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radical thinking

Saturday, January 11, 2020

I went to a cooking class tonight with my husband. The menu was divine yet simple; manly meals with beer pairings (which is why it was super easy to talk hubby into). We enjoyed grilled chicken tequila burgers, a peppered beef stew, bacon mac & cheese, pork medallions in a pepper jelly sauce with vegetable stir fry, and a tipsy berry whisky pie. There was mayonnaise *GASP* in the sauce for the burgers. There were breadcrumbs on the mac & cheese. There was buttermilk in the pie and sugar on the berries. There was oil and cornstarch and lots of butter. I realized just how wonderful it is to eat flavorful food instead of piecing together diet food to hit my calories or macros. I savored each bite as it packed a punch to my taste buds and inspired the chef in me. And that feels like radical thinking. In a world where people won’t eat carbs, or dairy, or anything at all it feels like a protest to cook and eat food and enjoy it without guilt.
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