OK, here's the thing. Yesterday I wrote about my new goal, new motivation, etc. What I didn't mention is the old baggage that it all brings up as well.
Pretty soon I'll be back down to the weight I was at when I got married. I define "pretty soon" as "within the next six months." I might not be there by date night, or even New Year's Day. That doesn't bother me. I know that eventually, I'll get there.
How can I be so confident? Well, I've done it before, after all. Twice, in fact. Once for the actual wedding and then again about seven years ago. Getting there isn't the problem. Getting beyond that, or even staying there, has been something I haven't yet been able to do.
I remember last time; I was so happy to get back into my wedding dress. My stepmom took me shopping and I got quite a few new clothes. I felt really good. So what happened? I guess I got bored, complacent, whatever. A big part of me really can't understand how I let my bad habits creep back into my life.
So now, thinking about "wedding weight" makes me think of a finish line. I get there and woo hoo! I'm done. Except NO, I'm really not. There's still ten more pounds to go after that just to get back to "overweight" instead of "obese," and 25 pounds after THAT to get back to where I think I was when I came back from Switzerland. That still has me solidly in the overweight category, but BMI won't matter much to me once I'm at that point.
The very concept of being done, of "arriving," is a dangerous one anyway. I need to make this permanent. So I'm trying to think beyond that magic number, to other types of goals as well. I'm going to do the 10K CropWalk next May. I'd like to go for a Warrior Dash next summer. And although I do plan on getting some new clothes this fall, I don't think I'm going to get too many. I do still have a fair bit in my closet that are like new, and I'd like to keep rewarding myself as I continue.
Back in February, I told my doctor that losing the weight wouldn't really be an issue (I don't think she believed me). But really, as long as I'm in the groove and have that goal in front of me, it's easy to stay motivated. It's after I've eaten the carrot that I have problems. I think I need to find multiple carrots to dangle in front of my nose for the rest of my life.
Tuesday, September 20, 2011
Monday, September 19, 2011
New Motivation
My birthday is in a few weeks, and yesterday at breakfast (omgyumyumyum), Jeff asked if I had anything in mind for what I'd like. Yes, there are a few cookbooks I'd like, a yoga mat, clothes would be good, but what I really want is to go see Wicked when it comes here in December. Tickets for that aren't cheap, so it'll be a Christmas present as well.
(insert Snoopy Happy Dance here)
Wheee, date night! You know what that means . . . new clothes! Seriously, I am in need of new clothes. Although I'm starting to be able to fit back into old clothes from the depths of my closet, most of my stuff is getting way too big and baggy.
One of the features of MyFitnessPal is that after you complete a day's food & exercise diary, it give you a "if every day were like today" message and a weight that you could theoretically reach in five weeks. I've set up something similar on my own, figuring where I could be based on losing 1% of my current body weight per week. As it turns out, I've been averaging that almost exactly. Not that I usually hit that on the nose, but my floating average is right there.
So where does that put my projected weight for my date night? At about the same weight I was when I got married. Not my final goal weight, but a pretty darn good place. Consider me doubly motivated to get out there and walk For extra accountability, I'll post my percentage lost every Thursday between now and then. And I'll definitely post a picture of whatever I find to wear. :)
(insert Snoopy Happy Dance here)
Wheee, date night! You know what that means . . . new clothes! Seriously, I am in need of new clothes. Although I'm starting to be able to fit back into old clothes from the depths of my closet, most of my stuff is getting way too big and baggy.
One of the features of MyFitnessPal is that after you complete a day's food & exercise diary, it give you a "if every day were like today" message and a weight that you could theoretically reach in five weeks. I've set up something similar on my own, figuring where I could be based on losing 1% of my current body weight per week. As it turns out, I've been averaging that almost exactly. Not that I usually hit that on the nose, but my floating average is right there.
So where does that put my projected weight for my date night? At about the same weight I was when I got married. Not my final goal weight, but a pretty darn good place. Consider me doubly motivated to get out there and walk For extra accountability, I'll post my percentage lost every Thursday between now and then. And I'll definitely post a picture of whatever I find to wear. :)
Sunday, September 18, 2011
Teriyaki
My love for Aldi is well known. There are somethings, though, that I can't or don't get there. They don't have Greek yogurt or buttermilk, and the fresh meat case leaves a little to be desired. So when I go to Meijer (like Saturday), I tend to stock up. One of the things I got this week was country style bone in pork ribs. Not the leanest of cuts, but cheap and flavorful. A marinade amps up the flavor even more. One of my favorite marinades is teriyaki, which is super easy to throw together and very flexible (yep, another one of those "some of this and that" recipes).
