Can you judge one’s diet by the insides of their fridge?
I look at mine, stuffed with a rainbow of greenery and think, who lives here?
Last week there was bacon, yogurt, two bunches of rhubarb, grapefruit beer, champagne, a large jug of maple syrup, chutneys, jams, and lots of cheese.
Today, it’s all leaves.
Suddenly, I’m a nosy parker about fridges. See what lack of coffee does to me?
Spring fever may have caused me to say yes to the insanity of giving up coffee for a week but I’m committed now. It’s only a week, I tell myself, as I gulp down my umpteenth glass of water. There’s even leaves in my water ( mint-I love the taste).
I don’t believe in diets. I love the colour of life and don’t want to conjure up a world without wine or dark chocolate ( … peaches, champagne, sushi, s’mores…)
Moderation is the better approach, even if, for some of us, akin to an Everest climb.
But spring tune ups are OK. If my garden needs sprucing, so then do I. With the sage advice of a holistic nutritionist, a group of us have cleaned out our pantries and emptied the pantry and fridge of dairy, wheat, alcohol, sugar and (ugh) coffee beans. I’ll let you know next week if I’m still me.
Right on cue, I spot a link to a NY Times magazine post that peeks inside the fridges of 11 top New York chefs. Food porn just reached a new level.
You can’t see the skid marks but here is the link* Lessons learned? Always keep a parmesan chunk in the frig, and yes, it’s perfectly OK to have champagne with eggs. I’m adding Big Gay Ice Cream to my next visit to NYC because, well, the chefs there have Kit Kats in their home fridge. Kindred spirits are everywhere.
Meanwhile, while I miss my daily dose, the best I can do is read about it, in this brilliant piece about the “myth makers” at Tim Hortons from the May issue of the Walrus magazine.
For other kinds of cravings, you may also enjoy reading: Waiting to Skinny Dip
*for NY times subscribers.