Chicory Root and Fiber One Bars

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Too Much of A Good Thing

Fiber One Chocolate Chip bars are delicious, but don’t eat too many. I looked up Chicory Root and found these posts and funny comments. I laughed, because they’re telling the truth.

Creating A Healthy Snack Bar

I was going to try to make some of these bars, because they taste so good. But, I could not locate a store selling Chicory Root as an ingredient. So, I looked it up online to learn more about it, and learned that Chicory Root is the reason these bars make people feel gassy if they eat too many of them. So, I’m just going to try to make a similar yummy bar with honey, chocolate chips, rice crispies, oat meal and a little flour and leave out the gut-wrenching ingredient (Chicory Root! beware!).

The Good Chicory Root Does

It does actually seem that Chicory Root is a good thing, but only in moderation. The claims are that it lowers cholesterol (among other things) and blood sugar. That’s probably because it assists in moving the food right on through so fast it can’t stick around and be absorbed. All things in moderation, I suppose.

Comments About Chicory Root and Fiber One Bars

Here are posts with funny comments on blogs about yummy fiber one bars:

Fiber One Chewy Bars

Fiber One Oats and Chocolate Bar Review

Chicory Root Information

 Here is an interesting page about Chicory Root:

Chicory Root Fiber

Chicory Root Fiber

With more and more people resorting to a high-fiber diet, food products, like, those with chicory root fiber is fast gaining momentum. Read on for more information about chicory root fiber. 

 

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What Will You Do In 2010?

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Work

I plan to work. That is a given. Always.  I hope to be starting a new job. There will be much to learn. There will be much required. That is as it should be.

Music for Children

I want to find the time again to sing for children. I’ll probably sing for the class of a first grade teacher I know. I don’t know if I’ll do more than that any time soon.

YouTube

I’d love to make some little videos of some of my songs and put them up on youtube. I imagine my ‘little movies’ more as slide shows of related images than actual movies. I’ll probably start with Teddy Bear.

Songwriting

It’s time to write again. My last round of new songs came with my return to NC over two years ago!

Stained Glass

I had ideas for Christmas gifts (not made). I’ve been drawing design ideas for a year (not made). I’ve purchased and collected glass (still in boxes and leaning against walls). It’s time to do some stained glass again. Maybe that will happen when the weather warms and I can sit outside again.

Gardening

I don’t have a seriously green thumb. You’d know that’s true if you saw my yard. (You’d think I had a green thumb if you looked at these photos from my yard … all without any growing help from me!) I am pretty good at growing bits of greenery in water (break off a stem and stick it in water and wait for it to grow). And, I have grown some good tomatoes a few times in my life.

Photography

I think I could take pictures of boxes or shoes or pots and pans and still enjoy it. But, I really enjoy taking photos of people. I’d love to be the event photographer (for the memorable candid shots) for parties and celebrations. I do it once in awhile, but I’d love to do more of that. I love to take pictures.

Only a Few Ideas

Those are a few of the things I’d like to do in 2010. At the head of the list is where I’ll spend the major part of my time (work). The rest are things I’d love to find more time for when I’m not working. I could go on and on, but you get the idea.

What Are Your Dreams and Plans?

What will you do? What would you like to do? What do you imagine and hope you’ll try?

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Truffles 2009!

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I Forgot to Make Truffles

I’ve been so busy this year, I forgot that I like to (try to) make truffles at Christmas time. I thought this year  I’d just melt some chocolate chips and stir in some peanuts or pecans (not both together), drop spoonfuls of it onto waxed paper, and then give those candies for gifts. But, things got so busy right at the last, I even forgot to do that!

Lucky for Me, A Truffle Page Was in the Stats

Say what? Well, I was looking at the referring page info the other day and clicking links to see where visitors were before they came here. Somehow, someone got here from a truffle recipe on another page (Last minute gift:Christmas truffles). So, lucky me, I read that recipe, and it sounded like something I might be able to do successfully.

The Short Story

There’s a long story here, and I’ll probably tell it some day (about in-laws and calculations and conversions between standards of measure), but for tonight it’s enough to say I told the family they could have any that I “messed up” (imperfect balls of melt-in-your- mouth chocolate). So, they said things like, “Someone scare her, so she’ll mess up,” and, “I’ll have some more of your failed chocolate.” Perhaps the most creative was, “That’s too big a gift. You shouldn’t give so many to one person.” (I made a plate of truffles for three neighbors with eight pieces each.) “A gift box of truffles is usually only three pieces. Three pieces is a nice gift.” They needn’t have worried. I left a full plate  for the family, too many to eat at one sitting, even with many people and several pieces each.

