The good news is my next hip replacement is scheduled for December 4th! I am totally psyched. The first one went off without a hitch and I’m definitely getting around better. When the second one is fixed, it will be only my knees that bother me. The good news about the knees is there is hardly any arthritis in them – they are not candidates for replacement. The problem has been the hips throwing them out of whack and carrying too much weight. The hip replacement will take care of Part One, but I need to take care of Part Two. So… ::drumroll, please:: I’m joining a Weight Management Program at the VA.
It’s a 4 month program starting November 1st of basically changing behaviors with food. My background is food. All but 2 very short-lived jobs I’ve ever held involved food in one way or another. Marinara Sauce courses through my veins. I’m a Live To Eat person when others merely Eat To Live. I have thousands of recipes on my computer, thousands on the TJ Recipe site, and a new Bread Book arriving on October 15th – The Big Book of Bread: Recipes and Stories From Around the Globe by James Morton who was a finalist in the 3rd season of Great British Bake Off. Winter is coming – that means new breads to bake! It’s going to be fun!
With a new cookbook arriving and having been in this industry for nigh-on 60 years, I know that diets don’t work. I also pretty much know what I need to do to take off weight and keep it off. But knowing and doing are entirely different things. My biggest issue is portion control. I love to eat. I come from a big family, I baked and cooked on an aircraft carrier, I’be always been a volume cook – and even though there are only two of us for most meals, half the neighborhood could stop by for dinner. We already eat reasonably well – other than some ridiculous desserts and homemade ice cream all summer. I know I need to start eating less. What I need is accountability.
And that’s where my Every-Friday-At-Noon program will come into play. I will have record-keeping that needs to be done and results I want to be able to achieve. I am generally not a very competitive person, but lord knows I’m stubborn and pigheaded. And that pigheaded stubbornness should work to my advantage…
I’m already trying out my new cooking and eating habits. Portion control is only one part of the puzzle. Balancing food groups is another. It’s gonna be interesting…
So… last night was a stuffed pork loin.
We had a 1 1/2 pound loin in the freezer – that was taking up space. Food and Wine magazine had a recipe for a stuffed pork loin that looked really good – I decided to try it – with my own spin. Their recipe called for a traditional pesto but we had a Sicilian Tomato Pesto in the ‘fridge, so I used it. And a pack of broccoli and cauliflower florets that went into the pan halfway through cooking. It came out great!
And I learned another way to butterfly a loin for rolling – it’n in the cooking instructions.
Stuffed Pork Loin
adapted from Food and Wine
- 1 (3-pound) pork loin roast
- 2 1/2 teaspoons kosher salt, divided
- 6 slices prosciutto
- 1/2 cup grated Parmesan cheese
- 2 teaspoons ground black pepper
- 2 tablespoons olive oil
Preheat oven to 350°F. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within 1/2 inch of bottom of pork, cutting to, but not through, the other side. Open the cut pork like a book.
Repeat process with each half, being careful to cut to within 1/2 inch of the bottom of the pork but not through. Top butterflied pork with plastic wrap; gently pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
Remove plastic wrap and discard. Sprinkle 1 1/2 teaspoons salt over pork; spread evenly with pesto.
Top pesto with prosciutto.
Sprinkle evenly with Parmesan.
Roll meat back into a tight spiral and, using butcher’s twine, tie roll in 6 places. Season on all sides with pepper and remaining 1 teaspoon salt.
Heat an oven-safe skillet over medium-high. Rub roast with olive oil. Sear, starting fat side down and turning roast occasionally.
Turn until roast is evenly browned, 10 to 12 minutes. Place skillet in preheated oven and roast until a meat thermometer inserted in center reads 135°F, 45 to 50 minutes
Transfer to a cutting board. Let pork rest, lightly tented with aluminum foil, at least 15 minutes.
It was perfect for dinner, we made sandwiches on crusty sourdough rolls for lunch, and there’s another lunch awaiting…
Weighing my food and paying attention to what I eat has already started to pay off…
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You said the key word: accountability. I have followed Weight Watcher meals (and enrolled twice) for decades! While I no longer weigh in at meetings (oh, how I dreaded that but was NEVER shamed if a pound was gained, just encouraged to keep going!) my scale in the bathroom gets used at least twice a month. Your VA plan sounds the same. My doctor is totally pleased that I am fine “for my age” now. You will be too!
While it’s a bit harder as you get older you are so right that portion control is key-combined with conscious eating and a HEALTHY balance of food types. I have great recipes that are delicious and tasty…I wish you luck, honey, you can do it! xox
Yes, I shall prevail! There are no bad foods – only bad eating habits! I still plan on having ice cream – just not after a double helping of Lobster Mac & Cheese!
I’m about to embark on a similar voyage. I need to drop 25 pounds and I don’t eat well. I’ll follow you and your progress. You can do this and I can too!