Snacking at the Table

Last month I started eating all meals and snacks
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Getting Too Hungry

How often do you get extremely hungry? During most restrictive diets I’ve been on, I allowed myself—while believing it was what I had to do—to go through days and nights and weeks of hunger. My stomach growled constantly, and
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I’m Not Dieting – Whoohoo!

When I gave up dieting three years ago, one of my first thoughts upon waking was, “I’m not dieting today—whoohoo!” The freedom from restriction was enough to make me giddy and to fill my mind with Read more

One Step Forward, Two Steps Back

Last week, when I got the urge to step on the scale, Read more

Diet-Free Mondays

I just spent a weekend with a close-knit bunch of college friends at a farm near the Oregon coast. In my dieting days, I would have Read more

Got Goodies?

Can you name all the goodies in your house? I can. On the shelf next to the cereal is a package of Kettle® Sea Salt Potato Chips, on the counter there’s a pan of Hershey’s® Frosted Brownies that I made this afternoon, and
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For breakfast today I made crêpes, from scratch, because I’d been thinking of them for several weeks. One of my daughters gave me the recipe back in 1993, and I have no idea where she got it. The crêpes are easy to make and taste a lot like the ones we bought on street corners in Paris.

Easy Crêpes (Makes 6 large or 9 small ones.)
3 eggs
2 cups milk
Dash salt
¼ tsp vanilla
1 cup flour

butter for the pan
toppings: butter, sugar, cinnamon, jam, Nutella, sliced bananas, apple or cherry pie filling, etc.

Put a nonstick skillet on medium heat and let it get warm while you combine the eggs, milk, salt, and vanilla, Mix well. Stir in the flour. Put a pat of butter in the pan. Add about ½ cup of the mixture and tilt pan to spread into a large circle. Cook for a few minutes until nearly dry. Turn the crêpe. Cook another two minutes or so. Place on waxed paper, covered with a towel, in warm oven. To serve, butter the crêpe and add topping(s) of choice. Fold and eat with hands.
This morning, I made a third of a recipe because I was the only one at home, because it’s easy to divide this recipe into thirds, and because a freshly made crêpe is the best! (I used 1 egg, 2/3 cup milk, 1/3 cup flour, etc., and made three crêpes.) While I was making them, it occurred to me that if one crêpe satisfied me, I would save the other two for another day. But I was hungry, so I would wait and see.

When they were done, I spread a crêpe with butter and white sugar—my favorite way—folded it into eighths, and took a bite. Yum. I could taste the crêpe, the butter, and the sugar mingling together. I ate mindfully and then got distracted by how mouthwatering the folded crêpe looked. I should take a picture for my blog, I thought. No, I countered, that would mean finding a colorful plate, and by that time it’ll be cold and not as good. From there, my mind wandered to my list of things to do today, and the next thing I knew, the crêpe was gone.

Although I had set placed a jar of jam* on the table, I chose butter and sugar for the second crêpe as well and savored the first mouthful, but I didn’t think about my hunger signals. Instead, I ruminated about a proofreading project I had done for a friend yesterday, wondering whether I had been too honest or too complimentary, and the crêpe disappeared.

With no hesitation, I spread jam on the third and last crêpe. All I can remember is the initial bite, because my mind was racing ahead to the next thing on my agenda. After the dishes were rinsed and put in the dishwasher, I realized my tummy was plum full, a little too full. In hindsight, two crêpes would have been just right. But they sure were delicious—what I tasted, anyway!

*Trader Joe’s Apricot Jam

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