February 2017

screen-shot-2016-10-24-at-15-15-00
screen-shot-2016-10-24-at-15-17-36It makes me cringe when people say: “She’s passed away.”
Or they put an animal ‘to sleep’. Why not use the proper words? They died. We don’t like to use the proper words, but we all know what is meant.
As I am getting older, it becomes more and more important for me to prepare for death. A good death.
A good death, in my eyes, includes having a more or less  clear conscience. For when you are dying, you realise at last, fully, the consequences of your deeds. The usual excuses and justifications don’t work anymore. That final clear insight must be the meaning of hell, or purgatory.

A good death also means: to be ready. Happy to have finished.
I always suspect that in many cases people die when they want to. An extreme version of this you find in India, where the Jain ascetics bring about their own death “when normal life according to religion is not possible due to old age, incurable disease or when a person is nearing his end” by gradually reducing the intake of food and drink – a gentle form of suicide. They call this ‘sallekhana’ [1]. “Jain ideology views this as the ultimate act of self-control and triumph over the passions, rather than simply as suicide.” says the Encyclopedia Britannica.
In our culture, suicide is usually the end result of unspeakable misery or depression, or the ultimate cry for help. Sallekhana, on the other hand, demands “giving up this body with complete peace of mind, calmness, and patience, without any fear at all” [2].

So what has all this got to do with eating?
When my aunt was in her late eighties she was in hospital and not expected to live long. I had been summoned from England to see her one last time.
A nurse came along.
”And what will you eat today”?
“I don’t want to eat anything at all. I want to die”.
“How about some nice ice cream, with custard?”
“…. oh, well, ok. Let’s have a bit then”.
My aunt happily survived for two more years, surrounded by loving family and helpful nurses.

We eat not only because we’re hungry: we eat because we want to go on living. Either that, or because we feel we have to go on living, say, to look after our dependants, or because we’ve still got things to do.

And what we should realize, is this. If we go on living, this means that whether we eat meat, fish, insects, or plants, something else  has to die. “One man’s death is another man’s bread’ we say in Holland, America, and, apparently, Albania.
Which is why I want to be buried, not cremated. What use are my cremated ashes, compared to the lovely compost my whole body will make? The churchyards may be full, but there are woodland burial sites where your body can feed an apple tree, or woods for walking in. This is little known: if you want to start one up yourself, there’s even guides on how to do that [3].
The last words come, of all people, from Steve Jobs, co-founder and CEO of Apple Inc.

“No one wants to die. Even people who want to go to heaven don’t want to die to get there. And yet death is the destination we all share. No one has ever escaped it. And that is as it should be, because Death is very likely the single best invention of Life. It is Life’s change agent. It clears out the old to make way for the new.“screen-shot-2016-10-26-at-10-06-33

More info at:
http://www.naturaldeath.org.uk
http://www.andrewbibby.com/misc/burials.html
And http://www.pantheism.net/paul/death/natural.htm is a very interesting website. I agree with everything on there. Does that make me a pantheist? Or just realistic …. is there a difference?

PS If you have strong feelings about how you should be treated – or not – should you have an accident, or become seriously ill and unable to communicate your choices: make a ‘living will’. If you don’t want to ‘live’ as a vegetable because doctors must do anything to keep you alive: make a ‘living will’. See https://www.mylivingwill.org.uk/home-follow-on or https://www.youtube.com/watch?v=rJ78jB67jsE and many more online.


TO EAT, and live:
Veg: beet, purple sprouting broccoli, brussels, cabbage, carrots, chard, celeriac, garlic, kale, cavolo nero, leek, onion, parsnip, potato, pumpkin, rocket, spinach, swede, turnip, jerusalem artichoke, chicory, corn salad, endive, kohlrabi, salsify, winter purslane.
Meat: goose, mallard, partridge, pheasant, venison.
Fish: bib, cockles, crab, dab, flounder, lobster, mackerel, oysters, pollack, scallops, seabass, whiting.

TO SOW/PLANT (outdoors):
If the weather is suitable: garlic, broad beans, spring onions, shallots, early peas, carrots, parsnips, green/red cabbage, onion sets. Apple trees, if the weather isn’t too severe and the ground not waterlogged or frozen.


The shops are still full of those lovely winter squashes. See [4] for what else to do with them.

BEET and/or CELERIAC SALAD
grate raw, and mix with (cooking) apple. Dress. A delicious winter salad, no leaves needed, though you can add some if you have them (rocket for instance).