I started backwards by putting the ribs in the zip top bags first. It's much easier to mix if all the marinade ingredients go in first. I used low sodium soy sauce, ketchup, honey, garlic, ginger, and lime juice. Later, I realized a shot or two of sriracha hot sauce would have been great. After mixing the marinade together, add the meat (also works great with chicken) and stash in the fridge for at least a few hours. Either grill (the far preferred method) or broil until cooked through. I think they took about 20 minutes on the grill last night, but we did them in two shifts.
Check out the technique here of keeping the coals heaped to the the inside and the ribs around the outside edges. (Jeff, not me.) This was the "second shift," which is why there are only four ribs instead of five.
Obviously, there are a LOT of leftovers. Some are in another zip bag in the freezer for a later day. The rest are in the fridge, waiting for me to decide their fate. Stir fry or fried rice is the obvious choice, and that might indeed be how they end up. But when I mentioned "BBQ" as an option last night, everyone's face lit up. So I'll probably throw together some kind of barbecue sauce and maybe some cornbread with a salad. I know--teriyaki pork leftovers turned into BBQ pork? The teriyaki flavor doesn't compete here, but really does bring a lot to the party.
I started backwards by putting the ribs in the zip top bags first. It's much easier to mix if all the marinade ingredients go in first. I used low sodium soy sauce, ketchup, honey, garlic, ginger, and lime juice. Later, I realized a shot or two of sriracha hot sauce would have been great. After mixing the marinade together, add the meat (also works great with chicken) and stash in the fridge for at least a few hours. Either grill (the far preferred method) or broil until cooked through. I think they took about 20 minutes on the grill last night, but we did them in two shifts.
Check out the technique here of keeping the coals heaped to the the inside and the ribs around the outside edges. (Jeff, not me.) This was the "second shift," which is why there are only four ribs instead of five. Obviously, there are a LOT of leftovers. Some are in another zip bag in the freezer for a later day. The rest are in the fridge, waiting for me to decide their fate. Stir fry or fried rice is the obvious choice, and that might indeed be how they end up. But when I mentioned "BBQ" as an option last night, everyone's face lit up. So I'll probably throw together some kind of barbecue sauce and maybe some cornbread with a salad. I know--teriyaki pork leftovers turned into BBQ pork? The teriyaki flavor doesn't compete here, but really does bring a lot to the party.
Saturday, September 17, 2011
Sniff.
Summer's over. How can I tell?
- Those cool, refreshing salads I loved for the past three months aren't appealing at all. All I can think about are warm, hearty soups. Potato, butternut squash, tomato, chicken noodle, lentil, here I come.
- I bought Greek yogurt yesterday, which was my favorite breakfast/snack for ages. It's a good thing I didn't get the bigger container, because when I woke up this morning, all I could think was, "Where's the oatmeal?" I need raisins.
Friday, September 16, 2011
Roasted Sweet Potatoes
Last spring, I was talking with a friend about having sweet potatoes with dinner. She eagerly asked how I made them. "Uh, throw them into the oven until they're cooked. Peel the skins off and eat 'em." She seemed perplexed. "No marshmallows?" At Thanksgiving, but otherwise no. "Brown sugar?" Sometimes, if I make a mash out of them, but not always. "Maple syrup." I might give it a try sometime, but generally we just eat 'em naked. Oh, the kids generally add butter, but they're pretty much flavorful enough for us already.
Since the weather's cooled down, I've been planning to make sweet potato fries, but haven't gotten to it. I read an idea online somewhere to try roasting them with Asian flavors. So for lunch today, I peeled and cut up a sweet potato. I mixed up a tablespoon of low sodium soy sauce, a teaspoon of brown sugar, a clove of garlic, and about a teaspoon of fresh grated ginger. In a pinch, I'm sure I could have used powdered garlic & ginger. I mixed it all together, spread the pieces of sweet potato on my Silpat, sprayed them with cooking spray, and put it all in a 350 degree oven. After about 20 minutes I tossed them around a little. Then I decided they weren't cooking fast enough and turned the heat up to 400 degree for another 15 minutes.
I couldn't weigh anything (scale needs a new battery), so the stats are approximate, but it's about 350 calories, 65 carbs, 4 g fat, 13 g protein, and 10 g fiber.
It turned out pretty good, but there's room for improvement. The ginger was a little strong, and I'd like to throw in some other flavors, like lime zest or Chinese five spice powder. Also, some additional oil wouldn't hurt, as they were a little dry.
