tag:blogger.com,1999:blog-49545965080473668592024-03-13T06:28:43.127-04:00Sundays OffMy Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-4954596508047366859.post-33565468787260195732014-07-06T14:52:00.001-04:002014-07-06T15:22:16.350-04:00All Heller's, all day!<div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This does not usually happen. All the fresh produce in the post are from Hellers! I love the play of sweet strawberries against the acidity of cherry tomatos. And, thankfully right now both are in abundance.</span></div><div><br></div><div>I was able to pick up marinated goat cheese bells from Painted Goat, they will appear later in the week as will Leslie's wonderful baguette, and radicchio from Berry Brook. Check infrequently follow the blog to see everything through the week. </div><div><br></div><div>Here is what it made:</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-xveJesIvqLA/U7mhTe5aY6I/AAAAAAAAAmc/5Jp4oQsX0jo/s640/blogger-image--2098037047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-xveJesIvqLA/U7mhTe5aY6I/AAAAAAAAAmc/5Jp4oQsX0jo/s640/blogger-image--2098037047.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Here is what I used from the market:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 lb cherry tomatos, slice in half, stems removed</div><div class="separator" style="clear: both;">1b strawberries, hulled and sliced in half</div><div class="separator" style="clear: both;">1 small Sherman onion, small dice</div><div class="separator" style="clear: both;">1/3 of a medium cucumber, small dice</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Stirto combine.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Here is what I used from my pantry:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Vinegrette and fresh herbs.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">To dress, normally I would drizzle with one of my favorite balsamic vinegars and a little oil oil. I decided to do a vinegrette, because I also have some salad green for later this week.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I posted my favorite vinegrette a few blogs ago. Instead of the apple cider vinegar, I used a combination of strawberry and dark chocolate balsamic vinegars, removed the lemon reduced the honey to a couple of tablespoons.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">After I gently dressed the salad I stirred in fresh basil, mint, and parsley.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I let this sit so the flavors from the vinegrette have time merge with the flavors of the fruit and veggies.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Happy eating!</div><div class="separator" style="clear: both;"><br></div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-20919660592694638832014-07-02T17:10:00.001-04:002014-07-02T17:10:56.669-04:00Fennel!!!I love fennel. I eat it raw, sautéed, roasted, even grilled. I picked up two bulbs at the Cooperstown Farmers' Market this week from Berry Brook Farm. This time of the year I usually slice it thin, throw in some thinly sliced jicama and red cabbage. I decided that was too boring.<div><br></div><div>I love pickles. I pickle many different things. Bazinga! Pickled fennel. But it needed somebody to hang out with to cut the seriously licorice flavor fennel has. I had purchased some Sherman onions from Hellers. I find them to be more mild than regular white onions but not as sweet as Vidalia's. Lucky for me I still have some (little bit now, have to buy more) of Nectar Hills apple cider vinegar. Here's how I did it:</div><div><br></div><div>1 cup white vinegar</div><div>1/2 cup apple cider vinegar</div><div>1/2 cup of water</div><div>1/4 cup honey (Nectar Hills, of course)</div><div>2 Tbs mustard seeds</div><div>1 Tbs fenugreek </div><div>1 Tbs peppercorns</div><div>1 tsp red pepper flakes</div><div>3 small cloves of garlic, peeled and slightly crushed</div><div><br></div><div>Bring fluids to a boil, drop in honey and turn off the heat. Then I toss in the spices and let sit to cool to room temp. In the meantime, clean and slice fennel and onion. When the vinegar mixture has cooled, pour over the veggies, cover, and put in the fridge for at least 24 hours. The longer it sits in the fridge the more the favors marry.</div><div><br></div><div>Here's what you get:</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-8Kz2iQ7xU2g/U7R1XFdbCDI/AAAAAAAAAmI/Uy5zAkPD3KU/s640/blogger-image-541174281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-8Kz2iQ7xU2g/U7R1XFdbCDI/AAAAAAAAAmI/Uy5zAkPD3KU/s640/blogger-image-541174281.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Yummy!</div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-16516722190721880002014-06-26T11:26:00.001-04:002014-06-26T11:27:09.070-04:00Blogs, Facebook, FoodWell, it has been a couple of weeks of awkward confusion between all forums and formats. I would update the blog, load it, thought it worked...alas and behold not so much! My Facebook link would not work to post to The Cooperstown Farmers' Market; technology, great when it works, horrific when it does not.<div><br></div><div>Lamenting over.</div><div><br></div><div>This past week I scored huge at the market. Nectar Hills Farm for wonderful ground goat meat. Acrospire Farm for equally wonderful ground pork. Painted Goat Farm for eggs. Hellers for the first of this season's most wonderful tomatoes. The list goes on!</div><div><br></div><div>I picked my favorite dish to make...ravioli. The recipe for the pasta dough appears in earlier blogs. I used my homemade ricotta (also in an earlier blog post), and homemade sausage.</div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-7isOUS9Iw1Y/U6w7fxkblEI/AAAAAAAAAkw/-tjBuWgPurM/s640/blogger-image--1029696246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-7isOUS9Iw1Y/U6w7fxkblEI/AAAAAAAAAkw/-tjBuWgPurM/s640/blogger-image--1029696246.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I always make bulk sausage when I am producing because it is very versatile. I also never make a little because it freezes so well. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ground Sausage:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 lb ground goat</div><div class="separator" style="clear: both;">1 lb ground pork</div><div class="separator" style="clear: both;">3 cloves minced garlic</div><div class="separator" style="clear: both;">3 Tbs fennel seeds</div><div class="separator" style="clear: both;">1 Tbs course sea salt</div><div class="separator" style="clear: both;">2 tsp black cubeb peppercorns</div><div class="separator" style="clear: both;">1 tsp crushed red pepper</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I have a marble mortar and pestle that I love. The first step to this is to toast the fennel seeds in a cast iron skillet and let them cool; they go into the pestle with the salt, peppercorns, and crushed red. Grind these together to break up the seeds and pepper. You want a fine ground that will distribute well throughout the meat.