I've been so busy this past week and a half. I look at my blog and think--I need to write a post, and then I don't have time. Today I do.
Paul got a job. YAY!! We don't have to move. I may be able to resurrect my cooking project--or come up with a better one. It's not as much money, though, so I may not have much budget to play with.
I'm 2 pounds from reaching the first weight goal I set. I don't expect to reach it this week, though. I'm at a point where the weight loss is slower, which is fine with me.
Today I'm going to test another recipe. This one is for a bread pudding with a bourbon sauce. I'm going to have to find someone to give some of it to because it makes way too much for Paul and I to eat by ourselves.
I'm considering signing up for NaNo again. I sign up, get started, and then life gets busy and I don't finish. But I miss writing, which is why I keep signing up for NaNo--to give me a goal and a reason to write. If I do, I won't start any specific cooking projects, or other new projects, until January. The holiday season is way too swamped for a choir singer and I won't have time for new projects.
I guess my blog is back to being a mishucalanza, what with writing about weight loss, cooking, and writing.
Wednesday, October 21, 2009
More Lessons from the Weight Loss Front
I started this post on Oct. 11 and finally got it edited today.
So, my week of eating almost exclusively Filling Foods is over and I've been doing points again. That's been going well. However, the contrast pointed up a lesson learned.
I was reading that people tend to eat the same volume of food regardless of their calorie level. So, as an example made up by me, if you normally eat 10 cups of food every day and try to lose weight by cutting back to 7 cups, you might lose weight, but you will feel hungry. However, if you substitute 10 cups of food that totals fewer calories than the 10 cups you normally eat, you will lose weight and you won't be hungry. That's the problem with just eating less of what you usually eat. You miss the volume and feel hungry and deprived. But if you eat high-volume, lower calorie foods, like those on the Filling Foods list, you'll lose weight without feeling hungry.
The problem with that is that food habits are among the most difficult habits to change. Mine have changed drastically over the years, but change has come very slowly. I didn't think I really got the baby step concept because I was always falling short of my goals. But I see that over time, I've made changes that are baby steps and those baby steps have helped make following the program easier.
I eat produce at both lunch and dinner. When I don't, I tend to feel less satisfied and overeat. I love veggie soups and salads. I prefer to eat both, but one or the other works.
I've discovered that if I have fresh fruit at every meal, I don't crave desserts as much. That makes it easier to be super picky about what desserts I eat and in what quantity. My current favorite is one Godiva chocolate gem. They come in truffles or caramel and they're one point. Although they're small enough to eat in one bite, I take several small ones and really taste what I'm eating. And it's enough.
I choose whole grains whenever I can. When I bake, I use whole grain flours as much as I can. Not all recipes will work with only whole grain flours, but I've discovered that I can substitute up to half of the flour with whole grains in most recipes. I experiment with various amounts until I find the maximum I can use without losing the flavor and texture.
I eat vegetarian more often. I eat less red meat than I used to. I eat a lot more beans and oatmeal. The next thing I'm adding is cooked polenta and cooked rice to the precooked foods in my freezer. I also plan to make yogurt cheese mixed with roasted garlic and herbs or salsa or whatever I feel like putting in it to use as a dip for raw vegetables. Yogurt and yogurt cheese can also be used to stretch the mayonnaise in a creamy salad dressing.
I've read books where the author talks about changing their diet to eliminate processed and junk foods. They often claim that just changing to more healthy food like that will cause you to lose weight. But it doesn't, not all by itself. I tried that idea and it didn't work for me. You still have to watch portion sizes and choose the higher-calorie foods less often and in smaller portions. The Weight Watcher point system helps me with that aspect of my weight loss efforts.
So, my week of eating almost exclusively Filling Foods is over and I've been doing points again. That's been going well. However, the contrast pointed up a lesson learned.
I was reading that people tend to eat the same volume of food regardless of their calorie level. So, as an example made up by me, if you normally eat 10 cups of food every day and try to lose weight by cutting back to 7 cups, you might lose weight, but you will feel hungry. However, if you substitute 10 cups of food that totals fewer calories than the 10 cups you normally eat, you will lose weight and you won't be hungry. That's the problem with just eating less of what you usually eat. You miss the volume and feel hungry and deprived. But if you eat high-volume, lower calorie foods, like those on the Filling Foods list, you'll lose weight without feeling hungry.
The problem with that is that food habits are among the most difficult habits to change. Mine have changed drastically over the years, but change has come very slowly. I didn't think I really got the baby step concept because I was always falling short of my goals. But I see that over time, I've made changes that are baby steps and those baby steps have helped make following the program easier.
I eat produce at both lunch and dinner. When I don't, I tend to feel less satisfied and overeat. I love veggie soups and salads. I prefer to eat both, but one or the other works.
I've discovered that if I have fresh fruit at every meal, I don't crave desserts as much. That makes it easier to be super picky about what desserts I eat and in what quantity. My current favorite is one Godiva chocolate gem. They come in truffles or caramel and they're one point. Although they're small enough to eat in one bite, I take several small ones and really taste what I'm eating. And it's enough.
I choose whole grains whenever I can. When I bake, I use whole grain flours as much as I can. Not all recipes will work with only whole grain flours, but I've discovered that I can substitute up to half of the flour with whole grains in most recipes. I experiment with various amounts until I find the maximum I can use without losing the flavor and texture.
I eat vegetarian more often. I eat less red meat than I used to. I eat a lot more beans and oatmeal. The next thing I'm adding is cooked polenta and cooked rice to the precooked foods in my freezer. I also plan to make yogurt cheese mixed with roasted garlic and herbs or salsa or whatever I feel like putting in it to use as a dip for raw vegetables. Yogurt and yogurt cheese can also be used to stretch the mayonnaise in a creamy salad dressing.
I've read books where the author talks about changing their diet to eliminate processed and junk foods. They often claim that just changing to more healthy food like that will cause you to lose weight. But it doesn't, not all by itself. I tried that idea and it didn't work for me. You still have to watch portion sizes and choose the higher-calorie foods less often and in smaller portions. The Weight Watcher point system helps me with that aspect of my weight loss efforts.
Friday, October 09, 2009
Lost .5 This Week
I lost another half pound this week. I went back to counting points, but I've eaten mostly from the filling foods list. What's made the difference today is that satiety factor. I've used 1 point, that I didn't use last week, for a 1/2 tablespoon of maple syrup in my oatmeal and 1 tablespoon of shredded cheese on my huevos rancheros. Those flavors make a huge difference in how the food feels, whether it's satisfying or not. So, I think this is a good plan.
I don't want this blog to become a weight loss blog, even though that's been my focus for the past couple of weeks. I have a new recipe to test. This one is for a traditional bread pudding--and it's NOT diet friendly. However, I'll make it, taste and analyze it. Do the survey. And give the rest away. Or freeze it in small portions to have as a treat, now and then. I need to figure out the points before I do that, so I can decide what's a good serving size and freeze it in that size portion.
I think my next thing will be to go for a walk. I need to get out of here for a while and I have an errand that I can do. It's a beautiful day out there, too. A perfect fall day to be outside--not too hot and sunny.
I don't want this blog to become a weight loss blog, even though that's been my focus for the past couple of weeks. I have a new recipe to test. This one is for a traditional bread pudding--and it's NOT diet friendly. However, I'll make it, taste and analyze it. Do the survey. And give the rest away. Or freeze it in small portions to have as a treat, now and then. I need to figure out the points before I do that, so I can decide what's a good serving size and freeze it in that size portion.
I think my next thing will be to go for a walk. I need to get out of here for a while and I have an errand that I can do. It's a beautiful day out there, too. A perfect fall day to be outside--not too hot and sunny.
Thursday, October 08, 2009
Almost the End of Week 1
I had a couple more thoughts about the Filling Foods thing today. I didn't have many points left. I only had a couple of activity points, so I was really working hard to figure out what to eat that wouldn't require that I count points. And, I made extra sure to get in some activity.
It wasn't really difficult to find no point foods. I did eat one corn tortilla, but I had activity points to cover it. The big thing was that it took quite a while to put it together. I'd drained some yogurt. I mixed that with garlic I'd roasted and fresh basil and a little salt and pepper. I spread that on celery sticks. That's a keeper for a snack, whether I'm doing Filling Foods or not. I made what amounts to vegan huevos rancheros--black beans, eggs, no-fat salsa and the corn tortilla. It all was very filling. I couldn't finish it. But I was hungry a couple of hours later, so I ate the rest then.
So now I have to figure out what to do about dinner. I think I can easily fit it into the remaining activity points. So, this was a good program for me. I may keep it as a backup or as a way to break a plateau. We'll see how weighing tomorrow goes.
It wasn't really difficult to find no point foods. I did eat one corn tortilla, but I had activity points to cover it. The big thing was that it took quite a while to put it together. I'd drained some yogurt. I mixed that with garlic I'd roasted and fresh basil and a little salt and pepper. I spread that on celery sticks. That's a keeper for a snack, whether I'm doing Filling Foods or not. I made what amounts to vegan huevos rancheros--black beans, eggs, no-fat salsa and the corn tortilla. It all was very filling. I couldn't finish it. But I was hungry a couple of hours later, so I ate the rest then.
So now I have to figure out what to do about dinner. I think I can easily fit it into the remaining activity points. So, this was a good program for me. I may keep it as a backup or as a way to break a plateau. We'll see how weighing tomorrow goes.
Wednesday, October 07, 2009
Thoughts About Week 1--So Far
Tomorrow is the last day of my first week following the Simply Filling Foods plan. It's been an interesting week. I won't know if I lost weight until Friday, but there are other things to write about besides the number on the scale.
When WW says the food is filling, they're not kidding. I did an experiment and calculated what the points would have been had I been tracking. If you don't count the Weekly Points, I've averaged 15 points per day for 5 days. When you include the Weekly Points, I've averaged 22 points per day for 5 days. Since my point level is 26, not counting weekly or activity points, if I were tracking points, I'd be under daily points by an average of 4 per day for 5 days, and not using any weekly or activity points. So, hunger is not one of the problems I'm having with this plan.
However, satiety, feeling satisfied, as opposed to simply not being hungry, is a problem for me with this plan. I really like the food on the list. I can see basing my food plan around them. But this week as I worked out the plan, I discovered that it's super low fat unless you use points. That wasn't really a problem. I don't eat a lot of added fats.
It also ended up being super low carb for me. You can't eat bread without counting points, and I guess that's a huge problem for me, since I keep talking about it. Rice, whole wheat pasta, and potatoes are all once a day foods. I'm not clear whether you can eat them more often if you count the points for the other meals. That question isn't addressed in the printed materials or online. Other grains and starchy vegetables are filling foods and can be used to up the carb count. I don't feel well when I eat very low anything. I feel better if I balance the various food types, although I do go overboard with the vegetables sometimes. I love vegetables!!
The way to make that work would be to plan meals more fully than I do now. I often take a look in the pantry and see what there is. Bread, pasta, rice and potatoes are staples that can become the basis for a meal. Soup and sandwiches are a favorite. Stuffed baked potatoes are another. If I keep the filling foods around, I can still do those kind of meals. I just have to have some things cooked in advance or ready to go. That works fine with this plan, until you head to a restaurant--any restaurant.
One restaurant meal can easily add 10 or more points to the total, even when you choose filling foods like salads, with dressing on the side; grilled meats; steamed vegetables and brown rice. A lot of restaurants are putting their nutrition information in the menu, online, or in brochures on the tables. I use them, whenever possible, to help make the best choices or, if I'm splurging, to figure out as accurately as I can, what the point count is. One restaurant meal can eat up enough of your weekly points that the built-in restrictions of this plan can make me feel like this is a diet, not a lifestyle.
I think that after this week, I'm probably going to go back to the regular point plan. But, I'm going to use what worked for me. I want to base my food plan around the filling food list, but count the points so I can include the variety of foods I'm used to eating, especially my homemade whole grain breads.
