What does Dolly Parton typically eat in a day?
From living achildhood in povertyto becoming an international musical sensation,Dolly Parton has undergone a seriously stunning transformation.
And as we all know, that’s not always an easy feat!
Still, Parton isn’t one to forsake her favorite foods in the name of staying slim.
That sounds delicious and totally on-brand for the Tennessee native.
“Now, I can’t eat like that all the time,” she continued.
“But I enjoy eating it when I do.”
Hey, moderation is a thing because it actually works.
Yes, she really is that extra.
That means Parton has to double-check she eats healthy to power her busy lifestyle.
However, that doesn’t mean Parton is above a cheat day.
In fact, she looks forward to her non-diet days with great happiness.
“We love that stuff that will harden your arteries in a hurry.”
So do we, Dolly!
“I love roast pork, especially the fatty part,” she toldThe New York Times.
“I can’t help it.
The greasier the food, the better.”
“I don’t like pretty food,” she continued.
“Our taste buds are all in our mouths,” she explained.
“Once we swallow, we don’t really taste the food.”
Well, maybe not consciously, as there are taste receptors in some of our digestive organs.
“The pleasure and satisfaction is in the tasting and chewing,” she continued.
How to be a Diamond in a Rhinestone World).
To that end, it’s understandable that Parton was slow to come around to some of them.
“I was probably 20 years old before I had even seen a shrimp cocktail.”
We can’t imagine there was much sushi around at the time, either.
“I like oysters, but fried,” she continued.
“The only things we had at home were frog legs, river fish, and catfish.
And it was almost always fried.”
“This way you get the flavor of the clams and bread crumbs all mixed up.”
“That’s it,” she declared in a chat withThe New York Times.
“Just give me my potato, any kind of potato, and I’m happy.”
We can’t think of a single thing wrong with this statement.
Who doesn’t love French fries, after all?
“That’s partly how I got into trouble a few years back.”
to her starchy frenemy.
If not, it’s pretty much what you’d expect from the name: You eat cabbage soup.
A lot of it.
And it’s supposed to help you lose weight.
“It had nothing to do with me,” she toldPeoplemagazine (viaVanity Fair).
“But I thought I might as well see if I can lose weight on my own diet.”
“I tried every diet in the book,” she’s explained (viaVogue).
“I tried some that weren’t in the book.
I tried eating the book.
It tasted better than most of the diets.”
“My weaknesses have always been food and men in that order,” she continued.
What does Dolly Parton eat when she goes out?
“I love Indian, Italian and Mexican food,” she toldThe New York Times.
“And if it’s a romantic key in of thing, I like a good French restaurant.
Of course, somebody else has to choose the wine.”
You would hope Parton’s date would appreciate a fine wine!
“They also have little pizzas that I love.”
Parton enjoys getting fast food with her husband when she’s not on the road, too.
And youknowthat Parton’s grits are going to be good!
“Chicken and dumplings,” she continued.
“It’s all country cooking.”
We wouldn’t be surprised if she eats this traditional dish for dinner on the reg.
Why not, right?
It just might make you feel like a queen for a day.
Dolly Parton’s favorite alcoholic beverage is wine
Fun fact: Dolly Parton really enjoys drinking alcohol.
“My favorite drink is really red wine,” she revealed in a chat withThe New York Times.
“I don’t know too much about different kinds.
However, there’s one issue that Parton experiences when she indulges in her favorite alcoholic beverage.
“But there’s one problem I have with red wine,” she continued.
Bottoms up, Dolly!
Dolly Parton’s certainly does, and it’s a recipe she knows how to make to this day.
And that’s where the “special flavor” for the soup would come from.
It also reminds her of her mother, who was a nurturing and caring woman.
“Mama had a way of making us feel good about everything,” Parton added.
“Mama used to put it with biscuits.”
Given that it’s from her first cookbook, chances are Parton’s mother inspired the recipe.
