Adventures in Condimentry II: Viva la salsa!
June 11th, 2007 by Consultant
This is my second installment in my 437 part series “Better know a condiment”. In this issue, we’ll discuss an often eaten, but seldom prepared condiment from south of the border.
More than a few hours of my life have been spent trying to devise a way to keep boneless skinless chicken breasts from looking and tasting like tofu. Until recently, my best options have been as follows:
Leave the skin on.Leave the skin on and bones in.Leave the skin on and bones in, wrap with bacon.
Now none of those options are very low fat or Weight Watcher friendly. My stance for the last few months has been to say “screw it” and just eat chicken like I feel like it, which is why I now have a full-size spare instead of a rubber donut.
So once again I have to face the hard reality that I can’t necessarily eat everything I want all the time. As much as WW brands itself as a “lifestyle change” and not a “diet”, the inescapable truth is that I have to cut back every now and again. The good news is…
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