Focus on Food

So getting back on the calorie counting wagon worked, for the most part. There was a very long, wine-filled steak dinner on Wednesday, but even that ended up not being as bad as it could have been. After all, an 8 oz. filet is a lot less calorie-rich than a 16 oz. “well-marbled” Wagyu ribeye, right?

And I noticed that once I started paying attention to — read: writing down every bit of — my food, my body responded. Less bloated, skin better, more energy, even in just a few days.  This is both good and bad. Good because, well, I feel better! Bad because it means I can always give myself the excuse to fall back into bad habits: Oh, I know it’s not great that I’m eating this cannoli, but tomorrow I’ll just go back to counting calories and feel great again in a few days.

It is, of course, not a bad thing to know that if I mess up I can always go back to basics. But every time I mess up, I take a step or three backwards and I have to work that much harder to make up for it. It would be nice not to have to work that hard! It would be nice to just be motivated to stay on track all the time!

But alas, I like the finer things too much: good wine, pasta, sauces made with butter, bacon. And I like those things not in moderation! Frankly, it’s hard to enjoy those things in moderation at all — they are so much better in big, delicious, totally satisfying quantities.

I’m going to work on it, though. It helps that I haven’t been to the grocery store in two weeks. 🙂 I’m just trying to eat my way through the stuff we have in the freezer and pantry — which is working, by the way. I discovered some long-frozen tenderloin in the freezer yesterday (well wrapped, of course!) and decided to make pho. The only think I lacked was ginger and it still turned out just fine.

I don’t know how long I can keep that up, but the refrigerator is starting to look much more bare as I make my way through various jars, more recent leftovers, and the goodies from the farmers’ market I’ve picked up the last few weeks.

So here’s to healthy eating.

I’m making these this morning

I do the bread-in-five-minutes-a-day thing, so I tend to have some dough hanging out in the fridge.  This morning, we’re heading out to meet some friends and family and go to the Aquarium, so we don’t have a lot of time to cook, but we’re both really hungry.  Enter Bacon and Eggs in Toast! Except I don’t have any bacon. So it’s just eggs (and cheese) in toast.

This is, admittedly, an experiment. It could be wretched, in fact. But I’m hoping for success because it was so easy—throw the dough on the counter with some flour, roll it out, cut it into squares, stuff the squares into my muffin pan, drop some cheese and crack some eggs into the dough-stuffed-tins, and bake.  Also, it promises to be a nice eat-and-go recipe—as long as the eggs aren’t too runny, you can just take it with you and eat it as you go.

Update:

These turned out OK! I didn’t roll the dough out thin enough, so the egg spilled over when I cracked the eggs in.  I also needed to add more cheese. And I let them cook too long so the eggs were really hard-cooked by the time I pulled them out. But a good start! I’ll do these again, definitely.

In other news

I got a brand-new-to-me cast iron skillet today. It’s vintage and very light and has a smooth, glassy surface. I already love it, but I think it doesn’t heat totally evenly. Seemed to have a hot spot in the center.  But perhaps I didn’t let it heat long enough.  The oil got smoky really quickly.  Maybe next time I’ll heat it on low for a few minutes instead of doing what I usually do—I heat pretty much everything on high for three minutes, which is totally necessary with my 10-year-old Lodge cast iron and with my tri-ply stainless stuff.  It may not be the way to go with this thin, light cast iron.  I dunno. I guess I’m going to have to experiment.