Demi Adejuyigbe conjuring Hawaiian pizza. Illustration: Ryan Inzana

Demi Adejuyigbe is a prolific comedian and writer who has written for shows like the Good Place and James Cordens Late Late Show, hosted two popular podcasts, and been called the funniest person on the internet. (Hes known for his musical bits like the annual September 21 videos, an oeuvre that includes his rejected lyrics to Successions theme and an end-credits song for Green Book in the style of Morrissey.) This year, hes been on a baking tear, graduating from cookies to lemon cakes, but its less about perfectly crimped pie crusts for him. The process of cooking is like saying, I am worth spending this time on, and its just good for my own mental health, he says. Thats continued since he joined the writers room for Peacocks new Amber Ruffin Show, and last week he made two types of pies, along with cinnamon rolls and lemon cakes for friends. He ate salmon and turkey, too.

Tuesday, November 24Sat on my couch at 12:05 a.m. eating Double Milk Chocolate Milano cookies. This is not how I expected this diary to begin.

Around nine, I got out of bed for more Milano cookies. Kinda like that one damn Yoda meme about the olives.

Milanos are up there for me. The shortbread is so good and so crunchy, but chewy, and then the chocolate. Unfortunately, Ill be walking around in Albertsons and Ill be like, All right, no junk food, and then Ill see the Milano cookies. Yeah, theyre great. As someone who keeps trying to make different types of cookies, I think thats the cookie I ate so much as a kid those and the thumbprint cookies, the raspberry ones that Im just like, Oh, if I can make those, game over. But I dont have the patience to make them, not the way they do. Maybe one day.

In the afternoon, I cooked salmon for a salad with arugula and honey-lemon dressing and ate a whole sleeve of raspberry shortbread cookies from Ikea. I got those when I must have been trying to replace one of the pieces of my old bed frame, because I was like, I need this thing or I cant sleep in the bed. So I went to Ikea and of course I can never just get the one thing. I walked through the store, and at the end, they have those raspberry thumbprint cookies, and I was like, Yeah, okay, give me some of those.

Absentmindedly ate dried pineapple slices as I put away groceries. Then I had the last bit of salmon from lunch for dinner. Followed by late-night gummy bears.

After midnight, I baked apple turnovers for my neighbors. Our new neighbors, diagonally from us, gave us some cookies as a welcome. A sorry we cant say hi because of COVID thing. They left us a note with the cookies. So to return the favor, I baked them a box of apple turnovers and left them at their place, and they also loved it.

The turnovers are just a hit. Its so fun to make, and everyone is sort of like, Holy shit, you can do this. Im like, Its very easy, but I appreciate being thought of as impressive.

Wednesday, November 25Couldnt eat before 2 p.m. because of a doctors appointment. I spatchcocked and brined my Thanksgiving turkey in the morning and afternoon. This is the first year Ive ever cooked the turkey for Thanksgiving.

I used Samin Nosrats recipe. She mentioned buttermilk brining the turkey, when I was on her podcast with my friend Hrishi Hirway, and how that makes it really juicy, and I thought, Okay, that sounds like the thing to do. I told myself, I know I want to make the turkey this year, because was already in the throes of it it feels like my entire identity has become quietly cooking through the pandemic.. Her recipe sounded very easy, and I saw another from Williams-Sonoma, I think, about buttermilk brining with herbs and spices, and I thought thats gonna be good at bringing out the flavor. But then I also read the recipe too late, and I needed 48 hours for it, and another day or so to thaw the turkey. I didnt have that time. So I looked up another recipe that was for less time, and sort of mixed the three together. Samins was definitely the most helpful in terms of explaining the process and talking about what spatchcocking is.

Ate some fuckin Kit Kats and a few Cadbury chocolate buttons around 4:30 p.m.

For dinner, I made Beyond Meat burgers with apple-jalapeo jelly, roasted garlic and onion, and kale. Ive been an on-and-off pescatarian for probably five years now. I sort of made a pact with myself to be vegan by the age of 30, which is just for climate reasons and the guilt of, well, I dont have a good reason to continue eating meat. Now Ill give myself salmon. I lean on salmon, so much, and shrimp and other fish, but salmons also just the most malleable fish. I end up cooking it a lot. It tastes really good in so many different ways.

