Today, there are many delicious foods easily available. I sometime wonder how life was in the ancient past when they did not have ease of access to food as we do today.
However, though I can find food of all kinds in our stores there are foods that stand out as my favorite.
I easily walk past the pizzas, the fluffy pasties, pies, and cream cakes. But when I sit in the restaurant and see the words oxtail stew, with creamed spinach and potatoes I positively drool.
The Waitron places the crispy warm bread rolls beside me on a white plate. In front of me were yellow balls of butter. Next, she placed in front of me a bowl of creamed spinach, dark green finely cut with the white cream and steam coming from it advertising it was freshly cooked. I inhaled the warm aroma unique to spinach. Beside it was a bowl with smooth white mashed potato. Rich creamy smooth and firm from the butter and milk that had been beaten into it to add to its flavor and smooth texture.
Then came the bowl full of oxtail stew. Its rich dark brown color was set off by the white bowl it was in. The gravy was thick and rich. I could smell the aroma of beef, garlic, and herbs and spices drifting up from it into my nose. My mouth watered in anticipation.
Now I took the silver spoon and dipped it into the bowl of potato. It smoothly penetrated the firm fluffy white mound. I lifted the spoon and turned it over on my plate depositing a mound of potato. I repeated this 3 times. Then using another spoon I scooped up spinach dripping white sauce and put it on the plate beside the potato. The dark green Spinach was hot, the white Sauce melted and it contrasted with the creamy potato. Now after a second helping of spinach I took another larger spoon. I dipped it into the rich brown stew and stirred it. Then I scooped up a chunky slice of oxtail. Several other pieces followed that one onto my plate, the rich brown meat, contrasting with the dark green spinach and creamy white potato. The succulent meat gleaming with a coating of rich gravy and the aroma of gravy, garlic spinach and potato blending in the steam rising from my plate. I scooped up gravy from the bowl and trickled it over the white potato catching the scent of red wine. I broke the roll and spread butter on it and I was ready to eat.
Now the decision where to start, so I bit into the fresh crisp roll and tasted its warm soft texture and the melting butter. By then I had decided to sample the potato with gravy and the spinach. The potato was smooth, with a taste of butter over powered with the tangy gravy, its garlic and hint of good red wine in it. The spinach was a good foil. Smooth with its vegetable texture and plain white sauce it softened the taste of the gravy. Then I used my fork and removed the succulent meat from the bone. Its soft texture, fatty feeling in the mouth, the spice wine and garlic in the gravy made it perfect. So I sat contented at my table eating as much as I could, and more than I should of my favorite food.
Tips on writing a descriptive essay about your favorite food:
- This essay form is personal. It describes your personal experience and view on your favorite food.
- The goal is to create a vivid picture in the reader’s imagination.
- Brainstorm by using your power of observation and make notes.
- Carefully choose descriptive words that bring out a vivid picture of what you describe – in this case – your favorite food.
- Ensure you apply all your senses. The reader must be brought into the picture in his imagination. If you use words such as hot, cold, warm, dark, light, sunshine, fragrant, and the like.
- Describe, where you can, your emotions and feelings. Most of the readers will identify and connect with emotion.
- Do not lose your focus and make sure you organize your paper correctly.
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Tags: descriptive essays, essay on food
Deciding to forgo a food you’ve long savored presents practical and emotional challenges — even when you know it’s for the best. Here’s how to make it easier.
Expert Source: Mary Purdy, MS, RD, a Seattle-based dietitian and nutritional counselor, and a clinical supervisor at the Bastyr Center for Natural Health. She blogs at NourishingBalance.com and is a frequent guest on Seattle’s public radio station, KUOW.
You adore cheese — until you discover you’re lactose intolerant. A toasted bagel is your favorite morning ritual — until you learn gluten is the source of your headaches, rashes, and joint pain. You love sugary treats — right up to the moment you’re diagnosed with type 2 diabetes.
Even when they make you feel rotten, comfort foods are tough to give up. What will life be like after they’re gone? Will your new dietary restrictions drive your friends crazy? And what will you think of yourself if you fall off the wagon?
