I toasted up Trader Joe's whole grain bread, and spread on this gourmet blackberry jam I bought from Draeger's. When we start getting fresh fruit this summer, I plan on preserving it for the following winter. Trader Joe's didn't have any organic whole grain bread besides a quote "artisan" bread that had nuts, and dried fruit, etc. so I settled for conventional. I might add it was made with stone-ground wheat, which is ideally what to look for, because it means the nutrients were not removed.
Lunch was nachos again. Ha.
We're still in clearing-out-the-freezer mode (until Passover), so for dinner, we just heated up a frozen portobello mushroom ravioli from about a year ago. The pieces had molded together in the freezer, so it was more of a huge chunk of filled pasta than any distinguishable ravioli. Over it, I put heavily processed Prego marinara sauce, a product protected by the first amendment. I will make sure we don't buy it again.
In the Prego, was what Campbell or another processor has christened "vegetable oil (corn and/or cottonseed and/or sunflower)". Which seed oil was in my sauce though? "Da !@#$ am I eating?"
Since 1911, when Proctor & Gamble patented Crisco, a solid of oil from cottonseeds, researchers have figured out ways to make vegetable oils cheaper, less flavorful, and less nutrient rich. Campbell, the processor that made my Prego, like Kraft, Nestle, and other major processors, processes tons of seeds every day to get energy-rich products. Oils from the seeds are partially refined to get the carbohydrates, and Campbell finishes the job, refining the oil from the seed cotyledons until the flavor is gone. Then, they mix the oils from every type of seed they process, and call it "vegetable oil". When we finish off the rest of the processed marinara, I'm making my own.