Do it Yourself Diet for Life that Makes you Happy and You Can't Cheat on

Do it Yourself Diet for Life
that You Can't Cheat on,
that makes YOU happy.


Spend two weeks deep in thought about what your favorite foods are. All your favorite foods. Including junk foods, alcohol . . . think, think, because we don't eat our favorite foods just like we don't live the life we would prefer. Example: You love canned pineapple, but classify it as a dessert, and you seldom eat desserts.

While you are thinking, eat up what is in the house and buy favorite foods, putting the ones you don't have to cook AT EYE LEVEL.

Next stage is two weeks of fitting favorite foods into the way you cook, if you cook – into your lifestyle; combining them together. Example: that pineapple blended with pureed garbanzo beans, relish, a little horseradish, and crushed pineapple put into pita bread with grated cheddar cheese.


While you are thinking the second two weeks, continue buying favorite foods and putting them where your eyes trip over them. You will walk into the kitchen hungry and not reach for junk you don't want; you will reach for what you truly do want. Don't forget the simplest things like lettuce and tomato sandwiches.

You ease into this diet; it takes time. Remember you are not consciously trimming calories or fat or any other thing unless you WANT to at the moment
.
As you eat primarily the foods and the meals you enjoy, strange things happen. One, food ceases to be an issue: Anytime you want, you walk into your kitchen and eat something you like. As the food ceases to be an issue, you eat less: magic. Two, YOU BECOME HAPPY!!!!!!!!! Your body is happy, and it takes you with it. Not temporarily.

A happy consequence of this diet is your weight becomes what is normal for you. I invented this diet because I was so busy not because I was so chubby. And I lost 12 pounds over a few weeks.
All these things happened to me when I did this, and to all others who did; but that is only a few souls. There's a rumor of a similar diet that simply says: Eat only what you want when you want it, don't eat out of boredom, etc. In this diet, you can eat out of any motive in your vocabulary.
One day on this diet, I ate a huge bag of potato chips and three beers, in the sun sitting on a picnic table on a perfect day when the phone did not ring. I did not cheat on my diet that day, and I was soooo happy. I ate nothing else. I still remember that day.

Chicken Wing Drumettes

Barbecue Sauce Beneficial

on

Chicken Wing Drumettes

Easy barbecue sauce is not only healthful, not only easy, but it clings thickly to the food, isn't sugary, and is mouthwatering.

Get out your blender. Fetch a head of jumbo garlic, your best friend. Keep this a secret: You don't have to peel the individual cloves, no one will know! Put the cloves in the blender.

Shake a bottle of Lea & Perrins Worcestershire Sauce: That is the one that has the antique-looking paper from top to bottom. Lea & Perrins is the ONLY Worcestershire sauce: It has tamarind and other magic ingredients. No substitutes. Pour the black liquid to just under the tips of the garlic cloves – which will probably be about a cup out of the bottle. (Garlic cloves are in the blender, remember?)

Liquefy into a thickly frothy black gunk. Black gold it is. This is your barbecue sauce. Just make what you will use each time. It does not taste like garlic or like Worcestershire sauce.

Chicken Wing Drumettes

Pour some of the sauce in a toaster-oven-size shallow pan. Put the package of chicken pieces close together but not crowding one another. Pour the rest of the sauce on them.

Bake in the oven at 350° for about half an hour. (This time is from memory, chicken wing drumettes don't live in the wilderness one-horse grocery store here. If you want to know whether food is done, just sniff: The smell happens when the food is ready most all the time.

This meal is wonderful served on white rice. Taken to a potluck dinner, it will be the first to go and everyone will want the recipe. Promise to give them my web addresses!

One package of chicken wing pieces will serve two or three souls.

Or they can be glorious hors d'oeuvres. Just add toothpicks.

Bacon Flavored Red Meat Treat

Bacon flavored Red Meat Treat
you don't have to be a man to eat

Peel about half a head of garlic and leave it in tiny pieces in your food chopper. If you don't have a food chopper, get one – and for now just smash the garlic in a baggie with a hammer. This will motivate you to get a food chopper. I know this!

Cut any red meat into thin strips, have a little bacon grease handy to saute (fry) it in quickly later, in a fry pan of appropriate size. For now, keep it warm.

Take 3 slices of bacon, assuming you have at least two pounds of red meat, and cut them together in roughly one-inch squares, into a pan no more than medium heat. Kitchen scissors held over the pan is the best way to do this. While the bacon is slowly developing grease, separate the little pieces and chop one, two or three onions – depending on how much meat and how much patience you have.

Here is the best way to chop the onion: Get out a paper towel, fold it diagonally, put half an onion on it. Slice the half-onion fairly thinly one way, keeping it in one shape together, then turn the paper towel and slice the onion thinly the other way. Pick up the paper towel by the corners and walk it to the waiting pan. Do this with the other half-onion, and with however many other onions you choose to process. The best way to peel that onion is hold it in one hand and cut one end off with a knife in your other hand, go down that side leaving one or two layers of white, cut the next end off, go down the other side leaving the same one or two layers of white. You now have a circle of onion peel with white in it. Throw that out - although, if you are making soup, onion skin is good flavoring. You will get the hang of this quickly.

