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I’ve cooked for a long time — full meals since I was 12. And in most of that time, I’ve tried to be fairly healthy with my day-in, day-out recipes. I’ve used low-fat everything. I rejected low-fat cheese early on, since it doesn’t even taste like cheese, but on most other dairy products, I have tended to use the low-fat version. I use boneless, skinless chicken breasts when I’m cooking chicken. I’ve cooked more hamburgers and meatloaves with ground sirloin and ground turkey than you can count.

But slowly, over the past couple of years, I’ve stopped. It’s happened by bits and pieces–keeping cream in the house at all times. Buying ground beef instead of a leaner ground meat. And it’s all about flavor.

I’ve decided it’s better to eat a little bit of the great stuff than to eat a large portion of the OK stuff. Better to eat six days of salads and one day of pasta with real cream sauce.

Don’t be alarmed. My cholesterol’s just fine, as is Ashby’s. I haven’t gained any weight from eating this way. But it sure does make me happier. That whole moderation thing really matters, I think. We’re not good at moderation today in America. But I’m going to keep working on it if I get to keep eating homemade ice cream by doing so.

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