In upstate New York it’s starting to get cold. That means bundling up with undershirts, sweaters and jackets.
There may be a human being in that moving mass of material you pass on the street. It’s a biped to be sure, but its form is completely obscured. And that’s great news, because all those layers can easily obscure an extra five or ten pounds.
Did you step on a scale after Thanksgiving? Don’t! What’s the point. You ate a lot. You are going to get a little chunkier. Embrace it. There will be time to sweat the weight off in January, as you prepare for the spring and the early onset of swimsuit season. And in the meantime those extra pounds are going to help keep you warm.
This is great news. And I have a few ideas about how to earn those extra calories.
First, my birthday is coming up next week. On Thursday, I’ll be a day older than I was on Wednesday. To celebrate I’m going to get some lobsters. They may be the children’s first lobsters, which is shocking to believe. Anyway, there will be plenty of melted butter and sparkling wine.
But the big push is going to start on December 8. Because that is the first night of Chanukah. For those who don’t know, it’s when we Jews celebrate the Miracle of the Oil. So traditional foods are fried potato pancakes and jelly donuts. But I extend that a bit to other deep fat fried foods.
By then we should have the results of the Tour de Fried Mozz and Melba. You may have also seen my recent post about Buffalo wings at The Ruck on All Over Albany. Those are fried too (and then covered with butter). Whether or not I’m brave enough to tackle another deep fried Buffalo burger at Swifty’s is anybody’s guess. But some good old fashioned French fries always hit the spot.
Oh yeah. I almost forgot. I’m headed off to France for a few days mid-month to try and flush my system with pastry, cheese, bread and wine. I figure given the French Paradox a little time in Paris should lower my cholesterol.
When I return, we’ll be in the thick of the pre-Christmas push. I hope to get some of that Meadow Brook Egg Nog that Mr. Dave has been writing about. Because that sounds like the store bought nog of my dreams. But it’s not exactly light.
Then it’s off to the farm in Pennsylvania for Christmas and New Years Eve. Those always tend to be meat fests fueled by the products of great local butcher Holland Brothers. I’m partial to the pork roast braised in sauerkraut with kielbasa and bacon. Actually, I don’t know if my mother-in-law puts the bacon in that dish. But damn, that would make it even better.
Somewhere in all of that I need to finish up the several special pieces of cheese I still have on hand, the duck salami, and the hunk of guanciale that’s destined for a carbonara once I get some farm fresh eggs. Oh yeah, and there is all the eating to be done in the search of the next Eat This!
January I go back to steel cut oatmeal and flax seeds. But December is going to be off the charts.