At the beginning of the week, I feared I'd overeat, since I could eat as much of the filling foods as I wanted. I started using the hunger scale and discovered that 1/2-1 portion of anything is plenty. I'm going to continue using the hunger scale. I think that, more than changing the food plan, is what made a difference this week. I'm going to continue to stop eating, as I did with the filling foods, when I'm full--even if I don't hit all the points for the day, with the caveat that if for some weird reason I'm below the minimum anyone should eat, I'll eat more. I don't think that's going to happen. If that were a likely possibility, I wouldn't need to lose nearly a hundred pounds.
I'm also not worried about nutrition, since I love the healthy food we're supposed to eat. My weight problem is mainly due to not knowing when I've had enough of those healthy foods. That's where the hunger scale comes it. If I know I'm going to be recording it, I pay more attention to when I'm hungry and when I'm full. I think that's a better way for me to use the program effectively.
When WW says the food is filling, they're not kidding. I did an experiment and calculated what the points would have been had I been tracking. If you don't count the Weekly Points, I've averaged 15 points per day for 5 days. When you include the Weekly Points, I've averaged 22 points per day for 5 days. Since my point level is 26, not counting weekly or activity points, if I were tracking points, I'd be under daily points by an average of 4 per day for 5 days, and not using any weekly or activity points. So, hunger is not one of the problems I'm having with this plan.
However, satiety, feeling satisfied, as opposed to simply not being hungry, is a problem for me with this plan. I really like the food on the list. I can see basing my food plan around them. But this week as I worked out the plan, I discovered that it's super low fat unless you use points. That wasn't really a problem. I don't eat a lot of added fats.
It also ended up being super low carb for me. You can't eat bread without counting points, and I guess that's a huge problem for me, since I keep talking about it. Rice, whole wheat pasta, and potatoes are all once a day foods. I'm not clear whether you can eat them more often if you count the points for the other meals. That question isn't addressed in the printed materials or online. Other grains and starchy vegetables are filling foods and can be used to up the carb count. I don't feel well when I eat very low anything. I feel better if I balance the various food types, although I do go overboard with the vegetables sometimes. I love vegetables!!
The way to make that work would be to plan meals more fully than I do now. I often take a look in the pantry and see what there is. Bread, pasta, rice and potatoes are staples that can become the basis for a meal. Soup and sandwiches are a favorite. Stuffed baked potatoes are another. If I keep the filling foods around, I can still do those kind of meals. I just have to have some things cooked in advance or ready to go. That works fine with this plan, until you head to a restaurant--any restaurant.
One restaurant meal can easily add 10 or more points to the total, even when you choose filling foods like salads, with dressing on the side; grilled meats; steamed vegetables and brown rice. A lot of restaurants are putting their nutrition information in the menu, online, or in brochures on the tables. I use them, whenever possible, to help make the best choices or, if I'm splurging, to figure out as accurately as I can, what the point count is. One restaurant meal can eat up enough of your weekly points that the built-in restrictions of this plan can make me feel like this is a diet, not a lifestyle.
I think that after this week, I'm probably going to go back to the regular point plan. But, I'm going to use what worked for me. I want to base my food plan around the filling food list, but count the points so I can include the variety of foods I'm used to eating, especially my homemade whole grain breads.
At the beginning of the week, I feared I'd overeat, since I could eat as much of the filling foods as I wanted. I started using the hunger scale and discovered that 1/2-1 portion of anything is plenty. I'm going to continue using the hunger scale. I think that, more than changing the food plan, is what made a difference this week. I'm going to continue to stop eating, as I did with the filling foods, when I'm full--even if I don't hit all the points for the day, with the caveat that if for some weird reason I'm below the minimum anyone should eat, I'll eat more. I don't think that's going to happen. If that were a likely possibility, I wouldn't need to lose nearly a hundred pounds.
I'm also not worried about nutrition, since I love the healthy food we're supposed to eat. My weight problem is mainly due to not knowing when I've had enough of those healthy foods. That's where the hunger scale comes it. If I know I'm going to be recording it, I pay more attention to when I'm hungry and when I'm full. I think that's a better way for me to use the program effectively.
Monday, September 28, 2009
Simply Filling Foods
Weight Watchers has a food plan where you don't have to count points for everything you eat. You eat from the Filling Foods list, follow a few rules, and only count points if you eat foods that aren't on the list. Sounds easy, but the key to having that plan work is to stop eating when you've had enough. Well, knowing how much is "enough" is my biggest problem. However, I'm planning to try it, anyway.
My reasoning is that following that plan will force me to be more aware of how hungry I am and when I'm done eating. I can't just rely on the point count to tell me when to stop eating. And I won't end up eating more than I want "because I have to eat all of my points". Plus, I'd rather not have to calculate the points for everything I eat.
It seems restrictive because of the rules. I don't like food restrictions, except that when I look at what I eat, most of what I eat is from the Filling Foods list. I'm already choosing to eat mostly from that list because it's mostly whole foods. There are some foods that I'll have to count points for, mainly bread and full-fat dairy. I really don't like nonfat dairy products. They're not very satisfying.
One thing that could be a problem is the way they handle starchy foods. No breads, not even whole grain breads, are considered to be a Filling Food. Baking bread is my specialty. So, I'll do what I do now and use my weekly point allowance to cover my homemade bread. Most days I only eat one slice with breakfast, anyway. Whole wheat pasta or potatoes or brown rice can only be eaten once a day, although you can have other types of grains, like polenta or quinoa, at other meals. It makes it kind of hard when you eat out or at pot lucks and so on, since so many pot luck main dishes are based around pasta or potatoes. I'll have to plan in advance for those times.
It will be really interesting creating recipes using this food plan. I can see that there will be some challenges, but I also see that it will be easier in some ways. A lot of my favorite recipes will fit right in. Others will need a bit of tweaking, but it will be fun to figure out how to make them work.
Tomorrow I'm cooking some meals for a friend who's pregnant. She can't stand the smells of cooking, but when it's prepared for her, she can eat a lot more types of foods without getting nauseous. So we worked out some things and she or her husband will be picking them up tomorrow evening. And I have to bake bread. My sourdough starter needs refreshing and we're almost out of the bread I baked a couple of weeks ago.
My reasoning is that following that plan will force me to be more aware of how hungry I am and when I'm done eating. I can't just rely on the point count to tell me when to stop eating. And I won't end up eating more than I want "because I have to eat all of my points". Plus, I'd rather not have to calculate the points for everything I eat.
It seems restrictive because of the rules. I don't like food restrictions, except that when I look at what I eat, most of what I eat is from the Filling Foods list. I'm already choosing to eat mostly from that list because it's mostly whole foods. There are some foods that I'll have to count points for, mainly bread and full-fat dairy. I really don't like nonfat dairy products. They're not very satisfying.
One thing that could be a problem is the way they handle starchy foods. No breads, not even whole grain breads, are considered to be a Filling Food. Baking bread is my specialty. So, I'll do what I do now and use my weekly point allowance to cover my homemade bread. Most days I only eat one slice with breakfast, anyway. Whole wheat pasta or potatoes or brown rice can only be eaten once a day, although you can have other types of grains, like polenta or quinoa, at other meals. It makes it kind of hard when you eat out or at pot lucks and so on, since so many pot luck main dishes are based around pasta or potatoes. I'll have to plan in advance for those times.
It will be really interesting creating recipes using this food plan. I can see that there will be some challenges, but I also see that it will be easier in some ways. A lot of my favorite recipes will fit right in. Others will need a bit of tweaking, but it will be fun to figure out how to make them work.
Tomorrow I'm cooking some meals for a friend who's pregnant. She can't stand the smells of cooking, but when it's prepared for her, she can eat a lot more types of foods without getting nauseous. So we worked out some things and she or her husband will be picking them up tomorrow evening. And I have to bake bread. My sourdough starter needs refreshing and we're almost out of the bread I baked a couple of weeks ago.
Sunday, September 20, 2009
20# Gone
My total weight loss is 20# since last June. That's an average of about 5 pounds per month. That's a nice, steady pace.
I think quick weight loss is an awful goal for many reasons. If you're losing weight to improve your overall health, then trying to lose weight in a unhealthy way seems counterproductive. Then there's all the research that says if you lose it too fast, first it's excess water. Then instead of burning fat, you lose your own muscle tissue. That's also counterproductive to good health.
But that's not why I prefer to lose slowly. I prefer to lose slowly because it gives me time to build (or rebuild) habits that will help me keep it off. Some of what I do is based on things that worked in the past. But a lot of what I'm doing now is in response to living in a culture that promotes weight gain.
It's easier to lose weight if you stay home and make your own food. But that's not a realistic lifestyle for the average person. Although we're not eating out these days, I discovered a couple of new strategies for dealing with restaurant food before Paul was laid off. The problems with restaurant food are mainly the amount of fat they use and the enormous portions they serve. I deal with the fat by eating small amounts of the higher calorie items and getting all dressings, sauces, etc. on the side. Then I get to pick how much of them I eat.
I deal with the portion sizes by getting a separate, small plate. Then I take about a third of what's on the serving-size plate they've given me. I eat that. Usually, it's plenty of food, especially if I've eaten a salad or soup to start with. The rest goes home and I get two or three more meals from it. The other strategy for dealing with portion sizes is to share. Even with sharing, we usually have food to take home.
Another strategy is to use my overall food philosophy--go for the veggies. I always order a salad or vegetable soup. It fills me up and makes it easier to eat smaller portions of the main course. Sometimes I substitute veggies for French fries, depending on what's available. There's no point if the vegetable dishes are all drenched in a butter sauce.
The traditional advice is to order plain steamed vegetables. But they usually aren't cooked properly and are unappetizing. They make me feel like I'm "on a diet". That "on a diet" feeling is hard for me because it makes me feel like I'm being punished for having a body that tends toward fatness. That's a killer for me, psychologically. It makes me want to pig out on high-calorie foods. So, I lose weight better if I eat reasonable-sized portions of foods I like (which includes properly-cooked steamed vegetables).
I'm learning to eat differently if I want dessert, too. If I'm just wanting a taste, a bite or two, I don't worry about it. But if I want a reasonable serving, I don't order a high-calorie main course. I'll have soup and salad and eat lightly the rest of the day (or the next day, if the meal out wasn't planned in advance.)
What's interesting about all of the above is that so much of it is traditional advice I never could figure out how to follow before. I don't want to eat so differently from the people around me that I'm advertising, "I'm trying to lose weight". It's that "punishment feeling" again. I much prefer that it appear that I'm eating the same as everyone else and I stopped eating because I got full.
That's probably why the current Weight Watcher program works so well for me, as well as so many other people. If you plan carefully and make good choices, you can eat like everyone else, just not as much food as the big people. I'm an average height woman with a medium build. I don't need as much food as a woman who's 6' tall and big boned. The problem is learning how much food is the amount my particular body needs. I'm working on it and feel like I finally have some good guidelines.
I think quick weight loss is an awful goal for many reasons. If you're losing weight to improve your overall health, then trying to lose weight in a unhealthy way seems counterproductive. Then there's all the research that says if you lose it too fast, first it's excess water. Then instead of burning fat, you lose your own muscle tissue. That's also counterproductive to good health.
But that's not why I prefer to lose slowly. I prefer to lose slowly because it gives me time to build (or rebuild) habits that will help me keep it off. Some of what I do is based on things that worked in the past. But a lot of what I'm doing now is in response to living in a culture that promotes weight gain.
It's easier to lose weight if you stay home and make your own food. But that's not a realistic lifestyle for the average person. Although we're not eating out these days, I discovered a couple of new strategies for dealing with restaurant food before Paul was laid off. The problems with restaurant food are mainly the amount of fat they use and the enormous portions they serve. I deal with the fat by eating small amounts of the higher calorie items and getting all dressings, sauces, etc. on the side. Then I get to pick how much of them I eat.
I deal with the portion sizes by getting a separate, small plate. Then I take about a third of what's on the serving-size plate they've given me. I eat that. Usually, it's plenty of food, especially if I've eaten a salad or soup to start with. The rest goes home and I get two or three more meals from it. The other strategy for dealing with portion sizes is to share. Even with sharing, we usually have food to take home.
