Foodie Tuesday: Guess My Weight!

photoI’ve always thought of those who focus on weight as being a little bit mean and, no pun intended, narrow-minded. There used to be people at the State Fair whose sole skill was apparently to guess the weight of passersby, and I could never imagine what purpose that served, most particularly what positive purpose it could possibly have. There are still plenty of places, notably supplement, nutrition and ‘health’ stores, that keep scales around for customers’ use, and again, that strikes me as unfriendly, since the aim seems to be to make people aware of their ‘improper’ weight so that they will purchase all sorts of cures and rescues from the proprietors. Yet another cruel use of the scale: humiliation and robbery. All perfectly legal and, the perpetrators would likely argue, well-meaning, as of course their goal is to save lives and make people healthy along the way. Sorry about the miserable portion of the transaction, y’all, but it’s necessary.

Well, yes, sometimes intervention’s the only tenable solution. But not nearly so often as one might think, if only when guided by the popular imagery of skinny-as-beautiful, as successful, as admirable, and anything other than skinny as not so. I’m well aware that to help one achieve and maintain good health over a long life, generally speaking it’s advisable to keep one’s weight in a range that is proportionate in a fairly specific way to one’s height, bone structure, and/or other physical criteria. But it’s also true that not only are there plenty of variables besides weight that are significant parts of the health and longevity puzzle but many people outside the ‘norms’ strictly in weight also survive and thrive and even live very long lives doing so. An additional truth: that beauty is widely, wildly variable in its manifestations, and in how we perceive it.

There is still the business about how my weight makes me feel, emotionally yes but more especially so, physically. I’m one of those fairly despicable people who never struggled with trying to weigh anything but what I did by simple default, but like most people (at least most of the privileged people I’ve known), I find that’s changing little by little as I age. So now, what little my weight changes has a more noticeable effect on how I feel. The bad news is that at long last, I do find it takes a little bit of effort to keep my weight in my own comfort zone. The good news is that, so far, it does take relatively little effort, because two small changes are starting to make it easier for me to predict what will or won’t work for me, in dietary terms.

Two small things: one, that I eat less heavily processed [‘junk’] food and see that more of what I do eat is thoughtfully prepared (i.e., not ‘junked up’ in preparation); the second, that I eat more thoughtfully. I simply don’t need to eat the quantities I eat, nor as often as I do so. Simple. Yet not. Because, of course, I’m your typical habit-ridden, easily tempted, food crazy creature, and I have grown up eating what I wanted, when I wanted, in whatever big batches I wanted, and without many consequences. Now that I’m subject to consequence it’s not quite an instantaneous transition to being smart about my eating, least of all about only eating when I’m genuinely hungry. I’m working on it. I feel better when I stick to it.

And I’m still not going to go hopping on the scale to weigh myself. How many pounds I weigh has nothing to do with whether my clothes fit the way I’d like them to or whether I feel attractive, and less than nothing to do with whether I’ll feel well and be healthy or I’ll survive for many years to come. So many factors play a part in that equation. I just want to help tip the odds a little in my favor if I can by eating a bit less, and a little bit less often, and when I do eat, eating things I really, truly enjoy, with mindful pleasure. More fun, and I hope, for a much longer time.photo

A Park, a Pond, at Peace

photoNow that the temperatures are gradually sliding into what I consider survivable territory, it’s a lovely opportunity to go outdoors and simply take a leisurely stroll again. I was reminded of this on our little jaunt out to the west coast over Thanksgiving, when even though it was clammy and overcast and somewhat rainy it was a welcome thing to be able to step out the door and not be pushed back in by the blast furnace of the perpetual sun. I love sunshine, really I do, and I’m not sorry to live where I do just now, but it’s a delight to be able to get out and stretch my legs in the neighborhood without any necessity to dash for cover lest I turn instantly into cracklins.

This week, a walk through the surrounding neighborhood, exploring a few streets and walkways and pockets of this town that we’ve not seen before, was the perfect soother on a Saturday afternoon, and a rare treat at that. And it makes me plot further to spend some quality time over the brief winter cooling period just getting out to soak up the happy and calming atmosphere of our more tree-dense areas, our parks and lakes and ponds and the wonderful wild grasses and prairie native plants that make this such a good place to be. To simply step out on the patio from time to time and absorb the rustling leaf sounds of the backyard greenbelt and the obbligato of the birds whistling therein. To hike over to the university campus instead of having to take the shuttle just to survive the three and a half or so miles, and then once there not to need to tear indoors instantly.

