Chubby Mommy

I’m one of those strange people who actually reads cookbooks, page by page, cover to cover. My husband considers this a very strange habit but then again he doesn’t get the same thing out of reading them that I do: I can practically taste each recipe as I read it.

I can look through the ingredients and know approximately what flavors will be in the forefront and which will act as undernotes. I can imagine a recipe’s “mouth feel”, its textures and density, the heft of each bite on my spoon or fork. I almost always know, without having even cooked a recipe yet, whether it’s something I’m going to like or not.

Being able to call to mind a particular food I’m in the mood for, and the pleasure of experiencing what I’d imagined, is what derails my efforts at dieting over and over again.

I don’t, for instance, find myself imagining a big leafy salad misted lightly with lemon juice. I don’t think I have ever once in my life craved grilled skinless chicken breasts so tough you need a Swiss Army knife to cut through them, or a plate full of of steamed broccoli and brown rice. And the only time I even think of cottage cheese and cantaloupes is when I look at my naked self in the mirror.

I like spice. I like sauteed onions and garlic and the bright bites of fresh basil. I like the feel of my teeth crunching into the of a baguette, then the slow, yeasty aroma that wafts up a I tear into the light center. I like the heavy, smoky flavor of slow-roasted meats; the creamy, dense tang of good cheese; the musky nuttiness of sesame oil; the sibilant whisper of noodles plucked from steaming broth and slurped through my lips.

I’ve often suspected that if I could find a diet plan that incorporates these tastes while also being low in fat and calories, I might just be able to stick with that diet. And, it turns out, I’m not alone, although it’s not clear whether being overweight is the cause or the result of this need for toothsome tastes:

New research indicates that overweight people hate bland diets as they have a greater need for strong and intense flavours and aromas. The right way to ensure that food is kept exciting and enticing is to go big on ethnic food [...] using the spices of the Middle East and India, the herbs and vegetables of the Mediterranean, the succulent fruits of the tropics and the more exotic grains and pulses. All these are, or can be, staples of a calorie-reduced diet.

All of which makes me wonder if Jenny Craig has an Asian or East Indian counterpart. If so, I want to sign up for that plan!