dressing/stuffing is emotional
for most people, it’s got to be an emotional food, right?
we may like the taste of it
do we like the taste because it reminds us of home? of granny? tradition? the novelty because we only eat it once a year? because it’s savory bread pudding? texture? buttery/oniony-ness?
sometimes there’s no way to know why we like something
we just do
much like how we feel about people, right?
we click with certain individuals and sometimes it’s hard to say why
sometimes it’s for healthy reasons
sometimes it’s for toxic reasons
same goes for food
it’s worth asking ourselves what’s behind it
do we like little debbie snack cakes because we aren’t supposed to like little debbie snack cakes because they are filled with preservatives?
do we not like certain vegetables because they were forced on us?
do we like fruits/vegetables because they make us feel accomplished, like we are doing something right?
do we like certain people because of our dysfunctional upbringings?
do we not like certain people because they challenge us in areas we don’t want to look at?
i could keep going
point being, there are alot of reasons why we like what we like, and sometimes we have to dig into that to lead our best lives
best way i know to go about this is practicing present-focused awareness
how can we make decisions based on the moment at hand?
how do we not make decisions based on negative past experiences or future fears and perpetuate our pain?
the only way to do this is to be completely open and curious about any experience you are having
how does this tie into food preferences?
don’t assume you are going to like or not like a food just because that’s what’s been the case in the past
you are a different person today than yesterday (thank god)
try to approach a dish like you’ve never tasted it before
try to describe what you like or don’t like about the flavors/textures — does your explanation make sense? or are you projecting some sort of other meaning onto the food?
food descriptors that make sense - bitter, dry, sharp, tart, sweet, flavorful, sour, mild, spicy, etc.
judgemental descriptors - gross, inedible, disgusting, good, bad, nasty, unhealthy, healthy etc.
when the descriptors are more judgemental - it’s a red-flag that it might be something else and worth exploration
ie: gross —> unhealthy —> fattening —> fear of weight gain —> fear of being out of control —> fear of uncomfortable emotions —> fear of not being accepted or loved —> and so on
how do we get there, you ask?
an example -
client: this food is disgusting. why are you making us eat this? normal people don’t eat this.
amy: what makes it soooooo disgusting? i like it, i eat it. am i not normal?
client: no you’re not and it’s greasy and it’s messy and it’s all over me
amy: what’s wrong with grease? what’s wrong with mess?
client: are you serious?
amy: answer please
client: it’s unhealthy and it’s going to make me fat
amy: what’s unhealthy about fat?
client: everyone knows you’re not supposed to eat fried food
amy: sure, it’s dense, and if you’re not mindful or balanced, you could over do it
amy: what else do you not like about it?
client: i just don’t like how it feels on my hands. it makes me feel gross and disgusting.
amy: i get that…and also if we look at this from a logical standpoint, oil does not make you disgusting. it’s just oil. this doesn’t really sound like a food preference…but more like an emotional association that isn’t necessarily true. let’s talk about you feeling disgusting. how often do you feel this way?
see where i’m going with this?
think about it this thanksgiving
try to be completely in the moment with the flavors/texures and see what that feels like
let the food be what it is, food, nourishment, satisfaction — not something else
keep in mind, we can’t/shouldn’t separate emotions completely from food — i mean, that’s what makes granny’s dressing special to me
but we can be aware of how they interconnect and when that doesn’t really serve us or our health anymore
stay curious, friends
small - batch
chicken hen — wash good put table salt over hen and rub in. take chicken and cook in pan of stove with lid on low. put water in pan to cover half of chicken. watch chicken to make sure water doesn’t boil out. may have to keep adding water till chicken is done.
make cornbread according to jiffy box. (use 2 boxes) and cook in oven.
boil eggs about 4 to 6
wash celery and onions and cut up fine or chop
use about 1/2 cup celery
use 1/2 cup to 1 cup of onions (depends on who likes a lot of onions)
sautee onions and celery on top of stove
take an oval pan with lid, and crumble up cornbread, old bread that was put in freezer 2 wks before you cook the dressing, about 6 slices, if haven’t forzen any odl bread, then toast the fresh bread and cut up and add to cornbread mixture along with the onions, celery and mix good
add poultry seasoning, sprinkle in (1 tsp about)
add salt and pepper and mix and taste to see if needs any more
take 2 cans chicken broth and pour in mixture and mix
cut up 3-4 boiled eggs and add to mix and stir. if want more eggs then use all 6.
take broth from chicken to mixture and stire. do not have to use all the broth from chicken, may want to save some and make gravy, should be moist
put butter squares on top and cook in oven at 375 in a covered pan for about 30 min and check it. if center is done and not gummy then take off the lid and cook till top browns
to make gravy, take left over juice and thicken with flour and cook on stove until sorta thick. if you don’t want to do gravy this way, use pioneer brown pkg or white pkg