How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it: a simple way to lose weight and be healthier. Welcome to domainworldtower who is now Following.

The Wyeth Family has given the world three generations of artists — so far. N.C. Wyeth [1881-1945] was the illustrator of the Scribner Classics for Younger Readers book series: Robin Hood, Treasure Island — the pictures of my youth. He also produced five children, three of whom were artists: Henriette, Caroline, and Andrew. All learned art at the feet of the master, and Andrew, born in 1917, became the most famous. His style was ‘Realism’ and he delighted in painting working people in country settings. After childhoods on the coast, Andrew went to Maine, finding inspiration in the family and the farm seen in his most famous work Christina’s World, painted in 1948. He painted in tempera and water color, and never deviated from his style despite living in the period of Mark Rothko, Jackson Pollock and Andy Warhol. Some called him old fashioned — in the worst way, while some called him traditional — in the best way. Wyeth took delight in the small things and made them seem to be the most important: Wind from the Sea [can anyone see billowing sheer curtains and not think of Wyeth?] and Monday Morning stand out as examples. In all his work, there is a brooding quality that evokes….something. And you want to look at it again to figure out why it makes you feel that way. The ruckus caused by the discovery of the Helga Paintings was due to the public mythicizing Wyeth on the one hand and imagining a secret love affair on the other. Andrew Wyeth died on January 16, 2009. His [and wife Betsy’s] son, Jamie, is an artist in Pennsylvania and in Maine.

Although he was born in Bucks County, Pennsylvania, Andrew Wyeth is associated with New England. Our breakfast has quintessential flavors and the dinner is straight from the ocean.

Rhubarb Pudding: 142 calories 3 g fat 2 g fiber 10.6 g protein 24 g carbs 155 mg Calcium  NB: Food values given are for the plated foods only, and do not include the optional beverage.  PB GF – if using GF flour Hayden Pearson has a wonderful dessert called “Blanche’s Super Rhubarb Pudding” in his iconic Country Flavor Cook Book. Here is a scaled-down version that is fit for breakfast: slightly tangy, lightly sweet.

6 Tbsp cooked, mashed rhubarb 1 two-oz egg + 1 egg white 1½ Tbsp sugar 2 Tbsp flour OR 2 Tbsp white whole wheat flour 2 Tbsp milk ½ tsp baking powder   per person: 1 slice Canadian Bacon [= ½ oz back bacon]  + 1 oz strawberries Optional:  5 oz fruit smoothie or berry-yogurt smoothie[88 calories]  Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water 

Cut up 1 cup rhubarb and stew it in a little water. Drain thoroughly and mash. Measure the 6 Tbsp you need and save the remainder for another use. [Add to a smoothie; serve with yogurt] Whisk the egg and white, then add all the other ingredients [but not the bacon!] Spoon into a baking dish which has been sprayed with non-stick spray. HINT: I did all this the night before. A real time-saver. Bake at 350 F until the batter is firm to the touch, about 15 minutes. While the pudding bakes, cook the bacon and prepare the optional beverages. Delicious.

Clam-Stuffed Mushrooms: 205 calories 6.4 g fat 4.5 g fiber 18.4 g protein 20 g carbs 98 mg Calcium  PB GF- if using GF bread  So we had these small portobello mushrooms in the ‘fridge, and I thought “Stuff them!” and they were good! And very filling, despite the LOW calorie count.

3½ oz mushroom caps [four 2-3” mushrooms] ½ cup clam stuffing [see SPICY May 23, 2018]   2 oz tomatoes ½ oz SnapPea Crisps 

Poach the mushrooms briefly [2 minutes] in boiling water to cover. Using a paring knife, dig out any stem in the cap to create more of a cavity for the filling. Chop the stems and add to the clam stuffing. I used a 3-Tbsp cookie-scoop to distrubute the stuffing into the caps. Bake at 400 degrees F. for 15-20 minutes. Plate with the cool tomatoes and the crunchy Crisps. Easy to prepare, a treat to eat.

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