Resolve To Indulge

So New Year's Eve is approaching, and many of us are gearing up for that one last "big blowout" before a January filled with dry wheat toast and Slim-Fast shakes. We're going to get all our gustatory sins out of the way (at least the ones we haven't already gotten to) in one 24-hour period.

At least that's how it's been in the past. I'm here to rescue you, gentle readers, from the dire consequences of a short period of time spent imbibing and ingesting everything in sight, including the floral centerpiece.

For many years now, we've been told that "cheating" during the holidays is OK, as long as we spend the first part of the new year denying ourselves anything with a trace of flavor or appeal.

How about we try a little thought experiment? Just play along for a minute. Go to your refrigerator, open it, take out a stick of your holiday butter (you DO still have some left, right?) and put it way in the back of the fridge, where you won't find it until Jan. 10. It should still be fresh and edible then.

Now, when Jan. 10 comes, and you "find" the butter, you'll be faced with a quandary: Should you be fastidious, and discard the butter in favor of someone else's notion of health, or should you use it in moderation on your toast, muffins, etc.?

Ah-ha! You've stumbled across our magic word, you smart cookie you. Moderation! Rather than waiting for a six-week period every year during which you consume rich foods nonstop, integrate them into your diet on a weekly basis. That way, when the Thanksgiving dinner bell rings and the holiday eat-a-thon begins, you'll be selecting based on palate, not raw animal cravings.

If you're list-oriented, try jotting down some of those favorite holiday foods or ingredients. If you realize it's been three or four weeks since you've had any, say, heavy cream, find a recipe that uses a little and get your "fix" of creamy goodness. Now, I realize this will be problematic if you're fixated on, say, mincemeat; but it should help with most of your crave triggers.

In the process of doing this, you'll no doubt discover some fascinating new recipes. Sure, sweet potato casserole or candied yams may not exactly be what you want to eat in May, but try searching out new sweet 'tater recipes and you'll be truly amazed at the versatility of the vegetable. Don't want to heat up the house in July roasting a turkey? Try grilling one. The flavor is fantastic and you keep all the heat outside.

Self-denial may make you feel good for a short time and give you a sense of the moral high ground, but it's counter to human nature. We are happy-seeking creatures by design, and when we deny ourselves small bits of easily obtained enjoyment, we get cranky and rude. I refer here to my theory that a lot of the world's problems could be solved if the parties involved would sit down and debate with a huge platter of Krispy Kreme doughnuts between them.

So, by all means enjoy your New Year's Eve celebrations, and your football munchies on New Year's Day. But don't feel compelled to overdo it.

Egg nog is a favorite holiday indulgence for many. That ultra-smooth, super-rich drink is almost always consumed in small quantities, with or without the addition of your choice of adult beverage. I prefer mine with a healthy dose of rum.

In the interest of letting you try consuming iced egg nog in, say, August, we present our first reader recipe! This one comes from Janet Holmes, and the ice cream called for in the recipe was originally Blue Bell, which all those in Texas will tell you is the finest in the universe. Any high-grade vanilla ice cream will fit the bill, however.

NOTE: Those of you with issues concerning raw eggs should avoid this one, as the eggs are not heat-cooked at any point. However, don't let that stop you from exploring. There are tons of great recipes out there for "cooked" egg nogs that will blow the storebought stuff out of the water.

Ingredients:

12 eggs, separated

4 c. whipping cream

1 c. white sugar

Pinch of salt

2 c. half and half

1 tsp. cinnamon

2 c. high-quality vanilla ice cream

Mix egg yolks with ½ cup of sugar, beat until lemon color. Add ice cream and beat until smooth. Add salt and cinnamon then add half and half. Put bowl aside. In a large bowl, combine egg whites and ¼ cup of sugar, beat until stiff. Set bowl aside. In a large bowl, combine whipping cream and ¼ cup of sugar, beat until peaks form. Fold all ingredients together. Serve with spoon that you haven't licked....

Enjoy! As always, I love to hear from you. Got a family recipe to share? A food issue that's bugging you? Drop me a line anytime!