Its the kind of thing where every so often Ill eat a hamburger or Oh, my friend is ordering chicken and Ill get some of that, too. Its sort of that laziness transcends my pescatarianism, but when it comes to cooking, I do pretty closely stick to it, except when it comes to the Thanksgiving meal.

From 9 p.m. to 1 a.m., baked mango custard pies, with a graham-cracker crust I needed to cool them overnight from my friends mothers recipe. Specifically, Hrishi, who has been a great friend for so many years. I got to try this mango pie two Thanksgivings ago. It was great. It was a Thanksgiving food that I suddenly made in my head as A Thanksgiving Food. So I decided to make it this year.

I watched Fiddler on the Roof in the meantime. It was a suggestion from a friend. I jokingly called it a Thanksgiving movie, even though its not. But it fits so perfectly in the wheelhouse of things I love. Id never seen it, but watching it, I realized, Oh, I know all of these songs, the dancing is so fun, this movie is so full of joy for the first half. Its so long I dont think I wouldve given myself the opportunity to enjoy it unless I was either sitting in a theater or doing something like baking.

I think because I have a new home I recently moved into, at the same time that I have to cook all this food, I feel very domestic. I keep describing myself as a sort of northeastern Martha Stewarttype Vermont mother. I want gingham patterns everywhere, and I want to cook things and have people come over and get a pie off my windowsill. So I have different friends who are spending Thanksgiving with me, and I asked if there were any drink requests. I was trying to cover the gamut of what weve got. Someone said boozy cider, and I thought that would be nice. So I whipped that up with brown sugar, cinnamon, clove, anise, orange slices, and bourbon.

Last thing I did was make pie crust for another pie and set the dough in the fridge to cool overnight.

Thursday, November 26The turkey had brined for almost 24 hours, so I moved it to the oven to cook for a couple hours.

Breakfast was peanut-butter granola and Chobani strawberry-banana Greek yogurt.

Rolled out the pie-crust dough, cut some nice autumnal shapes, and pre-baked it while watching Grease. Its the movie I saw the most as a kid. I was obsessed with it; they had us do lip-syncing competitions to it at the local mall. I watched it for the first time since being a kid, I want to say, two months ago. The movie still rules. I still think its perfect, despite it being also politically awful in every way. I decided to put it on again as something to have in the background that I could enjoy without paying attention to it.

Once the crust was prebaked, I prepared the filling for the pecan pie off a Dorie Greenspan recipe.

Simultaneously peeled and prepared to bake some candied yams. Three or four years ago for Thanksgiving, another comedian, Jaboukie Young-White, had moved in with me. He lived with me for a year. And he had some friends over for Thanksgiving and they made candied yams and a few other foods that were so good. Ive always valued Friendsgiving more than Thanksgiving, just because Thanksgiving was never a huge thing for me back home. My mom would get a turkey from Popeyes or whatever, and wed eat it. But it wasnt as if we were staunchly about Thanksgiving, and my parents never ask me to come home for Thanksgiving.

Pie finished baking. Looked like shit! My roommate told me it looked fine.

Candied yams were baked, and I was free from my cooking. I absentmindedly ate apples while waiting for my friends to finish cooking.

We had Thanksgiving dinner in my backyard: mango custard pie, turkey, stuffing, candied yams, chicken and dumplings, rolls, spicy cranberry relish, and Brussel sprouts. Way too much food for five people. The chicken and dumplings were my friend Lizs doing. She is from Kentucky; she also made the rolls off a 100-year-old recipe thats been in her family for generations. That was nice, because Im from Texas and it felt very much like a food I wouldve ate growing up.

Around 10:30 p.m., I continued eating this mango pie as we played games and watched Scooby-Doo: Monsters Unleashed. I have to say I ate one whole mango pie. Its delicious.

Friday, November 27I woke up and bit into a Cadbury hazelnut chocolate before even having breakfast.

Around 11 a.m., I had banana-nut granola and Chobani strawberry yogurt.

I offered Thanksgiving leftovers to anyone who wanted some and two friends came by to take me up on that. I offered them all mango pie.

