I weighed in again on the 1st of the month but I just didn’t know what to say about it. I’m just now circling back again, with great guilt & remorse, my apologies. And I’m reusing the image from the last 2 months because I was just 0.2 lbs off (more!) the same readings from then.
Basically, an abysmal result. My head is not in the dietary game at the moment. But my mouth, unfortunately, is!
This is silly but it might be my best cooking discovery during lockdown. I just found a new way to cook bacon. A way that is so good, so controlled. And there is absolutely no mess afterwards! No kidding. This is so simple I can’t believe it took me this long to figure it out. And if you already knew, don’t go sending me a message to make me feel any more stupid than I already do!
The secret? Use a big pot!
Offhand, I can’t think what the name of this type of pot is? Is it a stockpot? Anyway it’s the bloody big one that you’d pull out to cook a massive chili when you’ve got the whole family coming over.
Don’t get the bacon that is layered so the pack is flat. Get the big one, with thick-sliced bacon, not splayed out, so that it’s like a brick of meat in the vacuum pack. Heat up the pot up to a medium heat & toss the brick in, fat side down. You’ll want to give a little crispness to the outer edge of fat on each slice. Don’t overdo it or you’ll make the pot bottom sticky. After that, there will already be some rendered fat coating the bottom of the pot. Turn down the heat. Now you can start peeling off the slices & distributing them around the bottom of the pot. You don’t have to be careful here, any old way will do, doesn’t matter that they’re on top of each other. Come back periodically & give the whole mess a little stir to swap out the slices on the bottom. The slower pace of cooking will allow the fat to render clean & you’ll wind up almost deep frying the bacon at slow speed. Only one or two bits tried to stick to the pot & a quick scrape of the spatula took care of it. Remove the bacon slices when they get to where you like them. I prefer bacon a little rubbery myself, but many prefer it crispy. Your choice.
The lower temperature required for the slower pace of cooking gives you a lot of nice clear fat. Drain this off into a glass container & stick it in the fridge. That’s for cooking home fried potatoes later! Okay get the pasture raised bacon if you want to be really healthy.
This last step is really important to ensure the easiest, non-drain-clogging clean-up. Sautée some onion & garlic in the residual fat at the bottom of the pot. Then deglase with a little stock. From here you can make whatever you like (I made a potato bacon curry, with cilantro for a green vegetable! 😜) but now, all the fat is gone somewhere useful, & the pot is far, far easier to clean.
The big kicker is this … no fat splatter on the stove top & backsplash! None, not one spot. Thanks to the high sides on that big pot.
Sorry I’m late. But the result is from a June 1st weigh-in.
The past couple of months have been a dietary disaster. I didn’t think that state of the world was having that much of an impact on me, but I guess it was. With hindsight, how could it not. In any case, I just didn’t realize the extent to which I was stress-eating because of all that’s going on. Until I stepped on the scale the first of the month. Wow!
One thing about the news over the past day or two … and it’s a positive thing finally … is that humanity seems to be showing signs of making a comeback. Is there a glimmer of hope to be found in little outbreaks of kindness that we’re seeing these past few days?
We can but hope. No idea how this month will go, from a human perspective or with my weight loss, but I’ll try to fess up on time next month. Meanwhile, I’m going back to figuring out how to contribute something positive.
I haven’t smoked a cigarette all through the month of April. By quitting, I thought I was playing good COVID-19 defense. I believed that was the right thing to do. Right up until I read the stories about the smokers in China & France. Smokers are doing better than non-smokers! Apparently smokers are less likely to get COVID-19. When they do, they are less likely to develop serious symptoms. Even with serious symptoms, smokers are less likely to wind up in intensive care. I know, I know, smoking kills us in other ways. But still!
In France, the differences between the smoking & non-smoking populations prompted a study with a nicotine patch for COVID-19 patients and for front-line health workers. Just my totally uneducated guess here but I’m betting you actually have to puff on a cigarette or two every day to get the benefits! 🤪
One other huge negative to my quitting smoking is that, in lieu of sucking on cigarettes, I’ve continued to stuff all kinds of other stuff into my face! Okay, so it’s stuff like bread, cookies, candy, chips, ice-cream, & a whole host of food-like products that I would normally try to avoid like the plague! Speaking of the plague, let’s get back to the COVID-19 thing!