Melt in Your Mouth

Melt in your mouth good? Oh, yeah! The consistency was just right.  You can pop an entire truffle into your mouth and it just dissolves. Mmmmm. I used three kinds of coatings: powdered sugar, cocoa powder, and cinnamon.

Truffles for You

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Pumpkin Pie Spice Recipe (just in time for Christmas pies)

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In the Newspaper

Yep, there was a little article in the local print version of the newspaper. I found it (clipped out) on the table while visiting family.

How Do You Make Pumpkin Pie Spice?

According to the article, it isn’t very difficult. And, the author said it costs less than buying it, too.

Encyclopedia of Herbs and Spices

These instructions come from The Contemporary Encyclopedia of Herbs and Spices (Wiley, 2004) by tony Hill.

Pumpkin Pie Spice

Combine:

1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/2 teaspoon grated nutmeg

Note: For best results, grind or grate cloves, allspice and nutmeg right before using them.

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“Just Don’t Eat So Much”

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Maybe AFTER Christmas

Those are not words we want to hear right before the feasting most of us do around Christmas. Maybe we can hold on to this one for January 1 of 2010!

But, Seriously …

Those are the words that stuck in the mind of a man who had eaten compulsively since he was in high school. He had passed 450 pounds, and he could not find a way to lose weight.

“Just don’t eat so much.”

A co-worker said those words, and they made sense. So, little by little he ate less and less. Now, instead of 9,000 calories of junk food and fast food each day he eats 1,700 calories of healthy food.

Wow! Congratulations!

Read the article and watch the video.

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[UPDATE: What do you think of this?Students may not be allowed to graduate because they're obese]

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Hungry for Pizza?

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What I Ate While I Was Sick

Here is a photo of what I ate for one of the 24-hour blocks of time while I was sick.   It was good.

Chicken Pizza For A Cold

Of course I rationalized that it had everything in it that I would need to get well.  It’s well balanced, right? Bread (grains), pepperoni and chicken (meat/protein), cheese (dairy/calcium/vit d), fresh tomatoes (vitamin C), and Turmeric (believed to have health-giving properties).

Here’s My Pizza

Don’t You wish you’d been here?

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Food, Food, Food – Julie & Julia – in theatres August 7, 2009

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How Julia Child Saved My Life

Well, not MY life, and maybe not literally HER life, but the trailer for Julie and Julia looks good.

Meryl Streep

Meryl Streep is in this movie. With Meryl Streep, you can’t go wrong.

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Garden Fresh Tomatoes and Avacados

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Simple and Surprisingly Delicious

There’s not much to this recipe. It’s hardly a recipe.

Slice Ripe Tomatoes

Add Salt, Pepper and Garlic Powder

Slice Avacado around the edge of the plate/bowl of tomatoes

Drizzle with apple cider vinegar and olive oil

Enjoy!

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Four Bean Salad

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Really Yummy

This salad is SO good!  It’s just beans and a few other things. And, it’s good!

Four Beans

Okay, not four beans, four kinds of beans.

1 can of white beans

1 can of kidney beans

1 can of black beans

Drain each can of beans. Rinse the beans and put them into a bowl.

1 cup of cooked lima beans (from frozen beans, follow directions on package).

Let the beans cool, or don’t if you’re in a hurry, and add them to the other beans.

The Yummy Sauce

1/2 cup mayo

2 Tablespoons vinegar

1 teaspoon garlic salt

1/4 teaspoon pepper

2 teaspoons dijon mustard

Stir, Add, Toss, Eat

Stir the sauce ingredients.

Pour it over the beans.

Toss the beans enough to spread the sauce all around.

No, don’t toss the beans in the air. Just stir them lightly a few times with a spoon.

Enjoy

This is a yummy recipe. It’s so good, you’ll want to eat it all in a few days.

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Sweet Potatoes (as easy as it gets)

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Buy sweet potatos (any size you like)

Wash (rinse, don’t peel)

Poke holes in top with a fork

Place on rack in oven

Bake for 1 hour @ 350F

Remove from oven (use a hot pad or oven mitts!)

Serve and eat (as is, or put a little butter on top)

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Alternate (microwave) – Cook 10  minute in microwave (or until soft)

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[UPDATE: Beth says, "Put cinnamon on it."]