Since the weather's cooled down, I've been planning to make sweet potato fries, but haven't gotten to it. I read an idea online somewhere to try roasting them with Asian flavors. So for lunch today, I peeled and cut up a sweet potato. I mixed up a tablespoon of low sodium soy sauce, a teaspoon of brown sugar, a clove of garlic, and about a teaspoon of fresh grated ginger. In a pinch, I'm sure I could have used powdered garlic & ginger. I mixed it all together, spread the pieces of sweet potato on my Silpat, sprayed them with cooking spray, and put it all in a 350 degree oven. After about 20 minutes I tossed them around a little. Then I decided they weren't cooking fast enough and turned the heat up to 400 degree for another 15 minutes.
I couldn't weigh anything (scale needs a new battery), so the stats are approximate, but it's about 350 calories, 65 carbs, 4 g fat, 13 g protein, and 10 g fiber.
It turned out pretty good, but there's room for improvement. The ginger was a little strong, and I'd like to throw in some other flavors, like lime zest or Chinese five spice powder. Also, some additional oil wouldn't hurt, as they were a little dry.
Thursday, September 15, 2011
Stay Home Soup
Today, I teach four classes at a homeschool co-op. That's great, but I not only miss dinner at home, I leave way too early to eat here at home. It's not a solid four hour block, either. Then take a 45 minute break in the middle for dinner, and there is an hour or two that I don't have class before my last one.
What do I do to kill that time? I thought about going for a walk. The building is at a church out in the middle of farm country (a corn field is right next to the parking lot), so it's a dirt road. It's been raining lately, and if the road is muddy, it'll be slippery. I'm a hazard to myself on regular pavement--any more negative conditions rule that option out. I could stay in and read a book. I don't know anyone there well enough to plan on being chatty, so bringing something is a good idea.
What about dinner? The temptation to head to McDonald's is very strong. Say what you will about their food, but when the fries are fresh and hot, there's nothing better. So I need something tasty enough to counteract the pull of the fries.
Soup to the rescue! Yes, really. Don't be hatin' on soup, y'all. Warm, hearty and comforting is nothing to sneer at, especially when the weather takes a turn for the "how can it be so bleeping cold when it was 95 degrees a week and a half ago?" That it's quick and easy to make is just gravy, so to speak.
Normally, I would start with two slices of bacon, diced. But the hassle of dealing with floppy raw meat while in a cast is more than you might think, and today, I can't be bothered. Put 1/4 cup diced onions, 1/4 chopped celery, 1/2 cup chopped carrots, 1 cup of diced potatoes, a clove of garlic, and 2 cups of chicken stock in a pot. Bring to a boil, then reduce heat and simmer until the potatoes are soft. (At this point, I sometimes get fussy and fish out the carrots so they stay chunky, but that's not necessary at all.) Use an immersion blender to smooth things out to your desired consistency. I like it with a little texture, which is why I sometimes keep the carrots out until I'm done with the blender. Today, I was in a hurry, so my soup is rather orange from the carrots, which doesn't bother me. Sometimes I add some milk, but not always. Check for taste. Depending on your stock/broth, it might need salt. Black pepper is a must; sometimes hot sauce also makes an appearance.
Stats: 196 calories, 44 carbs, 2 g fat, 8 g protein, 7 g fiber. The protein is a little low, but I'm taking some almonds with me to help round things out. I think I'll throw an apple in, as well. Works for me!
What do I do to kill that time? I thought about going for a walk. The building is at a church out in the middle of farm country (a corn field is right next to the parking lot), so it's a dirt road. It's been raining lately, and if the road is muddy, it'll be slippery. I'm a hazard to myself on regular pavement--any more negative conditions rule that option out. I could stay in and read a book. I don't know anyone there well enough to plan on being chatty, so bringing something is a good idea.
What about dinner? The temptation to head to McDonald's is very strong. Say what you will about their food, but when the fries are fresh and hot, there's nothing better. So I need something tasty enough to counteract the pull of the fries.
Soup to the rescue! Yes, really. Don't be hatin' on soup, y'all. Warm, hearty and comforting is nothing to sneer at, especially when the weather takes a turn for the "how can it be so bleeping cold when it was 95 degrees a week and a half ago?" That it's quick and easy to make is just gravy, so to speak.
Normally, I would start with two slices of bacon, diced. But the hassle of dealing with floppy raw meat while in a cast is more than you might think, and today, I can't be bothered. Put 1/4 cup diced onions, 1/4 chopped celery, 1/2 cup chopped carrots, 1 cup of diced potatoes, a clove of garlic, and 2 cups of chicken stock in a pot. Bring to a boil, then reduce heat and simmer until the potatoes are soft. (At this point, I sometimes get fussy and fish out the carrots so they stay chunky, but that's not necessary at all.) Use an immersion blender to smooth things out to your desired consistency. I like it with a little texture, which is why I sometimes keep the carrots out until I'm done with the blender. Today, I was in a hurry, so my soup is rather orange from the carrots, which doesn't bother me. Sometimes I add some milk, but not always. Check for taste. Depending on your stock/broth, it might need salt. Black pepper is a must; sometimes hot sauce also makes an appearance.
