OLD-NACL   70,230
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Sailor for thirty years. Shift worker at a satellite communications facility. Home vegetable/berry/herb gardener. 2014 will be my 30th wedding anniversary.
Sailor for thirty years. Shift worker at a satellite communications facility. Home vegetable/berry/herb gardener. 2014 will be my 30th wedding anniversary.

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My Ticker:

 current weight: 188.0 

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Member Since: 5/28/2013

SparkPoints: 70,230

Fitness Minutes: 59,592

My Goals:
160 pounds by December 2015. I woke up in February 2013 at 200 pounds. Got down to 190 by April and got a FITBIT. FITBIT led me to SPARKPEOPLE which has increased my insight on what I need to get out of my food intake and what I need to add to my intake.
When I retired from the service in 2005 I weighed 150, however, in 2003 I had two stents and in 2004 I had a fasciotomy on my lower left leg and I went from leading PT 6 times a week to jogging once a month and then nothing ( I was a travelling instructor from 2005-2007 and went to the gym sometimes but normally, taught, corresponded with home office and ate out.)

My Program:
Exercise 90 minutes a week.

Eliminated those boxed, bagged or canned "meals" shift workers find so convenient.

Log and review my intake to make better choices.

Personal Information:
Born at Naval Air Station Jacksonville Fl and grew up in Maine, Maryland and Florida. Met and married Donna in Naples Italy. Two wonderful children still living with us, a 22YO grad student at OLD DOMINION UNIVERSITY and a 19yo freshman at TIDEWATER COMMUNITY COLLEGE.

Other Information:
For the past five years I raised raspberries, blue berries, strawberries, sunchokes, asparagus, potatoes, onion, carrots, tomatoes, pole beans, peas, okra, eggplant, various squash, herbs. hot pepers. Haven't had luck with corn yet, maybe next year. We also have a mulberry and a nectarine tree. Last year I got a canning kit but the only thing I've done is pickle okra. Always next year.

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Easter Basket

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Vegetable Soup



Member Comments:
11/2/2015 3:36:03 PM

The American accent in French is great! emoticon
Thank you for sharing your memories, I really enjoyed it! emoticon

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3/3/2015 7:02:59 PM

good evening { here in Buckeye anyways }

last night's weigh in went well ... I lost weight! in fact, I lost more than Geoff which will most likely *never* happen again

hope your week is off to a fantastic start

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2/13/2015 11:46:22 PM

thanks for the recipe!

saw this on someone's page & thought it was hilarious so am sharing it with you ~

I don't know why Cupid was chosen to represent Valentine's Day.
When I think about romance, the last thing on my mind is a short, chubby toddler coming at me with a weapon.

Happy Valentines Day to you & your bride!


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2/12/2015 7:02:14 PM


36 ounces of ground bison

5 cups of basmati rice (ok, 5 x 3/4 cups of rice because our rice cooker provides a "cup" that is only 3/4 of a cup)

5 lines of water (rice cooker lines - bottom line here is follow your rice cooker's directions to achive 10 cups of cooked rice)

1 cup of McCormicks Original Taco Seasoning

2 cups of water

2 cans of Ro'Tel tomatoes and diced green chiles (threw the cans away but i think they're about 6 oz )

1 cup of beef or vegetable broth

Put the rice, 5 lines of water and can of Ro Tel in the rice cooker (don't worry about adjusting for the

liquid in the Ro Tel) and cook in accordance with your rice cooker's instuctions.

It is a brown rice and does take longer than white rice. I think the Ro Tel adds enough sodium

that you do not need to put salt in.

In a large frying pan, or deep pot, brown the bison. Bison is very lean and cooks faster than ground beef, so: (1) start at high and lower your heat as you cook. (2) Really no "fat" to drain off. McCormick instructions would have you add the seasoning after the meat is brown, you can. When meat was "semi-browned (about 7 minutes) I added two cups of water and stirred in Taco seasoning and the other can of Ro Tel. When this is about 3/4 cooked (14 minute mark) I remove from heat and set aside to cool.

Now, is this a make ahead of a serve soon?

Serve right now: Brown Rices in my slow cooker takes about 80-90 minutes. Start the rice and about the 60 minute mark start the bison. Stir the bison mixture into the rice, add cup of broth when the rice is done and put rice cooker on slow cook and serve when broth has become heated.

Make ahead - add broth the bison mixture, seal and store. Rice will keep in the cooker so turn it off. When at the service site, stir bison mixture into rice and put on slow cook (high) for approximately 1 hour.

Ok, I made 10 cups of rice because I left 3 cups of rice/bison mix for the kids... emoticon

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2/11/2015 11:38:48 PM

are you gonna post a blog & share the recipe you're making for the potluck? I think I'd like to try it


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