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My Polka Dot Milk Recipe (blueberries and milk)

I Like Blueberry Ice Cream

I like blueberry ice cream. I also like blueberries in milk. I tell the children it’s polka dot milk.

My Polka Dot Milk Recipe

This recipe is about as simple as can be. It’s yummy, too.

My Polka Dot Milk Recipe

Fill a tall, clear glass with frozen blueberries.

Pour milk over it. Smile. The milk has polka dots.

The blueberries also are covered with icy milk,

and they’re cold and ice-milk-like and sweet and tart.

Especially Nice If You’re The Mom

This is an especially nice treat if you’re the mom. It’s fun. It tastes good. Milk is good for the bones, and blueberries are good brain food.

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Flavors Other Than Vanilla Homemade Ice Cream

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Mom’s Homemade Vanilla Ice Cream Recipe

My mom has used the same recipe for fifty years. I published my mom’s homemade vanilla ice cream recipe that uses eggs on July 4th. Last week, I published a homemade vanilla ice cream recipe with no eggs

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What Kind of Milk Should I Use?

I was thinking this morning that I’ve tried everything including two cups of heavy cream, unpasturized milk from a local farmer’s cow, pasturized whole milk from the grocery store, 2% pasturized milk from the grocery store and soy milk.

Low Calorie or Richer, Smoother Taste?

It’s all up to you. The lower fat milks will give you a product that’s more of an ‘ice milk’ product. It’s a little icier. The higher fat milks result in a creamier ice cream. My mom’s rule of thumb is, “If you want lower calorie ice cream, use 2%  milk. If you want richer ice cream, use half and half.”

What About Fruit Flavors?

The other night, when I was asking my mom for her recipe, I asked what she does for other flavors. The ones she addressed were the fruit flavors. She said you  just mash whatever fruit you want: bananas, peaches, strawberries, and add it to the mix.

How  Much Fruit Should I Add?

Mom my said she uses anywhere from a pint to a quart of mashed fruit in her ice cream recipe. Keep in mind, this is for a one gallon recipe. So, you can adjust the amount as needed.  She adds the fruit to the basic recipe, pours it into the one gallon freezer can, and then finishes filling the can with milk.

Easy Blueberry Ice Cream

I like blueberry ice cream. I also like blueberries in milk. I tell the children it’s polka dot milk.

My Polka dot milk recipe:

Fill a tall, clear glass with frozen blueberries.

Pour milk over it. Smile. The milk has polka dots.

The blueberries also are covered with icy milk,

and they’re cold and ice-milk-like and sweet and tart.

You can see why I’d like blueberry ice cream. It’s really easy to make.

My Blueberry Ice Cream Recipe

Start with a homemade vanilla ice cream recipe:
(with eggs or without eggs)

Take the bag of frozen blueberries out of your freezer.

Pour frozen blueberries into the mixed vanilla ice cream ingredients.
(Pour the blueberries in still frozen and stir to prevent a frozen clump.)

If you don’t like the slightly tart taste, add a little more sugar.

Triple Bear Tracks Ice Cream

Okay, now for a child favorite in my family. I’ve been naming the various flavors with ‘bear’ names.

This is the variation we call Triple Bear Tracks.

Use either of the vanilla recipes

Add chocolate chips, pecans and peanut butter.

In my little 1.5 quart maker, with the ‘dump in the ingredients’ chute at the top, I usually add these extra ingredients after it’s been freezing for a few minutes. The chopped chocolate chips and broken pecan pieces are easy.

For the peanut butter, I dip out little blobs from the jar and drop them into the ice cream maker one at a time.

Homemade Ice Cream Posts:

Homemade Chocolate Chip Ice Cream and Songs About Ducks, Geese, Donkeys and Teddy Bears

Homemade Vanilla Ice Cream Recipe – No Eggs – No Cooking – EASY! :)

My Mother’s Homemade Vanilla Ice Cream Recipe

Flavors Other Than Vanilla Homemade Ice Cream

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My Mother’s Homemade Vanilla Ice Cream Recipe (50 Years of Cold, Sweet, Smooth, Yummy Goodness!!! Mmmmmm!!!)

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My Mom Makes Mmmm-Mmmm-Mmmm Good Food!

I grew up eating homemade vanilla ice cream (and homemade chocolate ice cream, and homemade peach ice cream, and homemade banana ice cream, and homemade pineapple ice cream, and homemade strawberry ice cream). Yes, I grew up eating homemade ice cream, and it was GOOD!