Stats: 196 calories, 44 carbs, 2 g fat, 8 g protein, 7 g fiber. The protein is a little low, but I'm taking some almonds with me to help round things out. I think I'll throw an apple in, as well. Works for me!
Wednesday, September 14, 2011
Misc
I put the leftover chicken stock in the freezer today, thinking we weren't eating it fast enough. The high tomorrow might hit 61. Guess what's for dinner?
I managed to put my hair in a pony tail on my own today--this is a bigger deal than it seems.
I need to find a copy of The Shining in German. I have an ESL student who checked it out of the library and I need to be able to translate some stuff that is over my head. The first line, for example . . . I hope she finishes it before our class time is up. At this point, she's only a few pages in and thinks that going to the Overlook is going to be great for the Torrance family. It was all I could do not to say, "Have you ever even heard of Stephen King? His whole schtick is things NOT ending well!" I wonder if reading it in German will make it less scary for me?
The girls started Book Club at the library last night. The book they got to take home was a graphic novel of Coraline, and all they were talking about (with a friend who rode with us) was how scary it was and everyone they knew got nightmares from it. I made a point last night of singing Lauren two songs before bed and giving her an extra long back rub, and she seemed to be ok. :)
I managed to put my hair in a pony tail on my own today--this is a bigger deal than it seems.
I need to find a copy of The Shining in German. I have an ESL student who checked it out of the library and I need to be able to translate some stuff that is over my head. The first line, for example . . . I hope she finishes it before our class time is up. At this point, she's only a few pages in and thinks that going to the Overlook is going to be great for the Torrance family. It was all I could do not to say, "Have you ever even heard of Stephen King? His whole schtick is things NOT ending well!" I wonder if reading it in German will make it less scary for me?
The girls started Book Club at the library last night. The book they got to take home was a graphic novel of Coraline, and all they were talking about (with a friend who rode with us) was how scary it was and everyone they knew got nightmares from it. I made a point last night of singing Lauren two songs before bed and giving her an extra long back rub, and she seemed to be ok. :)
Tuesday, September 13, 2011
Stylin'!
So I've got this fluorescent pink cast--pretty eye-catching, but still plain. Can't have that, can we? A friend of mine does fabulous henna tattoos, so yesterday we went over to her house (my girls love playing with her kids, so bonus there) and she took a brown Sharpie to it. I love it! Boring, begone!
It looks like I don't have any fingers in the picture, but that's just the camera angle. All is well!
Monday, September 12, 2011
Hair Help
Time for a haircut. Actually, it's been time for a haircut for quite a while. It's been at least two years since I got it cut, and it's gotten pretty long, well past my shoulders. It hasn't been this long since I got married, and even that was so I could wear it up/fancy. Since then, I've had it either very short (when I was pregnant, I kept it super short so I wouldn't have to worry about it while throwing up), or bobbed to around my earlobes. The bob looks nice (it really works with my hair type, which is very thick and pretty coarse), but I'm so bored with it I could scream.
I need something new, but I have no ideas what would look good but still be easy to deal with. I am notoriously bad at fussing with my hair, except on the rare occasions that I go super curly. That takes an hour and a half with a curling iron or hot rollers, so I don't do it very often, but it's Jeff's favorite, so I'd like to have that option at least.
Here's how it looks now:
The side ponytail is not my first choice of style, but it has two things going for it: it's off my neck, and I can do it myself.
I'm guessing I'll need at least some layers, but not a lot. And I can't stand that whole "pull the hair forward so it lays along the jaw" thing. I need to be able to get my hair back, although I think I can deal with bangs. Maybe side swept?
That's the problem--I have no real ideas beyond vague "I like this, I don't like that." I think it might help my stylist (whom I love) if I could come in with a specific idea of what to do. Cutting my hair takes forever as it is; I don't need to add half an hour of dithering about what she should be doing to that.
So help! I need suggestions, links, pictures, celebrity 'do examples, anything! I'm ready for "gorgeous" hair agsin instead of just "long" hair.
I need something new, but I have no ideas what would look good but still be easy to deal with. I am notoriously bad at fussing with my hair, except on the rare occasions that I go super curly. That takes an hour and a half with a curling iron or hot rollers, so I don't do it very often, but it's Jeff's favorite, so I'd like to have that option at least.