I’m only too glad to have the opportunity to recall what is actually so great about the great outdoors and to relish the enchantments of a lightly ruffled pond or the distant competitive singing of a yard full of hounds or even, should I be outdoors and doing the right thing in the right spot at the perfectly right moment, to feel that exceedingly sharp joy found only when one is not enclosed by walls and roof. What a fine joy that can be indeed.photo

Foodie Tuesday: Pretty as a Picture

photoThere’s an almost unbreakable rule when it comes to sensory perception and food: if it looks bad, it’ll taste bad. People will eat the most strange-smelling stuff–witness durian, any number of aged cheeses, fermented foods, and a large number of culture-specific items from around the world that, to anyone not either genetically inclined to be attracted to it or else remarkably brave and adventuresome, will yell at the lizard brainPOISON! POISON!’ The emetic reflex is, indeed a powerful thing when triggered by smells, but somehow a vast quantity of people have not only overcome that response but embraced the non-toxic results of the experiment. But things that look unpleasant are often a much harder sell. We humans respond intensely to appearances.

That’s not to say that we won’t eat things that look fairly nasty. The first person who looked at a monkfish probably didn’t say to himself, ‘gosh, that looks inviting,’ so much as something like ‘good thing I’m starving here!’ and the famously slimy strands of nattō (compounded, I’m told on good authority, by a perfume that’s fully its equal for off-putting qualities) were unlikely the source of its original appeal. In our household, the favorite rude comment if food has a notably unpalatable appearance is, ‘are ya gonna eat that or did ya?’–to which my response is generally to spoon up a big bite of it, because I’m almost always the one who eats Weird Things and I’m also a petulant show-off.

But for the most part, looks are terribly important, not only because in the rawest sense they can mean the difference between safe and unsafe eating but also because ultimately, we like food to stimulate our pleasure centers. So it’s not the worst rule of thumb to look around, when seeking ingredients and recipes, for things that have the inherent beauty we will respond to most happily, and that can sustain their loveliness throughout the prep and presentation arrangements.

Sometimes, of course, the best rule of thumb in the event is to simply eat the food as we found it, because if it looks pretty to start with it probably doesn’t need any plastic surgery from us ordinary non-chef mortals. See it, eat it. Pretty good recipe, pretty often.

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Wordless Wednesday with Wiggles, Wags & Warmth*

*(Dog & cat friends from the last week)

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The venerable Tyree

 

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Puppy Milo, a.k.a. Milo Minute

 

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Ruffian, doing what she does best–lounging languidly

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Mercer, ruling from on high (where he can be both imperious and safely out of reach of all scary things)

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Sometimes the Glass Half Empty is Better than the Glass Too Full

photoYes indeedy, Thanksgiving time is overeating time here in my personal culinary corner of the ol’ US of A. I’ve been fairly well-behaved in recent times regarding my quantity and quality of food intake, but most of my wisely moderate behavior flew right out the window when a Thanksgiving stretch of family and travel and freedom presented itself to me. I am a weakling when the opportunity to be happily outrageous is staring me right in the kisser.

As it happens, I gave in with no hesitation whatsoever. But oh, my friends, I am for the first time in memory actually looking forward to the return home for its concomitant return to saner eating. My stomach will give its own Thanks, enjoying the chance to return to greater comfort and happiness and appropriate, sensible eating. I might not have believed it possible only a short while ago, but here I am in my semi-old-age looking forward eagerly to being better behaved and healthier. What is the world coming to these days!

Apparently even dedicated self-indulgence rebels can be reformed.

Don’t worry, though–it’s possibly the only way in which I’m ever likely to make any sort of attempt at improving myself, and it certainly won’t Fix me. Good intentions or not, as long as pretty and savory and sweet and fat and appealing foods are within reach, I will always find plenty of times and excuses to over-indulge. I just know I’ll need to have more and deeper recovery times in between. I think I feel a leaning toward fasting asceticism just now that is quite a novel experience for me. But don’t be afraid to keep the cookie jar and a big, splashing, over-full glass of something with which to wash it down close at hand, just in case, for that time will undoubtedly come again, too.photo

I am So Very Thankful

Today marks the official national celebration of Thanksgiving in America. I am truly grateful every single day that I have such a wonderful, rich, happy and blessed life, but it’s a fine thing too to have occasional designated moments to devote to recognizing what I’ve got to appreciate.

