Labor Day Break...
Happy Labor Day! I am writing this blog after a 4-year hiatus. I really meant to keep blogging, but life happens. After getting gainful employment again, things have been busy. At the beginning of summer of 2014, my right foot/ankle started hurting and after putting up with the pain that seemed like it would not go away, I finally saw the doctor and was told I have torn both tendons on the outside of my right foot. Not sure how that happened since the pain did not follow an immediate injury. So, surgery it was (9/14/14) and I had to stay off that foot for at least 6 weeks. My boss was great and I worked remotely from home. Needless to say, the garden was left to nature.
However, when I was able to get up and get around, I made a trip out to the garden to look over the damage. My husband had told me it was "completely dead," but upon inspection, I found some parsley, arugula and chives going strong. However, I really couldn't work in the garden much. So it wasn't until spring of 2015 that I really worked the garden much. I tried to grow some melons but there were quite a few rodents that helped themselves to the melons and so I didn't get any that season. Mother Nature must have taken pity on me because the following summer season (2016), I did not plant any melons but had the most wonderful watermelons grow atop the compost pile - not a scratch, nip or bite on them. And, that fall, I had some volunteer cantaloupes in my hybrid hugelkultur bed as well as volunteer Armenian cucumbers.
This year my left knee started giving me fits and on June 14, 2017, I had an arthroscopy done. They wanted me up and at 'em in PT - 18 sessions all told and I am still working remotely from home for half days. My mornings are for excercising and working in the garden. My compost pile has tripled in size as we are composting as much as possible and getting spent coffee grounds from a couple of places in town. We also cleaned up the garden - there was plenty of biomass for the compost pile! I was able to harvest 55 gallons so far of finished compost from the oldest part of the compost pile and will be harvesting more shortly. The 3 ft by 25 ft bed had been infiltrated by Bermuda grass and I enlisted the help of my husband to assist with the cleanup. Our 4 ft by 25 ft bed had mostly rye grass and some weeds with a little Bermuda but it was much easier to clean that one up! Because the level of soil had dropped so much in this bed, we opted to buy so
Heirloom tomatoes from my garden
Monday, September 4, 2017
Monday, April 20, 2015
Gluten-free Soft Sandwich Bread
2 cups Deb's Gluten-Free All-Purpose Flour Mix
1 cup of Bob's Red Mill Gluten-free All-Purpose Flour Mix or similar
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp baking powder (reduce or omit if baking at high altitude)
1 tsp sea salt
3 tablespoons light brown organic sugar
2 tablespoons active dry yeast
1 1/2 cups warm but not hot (about 95 degrees F/35 degrees C) milk
2 teaspoons vinegar (I use apple cider vinegar)
1/4 cup olive oil
2 extra-large eggs (about 1/2 cup/120 ml), room temperature
extra olive oil and tapioca flour for the pan
Preheat oven to 375 degrees F/190 degrees C/Gas Mark 5. Oil and flour a 9 in by 5 in by 3 in loaf pan (standard US loaf pan). I use a silicone or glass pan.
Place warm milk into a small bowl. Whisk in 1 tablespoon of sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof (about 5-10 minutes until foamy).
In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaing 2 tablespoons sugar.
In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar. Beat for a few seconds to combine. Add the yeast mixture. Beat a few seconds more to combine. Add the flour mixture. Beat on medium high for 3 minutes. (This is important to develop the gum strands - for texture in the bread.)
Scrape mixture into your prepared loaf pan (it should be a very thick batter) and smooth the top. Place in a warm, draft-free spot to rise until about half again its size in bulk (not quite double)–about 30 to 40 minutes at sea level. Basically, you want it to look a bit puffed up. On top of the stove while the oven is preheating allows the oven’s warmth to help the bread rise. It should only rise to the top or a bit above the top of the pan.
Bake at 375 degrees for 30 minutes under a tent of foil.
Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely. The bread is doing its last bit of baking during the cooling process, so don’t cut into it until it has cooled completely. If you do, the bread might be gummy inside.
1 cup of Bob's Red Mill Gluten-free All-Purpose Flour Mix or similar
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp baking powder (reduce or omit if baking at high altitude)
1 tsp sea salt
3 tablespoons light brown organic sugar
2 tablespoons active dry yeast
1 1/2 cups warm but not hot (about 95 degrees F/35 degrees C) milk
2 teaspoons vinegar (I use apple cider vinegar)
1/4 cup olive oil
2 extra-large eggs (about 1/2 cup/120 ml), room temperature
extra olive oil and tapioca flour for the pan
Preheat oven to 375 degrees F/190 degrees C/Gas Mark 5. Oil and flour a 9 in by 5 in by 3 in loaf pan (standard US loaf pan). I use a silicone or glass pan.