Another strategy is to use my overall food philosophy--go for the veggies. I always order a salad or vegetable soup. It fills me up and makes it easier to eat smaller portions of the main course. Sometimes I substitute veggies for French fries, depending on what's available. There's no point if the vegetable dishes are all drenched in a butter sauce.
The traditional advice is to order plain steamed vegetables. But they usually aren't cooked properly and are unappetizing. They make me feel like I'm "on a diet". That "on a diet" feeling is hard for me because it makes me feel like I'm being punished for having a body that tends toward fatness. That's a killer for me, psychologically. It makes me want to pig out on high-calorie foods. So, I lose weight better if I eat reasonable-sized portions of foods I like (which includes properly-cooked steamed vegetables).
I'm learning to eat differently if I want dessert, too. If I'm just wanting a taste, a bite or two, I don't worry about it. But if I want a reasonable serving, I don't order a high-calorie main course. I'll have soup and salad and eat lightly the rest of the day (or the next day, if the meal out wasn't planned in advance.)
What's interesting about all of the above is that so much of it is traditional advice I never could figure out how to follow before. I don't want to eat so differently from the people around me that I'm advertising, "I'm trying to lose weight". It's that "punishment feeling" again. I much prefer that it appear that I'm eating the same as everyone else and I stopped eating because I got full.
That's probably why the current Weight Watcher program works so well for me, as well as so many other people. If you plan carefully and make good choices, you can eat like everyone else, just not as much food as the big people. I'm an average height woman with a medium build. I don't need as much food as a woman who's 6' tall and big boned. The problem is learning how much food is the amount my particular body needs. I'm working on it and feel like I finally have some good guidelines.
Friday, September 11, 2009
So Much for the Cooking Project
Well, it looks like I'm going to have to give up on doing anything like my Cute Cooking or Cooking in Miniature idea for now. Or any other project that's just playing because I can't afford to experiment. My cooking project will have to be eating fresh food on a super tight budget.
So, today's cooking will be to do something with the food I bought before I fell this past week and bruised my ribs. One of the biggest issues with cooking for two people is that there is a lot of food that doesn't come in packages sized for two people. The cheapest stuff is usually sized in huge quantities, which was great when I had growing boys living with me. Planning carefully helps because I can make multiple recipes that use the same ingredients.
That dilemma kind of inspired my cute cooking idea. The biggest problem I have is lack of freezer space. If I can buy ingredients for two servings and cook that much, I don't have leftovers to take up space in my freezer. I can then cook and freeze things like rice and beans blanch produce that comes in bunches and oatmeal and bread and stock--ingredients or meals that can be thawed and used when I have less time to cook a whole meal from scratch. That was the theory, anyway.
Experimenting with recipes and food will have to be put off for a time when I have the budget. It's disappointing because I was getting excited about having some fun in my kitchen. I'd been putting a lot of things off that I wanted to try because I wasn't sure about Paul's employment situation. Then he got his benefits and everything was set up for the long haul and I was thinking about doing fun stuff. But with yet another layoff, that's not happening. Time to move back into super frugal budget mode. We're being way more frugal at this point because whether he gets unemployment is really iffy and we may need to have as much as possible to move somewhere else. Who knows where? Our options are pretty limited at this point, but we're always open to workable ideas.
So, today's cooking will be to do something with the food I bought before I fell this past week and bruised my ribs. One of the biggest issues with cooking for two people is that there is a lot of food that doesn't come in packages sized for two people. The cheapest stuff is usually sized in huge quantities, which was great when I had growing boys living with me. Planning carefully helps because I can make multiple recipes that use the same ingredients.
That dilemma kind of inspired my cute cooking idea. The biggest problem I have is lack of freezer space. If I can buy ingredients for two servings and cook that much, I don't have leftovers to take up space in my freezer. I can then cook and freeze things like rice and beans blanch produce that comes in bunches and oatmeal and bread and stock--ingredients or meals that can be thawed and used when I have less time to cook a whole meal from scratch. That was the theory, anyway.
Experimenting with recipes and food will have to be put off for a time when I have the budget. It's disappointing because I was getting excited about having some fun in my kitchen. I'd been putting a lot of things off that I wanted to try because I wasn't sure about Paul's employment situation. Then he got his benefits and everything was set up for the long haul and I was thinking about doing fun stuff. But with yet another layoff, that's not happening. Time to move back into super frugal budget mode. We're being way more frugal at this point because whether he gets unemployment is really iffy and we may need to have as much as possible to move somewhere else. Who knows where? Our options are pretty limited at this point, but we're always open to workable ideas.
Saturday, September 05, 2009
Weight Loss Lessons
Background
I've lost about 20 pounds since I started taking the train to work. I first lost a few pounds from just walking to and from the train. When I exercise, even a moderate amount, my appetite goes down. This happened back a few years ago when Paul and I started walking the track near my mom's house. I lost between 20 and 30 pounds. Then I stayed the same until we moved. I had to stop walking because there was nowhere except sidewalk and I was getting muscle cramps on the fronts of my legs. I gained most of the weight back.
So, when I started losing again, I decided to do more than just adding exercise to my life. I rejoined Weight Watchers, using their online tools. I get my support from online groups and friends and family. I don't find the meetings help me, personally, very much. I tend to tune it all out because I've been there, done that.
Also, I get tired of people's games to make the scale as low as possible each week. People wear special clothes. Take off their shoes. Even make sure they use the toilet right before they weigh in. Some people don't eat before a meeting. It's crazy!! I don't want to get sucked into compulsive, crazy behavior. If that's what it takes, I'd rather stay fat.
Plus, I get frustrated with recipes and food advice because that's another kind of game. You win the game by getting the most food for the fewest points regardless of the nutritional value of your meal. The fact is that what people are really trying to do is to lose weight without making any real changes. The diet food industry is rife with fake foods that mimic the foods people don't want to give up in order to lose weight.
Weight Watchers sell food that's not as high in nutritional value as the fresh food they promote as being healthier. Yet, despite their healthy eating advice, they don't really want you to eat only fresh food because they make a lot of money from selling you their food products. The last time I attended meethings, part of the meeting time was spent promoting Weight Watchers products and I'd prefer to skip that. I ignore the ads when I'm online.
Lessons Learned So Far
The main thing I've learned is that a lot of the advice the professionals give you is true, but until you experience it for yourself, you don't really believe it. And I learned that a lot of research needs to be done into the effect of female hormones on weight.
Details
1. When I was growing up, my mom decided how much food went on the plate and we were expected to eat it all. If there were leftovers, but not enough to save or the leftovers would tempt her too much, she'd beg everyone else to eat them whether we were hungry or not. Consequently, I have no idea how to know when I'm full. I'm used to eating to overfull.
I decided to try an experiment and not put a bite in my mouth until I've swallowed the previous bite. I still forget. Old habits die hard. But I'm getting more consistent with this. The result: I feel full and more satisfied on less food because I'm eating more slowly. This is especially beneficial when eating higher-calorie foods because they require eating super small portions. A side benefit is that I'm more aware of the flavors in my food and that helps me become a better cook.
2. When I grew up and discovered that canned vegetables were not the only way to get vegetables, I discovered that I love vegetables. So, now I go for the fruits and veggies. I'm starting to base my meals more around the veggies and fruits, adding whole grains, protein, and some fat to them. I'm not a vegetarian, but when I make a meat-based main dish, I keep the portion small so I can have a lot of vegetable dishes, too. This strategy allows me to eat a reasonable volume of food and still lose weight. However, I'm discovering that the total volume of food I'm eating is a lot less. I get full faster when I eat this way, especially when I use whole grains.
3. Whole grains are amazing. When I put one serving of white rice or regular pasta or white bread on my plate and eat it, I feel neither full nor satisfied. I need two or three portions for that. But, when I put one serving of whole grain bread, whole grain rice, or whole wheat pasta on my plate, not only am I both full and satisfied, sometimes I can't finish it because it's too much food.
I think one of the main problems people have with whole grains is unfamiliarity with them combined with the poor quality of a lot of the whole grain products, particularly breads, in the markets. You have to keep trying different types and brands to find what you like. When I first tried whole wheat pastas, they were horrible. But now I prefer them because the quality has improved since then. I solve the whole grain bread issue by making my own. Baking bread is one of the pleasures in my life, so that's a no-brainer for me.
4. Beans are one of my favorite foods. I've always liked them and I've been trying out new varieties lately. They really fill you up. I love to add them to pureed vegetable soups because they also thicken the soup. What I've discovered is that when you buy beans at Whole Foods or any store that has a lot of vegetarian customers, they're fresher and take less time to cook. When I eat beans several times a week, I tend to lose more weight than when I don't. I'm not saying that beans cause weight loss, but they probably keep the total calories lower because they're so filling.
5. I'm eating a lot more vegetarian meals these days because it's cheaper. This will be an especially crucial issue as Paul and I deal with yet one more time he's been laid off. I don't want this to derail my weight loss efforts, so I'm going to have to plan meals carefully, keeping the budget in mind.
Time magazine had a disturbing article recently called Getting Real About the High Price of Cheap Food. They were talking about how difficult it is to eat a standard American diet and not gain weight. And how the agriculture and industry's subsidies allow them to make cheap, but unhealthy food. I haven't figured out how I'm going to continue to eat high-quality, healthful food on my now super-limited budget, but I'm not giving up on it, at least not while I still have a kitchen of my own to cook in.
6. The food thing is really all about portion control and balancing high-calorie and low-calorie foods. Weight Watchers says that you don't have to give up foods you love in order to lose weight. But when people talk about the program, they talk about OP foods. OP stands for On Program. That implies that there are foods that are off program. They usually mean the foods that have been pounded into our brain as being bad. But Weight Watchers is right. You can eat whatever you want, but you have to be willing to change the portion size and what you eat with it. You have to balance your food over time and you have to learn what balance works best for you.
An example: You can eat real macaroni and cheese, just not a huge bowl full. If you make it with whole wheat pasta, which is how I like it, and add some vegetables, you can eat a nice-sized portion. If you just want the comfort food, without adding veggies to the dish itself, you eat a smaller serving. Then, fill the meal out with a vegetable soup or a vegetable side dish and a salad. That's plenty of food.
The problem is that we don't think of macaroni and cheese as the main course. We eat it with high-calorie hot dogs or hamburgers and buns. If I want a hot dog or hamburger and bun, I pair it with grilled corn and watermelon, plus a salad. And I've discovered that one slider-sized hamburger is plenty, especially if I make the buns myself.
My point is that I've been rethinking what constitutes a healthy, satisfying menu and coming up with a very different combination of foods from what I grew up with. It more closely resembles the types of foods recommended by professional nutritionists, with one major exception--I eat mostly whole fat dairy products. I don't like low-fat dairy. I don't substitute cup for cup, though. When I eat whole milk yogurt, I eat a quarter of a cup with fruit and granola. I couldn't eat a whole cup of it. It's too filling.
7. As for the hormone thing, before I stopped having the monthly hormone swings, I lost about 50 pounds, twice. But then I got stuck gaining and losing the same 5 pounds every month. I gave up and gradually regained some of that weight back. I never got back up to my highest weight ever. I managed to permanently keep off about 20-25 pounds. Back then it was all or nothing. You were a failure if you didn't get to the goal they set, and those goals were unrealistically low. Now, you're encouraged to set more reasonable goals and you don't feel like a failure if you've lost a significant amount of weight, but not every pound the experts say someone of your height and gender ought to lose.
Anyway, I digress. Back to the hormone thing--now that I don't have those monthly food cravings, anxiety, etc., my weight loss has been steady, as has my ability to adhere to the program. If I were a researcher working in the field of obesity, that's an area I'd love to examine. One of the things everyone knows about weight loss is that it's harder after menopause. I'm not so sure that's true for everyone. Thus far, it's not been true for me.
