Making Dinner

A few nights ago, I got tasked with preparing dinner. Thankfully, it wasn’t going to be too difficult, just some things we’d gotten at the store, but it ended up reminding me as I got everything ready to begin, of a line from Eating for Life, where it’s talking about what could be called a ‘golden rule’ or the moral of the chapter it acts as the conclusion for. “What it really all boils down to is this: When you eat the right foods, in the right amounts, in the right combos, at the right times, you simply cannot go wrong” (Phillips 44). I tried to keep this in mind as I worked, but I already had a relatively strict outline for what I’d be doing. I figured it’d work out, though. 

As I continued and finished, I began dishing plates to take to my parents, and another part of the book occurred to me. “You see, with vegetables…you have a lot of leeway – you don’t have to limit yourself to a certain amount, and you certainly don’t have to force-feed yourself a certain serving size” (Phillips 39). I tried to take this advice as I portioned out the food, taking into consideration the overall part of the book the thought came from. It talked about how to determine correct portions. Not wanting to make everyone else wait too long, however, I skipped the precise calculations, or even the remotely precise ones, and approximated, taking the advice of the book in a quite general sense, yet hopefully not too general.

It seemed to end well, my parents liked it, and I thought it turned out alright, and my approximate system of distribution seemed to work rather well, which made me happy. Do you ever find yourself taking shortcuts that end up being more beneficial than precise measurement/calculations?

Citation: 

Phillips, Bill. Eating for Life. Golden, CO: High Point Media, 2003. Print.