It is also very interesting to experience dramatic changes in appetite as we get older. But in all honesty, craving and eating all the vegetables is not a bad thing. Maybe your pasta cravings will come back when the weather gets cooler. Be well Domenica!
I agree. Other than the ankle itself I feel good. Have always been a veg lover, and putting them center stage seems to be what I need at the moment. Thank you for popping by!
I had Covid for three weeks in 2021. I could not eat! I managed to choke down half a grilled cheese sandwich every afternoon and that was it. Lost eight pounds but as I recovered I started to crave big green veggie filled salads. Ate them for months and happily lost eight more pounds making me as slim as I had been in years. Lookin good!
This is so interesting, Domenica, like the body dictates what it needs now to heal. After my latest surgery I was on soft foods for a couple of weeks and even now my cravings are more for Greek yogurt with peaches rather than steak! (Usually my favorite!)
Glad you are on the mend, cheers to pasta, steak and wine in our futures! ❤️
Fascinating newsletter post and sounds like an ideal season of food for you right now! A shift happened for me, ironically, in Italy, I am a gluten free baker but began baking primarily for others in the family and then a quickly widening circle of friends and customers until it became a business. On trip to Italy in 2022 I overdid non GF bread and pasta and my body sent me clear signals that wheat was not for me. I have not had any for over a year. Do I hope to return to wheat? Sure! But I'm enjoying baking GF for others and now, myself.
Interesting, Flavio. I think this is the longest I’ve ever gone without pasta or bread. I’m assuming the desire will return once I’m moving around more freely. But I can also now see that I was eating a lot of those types of carbs and at the very least I plan to cut down substantially on portion size when I do go back to eating bread & pasta. I applaud you for embracing GF baking. I will explore your recipes, though I’ve never had a gluten intolerance.
To clarify- before my shift on the Italy trip I was an avid gluten eater. My most interesting GF baking discovery (not yet published as a recipe online etc..) is the GF Sourdough Focaccia which we joke is the love child of Farinata and Pao de Queijo (traditional Brazilian cheese bread done with eggs, butter, cheese and yucca starch). The ceci flour gives lots of character and high protein, the yucca starch gives stretchy chewiness, the brown rice flour sourdough gives background sour, gravitas and a bit of shelf life and it's all a logical evolution from traditional gf classics.
This is fascinating. I know it takes much work and experimenting to achieve GF breads with the lift and texture that traditional wheat breads have. I adore farinata. Have never had pao de Queijo but it sounds up my alley. I like the way you started with tradition and came up with a solution.
I love your writing, Domenica. I hope that the recovery continues--it sounds like your body knows what it is doing, that’s a blessing. It will be a joyful reunion when bread (and pasta!) return from holiday. Be well!
I’m simply awestruck by the meals your other half is cooking for you! I’m lucky if I get an omelette from mine, although my recent cooking frenzy seemingly inspired him to make a batch of chocolate-peanut butter protein bites this morning...
I'm so sorry about your injury and this grindingly (it seems) slow process of recovery, but what a great little piece of writing! I'm sure you can do that without taking another table though - and I'll be looking for signs of pasta cravings.
I began a clinical trail study for pre diabetes this summer and have been eating as low carb as possible. The study gave me blood glucose sensors which record my glucose at all times on an app. This way I can see what foods affect me the most. Carbs are a definite no-no, so I gave up all pasta, potato, rice and most bread except a keto low carb bread that I eat sparingly. My diet now consists mostly of eggs, vegetables, meats and small amounts of fruits--mainly berries. Do I miss pasta? At times, yes but when I realized how many carbs were in an American size serving I realized how harmful it is to me. Since beginning this study I've lost weight, feel better, and my A1C is normal! I may stay on a low carb/keto diet for life once the study is over. It means giving up my hobby of baking--I don't care for the taste of artificial sweeteners and the almond flour type cakes I've made so far are so-so. It may be because I cook at high altitude. In any event so far low carb has done wonders for me and maybe your body knew what was best for you?
How interesting, Pat! I’d be so curious to know what my glucose was/is. You hit on something important: American-sized portions. I’d gotten used to serving & eating generous portions at home. When I get back to it I’m going to be weighing the pasta and only cooking what we need.
Oh, no! Well, I am more than happy to take up the slack. Gina and I hope you're back to your "old" self soon. Chin up, avanti! (PS The veggies are amazing right now, and atta boy to Scott!)
How interesting. Domenica. There are worse places to be wanting only vegetables than Abruzzo in the summer! Complimenti to your husband for becoming a vegetable whisperer.
