Monday, 10 December 2007

Letting It All Slide. And Some Festive Plans.

Oh dear. I don't think I can kid myself any more that my recent habit of foregoing my morning gym visits for extra duvet time is not having an effect. Damn thee, gravity! On these dark, cold and wet mornings it is all too easy to be lazy, to find an excuse (today I am waiting in for a delivery. I am still waiting, and have yet to set foot outside the front door. It is now growing dark again). And it is New Year in 3 weeks. Surely gravity can hold on for a New Year's Resolution to be in the gym at least 4 days out of 7, and a return to serious CRON? C'mon, play fair! :-)

I am hosting Christmas here this year, and am trying to work out foods that will suit us all... and won't do me too much damage!

On Christmas Eve I have promised champagne and canapes to the masses (P, mother, brother, two sets of neighbours)... I've decided that in actual fact this will mean a ton of smoked salmon, some baby potatoes roasted and served with sour cream and caviar (read non-fat yoghurt and lumpfish roe, actually!), chicory leaves with cream cheese and walnuts (thank heaven for extra light Philadelphia), and maybe some non-seasonal but totally delicious grilled asparagus spears. On arugala.

Christmas Day... P has put in a request for a full-on traditional glazed ham. I have no idea how to do this but I'm sure I'll work it out! I'm going to serve a salad as a first course - rocket, chicory, and sliced oranges (regular and blood-orange), scattered with pomegranate seeds and walnuts or pecans. I am loving the bitterness of chicory leaves at the moment and eating it whenever I can... To go with the main course... I think braised fennel, cavalo nero, glazed carrots. Roasted potatoes for everyone else, maybe with apples and quinces. I'll serve a traditional Christmas pudding but I won't be eating any myself. I want a platter of delicious cheeses, and dried fruits and nuts to pick at; maybe some fresh figs...perhaps some dark, intense chocolate.

There is no getting away from food this month so the best thing to do, I think, is to only eat what I want, to eat the best that I can afford, and be mindful that, however yummy cheese is, and however much dark mornings call for toast and bitter Seville marmelade, the calories still count at Christmas! As usual, I'm not eating badly, never do. But I really shouldn't have had toast this morning. Nor that piece of sheep's milk cheese... Oh well. Salad leaves and broccoli for dinner.

So, what are everyone else's healthy plans for the festive season?

I'm planning to take the week of Christmas off work, and the first week in the New Year. Unfortunately I won't be able to go away, but I can take the time for peace and reflection... and moving my lardy butt back into the gym, and eating a lot of salad. :-) In 2008 I am going to work on combining fitness training with CRON in a far more rigorous fashion than I have lately. I want my muscles back, and gravity defeated. I am looking forward to the challenge.


Rachel said...

Your menu sounds lovely. And even though I'm on the other side of the ocean, I sympathize with the weather=lack of desire to drag oneself to the gym. Since I'm usually the main chef for the holidays, I make two desserts-one that is a full fat full butter crowd pleaser and one that is significantly lighter, usually poached pears or baked apples. That way, not only do I give guests the option, I get to participate in the dessert course, when I otherwise wouldn't. I hope you have a wonderful Christmas :)

Linda said...

That salad sounds gorgeous. Xmas dinner with be a joint family affair where I will only be doing one course, the starter. I haven't decided what to do yet, but you've given me some ideas! Attempts to stuff me full of food will be met by my sadly explaining that I can't over-fill my stomach due to the hiatus hernia, and mince pies and Xmas pud give me raging indigestion. Which is all true, but if life deals you the card, I say play it!

Arturo said...

Hi Sara
Not to deadpan your gourmet planning, but do they have Honeybaked Ham over there? The only thing that would clue people to where you obtained it is the spiral cutting. The only meat I eat at all the entire year is some ham from that chain that my aunt brings to Puerto Rico from Naples, Florida. And I announce it, saying, "do you know this is the only meat I will eat in an entire year?" My cousins swear not to tell anyone.
Cheers, Arturo