I Made Vanilla Ice Cream In My Little Ice Cream Maker

I recently made vanilla ice cream in my little (1.5 quart, electric) ice cream maker. I told my mom about looking online for easy recipes. I had not even asked her how she made it. I think it’s because I wanted to find a homemade ice cream recipe that uses no eggs.

“I Could Have Told You How To Make Ice Cream”

Mom – “I could have told you how to make ice cream”

Me – “Then, why didn’t you?”

Mom – “You didn’t ask me.”

I Finally Asked Her Last Night

Last night, my mom prepared a wonderful going-away dinner for a relative who is going away. Mmmmmm. It was a meal of comfort foods, really delicious. I don’t know if people who grew up in places other than the Southeastern USA like these foods, but I enjoyed every bite.

The Meal Last Night

The meal last night included these foods: Cantaloupe, Tomatoes and Avacado, Four Bean Salad, Mashed Potatoes, Deviled Eggs, Sweet Potatoes, Biscuits with Butter, Eye of the Round beef, and Lemon Pie for dessert.

All of it was prepared “from scratch”. That’s really not even a term we needed to use growing up, because there was no other alternative. Nothing was ever made from a mix. (One example from last night:  the crust of the pie was made with crushed graham crackers and melted butter toasted in the oven, and she used freshly squeezed lemon juice in the the pie filling).

Back To Mom’s Vanilla Ice Cream Recipe

Okay, after the wonderful food last night, I started writing down recipes to add to my “Cooking For The Motivationally Challenged” category. And, I finally asked my mom for her Homemade Vanilla Ice Cream Recipe. (It’s a little more complicated than the Homemade Vanilla Ice Cream Recipe – No Eggs – No Cooking – EASY! :). It’s not difficult. It just takes a little more time.)

This Recipe Uses Eggs

Mom – “If you want really good ice cream, put eggs and cream in it.”

History – My mother has  made this recipe for fifty years. She made it with eggs. She did not cook the eggs before making the ice cream. We never got sick.

Present Day – My mom gave me this recipe with egg-cooking instructions as part of the recipe.  Since people rarely eat raw eggs anymore, this recipe includes the way you can cook the eggs before adding them to the rest of the mix.

What You’ve Been Waiting For: The Recipe

Mom’s Homemade Vanilla Ice Cream Recipe

COMBINE:
3 eggs
2 and 1/2 cups of sugar
pinch of salt
1 can of evaporated milk

COOK these ingredients on low heat, stirring continuously. Cook it long enough to heat all the ingredients, but not enough to bring it to a boil.

COOL the mixture.

ADD
1 can of evaporated milk
1 Tablespoon Vanilla

POUR INTO A ONE-GALLON ICE CREAM FREEZER

Finish filling the gallon freezer with whole milk

FREEZE

Before You Make This Recipe

This homemade vanilla ice cream recipe is for a one-gallon freezer. These are the tall can freezers that you surround with ice and rock salt and either crank or plug in.  This recipe assumes you have this type of freezer and you already know how to use it.

If you have a small freezer like I do, a little 1.5 gallon tub that you freeze in your freezer and then pour ice cream mix into and turn on, you’ll  need to either divide this recipe and save half for another day, or just make a half-sized recipe.

Mom’s Recipe for your 1/2 Gallon Freezer

COMBINE AND COOK ON LOW HEAT
STIR CONTINUOUSLY
2 eggs
1 and 1/4 cup sugar
1/2 can evaporated milk

COOL THE MIXTURE

ADD
1/2 can of evaporated milk
1 or 2 teaspoons of vanilla

POUR it into your ice cream maker

ADD as much whole milk as you need to fill

FREEZE

Serve and Enjoy

Homemade ice cream is best right when it finishes freezing. Everyone is ready and waiting with bowls and spoons in hand. The top comes off. The dash comes out. A big serving spoon goes down into that cold, smooth, sweet frozen mix and it comes back out with a huge scoop of ice cream for your bowl.  You dip your spoon into the ice cream and slip it into your mouth.

Mmmmmmmmm. Ahhhhhhhhhhhhh.

Eat slowly for maximum enjoyment.

Savor every bite.

Avoid brain freeze (the sudden headache you get from eating too quickly).

…

Homemade Ice Cream Posts:

Homemade Chocolate Chip Ice Cream and Songs About Ducks, Geese, Donkeys and Teddy Bears

Homemade Vanilla Ice Cream Recipe – No Eggs – No Cooking – EASY!

