I love food! For as far back as I can recall (and that’s a really long time) I have been fascinated with it. As a four year old I would pry open four Oreo Cookies, take a slice of American Cheese, folded into quarters, and put each quarter of cheese on one of my cookies, put them back together and YUM! Though many people- maybe even you, are thinking ‘Ew, that sounds disgusting’ I will ask you to think of going to the Cheesecake Factory for an Oreo Cookie crusted cheesecake! I don’t think anyone suggested this combination to me, in fact what I remember is sneaking into the kitchen early in the morning while my parents were still sleeping, to make this treat.
Through my life I have struggled with my love of food. This love has enabled me to develop my talents and develop the skills that make me an excellent cook. It has also been a part of my continued and life-long struggle with my weight. I am tired of fighting with one of the great loves of my life. I am embarking on a project of making peace with food, finding ways to eat delicious and satisfying food, while tackling the weight I am uncomfortable with.
Though this blog is called the “last diet” it is really the end of diets for me. It is about surrendering to a love of food that I hope will free me. If you want to find a diet you don’t have to look very far… If you want to learn with me to make peace with food, cook and eat really good food, and make more educated and healthy choices then please join me on my journey.
I will share recipes, techniques, my views on food and our food supply and options, my opinions about how we feed the people we love- especially our children, and how the way you eat can have a positive effect on you, your family, your community and the planet. I promise to be opinionated, well informed and open to feedback. I promise to share my triumphs and struggles, and to share my progress and setbacks with you, my community.
EAT ANYTIME, SUPER-SIMPLE REFRESHING SUMMERY GAZPACHO:
In a blender combine in two batches:
3 lbs of plum tomatoes
1 seeded cucumber cut into large chunks
1 seeded green pepper cut into quarters
3 cloves garlic
1/2 large onion chopped
1 tsp salt (I prefer kosher salt)
fresh ground pepper
3 TBL olive oil
optional:
jalapeno pepper
cilantro, parsley (flat leaf),
2 slices of bread torn into pieces (this will make the soup a bit creamier)
Some say to strain this, but I think it’s fine without straining. Chill for at least 4 hours.
The Chef's Last Diet 