Had a plate of leftovers for lunch. Turkey, stuffing, and yams. The tryptophan in the turkey made me so tired, I napped for like three hours.

At night, my friend came by to paint in the front yard as I baked lemon cakes. I put on Sister Act for us to watch through the window.

For dinner, I made another Thanksgiving plate, this time with no turkey. I wont get fooled again.

Around 11 p.m., the lemon cakes were done, but I decided it was also the perfect time to start baking vegan orange-glazed cinnamon rolls, which was a mistake because they take like two separate periods of 90 minutes to rise before baking. These arent finished until 4 a.m. (and, because I kept pausing it, neither was Sister Act).

Saturday, November 28Woke up and ate graham crackers.

At noon, I ate one of the vegan orange cinnamon rolls (which were made for some friends whoops).

Glazed one of the lemon cakes in preparation for a friend to come and pick it up. In removing the cake from the pan, a bunch of gooey lemon-glazed crumbs gathered and I ate them all like a disgusting little gremlin.

When we had to go into quarantine, I was still enjoying baking, so I would make cookies and wondered what else I could make. I started branching out to lemon cakes and orange cinnamon rolls and all sorts of other things. I realized I really enjoy this time in the kitchen, and I started to realize cooking was a very meditative thing for me. It felt like it sort of gave me time back that I had trouble getting. Part of that is my friend Miel used to tell me that cooking is very good for someone like me because it enriches my self-worth. The process of cooking is like saying, I am worth spending this time on, and its just good for my own mental health. I thought it was baloney back then, but the more that I cook, the more I realize thats exactly what it is.

I made fried rice with carrots, onions, soy sauce, leftover stuffing, and leftover turkey. I have not learned my lesson it knocked me out for another four hours or so.

Around nine, I walked to the corner store to get Gatorade and eat gummy candy. I have a go-to Gatorade color, which is blue. Something about it feel refreshing. I think its Cool Blue, but Im always just like, Gimme the blue one.

Sunday, November 29I woke up and immediately ate gummy candy.

Had peanut-butter granola with Chobani strawberry-banana yogurt.

At noon, a friend swung by to pick up the orange cinnamon rolls and gave me some strawberries he picked up at a farm in return. His girlfriend is vegan, so I thought there was an opportunity to make cinnamon rolls and make them vegan. Cause Id never really made too many baked goods that are vegan, and they turned out really well.

Another friend came by to pick up the lemon cake, along with finally freeing me from all the leftover food I had by taking it to pass out to unhoused neighbors. I think there is something nice about making food and at the end of it having something to share with people, especially during quarantine when its so hard to see anyone. Its just nice to have this thing where I can drop it off at a friends house and have a moment to say hi to them or even show them Im thinking of them. Giving them this thing I spent a lot of time on feels very connecting and enriching and nice. A lot of people feel like its this selfless act, but I think its entirely selfish because I love the process of baking and that I get to give you this thing that you think was a lot of work for me.

I ate a bunch of the strawberries while looking up recipes I could use them in. They were delicious, of course.

Made dinner at 10:30. Beyond Meat burgers again, with the same ingredients as before but additional persimmon and Monterey Jack. Which is wild for me because I decided as a child I do not like cheese and only recently have been like, Oh, maybe cheese can be good in the right circumstances hmmm.

Its such a thing that I feel that whenever I start dating someone this becomes the point of contention. As a kid, I think I had a cheeseburger, I remember it being from McDonalds, that I didnt like. So for years, I was like, Yeah, I dont eat cheese. Its weird, but I dont do it.

Earlier in quarantine, I ordered brisket tacos and they gave me a quesadilla instead and I didnt want to make a stink so I ate the quesadilla. Then I was like, Oh, that was actually really delicious. Even further in the pandemic, I made a grilled cheese off a recipe and it was really delicious and I posted to Instagram saying, I just made and ate my first grilled cheese ever, I wont answer any questions. Everyone was like, Okay, but next time you do it, use mayonnaise. I was like, Shit, this is delicious too. That is also a food I did not really grow up with. I came to know it as a very white people food, and it was not in any dish that I ate as a kid. I didnt really eat sandwiches or anything.