So I must say once again how glad I am to have you, my readers and commenters, those of you whose blogs I so enjoy visiting when I can as well, and all of you who have become dear friends to me through our correspondence and sharing of ideas and delights through blogging. This is a gift by which I never imagined, those 520 or so days ago when I first started daily posting, I would be so enriched and in which I would find such pleasure and inspiration. Thank you, every one.

I am also humbly grateful for the unearned joys of good health that I have, and for the comforts of a well-fed, cozily sheltered and remarkably stable daily life. I am grateful as can be for having a superbly generous and warm and colorful and downright fun family. And most of all, I am grateful beyond all words for the love and friendship and constancy of my dear life partner, my spouse, my goofy comrade-in-silliness and my tender and unfailing support, the guy with whom I first went to dinner and a performance (however blithely ignorant I was of the earth-shaking import of the occasion at the time) seventeen years ago this weekend. The thankfulness and thanks-giving will never end.digital artwork + text

 

Foodie Tuesday: Fat & Sassy

In my unapologetically piggy way, I almost always manage to get a goodly amount of delicious fat into whatever food I’m fixing for any occasion. Yes, I do have the proverbial sweet tooth and oh boy do I crave my salt, and surely you’ve noticed that I rarely turn down practically any sort of food on offer at all. But there are some sneaky little biases that tend to recur so regularly that they might be considered trademarks of my taste no matter what dish or meal or bite is the treat of the moment, and tasty fat is one of those delights.

Doesn’t matter what’s the course of the meal or of the day, either one–fat is where it’s at.

Say, for a starter bite. Just putting some nice fatty dry salami together with pieces of dried apricots and chunks of dense, also fabulously fat, fried cheese makes an amazingly great treat that you might not even have to be as big an admirer of fat as I am to enjoy it all.photo

If that’s not fat enough for you (or if, like me, it’s simply not too much and therefore arguably not nearly enough), you can go about pumping up the main dish with some additional lipid-licious treasures. How about a sandwich with a nice thick slab of mozzarella or other mild, thick cheese and a whack of crispy bacon, glued together with a slathering of ginger jam and cradled between two slices of nut-butter based batter bread? All good, I assure you. Probably needed some good greasy chips to go with it, but the sandwich was perfectly serviceable on its own. Enough so that I’ll bet I could have enjoyed it with fruit or vegetables or some other ridiculously healthful and low-fat sides just the same.photo

That’d probably be an even better excuse to have a nice fat slice of sleekly fat dessert, no? Perhaps something like almond cream tart with chocolate sauce. Honestly, not a terrible way to alleviate the shortcomings of a meal that didn’t already have only strictly, gloriously fat ingredients beforehand. I like to keep my arteries well lubricated so my blood will flow nice and smoothly, you know.

Almond Cream Tart (an approximation of a recipe)

1/2 pound melted butter

1-1/3 cups sugar

4 large eggs

1-1/2 teaspoons vanilla extract

1-1/2 teaspoons water

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon freshly ground cardamom

1-1/2 cups almond flour

Blend together thoroughly and divide the batter between two small, greased loaf pans and bake at 300 degrees until ‘sticky-finished’–very slightly underdone, or able to release a test toothpick fairly clean when it’s used to pierce the center of the loaf. Get the cakes out of the pans and let them cool enough to handle. While they’re cooling, line a Springform pan with plastic wrap.

Tear the cakes into large chunks. Distribute the cake pieces evenly in the Springform pan and press them down slightly. Moisten the cake with enough (1/4-1/2 cup of) heavy cream to help hold all of the pieces together. Smooth it out a little and sprinkle 1/2 cup sliced toasted almonds over the top of it. Press the almonds down, pull the plastic wrap over the top, and seal the tart into the pan. Then, into the fridge with it for a few hours or overnight, and when it’s well chilled it’s ready to glaze and serve.

