But alas, spring and summer are moments away (as are all my allergies). And I don't know about you, but I plan to do some island hopping this summer. So in an effort to wear as teeny a bikini as possible, I'm on a mission to make sure that everything is appropriately small and tight. And by "everything", I mean my thighs. So I'll be trying this 4 hour business again.
Just as a reminder, the general rules include: no carbs, no sugar, no dairy (except for eggs), and clearly, no fun. I will say, it makes me get creative with my cooking. This does not, however, prevent me from want to smack someone everytime I see them eating a cheeseburger.
But I was proud of myself on this one. This is a truffled white bean puree with sauteed wild mushrooms and zucchini, topped with a 6 minute egg. Truffle oil will cover a myriad of sins...including the substitution of a white bean puree, when what I really wanted was polenta.
But at least I still get that runny yolk. One of my mostest favorite culinary things. It makes me smile everytime...
