Also known as “The Lemonade Diet,” I have decided to give this thing a whirl. “Why, oh why, T-Haus, would you do something so completely insane?” You may ask. Well, my dear friends, I am, after all, the original Creative Beast, and therefore, usually up for some sort of adventure. I must admit, however, that this “adventure,” seems about as enthralling as getting the flu, which I suppose for some, is a weight loss program of sorts–and–Oh, golly! It is nearly time for my second helping of water, fresh squeezed lemon juice, maple syrup and cayenne pepper! …I can barely contain myself. And that reminds me, I must tell you how my day began… with the recommended “Internal Salt Bath.” Sounds clean, right? Huh. This is a laxative, folks. And I am here to say that it works. There is a reason that they tell you to “wait two hours before leaving the house.” If you must try this–ONLY–TRY THIS AT HOME! That’s all I have to say about that.

By now, you might be asking yourself, “Trish… T-Haus… Dumbass… why the hell do you wanna do this? You, who are a lover of food, glorious, food …and beverages?” And I say to you this: I heard it’s a good way to get rid of toxic crap that your body stores, AND you can shed a few. But there is another reason I’m doing it. If you’re already a hard core Creative Beast, then you know that I am pretty sure that meditation is a big key, if not the key to unlocking a realm of personal possibilities and opportunities that exist in the world as we know it. So. I’m doing a little personal experiment. I feel I may have a better ability to transcend while meditating if I do this cleanse-thingy. They recommend that you try it for ten days or more if you can hack it. I’ll be impressed enough with myself if I can do five. We shall see. So far, I’ve fantasized about a vanilla latte, a toasted peanut butter and jelly English muffin, and Fage Greek yogurt (pronounced fah-YEH) with blackberries, toasted pine nuts and honey… one of my favorite things in the world (thanks, Demitra, for teaching me about Greek yogurt). I like to slice some of the big, fat blackberries in half because they look pretty and I like the added texture. I mix the blackberries with about a tablespoon of fresh lemon juice, a couple or so tablespoons black raspberry honey from The Wisconsin Honey Cooperative, and about a 1/4 teaspoon of Nielsen-Massey Madagascar bourbon pure vanilla extract (this is the only vanilla I ever use because it IS true vanilla, and it’s how vanilla is supposed to taste). Anyway here it is. I made it the other day… today I am only dreaming about it.

Greek yogurt with blackberries, toasted pine nuts and honey.

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Lunch.

Steak and eggs. Lunch. Sustenance. Creative Beasts gotta eat, too. Whatever you want to call it, this is one my favorite ways to eat steak and eggs. I started with a porterhouse steak cooked on the grill the night before, which had been marinated in a garlic-pepper-balsamic vinaigrette. I sliced the steak (strip side, as I had eaten the tenderloin side the previous night), and set it aside. I diced half of a vidalia onion, and a good handful of wild onions freshly picked from the woods of Wisconsin (thanks, Robin, for teaching me about wild onions).

wild onions of Wisconsin

I caramelized the onions with a very nice balsamic vinegar (basalmico aceto)–Giuseppe Giusti of Modena– which might be considered a bit blasphemous, since this type of balsamic is generally used for finishing… I dunno. The onions were delicious. And as far as the vinegar goes, there’s more where that came from. Thanks, Williams-Sonoma… and thank you, Giuseppe. Next, I gently and quickly sauteed some fresh baby spinach and radicchio in a little butter, a pinch of sea salt and squeeze of lemon juice. Meanwhile, I had boiled some DeLallo linguine (al dente with butter), and last but definitely not least, I gently fried an egg, sunny side up. Then, to serve, I tossed the steak with the caramelized onions. Layed the pasta into a bowl, added the caramelized onions followed by the spinach and radicchio, then the steak, then the egg. I added a little more of everything on top, then fresh ground pepper. As you can see, I also added a quartered campari tomato with a little lemon juice and salt and pepper. The best part is breaking the egg so that the yolk runs over the rest of the plate. Yum.

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