Monday, September 27, 2010
Because of yesterdayís comments, this is to answer them.
Unfortunately I neglected to weigh the meat when I pulled off the skin and fished all the little and big bones out. You have to let the soup simmer until the turkey meat is easy to get off the bones with your bare hands. I used my best estimate for the meat weight based on the chicken carcasses I have stripped when I made chicken soup.
I used the Handbook of Chemistry and Physics, 40th Edition, 1958-1958 for some of the calorie counts (accurate to several decimal places) and the conversion factors. I used the conversion factor of 1 oz = 28.349527 grams, which makes 100 Gms equal to 3.5273957 oz.
I measured the total volume of soup, which was 16 cups (two two-quart freezer containers, one cup as a test last night, and about 17 cups in a 21 cup storage container (6.5 inches/ 8 inch total depth). Then I divided the total calories by 21 to get the amount of each ingredient for a single cup. I used that for a ďfood combinationĒ to set the amount of each ingredient in a cup of soup, so that the Spark People list of ingredients would include all of the components, including potassium.
The result was 123.32 calories/cup. I would have gotten that the old way, without entering it in Spark People, but I only worried about the calories. The amount of water will make it necessary to measure the yield for each batch, even if you donít change the recipe. I deleted my ďBean, Turkey, and Barley SoupĒ Because I had it with barley (a big calorie contributor) and every batch will be a little different. This one is fine as a soup, but after sitting for a long time I get about an inch (out of seven) of liquid over the solids. Thatís the way the BW likes it, but I like it a little denser.
Iím not going to throw away the broth. It is rich and has a wonderful flavor, and the BW just adds water when itís the way I like it. Itís fantastically good when you use a salt shaker and add a little salt to the bowl, but without it itís low sodium, really low fat.
This is one of the foods I made when I was eating strictly Pritikin, as well as stir fries (with a non-stick wok) and other things. It really hits the spot, and isnít too high in calories. Since you donítí count calories I had never worried about it in the old days.
The soup is in two freezer containers in the freezer, and one bigger container in the refrigerator. I can easily eat a two cup serving, and if nothing else is added, four cups at a sitting. It wonít last more than a few days. When I buy chicken breasts (skinless, boneless) I put each one in a sandwich bag, and then several of them in a gallon freezer bag. I do bag up broth in sandwich bags, one cup to a bag or two cups to a bag, but when I defrost them I put the bags in a large bowl because the sandwich bags get small tears from the stretching, and they leak. The freezer bag lets them stay frozen indefinitely, but the small bags get porous no matter what. I always bag cooked beans in two cup lots because that matches the size of the cans (except theyíre cheating on them now),
Sunday, September 26, 2010
I walked the dogs this morning, but the grass wasnít long enough to need cutting. I dug a grocery bag of sand burrs instead. Itís about the time of year to start digging a bag every day until I canít find any more.
I make meatloaf for supper, and the BW took care of the rest, and I started a big pot of bean soup. I used a pound of navy beans, a pound of black beans, two and a half pounds of smoked turkey drumsticks, three pounds of onions and three pounds of carrots, and half a head of garlic. For seasoning I used two bay leaves, a good lot of parsley, and a healthy shake of crushed red pepper. Thereís no salt, but it comes out tasting pretty good anyhow. I put too much water in this time Ė filling the pot until I could see the liquid, and now there are a couple of inches of broth above the solids. I prefer to have it be nearly like baked beans, but Iím not willing to try to boil off all that water.
I just checked at the two and a half hour point, and the turkey drumsticks are still hard, so Iíll let it go for another hour or so. I like to make big batches and freeze in bags so I donít have to cook so often.
In another 20 minutes Mystery on Masterpiece Theater comes on at one of the PBS stations here, and the BW has her favorite TV of the week. We watch an hour Saturday night and an hour and a half on Sundays, unless the shows arenít on.
Saturday, September 25, 2010
This has been a Kiwanis/Spark People day. I rolled out at six, fed the dogs and had a bowl of Kashi cereal and a banana, and got to Nelsons, where we have a 10 by 30 storage cell, by 6:45. Burnham was there, but didnít have a flashlight, and Jack came in the gate on my key. We loaded all three vehicles and the trailer, using the checklist I developed, and made it to the church for the pancake breakfast by 7:20. We were all set up and had pancakes and sausage ready for the customers by 8:00.
