I have discovered a curious effect, and I believe that I'm close to developing an understanding of the underlying mechanism. This is something that I've been studying for a while, and the effect seems to occur in a way that is consistent with the mechanism I've postulated. In fact, I've established that using this new theory allows me to make testable predictions, and I'm ready to publish my work so that other researchers can confirm the reproducibility of my results.
I can express the concept briefly and simply in a new physical law, which I've decided to call "The 60/40 Law of Culinary Apportion":
The more you put on your plate first time round, the less you have left when you go back for seconds.
Now all I need is a decent amount of research funding, and I'll be all set.