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How to Cook by Eric

Hello, people. I try to write like you and I could sit down together and read it. I really do not publish until I like the story.

Pebbles and Skipping Stones

This just struck me as being rich like food.

This just struck me as being rich like food.

I get Dried Basil, Cilantro and Oregano Mixed Up So Use All Three

First let’s not get crazy here. Heck if I know how to cook. Part owner of two restaraunts in my day and I still cannot spell restaurant. I can wash dishes better than you, hands down. I can make boot leather into a fine steak but I cook like a fool on fire. I just cook.

I live in a desert with no air conditioning. Ergo I eat as much salt as I like. It just sweats out in the kitchen and garden and hikes. I cut way down on salt as in no table salt and no processed foods. It was a disaster. I both love and disdain processed foods. As a cancer patient I rally against sodium benzoate and the like. If it says raw/unfiltered/natural/ non-GMO/pure/organic with no added contents I am all in with peanut butter and honey. And danged near anything with like resume’s. Most at least partly true and least I partly believe them. Hey better than not.

Now about all fancy pantsy “oranics”. Bring it on, it is about half true. That is cool don’t go all hang out in the woods and grown your own and starve in the winter on me. Ok I admit I cook barefoot. I eat more fruit from all natural neighbor’s trees than store bought. Call me a freak. I like Beefalo all grass fed and mean and lean. Call me an antagonist.

There are these two twin concepts of eating lessor portions and chewing more. And what the heck I drink near 100 ounces of water each day and a good portion of that is Apple Cider Vinegar and/or lemon water.

And then we circle back to the smaller portions. I can go all nuts on paying more for more “organic” because I spend less on the amounts of food. So eat less and pay less? That is marvelous in my pea sized mind. (I do not care for peas)

Around these parts my young boy and I get nutso on ball games and salads. I can danged well make a salad into a perfect triangle of food nutrition and we sweat enough and play enough where we need not care about salt or sugars. Every minute of play/gardening and trimming in the sun gives us another gram of indulgence. An active life is such an amazing gift as to stuffing yourself crazy with food. There are three sodas in our fridge – my wild Viet wife uses them in broths of all things, we do not drink them. Tamarindo candy is had a bit and frozen yogurt is the bomb. Fast food is delighted in about 1 time a month.

Boy do we love our food around here. A tiny wife, a growing boy and a growing older old man makes for fun. Yahoo let us look at cooking.

As a Degreed Philosopher and Preacher Man, This Is Truth, beyond!

No Limits

Yes the boy can now spell "Supercalifragilisticexpialidocious" and "antidisestablishmentarianism" but won't eat Lima beans - got it from me.

Yes the boy can now spell "Supercalifragilisticexpialidocious" and "antidisestablishmentarianism" but won't eat Lima beans - got it from me.

Fakes?

This is science truth; a meal prayed over yields more vital nutrients than one not. Check it out neuro science has so concluded fully. And no not “rub a tub bub, three men in a tub yea grub”. Although my boy and I say that for fun like our American Sign Language love to each other. Alright signing butterflies is up there to. And sweet and good is signed. Sorry but we are not daft or deaf we just like ASL. Maybe a better way to say thanks dad and god for this great food. I don’t know but sign has more emotive type stuff, excuse me, back to the fact that I am the greatest Chef in all the world. When they say a dash I say a dash of love also. When they say a tablespoon I go with an ounce of happy too. My recipe is contained in my recipe for happy. My spices are made of the good of mankind. And the sweetness is brewed from the love of the plant. Sorry but we are not vegetarians although our diet leans that way. But I am totally insane and think of plant life as sentient as animal. Weird I know but accurate. You basically need to kill to live. Get over it.

Should we really be talking so much about food? I go more for the personality of food. Yes baby the cook’s and the food’s. I like my women tart – grrr. I like my men friends macho be gatcho. Or maybe fem de la la femme. Each like spice has it’s qualities. My young boy “hates” mustard but just came to realize that it is a spice and as it goes into the mix it creates the Picasso. Sorry I teach the poor boy such terms. I know mustard has a bad rap as a spice but that is silly.

Here is a fun one; gay men and cooking go hand in hand. Ok I admit I am gay as in gaiety. I just love to pounce around my kitchen and act gay. Flour on the nose and grease on the shirt is special. And many would call it sexy if the smell of food is right. Even If I am cooking something else I use a spice of garlic and onion and cumin and turmeric in a pan lightly heated to bring scent into my kitchen. Go ahead and call me an alchemic sorcerer but I do not wear cologne. Plus I just add that fantastic extra extra extra virgin olive oil and make a sauce. How can one be extra extra virgin? You are either pregnant or not. Jeesh.