Place warm milk into a small bowl. Whisk in 1 tablespoon of sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof (about 5-10 minutes until foamy).
In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaing 2 tablespoons sugar.
In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar. Beat for a few seconds to combine. Add the yeast mixture. Beat a few seconds more to combine. Add the flour mixture. Beat on medium high for 3 minutes. (This is important to develop the gum strands - for texture in the bread.)
Scrape mixture into your prepared loaf pan (it should be a very thick batter) and smooth the top. Place in a warm, draft-free spot to rise until about half again its size in bulk (not quite double)–about 30 to 40 minutes at sea level. Basically, you want it to look a bit puffed up. On top of the stove while the oven is preheating allows the oven’s warmth to help the bread rise. It should only rise to the top or a bit above the top of the pan.
Bake at 375 degrees for 30 minutes under a tent of foil.
Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely. The bread is doing its last bit of baking during the cooling process, so don’t cut into it until it has cooled completely. If you do, the bread might be gummy inside.
Deb's Gluten-Free All Purpose Flour Mix
1 1/4 cup sorghum flour, fresh ground
1 1/4 cup buckwheat flour, fresh ground
1 cup tapioca flour
1 cup sweet [white] rice flour (also known as "glutinous" rice flour)
1 cup millet, fresh ground
1/2 cup amaranth flour, fresh ground
2 level tsp. xanthan gum
Mix together and store in a cool, dark place for about 6 weeks, or in fridge for up to 4 months or in the freezer for 7 months (or even longer).
1 1/4 cup buckwheat flour, fresh ground
1 cup tapioca flour
1 cup sweet [white] rice flour (also known as "glutinous" rice flour)
1 cup millet, fresh ground
1/2 cup amaranth flour, fresh ground
2 level tsp. xanthan gum
Mix together and store in a cool, dark place for about 6 weeks, or in fridge for up to 4 months or in the freezer for 7 months (or even longer).
Sunday, January 4, 2015
Learning to live gluten-free
We donated unopened gluten containing food items to the local Salvation Army food kitchen and distributed partially used items to friends and family who don't have any problems. Suffice it to say it was a LOT of stuff. When you start thinking of cutting gluten from your diet, it becomes clear just how ubiquitous gluten is in our foodstuffs. Aside from that, we have been following a largely plant-based diet these last 2 years. Getting rid of gluten cuts quite a range of vegetarian meat replacements out of one's diet. But not to fret, we will endure this as well.
Anyway, I was commiserating with my spouse about the lost joys of pizza, french bread...you get the idea. I was searching the internet for recipes and came across one for Farinata Genovese on www.cinnamonspiceandeverythingnice.com. The recipe is an adaptation from one of Mark Bittman's recipes. Farinata is a Ligurian (province of Italy) flatbread made with chickpea flour. It's very simple as you basically mix a little chickpea flour with water, salt and olive oil and let it rest for at least an hour and up to 12 hours. I'm thinking that since I loved the recipe letting it sit for an hour, I wonder what letting it sit for 12 will do for it. Ok, on with the cooking!
Farinata Genovese with Eggplant, Squash and Peppers
1 cup Chickpea Flour
1-3/4 cup Water
3/4 teaspoon Sea Salt or 1/2 teaspoon Table Salt
1 teaspoon, ground Black Pepper
At least 5 tablespoons Olive oil, divided (I used my garlic-infused olive oil)
1/2 large Onion, thinly sliced
1 tablespoon fresh Rosemary
1-3/4 cup Water
3/4 teaspoon Sea Salt or 1/2 teaspoon Table Salt
1 teaspoon, ground Black Pepper
At least 5 tablespoons Olive oil, divided (I used my garlic-infused olive oil)
1/2 large Onion, thinly sliced
1 tablespoon fresh Rosemary
1 eggplant, sliced
1 zucchini squash, sliced
1 yellow crookneck squash, sliced
3-5 small brightly colored sweet peppers, sliced
garlic powder, granulated
smoked mozzarella cheese
1. Mix the chickpea flour with the salt. While whisking, add 2 TBS of the oil and then slowly add the water. Once mixed, cover and let the mixture sit for at least 1 hour up to 12.
2. While the chickpea mixture is resting, prepare your mise en place. Wash and discard the ends of the eggplant. Slice the eggplant into 1/4 inch rounds. Lay the eggplant onto a platter and lightly salt the tops of each layer when building the platter. Treat the squash the same way as you did the eggplant but add some garlic powder as well as salt.