I've lost about 20 pounds since I started taking the train to work. I first lost a few pounds from just walking to and from the train. When I exercise, even a moderate amount, my appetite goes down. This happened back a few years ago when Paul and I started walking the track near my mom's house. I lost between 20 and 30 pounds. Then I stayed the same until we moved. I had to stop walking because there was nowhere except sidewalk and I was getting muscle cramps on the fronts of my legs. I gained most of the weight back.
So, when I started losing again, I decided to do more than just adding exercise to my life. I rejoined Weight Watchers, using their online tools. I get my support from online groups and friends and family. I don't find the meetings help me, personally, very much. I tend to tune it all out because I've been there, done that.
Also, I get tired of people's games to make the scale as low as possible each week. People wear special clothes. Take off their shoes. Even make sure they use the toilet right before they weigh in. Some people don't eat before a meeting. It's crazy!! I don't want to get sucked into compulsive, crazy behavior. If that's what it takes, I'd rather stay fat.
Plus, I get frustrated with recipes and food advice because that's another kind of game. You win the game by getting the most food for the fewest points regardless of the nutritional value of your meal. The fact is that what people are really trying to do is to lose weight without making any real changes. The diet food industry is rife with fake foods that mimic the foods people don't want to give up in order to lose weight.
Weight Watchers sell food that's not as high in nutritional value as the fresh food they promote as being healthier. Yet, despite their healthy eating advice, they don't really want you to eat only fresh food because they make a lot of money from selling you their food products. The last time I attended meethings, part of the meeting time was spent promoting Weight Watchers products and I'd prefer to skip that. I ignore the ads when I'm online.
Lessons Learned So Far
The main thing I've learned is that a lot of the advice the professionals give you is true, but until you experience it for yourself, you don't really believe it. And I learned that a lot of research needs to be done into the effect of female hormones on weight.
Details
1. When I was growing up, my mom decided how much food went on the plate and we were expected to eat it all. If there were leftovers, but not enough to save or the leftovers would tempt her too much, she'd beg everyone else to eat them whether we were hungry or not. Consequently, I have no idea how to know when I'm full. I'm used to eating to overfull.
I decided to try an experiment and not put a bite in my mouth until I've swallowed the previous bite. I still forget. Old habits die hard. But I'm getting more consistent with this. The result: I feel full and more satisfied on less food because I'm eating more slowly. This is especially beneficial when eating higher-calorie foods because they require eating super small portions. A side benefit is that I'm more aware of the flavors in my food and that helps me become a better cook.
2. When I grew up and discovered that canned vegetables were not the only way to get vegetables, I discovered that I love vegetables. So, now I go for the fruits and veggies. I'm starting to base my meals more around the veggies and fruits, adding whole grains, protein, and some fat to them. I'm not a vegetarian, but when I make a meat-based main dish, I keep the portion small so I can have a lot of vegetable dishes, too. This strategy allows me to eat a reasonable volume of food and still lose weight. However, I'm discovering that the total volume of food I'm eating is a lot less. I get full faster when I eat this way, especially when I use whole grains.
3. Whole grains are amazing. When I put one serving of white rice or regular pasta or white bread on my plate and eat it, I feel neither full nor satisfied. I need two or three portions for that. But, when I put one serving of whole grain bread, whole grain rice, or whole wheat pasta on my plate, not only am I both full and satisfied, sometimes I can't finish it because it's too much food.
I think one of the main problems people have with whole grains is unfamiliarity with them combined with the poor quality of a lot of the whole grain products, particularly breads, in the markets. You have to keep trying different types and brands to find what you like. When I first tried whole wheat pastas, they were horrible. But now I prefer them because the quality has improved since then. I solve the whole grain bread issue by making my own. Baking bread is one of the pleasures in my life, so that's a no-brainer for me.
4. Beans are one of my favorite foods. I've always liked them and I've been trying out new varieties lately. They really fill you up. I love to add them to pureed vegetable soups because they also thicken the soup. What I've discovered is that when you buy beans at Whole Foods or any store that has a lot of vegetarian customers, they're fresher and take less time to cook. When I eat beans several times a week, I tend to lose more weight than when I don't. I'm not saying that beans cause weight loss, but they probably keep the total calories lower because they're so filling.
5. I'm eating a lot more vegetarian meals these days because it's cheaper. This will be an especially crucial issue as Paul and I deal with yet one more time he's been laid off. I don't want this to derail my weight loss efforts, so I'm going to have to plan meals carefully, keeping the budget in mind.
Time magazine had a disturbing article recently called Getting Real About the High Price of Cheap Food. They were talking about how difficult it is to eat a standard American diet and not gain weight. And how the agriculture and industry's subsidies allow them to make cheap, but unhealthy food. I haven't figured out how I'm going to continue to eat high-quality, healthful food on my now super-limited budget, but I'm not giving up on it, at least not while I still have a kitchen of my own to cook in.
6. The food thing is really all about portion control and balancing high-calorie and low-calorie foods. Weight Watchers says that you don't have to give up foods you love in order to lose weight. But when people talk about the program, they talk about OP foods. OP stands for On Program. That implies that there are foods that are off program. They usually mean the foods that have been pounded into our brain as being bad. But Weight Watchers is right. You can eat whatever you want, but you have to be willing to change the portion size and what you eat with it. You have to balance your food over time and you have to learn what balance works best for you.
An example: You can eat real macaroni and cheese, just not a huge bowl full. If you make it with whole wheat pasta, which is how I like it, and add some vegetables, you can eat a nice-sized portion. If you just want the comfort food, without adding veggies to the dish itself, you eat a smaller serving. Then, fill the meal out with a vegetable soup or a vegetable side dish and a salad. That's plenty of food.
The problem is that we don't think of macaroni and cheese as the main course. We eat it with high-calorie hot dogs or hamburgers and buns. If I want a hot dog or hamburger and bun, I pair it with grilled corn and watermelon, plus a salad. And I've discovered that one slider-sized hamburger is plenty, especially if I make the buns myself.
My point is that I've been rethinking what constitutes a healthy, satisfying menu and coming up with a very different combination of foods from what I grew up with. It more closely resembles the types of foods recommended by professional nutritionists, with one major exception--I eat mostly whole fat dairy products. I don't like low-fat dairy. I don't substitute cup for cup, though. When I eat whole milk yogurt, I eat a quarter of a cup with fruit and granola. I couldn't eat a whole cup of it. It's too filling.
7. As for the hormone thing, before I stopped having the monthly hormone swings, I lost about 50 pounds, twice. But then I got stuck gaining and losing the same 5 pounds every month. I gave up and gradually regained some of that weight back. I never got back up to my highest weight ever. I managed to permanently keep off about 20-25 pounds. Back then it was all or nothing. You were a failure if you didn't get to the goal they set, and those goals were unrealistically low. Now, you're encouraged to set more reasonable goals and you don't feel like a failure if you've lost a significant amount of weight, but not every pound the experts say someone of your height and gender ought to lose.
Anyway, I digress. Back to the hormone thing--now that I don't have those monthly food cravings, anxiety, etc., my weight loss has been steady, as has my ability to adhere to the program. If I were a researcher working in the field of obesity, that's an area I'd love to examine. One of the things everyone knows about weight loss is that it's harder after menopause. I'm not so sure that's true for everyone. Thus far, it's not been true for me.
Wednesday, September 02, 2009
Easy Chicken Recipe
I made this last night. It's super good and super easy. This isn't the kind of recipe that needs to be exact, so adjust it for however many people you're cooking for. I baked it in the oven, but it would be a perfect grilled chicken dish for a Labor Day weekend barbecue because it's not very labor-intensive.
Lemon Chicken
Ingredients:
Note: The amounts given are for about 2 pounds of chicken pieces, which is about 4 whole chicken legs. Adjust the ingredient amounts up or down according to your tastes and how much chicken you're cooking.
1. 4 whole chicken legs, or 2 pounds chicken pieces.
2. Approximately 2 cloves of garlic. How much garlic you use depends on how big the cloves are and how much you like garlic.
3. Salt and pepper
4. About 1/2 cup fresh Italian flat-leaf parsley, chopped.
5. 3 lemons, juiced, for about 2 pounds of chicken. If you're feeding a crowd, add more lemon juice, as needed, to marinate the chicken. Juice it through a sieve so you can catch the pits. Don't throw out the rinds.
Instructions:
1. Wash and dry the chicken pieces. Put in a large bowl. Add the garlic, salt, pepper and parsley. Rub it into the chicken. Make sure the garlic is rubbed over all the chicken pieces.
2. Pour the lemon juice into the bowl and turn the chicken pieces to make sure they're all coated with the juice. Add the lemon rinds to the bowl. Cover the bowl and refrigerate for at least an hour, two is better. Every half hour or so, pull the bowl out and turn and rub the chicken pieces with the marinade.
You could marinate the chicken overnight, but it doesn't need that long and rubbing the marinade into the chicken periodically gives it deeper flavor. But, if you want to cook it after you get home from work, do the marinade in the morning. Give the chicken a good rub before you leave. Again, when you get home, give it a good rub and let it sit a bit longer while you heat the oven and prep whatever you're eating with the dish.
3. Preheat the oven to 375°F.
4. Take the chicken out of the marinade. Throw out the marinade and lemon rinds. Coat the chicken lightly with olive oil. I don't waste extra virgin olive oil on this type of recipe because it doesn't really add anything to the dish. I use a light olive oil and spray it with my Misto. Then I use my hands to rub the sprayed oil evenly over the chicken. You only need enough oil to keep the chicken from sticking to the rack and promote browning.
5. Put skin side down on the rack. Bake 20-30 minutes, depending on how big the chicken pieces are. Turn over and bake another 20-30 minutes, until done. Check the chicken about 10 minutes before they're done. If it's not browning enough, turn the heat up to 400°F for the last 10 minutes.
Lemon Chicken
Ingredients:
Note: The amounts given are for about 2 pounds of chicken pieces, which is about 4 whole chicken legs. Adjust the ingredient amounts up or down according to your tastes and how much chicken you're cooking.
1. 4 whole chicken legs, or 2 pounds chicken pieces.
2. Approximately 2 cloves of garlic. How much garlic you use depends on how big the cloves are and how much you like garlic.
3. Salt and pepper
4. About 1/2 cup fresh Italian flat-leaf parsley, chopped.
5. 3 lemons, juiced, for about 2 pounds of chicken. If you're feeding a crowd, add more lemon juice, as needed, to marinate the chicken. Juice it through a sieve so you can catch the pits. Don't throw out the rinds.
Instructions:
1. Wash and dry the chicken pieces. Put in a large bowl. Add the garlic, salt, pepper and parsley. Rub it into the chicken. Make sure the garlic is rubbed over all the chicken pieces.
2. Pour the lemon juice into the bowl and turn the chicken pieces to make sure they're all coated with the juice. Add the lemon rinds to the bowl. Cover the bowl and refrigerate for at least an hour, two is better. Every half hour or so, pull the bowl out and turn and rub the chicken pieces with the marinade.
You could marinate the chicken overnight, but it doesn't need that long and rubbing the marinade into the chicken periodically gives it deeper flavor. But, if you want to cook it after you get home from work, do the marinade in the morning. Give the chicken a good rub before you leave. Again, when you get home, give it a good rub and let it sit a bit longer while you heat the oven and prep whatever you're eating with the dish.
3. Preheat the oven to 375°F.
4. Take the chicken out of the marinade. Throw out the marinade and lemon rinds. Coat the chicken lightly with olive oil. I don't waste extra virgin olive oil on this type of recipe because it doesn't really add anything to the dish. I use a light olive oil and spray it with my Misto. Then I use my hands to rub the sprayed oil evenly over the chicken. You only need enough oil to keep the chicken from sticking to the rack and promote browning.
5. Put skin side down on the rack. Bake 20-30 minutes, depending on how big the chicken pieces are. Turn over and bake another 20-30 minutes, until done. Check the chicken about 10 minutes before they're done. If it's not browning enough, turn the heat up to 400°F for the last 10 minutes.