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Place meat in large bowl. Work these together until it is difficult to differentiate between the two. Put in the fridge and allow the fat to cool and solidify. Add the garlic and about 1/2 cup or so of cold water. Blend well, the water will absorb into the meat, add the ground spices and rub throughout the mixture. Chill again. Separate what to use now and then freeze the balance.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Brown the ground sausage and allow to cool. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I use a scalloped edge biscuit cutter to create the rounds from the pasta dough. In this instance, the 3" size. I use approximately 1 Tbs of ricotta and 1 Tbs of ground sausage mixture. Use a little egg wash on one half of the round, fold over, and pinch the edges together. I always freeze my ravioli and then pull them out and either cook them or put them in food saver bags, remove the air, and freeze to cook later.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Bring water to a boil, salt the water, and place ravioli gently in the water, do not crowd. Reduce the heat so water is moving, but not a rolling boil. Cook for about 11 minutes. Remember, the filling is cooked, so all you need to do is heat the filling and cook the pasta. These are great with your favorite tomato based sauce, pesto, or just plain but really good olive oil and salt and pepper!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Test batch:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-QLYlzAWE7d8/U6w7hWnzeoI/AAAAAAAAAk4/ZiYOqX8SbGE/s640/blogger-image-953927811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-QLYlzAWE7d8/U6w7hWnzeoI/AAAAAAAAAk4/ZiYOqX8SbGE/s640/blogger-image-953927811.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">These are so good! I only used about 1 cup of the sausage for one recipe of pasta dough and cheese.</div><br></div><br></div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-10079146280555038732014-05-27T14:30:00.001-04:002014-05-27T14:30:31.473-04:00Eggcellent!I love eggs. At the end of a busy day mowing the lawn, planting some future side dishes, and setting up the camper, dishes that come together quickly and for the most part simply are the best.<div><br></div><div>Here is what I used from the Cooperstwon Farmers' Market:</div><div><br></div><div>Purple potato and spring onions from Heller's Farms;</div><div>Mesquite smoked bacon and spinach from Gaia's Breath; and,</div><div>Eggs from Painted Goat. </div><div><br></div><div>From my pantry:</div><div><br></div><div>Butter, olive oil, organic cheddar cheese, garlic, crushed red pepper.</div><div><br></div><div><br></div><div>Here is what I did:</div><div><br></div><div>I diced the bacon and tossed it into a heated pan with a little olive oil to start the process of rendering the fat. While that was working, I put a 1/2" dice on the purple potatoes and finely chopped the garlic. I chopped enough for both the potatoes and the spinach. I would rather chop once and put aside what I am not using so that it is ready for the next dish. I like to use cast iron as much as possible and so pulled out my little 8" pan, heated it, added a little butter and reduced the heat. I did not want the garlic to burn. I tossed in the potatoes and seasoned with salt and pepper. Do not crowd the potatoes or they will steam more than brown.</div><div><br></div><div>I pulled the bacon from the rendered fat and set it aside to drain. I removed some of the fat and added it to a stainless steel pan, slowly heated on the back burner. I added a little crushed red pepper and let it infuse the oil for a minute then added the garlic and sautéed. Once the garlic softened. I added the spinach, salted it and tossed it around to coat with the oil. Reduce heat to low and begin the eggs.</div><div><br></div><div>Another cast iron pan heated with a little butter melted, a little crushed pepper, and the chopped bulbs of the spring onions sautéd until the the onions are soft. Whisk the eggs with a little water, I find the eggs are somewhat fluffier when I use water rather than milk. I seasoned with salt and pepper and turned the heat down to medium low under the pan and added the eggs. I let them set up before running a spatula through them. I cooked them until they were set, firm but not rubbery! I tossed in the chopped tops of the spring onions and a little shredded organic cheddar. </div><div><br></div><div>A wonderful spring dinner after a long day of preparing for summer!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-eyx69kJ0b4o/U4TZw2cggvI/AAAAAAAAAis/tNJKC8FcuGA/s640/blogger-image-803092546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-eyx69kJ0b4o/U4TZw2cggvI/AAAAAAAAAis/tNJKC8FcuGA/s640/blogger-image-803092546.jpg"></a></div><br></div><div><br></div><div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-26778360755768211052014-05-22T10:28:00.001-04:002014-05-22T10:28:00.498-04:00A little Farmers' Market, a little pantryI had to work later in the day yesterday, but I still wanted to come home to a healthy meal. I arose early enough to grill a chicken, asparagus, and some corn. I split the chicken, removing the backbone, so that it would cook a little more evenly. A little salt and pepper, a little olive oil and off to the grill it went skin side down. I flipped it after twenty minutes and put the corn on the far side of the grill without the burner on, letting it cook over indirect heat. I had soaked the ears in cold water the first twenty minutes the chicken was on the grill, so that when I tossed them on the grill husk and all, they would steam and grill (I like a little smoke flavor in my corn.) I flipped the chicken after another twenty minutes and put the asparagus on the top shelf of the grill. I poked my meat thermometer in the thigh. I do not pull the bird until I hit an internal thigh temp of about 165, the breast should be done by then if the bird is flat. I gave everything another ten minutes and then pulled it all. <div><br></div><div>While everything cooled down, I boiled some purple potatoes from Heller's farm and while they cooled, I peeled the corn and quartered the chicken. I sliced the potaoes, thick, about 1/4", and then cut the corn off the cob. Everything in separate containers in the fridge. At 8:30 last night, I made a vinegrette with olive oil, Nectar Orchards apple cider vinegar and honey, salt and pepper then sliced some breast meat and put it over mixed baby greens from Berry Brook farm, placed the potatoes and asparagus and added the corn. Dinner served!