You may also wish to consider your audience. Are there any reasonable assumptions you can make about them? This would affect whether you can use certain acronyms, technical terms, and technical jargon.

I kind of wonder what you've been eating to gain the weight. I also wonder how quickly you gained the 50 lbs.

Hope it hasn't been exclusively through sweets. Straight sugar or drinking an entire liter of soda and all the HFCS isn't the best thing. I would probably actually suggest a lot less soda. Drink coffee for caffeine, and you can mix it with cream if you want.

I did find this thing on the Mayo Clinic web site. www.mayoclinic.org/diseases-conditions/prediabetes/symptoms-causes/syc-20355278

I can't help but wonder if you might be better off drink half and half, or eventually heavy cream before you go to sleep at night. It's calorie dense but digests slowly, and in some folks can make them drowsy so, best to do it before sleep for less effect on your daily life.

I do find it surprising you have this, at your age (if your profile is correct) and weight (170 doesn't seem that big).

There's probably someone else here who could give a much better answer to this than I could.

I rather enjoy, and look forward to it.

It depends on the country's standards, but in the U.S. the CDC standard of a BMI of 30+, and a score of 30 seems to be only sort of plump. The formula is also strictly based on height and weight so some bodybuilders could be "obese" despite having little fat, the opposite of obese.

I rather love that retail stores have to feature plus size mannequins. That some brands of clothes have no choice but to offer larger sizes, and I only see this becoming more common, not less.

I loved when the NYC MTA decided that seats on new subway cars have to be a few inches wider.

I even like the idea of providing more personal space even to someone underweight, granting the same right that someone plump should have. I never see anyone try to force 3 into a bench or booth seat anymore, regardless of weight.

My future wife will mostly likely be unaware of feederism, or that I will secretly wish she will go for that extra slice of cheesecake, but pregnancy and middle age spread does have a way of adding pounds and weight that may be difficult to lose even if she wants to (so it will be up to me to try to convince her that she doesn't have to lose it for me).

I'm not too worried about health implications yet. It's a long way off from the day where finding anyone under 300 lbs will be rare and difficult.

At Wal-Mart it's about $3.50 for a quart, or 3,200 calories. Hope the OP has a mini fridge or something. Would also probably want some sort of flavoring. Hot Chocolate mix works well.

Probably half and half at first if it seems too thick, rich, or heavy to drink at first. Your body also needs to get used to a very rich diet, but some here report actual cravings for cream after awhile.

Mine should be pretty obvious.

Not exactly a shake, but you can use two packets of hot chocolate mix with heavy cream instead of milk or water.

A pint of cream and two packets should be around 1,900-1,920 calories (not an even 1,920 as some sticks to the side of the glass, all within 20 fl. oz.

If that seems too thick or heavy, can start off with half and half, moving to cream later.

Using a straw will help you suck it down even easier.

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It obviously depends on the place, but I think you'll do better at either a local restaurant (not a chain) as a cook or even just a place that isn't characterized as "quick service" (though funny thing is, sit down restaurants aren't usually much slower). Franchises, as chains often are, will be very hit and miss. At chains, margins are also a lot narrower than you might think.

You may do better at bakeries, ice cream shops, or other places that advertise freshness. This increases waste. Can't sell the day old bread and pastries, but you can still eat them.

You probably aren't going to find many, or any fast food joints that offer free food. The exception might be unsold apple pies or whatever at the end of the day that have to be thrown out anyway, but efforts are made to minimize this as much as possible so this isn't going to give you very much food.

I worked at a chain fast food place as a teen once. While I didn't try to gain, the environment was not very conducive to that. While weight loss was uncommon, very few gained any meaningful amount of weight.
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I will have to delve into some business arguments to explain this. Some will probably find this interesting; business models often help explain a lot of otherwise bizarre situations.

Franchise agreements often don't leave a lot of room for setting pricing, those some room is given. This disappears in the case of nationwide promotions, that the franchise operator may or may not be able to opt out of. This cuts into margins.

In addition, franchise agreements generally specify a highly restricted supply chain, generally from the franchisor. This is their bread and butter, to ensure consistency. A McDonald's location for example, has to purchase their beef patties, buns, cheese, and so on from the corporation. The pricing of these ingredients are generally far above market, so the restaurant will spend a lot more on raw ingredients than they otherwise would.

So even in spite of the characteristically terrible salaries at most of these places, with the exception of the general manager and sometimes the assistant, margins are very thin.

I worked at a McD's once when I was a teenager. I had a shift manager once tell me that about half the cost of the products was raw ingredients. This is madness, and I have little reason to think this has really changed.

This is why most fast food restaurants are unlikely to offer this benefit.