My Food Needs a Little Help From My Loved Ones Like You

Family

So I do a Watercress and Dandelion salad from under their feet and in that street.

So I do a Watercress and Dandelion salad from under their feet and in that street.

You Can Run But Not Hide

Oh boy we are at that time to talk food. Is Stevia as good as sugar and is salt substitute as good as what it substitutes for as in the real deal. Are salt and sugar bad for you? Yes if you are a couch portato. No! A good thirty minute work out, say gardening between 6 and ten in the morning or and its better be also 5-7 in the sun is awesome. I like walks and ball games with my son also. Sweat some. Stink it up. Get that heart rate just a pumpin the juice baby. Engage the sweat and indulge in salt and sugar. How cool is that?

My kitchen is filled with do’s and don’t’s. My wife does not cook well with others. Her loss. My young boy and I “achieve” “Nailed it” together. How to cook requires two to do. Too much fun. Too much love. The boy says; “too dry, how about some H20 and a smidgeon of oil or should we go with mayo and lemon juice? What the heck if we fail. We got tates and fruit and a monster salad as backups.

So “How to Cook?” Bring it on baby. Lordy I almost missed music and sniffing. Fine, alright then dancing. Squirting sauces while in a twirl add real juice. You must do a pirouette for a splash and a fancy two step for a squirt. (we think table and teaspoon? ;-) We do not go hungry.

“oh won’t neighbors John and Mary love this” – maybe not but who cares? They will love my boy delivering it.

Life comes from food and food comes from life and all life is made better with love. How to cook is as easy peasy as how to love.

My thanks to Carb Deva to rebirthing me to the kitchen. And for Dredcuan for the ease of being a food guy on the fly. I gain weight and a smile just by thinking of them. And not to leave out with all this food loving I have lost 54 pounds in 3 and a half months and am now a proper weight – learn from BMI don’t worship it.

Comments

Ann Carr from SW England on July 30, 2018:

Priceless!

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 29, 2018:

Ann I did some months cooking on fire from sticks gathered. As long as it did not have too much dirt and sand the food was great. Now we say cooking with gas. My boy thinks that is a license to fart. Lord help me.

Ann Carr from SW England on July 29, 2018:

This is such good fun, Eric! I have visions of you pirouetting round your kitchen with your son and I smile. Cooking with love sounds wonderful.

'Squirting sauces while in a twirl add real juice. You must do a pirouette for a splash and a fancy two step for a squirt.' What great sentences!

This is a fun-hub and a half. Thanks for making me smile this evening.

Ann

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 27, 2018:

Manatita thank you for your comment. Today was yoga day followed by meditative affirmations. Peace is here.

manatita44 from london on July 27, 2018:

Many musings with additionals about fòod. Perhaps the boy will help you in a bigger way one day. Meanwhile, I bid you Peace.

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 27, 2018:

Thanks Brian. I actually grew up picking and eating wild fruits and stuff my favorites were blackberries and Prickly pears. Dill, watercress and Black Walnuts and dandelions.

I have not heard someone Edgar Cayce in quite a while. I don't know about the mystic stuff but however his thoughts came to him, I like most of them.

Brian Leekley from Bainbridge Island, Washington, USA on July 27, 2018:

You cook with gusto like my brother John. For ingredients, he'll go into the High Sierra Mountains to hunt for porcini mushrooms and out on the ocean to catch fish. Creating in the kitchen with gusto, passion, and love is definitely one of the joys of life.

Edgar Cayce taught that even healthy foods can be detrimental to health if eaten with negative emotions. Forgive those who trespass against us, then eat.

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 25, 2018:

Thanks Venkatachi. I kind of got nudged back into the kitchen by necessity. As great as my wife is in every way. She lacks on being a pediatric dietitian. She does traditional South East Asia Food and processed stuff. And I was getting fatter and my young one needed a balanced organic type diet -- so off we go!

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 25, 2018:

Dora if you came by for a bit I promise you will like the food - cuz we will cook it together. Bring your favorite dancing shoes and music. And any of that Carib Tales spice!

I have to be upbeat otherwise I would not be.

Venkatachari M from Hyderabad, India on July 25, 2018:

Very lovely hub on Cooking and Enjoying.

I am a cook from my childhood itself. That is from my Middle School stage to my marriage and thereafter a gap of 30 years and now again cooking since10 years after my wife got sick and expired in 2012. And, I enjoy my job just like enjoying any moment of my life.

