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NAX: Holidays are a little much, and include a lot of munch - Odessa American: Ken Brodnax

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NAX: Holidays are a little much, and include a lot of munch

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Posted: Wednesday, December 1, 2010 12:00 am

Perhaps we’ve let this whole holiday food thing get a little out of hand. After all, we keep finding new ways to cook turkeys and hams and all those delicious side items that go along with the main courses.

And naturally, we have to try them out before the big day for feasting rolls around. So really, we’re just covering the same ground to the point that we think we’ve got everything perfected when it comes to making the Thanksgiving or Christmas meal just right.

Of course, that’s not necessarily true. Any experimentation with seasoning or time of cooking generally results in variations in taste. And if you’re not satisfied, that means you have to give it all another try.

What’s more, we have all these cooking shows on cable. Those expert chefs that host these shows always manage to create dishes that look a lot better than anything you can turn out — and no doubt taste more succulent as well. (Although we have to rely on the imagination because technology still doesn’t allow us to smell and taste their masterpieces.)

Worse yet, places like the Food Network spend weeks getting ready for events such as major holidays. So we’ve got about a hundred different kinds of dressing that we could make after about three weeks of shows air.

Luckily, some of the cooks trot out ingredients that aren’t standard fare in your supermarket. So you can eliminate some of the options. But danged if it doesn’t make you want to go right out and buy a rig where you can fry that whole turkey that has been treated with spices you didn’t even know existed.

Fortunately, holidays do finally roll around and all those great items just become a part of history — at least until next year.

Still, this time of year, relief is somewhat hard to come by. Even though Thanksgiving is past, the food celebrities have jumped right in the middle of Christmas preparation. Naturally, this is going to be a month filled with sweet possibilities, as in a whole lot of chocolate and lots of cakes and pies as well. And the chefs probably will recycle some of that ham, turkey and chicken action from the past month.

What’s more, this is one way how we Americans have come to deal with weight problems. We tend to gobble just about anything that catches our eye, but even more so if it’s been given the televised seal of approval.

At least we can count on the featured shows having a good deal of vegetables and fruits to go along with all the fattening stuff. So it’s up to us to have the will power to try out the salads and veggies when we know that the racks of ribs and big hunks of roasts are going to make our winter recuperation somewhat weighty in nature.

But even if we somehow manage to avoid the temptation that cable television offers, we still face office parties, big spreads at friends’ gatherings and even snacking in stores where vendors want you to try merchandise that is just waiting for you to haul it home and throw it in the oven.

In other words, the tummy always appears ripe for a little chummy action. And we can’t seem to get away from all those fat-producing urges. Is it worth the weight?

Odessa, TX

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