Friday, June 04, 2010
I didn't weigh in today, since I started running early and forgot until I was totally dressed. And i didn't really want to since I haven't been THAT good lately. We have eaten out today, after saying we were going to stay home and eat, but we were running and it's easier to just stop, refuel and go again. Not always the best choices, but there you have it. I skipped nicely over the rest of the week, huh? Not such good choices, again because I have been running around getting stuff done, but sometimes I made good choices, and sometimes not. I know the risk - that is why I don't want to see the scale. I'll be back on track next week. Honest!
Next week starts the painting of the interior of the house. I know from history that I will not be in the mood to stop, clean up and go out. Sunday I have a massage scheduled (was already on the books!), then pick up paints and start at it on Monday. I'll schedule meals and grocery shop for the most part on Sunday so I'm better prepared. My SO got the bike tire fixed so maybe a little bike ride as well on Sunday. Oh, exciting news! I have an eggplant, tomatoes and a bell pepper already in the garden! And lost of blossoms everywhere! Wooo Hoooo! I am so ready to walk out the door to get produce!
Tomorrow is Farmer's Market day - hope to sell lots of herbs! I talked to someone today about some Lavender Provence that he wants taken out of his yard. Sound like a good workout with a double bonus - I get huge lavender plants (Provence is the best for something like this) and I get to log cardio points - lol! Busy, busy, busy!
Wednesday, June 02, 2010
Cassava is the world's third largest source of calories. Although it isn't very nutritious, it is a staple in the African diet die to being drought resistant. Cassava can stay in the ground for up to three years. The tuber also goes by the names manioc, tapioca and yucca. A different strain (not affected by the brown streak) also appears as the flour source in MSG.
According to the NY Times (see article link), http://www.nytimes.com/2010/06/01/science/
01cassava.html?ref=science?8dpc, it is consumed by over 800 million people mainly in Africa, Asia and South America. Unfortunately, disease and pests crippled the cassava crops in Thailand in January of this year. Right now, the situation is considered to be a pandemic.
How does this impact you? What can you do? Stay informed. Read articles as well as labels. It never hurts to be aware.
Wednesday, June 02, 2010
I'm working hard on being more positive. I'm positive I am going to win the battle against my excess weight. I am positive all my hard work will pay off. I am positive! It really helps that I have a couple of SP friends who write positive and uplifting blogs and help keep me on track. You never know who is going to read your blog and get just the right message at the right time!
That said, I'm not complaining. I just need some advice. I stand a lot. All my entrepreneurial endeavors for the most part require for me to stand for long periods of time. No leaning or propping. I have to be able to move freely. And, i don't sit still very well. I have been drinking 5-6 glasses of water on average each day, not including coffee. No sodas or regular tea, and only infrequent herbal tea. I do drink two glasses of wine each night, but they are iced wine for the summer. Kinda like a wine spritzer without the soda. I don't consume much salt, mostly what is already in prepared foods. I make most of our meals, so I can control that.
My feet are swollen constantly. Sometimes my hands are as well. I have carpel tunnel in one wrist and arthritis in both hands. I was sitting here thinking I am in good health - funny how we perceive ourselves! (I AM in good health!!!) I also have mitral valve prolapse, but don't have to take meds for it, so I don't think about it. Since I work from home (and my own professional kitchen), I have minimized my stress levels as best I can.
So what gives? I need to stand. I need to walk. I will lose weight! I know that will help a ton! But in the interim, what?
Monday, May 31, 2010
Today is a day for remembering those who have served and honoring their memory as well as those who still serve to ensure my freedom. When my middle son was in the military, he was deployed to Iraq, spending over a year there. Once he deployed, the movement was on to send packages with things to comfort him and remind him of home.
The one thing he always asked for was my breakfast breads. The kids called it Something bread, because I (and they) never knew what I was going to add in. Each package was loaded with silliness - seasonal clings, paper decorations for each holiday and plenty of baked breads that he could share with the other soldiers.
I got a message on Facebook recently from a soldier that served with my son. He is now in Afghanistan and wondered if I'd send him breads. What an honor! By an odd coincidence my baking fell on Memorial Day. It felt just right.
Today's culinary adventures included White Chocolate-Macadamia Banana Bread, Raspberry-Banana Bread, Orange & Pear Marmalade Bread and Lemon Curd Tea Bread. I have been wanting something lemony for days and have tried lots of combinations, but this one may be it! Dense, moist and packed with lemon flavor. I made the recipe up as I went along, so I did cut into this one!
Off to the post office tomorrow! In a few weeks, I'll mail another package of breads. Any ideas? Feel free to post or email me!
Monday, May 31, 2010
Ideas for dinner last night started with some gorgeous, huge shrimp I got from the farmer's market. I also picked up some beautiful tomatoes and a spaghetti squash. I had lemons on the brain - so I started thinking about a lemon-wine sauce for the shrimp. I didn't want to have pasta - so why not use the squash? This is a fast meal - the key is having everything prepped before turning on the stove.
Mince a cup of tomatoes. You can let them drain, if you want. Mince 3 large cloves of garlic. Chiffonade (slice into shreds) four of five leaves of fresh basil. Peel and devein about a pound of shrimp. Scrape seeds and cover half of a spaghetti squash with plastic. Cook in the micro for 5 minutes. While it's cooking, drizzle 1 tablespoon olive oil into pan and saute garlic just until it starts to brown. Add 1/2 cup of white wine and 1/4 cup lemon juice, reduce by half, add shrimp and cook till done, shaking pan - 3-4 minutes. Lightly sprinkle on sea salt and a grind of pepper. Heap spaghetti squash on center of plate, pour shrimp around squash. Garnish with fresh tomato and basil.
We served it with a glass of dry Chardonnay and a Rosemary baguette. When I make it again, I'll add more olive oil and lemon juice to make a slightly richer sauce. It was a very light summer meal. Sorry - no pics this time!
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