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September 20, 2009

Sick food

In my feverish state last night I dreamed that I got carryout from somewhere: orange chicken with peanuts. What's odd about this is that I've never ordered orange chicken in my life, and I don't think it comes with peanuts.

What's even stranger is that I've eaten very little in the past 24 hours, and yet I'm dreaming about food. And now that I'm awake, I'm miserable that I won't get down to the farmers market today to get what may be the last of the bicolor corn this season, even though there's no chance that I could actually want to eat it. I hope someone out there will buy it and enjoy it for me. ...

To prepare for winter I should stock up on sick food, like Eddie's of Roland Park's chicken noodle soup, which I could stick in the freezer. We have nothing like that around, not even canned soups. I don't like them anyway.

Here's what I've eaten in the last 24 hours:

1) Breakfast: tea and toast made from leftover baguette 

2) Lunch: a cereal bowl of Smartfood White Cheddar popcorn, one piece at a time (don't ask; it must have been the salt that made it appeal)

3) Dinner: two canned Baugher's peach halves in heavy syrup. I bought them recently because canned fruits and vegetables are supposed to be cheaper when they are in season, but considering I paid $3.99 a can, I'm not sure.

Posted by Elizabeth Large at 7:18 AM | | Comments (13)
        

Comments

I hope you feel better soon, EL. Chicken noodle soup and cinnamon toast are our sick foods. The BRAT diet is also effective at calming the stomach - bananas, rice, applesauce, toast. Ginger tea is also know to calm an upset stomach.

Rest. Doze. Take it easy. Send your husband out for chicken soup (or as its known, Jewish penicillin.) And don't even think about us until you're hale, healthy and hungry again.

MAG has it - rest, and ignore us until you feel better.

I suspect what you can drink is more important than what you can eat.

Good old Premium Saltines and Ginger Ale. Nothing Works Faster. Just remember, a little bit at a time! Hope you feel better soon :) !

The Baugher's peaches are probably more expensive because you bought them at Eddie's, where everything is more expensive.

get well soon, EL. I too have feverish dreams of strange or exotic foods when I couldn't possibly eat them. FOD - foodie obsession disorder!

I too recommend the Jewish Penicillin and saltines. If the only thing available, I find that Lipton chicken soup works in a pinch.

And, plenty of rest and heed the Surgeon Genral - stay home til you are well!

I hope you feel better soon. Chicken soup, tea and maybe some jello should help you feel better soon. Stay away from "orange chicken and peanuts" yuk!

Not to worry, the bi-color corn stand says it will have corn for 2 more weeks.

Thank you. I can sleep easier tonight. EL

Per some bishop in the middle ages "When I feel good I drink a bottle of wine a day. When I don't feel good I drink two."

For when you are feeling better:

Hunan Wok (2835 Smith Ave # J -- it's inside the atrium) has AMAZING orange chicken. I'm sure they will add peanuts for you, too.

Can I get it without the peanuts? :-) EL

Multiple shill posts at 4:12-4:13 PM! (A Google search indicates that "smilinggreenmom" is flogging her pills all over the Internet, on sites that discuss ailments ranging from stomach aches all the way to autism.)

Oh dear, and to add insult to injury they can never post their spam just once because they don't know it takes so long for the blogware to react. EL

Elizabeth, I hope you're feeling well enough by now to drive to Weber's Cider Mill Farm in Parkville (yes, yet another shill) for some last-of-the-season corn and peaches. They don't have bi-color, but the white sweet corn is tender and delicious. The peaches I bought today are a tad hard, but they won't take long to ripen.

I feel well enough, but for me it's always the time pressure. EL

Spam at 10:07 pm.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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