I didn’t bother weighing myself on 1 Jan having woken up somewhere else. On 2 Jan was 97kg, by my scale, which really means 99 kilos or 218 pounds. My fighting weight is 185 – 190 so I should really be aiming to lose 33 pounds, yet my new year’s resolution goal is 22 – so I’ve got a buffer!
Having lost about 10 kilos last year have rediscovered the obvious – losing weight requires eating less and exercising more. Surprisingly, the eating has the biggest impact. Creating rules however has never been a successful way to achieve anything. One has to want to do it, by actually being compelled by one’s own inner forces. For me discipline has always been the opposite - sending me in a different direction then originally intended. So there has to be some non-negotiables, supplemented with compromises. Coffee – but no milk. Three meals a day – but no snacking; alcohol whenever, where ever – but two weeks on the wagon every quarter, and drinking lots of water; avoid steak, lamb, shell fish and rich, fatty foods – except during holiday and vacation – whoohoo!
This holiday season was kicked off by picking up a bottle of my favorite scotch, The Balvenie, at the duty free in Borispal, Kiev’s international airport. After a traditional Christmas Eve with fish and cabbage soup (kapustnica), Christmas kicked it into high gear with pan fried Hungarian goose liver followed by roasted duck, with homemade Austrian knudle-style dumplings, washed down with a selection of South African wines. We opened up with Chenin Blanc, a light dry white wine. Then moved on to a light and fruity Pinot noir with a very clean finish. Next, a pair of full bodied Shiraz’s. The first, which I really liked, had an oakier pallet, with hints of cinnamon and forest berries. The second, was actually better, although similar, but with an overall rounder finish, with deep notes of cherry. We finished with a cabernet sauvignon and of course a healthy slug or two of the single malt.
This continued several days later with a beautiful aged Irish Angus filet. After some recent experimenting, I finally discovered the perfect way to prepare it. Sear it on the outside with a generous crust of fresh ground pepper and rock salt, caramelized with a thin soy sauce and olive oil glaze. Then leave under the broiler just long enough to ensure an evenly colored reddish pink juicy center. The trick is to cook it in one piece and then sliced at an angle ensuring the crust is just thick enough to complement the meat but not over power it. A similar selection of wine and whisky to go with, of course, followed by my sister’s famous New Orleans style bandy crème brule.
Because things were getting a bit too meaty we decided to finish the holidays with family friends and opted instead for seafood pasta. This particular dish I used to make a number of years ago in my parent’s kitchen but have not attempted it lately. The sauce is based from roasted red peppers which are blended with lemon juice, white pepper (gives it a kick), and just a bit of dill. Fresh Saint Jacobs scallops (big ones, about two inches wide and inch and a half thick) are broiled in garlic and oil gently under the flame for couple of minutes a side, Tiger prawn are grilled in the oven as well (for the kids). Served over angel hair pasta and with a scallop and shrimp julienne according to individual taste.
Alas – the ol’ gout is kicking in. From here on out it’s sheep’s yogurt for breakfast, shitake mushroom with leeks and spinach for lunch, and fish for dinner every night. A least for a little while . . .
No comments:
Post a Comment