My Mother’s Homemade Vanilla Ice Cream Recipe

Flavors Other Than Vanilla Homemade Ice Cream

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Homemade Vanilla Ice Cream Recipe – No Eggs – No Cooking – EASY! :)

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Shopping for Cooking Utensils

After my recent renewal of interest in cooking, I found myself shopping at several stores one day. I was looking for specific utensils to use in preparing certain recipes.

1.5 Quart Electric Ice Cream Maker

While I was studying the various items available to make my life easier in the kitchen, I found a small ice cream maker for a price I told myself I could afford. The body is made of plastic. There is a motor, with a short power cord, that fits into the lid. The plastic dash snaps into the base of the motor. The plastic top snaps onto the plastic base.

A Frozen Metal Container Freezes the Recipe

The last bit of the ice cream maker is a metal container that can hold 1.5 quarts of ice cream.  I put the metal freezer container into my freezer until it is soooooo cold it freezes liquid on contact. At that point, it’s ready to go to work.

Freezing the Recipe Without Breaking the Ice Cream Maker

I’ve tried it three times now, and I’ve finally figured out how to get it to freeze without freezing on the sides of the freezer portion and locking the dash in place.  I did not see this in the instructions, but here is what works best for me. I take the freezer tub out of my freezer and place it into the plastic base. I  put the dash into the base of the motor (top part of this ice cream maker), snap the top onto the base (and freezer tub) and plug it in. This is all done before adding the ice cream recipe.

Now Add the Recipe

As soon as the ice cream maker is put together, with the frozen freezer tub inside and the dash ready to turn, I turn it on with no liquid inside. Then, using a funnel (to keep from losing the entire recipe), I pour four cups of the ice cream recipe through the funnel into the chute where you add nuts and chocolate and any other goodies late in the process.  It works best for me that way, With the dash already turning, the recipe does not suddenly freeze on the edges of the freezer tub, but it freezes evenly.

Are You Ready for the Recipe?

This is the easiest recipe I found. It uses no eggs. It requires no cooking. It’s super-easy! That’s what I like for my “Cooking for the Motivationally Challenged” posts.   And, that’s what I like for myself, too!

Vanilla Ice Cream Recipe for a 1.5 Quart Ice Cream Maker

Stir the following together and chill in the refrigerator for several hours, or overnight, before pouring into your ice cream maker. (The only variation I made is that my freezer wants only 4 cups of the recipe, and it expands to 6 cups while it freezes. I mixed the recipe below, then poured in 4 cups and saved the rest for the next batch.)

No-Cook Homemade Ice Cream

Southern Living , Aug 2004 by Dosier, Susan

1 cup sweetened condensed milk

1 cup evaporated milk

2 tablespoons brown sugar

2 tablespoons vanilla

2 cups whole milk

That’s all. That’s it. It’s that easy.

Just be sure your freezer tub insert has been in the freezer long enough to freeze liquid on contact. And, chill your ingredients long enough to have it really cold before adding it to the freezer. And, after the ice cream is ready, put it into an airtight container and put it into your freezer (if you don’t eat it all in one sitting!).

Two Recipes of Homemade Vanilla Ice Cream

I made two batches today.  Actually, I mixed up the recipe last night, and made the first run this morning. Then, I thought the freezer can was still cold enough, so I mixed more and poured it in. (I did not follow the instructions to chill the ingredients before freezing or to add them to the freezer can straight from the freezer.) The second time it didn’t work. So, at this point, the recipe ingredients are cooling in the refrigerator and the freezer can is in the freezer. Maybe I’ll freeze the second batch tomorrow.

I wrote this post on May 18, 2009.

Homemade Ice Cream Posts:

Homemade Chocolate Chip Ice Cream and Songs About Ducks, Geese, Donkeys and Teddy Bears

Homemade Vanilla Ice Cream Recipe – No Eggs – No Cooking – EASY!

My Mother’s Homemade Vanilla Ice Cream Recipe

Flavors Other Than Vanilla Homemade Ice Cream

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Fry A Pound of Bacon, Put It in the Freezer, Save It for a Rainy Day

Deb’s House Concerts

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Delicious + Bad for You = Yummy, Crispy Bacon

There are a lot of yummy foods I try to stay away from. Bacon is one of them!

So Good!

OMG, it’s so good.

From Fat …

It’s obviously not a top food choice for heart health. It’s probably 100% fat, solid fat, fat that is not liquid at room temperature. (Olive oil is liquid at room temperature and is said to be healthier than animal fat. I believe this.)

