The Diet Kitchen
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THE DIET KITCHEN
A TV chef (and I use the term here loosely) once made a pie using nothing
but fat-free Cool Whip and sugar-free Jello, praising the recipe for containing no substance,
only flavor. One could eat it all day long, she said,
without a single worry. If I ever made this recipe,
I would use the original ingredients, not imitations.
Better still, I will make my pies from scratch, using pounds of fresh fruit,
pints of heavy cream, and cups of real sugar.
I know this strategy carries its share of risk.
But if I carry away some unsightly baggage, or even if my heart gives out entirely
one day, it will have been worth it
to know that everything I make is entirely real,
something worth sinking my teeth into.