Now that the onion is meeting the grease in the pan, you can put a little curry on it if you wish. This would be for health more than for taste, in this recipe. If things get a little draggy in the pan, don't add more fat, add perhaps a little vinegar from a jar of jalapenos; water will do. When the onion is no longer obviously raw but is cooking away, dump the garlic en masse into the community in the pan. Stir every once in a while: Keep it moving.

You may now turn your attention to the other pan, where, if you remember, a moderate amount of bacon grease is warm and waiting. Increase its heat beyond medium but nowhere near high. You want it to sizzle moderately when a test strip of meat kisses it. When that temperature is reached, in goes all the red meat strips which you want to be cooked only enough to not be a raw color, but not browned either. In other words, this meat must be tender. So taste it as you cook it, and take it off the burner as soon as it is desirable to you. Obviously, you keep it moving to make this happen.

Serve the two together. It tastes even better than it sounds. You will see.

Variation would be to steam some mixed frozen vegetables, and either serve them separately here, or stir them at the last minute into the onion community. This recipe is guyfood, so the vegetables may offend – best served separately or not at all.

No Work Impressive Chicken and Sweet Potato

No Work Impressive
Chicken and Sweet Potato
with no pot to scrub

You know those thin frozen cardboard chicken breasts that come in a heavy bag, that only a dieter would choose? Well, we are going to make them gourmet: This recipe makes your reputation!

Today you are exhausted and want a hot meal, not in a box. Okay, here's what you do before you hit the shower and the news and a drink: Turn the oven on to between 200° and 230°.
That is not a misprint.

Take out anything shaped like a frying pan. Put as many frozen chicken breast filets as will fit easily in it – usually 3 in a standard pan, but – whatever, it doesn't matter.

Shake up a can of sweet potatoes. Yes, them! Those waterlogged nasties you had to eat before you got old enough to fend for yourself. Never mind, trust me. Dump them into the pan, juice and all. Now, pick up the potato hunks and put them on top of the chicken slabs. That was the hard part.

Now, put dried pineapple pieces and dried apricot in the holes where there is no chicken, in the ocean of juice there. If you have the ambition, fresh ginger grated into this will make the candied-taste-to-come even more impressive. Maybe next time?

Into the oven with the pan, NOT COVERED. Now go take your shower, watch or read the news and have a drink of something.

Keep an eye on the oven project: Time is NOT of the essence, it is very flexible. Here's why:
The canned sweet potatoes, in the low heat, return to their former identities as sweet potato.
The juice concentrates, what with evaporation and the dried fruit sucking it up. The chicken is candied as the liquid thickens, and is tender because of the low oven temperature. This will keep longer than you would think in the refrigerator . . . if it even makes it into the refrigerator.

(The addition of vinegar could make this a sweet-and-sour dish, but I never tried it.)

Do It Yourself Diet That You Can't Cheat on That Makes YOU Happy

This is a Do It Yourself Diet
that You Can't Cheat on,
that makes YOU happy.

Spend two weeks deep in thought about what your favorite foods are. All your favorite foods. Including junk foods, alcohol . . . think, think, because we don't eat our favorite foods just like we don't live the life we would prefer. Example: You love canned pineapple, but classify it as a dessert, and you seldom eat desserts.

While you are thinking, eat up what is in the house and buy favorite foods, putting the ones you don't have to cook (or don't have to cook much) AT EYE LEVEL.

Next stage is two weeks of fitting favorite foods into the way you cook, if you cook – into your lifestyle; combining them together. Example: that pineapple blended with pureed garbanzo beans, relish, a little horseradish, and crushed pineapple put into pita bread with grated cheddar cheese.

While you are thinking the second two weeks, continue buying favorite foods and putting them where your eyes trip over them. You will walk into the kitchen hungry and not reach for junk you don't want; you will reach for what you truly do want. Don't forget the simplest things like lettuce and tomato sandwiches. (See my recipe for deviled egg sandwich.)

You ease into this diet; it takes time. Remember you are not consciously trimming calories or fat or any other thing unless you WANT to at the moment.

As you eat primarily the foods and the meals you enjoy, strange things happen. One, food ceases to be an issue: Anytime you want, you walk into your kitchen and eat something you like. As the food ceases to be an issue, you eat less: magic. Two, YOU BECOME HAPPY!!!!!!!!! Your body is happy, and it takes you with it. Not temporarily.

A happy consequence of this diet is your weight becomes what is normal for you. I invented this diet because I was so busy, not because I was so chubby. And I lost 12 pounds over a few weeks.
All these things happened to me when I did this, and to all others who did; but that is only a few souls. There's a rumor of a similar diet that simply says: Eat only what you want when you want it, don't eat out of boredom, etc. In this diet, you can eat out of any motive in your vocabulary.
One day on this diet, I ate a huge bag of potato chips and three beers, in the sun sitting on a picnic table on a perfect day when the phone did not ring. I did not cheat on my diet that day, and I was soooo happy. I ate nothing else. I still remember that day.

Don't think of this as a "diet": It combines with any other eating routine you encounter; you simply choose only foods that are compatible with your "diet diet."