Dead Meat

I really hate using the word diet; it’s so constricting. The problem with diets is the amount of planning it takes. I like just running into a restaurant and having a meal. Alas, at the moment. I’ve been inside a restaurant only twice in the last month.
I still get my french cravings but I am not ready to allow myself the luxury of somethiong as dangerous as cheese. I need a few more weeks away from that particular treat.
My trainer says it is mandatory that I consume a greater amount of protein. Tonight I had a rib eye. I haven’t yet figured out how to use french restraint when preparing meat. That means the beef died twice; broiled past the point of recognition. It may not look as pretty as what I consumed in Paris, but it sure was delish….with a Perrier chaser, of course.

not exactly rare
l’eau

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