SAUTEED PURPLE-SPROUTING BROCCOLI
1 bunch broccoli tough stems removed, olive oil, 3 crushed garlic cloves, chilli powder.
Bring a large pan of well-salted water to the boil. Drop the broccoli into the boiling water and cook for 1 min. Remove and drain. Use right away or hold for future use.
Coat a large frying pan with oil. Add garlic and chilli and slowly sauté. Once the garlic is brown and aromatic, remove it and discard. Add the broccoli and stir in the oil to heat up. Sauté it for a couple more minutes, depending on how well cooked you prefer it. Season if liked.

CAVOLO NERO with CORIANDER
900g cavolo nero (or kale), stems and center ribs discarded, 240ml finely chopped onion, 1 or more tsp grated coriander seeds, olive oil, salt, pepper.
Cut cavolo into 1 cm wide strips across horizontally. Cook in salted boiling water 3 mins or more. Reserve 60ml liquid, drain. Sauté onion until soft. Add cavolo, salt, and reserved liquid. Simmer, stirring, until the cavolo is just tender, 3-5 mins or longer if you prefer. Season. Lovely with game!

MASHED ROOT VEGETABLES
225g parsnips, rosemary, fresh (flat-leaf) parsley, 6 chopped cloves garlic, 675g floury potatoes, 675g swede, 225g carrots, salt, pepper, 80ml olive oil, (fresh chives), lots of grated mature cheese.
Cut up roots and potatoes quite small. Put in cold water with the rosemary and garlic. Cook till soft enough, drain, and mash – catch the water for soup or in case this gets too dry. Mix in salt, pepper, part of the cheese. Pour some oil over it and sprinkle with parsley and chives. Give more grated cheese separately in case people want it.

SIMPLE SAVOY
1 head savoy cabbage, shredded, 2 finely chopped chilli peppers or powder, 3 garlic cloves, crushed, 1 tablespoon olive oil, 1 teaspoon salt
In a large pan/wok, sauté garlic and peppers and for 1 minute. Add cabbage and stir-fry for 5 mins, until it starts to wilt. Don’t overcook! Add salt to taste.

VEGETARIAN DELIGHT for 1.
50g kale, 1/3 leek, 150g potatoes, 1/2 small raw beetroot, tiny onion, ab. 40g goats’ cheese in pieces, 1/2 smallish apple, ginger, (garlic) salt.
Chop the potatoes quite small, take the stalks off the kale and chop too. Cook in salted water till just done, drain. Chop leeks (garlic) and onion, grate the beet, and sauté those three together till nearly soft. Then add the drained potatoes and kale: stir and fry softly till all is hot and done. Add the pieces of cheese and put a lid on till they start to melt. Serve.

SCALLOPS
250-500g scallops, bunch of spring onions, oil, butter, 2-3 tblsp sour cream.  
Dust the scallops with flour. Chop onions, including the green parts. Heat 2 tblsp olive oil, and 2 tblsp (unsalted) butter, almost to smoking point. Add the onions, sauté 30-40 secs till they smell good. Keep the heat high, toss in the scallops, just brown them all over while stirring. When they are slightly browned add cream, stir some more until the scallops are coated. Serve over steamed rice/noodles.

We always produce plenty of potatoes, and I don’t much like buying rice or even more locally produced grains. So here is my curry!
POTATO-BASED CURRY
Potatoes for 4; different vegetables: cauliflower, swedes, turnips, leeks, kale, carrots, cabbage, spinach or the like. Onion, oil, 400ml coconut milk. Spices: curry powder, ginger, garlic, chili or cayenne, plus any other you fancy. Stewed apricots or chutney, peanuts or peanut butter.
Cut the potatoes up quite small, slice/chop the onion and any harder veg which you want to add, like cauli, roots or cabbage. The idea is that they will all cook at roughly the same time.
Add minced garlic, ginger and other spices: sauté the lot for a short while. Then add the coconut milk (or flakes and water), salt, and put a lid on. Cook till all is nearly done. At this point add any quick-cooking veg like spinach. When that has wilted sufficiently, check the seasoning. Some stewed apricots are nice in it, or else chutney.
Now either mix in the peanut butter and heat through, or scatter peanuts on top. Serve.

screen-shot-2016-10-24-at-15-15-16

 

For more subjects and back issues, see http://ThoughtforFood-aw.blogspot.com.


[1] https://en.wikipedia.org/wiki/Sallekhana
[2] http://www.jainworld.com/education/seniors/senles15.htm
[3] http://www.fwi.co.uk/business/so-you-want-to-open-a-green-burial-ground.htm and http://www.naturaldeath.org.uk/index.php?page=how-to-set-up-a-natural-burial-ground.
[4] http://www.savorylotus.com/10-healthy-winter-squash-recipes/

 

 

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