You give your guests a feast in your house, and you serve a tasty drink that flows like a river. Psalm 36:8It appears I have managed to generate some interest - in my vast network of readers (tongue firmly planted in cheek) - regarding the details of this new approach to cooking here in the state-of-the-art kitchens at Maul Hall. So I'll indulge you today and offer some highlights.
- The food is awesome
- As of this morning, my beginning of the day weight has dropped from 180.5 (last Thursday) to 176.5
- This is not so much about losing weight as continuing my ongoing "Gourmet Initiative", but with more careful attention to balance than Epicureanism. A return to my ideal weight of 170--172 will possibly be a side benefit
- The plan is to follow the daily regimen for five days each week, understanding the impracticality of expecting a 100% performance
- The book we're using (and I only purchased it because I liked the look of some of the individual recipes) is called "The 3-Hour Diet" by Jorge Cruise. The endorsement from Emeril Lagasse - "Where great food meets great flavor" - is right on
- The idea of "3-Hour" means that we're supposed to eat something every three hours. The meals are pretty-much 400 calories, and the snacks are around 100 calories. That means somewhere around 1500 calories a day. I'm probably eating more like 1800, but that's still (best guess) only 60-75% of my normal intake
- I'm improving the book (and probably increasing some of the calories) by cooking from scratch where possible. For example, instead of frozen pancakes for the ricotta cheese/cottage cheese/peach pancakes, I use my Joy of Cooking pancake recipe. Instead of frozen spinach, I prepare fresh. Instead of canned marinara sauce, there's a great recipe from another cookbook to prepare my own.
The bottom line, especially in terms of this ongoing "A Life Examined" - "Live as if we mean it" - commitment I have going on, there's absolutely no reason not to enjoy a healthy diet that is at the same time bursting with flavor and bordering on "The Daily Gourmet".
Stay with me on this. I'll be reporting back - maybe even bragging a little as I hone in on 170 pounds. Peace, always - DEREK