As a little old lady in waiting I try not to think about what’s for dinner anymore. For years it was the first thing I thought of each day, even before my feet hit the ground. I’ve spent a lot of my life thinking about food, too much of it. What’s best to eat, when to eat, what not to eat, what to pack for lunches, the daily miracle of coordinating, mandating and delivering family dinner at the table, the sometimes dubious nutritional value of said dinner, and the fallout of loosing the family dinner battle. What should I eat to maintan a healthy BMI? What does a healthy diet means beyond the parameters of the food pyramid? Which diet is best: vegan, vegetarian, low fat, low carb, high protein, one meal.. three meals…four, ‘one potato, two potato, three potato, four.’

As a woman who stayed home for a dozen years and felt the full weight of the domestic hausfrau experience, food purchase, prep and delivery was a significant part of my work day. Suffice to say, I’ve steamed my way through several rice makers and peeled enough potatoes to feed the whole of Ireland. I’ve menu planned and scrutinized thousands of grocery lists and contemplated how best to infuse two growing humans, with as many fruits and vegetables as possible, a herculean task in an age of ‘lunchables’ and packaged candy in the shapes and flavours of actual fruit…highly processed, heavily marketed frankenfood. I take pride in the fact that my daughter refers to us as an “ingredient family’, where very little comes from a box or is overly processed (notable exceptions – yogurt, cheese and bread…we’re in the 21st Century friends… I draw the line at kneading, churning, aging or vigilent attention to temperature). There is very little that is instantly consumable in my cupboards…all food stuffs require some sort of preparation: rinsing, dicing, slicing, roasting, toasting..or a quick commingling in the Ninja.

For my 50th Birthday I decided to hang up my apron for good. Back to work outside the home for a number of years, I was ready to resign from my second job as menu architect, head chef, prep chef, pastry chef, bus boy, dish diva, and lunch maker. Happy Birthday to me. I explained to my family that I would cook only if the spirit moved me and that dinner was no longer to be expected by any of my spoiled, unskilled, hangry housemates, especially on days when they arrived home before me. Looking back it was the death toll for the family dinner, that and competing schdules. The kids were both in high school at the time. Ten years later, on the road to 60, I can report only mixed success in divesting my culinary role…I blame myself, and my misguided attempts to safeguard my family’s heath, protect my kitchen, and reduce ceiling splatter and any permanent damage to appliances.

“Whats for dinner?” is a kitchen query that still eminates from my hungry adult children in the late afternoon from time to time. Shoulder deep into the fridge or pantry, desperate to make the ingredients on display coalesce into something approaching a satisfactory meal, but too inexperienced or myopic to see the beauty of ‘breakfast for supper’, or the fact that chickpeas are really hummus in disguise. I think it’s important to acknowledge here that my husband is too clever to ever broach the subject of dinner. When the kids do slip up and ask whats for dinner, I smile a happy little boundary smile, and if I’m not hangry myself, I might suggest cereal, or eggs or pb and j’s. At other times I simply repeat, “dinner” with a slightly stupefied, quizical brow, as though they were speaking in some foreign language… a look I learned from my husband, a master at navigating family life with minimal effort on his part.

The subject of supper aside, as a little old lady in waiting…who am I kidding here…at all stages of ladydom, I have given a great deal of thought to my diet, in an attempt to consume nutrient dense, high volume, low caloric-load foods, to look good in my jeans, to avoid suburban square arse syndrome, a hideous plague of middle age, and later, as a nurse, to avoid carcinogenic foods like processed meats and cardiac villains like trans fats, and more recently, to restrict inflammatory culprits in order to reduce pain…that’s right…I’m going after the sugar and simple carbs, to reduce the meno-pot, the 10 or so pounds of fluff floating around my mid section. No, its not there to protect our organs as we age. Closing in on 60 it’s time to quit the cake … not the wine though (maybe ditch the fruity sugary stuff), but wine’s a living whole food ..its not processed… its allowed to age. LOL to LOL no one is taking the wine off the table.

Dessert, however, and the bread basket I believe are a fair trade for decreased joint pain, ease of zipper glide, improved meno head and energy levels, and potentially increased longevity with greater functionality and mobilty in the last quarter of our lives. After a lifetime of exhaustive and ongoing research on the topic of food and diet I can recommend only three books on the subject that form the genesis of my LOL approach to food. The first, Michael Pollan’s In Defence of Food – an Eater’s Manifesto” can be distilled in a simple maxim: “Eat food (real food), not too much, mostly vegetables.” Next, Savour: Mindful Eating – Mindful Life by Thich Knat Hahn which encourages a mindful reverence when eating and a grateful appreciation of all the work and people involved in bringing food to your table. Lastly, French Women Dont get Fat by Mireille Giuliano, which promotes a self awareness of individual food challenges and suggests a highly customized self-taught approach that respects your personal food picadillos and preferences. No foods are off the table for les femmes francais.

I’ll be honest and say that if I get to choose my last meal, one final opportunity to taste, smell and enjoy food, my pedestrian pallette will no doubt yearn for a tea biscuit made by some proper little old lady…perhaps of Scottish descent. I’d lather each half with a generous mound of clotted cream (the kind from a jar imported from England) and lemon curd (also imported from the British isles…not the lemons mind). I love simple carbs and homemade sweets. I grew up on them. Cheap, easily portable and quickly put together, some of my fondest childhood memories by the Bay of Fundy in the wilds of the Maritimes, star these cheerful oven baked ‘rib stickers.’ My mother taught me that there isn’t much a good tea biscuit or pan of fudge can’t cure…except maybe diabetes. I know sweets are not recommended on anyone’s food pyrimad, even the ones heavily influenced by “Fat/Sugar/Salt” pressure groups …yeah …they’re out there, doing a sweet business with their sugar-coated promise of a 10 second dopamine high that will keep you coming back for more. Hanging onto my fifties by my fingernails, I have grudgingly come to accept that my dear old friend, bread, the plain sister of the sweet family, is nothing but a nutritionally void filler… bread is bad, and I’m finally ready to embrace a life without sugar laden simple carbs.

For this little old lady in waiting, dinner for the foreseeable future is some variation of fruit and veggies, legumes and lean protein, like fish, quinoa, nut butters and beans. I’m allowing for reevaluation at age 80 depending on the efficacy of a clean diet as regards pain management and cognitive capacity. There may come a day when tea and toast and biscuits lathered in cream become a mainstay again but for now this LOLIW is off the edible dopamine drip and opting for foods that promote less fluff, more energy, a clear head and ideally a pain free active lifestyle for many years to come. That’s what’s on the menu.