Cookware inspirations and a week without sugar.

Lately I’ve been staring at my 3 1/2 quart Le Creuset dutch oven lovingly, awaiting inspiration, simplicity—oh hell I basically just want the dutch oven to make something for me. Do I really have to sit around and wait for it to caramelize those onions or simmer those lentils? My impatience gets the best of me. So lately it’s been sitting. A fine cut of meat begs to be purchased; all the butchers of the West Village must be awaiting my pure, hungry little face, crying for a fine pork shoulder or—even better—pork belly. “Oh Allison, can’t you just purchase just one pound and try me out? I taste better than bacon, and you can actually eat me this week!”

Oh, right. I can’t eat bacon this week. Depends on where you purchase it I guess. For the past week I’ve been on a sugar fast. Don’t get too hyper yet. No processed sugar. No evaporated cane juice. None of that sugar cane shenanigans. Instead I’ve been eating fruit, and tiny portions of agave nectar or honey when I’m craving something to slightly sweeten my oatmeal or tea. This means I’ve had absolutely no pastries. No ice cream. No cake. No cookies. This is the first time in, well, ever, that I’ve given up sweets. It actually feels amazing among all the temptation. It’s beginning to feel unnecessary to ingest all of that deliciousness (sacrilegious maybe?). And along with all the exercising I’ve done, my body’s really loving me right now.

I attempted to cut out coffee at the same time. When your workplace sells only sugary pastries and coffee, you’re doomed. So, that will wait. After the sugar fast, dairy might be the next victim. This is some kind of experimental elimination diet without a doctor’s approval. So don’t start getting all high and mighty and telling me I should take it easy.

I know I should take it easy. It’s so difficult to not be hard on myself.