salt
then
sugar
you'll discover
there are finer differences
to be discovered
finer food tastes
to be had
you'll become Master
of your own food tastes
finally separated
from Master-Slave trade history
Slaves needed
to carry sacks of salt
sacks of sugar
a world trade-
a global slavery
that trained you
slave-like
into
the joy
the need
of bad taste subservience
that your money can buy
to support your Masters!
on this fresh fruit diet
the kilo salt still stands there untouched,
oils and margarines and fats are gone...
the fridge is shut off for over a year now
all the gravies have joined history
summarizing:
the quality
of my body
corresponds
to the quantities
of fresh fruits
fresh fruit juices
fresh vegetables
fresh boiled potatoes
sometimes rice
beans lentils peas
all in different quantities
different every day
never repeating tomorrow
what I ate today
a slice or two of multi-grain bread
eaten with a juicy peach
an egg or sometimes two
for breakfast,
then fruit
paprika, cayenne pepper, basil ,etc
cinnamon -anti-septic, anti inflammatory-
with fresh apple juice
or rice or whatever
fresh whole milk:
I make cream cheese in the middle of the kitchen table:
let a liter or so stand in an emaille bowl on the table
four days or so, then into a fine sieve (or cheese cloth)
VOILA!
Fresh cream cheese!
again, extra lean Buffalo meat,
mixed in some blood pudding
but only for the spices
made some balls
boiled in water
to get rid of MSG poison
and again some vegetable flowers
that sat there for a couple of days
and turning a touch yellow, goes by the
name of broccoli
isn't that word neuter
to stretch the flower's taste anywhere
where fantasy tastes the best
and potato seeds,
next summer's crop
eaten today
boiled then peeled
followed by two pears
ate all seeds of the two
especially after I got here
changed
all previous food to some other food
and all fluid to fresh fruit juices
yes, from the garden, apples, apple juices;
but they are gone now,
so I buy "fresh" pure apple juice,
pure wildberry juice
I still eat today,
what I did not eat yesterday
and what I will not eat tomorrow
every day is different,
nothing repeats,
different words, different food
a few times I bought some bread, not much
I kept busy
was not in a bread making mood
In other words, my body is not stuck with same food habits
only variety,
every day different vegetables, fruits, peas, beans etc
rice competes with potato
both go good with figs, raisins, dates
all very unconventional
nothing from cans
nothing frozen, even so there are nice colored vegetables
to be had at the store
there are more people waiting in the pharmacy section
than inspecting eyes in the vegetable section
this is not a university town
and none nearby
I'm the only one walking
was never in a restaurant in this province
the last real restaurant I was in: in Europe in 2001
I keep my mouth shut
- to keep all habits out! And my appetite changes day by day hour by hour:I don't know which fruit I'll like for breakfast, what freshly pressed fruit juice for lunch.I'm flexible - I'm not arguing with what my body likes...
Posted by Andreas on February 24, 2007 11:57 AM
This entry was over a year ago...
habits have sort of arrived unexamined;
they enter the system outside of reason
or
via imitation
or
someone begs a habit's victim
with procedural code words
for continuous approval
of 'familiar chains'
or
just listening to stupidity
that circulates
within superstition's serial anti reason attitudes
thus language acts the human cage
the cage within
as narrow
as language dictates
as opinions that 'fall from above'
authorize
as the body
that publicizes not itself
but parades an approved form
that requires a permit
even a protocol
to bodily exist
and
all these instituted procedures
control - 'spriritualize' - minds
via
subtracting more knowledge
substituted with lesser knowledge
and
tighten the cage ever more
within 'familiar' chains
the partisan embellisher
recasts the human:
forms a 'sacrifice'
reduced, eliminated all kinds of food
subsequent to my recovery of my body
briefly it went to 160 pounds sometime last year
and that's where I quit calling it a 'diet' for further weight loss
I remembered when I was about in my late teens
early twenties, every wednesday and saturday
we had fresh ocean fish from the market
caught the same very early morning
and I ate as much as I wanted mackerels
I liked with parsley and rich cream sauce,
then the flounders fried in butter
and I had mixed raw eggs, apples and milk in the blender,
eggs from my bantams, and apples from our garden
and rich milk with cream on top delivered to the door
we, my friends, we used to go to the fish restaurants,
ate with two forks and often reordered another fried flounder
and with all that drank always a Pilsener and more Pilsener
So that sort of body weight
I remembered and considered it as the real me.