3. Heat about 1 TBS of the olive oil in a large cast iron skillet and spread it around. When the skillet is hot, add one layer of squash to the skillet and saute about 1 minute. Flip the squash and cook another minute. You are looking for a nice sear on each piece. Place the cooked squash on a clean platter. Proceed in this manner until all the squash is cooked. You may have to add 1 TBS of olive oil between each batch.
4. Cook the eggplant in the same manner as the squash was cooked until all the eggplant is cooked.
5. Preheat the oven to 400°F for at least 8 minutes.
6. Add about 3 TBS of olive oil to the skillet and saute the thinly sliced onion until brown and caramelized but not burnt, about 1-2 minutes. Spread the onions evenly over the bottom of the skillet.
7. Stir the chickpea mixture and add directly over the onions in the skillet and swirl to make sure it covers the entire bottom of the skillet.
8. Place in the preheated oven and bake for 20 minutes or until golden and the center is cooked.
10. Bring the skillet out and sprinkle the ground black pepper and rosemary over the baked farinata. Drizzle olive oil over the base. Layer the seared eggplant over the base. Layer the squash over the eggplant. Spread the cut peppers over the squash. Grate enough smoked mozzarella cheese to make a thin covering over all the vegetables.
11. Return to the oven and bake an additional 8 minutes at 400°.
12. Cut the finished farinata and serve in wedges while hot.
4-8 servings; serve with a crisp green salad with a lovely balsamic vinegarette. Buon appetito!
Saturday, October 26, 2013
Third time is the charm...
Well folks, as of October 3, 2013, I have joined the gainfully employed workforce once again, this time at the same firm that laid me off in November of last year. All I can say is that at least they hired me back and that should do wonders for my re'sume'. Hopefully, this is the last job I will need, but if I need another job, they will see that S&L hired me 3 times and so it wasn't due to poor performance, just economic times!
I will say that since the first (and only other time) I was laid off, employers choose prospective employees much differently than what I had been used to, in that they don't seem to want to meet prospective employees on a face-to-face basis unless there is something awfully special about their re'sume'. I have never had as much trouble getting in front of someone as this past year. I even tried getting an online gig, but all I got for my trouble there was someone trying to scam me. Plus, I wonder what the employers were thinking...were they looking at my re'sume' and thinking they didn't want an old gal? As it turns out, I am replacing a "younger model" who was very unreliable. They could not depend on her showing up. As I am cleaning up the aftermath of her unreliable work ethic, I'm not altogether sure she was as good at the job as they thought she was. They were fed up. So, I am working again.
The bad side of getting employed now is that my vacation time is now on hold until I garner enough time to take one at work. So, for now I will just put my head down, nose to the grindstone and get the job done. Can't say I won't be enjoying the new found financial freer (not freedom) time. Getting a real paycheck should help a LOT. Once I get caught up and we are on a level playing field, I think I might see if I can get a couple of freelancing gigs I can do in my off-time to help better with the finances. Maybe offer a records retrieval service that I can run from home and when it comes time to sell the house, I can take the job with me. We will see...
Anyway, those are my thoughts for now. Later!
I will say that since the first (and only other time) I was laid off, employers choose prospective employees much differently than what I had been used to, in that they don't seem to want to meet prospective employees on a face-to-face basis unless there is something awfully special about their re'sume'. I have never had as much trouble getting in front of someone as this past year. I even tried getting an online gig, but all I got for my trouble there was someone trying to scam me. Plus, I wonder what the employers were thinking...were they looking at my re'sume' and thinking they didn't want an old gal? As it turns out, I am replacing a "younger model" who was very unreliable. They could not depend on her showing up. As I am cleaning up the aftermath of her unreliable work ethic, I'm not altogether sure she was as good at the job as they thought she was. They were fed up. So, I am working again.
The bad side of getting employed now is that my vacation time is now on hold until I garner enough time to take one at work. So, for now I will just put my head down, nose to the grindstone and get the job done. Can't say I won't be enjoying the new found financial freer (not freedom) time. Getting a real paycheck should help a LOT. Once I get caught up and we are on a level playing field, I think I might see if I can get a couple of freelancing gigs I can do in my off-time to help better with the finances. Maybe offer a records retrieval service that I can run from home and when it comes time to sell the house, I can take the job with me. We will see...
Anyway, those are my thoughts for now. Later!
Saturday, September 28, 2013
Fall is here!