A local restaurant, would be able to obtain ingredients at market pricing. Sometimes even a volume discount depending. At most restaurants, the raw ingredients is one of the cheapest of the ongoing expenses. When someone orders at a restaurant, he's purchasing an experience and convenience. Don't have to wash the dishes, or cook. The most expensive component is labor, as it should be. Pricing of each entree, side, and so on is also typically higher, so margins aren't as razor thin.

So, you *might* have an easier time finding free food at a local restaurant, especially if you cook it yourself. This makes it a very low cost way to make employees happier, as well as encourage employees to try the entire menu, which only helps them make suggestions to customers.

If you have the budget for frequent fast food (wow that gets spendy fast), you definitely have the budget to try cooking.

Judging by your pictures, I don't think you'll have any problem taste testing frequently, which should help a lot in figuring out what works, faster.

Tools/Appliances:
I hope you have a blender. A mixer would be useful too. Your local Goodwill location will probably have used ones for cheap. May also be a good place for additional pots and pans. May have to wash them first, but same problem with getting new ones so that's not a downside. You'll need measuring cups too, and well as spatulas and ladel spoons for stirring. Plastic resealable containers may be useful for things like partially used tomatoes, onions, and other fruits and vegetables. I would tell you to get a timer, but pretty much any smart phone these days will have a timer feature.

Getting recipes:
Sure, you could order them online and guess by the reviews, but I recommend visiting the book store and flipping through pages. Only you can really know what seems tasty and you might want to make. When you find some good ones, then you'll know what books to get.

Basic cooking and just following a recipe is actually pretty easy. Some recipes are potentially time consuming, unfortunately. When I used to make pumpkin pies I remember something like 45 minutes. As you get better and start learning how long it takes you to do things, you'll get better at multitasking so you could prepare many things at once, saving time.

There are a few caveats though. As some recipes are poorly written, you should read through them to the end before you do anything the recipe says. One example that I've seen is where in the middle of the recipe, it said something like... now place the batter into a flat pan and into a preheated oven set to 400 degrees. Well, what if you don't have any clean flat pans or you didn't turn on the oven?

Start making a list of ingredients to get whenever you go shopping. Be mindful of expiration, but spices tend to have a long shelf life. If you don't have a "system" in your kitchen, make one and be consistent (e.g. the salt is here and the basil is there).

Warnings:
If the recipe calls for eggs or raw meat, cook near the top end of the time the recipe calls for. If it says 19-23 minutes, cook it for 22.5 minutes. Set the oven for 5 degrees above what the recipe calls for. This is to make sure it doesn't make you sick. By extension, if you want to eat raw cookie dough, skip the eggs. Doesn't change the taste except it also won't make you sick.

Raw meat should of course be handled away from everything else, and wash your hands when done preparing for it to be cooked.

When you get more experience doing this, here where it gets more fun with substitutions. This is kind of trial and error, and you have to experiment. Recipe calls for white sugar? Try brown sugar. Adding some sugar to pasta sauce might make you scarf it down.

I have discovered that you can often substitute half and half, or even heavy cream whenever the recipe calls for milk, and it won't change the taste very much. Half and half and heavy cream even lasts longer than milk which tends to spoil, but I don't like how regular milk tastes so it sits there.

You can also sometimes add extra butter to a recipe but it can backfire too. Doubling the butter for mashed potatoes doesn't taste very good, but you can use heavy cream in place of the milk and it doesn't taste that different.

There's many possible little ways to make food taste more delicious and or make it more fattening. Of course, if you don't live alone, you might start noticing that everyone else's waistlines and figures are expanding but that just means what you're doing is working. If you get really good at cooking, your future husband will almost certainly get fat too, or at least chubby.

You can also try cooking different cuisines. Indian food and those cream-based sauces sounds yummy right now. Baklava is supposedly fattening as hell.

Might even go so far as to say that unless you want to make shakes you can drink, you can probably get away with only using heavy cream and use it whenever a recipe calls for milk or half and half.

Anyway, I hope this helps. This is all I can think of so far.

Does the dining hall have a buffet? Just go ahead and overeat. Get into the habit of snacking while studying, playing video games, working on the computer, whatever. Not sure how susceptible you are to stress eating but that's another way.

If you party, late night food is great too.

The "Freshman 15/50" or "Sophomore 10/20" has been largely debunked (a typical weight gain is 0-5 lbs or so) but most folks probably don't know that.

If anyone comments, maybe you can say it's stress eating. Not sure if you like the gym but if you do, switching to weight lifting will encourage weight gain.

Maybe after you regain those 40 pounds you'll be able to eat the whole thing, and then some.