Ooh, I've been thinking longingly of it, but the weather in UK is wet and rainy. Will make it when a bit of warmth returns; at the moment am opting for soups and braises!
Interesting about the umami. I really enjoy wine with my meals, but i have to say I don't miss it at all. I've been having non-alcoholic Italian aperitivi (Crodino, San Bitter, etc), which I have loved since i was a kid.
Love this. I find when my body needs healing it craves fresh fruit and vegetables, especially raw. The first three months of pregnancy also, all I could eat were raw fruit and veg. Our body lets us know what we need when we're listening.... which isn't often...
Pregnancy did a number on me as well. Lost my taste for coffee, wine, Chinese food (which I adore), and tomato sauce. Deep craving for pickled peppers!
I’m so sorry that in addition to all the other pains and annoyances of recover, you have also lost your appetite. I’ve struggled with stomach stuff over the years and when I do, it feels so incredibly strange to not think about food all the time. Like not in a good way. I wonder if once you are back to “normal” life and back on your feet if it will all come rushing back. I hope so!
Thank you, Dana. I can’t complain, as there has been plenty of fresh seasonal food that I have been enjoying. And, truth be told, I kind of needed a reset. The weight I’ve lost since the accident has definitely made healing easier.
That photo of pastina! ❤ I hope you get your pasta appetite back. I lost mine earlier this year (covid!) and was so relieved when I finally started craving it again. Portofino looks beautiful!
Covid did weird stuff to my taste buds. II have no doubt my appetite for pastina will return. That photo was from earlier in the year or last year. I sometimes post my pastina pics on IG; I have quite a collection!
Let’s here it for the vegetable whisperer! I’m just glad your body is giving you what you need. I know that weird feeling of wanting to want something, though! Pasta will make a triumphant return I’m sure!
It is also very interesting to experience dramatic changes in appetite as we get older. But in all honesty, craving and eating all the vegetables is not a bad thing. Maybe your pasta cravings will come back when the weather gets cooler. Be well Domenica!
I agree. Other than the ankle itself I feel good. Have always been a veg lover, and putting them center stage seems to be what I need at the moment. Thank you for popping by!
I had Covid for three weeks in 2021. I could not eat! I managed to choke down half a grilled cheese sandwich every afternoon and that was it. Lost eight pounds but as I recovered I started to crave big green veggie filled salads. Ate them for months and happily lost eight more pounds making me as slim as I had been in years. Lookin good!
Here's to silver linings!
Correction: ... as I had not been in years. 👍
This is so interesting, Domenica, like the body dictates what it needs now to heal. After my latest surgery I was on soft foods for a couple of weeks and even now my cravings are more for Greek yogurt with peaches rather than steak! (Usually my favorite!)
Glad you are on the mend, cheers to pasta, steak and wine in our futures! ❤️
That is indeed a shift! Hope you are also on the mend, or already mended, Jolene!
I had a salisbury steak last week...I think I’m almost “healed” ! 😂
Excellent!
Fascinating newsletter post and sounds like an ideal season of food for you right now! A shift happened for me, ironically, in Italy, I am a gluten free baker but began baking primarily for others in the family and then a quickly widening circle of friends and customers until it became a business. On trip to Italy in 2022 I overdid non GF bread and pasta and my body sent me clear signals that wheat was not for me. I have not had any for over a year. Do I hope to return to wheat? Sure! But I'm enjoying baking GF for others and now, myself.
Interesting, Flavio. I think this is the longest I’ve ever gone without pasta or bread. I’m assuming the desire will return once I’m moving around more freely. But I can also now see that I was eating a lot of those types of carbs and at the very least I plan to cut down substantially on portion size when I do go back to eating bread & pasta. I applaud you for embracing GF baking. I will explore your recipes, though I’ve never had a gluten intolerance.
To clarify- before my shift on the Italy trip I was an avid gluten eater. My most interesting GF baking discovery (not yet published as a recipe online etc..) is the GF Sourdough Focaccia which we joke is the love child of Farinata and Pao de Queijo (traditional Brazilian cheese bread done with eggs, butter, cheese and yucca starch). The ceci flour gives lots of character and high protein, the yucca starch gives stretchy chewiness, the brown rice flour sourdough gives background sour, gravitas and a bit of shelf life and it's all a logical evolution from traditional gf classics.
This is fascinating. I know it takes much work and experimenting to achieve GF breads with the lift and texture that traditional wheat breads have. I adore farinata. Have never had pao de Queijo but it sounds up my alley. I like the way you started with tradition and came up with a solution.
I love your writing, Domenica. I hope that the recovery continues--it sounds like your body knows what it is doing, that’s a blessing. It will be a joyful reunion when bread (and pasta!) return from holiday. Be well!