Thought I would post something as I've been looking through various recipes in which to use my Armenian cucumbers and snake gourds. Speaking of the Armenians, I finally used up the 8.2-lb giant in some Phuket curry and Asian style marinated cucumbers. I now have 4 pretty big Armenians that I need to use and am thinking half of them will be curried (but this time a yellow coconut curry) with the snake gourds (3 waiting and 4 in the garden getting bigger every day)! Although the Armenians did get some damage from the aphids, they stood up to the aphids and the heat really well. The aphids really didn't bother the snake gourds all that much and they seemed to love the heat. I have lots of seeds that I harvested from the giant Armenian and will save more from the 4 that I have waiting. The snake gourd I will have to let a couple of them get way past eating condition to save the seeds apparently as they need to be almost rotten for the seeds to be viable.
We've been eating on the beans pretty well and really haven't had enough to freeze or can, unless we just don't eat them. The yard long beans give a nice portion with just 4-5 beans! I have to make a note that the yard long beans really don't seem to like the heat as they have been doing much better with the cooler temps.
It rained pretty good here today, my rain gauge said 1.2 inches! My tomato, pepper and eggplant starts have been out on my potting/puttering bench for most of the week and are doing pretty good. When things dry up I guess it'll be time to clear the garden of spent plants and put the starts out along with potatoes, carrots, rutabagas, parsnips, radishes (I like the daikon), onions and parsley. I also need to plant some lettuce and all the brassicas I can get out there. Oh, and peas!! I'm thinking to plant cover crops of some type of beans which should do okay until about November or middle of December unless we get some cold weather.
I have really been pleased with the kales, mustard and lima beans. I picked a nice amount of lima beans in two days and hope they will set another crop before it's time to pull them up. The kale and mustard should make it through the winter. I want to plant some arugula too.
I also need to screen compost bin #2 to add to the finished compost bucket and get that spread over the beds. Then we can leave #1 to settle and finish while we are filling up #2 again. All in all, I think the two compost bins have been a good investment especially with the help of the black soldier flies!! The resulting compost is rich, black and spongy and has a nice fungal smell. The garden will love it!
Well, that's enough for now! Toodles!
Deb
We've been eating on the beans pretty well and really haven't had enough to freeze or can, unless we just don't eat them. The yard long beans give a nice portion with just 4-5 beans! I have to make a note that the yard long beans really don't seem to like the heat as they have been doing much better with the cooler temps.
It rained pretty good here today, my rain gauge said 1.2 inches! My tomato, pepper and eggplant starts have been out on my potting/puttering bench for most of the week and are doing pretty good. When things dry up I guess it'll be time to clear the garden of spent plants and put the starts out along with potatoes, carrots, rutabagas, parsnips, radishes (I like the daikon), onions and parsley. I also need to plant some lettuce and all the brassicas I can get out there. Oh, and peas!! I'm thinking to plant cover crops of some type of beans which should do okay until about November or middle of December unless we get some cold weather.
I have really been pleased with the kales, mustard and lima beans. I picked a nice amount of lima beans in two days and hope they will set another crop before it's time to pull them up. The kale and mustard should make it through the winter. I want to plant some arugula too.
I also need to screen compost bin #2 to add to the finished compost bucket and get that spread over the beds. Then we can leave #1 to settle and finish while we are filling up #2 again. All in all, I think the two compost bins have been a good investment especially with the help of the black soldier flies!! The resulting compost is rich, black and spongy and has a nice fungal smell. The garden will love it!
Well, that's enough for now! Toodles!
Deb
Tuesday, September 17, 2013
Time flies
Boy, times sure flies! I've been busy working at home and busy with life in general, looking for work, working the garden, working on cleaning and packing up the house. I am looking forward to a week of vacation on our property in the San Luis Valley to visit our little "home away from home" aka a 32-year-old 28-foot RV that has been bravely weathering the elements all alone in the wilderness on our back 40. Last visit was about 2 years ago and for the second year in a row, we have arrived to very few signs of rodent entry but plenty of dead bugs (flies and moths). Not sure what they find so irresistable to risk becoming dried up little mummies in the RV... maybe the leftover smells of my cooking? It couldn't be much else as we leave no food or moisture behind.
Anyway, it had been really nice to escape the heat of Texas (try 110 heat index) and get away from the hustle and bustle of daily life in the city. Not that Denton is a big city, but compared to life on 40 acres in the south part of the desert valley - two different worlds! Not to mention that I have to learn how to cook at high altitude when we go up there - it's 8900 feet above sea level and things just don't cook the same. For example...
I decided to try to make some rice (brown) pudding and cheat by cooking the rice in the milk (in this case, vanilla almond milk) we brought with us and it took the rice almost 3 hours, yes that's right, 3 HOURS, to become al dente. I brought it home to try to rescue as its certainly not creamy. Also, when things come to a boil it takes very little heat to keep it going and when you take it off the heat, it cools off very quickly.
