Here in Northeast Ohio (USA), between Cleveland and Pittsburgh, nobody has got it better than us!1
When it Rains, it Pours
- Extreme Heat: We’ve been auditioning to be Florida over the past few weeks, with high temperatures ranging from the 80s °F to upper 90s °F and dew points breaching 70°F. Interpretation? Oppressively hot and muggy.2
- Dangerous Air Pollution: Canada has wildfires again this year. The smoke was thicker than the Fog in San Francisco.
- Contaminated Greens: Apparently Taco Bell and other retailers have an issue with Cyclospora parasites on their processed Lettuce and greens causing extreme bowel movements in some humans.3
- Threats of Tornadoes: Saturday had Tornado warnings with at least one tornado touch down.
- Spoiled Soup: Soup sold in 28 states, including Ohio, was recalled because it could potentially be spoiled (Amy’s Organic Soups Lentil Light Sodium).
My Activity the Past Few Days
Given these points, one would think I’d bunker down indoors.
Fat chance!
- On Friday, I mowed the lawn with a push mower (air pollution and oppressive heat be damned.).
- On Saturday morning, I went for my weekly cardio exercise.
- I’ve actually begun alternating mileage: one week is base case, then the next week is a longer variant. The latter now includes a 14.0–mile bicycle ride (to-and-from the trail) and a 9.8–mile jog. The base case is still 7.0 miles for each.
- Saturday afternoon: Whipped-up a seafood meal, which included parasite-free organic greens and a big smoothie (also with organic greens).
Seafood Meal, Greens, and Smoothie
I’ve mentioned to pals in the past about my seafood diet:
I see food, I eat it.
The Greens
Given the current contamination by parasites in the industrial food supply, I’m fortunate that the outbreak occurred during the summer, as my garden is beginning to produce. Actually, the items I planted are struggling; however, the wild greens, such as purslane and dandelion, are abundant.
Here’s Saturday’s selection for my meal: onion, wild dandelion and purslane, and an assortment of herbs (oregano, thyme, fennel).4
The patio bricks in the background had to be put in place strategically because the whistle pigs (and I think some raccoons) have gotten very aggressive this year. I’m not looking forward to the deer later in the garden season.
Pan Frying the Meal
I put some mystery meat in a pan and cooked it about 75% complete, then added all the greens on top.5 Then, I covered the pan and finished cooking it.
The greens essentially were thoroughly steamed. I also read that steaming or cooking greens is a way to kill parasites.
Meal Served
Here’s my meal, topped with some avocado and served on a tray.
The one green strand is from a wild plantain. I just read it is edible and a medicinal. That part wasn’t quite edible. I’ll try a leaf in the future after verifying it’s in fact plantain and not a dangerous look-alike.
Dessert
I don’t always eat dessert after a meal, but Saturday I did. I wanted something cold and refreshing, given I ran when it was sunny, 88°F, and with a 73°F dew point.
Here’s the one-liter (~34-ounce) smoothie. It’s still in the blender.
The smoothie consisted of the following ingredients:
- Peppermint, lemon balm, orange peel tea.
- Fresh assorted mint and stevia leaves (these are super sweet)
- Grated coconut
- Frozen bananas and mandarins
- Pumpkin pie spice
I normally put a tablespoon or two of cocoa in my smoothies, but I ran out, and ALDI has been out of stock of cocoa for nearly a year now (and intermittently out of grapefruit, which I also typically use).
Closing Words
This “seafood” meal was fit for a Boss — no, a King.
Bottom line: Delicious!
Incidentally, big, beautiful smoothies do contribute to a typical Dad Bod.
Nevertheless, at the moment, and like most people, I’m at the mercy of the industrial food supply chain for 90% of my needs. Of course, I do have access to whistle pigs, squirrels, deer, and rabbits, when in season, if I’m ever in a pinch.
Perhaps one day I’ll secure a place where I can have some chickens, goats, a stocked fish pond, and such, then my food supply could be 80%, or more, DIY.
I’m grateful, though, that at least I have access to parasite-free, nutrient-dense, organic greens.
Footnotes
- This was a phrase used by Jack Harbaugh, the dad of former head football coach Jim Harbaugh of the University of Michigan. ↩︎
- As I prepare to publish this post a few days after this past weekend, the temperatures have dropped to below average. I’m typing this while wearing a hoodie. This is a nice aspect of Ohio weather; oppressive heat lasts just long enough to make me remember why I wouldn’t like living in the deep South during summers. ↩︎
- Of course, Ohio is among five Great Lakes states at the epicenter of the initial Cyclospora outbreak. ↩︎
- Purslane has 3–4 times the amount of Omega-3 ALA than the amount in spinach. ↩︎
- The mystery meat is store bought and not organic, but I don’t want to reveal what type of meat it is or my source. I get a good deal and don’t need more competition from more people; that could drive up the price (concept of supply/demand). ↩︎