That was the deflection away from diet & weight-loss right there, did you notice!?! LOL
We’ve all had enough of the social isolation thing by now, right? What happens next? Look, nobody wants to transmit the disease to Grandma. Frankly, I don’t want to go out there & catch the damn thing myself. But we all want to get back out there, sometime soon. Some want out right now! Perhaps their jobs are in jeopardy. Their business might be going under. These are all valid reasons to want things to open up sooner. But the majority of folk still seem more concerned about catching the disease, or of spreading it to someone they love. Their preference is to keep things locked down for longer. Hey, right now, staying home is a very valid position too.
Regardless of our feelings on the matter, I think we’re edging closer to getting back out there. Even the more reluctant of us will likely be thinking this way sometime soon. Why?
Because we’re pretty predictable as a species. Once the burden of frustration exceeds the burden of fear, we’ll all start moving towards getting back out there. Some combination of things will reduce the fear factor. The people who caught it & survived will feel better about getting out there. If my grandma died already, I’m not really protecting anyone at home now. The odds are in favour of that younger person surviving it, they’ll want to escape sooner. What if my government wage subsidy ends in a few weeks time? Put enough good reasons in my basket & I’m suddenly far more motivated to get back out there too. As more & more of us shift across to that position, it will start to feel more like getting back to work is the right thing for some, perhaps many, of us to do. Since there are some braving the more aggressive approach already, any reason the rest of us shouldn’t just sit back & watch what happens for a bit?
Personally, I’m still more in the fearful & careful camp at the moment. But I recognize that this shift in attitude may already have started. There was a noticeable uptick in my day job activity this week. It just feels like people are starting to get used to this whole COVID-19 thing. Of it being a part of our lives now. You might even say it’s beginning to feel normal! Okay, it’s not quite like the regular old flu yet. But you can start to see how it might be one day. There is a shift towards this new normal. No violence, no protests, & no bullshit required, it will happen all of its own accord!
Peace, love & stay safe, y’all!
PS … I think that was a pretty good deflection away from my monthly weigh in, don’t you!?! More dietary self-deprecation & humiliation will follow. I’ll come clean on how bad this month really was, I promise. Just not now. Besides, I really could use a cigarette!
Last week was our annual visit to the IPC APEX Expo, in San Diego. Those who attend this event regularly, particularly those of us from the winter-ridden northern part of the continent, will be chuckling at the idea of “dieting” in San Diego. Along with a much needed infusion of vitamin D from the Californian sun, we get to eat a little differently too. The huge influence of Mexico on the cuisine of San Diego, one of America’s most beautiful cities, is hard to ignore. And I didn’t!
I went down to this year’s show with every intention of thoroughly enjoying stuffing my face with every delicious morsel, or bucket, of food that came my way. And I did!
My activity level is usually up during show week. What with setting up & tearing down the booth, & all that running between booths for meetings. No consecutive two of which are ever at the same end of the show hall. For me, it’s a fair bit of additional movement for a normally car-bound keyboard jockey. I know I can’t exercise the weight off. But I was curious to see if this extra movement could mitigate the damage that might occur over the course of a week or so of misbehaviour. It’s a lame excuse, I know, but it was the best I could come up with to justify cutting loose. And that’s what I wanted to do.
Modern Mexican food, in America, might be the perfect combination of carb, protein & fat overload for adding weight. Fast! Toss in beer & margaritas, & it gets even better. And how can you not do that? Though I’ll admit, I really shouldn’t have given in to the crème brûlée, the deep fried ice cream & those cream cheese filled pastries. It was so unnecessary! 😜
Only 3 pounds. Just returning to a lower carb regimen should see that resolve pretty quickly, as the retained water is shed. Is there a little extra fat on board too? Probably. But still, it’s nice to know that additional movement, & I’m not talking huge activity here, can increase the tolerance for cutting loose every now & again. Some walks on the beach & a little dancing, for example, might allow for some pretty liberal eating whilst on holiday. Now that’s a pretty liberating thought to carry forward, as I prepare to engage in the battle again.
Though I’ll probably just start tomorrow. What with having returned a day late because of a cancelled flight, & tomorrow being Monday & all! 😜😁