Last summer the heat sure did a number on my garden. Got a few cucumbers, okra, basil and mustard and by this time last year I was getting arugula, but it was SPICY! Two tomato plants and most of my pepper plants made it through but by fall they were not doing much. I remember thinking about plowing it all under and starting over except the arugula. Well, this summer despite the heat, which was actually a bit late and we're still having higher temperatures, we have had quite a few nice cruciferous salads as well as some amaranth, cucumbers (mostly Armenian), beans, tomatoes, peppers, basil, dill, coriander/cilantro, fennel, onions, garlic, peas, lettuce, potatoes, Lamb's Quarters, purslane and spinach. The cucurbits (cucumbers, melons, pumpkins) have had a rough summer though. The aphids really hit them hard, some so badly I had to pull them up. I released lady bugs and have seen a few adults and nymphs that look like little red and black alligators gobbling up the aphids. In spite of this, I had a monster Armenian hide out until I found it weighing in at 8.2 pounds! That was about a week ago and I'm contemplating how I'm going to use it. Probably going to end up any number of things be the end of it. I have been waiting for the temps to cool enough that I can stand to be out there pulling up things that need to go and planting new stuff like more brassicas (broccoli, cabbage, brussels sprouts, mustard, collards and the like). Also, it's time to put in the root crops like potatoes, turnips, parsnips and carrots. Several weeks ago, I started some new tomato plants and need to get them put out. I have a couple of Roma tomato plants that I direct seeded that came up and look pretty good. The Chocolate Cherry and Lemon Boy varieties have picked back up and the peppers as well. The amaranth is in bloom as it is a burgundy type and is very pretty. I'm just waiting for the seed to mature.
I planted a few Jerusalem artichokes for the first time this year. Was too late to order them from the seed catalog, but I found some at the grocery store and planted them out. They have just begun to bloom and are so tall that I had to stake them and tie the group up. I think one of them is almost 15 feet tall!! I can't wait for harvest time. I'm getting the new flush of beans, limas are coming on, the yard long beans are doing well and the tomatillos are ballooning up pretty well. The asparagus is all ferned out and I can't wait until this coming spring when I can harvest some!!!
As I write this blog, I am waiting for my first loaf of gluten free bread to proof. My sister Angel makes this bread in honor of our sister Renee as she is gluten intolerant. I decided to give her version a try to celebrate the almost year long hiatus that my oven took. I apparently burnt out the control panel cooking something that boiled over. So, for the past year or so, I have been trying to do without an oven. You sure don't realize how much you use the oven until you don't have one! I tried "baking" a loaf of bread in my crock pot and while it wasn't a total loss, it was less than desireable. For the most part, we have relegated ourselves to eating tortillas and bargain rack bread. So, if I am successful in baking a nice loaf of bread, I will be ecstatic!
Well, I better get going. Later!!
Sunday, January 6, 2013
I'm still here!
Well, December 21, 2012 didn't get me and I'm still here. A lot has happened since I last put in a post. Sorry for the delay but 2012 was NOT a good year. It really started in September of 2011 when Dad got sick and then was finally diagnosed in January 2012 with Diffuse Large B Cell Lymphoma and in Stage 1. (I think I said that right, anyway...) After going full bore with chemo, he was pronounced to be in remission around late May to early June. He had lost a LOT of weight and was a bit frail and started doing a little better but not really.
By the time August/September of 2012 rolled around, he was not much improved and went in for another CT scan which showed him at Stage 4 already. He got another round of chemo for his birthday (78th) and the news that there really was nothing further that could be done. He opted for home hospice and he passed on October 1st, 2012 with immediate family around. Plans for the funeral was a team effort. I am so thankful that my sister, Renee was close and could help Mom with Dad's care. He certainly gave it his all, but the lymphoma won out. The funeral was well attended by immediate and extended family and friends. It was raining cats and dogs during the service at the funeral home, and I think Dad had his say when the preacher got wound up and was starting to get going when a huge clap of thunder broke out - it did the job and preacher wrapped it up. But the rain had cleared when we got to the cemetery. Dad got full military honors and rightfully so. I now know what the military honor guard put in the flag when it's rolled up.
About 2 weeks prior to my going to Arkansas to be with Dad, Mom and sisters, Renee and Angel and try to be of whatever help I could be, I was informed that my job was being phased out. I managed to train my coworker for about a week before I had to leave. After the funeral I came back home and worked with my coworker to the best of my ability to stuff 15 years' worth of bookkeeping knowledge into about 8 weeks of training. I'll just say it was not an easy task given the time I was afforded even though I was there all day during those 8 weeks. That's all I will say about that.
