Food vs Body Image: The battle begins...

If you haven't already, read Frank Bruni's piece about Bulimia in the New York Times. Absolutely astonishing, yet also devastatingly sad. That one of the best food critics had/has such issues with his weight is tragic. But then, these issues swirl all around me in daily life.

A good friend has recently gone off all carbs and booze, in the hopes of being trim for a wedding in two weeks. Other friends constantly complain about their weight, professing regularly to start a gym routine and to give up sweets. I cannot think of a single friend who would be comfortable in public in a swimsuit, even with the most fabulous figure. (Obviously, for this, I mean a public place like a pool - not just wandering the streets).

Now, I'll be the first to admit that I weigh more than I should and that I've fallen prey to more beer and sweets this year than is healthy. That said, I'm fairly content with who I am. Hell, I'm even fine sporting a swimsuit around just about anyone. Yes, I go to the gym, but for the health benefits of having more energy and clearing my mind. I could probably lose weight quickly if I rejected the pasta I love so dearly, but why? The insecurity around body image leads to a unnecessarily antagonistic relationship with food, worst of all, it prevents you from truly enjoying your food. In my mind, dieting foods are similar to fast food, just another short cut around what you SHOULD eat, freshly prepared foods made from whole ingredients. Both 'light' meals and fast food are also full of chemicals that are, quite frankly, unnecessary for a delicious meal.

There is a solution to this tragic epidemic. A magic bullet. One thing that can make it all better and even facilitate improving your figure. And the answer can be yours for just $9.95...

No, seriously, it's simply having more self confidence. Accepting who you are, and that while it would be nice to improve, it's not a necessity for a happy life. Think how much time and energy you'll save by not worrying about it. Unfortunately, as simple and as free as this solution is, I think it has be instilled from a young age (as we see in the case of Frank Bruni), otherwise it becomes considerably more difficult to develop. And so, I'd like to conclude my ramblings with a massive THANK YOU to my parents. Thank you for never creating anxiety about body image, thank you for always having healthy and delicious food around, thank you for teaching Sam and me the value of cooking and quality ingredients, thank you for the summers spent living in swimsuits and most of all, thanks for giving both of us confidence and contentment. These gifts are truly priceless.

THE BEST CHICKEN EVER

Last night was delicious enchilada night. I tried a new recipe from Rick Bayless' Mexican Kitchen and it worked a charm. Enchiladas with leftover carnitas, rice with onions, garlic and cilantro and all topped off with tomatillo salsa. (No, we didn't cheat - at least not on the tomatillos. They're grown on the Isle of Wight). Tonight featured the most basic (and potentially most bland) ingredient: chicken. Specifically, a massive monster of a chicken breast purchased from The Natural Kitchen in Marylebone. (Skin on, bone in - thanks, much. I'm not some sort of healthy eating masochist who removes all the good bits!)

I decided to use one of my fave recipes on the chicken, garnerd from Cooks Illustrated ages ago. As a quick sidenote, I love Cooks. They try EVERYTHING when developing a recipe and detail it so you don't fall into the same sandtraps. Fantastic food journalism and delicious recipes. Anywho, here's the basic idea:

• Brine chicken breasts for 1/2 hour in salted cold water (I accidentally left mine in for an hour - it was fine)
• Heat the oven to medium hot - can never recall precisely, but about 200c.(Nearly forgot the most important part - pour yourself a bigass glass of wine)
• Heat a tablespoon or two of canola oil in a heavy, oven proof pan until it's damned near smoking.
• Rinse chicken breasts and pat dry with paper towels.
• Place breasts (the chicken's - not yours) skin side down in the hot pan. Cook until the skin is brown and crispy, about 2-3 minutes (you will be burnt by popping oil at the point, it's best that you just take a swig of wine and accept it).
• Flip the breasts over and cook for another 2-3 minutes and then (here's the ingenious part) slide the pan into the hot oven.
• Chill for 18-20 minutes (or, if you're like me, madly rush to prep a cornucopia of sides)
• Take the chicken out of the oven. Do not touch the pan with bare hands. Seriously. Ouch. Remove the chicken to a plate and keep covered.
• Reduce the juices in the pan, sauté some onions and garlic in. Reduce some wine. Add some herbs (pronouced 'ERBS! ongoing battle with my Brit husband) and presto-chango, you have have a delicious sauce for chicken.
• Transfer the chicken back to the pan. Cover in the sauce. Serve proudly.

Now, tonight the chicken was accompanied by delicious local asparagus, fingerling potatoes with butter and parsely and with a first course of crabcakes. I know what you're thinking, crabcakes? Really?

Hey. I had some extra crabmeat to use up. What's a girl to do?