The fines are low compared to where I live. One of the precious pictures of my wife is her getting cought speeding in Germany and realizing it at the same time.
Can't stop laughing everytime I look at the picture they sent us with the speeding ticket.
No, she was just into that esoteric spiritual I tjing and tarot bullshit, lateron Rudolf Steiner, homeopathic and faith healers shit. In the ‘70s this was a fad diet here in the Netherlands. She was very, very violent as well. I was pulled out of that when school began to notice the bruises, bad health and child protection services was notified. She didn't have a good upbringing though, but I didn't pass it onto my son. I don't hate her but she is a total idiot.
We were underfed, anyhow macrobiotic diet is notorious for not getting the nutrients you need. We where skinny, yellow, itchy, hungry, getting too much salt and a diet without much variety. “Oh your behaviour is to much yang right now…I need to get you on salad for a couple of weeks till I get you balanced”.
Thanks for the wonderful anecdote! "Hey look Joe, kid & carrot again I told you about".
I still like carrots now and then, mostly as an ingredient, and sometimes just raw.
My mom did a good job making everything taste disgusting, certainly pumpkin and Japanese seaweeds cooked in too much salt. I remember she promised us to make fries once. My sister and me very happy, couldn't believe it as we where not allowed to eat nightshade plants...macrobiotic diet forbids, so that evening we had...pumpkin fries, we both crying. Disgustingly made btw and just some tamari and gomasio (more salt) for sauce.
In my childhood I had yellow skin (Carotenemia) from overdosing on carotene from my idiot mom's woo diets. Macrobiotic diet with a shitload of pumpkin and carrots almost everyday. I won't eat pumpkin even 45 years later.
If you got quality fresh meat and a good combination of herbs, spices (and red wine) a person not fond of or familiar with lamb meat will eat a plate twice.
My wife who isn't a big fan of lamb thought she was eating veal today because I normally order veal (with bone) at our local Moroccan butcher, it surprised her I made a lamb stew.
Galanga, lemongrass, shallot, garlic, birds eye peppers or lombok, coriander seeds and fish paste or dried shrimp is a good start in a mortar and pestle.
Better than anything store bought or out of a food processor. There is nothing like fresh pounded spices. It takes effort but makes a big difference in getting authentic flavor.
Start with a can of coconut milk and reduce it so you only have fat left, then fry your pounded spices in that, add proteine (no need to fry), add some boullion, curry and lime leaves, another can of coconut milk a bit later.
