Sunday, September 16, 2012

Eating Our Colors

You know how you're supposed to eat foods of lots of different colors, on the theory that you'll get more varied nutrients and vitamins and phytochemicals and all those other words we all like to spout off without actually knowing what they are*?

Here's a good example of that:

Also a good example of the most luridly-colored dish I have ever cooked.

It was just the beginnings of a standard Spanish omelet-- which includes onions, potatoes, bell peppers, and eggs**--but the potatoes I came to first in the boxes in the Pit of Despair were the pink and purple ones.  It made for a very interesting color palette, to say the least.  

Tasted good, though, so we can forgive the psychedelic effect of the weird potatoes.

* Okay, maybe you know exactly what phytochemicals are.  I have only the vaguest idea, and I bet I'm in the majority on this one.

** Perhaps that isn't a real standard Spanish omelet, but since I'm not actually Spanish, I don't worry too much about the authenticity of it.


Daisy said...

Colorful and delicious, I'll guess, authentic or not.

Sherry said...

I note that you cook with cast iron. Good for you! That dish looks wonderful.

Anonymous said...

What lovely meal! And I bet it tasted good, as well.

Joan @ Debt of Gratitude said...


By the way, your post the other day inspired me to blog about my "secret" mashed potatoes. It's up today at

FinnyKnits said...

Yeah - I feel better about not knowing exactly what phytochemicals are than all that nonsense crap cluttering up the Nutrition Facts in packaged foods.

Go colors! And words that are mysterious but mean good news!