Tuesday, September 01, 2009
Julia Child's Book
Here's another post I started before concert week:
I'm not even trying to cook this week. It's concert week and I'm in charge of the box office. I'm working a lot of hours. So, we're baking potatoes on the grill. We're grilling steak and chicken. We're going to use the cooked meat and potatoes as the basis for quick meals. Tonight, though, it's the traditional steak, salad, and baked potato meal. It's yummy and simple. We both got home after 5, so we didn't want to fuss a lot.
I've been really glad to see Mastering the Art of French Cooking get the attention it deserves. She wrote something special. It's headed for the top of the NYT bestseller list this week, 40-some years after it was first published. I hope people don't buy it, leaf through it, and put it on their shelves to cook from "when they have more time". Her recipes are indeed time-consuming. I bet she'd have loved the slow food movement. Here's a link to Slow Food USA, in case you're interested in the American version or want to find a chapter you could participate in.
Back to the book. If you cook from it, you will learn so much about good cooking techniques. And, if you study the recipe variations, you can learn a lot about creating your own food. People are often intimidated by the idea of not following a recipe exactly. If you look at the types of changes she makes in the variations, you can start to get a feel for what changes will work and what won't.
I've noticed two interesting things about what she wrote. First, her recipes are supposed to serve six people, assuming a three-course meal that was standard in America when she was writing. She says that in France, they'd have six courses and the portions would be half as large. The six courses are hors d'oeuvre, soup, salad, main course, cheese and dessert. As you go through the book, she mentions what recipes would be good hors d'oeuvres for a dinner and they're pretty much vegetable dishes. The cheese and dessert courses are at the end of the meal, so you would most likely be too full to eat too much of them. By dividing the meal up into courses, you take longer to eat, so you're more aware of being full before you've eaten too much.
I think the French paradox thing makes perfect sense when you look at that eating pattern. (The French paradox=eating more saturated fat, whole fat cheeses and dairy and so on, but not getting fat or having a lot of heart attacks. Small portions that include a lot of vegetables and taking a long time to eat mean you're less likely to overeat. But I digress, and that could easily be another post.
I wonder if even the French today cook that many courses for dinner. You'd have to spend all day cooking. That would be fun, but most people have to work. I like small portions of a variety of tastes. So, my personal preference is to do soup, salad, main course/sides and fresh fruit. That's really hard to find the time to do, even with doing some advance cooking, so I don't often get my preference. The Tables for Eight group from my church gets the benefit of my love of multi-course meals. I usually substitute a dessert for the fruit and add some pre-dinner munchies, since it's a dinner party.
Second, she has such a reputation for loving butter and cream that everyone thinks she cooks super-high-fat, unhealthy food. But when you read the recipes, she doesn't add fat willy-nilly. She uses the right amount to get the results she wants. She carefully pours off or removes extra fat because she doesn't want greasy food. Her philosophy was that we shouldn't be afraid of our food. That's a philosophy I agree with, but have struggled with most of my life due to an upbringing that was drenched in being afraid of food.
I very much enjoyed reading the book. Yeah, I'm one of those weird people who reads through cookbooks the way I read novels. I'm definitely going to be cooking from it. I'm thinking about having a fall dinner party with Boeuf Bourguignon as the centerpiece. After going to see Julie and Julia, Paul asked me if I'd ever cooked it. I had, but not Julia Child's version because I didn't have the cookbook at that time. It was a gift from my son who worked in a used bookstore for a few years. Someone gave it to the store and no one wanted it. He gave it a good home.
I'm not even trying to cook this week. It's concert week and I'm in charge of the box office. I'm working a lot of hours. So, we're baking potatoes on the grill. We're grilling steak and chicken. We're going to use the cooked meat and potatoes as the basis for quick meals. Tonight, though, it's the traditional steak, salad, and baked potato meal. It's yummy and simple. We both got home after 5, so we didn't want to fuss a lot.
I've been really glad to see Mastering the Art of French Cooking get the attention it deserves. She wrote something special. It's headed for the top of the NYT bestseller list this week, 40-some years after it was first published. I hope people don't buy it, leaf through it, and put it on their shelves to cook from "when they have more time". Her recipes are indeed time-consuming. I bet she'd have loved the slow food movement. Here's a link to Slow Food USA, in case you're interested in the American version or want to find a chapter you could participate in.
Back to the book. If you cook from it, you will learn so much about good cooking techniques. And, if you study the recipe variations, you can learn a lot about creating your own food. People are often intimidated by the idea of not following a recipe exactly. If you look at the types of changes she makes in the variations, you can start to get a feel for what changes will work and what won't.
I've noticed two interesting things about what she wrote. First, her recipes are supposed to serve six people, assuming a three-course meal that was standard in America when she was writing. She says that in France, they'd have six courses and the portions would be half as large. The six courses are hors d'oeuvre, soup, salad, main course, cheese and dessert. As you go through the book, she mentions what recipes would be good hors d'oeuvres for a dinner and they're pretty much vegetable dishes. The cheese and dessert courses are at the end of the meal, so you would most likely be too full to eat too much of them. By dividing the meal up into courses, you take longer to eat, so you're more aware of being full before you've eaten too much.
I think the French paradox thing makes perfect sense when you look at that eating pattern. (The French paradox=eating more saturated fat, whole fat cheeses and dairy and so on, but not getting fat or having a lot of heart attacks. Small portions that include a lot of vegetables and taking a long time to eat mean you're less likely to overeat. But I digress, and that could easily be another post.
I wonder if even the French today cook that many courses for dinner. You'd have to spend all day cooking. That would be fun, but most people have to work. I like small portions of a variety of tastes. So, my personal preference is to do soup, salad, main course/sides and fresh fruit. That's really hard to find the time to do, even with doing some advance cooking, so I don't often get my preference. The Tables for Eight group from my church gets the benefit of my love of multi-course meals. I usually substitute a dessert for the fruit and add some pre-dinner munchies, since it's a dinner party.
Second, she has such a reputation for loving butter and cream that everyone thinks she cooks super-high-fat, unhealthy food. But when you read the recipes, she doesn't add fat willy-nilly. She uses the right amount to get the results she wants. She carefully pours off or removes extra fat because she doesn't want greasy food. Her philosophy was that we shouldn't be afraid of our food. That's a philosophy I agree with, but have struggled with most of my life due to an upbringing that was drenched in being afraid of food.
I very much enjoyed reading the book. Yeah, I'm one of those weird people who reads through cookbooks the way I read novels. I'm definitely going to be cooking from it. I'm thinking about having a fall dinner party with Boeuf Bourguignon as the centerpiece. After going to see Julie and Julia, Paul asked me if I'd ever cooked it. I had, but not Julia Child's version because I didn't have the cookbook at that time. It was a gift from my son who worked in a used bookstore for a few years. Someone gave it to the store and no one wanted it. He gave it a good home.
Local Eating
One of the things I'm doing today is catching up on things that were put aside while I worked a ton of extra hours. The concerts were amazing! So, here's one post I started around mid-August.
Barbara Kingsolver wrote a book called Animal, Vegetable, Miracle: A Year of Food Life which tells of her family's attempts to eat only food they've grown themselves on a farm they bought in Virginia. The locavore movement refers to eating locally grown food, but the definition of "locally grown food" seems to be up to the individual. If you scroll down the page, you come across the definition of "locavore" and the radius seems to be 50, 100, or 150 miles from where you live. I'd heard 100 miles was kind of the standard.
Paul had talked about eating meals centered around locally grown vegetables. We had an interesting conversation about eating only locally produced food. He said he didn't mean to eat only local foods, but rather to use local foods, specifically vegetables, as the center of the menu. I started thinking about the 100-mile thing and wondered what foods are available from within a 100-mile radius of here. I decided to research it, just because I'm a curious person.
So, I got a cardboard wheel from Amazon that shows what's local to the San Francisco Bay Area and when it's in season. It's called The Local Foods Wheel and it's by Maggie Gosselin, Sarah Klein, and Jessica Prentice. Their website: Local Foods Wheel. It's pretty amazing to see that I could, theoretically, get almost anything I want to eat from somewhere local to this area. Tropical fruits like bananas, pineapple, etc. are, as I expected, not on the wheel. There are some things I've never heard of, like burdock root and cardoons. Did you know there's a plant called jujube? And you thought it was just a candy.
I doubt I'll be eating exclusively locally produced food. It would be an interesting exercise to try it for a year, hitting every season, but I don't have the resources to do this. I'd need a car and the time to go to the farmer's markets, farms themselves, and other sources to purchase locally grown food. What I do now is to choose locally grown and produced food whenever possible. It helps that they post signs saying where your food comes from.
In my quest for the best ingredients, because the best ingredients make the best food, I also try to use organic whenever I can. I've noticed that organic is fresher and more flavorful. And local organic is often the best. It's more expensive, but my strategy is to eat more vegetarian meals and to cook from scratch. I don't spend my money or calories on junk food very often. Organic junk food is still junk food. But that's an issue for another post, another time, if I feel like ranting.
I've had some time to think about this whole idea and what I want to do is to use the wheel to help me plan meals that are in season. That can be tough. I subscribe to several food magazines and they send the October issue in late August, so the magazines hitting my mailbox now are full of fall braises and stews. But it's still summer, with late-summer food in the markets.
I'm thinking of storing magazines away by month and pulling them out when that season gets here, so I'm not tempted to cook food that's not yet in season. That's more expensive, as well as not as good because the ingredients aren't at their peak. It's not yet time for braised short ribs and root vegetables. Right now is the time to enjoy tomatoes, peaches, and corn, before they go out of season.
Barbara Kingsolver wrote a book called Animal, Vegetable, Miracle: A Year of Food Life which tells of her family's attempts to eat only food they've grown themselves on a farm they bought in Virginia. The locavore movement refers to eating locally grown food, but the definition of "locally grown food" seems to be up to the individual. If you scroll down the page, you come across the definition of "locavore" and the radius seems to be 50, 100, or 150 miles from where you live. I'd heard 100 miles was kind of the standard.
Paul had talked about eating meals centered around locally grown vegetables. We had an interesting conversation about eating only locally produced food. He said he didn't mean to eat only local foods, but rather to use local foods, specifically vegetables, as the center of the menu. I started thinking about the 100-mile thing and wondered what foods are available from within a 100-mile radius of here. I decided to research it, just because I'm a curious person.
So, I got a cardboard wheel from Amazon that shows what's local to the San Francisco Bay Area and when it's in season. It's called The Local Foods Wheel and it's by Maggie Gosselin, Sarah Klein, and Jessica Prentice. Their website: Local Foods Wheel. It's pretty amazing to see that I could, theoretically, get almost anything I want to eat from somewhere local to this area. Tropical fruits like bananas, pineapple, etc. are, as I expected, not on the wheel. There are some things I've never heard of, like burdock root and cardoons. Did you know there's a plant called jujube? And you thought it was just a candy.
I doubt I'll be eating exclusively locally produced food. It would be an interesting exercise to try it for a year, hitting every season, but I don't have the resources to do this. I'd need a car and the time to go to the farmer's markets, farms themselves, and other sources to purchase locally grown food. What I do now is to choose locally grown and produced food whenever possible. It helps that they post signs saying where your food comes from.
In my quest for the best ingredients, because the best ingredients make the best food, I also try to use organic whenever I can. I've noticed that organic is fresher and more flavorful. And local organic is often the best. It's more expensive, but my strategy is to eat more vegetarian meals and to cook from scratch. I don't spend my money or calories on junk food very often. Organic junk food is still junk food. But that's an issue for another post, another time, if I feel like ranting.
I've had some time to think about this whole idea and what I want to do is to use the wheel to help me plan meals that are in season. That can be tough. I subscribe to several food magazines and they send the October issue in late August, so the magazines hitting my mailbox now are full of fall braises and stews. But it's still summer, with late-summer food in the markets.
