made out of so you look and feel human. Eating fake factory garbage means that you’re walking around made up of synthetic oils and chemicalized crud. And basically you look like you’re made up of synthetic oils and chemicalized crud—doughy, pasty, and strange. (Sorry, but still.)
In Death by Supermarket and in my radio interviews I urge people to throw out all the poisons in their cupboards and refrigerators and start all over with real food. In a mode of full disclosure I have photographed my cupboards, fridge and freezer so that you can see what I have in my kitchen.
Here we have my spice drawers with all my spices and sea salts.
Here are my cupboards that contain vinegars, mayo, John’s coffee, drink mixers from his company 
Christmas party 2008, herbal teas, and hot chocolate mix from Paris.
Canned garbanzo beans, capers, canned tomatoes, one box of Domino sugar from the market a few doors down from us that I bought under duress when I was out of sugar, various organic sugars and a maple syrup. Oatmeal, pancake mix that I guarantee will go bad before I throw it out, crackers, really great graham cracker like crackers that I got at Whole Foods but can’t find again, Ak-Mak crackers, and two packs of Lind chocolates that I won’t eat because I’m spoiled on Godiva.
Brown rice, popcorn (emergency, almost out), quinoa, lentils, country rice, penne pasta, macaroni, sticky rice, black beans, and something Japanese (I’m not sure what it is).
At the bottom are some sad cans of doggie diet food that India hates but I feed her on occasion when I fear she’s getting too fat. Below that are bottles of water, salt and pepper mills from Williams Sonoma that I’m thinking of taking back because they are a pain in the butt, a Neti pot and an ice bag left over from when I had rotator cuff surgery last year.
In my veggie basket, I have squash, onions, garlic, and tomatoes. Then of course there are bottles of Pellgrino, and a few assorted bottles of sherry and red wine.
On the kitchen peninsula counter is a bowl of fruit. Kind of boring in the winter with just apples, oranges, grapefruit, lemon, and avocado.
Moving to the fridge. This is the cheese and bread drawer.
These are the basics: a half used container of tomato soup, (behind that is cooked leftover whole wheat fettuccini), eggs, sliced fresh bakery bread (top shelf kind of hard to tell what it is), a canister of green juice, yogurts—in the back is plain whole yogurt, lots and lots of eggs, Lemon Pellegrino, fresh peanut butter, whole cottage cheese, Jewish Rugalaugh pastries (even though these are vegan, they are really good), ground chicken to make dog food, organic Irish butter.
Bottom shelf oldish but still drinkable egg nog, whole milk, O.J., open olive oil, tonic water, some orange drink that I don’t know where it came from, Pelligrino, a Ziplock baggie of chicken.
The doors! Organic soyhu, vegan Worcestershire sauce, bread and butter pickles, vinegar, mustard, mayo, cod liver oil capsules. Lots of butter, molasses, organic chocolate sauce, cranberry sauce, champagne, Pellegrino, Chardonnay, and herbal formula #5 from Dr. Ron.
Veggie drawers: Salad, parsley, cucumbers, rosemary, basil, red bell peppers, asparagus, cherry tomatoes, cucumbers., salad, celery, and more salad.
Side freezer: Old sponge cake, rib eye steak, chicken parts, macaroni and cheese with chicken that was such a strange recipe but turned out really good, two types of fresh pasta, shrimp, cod, skirt steak, peas, corn, and organic berries, tomato soups.
Ah Ha! Vodka and more vodka, coffee (which I do not drink because it’s about as appealing as a cigarette to me), Ben and Jerry’s ice cream.
Another freezer drawer containing various flours, Czech liquor that my friend Jitka brought from the Czech Republic, gin, and two freezer bowls for ice cream makers.
The last drawers contain various supplements, and beer!
Freezer drawer containing all my green drinks for the week and two types of homemade granola.
That is my kitchen. Comments welcome.
My blog is dedicated to my Life Mission: Living a happy and fulfilled life, caring about body, mind, and spirit. I hope you come back and read how you can define, explore, and live your Life Mission.
WHAT’S IN MY CUPBOARDS
Since Ameri
cans are so obsessed with youth and beauty it’s about time they realize that the only way to be hot and sexy to eat real food. Eating real foods allows your body to replace cells with the same biochemicals that human beings are made out of so you look and feel human. Eating fake factory garbage means that you’re walking around made up of synthetic oils and chemicalized crud. And basically you look like you’re made up of synthetic oils and chemicalized crud—doughy, pasty, and strange. (Sorry, but still.)
In Death by Supermarket and in my radio interviews I urge people to throw out all the poisons in their cupboards and refrigerators and start all over with real food. In a mode of full disclosure I have photographed my cupboards, fridge and freezer so that you can see what I have in my kitchen.
Here we have my spice drawers with all my spices and sea salts.
Here are my cupboards that contain vinegars, mayo, John’s coffee, drink mixers from his company
Christmas party 2008, herbal teas, and hot chocolate mix from Paris.
Canned garbanzo beans, capers, canned tomatoes, one box of Domino sugar from the market a few doors down from us that I bought under duress when I was out of sugar, various organic sugars and a maple syrup. Oatmeal, pancake mix that I guarantee will go bad before I throw it out, crackers, really great graham cracker like crackers that I got at Whole Foods but can’t find again, Ak-Mak crackers, and two packs of Lind chocolates that I won’t eat because I’m spoiled on Godiva.
Brown rice, popcorn (emergency, almost out), quinoa, lentils, country rice, penne pasta, macaroni, sticky rice, black beans, and something Japanese (I’m not sure what it is).
At the bottom are some sad cans of doggie diet food that India hates but I feed her on occasion when I fear she’s getting too fat. Below that are bottles of water, salt and pepper mills from Williams Sonoma that I’m thinking of taking back because they are a pain in the butt, a Neti pot and an ice bag left over from when I had rotator cuff surgery last year.
In my veggie basket, I have squash, onions, garlic, and tomatoes. Then of course there are bottles of Pellgrino, and a few assorted bottles of sherry and red wine.
Moving to the fridge. This is the cheese and bread drawer.
These are the basics: a half used container of tomato soup, (behind that is cooked leftover whole wheat fettuccini), eggs, sliced fresh bakery bread (top shelf kind of hard to tell what it is), a canister of green juice, yogurts—in the back is plain whole yogurt, lots and lots of eggs, Lemon Pellegrino, fresh peanut butter, whole cottage cheese, Jewish Rugalaugh pastries (even though these are vegan, they are really good), ground chicken to make dog food, organic Irish butter.
Veggie drawers: Salad, parsley, cucumbers, rosemary, basil, red bell peppers, asparagus, cherry tomatoes, cucumbers., salad, celery, and more salad.
Side freezer: Old sponge cake, rib eye steak, chicken parts, macaroni and cheese with chicken that was such a strange recipe but turned out really good, two types of fresh pasta, shrimp, cod, skirt steak, peas, corn, and organic berries, tomato soups.
Ah Ha! Vodka and more vodka, coffee (which I do not drink because it’s about as appealing as a cigarette to me), Ben and Jerry’s ice cream.
Another freezer drawer containing various flours, Czech liquor that my friend Jitka brought from the Czech Republic, gin, and two freezer bowls for ice cream makers.
The last drawers contain various supplements, and beer!
Freezer drawer containing all my green drinks for the week and two types of homemade granola.
That is my kitchen. Comments welcome.