Dora Weithers from The Caribbean on July 25, 2018:

Eric, you manage to get love and family an humor into everything including cooking. I bet I'd love your food too.

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 24, 2018:

Dana I am passionate about passion, just like I really love love. I am exploring the concept that seems wrong to me, I do kind of like the results as much as the process. Writing is close to that sometimes. That old issue of being in the moment but still having a goal.

Thanks for coming by.

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 24, 2018:

Chitrangada. Thank you much. Before I used to looking at weight loss as a chore. Now it is a hobby combined with the kitchen and very fun.

Dana Tate from LOS ANGELES on July 24, 2018:

I have a gay friend who can give my grandmother a run for her money in the kitchen. They say you have to have a passion for cooking in order to do it well but unfortunately I only have a passion for eating. Though, in recent years, I have learned to make great soups from left overs.

Chitrangada Sharan from New Delhi, India on July 24, 2018:

Very interesting read, and you have already inspired so many of us, both regarding cooking and keeping fit and healthy.

Good to hear that you were able to shed that extra weight. Keep it up and stay healthy and happy with your loving family.

Thanks for sharing!

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 24, 2018:

Lori, I hear you about the plateau. My issues seem to stem from muscle mass at this point. Much heavier than fat, and you can't let it waste - do a balancing act i suppose.

Thank you for comming by and letting me know.

I am waiting for the next episode where you are the star! Come on Bill.

Lori Colbo from United States on July 24, 2018:

That's a lot of weight to lose. Congrats! i love that God made food and gave us the taste buds to enjoy it. Iost 25 in two months and I've hit a plateau. I want to lose another 15. Bon Appétit.

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 24, 2018:

Bill for some reason you always remind me that our own grown is so awesome. Not saying most food is not - but there is something special about it. Thank you.

After your comment I re-read this and boy am I goofy :-)

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 24, 2018:

Chris I really enjoy your cooking videos. Common sense to have fun cooking.

I am really enjoying my kitchen these days. Thank you for your constant support Chris.

Eric Dierker (author) from Spring Valley, CA. U.S.A. on July 24, 2018:

Thanks Linda. I love that game. I can tweak it up a bit. Maybe even two together -- he is learning the concepts of how things blend and synergism.

Weight loss had to be done. I get poked and prodded and scanned so often by my 3 docs. They know before I do if something is wrong ;-)

Faith-Hope-Lpve on July 23, 2018:

If I have to cook I need a lot of luck. Tend to pray a lot for at least a little tasty. By guess and by Golly. Enjoyed this immensely.

Bill Holland from Olympia, WA on July 23, 2018:

I was too busy laughing the first time through to catch the message, so I had to read it a second time :) Love, baby, and food...that's all we need to survive and thrive...my message, maybe not yours, but then it could be...ain't it cool?

Chris Mills from Traverse City, MI on July 23, 2018:

You are full of surprises, Eric. I've created my own cooking hubs, but they won't win any awards. I like your common sense about everything from spices to cooking to weight loss.

Linda Lum from Washington State, USA on July 23, 2018:

Eric, is this your Magnum Opus? Your love and passion for food and family and friends and life are just screaming out in this one. The best spice is the spice of life and you are living life the way it should be lived.

By the way, I almost injured myself when I read this line " I just add that fantastic extra extra extra virgin olive oil and make a sauce. How can one be extra extra virgin? You are either pregnant or not. Jeesh."

I'm laughing out loud.

Hear's something to try with Gabe, but I sense that he might already be too old for the game. When my girls were really little (I'm guessing 3 and 5 years of age) we would explore the spice rack in our pantry. (We had a BIG spice rack because we use lots of different flavors in this house). I wouldn't show them the label, and they promised that they were keeping their eyes closed. Open a jar, stir it up, and let them sniff.

Is it a good smell, or a bad smell?

It was funny to see what their reactions were (oh, some of the faces!), and to hear what they thought was wonderful or woeful. But then, when they found out what the spice was and we talked about the foods that we use it in, sometimes their notion of "good" or "bad" changed.

Eric, you have the real key here. I tell people how to cook, but you tell them how to enjoy life. Thank you my friend for being you!

P.S. I am amazed and so happy that you lost that weight. That sounds like a lot in a short amount of time. What's important is how you feel.

Mary Norton from Ontario, Canada on July 23, 2018:

You do love to be creative and you do this in your cooking as well. You're doing well with getting more healthy having lost that much weight. I wish I can do that, too.

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