To serve, plate up pretty pie wedges of tart for each diner. Microwave some more heavy cream (1/2 cup or so) together with some pieces of nice dark chocolate (I used Dove Promises) until you can stir them together into a nice smooth chocolate sauce and drizzle it over the top of the slices and take them all out to the table. Everybody stick your forks in and start making silly slurpy sounds. And don’t forget to wipe the luscious fatty residue off of chins, y’all. I may be greasing the skids to perdition, but isn’t it a lovely slide to take?photo

Foodie Tuesday: Same Song, 99th Verse

Ingredients are finite. The possible ways to combine them and make them play together, not so much. I’ve found that true as a visual artist and as a cook just about equally, and in both cases it was clear from very early that I could choose between endlessly repeating myself and looking for fresh and interesting ways to play with the possibilities. If, say, I chose to choose. My friends, we have options.photo

Having finite resources of money and groceries complicates the cookery. Having finite tastes and interests as an eater takes the complexity further. I congratulate myself on being nearly omnivorous, but yeah, there are things I don’t want to eat. Blueberries (I can  never explain this idiosyncrasy to the hordes of blueberry aficionados in the world, I guess). Organ meats (whether of organs one can or can’t live without in one’s own inventory, I generally don’t want them between my teeth). Super stinky cheeses (sorry, Francophiles). Snails (slugs are slugs, whether they’re well dressed or nude, my friends). Being married to a fella with even more limited tastes than mine, well, that’s yet another challenge thrown into the mix. So it may take a tiny bit of puzzling to decide what to prepare and how to blend the available goods into a welcome meal that we’ll both like, never mind how tasty others will find it.photo

But really, when we’re hungry, it’s not exactly hard to find something that will please a whole range of palates, even if the something needs to come from that aforementioned short list of potential parts. Sugar snap peas: they’re not so specific in flavor or texture or mode of preparation that they can’t be tweaked to fit a huge number of meals and dishes. Raw and plain, they’re sweet and crisp and refreshing. Steamed, they can take in a wide variety of flavors and complement yet more. They work in salads, in hot dishes, and on their own. Hard to go wrong. Meats: beef as a classic steak or roast is no worse or better, no more or less flexible in company with other ingredients or dishes than if the beef is stewed or ground, served spiced or more simply flavored, hot or cold. Bits of food from one recipe that, left over, become the heart of another: orange peel remaining from the peeled supremes used in a salad gets cooked down with stick cinnamon, crushed pods of cardamom and some whole cloves (all, in turn, saved from a baking project or two) and sugar water to make syrup for spiced wine or to be chilled for sodas. The avocado that didn’t get used alongside yesterday’s meal, that one gets put into a smoothie.photo

Or a tasty banana pudding. Or used as a chopped salad ingredient. Mint frosting base for brownies or a chocolate cake. Who knows. I might even make a dish of avocado with peas, beef, and whatever other readily available ingredients come to mind, because that’s the way I tend to cook. And eat. And it never really gets old.

The Race Well Run

digital illustration from a graphite drawingAthletic prowess of any sort is a mystery and source of amazement to me. One doesn’t have to be an Olympian, by a long stretch, to appear nearly godlike to my unskilled and uninformed eye. While I have had moments of physical fitness in my life, they never amounted to anything notable beyond getting me from Here to There and back again.

I think my attention span tends to favor short bursts of intense action rather than sustained practice, just as my brain has always rebelled against both study and studio time over lengthy stretches. When I’m doing a renovation project, it reflects my past days of art gallery installation, which more often than not veered away from the sensible approach of using a full week for the job in favor of three 18 hour days in a row. When I’d end up at 2 a.m. leaning off the twelve-foot ladder to aim the last few lights properly at the artworks, it’s likely no wonder I avoided spending longer periods acting sensible and instead ended up doing everything in a crazy cram-course style.

I know perfectly well that this approach may be inappropriate for these pursuits and is definitely wrong for athletic pursuits, just as well as I know that attempting to draw only in 18-hour sessions for three days straight and then take a nice six-week holiday before coming back, literally, to the drawing board would be ridiculous. So, considering that I have such a direly miniscule attention span for anything but what I love the most, it’s no shock that something I’m truly lousy at and ill-equipped with the strength, speed or grace to perfect has rarely been (and is unlikely to become) a long-term pursuit of mine.

This–along with the few paltry attempts at athletic activities that I have made over the years–explains quite readily why I both admire great acts of physical prowess and art and find them completely alien, athlete and action alike. Yes, I have pressed a few weights, swum a lap or ten, leapt hurdles, rowed against the current, placekicked the pigskin, arm-wrestled, done pushups and pullups and situps, and run a fair number of miles in my time, among other things. But unless I have to do any of it again to save my life, I’d ever so much rather watch someone who genuinely loves being an Action Figure do all the work, and do it ever so much better than I ever could. After all, though I’m no athlete I am a very skilled and enthusiastic spectator, and all sorts of artists deserve a good audience. That way we all get a chance to rise to the level of our highest potential.