</div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-mPIj29mKJE0/U34JbDx_AfI/AAAAAAAAAiQ/QNT-5spW92I/s640/blogger-image-1072730122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-mPIj29mKJE0/U34JbDx_AfI/AAAAAAAAAiQ/QNT-5spW92I/s640/blogger-image-1072730122.jpg"></a></div><br></div><br></div><br></div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-67287575690097193102014-05-19T21:43:00.001-04:002014-05-19T21:43:09.329-04:00Love ravioli!<div><br></div>Beef short ribs? Yes, the meat is a key ingredients in my ravioli. I begin by braising the short ribs. I always put a good sear on my meats and sauté a mirepoix of carrots, celery, and onions. I usually use a ratio of three large carrots, two stalks of celery, and one whole onion<div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-AyXonAISqhI/U3qzKSkxeiI/AAAAAAAAAh4/p3zs_gD0r58/s640/blogger-image-1723889380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-AyXonAISqhI/U3qzKSkxeiI/AAAAAAAAAh4/p3zs_gD0r58/s640/blogger-image-1723889380.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The best thing about braising? Your time is your own. I allowed these ribs (approximately a pound) to cook about a three<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> hours in a liquid of of red wine and coffee.</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> I then separated the ribs, mirepoix, and liquid and allowed wach component to cool. In the the time it took for the to cool, I made the cheese, (see earlier blogs for this process) and the pasta dough. I simmered six cloves of garlic in one cup of organic olive oil and added that to one can of San Marzano tomatoes that were puréed with the braising liquid for a lucious, silky tomato sauce.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-HS9sGJrSqYo/U3qzGXqUvLI/AAAAAAAAAho/cUTAp_-9aok/s640/blogger-image--1501756328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-HS9sGJrSqYo/U3qzGXqUvLI/AAAAAAAAAho/cUTAp_-9aok/s640/blogger-image--1501756328.jpg"></a> </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The pasta dough that I used and the cheese recipe are in earlier post; scroll through the blog if you are interested in seeing them. When I make the ravioli, I rolll the the dough by hand; not using the pasta roller, and use a biscuit cutter to make perfect rounds.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-7ix4GCIDRXs/U3qzIn5bWhI/AAAAAAAAAhw/inS_WLSaOjc/s640/blogger-image--1014874744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-7ix4GCIDRXs/U3qzIn5bWhI/AAAAAAAAAhw/inS_WLSaOjc/s640/blogger-image--1014874744.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I cool and chop the beef before adding to the cheese in the ravioli, and since these are usually made with left over beef, it is not a problem. If you are doing this same day, cool the meat. The last thing you want to do is add hot ingredients to cold and then try to freeze. It can also be dangerous. Use an egg wash on the ravs to seal help seal them. I made mezza luna shaped ravs.</div><div class="separator" style="clear: both;"><br></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">And here is the end product:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-r7Haa7dztLg/U3qzEeU-7AI/AAAAAAAAAhg/4uYELbVQoQg/s640/blogger-image-660569641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-r7Haa7dztLg/U3qzEeU-7AI/AAAAAAAAAhg/4uYELbVQoQg/s640/blogger-image-660569641.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I froze these to be sure they will cook from frozen (an earlier blog refers to the debacle of gnocchi!). I do not recommend these as a week night meal. I literally spent all day cooking. I usually use left over short rib meat for these, make the ravs and then freeze them for future use. The a availability of product at the market drove my crazy cooking desire to make them on a weekday. Freezing the ravs when I make them on the weekend makes it easy to throw together a quick meal. I often serve these with a sage brown butter. Ravs can be made in advance and the fillings are endless; Swiss chard, or spinach sautéed with garlic; venison sausage; or just a cheese mixture. They are easy to make in batches and easy to freeze. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The ribs were purchased at the Cooperstown Farmers' Market from Raindance farms, the carrots and garlic from Heller's Farm, the duck eggs (for the pasta) from Nectar Orchard</div><br></div><br></div><br></span></div><div><br></div></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-68724305862141337752014-05-15T09:19:00.001-04:002014-05-15T09:19:09.018-04:00Gout?My husband suspects he may have gout. And so we both did our own research, and because I am a huge fan of medicating through food, I checked out WebMd to check for food recommendations. We have found foods that he will certainly have to eat in moderation and make some other dietary changes, but scallops seem to have a big red flag. That may be the only food we stay away from. <div><br></div><div>Discovering this challenge midweek, after having shopped the Cooperstown Farmers' Market and Cooperstown Natural Foods store, I had to deviate slightly from the meal plan. Last evenings was to be dried cannellini beans, cooked with andouille sausage, corn tortillas, Sabras salsa, Sabras guacamole, and sour cream. Beans, apparently, are not the best option during a flare of gout. Thankfully, I purchased the rice varietal blend from Cooperstown Natural Foods store. I had purchased beef andouille from Raindance Farms and chives from Heller's Farms while I was at the Cooperstown Farmer's Market. I substituted the rice for the beans and dinner was served!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-92j2fz-FCeM/U3S-yGQ09TI/AAAAAAAAAhI/pGrADdEAReU/s640/blogger-image-1101525938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-92j2fz-FCeM/U3S-yGQ09TI/AAAAAAAAAhI/pGrADdEAReU/s640/blogger-image-1101525938.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I cooked the rice, one cup to two and half of water. I sautéed it first in a little olive oil, then added the water, brought to a boil and reduced the heat to medium low, and let it cooked for about forty-five minutes. While the rice cooked itself, (because, let's be honest, it does) I sliced the andouille (about a pound) and sautéed in a little olive oil so it crisped up a bit, chopped the chives and cooked the tortillas. Once the rice was cooked, I added the chives and stirred them together. When they andouille was crisp I added the rice to the pan and mixed in approximately a cup of salsa. I chopped some grape tomatoes, a small onion, and half a jalapeño, added lime juice and chopped cilantro.