I'm thinking of storing magazines away by month and pulling them out when that season gets here, so I'm not tempted to cook food that's not yet in season. That's more expensive, as well as not as good because the ingredients aren't at their peak. It's not yet time for braised short ribs and root vegetables. Right now is the time to enjoy tomatoes, peaches, and corn, before they go out of season.
Wednesday, August 19, 2009
Cooking in Miniature
I've been looking at my refrigerator. It's small. Not the smallest I've ever had in an apartment, but not really big enough for someone who cooks from scratch. I've also been reading Cooking for Two 2009 from Cook's Illustrated magazine. It occurred to me that an answer that would allow me to tackle a variety of projects, but still have a theme, is to work on scaling recipes for two people.
I always cook large amounts of food. It's partly because I cooked for a family with two growing boys for so many years. And it's partly my Italian heritage. We Italians seem to have a mission to feed the world. You couldn't walk into my grandmother's house without her offering you food. But now there's only two of us to cook for. So, I cut recipes in half and we still end up getting 2-3 meals out of them because everything is super-sized.
Cooking in Miniature would go right along with Weight Watchers, too. I'm learning what portion sizes I need to eat if I want to be a healthy weight. And they're a lot smaller than what is served in restaurants or found in cookbooks. I think if you made recipes from cookbooks published during my childhood and divided them up into the number of servings the recipe says it makes, you'd think you'd stumbled upon a kid's cookbook because the portions would seem so small.
I think miniaturizing recipes is the perfect challenge for me at this time in my life. The question remains, though, whether to revisit the basics or go international. Maybe I could alternate. Choose basic techniques to practice one month, including using them in recipes. The next month, I could visit a new cuisine. I think I'd get bored with just practicing basic techniques, so alternating would allow me to improve my basic skills and stretch my cooking comfort zone.
I think I may have found my challenge. But, there's one more thing I want to think about before I start planning it. When my Amazon order gets here, it will be easier to figure it all out.
I've got food simmering on the stove. I took stuff I had in the fridge and put it in a pot. It's black beans, salsa verde, vegetable stock, and roasted spicy vegetables. It didn't work for what I originally planned, but I put some of it together, spooned it over a steamed corn tortilla, and topped it with a poached egg, making huevos rancheros with a green sauce. It's not too dry to eat as a soup, especially if you top it with some cheese. I may try that for lunch tomorrow. I think of it as a serendipity recipe. It's serendipity that I found another use for the ingredients since my original idea didn't work.
I always cook large amounts of food. It's partly because I cooked for a family with two growing boys for so many years. And it's partly my Italian heritage. We Italians seem to have a mission to feed the world. You couldn't walk into my grandmother's house without her offering you food. But now there's only two of us to cook for. So, I cut recipes in half and we still end up getting 2-3 meals out of them because everything is super-sized.
Cooking in Miniature would go right along with Weight Watchers, too. I'm learning what portion sizes I need to eat if I want to be a healthy weight. And they're a lot smaller than what is served in restaurants or found in cookbooks. I think if you made recipes from cookbooks published during my childhood and divided them up into the number of servings the recipe says it makes, you'd think you'd stumbled upon a kid's cookbook because the portions would seem so small.
I think miniaturizing recipes is the perfect challenge for me at this time in my life. The question remains, though, whether to revisit the basics or go international. Maybe I could alternate. Choose basic techniques to practice one month, including using them in recipes. The next month, I could visit a new cuisine. I think I'd get bored with just practicing basic techniques, so alternating would allow me to improve my basic skills and stretch my cooking comfort zone.
I think I may have found my challenge. But, there's one more thing I want to think about before I start planning it. When my Amazon order gets here, it will be easier to figure it all out.
I've got food simmering on the stove. I took stuff I had in the fridge and put it in a pot. It's black beans, salsa verde, vegetable stock, and roasted spicy vegetables. It didn't work for what I originally planned, but I put some of it together, spooned it over a steamed corn tortilla, and topped it with a poached egg, making huevos rancheros with a green sauce. It's not too dry to eat as a soup, especially if you top it with some cheese. I may try that for lunch tomorrow. I think of it as a serendipity recipe. It's serendipity that I found another use for the ingredients since my original idea didn't work.
Monday, August 17, 2009
Musings on Advance Prep Cooking
I was really tired today, so I made the simplest dinner. We had Mushroom-tarragon soup that I made a couple of days ago. Melon with berries. Toast with butter. And eggs scrambled with some of the vegetables I roasted. It took about ten minutes to put together and was yummy.
One of the things I'm trying to do is to make food when I have more time. Then do only the last minute stuff on the busy days. My biggest problem with that is that I have an apartment-sized refrigerator and freezer, which limits the amount of food I can store. People who have family-sized appliances don't know how lucky they are to have space for storing both ingredients and finished dishes. Upon considering the problem, I've thought of two things that could help.
One is to make half recipes whenever possible, which means fewer leftovers to store. The benefit of half recipes is that Paul and I won't be eating the same meal every day for a month. That's obviously an exaggeration, but sometimes it feels that way. I'm noticing that portion sizes in recipes, particularly from books written by restaurant chefs, are growing, just as they are in restaurants. So, a half recipe is about perfect for two meals.
The drawback to half recipes is that I'll have to cook more often. There will be less food I can freeze to reheat on busier days. I'm thinking of getting one of those food saving devices that vacuum seals the food. Then my freezer won't be filled up with packages that are half food and half air. I could fit more stuff in there.
The other thing I can do is to use some of my evening time for prep work. I'd rather just cook on the weekends, which is what I've done the two times I've tried achieving this goal. But since I don't have space to store a whole week's worth of food, I'm going to have to spread the cooking out more. I only go into the office three days a week--Monday, Wednesday, and Thursday. I do the rest of my work from home. Every other week I visit a woman from our church. I prefer to do that on Tuesdays and have Fridays for catching up with household chores. But, I think I'm going to have to change my visits to Fridays so I can have Tuesdays, and whatever time I can scrape out of the weekend, and maybe an hour or so occasionally in the evenings for advance prep work. Of course, the weeks I don't do the visit, I'll have Tuesdays and Fridays available. So maybe I could plan two weeks at a time and spread the work out so that the most time-consuming work is planned for the weeks I only have to go out three days.
Then there's the weekend schedule issue. This weekend, for example, I have a wedding Saturday afternoon and something scheduled Sunday morning, afternoon, and evening. And next weekend are two orchestra concerts, plus my usual Sunday church time. So, I'm going to have to schedule fairly simple food for next week. These types of scheduling issues crop up fairly regularly. It means I'm going to have to plan and use my time as efficiently as possible. That will be crucial if I'm going to combine the necessary everyday cooking with a special cooking project.
My Friday deadline for figuring out what my project will be may have to be put off. I found an interesting gizmo that I've ordered from Amazon. It may help me figure out what I want to do, so unless it gets here sooner than I expect, it will be next week before I choose what I'm going to do. On the other hand, it may end up being just a good research tool for the post on local eating that I started earlier today. I have to do some research before I can finish my other post, choose my project, and get a schedule going.
One of the things I'm trying to do is to make food when I have more time. Then do only the last minute stuff on the busy days. My biggest problem with that is that I have an apartment-sized refrigerator and freezer, which limits the amount of food I can store. People who have family-sized appliances don't know how lucky they are to have space for storing both ingredients and finished dishes. Upon considering the problem, I've thought of two things that could help.
One is to make half recipes whenever possible, which means fewer leftovers to store. The benefit of half recipes is that Paul and I won't be eating the same meal every day for a month. That's obviously an exaggeration, but sometimes it feels that way. I'm noticing that portion sizes in recipes, particularly from books written by restaurant chefs, are growing, just as they are in restaurants. So, a half recipe is about perfect for two meals.
The drawback to half recipes is that I'll have to cook more often. There will be less food I can freeze to reheat on busier days. I'm thinking of getting one of those food saving devices that vacuum seals the food. Then my freezer won't be filled up with packages that are half food and half air. I could fit more stuff in there.
The other thing I can do is to use some of my evening time for prep work. I'd rather just cook on the weekends, which is what I've done the two times I've tried achieving this goal. But since I don't have space to store a whole week's worth of food, I'm going to have to spread the cooking out more. I only go into the office three days a week--Monday, Wednesday, and Thursday. I do the rest of my work from home. Every other week I visit a woman from our church. I prefer to do that on Tuesdays and have Fridays for catching up with household chores. But, I think I'm going to have to change my visits to Fridays so I can have Tuesdays, and whatever time I can scrape out of the weekend, and maybe an hour or so occasionally in the evenings for advance prep work. Of course, the weeks I don't do the visit, I'll have Tuesdays and Fridays available. So maybe I could plan two weeks at a time and spread the work out so that the most time-consuming work is planned for the weeks I only have to go out three days.
Then there's the weekend schedule issue. This weekend, for example, I have a wedding Saturday afternoon and something scheduled Sunday morning, afternoon, and evening. And next weekend are two orchestra concerts, plus my usual Sunday church time. So, I'm going to have to schedule fairly simple food for next week. These types of scheduling issues crop up fairly regularly. It means I'm going to have to plan and use my time as efficiently as possible. That will be crucial if I'm going to combine the necessary everyday cooking with a special cooking project.
My Friday deadline for figuring out what my project will be may have to be put off. I found an interesting gizmo that I've ordered from Amazon. It may help me figure out what I want to do, so unless it gets here sooner than I expect, it will be next week before I choose what I'm going to do. On the other hand, it may end up being just a good research tool for the post on local eating that I started earlier today. I have to do some research before I can finish my other post, choose my project, and get a schedule going.
Sunday, August 16, 2009
Back to Your Reglarly Scheduled Foodie Program
Now that the jeans rant is out of the way, back to food.
Last night I recreated a favorite meal from Left Bank Brasserie, located at Santana Row in San Jose. I really love their food and have always had a good experience at their restaurant.
One of my favorite things for brunch is the SALADE LYONNAISE: frisée, warm poached egg, bacon, mustard vinaigrette & FONDUE AU FROMAGE brie, blue and goat cheeses. That's the meal I decided to recreate last night.
The Weight Watcher thing means making adjustments to recipes re: portion sizes, how much fat and higher calorie ingredients I use, and so on. So I often add veggies to fill me up without adding extra calories. One of my favorite ways to do that is to make soup. A half cup is the perfect size to go with a meal. Last night I filled in with a Mushroom-Tarragon Soup.
For the meal itself, I used a very small amount of dressing on the salad, just enough to coat the frisee and give me the flavor I'm looking for. The bacon was thick sliced so I only used a half slice per serving. More would have overwhelmed the other flavors in the salad. I discovered that the eggs I buy, which are super fresh, are simple to poach. They are the first eggs I've poached that look like the pictures of poached eggs.
A quarter cup of the cheese fondue was plenty, maybe even too much. I served it with one slice of olive bread and steamed orange cauliflower. The olive bread went very well with the brie, roquefort, and goat cheese blend in the fondue. The cauliflower was wonderful with the cheese. The pale orange color looked good and cheese sauce really enhances the mild flavor of cauliflower.
The meal was easier than I thought it would be to make. After I test some changes, including the portion sizes, I'll post the recipes. I think a smaller serving of fondue and a half slice of bread, along with the cauliflower, would be enough food. I'd like to add some berries, peaches, or apricots to the meal. I think that would make it a more complete light meal.
Note on the lack of pictures: I need to get a better camera so I can take pictures for this blog. Bad food pictures are NOT better than no pictures. Trust me. I've seen blogs with bad food pictures and I never go back to the blog because bad photography makes the food look disgusting. But, I'm picky about photography, anyway. My dad was a professional and my oldest son, David, is also a photographer. So is Paul. When we were dating, we used to take our cameras and go on photo shoots. My family would give me grief if I posted bad food pictures, even if they never read it. And, since no one else is reading this blog, it doesn't really matter whether I post pictures right now, since I know what it looks like.
Last night I recreated a favorite meal from Left Bank Brasserie, located at Santana Row in San Jose. I really love their food and have always had a good experience at their restaurant.