Now, I've been unemployed for about 6 weeks and although I've sent out numerous résumés, I've only received a couple of acknowledgements but no calls. I've cold-called at least 50-60 firms but the majority are not hiring. I really didn't think there would be many hiring at year's end. So, I keep trudging forward.
About 3 weeks ago I got some form of food poisoning which I suspect was from sampling a cheese spread that was sitting in the cheese section at a local grocer. NOT ever going to sample stuff anymore! Then, I got an URI just after Christmas. Let's just say I'm still trying to recuperate from all that. I've been taking my probiotics and restarted taking multivitamin packets from Melaleuca.
So that brings us to the present, I'm unemployed (again), missing my Dad, trying to recuperate from being sick, trying to clean my home office by packing it up and looking for employment. In the meantime, when weather is nice, I'll be trying to help my husband work on the house to finish repairs (replacement of windows, siding, painting, drywall repair and finish the kitchen remodel (3 years in the process)). We have most of the supplies already. There is a possibility that we may be moving out-of-state and we want to finish up repairs so we can put the house on the market. I hope by the time we get to that point, the housing market will have improved.
I haven't forgotten to count my blessings though. I still have my Mom, my sisters, my daughter, my son-in-law, my son, my daughter-in-law, my grandchildren, my husband, my nephew, his wife, my great nephew and my dogs, all of whom I love so much and get love back in return. Our property in Colorado is paid for and waiting for our return. So, we continue to plan for our retirement as well.
Since I knew I was getting laid off, I've been trying to "shop" from my freezer and pantry as much as possible while supplementing with fresh fruit and veggies from the store. Both the freezer and pantry are showing signs of use. It's really helped with food costs by doing that and I must say that I really was well stocked! There is just a minimal amount of meat in the freezer and we've pretty much gone vegetarian.
My sisters are both starting out their new year by getting back to exercising while watching the new season of "The Biggest Loser". I need to dust my elliptical off and get on that. Tomorrow is a Monday and I'm determined to begin exercising on it. Baby steps...
Time to get that menu plan finished. I will try to be better in posting this year as well. Enough for now! Take care and "see" you soon!
By the time August/September of 2012 rolled around, he was not much improved and went in for another CT scan which showed him at Stage 4 already. He got another round of chemo for his birthday (78th) and the news that there really was nothing further that could be done. He opted for home hospice and he passed on October 1st, 2012 with immediate family around. Plans for the funeral was a team effort. I am so thankful that my sister, Renee was close and could help Mom with Dad's care. He certainly gave it his all, but the lymphoma won out. The funeral was well attended by immediate and extended family and friends. It was raining cats and dogs during the service at the funeral home, and I think Dad had his say when the preacher got wound up and was starting to get going when a huge clap of thunder broke out - it did the job and preacher wrapped it up. But the rain had cleared when we got to the cemetery. Dad got full military honors and rightfully so. I now know what the military honor guard put in the flag when it's rolled up.
About 2 weeks prior to my going to Arkansas to be with Dad, Mom and sisters, Renee and Angel and try to be of whatever help I could be, I was informed that my job was being phased out. I managed to train my coworker for about a week before I had to leave. After the funeral I came back home and worked with my coworker to the best of my ability to stuff 15 years' worth of bookkeeping knowledge into about 8 weeks of training. I'll just say it was not an easy task given the time I was afforded even though I was there all day during those 8 weeks. That's all I will say about that.
Now, I've been unemployed for about 6 weeks and although I've sent out numerous résumés, I've only received a couple of acknowledgements but no calls. I've cold-called at least 50-60 firms but the majority are not hiring. I really didn't think there would be many hiring at year's end. So, I keep trudging forward.
About 3 weeks ago I got some form of food poisoning which I suspect was from sampling a cheese spread that was sitting in the cheese section at a local grocer. NOT ever going to sample stuff anymore! Then, I got an URI just after Christmas. Let's just say I'm still trying to recuperate from all that. I've been taking my probiotics and restarted taking multivitamin packets from Melaleuca.
So that brings us to the present, I'm unemployed (again), missing my Dad, trying to recuperate from being sick, trying to clean my home office by packing it up and looking for employment. In the meantime, when weather is nice, I'll be trying to help my husband work on the house to finish repairs (replacement of windows, siding, painting, drywall repair and finish the kitchen remodel (3 years in the process)). We have most of the supplies already. There is a possibility that we may be moving out-of-state and we want to finish up repairs so we can put the house on the market. I hope by the time we get to that point, the housing market will have improved.
