Fitter or Fatter (Part One)

 
Fitter fatter, let’s get ‘at her. I know that not being able to go out as much as usual is getting to many people. Physical distancing rules are a tough pill to swallow. Many people are taking up different habits, some better that others. Here is my take.
 
Baking Bread: I started to bake bread because I figured out that 20 cents worth of flour makes a $1.49 loaf of bread. Which was the reason I always bought bread on sale. Plus it is sooo tasty. If you have ever pulled a fresh loaf of bread out of the oven, you know that it is hard to wait for it to cool before you cut a steamy slice from it and decorate it with a all too generous serving of butter (oh yes, you have to use butter). Then, maybe ½ hour later you realize that you need to bake more. I’ll quote myself here: “Don’t bake bread unless you are prepared to eat the whole loaf.” That was the reason that early in history, bread was baked everyday. Not the rumor that it went stale quickly.
 
My grandmother always made rye bread. No recipe, and bit of this, a pinch of that. Even in her 70’s she would be there with her arthritic hands, kneading away. I think that was the only time that it didn’t hurt. My mother made the same bread, but it never turned out the same. My sister wrote down the recipe when grandmother visited her one time. It’s good, but int’s not the same. I finally got the recipe. It’s good, but it’s not the same. What was her secret? We will never know, but I suspect it may have been the old farmhouse wood stove. Or the old farmhouse lard. Or the old rye flour…
 
There is a lot of different breads to experiment with, even a failed loaf is kind of tasty. My favorite is pizza dough. After many variations, I have it nailed. I’ll let you in on one secret. Make the dough 3 days in advance (yes, 3 days) and put it in the fridge (the one you cleaned in my last blog – you read that one, didn’t you? No?! Boooo.), covered of course. The slow rise makes for a light and crisp crust. Try to say crisp crust 5 times fast! My second favorite is a French baguette. Good with soup, as a Po’boy, or sliced with a fresh tomato. I still partake in the  Parisian ritual of tearing off the heel straight away. I observed this outside a boulangerie where no heel made it out the door untorn. Oh, the humanity!
 
Sweets: Like a culinary earworm, I’m giving it to you, so that I’m not the only one stuffing my gob with this delight.
 
1/2 Cup Margarine, 1 Cup Peanut Butter, 1 pkg Butterscotch chips, Mini marshmallows. You know what I’m talking about…
 
Beverages: I love coffee. I started drinking it as a teen (‘cuz it was cool) with cream and sugar. Then I weened myself of cream, then sugar, so that I finally was able to enjoy the actual taste of coffee. I realized how bad some of the take-out / fast food coffees were. I won’t name any outright, but they know who they are. Once in university, I sat with my buddies and drank at least 20 cups of coffee (thank you free refills!), and subsequently was up for 24 hours after. Subsequently, the restaurant revoked the free refill policy.
 
It is easy to drink more coffee now, but I do limit myself to a couple of cups in the morning, and occasionally one in the afternoon. If I need a hot beverage, I’m turn to my second favorite, tea. Holding a hot cup of tea feels different than a hot cup of coffee. Can’t explain that but try it out. I didn’t know that there were so many types of tea until I had High Tea in London. A whole menu of tea there was. Don’t get me started on the sandwiches. I have a collection of teas that I delight in: 
Green, White, Ginseng,  Chamomile, Orange Pekoe, English Breakfast, but I’ll always return to my first love.
As a famous thespian in his greatest role once said, “Tea, Earl Grey, hot.”