Martin
Thank you, Martin, for the lovely compliment. BTW I have not forgotten your spiced doughnuts. I’m sure I’ll be back baking soon!
All in due time! 🙏🏼🙏🏼🙏🏼
M
I’m simply awestruck by the meals your other half is cooking for you! I’m lucky if I get an omelette from mine, although my recent cooking frenzy seemingly inspired him to make a batch of chocolate-peanut butter protein bites this morning...
Omelettes and protein bites ~ not too shabby!
I'm so sorry about your injury and this grindingly (it seems) slow process of recovery, but what a great little piece of writing! I'm sure you can do that without taking another table though - and I'll be looking for signs of pasta cravings.
Thank you. Making real progress now thanks to my amazing PT!
…tumble!
Hi Domenica
I hope your healing is progressing well!
I began a clinical trail study for pre diabetes this summer and have been eating as low carb as possible. The study gave me blood glucose sensors which record my glucose at all times on an app. This way I can see what foods affect me the most. Carbs are a definite no-no, so I gave up all pasta, potato, rice and most bread except a keto low carb bread that I eat sparingly. My diet now consists mostly of eggs, vegetables, meats and small amounts of fruits--mainly berries. Do I miss pasta? At times, yes but when I realized how many carbs were in an American size serving I realized how harmful it is to me. Since beginning this study I've lost weight, feel better, and my A1C is normal! I may stay on a low carb/keto diet for life once the study is over. It means giving up my hobby of baking--I don't care for the taste of artificial sweeteners and the almond flour type cakes I've made so far are so-so. It may be because I cook at high altitude. In any event so far low carb has done wonders for me and maybe your body knew what was best for you?
How interesting, Pat! I’d be so curious to know what my glucose was/is. You hit on something important: American-sized portions. I’d gotten used to serving & eating generous portions at home. When I get back to it I’m going to be weighing the pasta and only cooking what we need.
Oh, no! Well, I am more than happy to take up the slack. Gina and I hope you're back to your "old" self soon. Chin up, avanti! (PS The veggies are amazing right now, and atta boy to Scott!)
Thanks, Bob. No complaints; the fruit and the veggies (and Scott) are keeping me quite well fed.
How interesting. Domenica. There are worse places to be wanting only vegetables than Abruzzo in the summer! Complimenti to your husband for becoming a vegetable whisperer.
This afternoon he made my favorite (and your son's): insalata di riso!
Ooh, I've been thinking longingly of it, but the weather in UK is wet and rainy. Will make it when a bit of warmth returns; at the moment am opting for soups and braises!
Soups and braises are the cure for rainy days.
After hip replacement surgery wine didn’t taste good for six weeks. And umami flavors also seemed diminished.
Interesting about the umami. I really enjoy wine with my meals, but i have to say I don't miss it at all. I've been having non-alcoholic Italian aperitivi (Crodino, San Bitter, etc), which I have loved since i was a kid.
Love this. I find when my body needs healing it craves fresh fruit and vegetables, especially raw. The first three months of pregnancy also, all I could eat were raw fruit and veg. Our body lets us know what we need when we're listening.... which isn't often...
Pregnancy did a number on me as well. Lost my taste for coffee, wine, Chinese food (which I adore), and tomato sauce. Deep craving for pickled peppers!
I’m so sorry that in addition to all the other pains and annoyances of recover, you have also lost your appetite. I’ve struggled with stomach stuff over the years and when I do, it feels so incredibly strange to not think about food all the time. Like not in a good way. I wonder if once you are back to “normal” life and back on your feet if it will all come rushing back. I hope so!
Thank you, Dana. I can’t complain, as there has been plenty of fresh seasonal food that I have been enjoying. And, truth be told, I kind of needed a reset. The weight I’ve lost since the accident has definitely made healing easier.
That photo of pastina! ❤ I hope you get your pasta appetite back. I lost mine earlier this year (covid!) and was so relieved when I finally started craving it again. Portofino looks beautiful!
Covid did weird stuff to my taste buds. II have no doubt my appetite for pastina will return. That photo was from earlier in the year or last year. I sometimes post my pastina pics on IG; I have quite a collection!
Let’s here it for the vegetable whisperer! I’m just glad your body is giving you what you need. I know that weird feeling of wanting to want something, though! Pasta will make a triumphant return I’m sure!
Im pretty sure it will, Susie. I’m enjoying the lighter fare in the meantime. ❤️
Wishing you a speedy recovery and a return of pasta cravings!
Thank you 😊 looking forward to putting my hands in some of your wonderful flours when I’m back in the U.S.