Here's how it looks now:
The side ponytail is not my first choice of style, but it has two things going for it: it's off my neck, and I can do it myself.
I'm guessing I'll need at least some layers, but not a lot. And I can't stand that whole "pull the hair forward so it lays along the jaw" thing. I need to be able to get my hair back, although I think I can deal with bangs. Maybe side swept?
That's the problem--I have no real ideas beyond vague "I like this, I don't like that." I think it might help my stylist (whom I love) if I could come in with a specific idea of what to do. Cutting my hair takes forever as it is; I don't need to add half an hour of dithering about what she should be doing to that.
So help! I need suggestions, links, pictures, celebrity 'do examples, anything! I'm ready for "gorgeous" hair agsin instead of just "long" hair.
Sunday, September 11, 2011
Saturday, September 10, 2011
The Plan
Last week was not well planned regarding dinners. I'm working a few nights, we have other activities that eat into our day, the kids have school, and we had car issues. I can't control all those things (the car still needs more work), but I can plan good dinners.
I just got back from a mega shopping trip at Aldi. I love Aldi. They don't have everything I want (the natural peanut butter just didn't sell there, so they don't carry it anymore), but the prices are great for most of the basic things I get. I really stocked up today, and got a couple special things I normally don't get, like cinnamon raisin bread, and a huge jar of cashews.
The weather is also a factor in what we'll be eating. It's been cool & rainy, so I'm thinking about soups & more crockpot meals.
Here's the plan:
I just got back from a mega shopping trip at Aldi. I love Aldi. They don't have everything I want (the natural peanut butter just didn't sell there, so they don't carry it anymore), but the prices are great for most of the basic things I get. I really stocked up today, and got a couple special things I normally don't get, like cinnamon raisin bread, and a huge jar of cashews.
The weather is also a factor in what we'll be eating. It's been cool & rainy, so I'm thinking about soups & more crockpot meals.
Here's the plan:
- Saturday--showers & high of 70; not much going on; miscellaneous leftovers.
- Sunday--scattered storms & high of 72; church picnic for lunch, so something light for dinner, possibly breakfast.
- Monday--sunny & high of 80, aka the best day of the week; I work in the late afternoon/early evening, so dinner will happen without me; burgers & sweet potato fries.
- Tuesday--scattered t-storms & high of 75; our only totally open day of the week (so far); cheese ravioli, salad & garlic bread/focaccia.
- Wednesday--partly cloudy & high of 68; Scouts & I work same as Monday; pot roast with carrots, onions & potatoes in the crockpot.
- Thursday--few showers & high of 62; I work all afternoon & evening; Jeff brings home leftover Mongolian BBQ, so the kids can have whatever. I'm betting it will be soup, either tomato or chicken.
- Friday--partly cloudy & high of 63; I work around lunchtime, but Jeff is home all day; dinner will be beef stew from leftover pot roast
- Saturday--mostly sunny & high of 69; youth group car wash in the afternoon; dinner will be tilapia, but I'm not sure how I'm going to cook it yet.
Friday, September 09, 2011
Killer Soup
Now that I've got all this glorious stock, I need to do something with it. None of us are sick (knock wood), but if we were, I'd make my Killer Chicken Noodle Soup, so named because it will hunt down and annihilate any germs within a three block radius. It's also killer tasty.
No measurements, again. You need good chicken broth, chopped carrots, onions and celery, lots of black pepper, lots of crushed garlic, cooked chicken meat, and some cooked pasta or rice (egg noodles are my favorite, but I'll throw pretty much any carb I have lying around into the pot.). I saute the veg in a little olive oil, then add the broth. Bring to a boil and let cook until the carrots are tender, about 10 or 15 minutes. Add the meat and carb and let warm through. Add lots of fresh pepper. Between that and the garlic, it really warms you up, gets your nose running, and kicks butt on the sickies. Eat with toasted bread, while wearing cozy socks.
Alternate idea: I saw a recipe for Sopa de Ajo (garlic soup) last year and started making that when I felt icky. That's even simpler: brown some cubes of bread in olive oil. Add in the garlic and cook, but don't let it get too brown. Pour in the stock. Bring to a boil. Eat. The obvious beauty here is the simplicity. It's all about the bread, so use good home made or bakery stuff. None of that plastic supermarket stuff here! It isn't as hearty as the first example, but it's quicker and just as comforting. I'm thinking that this year, I'll experiment with throwing some fresh spinach in the pot to wilt for just a minute, too.
