Broiled polenta, peanut butter bacon bars and prison restaurant

Broiled polenta with chickpeas in red curry sauce

Today's Food Diary

Breakfast: Missed

Lunch: Broiled polenta with chickpeas in red curry sauce

Dinner: Pickled mustard carrots, flaxseed chili sourdough bread

Baking/sweets: flaxseed chili sourdough bread

I broiled the polenta to get a nice char and hopefully improved taste. The char certainly improved the visual appeal but unfortunately had little or no impact on taste. I now wonder whether this was worth the effort. It probably would have been if I was to serve this dish in a restaurant. Lesson learnt!

On the other hand the flaxseed chili sourdough was great. While the heat from the chili was very mild the chili did impart an interesting flavor which I cannot describe in words. Unlike broiling the polenta which seemed wasted effort the addition of chili helped the bread look and taste good. I certainly will be making this again.

Today's Favourite Photo

Source: All Day I Dream About Food

Peanut Butter and Bacon Bars

Today’s Favourite Blog

Source: BBC

In 2009 Al Crisci, a British chef, opened a new gourmet restaurant called The Clink in the middle a Category B prison. His goal was to rehabilitate prisoners by teaching them to cook, to wait tables and behave in the correct way. The Clink has managed to serve better quality food without blowing the budget. I found one sentence in the article particularly interesting “It’s been proven that a healthy diet improves behaviour.” I know healthy diet makes us healthy, obviously, but I didn’t realize that it influences behavior. I think that gives us an even greater incentive to eat healthy. If you are interested in reading more, there is an Institute for Food, Brain and Behaviour.