Where To Start

Anne started out our first session by explaining what I sort of did in the first post:

We aren’t going to work on losing weight.

We are going to work  on getting me to have a normal relationship with food.


First lesson: observation.  No restrictions, no rules.  Just guidelines.


1. Only eat in a designated area with no distractions.  No TV, no phone.  Which means I eat in our beloved dining room with a place setting.

2. Write down the date, time, and food you are eating.  Describe the shape, color, texture, and taste of every single bite.

3. No one can comment on what and how much I am eating.


So far: I’M ANNOYED.  If I didn’t believe I had food issues before, I know for a fact that I do now.  I’m so annoyed that I can’t just sit down and eat, that I have to make such a big production out of it.  I can’t eat breakfast while watching the food network.  I can’t just grab a bar of whatever and mow down in the kitchen.  I have to plan.  I have to focus.  And I’m crabby about it.


Which is a good sign, I’m thinking.  I’ve never bothered to think about the color of a strawberry, the texture of chicken, the actual flavors in a slice of pizza.


Have you ever seen French Kiss?  Somewhere in the middle of the movie Kevin Kline presents Meg Ryan with a sort of scent box to help people identify the subtle flavors (sort of like the terroir) in a wine.


I need this scent box.  I can grasp the more obvious, popular herbs like oregano and garlic, but some of the lesser known herbs I can’t place.  I also am very limited in my descriptive vocabulary on taste.  I know bitter, salty, sour, sweet.  I even have a bit of umami familiarity, but not much.  And it gets frustrating not having the words to describe something.


I mean, how do you describe a strawberry?  Heart shaped.  Red with dark flecks.  Soft and slippery on the tongue.  But what does it taste like?  A STRAWBERRY.  What does that mean?  Sweet with some tang.  That’s all I got. Maybe a strawberry doesn’t need more description, but to me it isn’t enough.  It’s far too general.   “Sweet with some tang” could describe a great deal of different foods, not just a strawberry.


What makes a strawberry and strawberry?