No measurements, again. You need good chicken broth, chopped carrots, onions and celery, lots of black pepper, lots of crushed garlic, cooked chicken meat, and some cooked pasta or rice (egg noodles are my favorite, but I'll throw pretty much any carb I have lying around into the pot.). I saute the veg in a little olive oil, then add the broth. Bring to a boil and let cook until the carrots are tender, about 10 or 15 minutes. Add the meat and carb and let warm through. Add lots of fresh pepper. Between that and the garlic, it really warms you up, gets your nose running, and kicks butt on the sickies. Eat with toasted bread, while wearing cozy socks.
Alternate idea: I saw a recipe for Sopa de Ajo (garlic soup) last year and started making that when I felt icky. That's even simpler: brown some cubes of bread in olive oil. Add in the garlic and cook, but don't let it get too brown. Pour in the stock. Bring to a boil. Eat. The obvious beauty here is the simplicity. It's all about the bread, so use good home made or bakery stuff. None of that plastic supermarket stuff here! It isn't as hearty as the first example, but it's quicker and just as comforting. I'm thinking that this year, I'll experiment with throwing some fresh spinach in the pot to wilt for just a minute, too.
Thursday, September 08, 2011
Trying Again
That chicken has been sitting in my fridge for days; today had to be the day it got cooked, but as usual for this week, I didn't have time to deal with any hassle. Enter my crockpot. I chucked it in, tossed some Adobo seasoning on top, and let it go on low for four hours, then keep warm for two more hours. It was nicely falling off the bone when I got to it. I took the carcass out, then started tossing the bones back in as I picked the meat off them. There was already a good bit of liquid in there, and there was no way I was going to dirty another pot. I also added a couple carrots, stalks of celery, an onion, and enough water to cover it all. I turned it up to high for a couple hours, and it's on low now. I'm trying to decide if I want to let it go all night, or get it into Tupperware tonight. I'll check it before I go to bed and decide then, but my kitchen already smells pretty good..
Edit: I'm doing it this way from now on. Easy and delicious!
Edit: I'm doing it this way from now on. Easy and delicious!
Wednesday, September 07, 2011
Cookbook Review
I don't buy cookbooks very often. It's just so rare that I find one that has more than half a dozen recipes that look really enticing. Now that "healthy" is an important criteria, the number tends to be even lower. I'm more likely to get my recipes on line.
Our teen neighbor stopped off before heading back to college a few weeks ago, and brought a cookbook she'd gotten on clearance at Borders. I flipped through it, and immediately put it on reserve through the library. Every time I look through it, I see more things I want to make, so I'm adding it to my wish list.
Cooking Light Complete Meals in Minutes (over 700 great recipes) isn't without its flaws. It does rely a little more heavily on pre-made ingredients than I generally prefer, but that's the nature of "meals in minutes," and most are things that I can easily sub out with homemade if I want.
The chapter of fish and shellfish recipes is really appealing to me, because I'm still trying to find ways to get us to eat more fish. The Spicy Tilapia with Pineapple Pepper Relish is top of my list in that area right now, but there are several I would happily try. From Soups, the Tortellini Basil Soup looks really tasty to me. It's not like it's complicated (8 ingredients), but it's a combination that I wasn't thinking of before I opened this book. The Desserts chapter looks a little lackluster to me, although Sarah would go bananas for Jasmine Chai Rice Pudding (she made "tropical" banana pancakes for breakfast this morning).
Have I made anything from this book yet? No, not yet. My work schedule is taking me out of the house in the evenings more than I'm used to, and I am still limited as to how much I can do. Example: I can't peel shrimp, and since that's a job Sarah hates, the shrimp in the freezer is likely to stay there for a while.
But since I'm planning by owning this book by Christmas at the latest, I'll have lots of opportunities to cook from it, and I'll post results here when I do.
Our teen neighbor stopped off before heading back to college a few weeks ago, and brought a cookbook she'd gotten on clearance at Borders. I flipped through it, and immediately put it on reserve through the library. Every time I look through it, I see more things I want to make, so I'm adding it to my wish list.
Cooking Light Complete Meals in Minutes (over 700 great recipes) isn't without its flaws. It does rely a little more heavily on pre-made ingredients than I generally prefer, but that's the nature of "meals in minutes," and most are things that I can easily sub out with homemade if I want.
The chapter of fish and shellfish recipes is really appealing to me, because I'm still trying to find ways to get us to eat more fish. The Spicy Tilapia with Pineapple Pepper Relish is top of my list in that area right now, but there are several I would happily try. From Soups, the Tortellini Basil Soup looks really tasty to me. It's not like it's complicated (8 ingredients), but it's a combination that I wasn't thinking of before I opened this book. The Desserts chapter looks a little lackluster to me, although Sarah would go bananas for Jasmine Chai Rice Pudding (she made "tropical" banana pancakes for breakfast this morning).