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">True, recommendations for dietary restrictions for gout include limiting beef as well as beans. I felt replacing the beans with the rice was a fair enough trade as I work to pay more attention to what I purchase at the markets moving forward! My husband has a doctor's appointment the end of this month, hopefully we will know more after that.</div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-37517355364927294262014-05-14T08:51:00.001-04:002014-05-14T08:51:04.323-04:00GadgetsAny gadget in my kitchen has to do more than one thing. My coffee station is both for coffe and espresso. My Ninja is the insanely strong blender and has the produce slicing attachment with a variety of blades. My panini unit makes paninis, toast, and can grill chicken. My Kitchen Aid mixer has a meat grinding attachment. My Cuisinart immersion blender can cream hot veggies into soup and has a whip attachment for cold cream.<div><br></div><div>The only exception to the rule- my Robot <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Coupe. It is a food processer on steroids that can grind anything to a pulp in mere moments. My husband loves to harvest fresh horseradish this time of the year. I cut those babies in thirds, throw them in and press the on button. Within seconds, it is ground to the familiar condiment most commonly added to ketchup to make cocktail sauce or mayo for roast beef! And my eyes are tearing. With ramp season underway, I pack the bulbs, leaves, some parsley, toasted pecans, and olive oil into the unit and within seconds I have beautiful bright green pesto. I have even been known to whip (pulse?) together a double batch of scones because the dough comes together very quickly, reducing how much it is handled, producing a more tender scone. Breadcrumbs from day old bread can be made in seconds to add to meatballs, meatloaf, roasted tomatoes, and salmon cakes. Fresh salmon please, not that canned stuff. I cringe just thinking about that product!</span></div><div><br></div><div>My kitchen is small, my house is small. Every nook and cranny is important space that must be used efficiently. But I splurge because the singular focus of this appliance is that good.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Yctk7OcCBN8/U3Nms-C8bJI/AAAAAAAAAg4/nlq3CEGI_eA/s640/blogger-image-1049207735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Yctk7OcCBN8/U3Nms-C8bJI/AAAAAAAAAg4/nlq3CEGI_eA/s640/blogger-image-1049207735.jpg"></a></div><br></div><div><br></div><div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-48832092407939645082014-05-12T08:30:00.001-04:002014-05-12T08:30:03.388-04:00What to do with duck eggs?<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Why of course, make the absolute best-ever pasta dough! Duck eggs are only available at the Cooperstown Farmers' Market for a short tome, and Sonja from Nectar Orchrds sells them by the half dozen. I love to make pasta. It is easy, it is fun, and it is really difficult to do wrong! </span></div><div><br></div><div>Basic pasta dough: Eggs, flour, olive oil, salt, and pepper. It is also really easy to remember the process: two eggs, two cups of flour, one tablespoon olive oil, pinch of salt, and a pinch of pepper. I do not have a pasta board, so I use a large serving platter that has short sides. Put the flour on the plate use a fork to mix the salt and pepper throughout and make a well. Beat the eggs with the olive oil and put in the center of the well. When I use duck eggs, I always beat them first because the yolk is a bit tough to break up easily. Using a fork, pull the flour from underneath the walls of the well until a dough come together. Once there, turn onto a floured board, kneading in flour until the dough is pliable and no longer sticky. Wrap up in plastic and let rest in the refrigerator for about half hour, forty-five minutes. Handle the dough as little as possible, you do not want to develop the gluten proteins too much, the dough will become tough. I always use 00 flour, not all-purpose, when I make pasta. The end product is silky and tender.</div><div><br></div><div>I have a small pasta roller that I purchased years ago, great investment. I can roll and cut. Before I purchased the roller, I hand rolled with a French rolling pin and cut strips, measured with a ruler and then used the ruler as the straight-edge and cut with a pizza cutter. This is on quarter of the round of dough the recipe produces. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-IGgJvns1fL0/U3C-sW1bCnI/AAAAAAAAAgM/xg0PMmtv4r0/s640/blogger-image--1240590189.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-IGgJvns1fL0/U3C-sW1bCnI/AAAAAAAAAgM/xg0PMmtv4r0/s640/blogger-image--1240590189.jpg"></a> <div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-a1UcbxQ03dw/U3C-xy4iDBI/AAAAAAAAAgk/3kmRSGmY7Pk/s640/blogger-image--442138764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-a1UcbxQ03dw/U3C-xy4iDBI/AAAAAAAAAgk/3kmRSGmY7Pk/s640/blogger-image--442138764.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-7odyfk9AS0I/U3C-uBjzoRI/AAAAAAAAAgU/AJWjhq23yKg/s640/blogger-image--1751723619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-7odyfk9AS0I/U3C-uBjzoRI/AAAAAAAAAgU/AJWjhq23yKg/s640/blogger-image--1751723619.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Before I cut the pasta dough, I always have the boiling water heavily salted and ready to go. Once it comes to a serious boil, I add the salt, and then reduce the heat so that the pasta is not beat up! Fresh pasta only takes minutes to cook, depending on the thickness. I rolled mine to a 7 on the dial and then cut. It only needed about two minutes and then I pulled it and put it in the sauce.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The sauce was easy. I love garlic and olive oil on fresh pasta. So here is my riff using fresh ingredients from the market. Here is what I used:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-FAi45X8v_fU/U3C-qbitoFI/AAAAAAAAAgE/k_ROOuyrN9I/s640/blogger-image-302147288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-FAi45X8v_fU/U3C-qbitoFI/AAAAAAAAAgE/k_ROOuyrN9I/s640/blogger-image-302147288.