Dec
Portioning
One of the things we must handle is the matter of portions. Too little is a problem. Portions must be large enough. However, too much can be as bad as too little. On one hand, too little is lack. On the other, too much causes waste. This applies to many aspects of life. Some things can be accumulated, but some cannot.
Take food. In these days of “supersized” fast food meals, one can easily lose sight of a proper portion. The eateries’ advertising plies off the “more is better” concept. While that concept is fine for money and gold and votes, it falls flat for side dishes and perishable goods. Too much means waste.
I am faced with the portion concept every time we go food shopping. We are buying for two. We do not like waste and would rather not deal with leftovers. The trick is in buying the right amount. A large turnip might seem like a good idea, but a small one makes just enough for two healthy portions. A five pound bag of potatoes might seems like a good idea, but by the time we have gone through half the bag, the rest have gone bad. Reasonable portions mean healthy meals without waste. As with anything else, the trick is in knowing when to say “enough.”
Therein lies the answer. In these times when marketers hype the concept of “More! More! More!” in hopes of generating more sales. 90% of the time, more is not the answer. The right answer is “enough.” If we can ignore the hype and use our own measure, it is easy to know when we have enough. We find that there is no need to gorge and glut. A proper portion does far more good than excess and lack. Most things require a balance. The keyword for striking that balance is “enough.”
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I like to add about ¼ to ½ teaspoon of nutmeg and half a handful of raisins while cooking a turnip. The result is fine whether you eat it plain or pour on some gravy.