From there on I hope I eat nothing 'manufactured'
I distrust grains and bread,
only small bread, a few grains
I no longer eat any oats from any package
and if only not to eat the anti-mildew poison
and other poisons
now nuts come from a tree with lots of nuts,
so I eat lots of nuts and get enough of nuts,
walnuts, hazel, brazil, cashews, almonds;
they all grow on the same one tree and come from that tree
so eating many is still within the paradigm of the tree
but grains are industrialized products-
one could eat fresh grains just a few and some extra
right of the field, but I feel better and always felt better
with long stretches without any bread. buns or cake,
even now when I bake it all myself
Potatoes also come from one plant,
so one can eat many potatoes,
but grains is an artificial series of individual plants,
so chew only the grains of that one plant
this summer I will try to grow some Amaranth grain
and Millet for me and the birds
So my weight stays steady at +- 170 ever since;
I'm still up 18 hours,
work the garden: building up on top of the soil
so not to disturb the soil, raked up leaves and dried grass
so to cover the beds with mulch and let the organisms
below ground have a feast
the peas are up 2-3 inches,
planted friday Russet Burbank potatoes here and there
and planted Fava Beans seed near them
and will continue seeding those beans
until the pole beans can be put out late May
this weekend we get snow
and temperatures return to minus eleven Celcius
for a few nights
all my plants, seedings are covered up with plastic umbrellas:
1- to warm up faster and deeper under the sun
so to be able to seed earlier
2- to protect against this sort of weather, cold night, protect moisture against the wind
against the birds which I still feed otherwise
I get more potato flavours
and interplant with more beans and more peas
and flowers of this and of that
I prefer it wild,
non-structured,
unstraight,
like the boy in me
who got to know nature at its best
and I'm far removed from culture
and culture's outbursts so contrary to nature knows best
humanity drives by, disappears
got no conforming radio and television voices drumming
to clutter up my ears
but I listen to the many bird's concert between noon and all afternoon,
and sometimes the birds all fly my way-
a huge communication system that's based on my feeding system feeding them
last monday one white butterfly flew through the garden, one
but birds are returning more and more
singing more and more
migrating birds very high up
from high up they call as if down
in truth
they lift up my ears
I baked a small loaf of bread
made of
light rye flour,
spelt flour,
kamut flour,
barley flour.
This sort of high-protein mixture I liked,
it agreed with me,
I kept eating and chewing it.
A real bread one must chew;
I relearned this.
Now my garden gets off the ground:
the ground warms up, we have some rain,
and the patches I use are covered with small plastic umbrellas,
the last frost comes in May or June or whatever...
checked my corn salad,
is already sprouting, added another batch, also some lettuce.
The small corner of red clover also sprouted,
this is for the bees and for me to look at bees.
I get some stinging nettle plants, also for the bees
and insects and for some leaves for the 'salad,'
I also got some French dandelion seeds for the salad
also Amaranth grain seed, for a small patch,
for me and for the birds and for the eyes to look at
for after lunch all day snack
2 cups of unbleached cake/bread,etc flour
bit salt, sugar
1/4 + teaspoon yeast
mixed with handwarm water and let it sit
covered with a linen towel
it rose pretty good, beautiful dough
by 14:00 I got hungry for 'coffee and snack'
Friday I had bought ten blue plums, I have none in the garden...
same plums that we boys ate while touring the forest around Frankfurt
last century...
my apple strudel got kind of 'boring'
not exciting my appetite too much,
so my eyes found good looking plums
I put them out in the sun all afternoon friday
to make them plums sweet and sweeter
This dough rose very nicely;
poured more flour over it and started kneading by hand...