The experience can be a bit of an emotional roller coaster, says registered dietitian Mary Purdy, MS, RD.
The key to parting amicably with a favorite food is minimizing your sense of deprivation. To this end, Purdy suggests that we strive to open ourselves up to new food horizons as we release and replace our old favorites.
Barriers to Overcome
- Emotional attachments. “Our connections with favorite foods go deep,” says Purdy. “You may have been comforted or rewarded with certain foods by your parents.” Or you may have “treated” yourself with them for decades.
- The stress-relief effect. The moment you bite into less-than-healthy comfort foods, says Purdy, you may sense your mood improving. The good feeling rarely lasts long, though. “Biochemically, the body gravitates toward what makes it feel good in the moment, even if it’s not really serving us in the long term.”
- Habit. Even when a given food has a negative effect — perhaps making you feel tired, anxious, sick to your stomach, or headachy — you may have become so used to the feeling that it seems normal. “If you’ve been eating it daily, and maybe multiple times daily, you are habituated to how that food makes you feel,” Purdy points out. “Completely avoiding it may make you feel unsettled until you start to feel strong positive benefits.”
- “Poor me” syndrome. You may worry that if you go without your favorite food, you’ll be sentenced to bland, boring substitutes that are flat-out depressing to eat.
- Fear of not fitting in. If your friends go for foods you’ve decided to give up, you may feel self-conscious. “You may not want to be seen as that ‘high-maintenance’ person who’s difficult in restaurants, always checking ingredients and placing special orders,” Purdy says.
Strategies for Success
- Give up problem foods in stages. Unless you have a compelling need or desire to go cold turkey, says Purdy, you may be better off taking a phased approach. “If you’re eating dairy three times a day, try eating it just twice a day for a week, then once a day for another week, then every other day, and so on, until it’s gone.”
- Think of it as temporary. It may help to consider your abstinence as having a time limit, after which you might reintroduce the food into your diet on a limited basis to see how your body does. “When you do this, you may find that you really don’t like dairy, bread, or sugar that much anyway,” says Purdy.
- Enjoy the experiment. “I like to suggest clients put on their imaginary lab coat when they give up a food,” Purdy says. “It’s actually a fantastic chance to gather data and get in touch with how your body interacts with food.”
- Understand what you like about a food, then find it elsewhere. If you warmly associate chocolate cake with family, try making the pot roast you also loved as a kid. See if the candylike sweetness of clementines makes you feel better than candy does.
- Avoid lame substitutes. Purdy emphasizes that processed substitutes — like gummy imitation cheese or poor-quality gluten-free bread — are likely to offer little comfort. “The best way to avoid feeling deprived when you are giving up one food is to eat other things that you find delicious,” she says.
- Expand your palate. Start experimenting with new, high-quality whole foods. Try avocado on a sandwich instead of dairy-free cream cheese, or have your eggs with a sweet potato instead of a gluten-free bagel. “It’s about getting creative so you get excited about the new food territory you’re going into,” she says.
- Be patient. Purdy estimates that if you avoid bland substitutes and expand your palate, it will take two to four weeks for the changes in your diet to become established. Within a couple of months, you may be well past any cravings for the problem food.
- Use a tongue scraper. “This may seem trivial, but I’ve seen it work,” Purdy says. “Scrape your tongue regularly to get rid of lingering tastes. This will help make everything you eat, including your new foods, taste more vivid.”
- Handle social situations lightly. “If you’re feeling social pressure to eat the thing you’re giving up, don’t make a big deal out of your decision,” Purdy advises. “You can just say something like, ‘You know, I feel a lot better when I don’t eat sugary stuff, so I’m cutting those foods out for a while to see how it goes without them.’”
- Get professional support. A dietitian or nutritionist can help you understand your physical and emotional relationships to food, and he or she can be an ongoing source of support, suggesting foods you haven’t tried and helping you assess the results. “And your nutritionist can cheer you on,” Purdy says, “recognizing your successes and making you feel like you have a knowledgeable person in your corner.” A little cheering always helps.
Jon Spayde Jon Spayde is an Experience Life contributing editor.