A new low? New heights?

One of the more depressing outcomes of a post-infection fatigue is the things one is reduced, but lack of energy to do better, to eating. Come lunchtime, I was hungry, from a morning dutifully preparing my paper for the symposium: “Doing Theology in the Light of the Trinity“, later this week. But I have barely enough energy to prepare words, none to cook food. In the freezer there were some “Chicken Tenders”. I remember them, they epitomise the phrase “cheap and nasty”. That’s why there was still the remains of a small packet – after trying them I had not (previously) been desperate enough to have a second go.

I won’t shame the company that produced them by naming them here, but they taste and look like mechanically recovered meat from roadkill. I’m tired, lacking energy to cook, I grilled a few. The first was as bad as I remembered, mushy, mild and flavourless except for the excess of pepper, with the slight crunch (where they had not absorbed mushy softness from the “meat”) of breadcrumbs to redeem them.

In desperation I drizzled the remaining monstrosities with some decent olive oil. It was a revelation, the “Chicken Tenders” were still as unappetising as ever, but the zing of the oil made the meal quite edible, almost satisfying. No wonder chefs drizzle olive oil over everything! If it can almost redeem those cheap and nasty “Chicken Tenders” it must do wonders for real food.

Comments

comments

3 comments on “A new low? New heights?

  1. Bob MacDonald

    Glad to hear it is post infection. But take care. I was post infection and there was an unresolved problem now hopefully behind me (though there are other shadows). Post-op is fearfully without energy too – must be patient. We cooked some Japanese greens with other local vegetables – recipe here. I have abandoned my vegetarian diet but I have learned to love vegetables in the last two years. Hope you are feeling better soon.

  2. Bob MacDonald

    looks like the link didn’t get through – mizuna was the vegetable – a large green – use when young in salads but when fully grown, best cooked – slightly biter aftertaste. High in potassium.

  3. Tim Bulkeley

    Somehow I missed getting notified of your comments (I must check the system) I know mizuna as a leaf in young salads, had not thought of what it would be like full grown. Sounds a but like radicchio which we are enjoying with a blue cheese dressing, or our son Nathan’s strawberry dressing. I’ve never been Vegetarian or Vegan, but we have always tried to eat more Vegan meals – but it is hard when you farm your own meat and make charcuterie as a hobby! Though last night’s lentils with olive oil and lemon topped with a home made sausage (the small ones that in England we called chipolatas) points to the sort of “less meat” approach that may work.

    I have been following your posts, and praying for you, the wretched fatigue thing (frustrating though it can be) is nothing like on the same scale.

Leave a reply