So let’s talk about “weasuring,” another word that doesn’t exist but easily could; it mashes together “weighing” and “measuring,” which is often how I portion my meals, with cup and scale. I do this, even into my 21st year of maintaining a three-figure weight loss, because, simply, it works for me. (Explaining why would be a whole other post, which I may nor may not also write, but not here.)

ANGELO FIRENZE, 38, of Belmont is a food entrepreneur who sells gelato worthy of his still-vital Italian heritage. He delivers it by the scoop at Angelato, his Belmont restaurant, and by the tub, wholesale, to scores of eateries in Eastern Mass. In Belmont, he also sells a growing menu of deli and delicacies, and he says more innovation is on the way.

Yesterday, I put some questions to him in my usual format: questions, and answers, of 10 words or less. (Please, no counting; it’s a goal, not a rule, and not as easy as it might appear.)

What did you want to be when you grew up? “A captain of industry.”

I have almost certainly mentioned before that I typically weigh or measure the food I eat, because I have way too much data on what happens when I wing it. I'm quite sure I've said before that I don't mind high quality food, but I'm much rather have unlimited piles of mediocre food and dainty portions of the finest cuisine. That's just true, period.

So anyway: We'd been searching for quite a while to replace the two food scales we keep in our kitchen, which were of the same type and gave out within perhaps a month of each other after long years of operation.