Most nights, about two or three hours after dinner, I get hungry. However, by that point, I'm usually winding down, ready to relax with a book or magazine and some tea. What to do? Enter the charcuterie plate.
The term "charcuterie" is French for prepared meats; in fact, there are whole shops dedicated just to that in France. French people will often still go from specialty shop to specialty shop in order to purchase food. Why am I telling you this?
As I said before, it's about the mind game. In the evenings when I'm hungry, I could just grab a low-carb bar or a Slim-Jim or something like that, but I don't. I make it more of an event, a ritual, complete with its own name: charcuterie.
What I do is prepare the portions ahead of time in compartmentalized containers, with each portion measured out precisely when I'm doing my semi-weekly meal prep--that way, I don't go over in my macros. It's a modular process, one in which I'll pre-measure a variety of treats, some of which I'll use one night, others the next. For example, I have the choice of pepperoni, salami (varying flavors), cheeses (again, varying), deviled eggs, leftover egg batter (for a veggie dip), pepper strips, tuna or chicken salad (by itself or in a lettuce wrap), mixed nuts (carefully measured), etc.
When I'm ready for a snack, all I have to do is open the fridge and shop at my local (literally, right?) charcuterie. Now, I can't honestly say that I go all Method acting and act like I'm talking to Bertrand, my local merchant, but I think that it's best I don't, given that I have no desire to be institutionalized.
However, I do gather up my plate, perhaps another cup of tea (jasmine? Earl Grey? Chamomile?) and then snuggle up in my recliner with a good book and a smug grin on my face.