Have I made anything from this book yet? No, not yet. My work schedule is taking me out of the house in the evenings more than I'm used to, and I am still limited as to how much I can do. Example: I can't peel shrimp, and since that's a job Sarah hates, the shrimp in the freezer is likely to stay there for a while.
But since I'm planning by owning this book by Christmas at the latest, I'll have lots of opportunities to cook from it, and I'll post results here when I do.
Tuesday, September 06, 2011
The Update
Good News: I have a fabulous hot pink cast that will come off in just two weeks, because I'm healing quite well. The surgeon was pleased that I could make a fist and said, "Now you have to start doing 'palm up, palm down.'" Huh? Just flipping my palm back & forth? How hard can that be? He smiled and said, "Have you done it?" No, because I was just told to wiggle my fingers and make a fist if I could. So I tried, and yeah, that's something I need to work on, because I totally can't do it.
He did say that I'll have less flexibility than my other hand. But it's my left hand. I had less dexterity in it than the right to begin with, so I'll take what I can get.
And I'm using both hands to type this (albeit not terribly well), so that's another bonus. I'm satisfied with baby steps.
He did say that I'll have less flexibility than my other hand. But it's my left hand. I had less dexterity in it than the right to begin with, so I'll take what I can get.
And I'm using both hands to type this (albeit not terribly well), so that's another bonus. I'm satisfied with baby steps.
Monday, September 05, 2011
I'm a Sloth
I'm really looking forward going back to the surgeon tomorrow. My stitches are due to come out, and I'll get a hard cast. I don't know how long I'll have that, but it's a step in the right direction.
I'm also hoping to get the go-ahead to start exercising again Going to the baseball game last night (omg, what a rout that was--awesome!) was slow. I was frustrated to realize that just two weeks ago, I would have cruised up that ramp. I know it would be unrealistic to expect that level of ease right now, but I was so slow! I'd still like to be able to do the Making Strides walk, but that's only five weeks away, so we'll see.
There is another issue, of course: even if I could get my sneakers back on my feet, I'm pretty sure I wouldn't be able to tie them. Yeah, I'm pretty much a three year old these days. :)
I'm also hoping to get the go-ahead to start exercising again Going to the baseball game last night (omg, what a rout that was--awesome!) was slow. I was frustrated to realize that just two weeks ago, I would have cruised up that ramp. I know it would be unrealistic to expect that level of ease right now, but I was so slow! I'd still like to be able to do the Making Strides walk, but that's only five weeks away, so we'll see.
There is another issue, of course: even if I could get my sneakers back on my feet, I'm pretty sure I wouldn't be able to tie them. Yeah, I'm pretty much a three year old these days. :)
Sunday, September 04, 2011
The Nature of Splurging
Occasionally, Jeff & I get dinner from Outback. It can get pricey, so it's definitely a splurge. And although Outback isn't known for its healthy choices, you can get some reasonably low calorie options. Tonight, for example, we both got a six ounce sirloin with seasonal veggies and a sweet potato. That's under 700 calories, and there are other choices that are even lower. And it's tasty, no doubt.
But it feels a little plain. It's the kind of thing I could (and do) make at home. The Alice Springs Chicken, my go-to choice before 2011, clocks in at almost 1200 calories when you include fries. That's almost a whole day's worth of calories, and no veggies to show for it. Some of the burger/fries choices are even higher. Certainly not the smartest choice, right?
But isn't that the point of a splurge? To go over the top, to do something you normally wouldn't? Next time we get Outback, I might not get Alice Springs Chicken, but I will get something special.
Gotta be true to the splurge.
But it feels a little plain. It's the kind of thing I could (and do) make at home. The Alice Springs Chicken, my go-to choice before 2011, clocks in at almost 1200 calories when you include fries. That's almost a whole day's worth of calories, and no veggies to show for it. Some of the burger/fries choices are even higher. Certainly not the smartest choice, right?
But isn't that the point of a splurge? To go over the top, to do something you normally wouldn't? Next time we get Outback, I might not get Alice Springs Chicken, but I will get something special.
Gotta be true to the splurge.
Saturday, September 03, 2011
Taken for Granted
I can drive with my good hand (after a fashion--the turn signals are a little challenging), but if I'm a passenger, I can't buckle my own seat belt.
I can open some jars & bottles if the lids aren't too tight, but a can opener is a no-go.
I can get myself dressed, except for my bra. I did manage to get my earrings back in, but only because they're wires instead of posts, and I almost had to get help there, too.
