Slow Days: Lobster Rolls

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum which attest to that. Once in a while you can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

If times were normal, we might be at our vacation cottage right about now. Not to stay for a long time, but to see the place in late Spring, before the tourists descend. We used to go there during my school’s April Break: to open the cottage, move up some furniture, visit with local friends, and see what the Winter storms did to the beach. If we stayed into early May, then the ocean would be dotted with colorful buoys and small fishing boats — in other words: Lobster Season. Prince Edward Island has two very limited seasons, one for each of two different parts of the island. In full Summer, when we usually arrive, lobsters are still available. When Summer guests appear at out cottage, we treat them to a lobster feast. Afterward, the cephalo-thoraces [the front-middle part that everyone else throws away] are picked clean of the meat located in the ‘shoulder joints’: enough to make lobster rolls!! [Four thoraces produce enough meat for this meal of three rolls.]

1-1/2 cups of lobster meat, chopped celery and red onion, chiffonade of lettuce or spinach, mayonnaise, and celery seed make the filling. The rolls are ‘New England’ style hot-dog buns. That means they are sliced across the top, not along the side. Being New Englanders, we prefer those.

The buns are lightly toasted with butter on a griddle and served with fresh tomatoes or a light salad. If you want to know about the wine — we always serve ‘The Hermit Crab’ or a Viognier with lobster rolls — go to Dear Husband’s blog

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