Shrimp & Mussels
Protein has been the subject of much debate around our dinner table lately. “You know,” said Craig when I served him pasta for the umpeenth time the other night, “if you’re trying to get in shape” (see newsletter) “you should probably serve more protein and less carbs.”
It’s a fair point, but here’s the deal: unlike most cooks who came of age in a pre-Pollan era, I don’t feel comfortable buying that mass-market plastic-wrapped factory-farmed meat you see in the grocery store. I don’t judge those who do–I’m actually envious of those who do–but, for me, I can’t shake images from Food Inc. out of my head. So it’s easier to cook pasta and rice and vegetables and beans because it doesn’t throw me into an ethical quandary (and it’s way cheaper); only, I eat so many carbs my body is now made up of 70% flour. I think that may be a problem.