Toast or triumph?
That lingering and intoxicating aroma of bread languishing in the toaster creates instant warmth and gets those taste buds dancing, especially on a cold March morning. Yes, it’s probably toast that I’m missing the most in my insatiable quest for a healthy lifestyle. And yes, I know that I need to achieve balance and not outlaw specific food groups, but have you seen me slathering on the butter and the homemade marmalade (with its jewel like qualities) to achieve a thing of beauty?
Well, that’s one of my challenges. It’s the food pairings that excite me and create some magic. What are your favourite food pairings? What are your (food) guilty pleasures? It’s freshly baked, crusty sourdough complimented with oozy gorgonzola or the buttery toast, laden with melted cheddar that haunts me. And so, for now at least, it’s no bread and no toast!
My early memories of toast were sitting too close to the fire with an extending brass toasting fork – my Gran’s pride and joy. My cheeks stung as Granddad poked the fire and placed a huge pile of freshly sliced bread on the hearth. Yes, like most of my baking skills, I learned from Granddad how to make the best toast. Too close and it burned, too remote and the bread became hard, rather than crisp and golden.
So, you see, it’s my deep-seated commitment to dancing on the table next Autumn that prevents anarchy. It’s this unswerving ambition that excites me and makes any need for toast evaporate. I was chatting to a longstanding (and very dear) friend this morning. Like most of our conversations food and recipes cropped up several times. A brief update on my newfound love of rice cakes (yeah, right) in exchange for some wholesome vegetable chit chat.
Sometimes it’s tough being me – I love food and ingredients. My favourite “go to” books are brimming over with recipes or food facts, and for me, Saturday morning viewing is all about the chefs! For as long as I can remember (well, since 2006) Saturday mornings weren’t complete without James Martin or Saturday Morning Kitchen. I’m a little conflicted of late. My support for SMK and Matt Tebbutt has waned – too much chat about book deals with second rate celebrities. Meow!
I was inspired by his Cauliflower masterclass (and use of the green bits), although this morning found me “looking the other way” as James cooked up a bacon sandwich for Paul Rankin. And it wasn’t just the fatty bacon which filled me with dread – it was the maple syrup and all that tomato ketchup. Oh well, it will take some of the heat out of football commentating.
In late December last year, when I began my journal of ambition for this year and laid out my survival plans, I created some principles which I aspired to follow. I’m happy to share these now in the knowledge that in two months, I’ve shed two stones. I’ve been fortunate and I’ve had great support. And today I’m hoping that if you find yourself needing some support with a personal ambition, these principles may help you. You’ll probably need to adjust the second and fourth to accommodate your theme. I get that food isn’t everyone’s passion or Achilles heel.
My Success Principles:
1. Reflect on successes and don’t beat yourself up over things you can’t change
2. Be honest with yourself about what you’ve eaten
3. Draw a line under what’s happened, step over it and look forward
4. Resist the temptation to “kiss and tell” (don’t overshare any mishaps)
5. Accept that this won’t be easy or quick (it’s a 12-month project at least)
6. Remember to walk before you run
7. Recognise that others will try to ambush your best endeavours
I’m not qualified in nutrition and I wouldn’t want to advise anyone on what to eat to be healthy (or how to lose weight) although if you’d like to chat about your ambitions or share your “difficult” stories, I’m up for the conversation. Isn’t it time to consider your success principles? Let’s talk