I rolled the dough ball flat to fit the ten inch width spring form
then I took the stones out of the ten plums,
which gave me twenty halves and pressed them professionally
into the dough
resting and then wanting to rise again inside the spring form;
sprinkled some sugar on top, some flour, both not too much
while doing above I preheated the oven for five minutes,
put now the spring-form for further rise inside
for about fifteen minutes
then turned on the heat for 30 minutes at about 400F
then another fifteen minutes on Broil/Toast,
that brought out the juices nicely and sweet
and browned the dough some
Then put the hot hot hot springform on the wooden board on the table,
opened the springform
and the beauty stood their
wanting to be eaten
Cut in four pieces and then again which made eight pieces,
the more I cut the more pieces I got to eat...
This tasted so good, I have one piece left for breakfast;
these fresh plums compete now with my fresh apples for taste
the baked dough tasted excellent too
and with the juicy plums pressed into the dough
I was not able to improve on this taste with whipping cream
which I skipped
not to spoil an 'original' plum taste cake,
so I ate my cake "raw".
a cake which I couldn't buy around here...
I'm seven time-zone hours away from Europe,
the more I cook and bake myself the better the adventure;
again 30Celsius today
Now I can't wait for breakfast and eat the last piece...
will I bake another one tomorrow?
with apples, beautiful apples, don't know what's the name...
beautiful taste
plus a few thin slices of ginger root
all in the pot gettting its water from the coffe-maker
I fill my cup 3/4 and add fresh apple juice to make a full cup
now a fresh lemon juice alters the flavour too much
but sometimes I feel like it
I made friday was pretty good too
mixed not too much extra lean hamburger
mixed in sliced tomatoes from the garden
mixed in one large onion
few capers
few thinly sliced pickels
one egg
a bit salt, some pepper, some spices whatever to tempt me
mixed the works while adding whole wheat flour to arrive at some consistency
put the works in three small aluminum plates
baked again at 400 for 30 minutes and another 15 on broil
tastes excellent
especially today with three fresh boiled potatoes
+ green lettuce, olives, fresh lemon juice
everyday at least one fresh lemon juice
in Saskatchewan
experimented
with one cup unbleached all purpose flour
added dry milk, a bit sugar and salt
1/4 to 1/2 spoon yeast
added warm water
mixed the works
let it stand covered with linen cloth
now I went in the garden and looked for good-looking apples
washed them
then cut them in thin sclices, skin and heart and seeds included
now I took above flour mixture and added more flour and an egg
and mixed some more and let stand again for few minutes
then 'poured' the works into a 10' spring baking form
that I had grease with olive oil
then added all the sliced apples on top
sprinkled some sugar, some flour some cinnamon,
put the thing in the toaster aoven at twice 15 minutes at 400
then another 15 minutes at Broil
to 'brown' the apples and the top somewhat
then after these 45 minutes
took the form out
and cut a BIG slice for me to eat
then went in the garden and ate my first Saskatchewan baked pie
It tasted very good is beyond compare
with the same idea I will proceed tomorrow or so
and bake an apple bread on rye flour basis
one can do anything with apples
and especially since I eat the whole apple
nothing gets lost in my system of unprejudiced eating
in favour of flavour and good taste
was the distance you took
from everything
towards what was not organised,
what was spontaneous,
which remained 'uncontrolled'' and uncontrollable
it's not the alcohol that you drink or the steak that you convert
but the pre-existing procedures that make a farce of your drinking,
the cow that converts you into an eater 'within reason'
eating does not involve language, only learned ritual, repetition of habit
all bereft of reason
baked yesterday,
enough dough
a bit larger than a Kaiser roll,
enough for yesterday and today
first let the dough rise
until you feel like continuing
or until I get 'dramatically' hungry for some corn-bread...
