There were a couple of years in graduate school during which I tried almost every diet under the sun. Luckily they never lasted for more than a day or two. I think my longest was maybe a week. Maybe it's my lack of discipline, but I quickly got tired of being hungry all of the time, missed whatever it was I wasn't supposed to be eating, wanted to go out with friends and eat normal things, etc., etc. So I would quit that diet, be back to normal for a while, and then try a new diet. One year I decided just to break the cycle, so my new year's resolution was to quit dieting. Of course I couldn't even maintain that! I did try fewer diets that year, and over time I've become less and less interested in dieting--or just too busy to care. So, I had to laugh when I saw the recipe for this week. Coincidentally, a few weeks ago Paul was reading through AMFT, happened to notice this recipe, and announced that it sounded awful. I wasn't thrilled about trying it either, and really didn't think Paul would go for it, but I'm finally caught up so I didn't want to skip it. I'm not a dieter though, so when the store didn't have fromage blanc I bought the full-fat sour cream that I usually buy, to mix with the low-fat cottage cheese that I already had in the fridge. I also served this with some roasted potato and fennel soup, to make sure that it definitely wasn't a dieter's dinner. With the fresh summer vegetables (including cherry tomatoes that Paul grew!) we actually both really enjoyed this tartine. I'm surprised to say this, but it's actually a "recipe" that I want to make again this summer.