The Van Gogh Affair

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to adom1479 who is now Following.

On 27 July, 1890, Vincent van Gogh turned up at the inn where he stayed with a gun shot wound in his torso. Two days later, he died. Right away, even before a cursory investigation by the police in Auvers-sur-Oise, everyone proclaimed it to be a suicide. After all, the Dutch-born painter had seen a life-time of disappointments that sent him into deep bouts of depression… Like the time he threw his heart and soul into being an evangelical preacher to the poor in a Belgian mining town, only to be dismissed by the bishop for having given all his money to the poor and no longer looking distinguished enough to be a pastor. Or the time it took him two years to get over a broken heart. Wasn’t he more than a little crazy? Hadn’t he attacked his friend Gauguin with a knife and then cut off his own ear? Case closed on the death of an odd-ball artist who liked to paint things that were yellow. OR NOT! In 2014, a journalistic investigation sure made it look as if van Gogh’s death was not suicide, but either a prank gone wrong, if not murder. Does a man at the height of his artistic powers, who has placed an order for paints and canvasses kill himself? Does a right-handed man shoot himself in his left side? Read about it and draw your own conclusion. At any rate, 130 years ago a revolutionary artist died too soon. Poor Vincent, “This world was never meant for one as beautiful as you,” wrote Don McLean.

In honor of the scenes of van Gogh’s life, we will enjoy a breakfast made with galettes/crepes from Brittany and ratatouille from sunny Provence, both places where he painted. For dinner, a soup that features potatoes and sauerkraut — foods that would have been familiar to the Belgian family depicted in The Potato Eaters, the first van Gogh work I knew as a child.

Ratatouille-Egg Galette: 151 calories 5.5 g fat 2 g fiber 9 g protein 14 g carbs 53 mg Calcium  NB: The food values given above are for the egg bake and fruit only, not the optional beverages. PB GF – if using GF crepes  A perfect blend of the cuisines of Northern and Southern France.

1 crepe/galette   one 2-oz egg ¼ cup Mediterranean Vegetables, drain and reserve excess liquids ½ oz fresh mushrooms  Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water  Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Drain the vegetables of excess liquids. Use the liquids to cook the mushrooms. Combine the vegetables and mushrooms and heat them. Warm the crepe and plate it. Poach or fry the egg. Spoon the vegetables over the crepe and top it all with the egg. Eat with your hands or use a fork.

Jota: 169 calories  4.5 g fat 7.4 g fiber 11.5 g protein 25.7 g carbs [all Complex] 83.5 mg Calcium  PB GF  The flavors of Africa and and the mediterranean meet in this bean stew. Very satisfying. HINT: This recipe is enough for 4 [four] 1-cup servings.

Here, the Jota is served with spinach leaves.

1-½ cups sauerkraut, drained 1-½ cups canned red beans, drained and rinsed bay leaf 4 oz red potatoes, cooked and diced 1 clove garlic, crushed 2 oz smoked ham hock, cubed ½ cup or more vegetable broth or water   Optional*: 1 clove garlic, crushed + 1 tsp flour + 1 tsp oil Optional**: raw leaves of baby spinach

Spray a heavy sauce pan with non-stick spray and cook the garlic until golden brown. Add the sauerkraut to the pan with the broth, salt, and pepper. Simmer for 30 minutes. In another pan, heat the beans with the bay leaf until warm. Remove half of the beans and put them in a food processor with the cooked garlic and half of the potatoes. Puree, adding water/broth to adjust the liquids. Add the puree, uncrushed beans, potatoes, and meat to the pan with the sauerkraut. Taste for seasonings. Add some water/broth to bring the volume to 4 cups. *Optional: Simmer a garlic clove in 1 tsp oil until brown. Remove garlic and whisk in 1 tsp flour, then add some stock to make a roux. Stir into the stew as a thickener. **Optional: When the soup is in the bowl, tear the spinach leaves into bits and poke them into the hot liquid to add some extra color, texture, vitamins.

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