after thatt
I added a cup yellow corn-meal
and enough olive oil
and kneaded the works
baked at 425F / 220C for 30 minutes
taste: excellent:
like a tortilla and where ever my memories took me to...
then I had some extra lean hamburger
mixed with
capers,
cut up large onion
tomatoes from my garden
salt
pepper
spices
one egg
mixed the works
added some whole wheat flour
and some on top
baked in two 4" aluminum 325F for 30 min
excellent taste:
the fresh garden tomatoes won the price
little meat really, every ten days or so
to keep me in style
by closing your mouth to all food
processed, enriched and otherwise
you become entirely naked,
free from prejudices against your own body-
a commercial free body
an unpolitical body unenhanced
unencumbered by food processor lobbyism
before you get to know your own body, however,
ask not for permission to get to know those
who control your body on behalf of others
from the back of the head
down with the two hands, ten fingers
down to the ten toes
and up again on the front
to the face and head
and down again
on the back
and up again on the front of the body
until you feel the whole body
from head to toe
from toes to head
daily, nightly
whenever naked-time
is in control of time
it's easy to pull in the abdominal muscles
and keep them there without effort
easy to keep a 'straight posture' -
no weight to pull down a tired fat-body
apples in the garden make it whole into my blender...
except for the stem...
the seeds contain boron and trace elements
so nothing goes to waste
a dozen or so apples twice a day
into the blender mixed with milk
an egg or two
that fortifies the system
makes the body feel good:
thanks and congrats to all saggers
each bite, must be chewed;
unlike a bought bread, can be 'half' chewed, then swallowed.
now this latest can't be swalloed at all, but must be chewed
and all flavour extracted with the saliva doing its work
before it is possible to swallow
the taste is excellent, no chemicals to deal with,
no sugars, preservatives
but it must be chewed as if the proverbial 33 times
I used only rye flour;
probably got to let it sit longer with the yeast
glad I have no longer to go out for bread
and what I bake tastes much much better
and I can bake as much as I want to eat today-tomorrow
after one year of intensive eating on a fruit and juice diet
I now only eat (as before) what my appetite tells me...
and I'm losing more weight,
my skin changed to real soft and teenagery
my eyes perceive a younger body
that goes with the softer skin...
a lemon juiced every day works as a skin rejuvenator from within...
abdominal fat as if gone, but not finished, because the organs are still in fat
that's where the cancers nibble like rats, mice, wolves...
I reduced my fluid intake somehow not wanting so much anymore;
so I noticed a change:
by midnight I'm asleep
and my dreams behave like books
they keep me busy until about five in the morning
that makes it still around eighteen hours wide awake
thru-out of all this,
concentration and memory have increased,
and all joy is nothing but a sexual body
dreams are more robust, as if I'm in control...
I read probably a dozen books at the same time,
suddenly an idea in book b interlinks with an idea in book d
and thinking gets on on its own from there on
sort of home-made ideas drop in unexpectedly...
a sort of a tableau of all the books
not competing but talking to each other
yet language is just as miserable as abdominable fat
language advertises itself,
figure out what self-politizised language peddles
dogma and epistemological totalities
ideological strictures that inpede free thought
no tv here, no radio, internet only, books...
lots of room for soft emotions....
2 cups of of unbleached all purpose flour
1/2 cup of dark rye flour
1/4 teaspoon yeast (enough?)
1 1/2 tspoon salt
probably 2/1/4 cups handwarm water
mixed the mass
and let it now sit in a bowl covered with a linen towel for 12 hours...
that means I either bake it for early breakfast before I fall asleep
or bake it for lunch when I wake up which would be about 18 hours of dough rise
but I think I will bake 1/2 first and let the rest sit to bake later...
if I make two loaves of it
would suit me probably better, add to the second some apples...
than during the last twelve months while losing 40 pounds...
there's no hunger, but an appetite regained...
an appetite for potatoes and fresh bread
in both, my father is the model: he always ate his potatoes, not more than two,
less or more;
now on the bread he liked to bake it himself, but it was not worth it
for the one or two slices he would eat
and over the years, I was sometimes 'for month' on a breadless diet...