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">One half pound package of pancetta and a dried pepper from Gaia's Breath Farm, a bunch of ramps from Painted Goat and olive oil, salt, pepper, fresh lemon juice, and zest from my pantry. I put a half inch dice on the pancetta, rendered it in the olive oil until the pieces were crisp, removed the meat and added the I chopped the bulbs and stems of the ramps and the pepper (cut in half) and added some smoked Himilayian sea salt and a few turns of freshly ground pepper. I sautéd until ramps were tender, added the chopped leaves and wilted them in the oil. I finished with the lemon juice and pulled the pasta from the water, added it to the pancetta/ramp mixture and combined gently. I finished with Pecorino Romano cheese and the crispy pancetta. Sprinkled with zest and served.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-YsaM-AeFwuY/U3C-wPt0TiI/AAAAAAAAAgc/ui2GrS618wc/s640/blogger-image--486075972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-YsaM-AeFwuY/U3C-wPt0TiI/AAAAAAAAAgc/ui2GrS618wc/s640/blogger-image--486075972.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Yum, happy eating!</div><br></div><br></div><br></div></div> </div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-34514265848491279522014-05-09T08:51:00.001-04:002014-05-09T08:51:47.168-04:00Whole, real foodI jumped on the fat free bandwagon years ago; jumped on the butter is bad for you wagon for a while; did a stint on the vegetarian express, and most recently attempted gluten free. Let's be real, unless you absolutely have to, who wants to live without pasta, bagels, and good bread? All of those extremes did encourage temporary weight loss. But the most successful I have ever been has been with real foods, portion control, and exercise. I lost 50 lbs. a couple of years ago, again. With the stress of some personal issues this past fall and through the end of January, I regained 15 of the 50. <div><br></div><div>Summer is coming and the bounty of #thecooperstownfarmersmarket, I feel comfortable that I am back on track. Last night I sliced some thick chops from a pork loin because I was running a time deficit and knew roasting the loin whole would put dinner on the table at 8PM, instead of 7:30PM. I had some spinch and parsnips from Heller's Farm. I boiled the parsnips drained them and put them back on the burner to dry them out a touch and puréed them with a very little bit of butter and organic heavy cream (very little, a teaspoon of butter, a tablespoon of heavy cream.) I sautéed the spinach in some organic olive oil that I heated with garlic cloves to flavor the oil and pan seared the chops to get some color on them. I finished them in the oven, pulled them out and deglazed the pan with the Merlot I was drinking, reduced and voila, a pan sauce!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-f4kbhxhUoiI/U2zPXwMXE8I/AAAAAAAAAf0/-hEuAMPE2uQ/s640/blogger-image--7144573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-f4kbhxhUoiI/U2zPXwMXE8I/AAAAAAAAAf0/-hEuAMPE2uQ/s640/blogger-image--7144573.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Real food, exercise, and portion control. Chunky pup has been put on a new eating plan as well and she has lost three pounds since the end of January, five pounds in a about a year. She has at least ten more to go so she and I and Small pup (Zeus), our acting supervisor are off for our two mile walk!</div><br></div><div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-72913153211064878882014-05-08T06:06:00.001-04:002014-05-08T06:06:50.367-04:00Beans...do I need to say more?I love beans: Black beans, red kidney beans, cannellini beans, lima beans, garbanzo beans, butter beans, heck even fava beans. What I do not love: Canned beans. I bought my first electric pressure cooker a little over a year ago; loved it. I was still working full time and the fact that I could come home at 5PM and still have dinner on the table by 7PM astounded me, and I am not talking take out! I was losing weight and eating healthy and dried beans made it easy. And then, tragedy. I had become so accustomed to having it, that I gave how easy it made my life nary a thought until November 2013 when the pressure gauge broke. I was on my way home from Long Island on the train a couple of days after Christmas when I realized I could no longer do without it. I ordered another one. Truth be told, I liked my first one better because it multi-tasked better, but this one was on sale. <div><br></div><div>I did not start using it regularly until early April and now, I am convinced I will never live without one again. The electric version is not terrifying as your grandmother's traditional stove top one was. I have yet to have it explode the hot contents all over (although I did do that once with a roasted eggplant and still have a small scar, but that is another kitchen adventure of years gone by and I come off looking silly.)</div><div><br></div><div>I had a ham bone in the freezer, dried black beans in the cupboard and time on my hands! Also had some Sabra salsa, one of the few prepackaged food companies whose products I will occasionally use because I can read all the ingredients and they are really foods. I also found some uncooked flour tortillas, again able to read all four ingredients, and queso fresco...and the end result:</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Lbs6mJKoMQQ/U2tXNkuR4cI/AAAAAAAAAfg/bLo53equZ8s/s640/blogger-image-932718371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Lbs6mJKoMQQ/U2tXNkuR4cI/AAAAAAAAAfg/bLo53equZ8s/s640/blogger-image-932718371.jpg"></a></div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-37170735923155593482014-05-06T11:11:00.001-04:002014-05-06T11:11:52.782-04:00Ramp pestoYesterday, I talked about the dicey outcome of my purple potato gnocchi. The outcome was not typical of past outcomes using Idaho potatoes or red bliss potatoes. The accompaniment, ramp pesto, is where I expected the inconsistency to come from. It always is inconsistent. The earlier the ramps are dug, the smaller they, are the more heat and garlic flavor comes through. The later in the season, the larger the bulbs, the smoother the garlicky flavor is and the less heat. The flavor profiles garner the same passion as the arguememt over whether they are called ramps or wild leeks and each camp has its preference.<div><br></div><div>This early in the season, I love ramps puréed into a smooth pesto with extra leafy green parts, to cut the heat a bit. I add toasted pecans and about a third as much parsley ( once you have the bunch, pick leaves only, please, take the time, it is woth it) as ramp greens, and throw the in the food processor. I slowly add olive oil as the mixture breaks down. Too much and it separates after a spell and not enough will leave a rough texture. As the season progresses, the leaves can become stringy and makes it harder to come up with a smooth and consistent product.