I update my friend every time I make grilled cheese. Now Ill text her and ask, What cheese is good for grilled cheese? What cheese is good with this? Ill try out different cheeses, and its been very fun to open my eyes to one of the most popular foods for the first time, at age 28.

I still dont eat cheeseburgers, but Ill eat cheese pizza, and Ill try to figure out what the difference is. I think maybe its the texture, or how its melted, or how instrumental it is to the meal. I really like Hawaiian pizza. I want to say theres some element of contrarianism involved because I do love it a lot, but I just end up ordering it more because its a thing where everyone says, Hawaiian pizza is so gross. I dont know? Ham is great, pineapple is great, they all taste great together. I think I like it a normal amount, but the fact that people complain about it as if its a controversial food? Its really not. I get a hankering for it every time. I also think it isnt very fun when I order pizza and theres so much tomato sauce and cheese that it melts off. I think whenever its Hawaiian pizza, the cheese and sauce are on there pretty securely. I dont know if theres just less tomato sauce or what. I genuinely am like, This is the best way pizza is.

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Demi Adejuyigbe Is Baking Pies and Cakes and Everything Else - Grub Street

Australia is famous for its gorgeous terrain, underwater reefs, enchanting people and unique animals like koala bears and kangaroos. But the country's popular weight-loss plan called the CSIRO Total Wellbeing Diet gets little attention outside the land Down Under, especially in the U.S.

"I've never had a single client ask about the CSIRO diet. I think the lack of information about it is a huge limiting factor in the U.S.," says Gabrielle Gambino, a registered dietitian with Weill Cornell Medical Center.

There are few details, Gambino notes, because people in the U.S. aren't eligible to sign up for the program. It was created in 2005 by scientists at the Commonwealth Scientific and Industrial Research Organization -- Australia's national science research agency.

The diet website notes that more than 500,000 Australians have lost weight using the program. It's available by either by buying a book ("The CSIRO Total Wellbeing Diet") or signing up on a website and paying a fee (AU$200 to AU$300) to access to meal plans, recipes, apps, exercise programs and online community forums.

Used copies of the diet book are available to people in the U.S. through various internet retailers.

What Is the CSIRO Diet?

The CSIRO diet is a 12-week, high-protein eating plan that promises big results. Diet developers cite body weight-loss rates of 5% to 21% for people who stay on the program for all 12 weeks.

The diet premise is that protein keeps you full throughout the day so you won't fill up on unnecessary calories. Diet developers claim this approach will:

-- Control appetite by reducing food cravings.

-- Enhance metabolism (converting food into energy).

-- Reduce calories, since your food cravings are under control.

-- Limit muscle loss.

-- Improve fat loss.

Diet developers say these benefits are supported by lots of scientific evidence, although most studies are small or limited in the length of follow-up. "Some of the science has been funded by dairy and meat organizations. Critics suggest those groups had some say in how the diet was created," Gambino says.

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"I think researchers are exaggerating the findings," says Liz Weinandy, the lead outpatient registered dietitian at Ohio State University Wexner Medical Center. "Protein can help with satiety and help maintain muscle mass, but once you get past a certain amount, it doesn't have any benefits. And while it does take more calories to digest and process protein compared to carbs and fat, it doesn't burn that many calories, maybe another 100 per day."

[See: High-Protein Breakfast Ideas.]

CSIRO Diet Rules

The CSIRO diet sorts participants into plans based on dietary needs ( such as gluten-free foods) and their personalities. "You take a quiz that allows you to figure out your diet type. Within each type, they can give you guidance on eating habits, whether you crave and look for sweet foods, you socialize and eat with friends or you eat whatever is in front of you," says Riley Peterson, a private practice dietitian in Denver.

Participants select a calorie limit based on their personal needs, and then use food categories to determine what they'll eat, with a certain amount of servings per category. It's intended for flexibility that can be utilized at home or out and about. Participants get points to use in each food group including:

-- Proteins.

-- Bread and cereals.

-- Vegetables.

-- Fruit.

-- Dairy.

-- Healthy fats and oils.

