THE DOMESTICATED BACHELOR

Swedish Chef. Bork

by Jonathan Bork Bork Perry

So, I’ve put a moratorium on the baking and cooking.  I was pleased with myself to finally be making non-sandwich food.  I’d done it before, just not so compulsively and not in a long while.  But here’s the conundrum:  Extra cooking means more eating and less weight loss.  My remedial chef skills are coming around (sort of) and it’s great to eat tasty junk you’ve made yourself.  However, this generally means fixing a dish or pan or something that might serve a hockey team, but I live alone, so I end up eating brownies for several days.  Or cake.  Or peach cobbler a la mode (All from boxes.  Don’t get too excited, mom.).

Now, I really have been trying to lose weight.  Between April and June, I lost 20 pounds.

Berry Cobbler-July 12

So far, I’ve lost 30 pounds, as of today, actually, but based on my earlier trajectory I should have lost 50 pounds by now (I know it slows down as you get closer, but whatever). I started this whole kitchen self-improvement/domestication thing with the aforementioned baked goods as well as cooking falafel, pasta, and eggs, but it’s totally messed up my well-designed weight-loss plan.  Certainly I could freeze things or refrigerate them, but eh.  The stuff’s there calling my name.  I must answer, if only for research.

Cake-June 14. Went bad b4 I could eat it all

For years, I’ve eaten microwaveable meals from the likes of Weight Watchers or Lean Cuisine, even though I haven’t been in those diet programs (grocery stores carry the dinners). I still eat them regularly for maybe 25% of my meals. These portions are well-sized and usually fairly healthy. I generally eat well, with the huge exception of  desserts, especially chocolate.  I scarf that stuff down like a drowning person coming back up for air.  Still, I’ve even learned to control myself with the sugar stuff.

Falafel (not actually the batch I made)

So, what have I learned from all this?  I’ve learned to pace myself with the cooking and baking, to try cooking some more healthy foods (possibly inedible sounding stuff), to not be afraid to freeze things (I wasted a third of a cake because I didn’t freeze it), and that I should work on my self-control, especially when it comes to baked goods still warm and gooey from the oven.  Mmmm.  Oh, and maybe I could take some excess food to work and pawn it off on the coworkers, or something.  Doing these things should help me strike a balance between eating healthy and being the Swedish Chef.

non-magical brownies-June 27

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