now I crave for fresh bread: I got flour and and the rest
and started a tiny loaf and another one made of rye flour
a slice or two wrapped in slices of Swiss cheese that I can get here
at a tourist price
I don't have enough of a plot to grow my own grain,
the tomatoes are still green
nights are already cold, down to 12-13-16 degrees Celsius
my August moon is not as hot as it used to be (last century)
the bag of oats never eaten, will serve as mulch
yes, against all my home rules, I 'baked' some meatloaf with extra lean meat,
added a chopped up onion, tiny bit of sea salt some spice, two eggs, a dried out bun
and had to add some flour - and baked the works at 350F ...
at 2 am I had a small feast...
as 'big' as the tiny loaf of bread, it will last all week... pending my appetite
this is my first bread-baking since university days in Tucson... last century
Here, the bought bread, frozen factory stuff and chemical laboratory enhanced,
no matter what 'name' is attached,
was so catastrophic that it didn't do one bit to keep my appetite alive...
and since I like variety and change of spice to feed my unpredictable appetite
from day to day, and into the night and overnight
this seems to be much better going forward into the winter month
which starts with me as soon as temperatures are below 18C
like tonight...
adding up to three inches now,
abdominal fat gone
from a belly as if a moveable fat-container
clear view now
all the way to the erectional machine,
a truly expansive philosophy engulfs the naked eye
too much belief in language, discursive punishments,
a consortium of words that undermine body after body
when a hunk turns into someone pushing his belly forward,
fat enhanced after some years...
which is nothing but a false substitute for being promoted to a man -
retroactive punishment for his youth with words
a wordy diet of disbelievable sentences cooked up by opinion makers
peddlers of belief never to be trusted
stay away from words that seduce you towards fat-
the masses excercise freely like herds,
their belief their diet
but you can't read nor listen nor watch-
you know all limits
where and when culture turns against you
for punishment as if by profound diktat
believe nothing:
all habits train you into eating
to convert your body into fat, then into correct sex and delicate language
like all propaganda that confiscates your head
for its very aims and subversive purposes
one must take distance from a culture, an absolute politics
that is nothing but a camouflage for 'good will'
your pursuit of your happiness
guarantees you your youth
beyond any age of randomness:
culture's perennial fickleness
nice and warm in the middle of the prairies
where there's no ocean to jump into
reading of course, mostly notes taken while reading
and guess what: reading again without glasses;
reminds me of the optometrician years ago
telling me "all boys like you getting blind over the summer break..."
so I didn't need glasses...
he was smart not as smart was the dentist going after my wisdom teeth;
I wouldn't let him touch me there !
that's today's proof I kept my youth and teeth alive and well
Even my mother made sure I kept my tonsils-
against all sorts of popular demands
so getting younger by the hour is nice work-
that means I went back to my three-day fast,
sort of sqeezing lemons all day
and add that juice to a glass water- beer stein size
whenever I get thirsty or hungry I sqeeze another lemon
my leather belt finally gave up another 1 1/2 inches
officially I got that much thinner yesterday
I had to drill a hole into that belt
one must look at beauty to appreciate healthy, sound blood circulation,
yet politics and affiliates destroy beauty, health, blood and friends
to free my body from words,
words that feed
then form the body,
remove my body from words that
turn it into an object of circulation
false nourishment hidden in language
as if words are good chewables
for an unencumbered body:
freedom from words -
not hiding behind clothing's names
never know which way the juice will go either into the salad, lettuce and relatives
or into some fresh made fruit juice; sometimes I long for a lemon or two -
deluted/undeluted at breakfast time and then nothing else
but one green salad per day, anytime of day or night
got no salt in the house, when I started I felt there's enough salt in my system
and figure there's enough salt in olives that go with my salad; figs and dates
are rich in minerals; rich in potassium to compete with bananas
that kept me weightless and having no flue or cold since 1996; I had no time for that while 'dancing' in Europe; so it was naturally my addiction to fresh fruit that kept my blood in shape or was it the the sauna that made me sing 'higher and higher'?
was to disconnect all habits, ritualistic behaviours that intoxicate the body without reason, probably some old language that dictates deseases while eating unconsciously; all meat, cadaver actually, is no longer part of my food...