</div><div><br></div><div>I do not add salt until after I add the cheese, either Parmagarna Reggiano or Pecorino Romano, and I do not stir in the cheese until right before service. I use a micro plane to grate it and I do add as I taste until I hit the flavor note I like. The beauty of pesto...it can be whatever you want and pretty much from whatever green herb/garlic/nut/ cheese combo favors you like.</div><div><br></div><div>Pesto is ridiculously versatile. It is great with pasta, spread on grilled bread, on grilled chicken sandwiches, mixed into potato salad, and stirred into soups in the fall. I will freeze as much as possible in ice cube trays, pop them out, and keep them in a freezer safe bag for the middle of winter when I am in desperate need of spring!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-eMnl4zu2Wuw/U2j7sizMEpI/AAAAAAAAAes/5vqsbY7_j38/s640/blogger-image--2142225754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-eMnl4zu2Wuw/U2j7sizMEpI/AAAAAAAAAes/5vqsbY7_j38/s640/blogger-image--2142225754.jpg"></a> <div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-GfNKJxrofps/U2j7q_HGR_I/AAAAAAAAAek/PHyQ__-tJxM/s640/blogger-image--34565763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-GfNKJxrofps/U2j7q_HGR_I/AAAAAAAAAek/PHyQ__-tJxM/s640/blogger-image--34565763.jpg"></a></div></div><br></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-34215438223964163232014-05-05T11:28:00.001-04:002014-05-05T11:28:28.424-04:00Purple potato gnocchiUsually, I make gnocchi in batches and freeze what I am not immediately using. Full disclosure, it did not work so well this time. The trick to making gnocchi is to use as little flour as possible so the little potato pillows remain light and airy, instead of dense and heavy. I always boil the potatoes in well salted water until fork tender, drain them, and then return the to the hot pot to pull extra water. Then put them through the ricer (see first pic,) add the flour, salt, pepper until pieces hold together and are not wet, then add the beaten egg. I flour the work surface, and in batches, roll them into logs, cut them in one inch pieces and flick them off a fork. I do not have a gnocchi board; I use a fork to create the classic ridges (pic 2.)<div><br></div><div>I bring a large pot of water to a boil, add salt and reduce heat. Do not add the gnocchi to rapidly boiling water! They are delicate and will not survive. Remember, you are only looking to heat them through to cook the egg. When the water is a rapid simmer, add the gnocchi in batches, do not crowd the pot. When they float to the surface, give them another thirty to sixty seconds and remove to plate.</div><div><br></div><div>I like these with butter or with the pesto, in this case ramp pesto (see pic 3 and 4.)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-SgGy-Cr0rXw/U2euEA0Pk0I/AAAAAAAAAeM/pk6EKw1HoiI/s640/blogger-image-363042583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-SgGy-Cr0rXw/U2euEA0Pk0I/AAAAAAAAAeM/pk6EKw1HoiI/s640/blogger-image-363042583.jpg"></a> <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-NfALNOH_gKs/U2euCjIpJ_I/AAAAAAAAAeE/Qm939xkozkA/s640/blogger-image--1988485974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-NfALNOH_gKs/U2euCjIpJ_I/AAAAAAAAAeE/Qm939xkozkA/s640/blogger-image--1988485974.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-NhCbISnH1f4/U2euF2VyOcI/AAAAAAAAAeU/k7YNDjuRKHg/s640/blogger-image--337435376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-NhCbISnH1f4/U2euF2VyOcI/AAAAAAAAAeU/k7YNDjuRKHg/s640/blogger-image--337435376.jpg"></a> <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-H-OZRhk7CZw/U2euA86cTII/AAAAAAAAAd8/X0X9b0lieE0/s640/blogger-image--579513454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-H-OZRhk7CZw/U2euA86cTII/AAAAAAAAAd8/X0X9b0lieE0/s640/blogger-image--579513454.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I froze the balance, as I usually do. When I cooked them, they deteriorated. This is the first time I have ever made them with purple potatoes, as I said. I am unsure if is the starch content in the potato, if they should have defrosted first (I never defrost them), or if they held too much water. Always good to have a backup plan and out came the boxed pasta!</div></div></div><br></div><div>I use approximately three pounds of potato, again flour predicated on moisture in potato, and two -three eggs. In this case duck eggs. The potatoes came from Heller's Farms and the duck eggs from Nectar Orchards, both at the Cooperstown Farmers' Market! </div><div><br></div><div>Ramp pesto to follow tomorrow. This is a great time of year for foodies. The abundance is just beginning.</div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-12787973264089855302014-05-03T13:21:00.001-04:002014-05-03T13:22:52.791-04:00Back at it!It's May, it's May, the lovely <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">month of May. True, words from a song, but better yet....great whole foods from the Cooperstown Farmers's Market. The abundance of real food was unbelievable. Foods that I will eat all week long, although Sunday's Off will still be about the extravagance and pleasure that food offers. With fresh ramps from Painted Goat farm, purple potatoes from Heller's Farm and duck eggs from Nectar Orchards I am thinking either fresh duck egg pasta with ramp pesto or gnocchi (made from the purple potatoes) with ramp pesto anybody have a preference or should I surprise you?<div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-yPUOzafV1Gc/U2UlgwP0gvI/AAAAAAAAAdo/GjlD16W3Xkg/s640/blogger-image--480121666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-yPUOzafV1Gc/U2UlgwP0gvI/AAAAAAAAAdo/GjlD16W3Xkg/s640/blogger-image--480121666.jpg"></a></div></span>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-4928795238395665182012-10-24T07:05:00.000-04:002012-10-24T07:05:30.914-04:00The 45lb markWill never be mine....seriously, I cannot seem to break that threshold. I have been stuck at the same weight for weeks...it is entirely possible that I might lose my mind!<br />
<br />
I knowwwwwwwwwwwww, I have to get on a regular exercise program. YUK! I hate exercise. I have never been one of those people who were like, yeah I think I'll go to the gym and work out for an hour than run 10 miles and drink wheat grass...ick.<br />
<br />
My niece does these UltraBeast competitions where she does these insanely physical things, gets filthy dirty in the mud, muck, and mire...runs like a million miles carrying back packs, argh...she loves it. And she is in killer shape, oh and she is beautiful, and smart. All those things I never was or at my age, will be.<br />
<br />
