I have very occasionally allowed a tiny bit of brown rice (I needed a gazpacho thickener; it’s not especially successful, as it doesn’t melt in like bread does) and potatoes. Corn is so far legal, and frankly I won’t leave fresh summer corn off the menu in any case. The pasta and rice I have not really missed much so far.

Braised greens make a remarkably able substitute as a neutral underlayer for things like curries. Ditto steamed yellow squash. And these have worked fine even before dancing, though I am legitimately hungry again by the time I get home.

The hungarian dill zucchini is like crack — I will dip into it when I feel snacky. Going to have to keep it in steady rotation. Same thing for hummus, a spoonful of that straight up can fix the kitchen-prowl problem by being filling and savory and speedy.

I have in the past had some success losing weight by eliminating wheat and grains in general from my meals (I’m looking at you, mid-90s Zone Diet), so I went and sort of half-assedly tried it again the last week or so. And it is depressing to report that I do seem to feel a lot better when I do this. More energy, less lethargic in the brain, better digestion, and I even look a little thinner even though I am most certainly not.

So there you go. Drat.

I guess for a while I am going to have to cut out the grains when I’m cooking for myself, and most of the sugar (easy for me, as I mostly lack a sweet tooth anyway), and only make special dispensations for unavoidable situations such as a trip out for pho. And really, I guess I am going to have to do that even after I fit back into my 90s jeans, since it’s not just the girth, it’s the sense of well-being. Sigh.

5 lbs potatoes, cut up and boiled, sprinkled with 1/4 cup white wine vinegar once drained
12 hardboiled eggs, cut up
about 2 plants worth of dill
various mustards & mayo & miracle whip
a minced vidalia onion
salt & pepper

UPDATE: I made this with shredded kale (maybe 8 leaves), half a small tub of hummus, a slab of feta, half a yellow pepper, 8 olives and some quick-pickled cucumbers and their brine. Remarkably tasty, and astonishingly filling and sustaining. It also keeps just fine overnight, which is kind of miraculous for a salad.

I used this recipe because there were lots of comments from born-and-raised South Siders who swore it was the genuine article. I followed it closely, though I did double it and make two 5+ pound rump roasts, I studded the roasts with garlic, and I doubled the gravy for each batch to end up with a quadruple recipe of juice.

That juice reeked in a terrifying manner of oregano, to the extent that I was worried I’d overdone it, but after an hour or less of simmering, I sieved out the oregano and the garlic, and added in 4 more bouillon cubes and 6 cups more water. I was worried that canned beef broth would taste of the can, so I used all bouillon cubes, and I’d do the same next time. This wound up just perfect, not too strong of oregano, not too spicy from the hot sauce, not too salty.

The roasts smelled absolutely dreamy, and honestly they would have been delicious just as they were, sliced and served. But I put them through the meat slicer — home meat slicer FTW, again! — and then into the cooled broth to soak. Due to logistical pressures, they were only in for a few hours the day of the party, but I think that was plenty. I didn’t notice any lack of flavor in the meat itself, and it didn’t overcook due to too long a stay in hot broth.

I put the broth and meat into the crockpot to serve it, which worked out well. A quick 4 minute trip in the microwave got it up to temp, and then I left it on low, which kept things hot without toughening the beef.

Giardiniera and hefty rolls were handcarried from Chicago last week, and we augmented with some other sub rolls from Costco that we left out for a day to stale up. Everyone seemed to like it, but the best compliment was from another former Chicago dweller who made a point to thank me for making something just like he used to eat when he lived there, something he missed pretty bad. I know the feeling.

Slightly later I was in Patel Brothers buying some red lentils to feed another minor obsession with cooking dal as a way to incorporate more reputedly healthful spices into my diet. And I wandered by the chutney rack, and the lightbulb went off: maybe I could stir some coriander chutney into plain hummus and get something akin to the delicious bottom layer.

Turns out I was right, and the resulting treat is even more delicious than the original, since the chutney lends a bit more tanginess and spiciness.

Now I buy organic plain hummus and plop in unholy dollops of cilantro chutney, and put that stuff on salads instead of dressing, and dip carrots in, and put it on Triscuits. NOMS.

And I’ve also learned that cilantro chutney is fantastic on a ham sandwich. Sometimes I think that is the truest test of a condiment: Does it taste great on a ham sandwich?

Of course I am lazy, so the first manifestation of that was to dump some Madras curry powder into some cottage cheese and sprinkle in some kalonji that I dug out of the back of the spice drawer, and call it a snack.

And dang if that wasn’t a hell of a tasty snack. So much so that I did it again for breakfast, with a side of the half-made red lentil dal that I started last night. Yums.

Aperol Spritz
1 1/2 ounces Aperol
3 ounces Prosecco or sparkling wine, chilled
Sparkling mineral water or club soda, chilled
1 lemon or orange slice

Pamplemousse (from Orangette)
½ oz. Aperol
2 oz. freshly squeezed grapefruit juice, pulp strained out and discarded
2 oz. dry white wine

Fill a tall glass about halfway with ice cubes. Add the Aperol, juice, and wine, and stir to blend. Strain into glass.