Tomorrow is the first day of my campaign to get me eating healthily – I would like to get the rest of my family eating healthily but that might be slightly more than I can manage (Spider has potential he eats the more colourful members of the vegetable world).
Yesterday I tackled the building site of the back garden – its going to be a long job but at least I’ve strimmed the grass and made a start at stacking all the dead wood in one place
back garden pre tidy
I have also organised the shed, camping and toys on one side and my gardening equipment on the other. Am contemplating drawing a chalk line down the centre…have threatened dire penalties towards anyone messing up my “sanctuary” if a dark dingy cobwebbed infested place can be called a sanctuary.
All my tools are finally in one place, soon to be joined by all the various seed packets that inhabit every spare drawer in the house.
Unfortunately all the plants I grew in February and March have died off as I had nowhere to put them after the allotment fell through so I am looking for free or cheap plants of whatever sort I can get my hands on.
Later today I shall make the last cake (other than my Mum’s birthday cake) that I intend to eat until I have got my waist measurement down to 28 inches – still cooking for other people though..
I am also part way through 2 soups. There was a report on the BBC website last week that scientists thought that soup might be the key to dieting as it makes your brain think you are not hungry for longer – sorry can’t find the link. I am part way through as one of the recipes involves soaking beans overnight and then cooking them. I don’t have a lot of luck with dried beans so I doubled both the soaking time and the cooking time and I think they are now “cooked, with a little bite left”.
The recipes in question are Nigel Slater’s “White Bean and Tarragon Soup” replacing the borlotti beans with haricot and the tarragon with possibly thyme (I actually grew some borlotti beans last year and they were very easy and so beautiful to look at). The second recipe is from a blog I read Glittyknittykitty (Potage Crecy with Peppers – January 16th) and is purely because I have been given a jaw of Peppardew peppers and have a large bag of carrots in for Spider.
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.