The high school band customers came until 11:00, but we cooked ahead and cleaned up and packed up by 11. I took a lot of stuff home and washed it here, then took it back to Nelsonís for storage. Then I helped John Burnham push the trailer up the hill and store it. Our second grill was a dud for the second time because it needed clearance for the air to flow out the back of the grill and because the flexible coupling was leaking propane. By the time I got back to Johnís house he had drilled a ĺ inch diameter hole every inch an a half all the way across the back of the support board, leaving a lot of exhaust area. Then I came home and found the receipt in my files for the leaking fitting and went back to his house and gave it to him. The original plan was to pass it next Tuesday at the weekly meeting, but the receipt said returns only for 30 days and only with a receipt, so Monday was the last day for a return. We still need to connect the hose to the grill, so a different coupler is needed.
Then I brought the books up to date, put Tomís dues in the dues excel program, and e-mailed it to Tom, John B. and Kiker. I had called Kiker about the check and he told me to go ahead. I updated and printed 10 copies of the finished P&L statements for administrative and service activities, and was finally ready to do something other than Kiwanis work.
I had no official exercise today, but I sat down to Sparks at 3:35 finally, and my pedometer says 13,154 steps and 6.21 miles. I have checked it several times and it doesnít seem to count steps when Iím driving, so I think I should get credit in heaven, if not from Sparks. Itís 5:43 right now, and the BW is starting supper because sheís hungry. Iím not, but I donít know why. Iím ready to knock off and just read the book I was working on.
This was a lot of words for three points, and I donít even have very many for today.
Friday, September 24, 2010
The weather has been great here lately - the highs still in the low 90's, but the lows in the low 70's - as low as 72 some mornings when I'm out.
Yesterday the BW and I went to lunch at Massimo's, which I had never heard of until our daughter-in-law searched it out. Massimo has won an award of excellence every year for the past five years, and was rated the best chef in five out of the last six years by Tampa Bay Magazine. It didn't mean much to me, but since Julia was paying the bill (as an anniversary present) we finally went for lunch. I was really surprised. I have eaten in a lot of fancy places, but none of them came close to the food we had. It is contemporary Mediterranean, but not like any of the other Italian places around here. It is close - probably no more than three miles away, but it's back off of US19, with in the same center as the Outback Steakhouse, but at the back of the parking lot. The entrťes cost a little more than other Italian restaurants, but not much, and the food is not in the same league. We have a new place to go when we feel like splurging.
I had a salad, then was full. Then I had linguine and clams, and ate it all. Then we had espresso and dessert.
What's odd is that it's so close, and I never heard of it. There were few lunch patrons, so I assume that it's mostly a dinner place.
The BW gained five pounds this morning, and I gained one and a half. But it was worth it.
Thursday, September 23, 2010
In response to three comments on yesterday's blog, the Rice diet is like several other ďdietsĒ that have been around for a long time Ė in the case of the rice diet, for 70 years. They also have evolved into spas that treat famous people Ė the Pritikin in California and Florida, and the rice at Duke University. The diet originated at Duke for a woman who was diabetic when there was no dialysis or kidney transplant for the disease. The diet controlled her diabetes, and she lost weight which solved other problems. It evolved, and people like Buddy Hackett were treated at the Duke facility.
It is very similar to Pritikin, Dr. Ornish, and others in that itís a low fat diet based on unprocessed foods, and the rice provides calories without a lot of protein or potassium, both of which are hard work for the kidneys if theyíre marginal.
One of the originatorís offspring (still in the business) wrote a book about it a few years ago. Every diet I have ever seen does one thing Ė makes you eat less if you follow its rules. In some cases, there is no calorie counting. In Pritikinís case, stay with low sugar, salt, fat, cholesterol, and caffeine. If you try to avoid all of them (he does suggest 4 ounces of lean meat or fish a day) you wind up losing weight by chance. I did that for the first 70 pounds until I started peeing blood, lost a kidney (because of cancer) and had a lot of help from our oldest daughter. I made bean soup with smoked turkey legs for flavoring, and lots of carrots, onions, and garlic. I baked my own bread with only flour yeast, and water for ingredients. I ate all I wanted, and roved (walked) and it worked just fine.
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