To Crispy, Melt-In-Your-Mouth …

The only way I like bacon is when it has been cooked to the point where it is crispy. I don’t like soggy, non-crispy bacon. I don’t like the texture. I don’t like burned bacon. As with other burned foods, I don’t like the taste.

Crispy, melt-in-your-mouth bacon is soooo good. Yummm!

To Fat

Unfortunately, since bacon is just about 100% fat (like mayonaise is 100% fat and butter is 100% fat), it has limited nutritional value. The nutrition pyramids have a tiny point at the top. Fats are  in the tiny point at the top of the pyramid.

Where Does Bacon Go After I Eat It?

Well, in my case, I think it goes to my hips and my belly. And, I’m pretty sure it also goes to my coronary arteries and other vessels in my body. I’m sure I don’t have a direct deposit of bacon grease in my coronary arteries, but fat that can’t get out of the body fast enough stays in ways that will eventually not make us happy.

Now You Want to Cook a Pound of Bacon?

I cooked a pound of bacon yesterday. It had been in my refrigerator for a long time. I was concerned that it might go bad. Maybe it’s better to cook just one strip of bacon at a time, and use it one strip at a time, as needed.  But, I cooked a pound of bacon with the idea that I’d do it, get it over with, and freeze it to use later.

Deep Fried Bacon

This method uses the stove top, an iron skillet and a lid (to contain the popping grease). I started by putting the skillet on high just long enough to heat it, probably less than one minute. Then, I turned it down to the lowest setting.

I opened the entire package of bacon, and made 4 or 5 cuts across the rows of bacon. This turned the long strips of bacon into small squares. Then, I peeled off the 2″x2″ pieces of bacon and laid them in the pan. When those pieces began to bubble up (soon), I slid them to the side (with a metal spatula or fork) and put down another round of little bacon squares.

As the bacon cooked, the bacon grease increased in the pan. As the bacon on the edges began to look crispy, I took it out and put it on a paper towel. Since it was on low heat, it was easy to take out the crispy pieces as they were done.

By the end of the process, there was so much grease in the pan that the last few rounds of bacon squares were being placed in grease. Cooking grease in grease. (I suppose you could turn on your deep fryer and cook bacon in grease!!! The only difference here was that the grease came from the bacon.)

Microwaved Bacon Strips

This method is easier, quicker, less messy and it removes more of the bacon grease. The iron skillet method is tastier, but this one is good, too. It’s just not as totally yummy, because even more of the grease has been removed. I guess we’re programmed that way: fat=yummy!

Here’s what you do: on a paper towel, lay out strips of bacon side by side. Put another paper towel on top. Roll it into a ‘tube’ (just fold one piece of bacon over the other, but with paper towel in between). Then, fold the rolled bacon-towel in half.

In a microwave safe dish, place two or three crumpled paper towels. On top of that, place the rolled and folded bacon-towels with the open ends down against the crumpled paper towels.

Cook for 3 minutes. Check it. Cook another three if needed. This part is up to you, and depends on how many strips of bacon you’re cooking and how hot your microwave is.

With this method, most of the grease goes into the paper towels, and there is not as much mess to clean up.  There seems to be less grease in the cooked bacon, too. It comes out flatter and thinner, but crispy.  It has the yummy bacon flavor, but without the extra punch from the crispy cooked fat from the iron skillet method.

Freeze It Before You Can Eat It!

Crispy bacon is so good, I guess it’s only knowledge of our impending deaths that keeps us from eating a pound of crispy bacon every day!

Four Glasses and One Bowl of Prevention Are Better Than a Pound of Cure(d Bacon)

If you want to be sure you’re not tempted to munch your way through a pound of bacon as it comes out of the pan, I have a suggestion. Drink about four glasses of water before you start cooking. Also, before you begin cooking, eat a bowl of oatmeal.

Why Water and Oatmeal?

Why do I say to drink water and eat oatmeal? Here is my thought process.

First, if you drink water and eat oatmeal first, you’ll be full, so you’ll not be as tempted to eat the bacon. (This is similar to eating before going grocery shopping to avoid impulse purchases.)

Second, and this is a recovery plan, if you drink water and eat oatmeal, and you still chow down on the bacon, you’ll already have a high fiber food and lots of water in your digestive tract to act as a bouncer. “Excuse me sir, you can’t go over there. The blood stream and liver don’t want you to stick around. Come with me. Right this way, sir.  That’s right. It’s out the door for you.”

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