I know in this space, in this Books on Tap, I talk a lot about good books. And that's important. Writing a book is a lot of hard, hard work. When you do it well, it should be rewarded.
But what about the not-so-good books?
Anyone who knows me knows that I'm not a wildly terrific morning person. Making breakfast...or, ahem, even just waking up in time to eat a breakfast B makes for me...is a stretch sometimes.
After eating the leftovers from our quiche with sweet potato crust for breakfast the following week, I started thinking: couldn't we just make mini-quiches, ahead of time, to heat in the morning and have for breakfast?
Like any good basic white girl, I'm a big fan of brunch. The thing is, it's a lot of work to make brunch food for just B and me. So when his parents came to visit us one weekend, it was a great excuse to make a delicious quiche - with a sweet potato crust.
One of the many wondrous things about eating the way we do is that bacon and guacamole aren't just tolerated and saved for special occasions. They're encouraged.
One of the other many, many, many questions I'm asked on a regular basis when it comes to our "weird" eating habits is "What does Brian think about all this?"
Honestly, it's usually said with an air of derision. I guess some of the questions stem from the fact that these people (mostly women) can't fathom making this kind of lifestyle change themselves, so they're stunned a guy is doing it? Others, maybe, don't have as supportive a spouse, so it boggles their mind that B would jump on board so willingly? For whatever the reasons, I'm asked this question a lot. So I've decided to take you straight to the source. Read on for a Q&A with the world's most incredible (and incredibly patient) husband to find out why he's eating clean and what he thinks about it all.
*I asked questions and typed up his answers. Stylistic changes have been made to enhance the readability of this post, but the content is solely his - no editor's discretion.
E & B
One night while B in Toronto for work, he texted me that he had a really great meal for dinner - salmon with a citrus beurre blanc sauce. The next message that flashed across my iPhone screen? "I think we can make this at home."
That's how we classify food we get at restaurants: either "We will happily leave this to the professionals" or "We could totally make this at home!" Clearly, citrus beurre blanc fell into the latter category.
I'm quickly learning that in my job, the March issues of the magazines are my very favorites. Why? Because they're the food and hospitality issues. And if there's one industry I'm passionate about and interested in, it's the food industry.