But I will, as soon as I feel better, because since jury duty, I have been feeling like I was hit by a bus...so soon. I will hate it and I will do it. And I will never love it, or even like it, but when I lose these last 11 plus pounds maybe I will be able to just exercise moderately to keep it off. Gross.My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-54562695442169326322012-10-21T20:39:00.001-04:002012-10-22T05:22:45.644-04:00Sunday, love SundayWell, I lost the 3/4's of a pound I gained, but nothing beyond that so I guess the week was a wash.<br />
<br />
I made the absolute best lasagna for dinner. Two secrets: always have Sunday sauce in the freezer and use no boil lasagna pasta (Barilla makes the best). Beyond that, for a 9 x 13 pan I mix 1lb of whole milk ricotta (whether I make it myself or not) with 6oz of cream cheese, Italian herb blend,about 5 cloves of garlic, chopped, for the cheese mixture. If your a veggie, baked squash works well as a layering item, but I like hot Italian sausage.<br />
<br />
Dessert? Pecan pie with, you guessed it, hand-whipped cream.<br />
<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-sajwkbGgN5A/UIUQYdzr92I/AAAAAAAAAWI/wGIL-yJG0e4/s640/blogger-image--1038801838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-sajwkbGgN5A/UIUQYdzr92I/AAAAAAAAAWI/wGIL-yJG0e4/s640/blogger-image--1038801838.jpg" /></a></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-18539815108692442602012-10-17T06:29:00.001-04:002012-10-17T06:29:03.485-04:00Same old, same oldSo not only does jury duty disturb your psyche, sitting on your ass for an entire two days does nothing for your diet; and it is not looking good for anytime soon.<br />
<br />
I have deliberately made a point of eating less, literally just fruit, salad and lean protein in the evening, but there are not a lot of steps between the court room and the jury room. I have gained 3/4's of a pound. I have so little left to lose, I just want this to be done. I am never going to figure out maintaining weight if I cannot get to the goal!My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-81241287640114410912012-10-14T20:44:00.001-04:002012-10-14T20:44:48.805-04:00Sundays Off, nightI probably should have said the Sunday posts would be in the evenings...after dinner time, but I forgot to.<br />
<br />
I also cannot give you any of the recipes because they are not mine! David Venable, host of QVC's in the Kitchen with David (www.qvc.com) has published a cookbook full of his favorite southern recipes and family recipes and damn if I am not going to cook all of them over the next several months of Sundays Off. Truth be told, it may further delay the balance of the weight I have to lose...still have 6.5 lbs to the small goal and 11 to the final goal. I used a pound and a half of butter today and bacon fat! I may have to run a marathon on Sundays or snow shoe or something. <br />
<br />
Anyway, check out the pics...and yes that is a throwback to the 70's- Pineapple Upsidedown Cake, made in my favorite cast iron skillet. Want non-stick? Get cast iron and keep it well seasoned!<br />
<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-y0DCHKAZIo8/UHtcdwEiEEI/AAAAAAAAAVg/Ye7u7Krnx_E/s640/blogger-image--1747599046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-y0DCHKAZIo8/UHtcdwEiEEI/AAAAAAAAAVg/Ye7u7Krnx_E/s640/blogger-image--1747599046.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ffwS3wUGXJA/UHtcetDRVvI/AAAAAAAAAVo/UMI1_XcC-wo/s640/blogger-image--1617404036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ffwS3wUGXJA/UHtcetDRVvI/AAAAAAAAAVo/UMI1_XcC-wo/s640/blogger-image--1617404036.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-45NTUy1X0h4/UHtcfcyzGmI/AAAAAAAAAVw/03lvk_mwYP0/s640/blogger-image-616237929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-45NTUy1X0h4/UHtcfcyzGmI/AAAAAAAAAVw/03lvk_mwYP0/s640/blogger-image-616237929.jpg" /></a></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-32715913935588023282012-10-10T18:27:00.001-04:002012-10-10T18:27:03.983-04:00Civic DutyI have had the opportunity to sit through the jury selection process these last couple of days and have been sworn in. I cannot talk about the case and ultimately the topic is irrelevant to my point. <br />
<br />
At first I was very skeptical and apprehensive. No short order asking to evaluate testimony and render a verdict; but, it is so much easier to do that than to do the job of the men and women who have fought and still fight to make sure every American has the right to this process. Not so lucky in many other places.<br />
<br />
So the next time you are called to jury duty, instead of figuring out ways to get out of it, embrace the process and be thankful there are people out there defending your right to do it.<br />
<br />
By the way, scale has not moved and if jury duty stress cannot drive me to eat, I may have to consider that I have finally found other coping mechanisms!My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-34319944507015198952012-10-09T06:58:00.001-04:002012-10-09T06:58:27.774-04:00Busy, busy, busyWow...between work, my residency for school, and homework, I have not had time to breath, let alone cook, eat, or blog.<br />
<br />
I did manage to hold my own with my weight during the residency...and I'm not gonna lie, one of my fellow students and myself snuck in a couple of pints of of Sam Adams Octoberfest.<br />
<br />
I was impressed by the breakfast and lunch options on the buffet at The Desmond in Albany. I had enough fruit to available to me to be able to stick to my new lifestyle. And...they had oatmeal, the real thing and plain with all the "stuff" that morphs a good for you food into poison in the side!<br />
<br />
Great greens for lunch, lots of fresh veggies and plain, flaked tuna. Dinners were a little scarier, but I stuck to mixed greens and left all else alone.<br />
<br />
I have decided that I cannot keep up the quantity of posts now that I am back in grad school. I will post every Sunday, with recipes and photos and a couple of times through the week as I am able.My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-88894506919361070342012-10-01T09:13:00.001-04:002012-10-01T09:13:21.658-04:00Didn't cook yesterday!I had dinner plans for last night because today is my birthday and my husband knew that it had to be last night or never. Not that he minded. For those of you who do not life in NY or do but don't hunt...bow season opened this morning; and, if that is not enough, it is also the first day of fall turkey season. I am now a widow for the next three months.<br />
<br />
