Elsie Hogfat

Lagom Food. Lagom Philosophy.

Archive for Lagom Philosophy

Ubiquitous Carbohydrates

File under “What not to eat….”

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A strapping young man.

Flounder as food, and metaphor.

Sometimes even your happy go lucky aunt gets frustrated.

Getting and spending, we lay waste to our powers.   Some economic accounts would have you believe that if your rate of pay is greater than the time it takes to wash a plate, it is better to smash the plate and buy a new one.  Hard to believe?  Do the sums.

Sophisticated accounts will argue no, no, for you must factor in the time it takes to purchase the plate… missing the point entirely.  Cost and price are not the same.

What can you measure and what can’t you measure?  Obvious isn’t it, that you can measure all those variable over which as a citizen you have limited control other than as a good little consumer at the supermarket queue, your agency is reduced to consumer choices.  All your well meaning sums would come quite undone were you to include all the fruitless hours you have spent guilty and paralysed and confused about what the right choice might be.  Give that an hourly rate and weep.

Not so obvious as Ayn Rand devotees in their mid teens refusing to wash their dishes and buying plastic plates instead, ecologists in good faith attempt to dismantle the master’s house using the master’s tools and come up with many and various energy equations relating to the sustainability of various foods measuring quantities of fossil fuel used up, quantities of calories produced and divide them by area of land or by the land’s price per acre.

They are all flawed.  There is no blank slate upon which to write these accounts.  Cost and price are not the same.  And people do like their fish in boneless squares.

This is flounder and fresh garden salad.  I bought the flounder at a fish shop.  It was vacuum packed and frozen whole.  It cost $2.60.  I baked it with coconut fat, kaffir lime leaves coriander seeds and chilli.  Then I put it on a plate.  Really, it’s not very difficult.  Sometimes it can take longer to find the can opener.  When it was eaten I stocked the bones and head.  Again, this is not difficult.  I just scraped the plate into a saucepan, added water and simmered for a quarter of an hour.   This will make a good gravy for something tomorrow or the next day.

Flounders are in no danger of extinction, flat on the sandy floors of the oceans… everywhere.  Lentilla, splashing by the seaside has stood on, with a squeal, as many as she’s eaten.  They are not a highly regarded little fish, thus cheap.   Apparently we’re too busy to eat fish with bones.  But it wasn’t always so.

Exhibit A.  A Fish Fork.


The world is too much with us; late and soon,
Getting and spending, we lay waste our powers;
Little we see in Nature that is ours;
We have given our hearts away, a sordid boon!
This Sea that bares her bosom to the moon,
The winds that will be howling at all hours,
And are up-gathered now like sleeping flowers,
For this, for everything, we are out of tune;

Wordsworth

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Inspired by the always inspirational  Birgitta Högland and her recent cheesecake, we once again took the cow by the horns, so to speak, and have conquered yet another low carb dessert.   Dedicated readers of this creative experiment may recall that I have not always looked kindly upon low carb desserts.  Indeed, it is possible the word “abomination” was used at some point.    We shall speak of this no more.  With the arrival of Mr Snowie and the judicious use of a chicory based sweetener, things are looking brighter for Lentilla when she absolutely must …

have something sweet…. … like a baked ricotta cheesecake.

Now if you want recipes, I suggest you visit Ms Hogland or many of the other wonderful cooks you can find in my links section.    This cheesecake had a base made from butter and what Lentilla calls “gruel” which has nuts, psyllium husk and some seeds in it, all ground up.   It’s an nice dark biscuit colour.  The filling was free range eggs, freshly ground almond flour, ricotta cheese, a small piece of brie that happened to need eating, vanilla, chicory sweetener and the zest of a lovely bright Maya lemon.

I served it with strawberry sauce (juice of that lemon, strawberries part blended and part rough chopped, and sweetener) and whipped cream, and it was very well received.

This is what Lentilla also eats…


When Lentilla refused to eat eggs because of the cruelty of battery hens, free range eggs were not sold in supermarkets as they are today.   Now she is very lucky, living in the country with many lovely farmers and gardeners and householders selling free range eggs of all kinds; hen, duck, goose, quail and guinea fowl.   These are hen eggs.

And this is ALSO what Lentilla ALSO eats…

Free range bacon.  This is a single thick cut rasher.