This morning I had a terrible moment when I looked in the mirror and I couldn't see my chin. I could see something, but rather than being something defined it was... well it wasn't.
My weight has always fluctuated, but I've decided enough is enough. No more large portions, no more picking at leftovers, no more *gasp* chocolate.
Chocolate is my nemesis. I can demolish a large bar in minutes, chocolate mousses are inhaled and chocolate biscuits just disappear. It's all (mostly) chocolate's fault.
But a couple of other things made me realise that it isn't always chocolate's fault. I found out that cooking lessons aren't compulsory at my old school, for any age. This shocked me more than I thought it would. Sure, my dad taught me how to cook, but I learnt the technical processes at school explained in simple ways (gelatinisation in bechamel sauces are because flour molecules pop, in pastry the butter makes a rain coat for the flour). If you don't know how or why things work, will you be quite so experimental in the kitchen?
Today is Jamie Oliver's Food Revolution Day. A time to make us think what is in our food. When I cook food, I know what's in it. I think. But I don't, I couldn't tell you how many calories are in a piece of lamb, or homemade bread, or how much vitamin d is actually in kale. It comes down again to education, we need to learn about food at all ages. I will certainly be watching much more carefully what I put in my food. In the meantime, goodbye, chocolate, I'm going to miss you.
My weight has always fluctuated, but I've decided enough is enough. No more large portions, no more picking at leftovers, no more *gasp* chocolate.
Chocolate is my nemesis. I can demolish a large bar in minutes, chocolate mousses are inhaled and chocolate biscuits just disappear. It's all (mostly) chocolate's fault.
But a couple of other things made me realise that it isn't always chocolate's fault. I found out that cooking lessons aren't compulsory at my old school, for any age. This shocked me more than I thought it would. Sure, my dad taught me how to cook, but I learnt the technical processes at school explained in simple ways (gelatinisation in bechamel sauces are because flour molecules pop, in pastry the butter makes a rain coat for the flour). If you don't know how or why things work, will you be quite so experimental in the kitchen?
Today is Jamie Oliver's Food Revolution Day. A time to make us think what is in our food. When I cook food, I know what's in it. I think. But I don't, I couldn't tell you how many calories are in a piece of lamb, or homemade bread, or how much vitamin d is actually in kale. It comes down again to education, we need to learn about food at all ages. I will certainly be watching much more carefully what I put in my food. In the meantime, goodbye, chocolate, I'm going to miss you.
Oh no! Don't see it as goodbye - just a 'see you later'
ReplyDeleteI couldn't give it up completely. It's all that's standing between me and insanity most days!