I've changed my eating habits over the last three months and tend to keep a close eye on what I enjoy and the calorie count. I actually do not feel deprived because the longer I go without extra sugar in my diet, the better fruit and vegetables are tasting. My husband and I still have a splurge but keep it within bounds.
Today, we were out shopping and we remembered a review we had read about a fast food place that was supposed to have terrific fries. We decided to get a small order and share it. An order of fries is usually about 400 calories so we enjoyed the spur-of-the-moment treat. My husband came back to the car with what seems like a large bag for a small order. The fries were interesting, tasty enough, but not terrific as advertised. They were okay. We didn't finish them but were glad to have tried them. As we drove along, my husband mentioned that they had the calorie count next to the menu . . . and the fries were 1,425 calories! I exclaimed that I couldn't believe a small order of fries could have that many calories. My husband got quiet and then said, "Uh, I got a large order . . ."
With that information, I'm firmly of the belief that the fries were not worth ever going back for and I will not send my husband in to buy the next extravagance we might want to try. Fortunately, we barely ate a third each and my teen son happy ate the leftovers we brought home. Does he worry about calories? In fact, he does but only about getting enough as he is a thin guy. It really isn't fair! :-)
Monday, May 21, 2012
Inexpensive meat - expensive-tasting recipes!
A friend asked about recipes and in searching out one that I like to use, I re-discovered an old favorite so thought I'd share both of them here.
This recipe's ingredients seem simple but the combination and taste is excellent. I discovered a
small cookbook of the dishes offered at Rao's Restaurant in New York. It is a very small one, people reserve a table months ahead of time, and some people even have a reserved table for when and if they are in town. Obviously, they are the wealthy and movie star types.
The combination of wine, cream, and mustard is fantastic. Although the recipe calls for hacking the chicken into very small portions, I've often done this recipe with a regular cut up chicken with good results. It goes well over hot rice or with pasta.
Mark Twain understood . . .
When we remember we are all mad, the mysteries disappear and life stands
explained.
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