I don't drive either, no tv; I watch myself and walk to get my vegetables and fruits....
and the telephone answers itself.
All my social life is made up of commercial transactions to obtain food
I don't buy manufactured food stuff except some Vanilla 5-minute pudding powder, it says two cups of 2% milk,
well I do 1 1/2 cups of whole milk plus 1/2 cup of 33% CREAM; with the cream it tastes like I'm back in Europe at a European reataurant with pudding expertise....
not sure whats wrong with the oats, gave some to the birds in minus 20C weather, and the sparrows wouldn't eat them; it's probably the chemicals that prevents them from going 'green' and caking up, going rancid
so, oats too are replaced with fresh fruit and freshly made fruits or vegetable juices
of all this only fresh fruit and vegetable juices that would get my mouth opened:
carrots, red beets, apples, celery, cucumber ( I peel off the green skin before they get into the juicer)
well, I got tired and hungry and thirsty, but I went at it with more freshly made juice
After three month I'd say I slept like a teenager uninhibited until noon; my daily rhytm changed entirely. Now I'm consistently up and go for 18 hours non-stop; that means I fall asleep at about five-thirty in the morning and sleep till noon. I'm not arguing with my body. Instead of reading and thinking, I tried to go to bed at eleven at night and my imagination travels all over for the next six hours until I fall asleep at five-thirty in the morning.
they say some say it's a whole food, so I don't drink it but eat it with a soup spoon; only whole milk plus 33% cream mixed together eaten from the soup bowl, spoon by spoon, thoroughly masticated in my mouth; I keep milk in the fridge
so this way I warm it up in my mouth after chewing it like wine - of this I eat as much as I want the flavour, the taste; can't get any goat milk here...
Milk is neutral so sometimes I eat a lettuce leaf with it or a fig or two or three; six dates for breakfast or no breakfast but still seven dates;I ate milk at three am, so this morning I only had fruit:an Anjou pear, sweet sweet
- to keep all habits out! And my appetite changes day by day hour by hour:I don't know which fruit I'll like for breakfast, what freshly pressed fruit juice for lunch.I'm flexible - I'm not arguing with what my body likes...
This blog here [ http://textstudytext.blogspot.com/ ]was idle like an empty stomach; maybe this blog was waiting for something that should not be said, spoken, written, not put into language.
Words swollowed are dangerous to health and organs and limbs; so is food, the habits of eating stuff, the denial of taste, the adventure of taste and appetite disparaged.
Anyway, when I got here to Southern Saskatchewan, a small town with people one met copies of before in big towns last century -before 'everything' changed, I realized I have a few apple trees in the garden: so many apples, what to do? And how to get them to work for me?
I immediately went on an eating strike, kept my mouth shut for good - I had no food in the house, only my books and stuff got here before I got here, so I ordered a fruit juicer right away...
then went and got a jug of whole milk and a liter 33% cream and inaugurated my whole food milk + cream surprise to start rearranging my whole system foodwise.
In other words, my body and its operation became my one and only interest.
After seven month I was reduced by 27 pounds and this brought me nearly right back to my weight last century when I was 23. My skin is all new too and back to its softness, soft to the touch... wonder if my daily sunbath has something to do with that too...
after all I moved here, this area has the most sunshine in Canada -
me and sunshine are perpetual lovers.
not food but thought wrong words wrong food inter-relationships
http://textstudytext.blogspot.com/
not sure what's the 'best' blog for thought relating to food
and keep my blood all excited about new tastes yet to be discovered...
and get re-addicted to good appetite
This is not a group thing think, just myself eating away unpublished food mixtures,
sort of the experimental boy in me discovering...
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