As I meandered into work yesterday my mind was toying around with converting 81cm into inches and was so shocked with the results that I had to double check with a calculator when I finally got to work.
Now it was always a consolation and of great comfort to me to know that despite for most of my life having a backside the size of East Anglia, I had a very small waist. When I was 21 I had a 24 inch waist.
Discovering therefore that I now have a 32 inch waist has been the kick up the backside that I have needed to look seriously at the amount of exercise I get and the quality of my diet.
So as of today I am cutting down on my alcohol intake and improving the quantity of vegetables in my cooking. On the veg side I made a start last night with a chow mein that was heavy on the frozen vegetables – which are apparently just as good for you as fresh ones – and since I like a well stocked freezer I have no excuse for not eating large quantities of vegetables…
I do not exercise. I don’t get any enjoyment from exercise for exercise sake and there is no way I’m wasting my time down a gym. However I have until recently always been reasonably fit because I have never minded walking and I don’t consider anything under 2 miles to be an unreasonable distance. Unfortunately since having Spider I have been a little more reliant on the car for logistical reasons and lack of time. I am therefore trying to work more exercise into daily life.
I know I am fooling myself to think that without a lot more effort on the exercise front I will ever get my 24 inch waist back and if I’m honest I think trying to get rid of 8 inches of blubber is probably not achievable. I am therefore aiming for 27inches and if the first 2 inches come off easily then I might increase the exercise regime to something more intensive.
Having scanned through my recipe books for inspiration I have come to the conclusion that Leon: Allegra McEvedy might be a good book to use for menu planning as it appears to have less reliance on butter and cream and does seem to have a high content of vegetables in the recipes.
I was interested to note that Allegra has a new recipe book coming out in August co written with Paul Merret (whose Losing the Plot: Tales of an Allotment Chef I received for my birthday last week) called Economy Gastronomy which is concentrating on eating well, eating healthily but eating cheaply…sounds very timely.