I am not a great fan of salads as actual meals. In my view, a salad counts towards your daily calorific intake the way oxygen does, and I probably consume them both with the same enthusiasm.
(And while I’m here, a quick thought. Nightline, that bastion of journalism, did a televised debate about whether it’s “okay” to be fat. Er. Anyway, anti-obesity activist MeMe Roth said this:
Seriously. Seriously, she actually said that. Dependent on food. Like, I am so dependent on food, I can’t go a whole day without a fix of it. Sometimes my physical and emotional health suffers because I haven’t had any!
…ah, you get it. That people can actually say things like that – yeah. This comes entirely courtesy of Kate Harding’s Shapely Prose, which, for what it’s worth, is one of my favourite feminist blogs out there. I’m not much of a fat activist – to my sorrow and exceedingly large dollop of privilege, I pretty much resemble the societal ideal for how women should look in terms of body shape, only shorter, smaller breasts and a bit too brown – but certainly I agree with the central tenet that the media preoccupation with obesity, and body size, and the purported health dangers of the former, is not value-neutral science but comes with its own assumptions and prejudices. At its worst, it’s a well-disguised way to damage women, to make them sweat and obsess over their bodies, to drive them to constant distraction as a means by which they can be controlled. (Hey, the population is fifty-one percent women, the patriarchy can’t be everywhere.)
And more than fat acceptance, Kate Harding writes well about feminism, really well – unlike the mainstream blogs, she doesn’t tolerate racism, ableism, or in the case of Feministing a couple of days ago, just plain information fail. Consider this a rec.
This was going to be a recipe, wasn’t it? Normally I don’t approve as salads as main courses. Normally. But this one has lots of protein, and is tasty, and just about passes muster if you weren’t that hungry to start with. And, hey, it is tasty and you can always have some cake after.
-one large pepper, preferably red;
-handfuls of rocket, or baby spinach, or both, or anything else green and leafy;
-feta cheese, about 100g;
-a couple of slices of good ham;
-cherry tomatoes, a few;
-pine nuts or sunflower seeds or both;
-a small red onion or half a big one;
-nice olive oil.
De-seed the pepper, chop into rough chunks, halve the cherry tomatoes, cut the onion into slices. Put them all in a baking tray, douse well with lots of the nice olive oil, stick them in the oven at 180 degrees Centigrade for twenty minutes. (You’re not trying to roast them properly – just till the onion is edible and the tomatoes a bit squishy.)
Cut the feta cheese into chunks and crumble those into a big bowl. Rip the ham into small strips, and after the twenty minutes, add the ham to the baking tray and put it back in the oven for another five minutes, until the ham is curling at the edges.
Then, pour the contents of the tray into the bowl with the feta, mix well and be sure all the oil gets into the bowl, it’s lovely. Stir well, pour in some pine nuts or sunflower seeds, add handfuls of rocket or spinach, keep stirring until it’s alll mixed. Presto, done. And have some cake afterwards for the carbohydrate.