I haven't forgotten to count my blessings though. I still have my Mom, my sisters, my daughter, my son-in-law, my son, my daughter-in-law, my grandchildren, my husband, my nephew, his wife, my great nephew and my dogs, all of whom I love so much and get love back in return. Our property in Colorado is paid for and waiting for our return. So, we continue to plan for our retirement as well.
Since I knew I was getting laid off, I've been trying to "shop" from my freezer and pantry as much as possible while supplementing with fresh fruit and veggies from the store. Both the freezer and pantry are showing signs of use. It's really helped with food costs by doing that and I must say that I really was well stocked! There is just a minimal amount of meat in the freezer and we've pretty much gone vegetarian.
My sisters are both starting out their new year by getting back to exercising while watching the new season of "The Biggest Loser". I need to dust my elliptical off and get on that. Tomorrow is a Monday and I'm determined to begin exercising on it. Baby steps...
Time to get that menu plan finished. I will try to be better in posting this year as well. Enough for now! Take care and "see" you soon!
Happy New Year!
Thursday, April 21, 2011
Well, here I am having gotten caught up in daily life and haven't posted to my blog. I started the blog with the menu plan and now cannot find it. Bummer, that was a lot of work, too. I will have to restart it. Until I get it finished, I will leave you with a basic recipe. It's so simple that some of you may think it not worthy to post, but I did say I would post recipes. So, here goes.
I decided to begin with a staple used in a large part of the world - rice. As noted in my pantry blog, there are several kinds but this recipe holds pretty well for all kinds save the arborio or risotto. That has a recipe all its own. So, whatever type of rice I'm going to prepare - whether it be jasmine, basmati, sushi, brown or glutinous (sweet) I use this recipe:
2 cups of rice, rinsed and drained
2-4 TBS of oil*
3 cups of liquid**
Seasoning***
1. In a 1.5 to 2-quart saucepan spread the oil over the bottom and heat over medium-high heat.
2. Add rice and stir to coat as much of the rice as possible with the oil. (*NOTE: depending on what type of meal the rice will be a part of, you might want to use different oils for different cuisines. Such as canola with a splash of toasted sesame for Asian meals, olive oil for Italian, Morrocan, Spanish or American fare or just canola, sunflower or other for a bland rice. Experiment to see what you like best.)
3. Toast the grains until slightly golden.
4. Add the liquid slowly as the pan and contents will be hot. (**NOTE: I like to use chicken stock instead of water or, if I do use water, I use chicken bouillon - 2 cubes or 1 TBS for 3 cups of water.)
5. Bring the liquid and rice to a boil and lower heat and simmer for about 3 minutes while watching.
6. Add seasoning. (***NOTE: See note about liquid. If you use bouillon, you may not want to add any more salt. Again, depending on what you will be pairing the rice with in the meal will dictate what spices/herbs you use. For most cuisines, I like to add about 1/4 to 1/2 teaspoon granulated garlic powder and about 8-10 grinds of freshly ground black pepper from the pepper mill and AFTER tasting salt to taste. If I'm making Spanish or Mexican food, I'll put in about 1/2 teaspoon of freshly ground toasted cumin that I have in another peppermill I keep on my counter and perhaps 1/2 teaspoon of aromatic smoked sweet paprika. Again, experiement with the spices.)
7. Lower heat to low, cover and cook for about 15 minutes. (NOTE: If using brown rice or black glutinous rice, you want to give it 30 minutes before checking. These have their bran coats on and need more time to cook.)
8. Check the rice with a wooden spoon or silicon spatula and make an "X" in the rice. If the water is completely gone and the bottom comes away, it is ready. Fluff with a fork to separate. Some people (like me) like to cook the rice until the bottom is lightly golden and slightly crunchy and this may take about 3-5 minutes longer. White rice should be ready within 15-20 minutes. Brown rices may take as long as 30-60 minutes. If there is considerable water in the rice when you check it, add about 5-10 minutes to your cooking time and do this each time you check and there is water in the pot. Just make sure not to raise the temperature too much or it will burn.
This should make 4-6 servings.
Thanks for supporting me. My lunch is over and I'm off to work some more. Have a great Easter!!!