One of my favorite things for brunch is the SALADE LYONNAISE: frisée, warm poached egg, bacon, mustard vinaigrette & FONDUE AU FROMAGE brie, blue and goat cheeses. That's the meal I decided to recreate last night.
The Weight Watcher thing means making adjustments to recipes re: portion sizes, how much fat and higher calorie ingredients I use, and so on. So I often add veggies to fill me up without adding extra calories. One of my favorite ways to do that is to make soup. A half cup is the perfect size to go with a meal. Last night I filled in with a Mushroom-Tarragon Soup.
For the meal itself, I used a very small amount of dressing on the salad, just enough to coat the frisee and give me the flavor I'm looking for. The bacon was thick sliced so I only used a half slice per serving. More would have overwhelmed the other flavors in the salad. I discovered that the eggs I buy, which are super fresh, are simple to poach. They are the first eggs I've poached that look like the pictures of poached eggs.
A quarter cup of the cheese fondue was plenty, maybe even too much. I served it with one slice of olive bread and steamed orange cauliflower. The olive bread went very well with the brie, roquefort, and goat cheese blend in the fondue. The cauliflower was wonderful with the cheese. The pale orange color looked good and cheese sauce really enhances the mild flavor of cauliflower.
The meal was easier than I thought it would be to make. After I test some changes, including the portion sizes, I'll post the recipes. I think a smaller serving of fondue and a half slice of bread, along with the cauliflower, would be enough food. I'd like to add some berries, peaches, or apricots to the meal. I think that would make it a more complete light meal.
Note on the lack of pictures: I need to get a better camera so I can take pictures for this blog. Bad food pictures are NOT better than no pictures. Trust me. I've seen blogs with bad food pictures and I never go back to the blog because bad photography makes the food look disgusting. But, I'm picky about photography, anyway. My dad was a professional and my oldest son, David, is also a photographer. So is Paul. When we were dating, we used to take our cameras and go on photo shoots. My family would give me grief if I posted bad food pictures, even if they never read it. And, since no one else is reading this blog, it doesn't really matter whether I post pictures right now, since I know what it looks like.
Jeans & Clothes--a little rant
I, like every other woman I know, hate buying jeans. As soon as you find some that fit, they stop making them. My problem: I cannot find jeans that sit properly at my waist and aren't too long. I can't wear petite sizes because the rise is too short. But I walk on the hems of average length jeans. And my new jeans fit perfectly, except they're too short in the back and my underwear sticks out the top.
And what's with the 'boot leg' jeans? I can't find straight leg jeans that have normal waists. They all fit below the waistline. Not a good look for me. Can you say "super muffin top"? I hate spending the kind of money they charge for clothes that don't fit or need mending after one wearing.
I have two shirts I need to buy buttons for because the buttons are too small for the buttonholes. So, they don't stay buttoned. I have one shirt that needs the facing ironed because it folds back in the wash. And the style has fabric hooks instead of buttonholes, so there's a gap and my stomach shows through. It's frustrating to dig out the iron for a 1" strip of fabric.
My consolation is that as I lose weight, these clothes will get too big and have to be replaced. Maybe with clothes that fit properly? Or maybe I'll have to buy a sewing machine and start making my own again. At least I can alter the patterns so they fit. And choose colors, fabrics, etc. that appeal to me, rather than being a compromise I've spent too much money on. If I really get ambitious, I could dig out my flat pattern design book and design some of my clothes from scratch. No time these day, but maybe in the future?
And what's with the 'boot leg' jeans? I can't find straight leg jeans that have normal waists. They all fit below the waistline. Not a good look for me. Can you say "super muffin top"? I hate spending the kind of money they charge for clothes that don't fit or need mending after one wearing.
I have two shirts I need to buy buttons for because the buttons are too small for the buttonholes. So, they don't stay buttoned. I have one shirt that needs the facing ironed because it folds back in the wash. And the style has fabric hooks instead of buttonholes, so there's a gap and my stomach shows through. It's frustrating to dig out the iron for a 1" strip of fabric.
My consolation is that as I lose weight, these clothes will get too big and have to be replaced. Maybe with clothes that fit properly? Or maybe I'll have to buy a sewing machine and start making my own again. At least I can alter the patterns so they fit. And choose colors, fabrics, etc. that appeal to me, rather than being a compromise I've spent too much money on. If I really get ambitious, I could dig out my flat pattern design book and design some of my clothes from scratch. No time these day, but maybe in the future?
Saturday, August 15, 2009
Suggestion from Paul & Musings
Paul had another suggestion that really surprised me. He suggested that rather than creating meals around the protein, I start with seasonal vegetables. Instead of saying, "We're having chicken. How do I want to cook it and what goes with it?", he suggested saying, "We're having asparagus. How do I want to cook it and what goes with it?" It's an interesting approach, especially since he's not suggesting going vegetarian, just thinking of the meat, fish, chicken, etc. as one of the "go withs" not the "main deal".
I like that suggestion because it will force me to think differently about how I cook, and that will get me to try new techniques and push myself to be a better cook. It surprised me that he made it, though, because when he gets a salad in a restaurant, he never finishes the lettuce. What he does is pick through for the "good stuff", which he defines as the chicken, shrimp, etc.--in other words, the protein. I'm wondering if maybe he's wanting a change.
I'm leaning toward doing a World Tour, cooking my way around the world. It could fit into Paul's suggestion, since so many of the world cuisines are based on beans, rice, vegetables, etc. And the variety is infinite, especially when you look at regional cuisine. I bet if I separated it into regional cuisine, I could cook a year's worth of cuisines, doing one a month, without leaving the United States (or any other country), which is yet another idea. This doesn't feel like a project with an end, though, unless I do something like exploring one cuisine a month for a year. Or maybe it would be better to do that as year two and revisit the basics for year one.
The world tour seems more interesting than the basics, but I can't help but think I need to go back to basics every so often and refine those techniques. Plus, there are some I've never really learned as well as I could because I don't use them often enough. On the other hand, cooking different cuisines from around the world will require learning the basics of those cuisines. Learning what ingredients define those cuisines and how to work with them and what they taste like and so on.
I see research in my future. But researching something I'm interested in is fun. The hard part is stopping the research. Once I start googling for stuff, time tends to slip away. I slip into "the zone" or "flow" or whatever you prefer to call it way too easily.
Hmmm....I see a foray into new restaurants, too, because that's the best way I can think of to taste food I'm unfamiliar with. The problem is knowing which restaurants have good examples of authentic cuisine from various places around the globe. I'm lucky to live in the San Francisco Bay Area. I doubt it's possible to find a cuisine that you can't find a restaurant to go to or ingredients to use to cook it yourself. It's foodie heaven, which is probably one reason I love living here.
I like that suggestion because it will force me to think differently about how I cook, and that will get me to try new techniques and push myself to be a better cook. It surprised me that he made it, though, because when he gets a salad in a restaurant, he never finishes the lettuce. What he does is pick through for the "good stuff", which he defines as the chicken, shrimp, etc.--in other words, the protein. I'm wondering if maybe he's wanting a change.
I'm leaning toward doing a World Tour, cooking my way around the world. It could fit into Paul's suggestion, since so many of the world cuisines are based on beans, rice, vegetables, etc. And the variety is infinite, especially when you look at regional cuisine. I bet if I separated it into regional cuisine, I could cook a year's worth of cuisines, doing one a month, without leaving the United States (or any other country), which is yet another idea. This doesn't feel like a project with an end, though, unless I do something like exploring one cuisine a month for a year. Or maybe it would be better to do that as year two and revisit the basics for year one.
The world tour seems more interesting than the basics, but I can't help but think I need to go back to basics every so often and refine those techniques. Plus, there are some I've never really learned as well as I could because I don't use them often enough. On the other hand, cooking different cuisines from around the world will require learning the basics of those cuisines. Learning what ingredients define those cuisines and how to work with them and what they taste like and so on.
I see research in my future. But researching something I'm interested in is fun. The hard part is stopping the research. Once I start googling for stuff, time tends to slip away. I slip into "the zone" or "flow" or whatever you prefer to call it way too easily.
Hmmm....I see a foray into new restaurants, too, because that's the best way I can think of to taste food I'm unfamiliar with. The problem is knowing which restaurants have good examples of authentic cuisine from various places around the globe. I'm lucky to live in the San Francisco Bay Area. I doubt it's possible to find a cuisine that you can't find a restaurant to go to or ingredients to use to cook it yourself. It's foodie heaven, which is probably one reason I love living here.
Friday, August 14, 2009
More on Julie/Julia
I've been trying really hard not to think badly of Julie Powell, the blogger who cooked her way through Julia Child's Mastering the Art of French Cooking. But it's kind of hard not to agree with Julia, who was quoted in this LA Times article as having said:
Case in point: I was reading Julie's blog and she complained about having to boil the bacon for a recipe. She said she did it because Julia said to, but she had no idea why. Well, if she'd bothered to read the chapter on Ingredients she'd have known that the bacon Julia was used to in France wasn't smoked and wasn't readily available in America. She recommended parboiling it to get the smoky taste out so the dish didn't taste only of bacon.
That kind of inattention to detail, which is something I noticed cropping up again and again as I read through Julie's book, is what I think made Julia respond the way she did. If you read My Life in France, you see that Julia takes an engineer's approach to her recipes. Everything was carefully thought out and tested over and over to make it repeatable and to ensure the cook gets the result she expects. Yet Julie kept making beginner mistakes like not reading through the recipe and I very much doubt she did her mise en place. I get the feeling that Julie is kind of a dabbler in cooking. She enjoys it, but lacks the passion Julia had. Any project that had a deadline to keep her motivated and was interesting enough to write about would have done.
The reason I'm choosing to pay more attention to my cooking and to trying to find a good cooking project is because I've been a passionate cook since I was a teenager. My mom wouldn't let me cook when I was a kid, unfortunately, because I've always been interested in food and cooking. I've never dug into it the way I'm thinking about doing now because of the weight thing. I had this niggling feeling in the back of my mind that if I really went for it as a cook, people would say that if I didn't cook, I'd be thin. And I didn't want to have more blame heaped on my head. I realize now that my fear is a stupid one. Neither has anything to do with the other. Great cooks come in all sizes. And without that issue to deal with, the question comes back to where to start?
"she just doesn't seem very serious, does she?
"I worked very hard on that book. I tested and retested those recipes for eight years so that everybody could cook them. And many, many people have. I don't understand how she could have problems with them. She just must not be much of a cook."
Case in point: I was reading Julie's blog and she complained about having to boil the bacon for a recipe. She said she did it because Julia said to, but she had no idea why. Well, if she'd bothered to read the chapter on Ingredients she'd have known that the bacon Julia was used to in France wasn't smoked and wasn't readily available in America. She recommended parboiling it to get the smoky taste out so the dish didn't taste only of bacon.
That kind of inattention to detail, which is something I noticed cropping up again and again as I read through Julie's book, is what I think made Julia respond the way she did. If you read My Life in France, you see that Julia takes an engineer's approach to her recipes. Everything was carefully thought out and tested over and over to make it repeatable and to ensure the cook gets the result she expects. Yet Julie kept making beginner mistakes like not reading through the recipe and I very much doubt she did her mise en place. I get the feeling that Julie is kind of a dabbler in cooking. She enjoys it, but lacks the passion Julia had. Any project that had a deadline to keep her motivated and was interesting enough to write about would have done.
The reason I'm choosing to pay more attention to my cooking and to trying to find a good cooking project is because I've been a passionate cook since I was a teenager. My mom wouldn't let me cook when I was a kid, unfortunately, because I've always been interested in food and cooking. I've never dug into it the way I'm thinking about doing now because of the weight thing. I had this niggling feeling in the back of my mind that if I really went for it as a cook, people would say that if I didn't cook, I'd be thin. And I didn't want to have more blame heaped on my head. I realize now that my fear is a stupid one. Neither has anything to do with the other. Great cooks come in all sizes. And without that issue to deal with, the question comes back to where to start?