"There's also an indulgence category that allows you to bank points and use them for food items planned in advance like chocolate or sausages, chips or muffins -- foods that don't have much nutritional content," Gambino points out.

Emphasis on Protein

All CSIRO diet meals are high in protein, low in fat and moderate in carbohydrates. The allowed carbs are low on the glycemic index, which ranks foods based on how quickly they'll raise blood sugar.

"A really high GI index food would be a muffin with sugar in it, compared to a whole grain muffin with fiber, which is lower," Peterson says.

Protein sources for the CSIRO diet can come from:

-- Lean red meat such as beef, veal or lamb.

-- Pork.

-- Skinless chicken.

-- Fish and shellfish.

-- Eggs.

-- Legumes such as beans, lentils or chickpeas.

-- Tofu, tempeh, edamame beans or fermented bean curd.

"I'm concerned people will eat too much red meat on the diet, which is linked to certain cancers and increased 'bad' LDL cholesterol levels. I've seen CSIRO diet recommendations suggesting 200 grams of red meat four times a week. That's about 7 ounces, four times a week, and that's high in terms of red meat. We tell patients no more than two 4- to 6-ounce servings of lean red meat per week," Gambino says.

[See: The 9 Best Diets for Fast Weight Loss]

How Much Protein Does the CSIRO Diet Include?

The CSIRO diet encourages people to consume between 1.2 and 1.6 grams of protein per kilo of body weight every day. For example:

-- A woman who weighs 65 kilograms or 143 pounds would eat about 78-104 grams of protein per day on the CSIRO diet.

-- A man who weighs 100 kilograms or 200 pounds would consume 120-160 grams of protein per day on the CSIRO diet.

Weinandy says that's too much protein. "Most people don't eat anywhere near that much unless they have big wounds and need protein to heal them, or they're young athletes trying to build muscle," she says.

By comparison, U.S. dietary guidelines recommend a daily protein intake of 46 to 52 grams of protein per day or 0.8 to 1.2 grams of protein per kilogram of body weight.

The Risks of Too Much Protein

Protein consumption is essential for bone and muscle health and other body functions. But eating too much protein can lead to:

-- Kidney damage. "Waste products from metabolizing animal foods, especially protein, are eliminated through the kidneys. Too much protein stresses them. For someone with normal kidneys, in the short term, it's not a problem. But it could cause kidney damage in someone with kidney disease," Weinandy warns.

-- Kidney stones. Eating too much protein increases uric acid levels. Uric acid can form into kidney stones.

[See: 5 Unintended Consequences of Eating Too Much Protein.]

Should You Try It?

Gambino, Peterson and Weinandy all recommend avoiding the CSIRO diet, noting that the eating plan:

-- Focuses too much on protein instead of calories. "The takeaways of most studies that find weight loss are based on how many calories you take in and burn every day," Gambino says.

-- Is potentially risky for people sensitive to eating disorders. "They may find themselves taking it to the next extreme and making it more restrictive or becoming obsessed with the structure of the diet," Peterson says.

-- Is too restrictive to sustain for the long term. "Some people really do lose weight on high-protein diets. But in the long term, unless a person stays on that diet and makes behavior changes, they revert right back to their usual eating habits and the weight comes back," Weinandy says. "If it's not helping you change your behavior, it's just another diet."

Heidi Godman reports on health for U.S. News, with a focus on middle and older age. Her work has appeared in dozens of publications, including the Harvard Health Letter (where she serves as executive editor), the Chicago Tribune, Baltimore Sun, Orlando Sentinel and Cleveland Clinic Heart Advisor.

Heidi spent more than 20 years as a TV news anchor and health reporter at ABC affiliate WWSB and more than five years as the host of a daily health talk radio show on WSRQ-FM. Heidi has interviewed surgeons in operating rooms, scientists in laboratories and patients in all phases of treatment. She's earned numerous awards for outstanding health reporting and was the first TV broadcaster in the nation to be named a journalism fellow of the American Academy of Neurology. Heidi graduated from West Virginia University with a degree in journalism.

Connect with Heidi on Linkedin or email her at health@heidigodman.com.

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What Is the CSIRO Diet? - Yahoo News