Date of Visit: November 14 2013
Dining out when one is on a pseudo-diet is kinda hard. How do one choose what to eat from the long list of deliciousness? E-A-S-Y! That is, if one has a checklist of what one can and cannot eat – i.e. a limiting factor as a guidance to make choosing off the menu a breeze.
Today I am going high protein, so no carbs for me… although I did cheat with a glass of buttery cold chard from Western Australia… c’mon, it’s been quite a stressful day, a glass can do not harm, right? 😉 Nevertheless, this is my survival story…
Sitting through Starters, watching and smelling one’s dining companions’ foods can be a torture, but with the right mindset, watching people enjoying their food and being able to participate albeit only by watching is priceless (no weight gain!) One can play the part of the interviewer querying, “How’s the food? How’s the taste? You like?”
The French Onion soufflé smelt very good, exactly like the french onion soup except in the pudding/ soufflé form and surrounded by grilled cheese. Totally decadent…mmm… but of course my mind started berating: “Do you want to jiggle like the soufflé?” My strategy was to satisfy my inner cravings by inhaling deeply …ommm, namaste!
Same goes for my strategy on my other dining companion who had Chicken Liver Pate with the accompaniments of melba toasts and 3 cherries. I used the visualisation cue – imagination.. And that’s what I did, I imagined myself in my companion’s shoes, spreading the thick malleable creamy chicken liver over the charred melbas…
Finally, plates were cleared, our Mains arrived.
Sirloin steak and shoe string fries for the gentleman. Thank Heavens, I was busy with my own food that I did not even attempt to nick a fry! Good self-control by way of a pre-occupied mind! (See my dish below)
Salmon for the other lady companion. Now, remember, people are often very generous with their food and will offer you a tasting bite. Say: “NO! Thank You!”
Unfortunately, the translucent potato chip piqued my interest. Check out the ‘fossilised’ parsley! So, I let my guard down and took one… Anyway, no point in beating oneself over the gluttony, as the saying goes, “start afresh, tomorrow is another day!”
My ‘pre-occupation’ was in the form of the delectable Pork Belly & Pork Loin paired with baked apple, walnuts and braised savoy cabbage. I practised mindful eating at this point – slowly devouring and savouring each mouthful of the perfectly cooked and very succulent pork. You know what? Baked apples is so much more filling than apple sauce, and it was nice to be cutting up the apple and spreading it on the meat!
Since I took a rather long time to polish off my meal. We were not tempted by the desserts – the limiting factor here was the 2 hour car parking – we did not want a ticket from the parking ranger!
As you can see, strategic planning by arming oneself with limiting factors such as what one can or cannot eat, not wanting a parking ticket; the right mindset; cueing with visualisation and eating mindfully played an important role over my lunch today. Practise it often, and one can survive a darn good lunch!
(Past visit at Bistro Moncur here)