Considering Ideas
I'm still considering ideas for some type of cooking project. Paul suggested a couple of things. He suggested I cook recipes from the cookbooks I have that were written by great chefs. There seems to be something missing in this idea. I can't figure out what I could do to flesh it out into something I could get excited about.
And he suggested I could focus on making recipes with lower fat and calorie content. He says I'm good at it. I'm always having problems with the recipes when magazines like Cooking Light or Eating Well or Weight Watchers recreate recipes. I know they're following the current health guidelines, but they insist on using food I call "fake ingredients". I'm not eating Jello sugar-free pudding made with nonfat milk and topped with fat free Cool Whip. I'd rather eat a fresh peach, plain.
Or the finished dish is so different from the original that the flavors aren't what the person who gave them the original were looking for. When I reduce the calories and fat in dishes, they're lower than the original, but usually not what you'd consider "diet food". This is something I'm doing a lot of these days, though, because I signed up for Weight Watchers online and have lost 13.5 pounds. (Go, me!)
The main problem with this as a project is that it doesn't really excite me as a fun project. And it doesn't really tie into my goal of learning to be a better cook. It uses my current skills in a different way. That's a good thing, but not what I'm after for this project. I think this one is more my everyday cooking life, not a special project.
Another thing I've been noticing about my cooking interests is that I've been cooking a lot more vegetarian meals these days. Good quality meat, poultry, and fish are not cheap meals anymore. So by cooking more vegetarian meals, I can stretch my budget. I'd rather eat top quality less often than poor quality every day. So maybe focusing on more variety in my vegetarian food would be a good project.
I read the New York Times health section on a regular basis. I love both Mark Bittman's blog and Martha Rose Schulman's healthy recipes. I have Mark Bittman's books. I've been looking for Martha's but apparently I'm going to have to buy them online. I could do their food, but it has the same problem as Paul's first idea. I can't figure out what that would do to improve my cooking skills, although it might give me ideas for new recipes.
I also would like to explore Asian cuisine more. I love to eat it, but am pretty unfamiliar with cooking it. I have a few Asian cookbooks, but I have no idea how authentic or good they are. I don't know how to choose Asian cookbooks that would be good for a student to learn from.
World cuisine is appealing to me. I love variety and trying new things. I have several international cookbooks. I could choose one cuisine I'm unfamiliar with every month or two and explore their food. That would be fun and definitely improve my skills as I try techniques unfamiliar to the food I've learned to make so far in my life.
See what I mean about having too many ideas? I've always been an idea person. It does me in every time because I can't choose one. Maybe I need to list pros and cons of each idea with regards to how they fit into my goal of cooking better. Then choose the one that fits the goal best.
I think I need to give myself a week to research and consider various ideas for my project. I'm going to pick one by next Friday. If I don't set myself a deadline, I'll dither for weeks and never get started on it.
Meantime, I need to go start the tomatoes I'm roasting. Tom Colicchio's recipe takes three to four hours to do properly. Today I don't need to bake bread, so I can use my oven for the tomatoes without worrying that the bread will need to go into the oven. I'm planning to use the tomatoes to make a black bean and roasted green tomato chili. I'm roasting pasillas and jalapeños with the tomatoes. We'll see how the whole thing turns out.
And he suggested I could focus on making recipes with lower fat and calorie content. He says I'm good at it. I'm always having problems with the recipes when magazines like Cooking Light or Eating Well or Weight Watchers recreate recipes. I know they're following the current health guidelines, but they insist on using food I call "fake ingredients". I'm not eating Jello sugar-free pudding made with nonfat milk and topped with fat free Cool Whip. I'd rather eat a fresh peach, plain.
Or the finished dish is so different from the original that the flavors aren't what the person who gave them the original were looking for. When I reduce the calories and fat in dishes, they're lower than the original, but usually not what you'd consider "diet food". This is something I'm doing a lot of these days, though, because I signed up for Weight Watchers online and have lost 13.5 pounds. (Go, me!)
The main problem with this as a project is that it doesn't really excite me as a fun project. And it doesn't really tie into my goal of learning to be a better cook. It uses my current skills in a different way. That's a good thing, but not what I'm after for this project. I think this one is more my everyday cooking life, not a special project.
Another thing I've been noticing about my cooking interests is that I've been cooking a lot more vegetarian meals these days. Good quality meat, poultry, and fish are not cheap meals anymore. So by cooking more vegetarian meals, I can stretch my budget. I'd rather eat top quality less often than poor quality every day. So maybe focusing on more variety in my vegetarian food would be a good project.
I read the New York Times health section on a regular basis. I love both Mark Bittman's blog and Martha Rose Schulman's healthy recipes. I have Mark Bittman's books. I've been looking for Martha's but apparently I'm going to have to buy them online. I could do their food, but it has the same problem as Paul's first idea. I can't figure out what that would do to improve my cooking skills, although it might give me ideas for new recipes.
I also would like to explore Asian cuisine more. I love to eat it, but am pretty unfamiliar with cooking it. I have a few Asian cookbooks, but I have no idea how authentic or good they are. I don't know how to choose Asian cookbooks that would be good for a student to learn from.
World cuisine is appealing to me. I love variety and trying new things. I have several international cookbooks. I could choose one cuisine I'm unfamiliar with every month or two and explore their food. That would be fun and definitely improve my skills as I try techniques unfamiliar to the food I've learned to make so far in my life.
See what I mean about having too many ideas? I've always been an idea person. It does me in every time because I can't choose one. Maybe I need to list pros and cons of each idea with regards to how they fit into my goal of cooking better. Then choose the one that fits the goal best.
I think I need to give myself a week to research and consider various ideas for my project. I'm going to pick one by next Friday. If I don't set myself a deadline, I'll dither for weeks and never get started on it.
Meantime, I need to go start the tomatoes I'm roasting. Tom Colicchio's recipe takes three to four hours to do properly. Today I don't need to bake bread, so I can use my oven for the tomatoes without worrying that the bread will need to go into the oven. I'm planning to use the tomatoes to make a black bean and roasted green tomato chili. I'm roasting pasillas and jalapeños with the tomatoes. We'll see how the whole thing turns out.
Thursday, August 13, 2009
Julie/Julia & Foodie Me
I've been very foodie lately. I know, what else is new? I read Julie/Julia during the past couple of weeks. I also read Tom Colicchio's How to Think Like a Chef. And I'm reading My Life in France by Julia Child. I saw the film Julie & Julia last weekend.
The main thing I came away with from the books and film is that Julia is more interesting to me than Julie. And as good a cook as I am, I still have a lot to learn. I feel very frustrated because I don't know how to learn it. I could cook my way through the cookbooks of the best chefs. I can cook their recipes as many times as it takes until I'm satisfied with the results. But that only will tell me if I like it. It doesn't tell me whether they'd think I've got it right.
I want to be Julia Child, in a way, because she had the food career I've wanted from the time I figured out what brings out the passion in my foodie side. I've always wished I could be good enough to teach cooking and have my cooking taken seriously enough to sell cookbooks.
What I lack, first of all, is credentials. I could never afford cooking school and I didn't & don't want to cook in restaurants. My thing isn't cooking the same thing, exactly the same way, day after day, so customers get the same experience no matter how many times they eat in your place. That's what a restaurant chef does.
My thing is making great food for people. I love cooking for friends and family. I love creating recipes and honing them until they're just right. I love figuring out the best words to use to communicate how I made something to other people so they can make it, too.
Another thing I lack is a budget that would allow me to make a recipe over and over until it's just right, even if I end up with more than we can eat or have to toss some because they're awful. That limits my creativity. I can't take the chance that something I think might work doesn't and has to be thrown away.
The third thing I lack is large blocks of time in which to work in the kitchen. I'm thinking I could probably find some blocks of time I could use to work on a regular basis, if not every day. But that doesn't solve the other two problems.
Since I can't teach or write cookbooks right now, I'll take a cue from how Julia handled difficult situations. She did what she could without whining. So, I'll do the thing I can do. I can work on getting better at cooking the best way I know how--by cooking, but in a more scructured way than I usually approach the subject. I think what will work best is to set specific goals geared toward improving my skills, rather than just cooking what I'm in the mood for right now. As for my other two issues, I think I can manage the budget by adjusting my priorities and choices. As for not having teachers or going to cooking school, I guess I'll just have to trust my own instincts. I learned a lot from the chefs when I worked at HomeChef and I'll have to trust that I developed good enough instincts to know when it's right.
The difficult aspect of this idea for me is figuring out where to start. I'm, as usual, full of too many ideas. I don't know whether to dig out my technique books and cook my way through the basic stocks and sauces and so on or pick something I've always wanted to be able to make and try different people's versions until I feel I've mastered it or pick variations of interesting recipes and figure out my favorite. Or maybe there's some other approach I can use, if only I could figure out what it is. Whatever I choose, when I'm satisfied with the result, I want to create variations of the recipes because I can't leave a recipe alone. Ask my family who always complains that I never cook a recipe the same way twice. Not true, by the way. I cook my favorites the same way and then they complain I don't cook them often enough because I love variety.
If anyone's reading this, I wouldn't object to suggestions as to an approach to take. If you make a suggestion and I love it, it will give me a starting point. If I hate it, at least I'll know where I don't want to start.
The main thing I came away with from the books and film is that Julia is more interesting to me than Julie. And as good a cook as I am, I still have a lot to learn. I feel very frustrated because I don't know how to learn it. I could cook my way through the cookbooks of the best chefs. I can cook their recipes as many times as it takes until I'm satisfied with the results. But that only will tell me if I like it. It doesn't tell me whether they'd think I've got it right.
I want to be Julia Child, in a way, because she had the food career I've wanted from the time I figured out what brings out the passion in my foodie side. I've always wished I could be good enough to teach cooking and have my cooking taken seriously enough to sell cookbooks.
What I lack, first of all, is credentials. I could never afford cooking school and I didn't & don't want to cook in restaurants. My thing isn't cooking the same thing, exactly the same way, day after day, so customers get the same experience no matter how many times they eat in your place. That's what a restaurant chef does.
My thing is making great food for people. I love cooking for friends and family. I love creating recipes and honing them until they're just right. I love figuring out the best words to use to communicate how I made something to other people so they can make it, too.
Another thing I lack is a budget that would allow me to make a recipe over and over until it's just right, even if I end up with more than we can eat or have to toss some because they're awful. That limits my creativity. I can't take the chance that something I think might work doesn't and has to be thrown away.
The third thing I lack is large blocks of time in which to work in the kitchen. I'm thinking I could probably find some blocks of time I could use to work on a regular basis, if not every day. But that doesn't solve the other two problems.
Since I can't teach or write cookbooks right now, I'll take a cue from how Julia handled difficult situations. She did what she could without whining. So, I'll do the thing I can do. I can work on getting better at cooking the best way I know how--by cooking, but in a more scructured way than I usually approach the subject. I think what will work best is to set specific goals geared toward improving my skills, rather than just cooking what I'm in the mood for right now. As for my other two issues, I think I can manage the budget by adjusting my priorities and choices. As for not having teachers or going to cooking school, I guess I'll just have to trust my own instincts. I learned a lot from the chefs when I worked at HomeChef and I'll have to trust that I developed good enough instincts to know when it's right.
The difficult aspect of this idea for me is figuring out where to start. I'm, as usual, full of too many ideas. I don't know whether to dig out my technique books and cook my way through the basic stocks and sauces and so on or pick something I've always wanted to be able to make and try different people's versions until I feel I've mastered it or pick variations of interesting recipes and figure out my favorite. Or maybe there's some other approach I can use, if only I could figure out what it is. Whatever I choose, when I'm satisfied with the result, I want to create variations of the recipes because I can't leave a recipe alone. Ask my family who always complains that I never cook a recipe the same way twice. Not true, by the way. I cook my favorites the same way and then they complain I don't cook them often enough because I love variety.
If anyone's reading this, I wouldn't object to suggestions as to an approach to take. If you make a suggestion and I love it, it will give me a starting point. If I hate it, at least I'll know where I don't want to start.
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