I can brush my hair, but can't put it up in a bun or ponytail. This probably drives me crazier than anything else. I haven't had a hair cut in over two years (got one scheduled for the 20th, and yes, I'll post pictures), and my hair has gotten pretty long. I don't pay a lot of attention to my hair most of the time. As long as it's out of my face and off my neck, I'm happy. When it's loose, it gets hot and annoying. Sarah tries to ponytail it, but she can't get it tight enough and it slides out. On my way home from the store this afternoon, I almost stopped at a friend's house to have her put it up for me. It's a good thing my appointment isn't for today, because I'd seriously have them shave it all off.
I can open some jars & bottles if the lids aren't too tight, but a can opener is a no-go.
I can get myself dressed, except for my bra. I did manage to get my earrings back in, but only because they're wires instead of posts, and I almost had to get help there, too.
I can brush my hair, but can't put it up in a bun or ponytail. This probably drives me crazier than anything else. I haven't had a hair cut in over two years (got one scheduled for the 20th, and yes, I'll post pictures), and my hair has gotten pretty long. I don't pay a lot of attention to my hair most of the time. As long as it's out of my face and off my neck, I'm happy. When it's loose, it gets hot and annoying. Sarah tries to ponytail it, but she can't get it tight enough and it slides out. On my way home from the store this afternoon, I almost stopped at a friend's house to have her put it up for me. It's a good thing my appointment isn't for today, because I'd seriously have them shave it all off.
Friday, September 02, 2011
Cluck
Last week, Sarah went to a sleepover and came home feeling tired. Go figure. But she kept feeling moderately miserable for a few days, and then Lauren got a runny nose, too.
Time to roast a chicken.
The girls approach roast chicken in different ways. Lauren goes to town on the bird itself, while Sarah patiently waits for me to turn the carcass into broth, then makes soup for herself. Usually, I follow the Ina Garten roast chicken method, and it's delicious.
Once the bird is picked clean, I throw the carcass into the biggest pot I have, along with some carrots, onion, celery, peppercorns, salt, and a bay leaf or two. Cover the whole thing with water, bring to a boil, then reduce heat and simmer for a few hours (don't forget to skim off any scum that might come to the surface).
Temperature management is actually the hardest part for me. On the absolute lowest setting, it doesn't bubble at all--too low. Up just half a click from there, and it bubbles too hard and the broth gets nasty dark bits in it. I can separate that out, but I'd prefer to avoid it altogether. I generally end up doing the temperature dance, turning it repeatedly up and down. A while ago, I heard an idea that chicken stock could be made in the slow cooker. That sounded like a brilliant idea, so I tried it. It didn't overcook, but it never got really rich and delicious, either, even though I let it cook forever. Disappointing.
Once it's done, strain it and put it in containers to be refrigerated or frozen.
As it turns out, the chicken is still in the refrigerator. The girls both feel better, and it's 96 degrees here today. No way I'm heating up the kitchen. It's supposed to rain this weekend, though (boo!), and be downright chilly Monday, so I'll do it then.
Time to roast a chicken.
The girls approach roast chicken in different ways. Lauren goes to town on the bird itself, while Sarah patiently waits for me to turn the carcass into broth, then makes soup for herself. Usually, I follow the Ina Garten roast chicken method, and it's delicious.
Once the bird is picked clean, I throw the carcass into the biggest pot I have, along with some carrots, onion, celery, peppercorns, salt, and a bay leaf or two. Cover the whole thing with water, bring to a boil, then reduce heat and simmer for a few hours (don't forget to skim off any scum that might come to the surface).
Temperature management is actually the hardest part for me. On the absolute lowest setting, it doesn't bubble at all--too low. Up just half a click from there, and it bubbles too hard and the broth gets nasty dark bits in it. I can separate that out, but I'd prefer to avoid it altogether. I generally end up doing the temperature dance, turning it repeatedly up and down. A while ago, I heard an idea that chicken stock could be made in the slow cooker. That sounded like a brilliant idea, so I tried it. It didn't overcook, but it never got really rich and delicious, either, even though I let it cook forever. Disappointing.
Once it's done, strain it and put it in containers to be refrigerated or frozen.
As it turns out, the chicken is still in the refrigerator. The girls both feel better, and it's 96 degrees here today. No way I'm heating up the kitchen. It's supposed to rain this weekend, though (boo!), and be downright chilly Monday, so I'll do it then.
Thursday, September 01, 2011
History
We're continuing with Story of the World for history. This year, we're at volume 3: Early Modern Times. I'm also getting the test booklet, but I'm borrowing the activity book from the library so we don't have to kick out the extra $21. Sarah will supplement that with corresponding entries from the Kingfisher History Encyclopedia. Both girls will also read plenty of fiction from this era, though I don't have a specific list made up yet.
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