~more recently updated recipes~
FIRST THE POETIC It's still summer-warm here in eastern Missouri and even as I write, outside the cicadas are calling, described by Faulkner as the "rasp of summer, August". But this afternoon, an early-turning tree in the neighborhood began to glimmer with autumn gold. It'll be mid- to late-October before peak leaf color reaches the Mississippi and Missouri river valleys. Until then, our rolling hills will be a mix of green with yellow, then yellow with green. Just like this pretty soup!
NOW THE PRACTICAL If you've over-indulged for a few days and need/want to cut back, BRING ON THE CAKE. It's counter-intuitive, I know, but follow the logic.
You're feeling so full, intuition says to eat little, perhaps nothing.
But your body doesn't understand that rationale. If it's deprived of the calories it needs, it fears the onset of starvation and changes your metabolism to preserve body energy, to form body fat.
So ... the trick is to trick the body. Give it the calories it needs but in calorie-dense foods without bulk – i.e., cake.
Once you feel less full (with exercise added, for me it takes a day) return to the normal regimen, providing the body, each day, the tight range of calories (and nutrients and bulk) it needs but no more – i.e., not much cake.