Fabulous feasts

The other day I was doing some reading in a cookbook called Mexican Everyday (2005), written by Rick Bayless, a Chicago chef and author. I like what he says in his introduction. Here's a quote:

“The world's most time-honored cuisines illustrate that: (1) everyday eating is best kept to deliciously seasoned simple preparations of natural ingredients (mostly unrefined and balanced among a variety of fruits, vegetables, legumes, and meat) served in moderate portions, [...]

One of our recent “fabulous feasts” was savoy cabbage,
carrots, turnips, and potatoes...

and (2) fabulous feasts — once a week, or, for special occasions, more often — are an essential part of our healthy nourishment.”

...served with pork belly, saucisses de Strasbourg,
and saucisses de Montbéliard.

[...] “cuisines that have healthily nourished generation after generation have a pretty brilliant — but basic — way of putting essential foods together in the right proportions for everyday eating. Call it their foundation dishes. Yet those same cuisines also realize that feasting is essential for a culture's aesthetic development, encouraging cooks to reach for new culinary heights.”

We didn't eat it all at one sitting, of course.

As Bayless says, “A feast can make our spirits soar for days, while our bodies are regenerating themselves on everyday fare.”

Morning...

...and afternoon.
Those are wind speeds in kilometers per hour on the maps.

I think I need to come up with a feast for today's midday meal. Look at the weather report. It's already raining here. Does this qualify as a special occasion? Let's see... broccoli? rice? chicken wings? Got it.