Now that is not necessarily a bad thing because that is how I live on venison and wild turkey throughout the year. I have given up on the notion of Thanksgiving...I am off to Long Island this year to spend it with my son. And, I have decided to buy a prelit, slimline, artificial tree this year (house is small and when to get the tree is always a fight).<br />
<br />
Best news today is that I am beginning my 47th year healthier and smaller than I have been in 26 years! My scale loved me yesterday; I am now down 43.8 lbs, leaving only 11.2 lbs to go.<br />
<br />
I have so much left to still do and everyday lived is one less left to live and I am afraid I already tipped the scales in the opposite direction. Enjoy!My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-91418173710143571952012-09-28T07:16:00.001-04:002012-09-28T07:16:10.855-04:00Now, it's Autumn in the Northeast!One of the more interesting and less flexible (for me) about having Multiple Sclerosis is the dreadful effects of the summer heat. By the time September comes I am ready to just cave in. The heat amplifies any exacerbations I deal with. So my fingers are more stupid; my right leg weighs about 100 or so pounds; color prisms in the corner of my eyes more likely than not; skin on fire; and, my all time favorite: sheer exhaustion that I do not recover from. <br />
<br />
As soon as the temps drop back into the low 70's and high 60's I am myself again. Slowly, but it does happen. The cooler nights are fabulous and here is the funny thing...my whole life until now, fat or thin, I never am cold. Not in mid-winter, not at Candlelight, not at Christmas. <br />
<br />
I am cold at night! The last time I remember weighing this little (for me), Andrew (my youngest son) was a couple of months old- that was just barely over 26 years ago. <br />
<br />
I am sure it must be because of the weight loss. And, as I look back over the summer, it was not as hard as previous summers and at many points it was hotter! <br />
<br />
Moral of my story? No matter how hard it is to lose the weight, or challenges with exercise (incredibly difficult for me in the summer because of the MS, so I don't), living on fresh fruit, fresh vegetables, and lean protein has proven worth it for more than the smaller number on the scale and on the clothes tag. Gotta say, not missing eating processed foods full of fat and ingredients I cannot read - hell not missing fresh cooked foods full of fat. <br />
<br />
So close now...then on to maintenance, which I think I have figured out. But more on that when I get there!<br />
<br />
One last thing...want to know what Candlelight is? Go to www.thefarmersmuseum.org...and then come visit, there is nothing more breathtaking- not even Rockefeller Center!My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-59431004741110192802012-09-27T07:08:00.001-04:002012-09-27T07:08:16.864-04:00Bacon, againSo I heard the news yesterday that the price of bacon is expected to rise in drastically in price...the story lead was not the price of pork loin was expected to rise drastically- which it will, any corn or grain fed meat because of the drought will go up in price. Bacon.<br />
<br />
We are a nation chock full of obese people. We have even managed to make our kids fat...and not just fat, but obese! And so the price of bacon is what headlines?! <br />
<br />
I am more concerned with the price of lean pork loin not only because other than venison, it is probably the meat I eat the most, but because it is not full of fat. When will people finally get the message? When do we stop killing ourselves and our families? <br />
<br />
I know it is about moderation and balance, but really, I have ranted on this before- in whose world is bacon an okay option? Bacon does not make everything better...learn the basics of cooking, learn how to create layers of flavor without using heart-stopping bacon fat. Argh.My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-58810314039438797612012-09-25T08:45:00.001-04:002012-09-25T08:45:33.350-04:00I need more time!I know who doesn't? Sorry I did not post yesterday. I upgraded my iPad to iOS6. I could not get my apps to perform. Better now.<br />
<br />
Buggy did not come up for dinner Sunday, so I made penne with meatballs and the most unbelievable Sunday sauce. No pics of dinner. For dessert I sweetened (with honey) some of the ricotta I made and added some chopped dark chocolate with almonds and hit it with raspberries macerated in balsamic vinegar. I took a pic of that... It was fabulous!<br />
<br />
It is entirely possible grad school will kill me; I'm not sure. I know it will likely limit the amount of things I say "yes" to at work outside of what I have already taken on. Only so many hours in a day, and I know an MBA is the best way to get ahead...gotta focus!<br />
<br />
Have a happy, healthy, and food safe day!<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-bTOSqYRPye0/UGGna122cdI/AAAAAAAAAVI/LIMSr2SBuCU/s640/blogger-image-1746440851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-bTOSqYRPye0/UGGna122cdI/AAAAAAAAAVI/LIMSr2SBuCU/s640/blogger-image-1746440851.jpg" /></a></div>My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0tag:blogger.com,1999:blog-4954596508047366859.post-19111336647468788462012-09-23T09:27:00.001-04:002012-09-23T09:27:00.831-04:00I'm so close!Almost...12.3lbs and I will be at the big goal, 7.3lbs until the next small goal. I should be done by the time I see the good doctor again in December.<br />
<br />
And, I found a jeweler who can size my wedding band. For now it is a middle finger ring and I am wearing the wedding band Eddie, Eddie Star gave my mom when they were married. My band cannot be cut because it has a continual design all around it. I don't want a ring guard inside because I do. not want the inscription obscured. The jeweler is placing a half band and beveling the edges to smooth down inside the ring so my finger does not get irritated. We have to wait though, because I have lost two ring sizes in the (then) 40lbs I had lost, so with another 15lbs, I will probably be down another full size! Now if only my hair would not grow so fast. For those of you with slow hair growth, look at your diets because seriously my hair grows even faster now than it did when I was unhealthy and it grew faster than normal than. Now it grows almost 3/4" in 5 weeks; used to be it grew a little more than 1/2" in 5 weeks.<br />
<br />
On track for homemade cheese, just waiting to add the lemon. I cooked the sauce in the oven all night- the kitchen smelled amazing this morning. All that is left is the eggplant itself and meatballs!<br />
<br />
Have a great day. Until next time- remember hard as it can be, eat healthy.My Journey to Lesshttp://www.blogger.com/profile/01026651879908667260noreply@blogger.com0