I decided to begin with a staple used in a large part of the world - rice. As noted in my pantry blog, there are several kinds but this recipe holds pretty well for all kinds save the arborio or risotto. That has a recipe all its own. So, whatever type of rice I'm going to prepare - whether it be jasmine, basmati, sushi, brown or glutinous (sweet) I use this recipe:
2 cups of rice, rinsed and drained
2-4 TBS of oil*
3 cups of liquid**
Seasoning***
1. In a 1.5 to 2-quart saucepan spread the oil over the bottom and heat over medium-high heat.
2. Add rice and stir to coat as much of the rice as possible with the oil. (*NOTE: depending on what type of meal the rice will be a part of, you might want to use different oils for different cuisines. Such as canola with a splash of toasted sesame for Asian meals, olive oil for Italian, Morrocan, Spanish or American fare or just canola, sunflower or other for a bland rice. Experiment to see what you like best.)
3. Toast the grains until slightly golden.
4. Add the liquid slowly as the pan and contents will be hot. (**NOTE: I like to use chicken stock instead of water or, if I do use water, I use chicken bouillon - 2 cubes or 1 TBS for 3 cups of water.)
5. Bring the liquid and rice to a boil and lower heat and simmer for about 3 minutes while watching.
6. Add seasoning. (***NOTE: See note about liquid. If you use bouillon, you may not want to add any more salt. Again, depending on what you will be pairing the rice with in the meal will dictate what spices/herbs you use. For most cuisines, I like to add about 1/4 to 1/2 teaspoon granulated garlic powder and about 8-10 grinds of freshly ground black pepper from the pepper mill and AFTER tasting salt to taste. If I'm making Spanish or Mexican food, I'll put in about 1/2 teaspoon of freshly ground toasted cumin that I have in another peppermill I keep on my counter and perhaps 1/2 teaspoon of aromatic smoked sweet paprika. Again, experiement with the spices.)
7. Lower heat to low, cover and cook for about 15 minutes. (NOTE: If using brown rice or black glutinous rice, you want to give it 30 minutes before checking. These have their bran coats on and need more time to cook.)
8. Check the rice with a wooden spoon or silicon spatula and make an "X" in the rice. If the water is completely gone and the bottom comes away, it is ready. Fluff with a fork to separate. Some people (like me) like to cook the rice until the bottom is lightly golden and slightly crunchy and this may take about 3-5 minutes longer. White rice should be ready within 15-20 minutes. Brown rices may take as long as 30-60 minutes. If there is considerable water in the rice when you check it, add about 5-10 minutes to your cooking time and do this each time you check and there is water in the pot. Just make sure not to raise the temperature too much or it will burn.
This should make 4-6 servings.
Thanks for supporting me. My lunch is over and I'm off to work some more. Have a great Easter!!!
Saturday, January 15, 2011
Working Stiff
Well, my status of unemployment has ended as of January 9th. I received a call from a firm I worked for about 6 years ago asking if I was interested in the Office Manager position that just opened up. Although being off for a couple of months was nice as far as not having to be somewhere, it sucked when I had to call and inquire about job positions only to be told there weren't any. I was just about ready to go outside my comfort zone of the familiar and actually applied for a job in another state working for the Department of Agriculture. Seeing as how I've not received so much as an acknowledgement for the application, I feel reasonably sure that I was not even in the running since I've not heard anything in about a month.
The good thing I've gleaned from this experience is that I realize now what is most important in the way I spend my money and have goals to retire my debt by September of this year, save enough to dig the water well on our property, save up for the new roof and help my husband to retire his debt perhaps by the end of next year or shortly thereafter.
I've been trying to follow the Nutrisystem guidelines while cooking meals myself and have, over the past week, been eating salads for lunch with a small portion of entreé with protein snacks and fruit and drink up to 2 liters of water a day aside from my 2 mugs of coffee. I've also been doing my rehab exercises on my sprained foot and seem to be improving there.
Additionally, I've been working on the simplification issue - one room at a time.
Until later...have a good one!
The good thing I've gleaned from this experience is that I realize now what is most important in the way I spend my money and have goals to retire my debt by September of this year, save enough to dig the water well on our property, save up for the new roof and help my husband to retire his debt perhaps by the end of next year or shortly thereafter.
I've been trying to follow the Nutrisystem guidelines while cooking meals myself and have, over the past week, been eating salads for lunch with a small portion of entreé with protein snacks and fruit and drink up to 2 liters of water a day aside from my 2 mugs of coffee. I've also been doing my rehab exercises on my sprained foot and seem to be improving there.
Additionally, I've been working on the simplification issue - one room at a time.
Until later...have a good one!
Friday, January 7, 2011
The New Year
Still working on that menu plan. Planning to put it up for next week if I can decide what the meals will be. I've already been trying to eat more healthfully and will definitely try some of the recipes that my sister has presented. Already we have been eating less meat and more vegetables. I am also trying to increase my water intake, but for some reason I find it hard to drink so much water. I have been walking the dogs everyday and physical therapy on my ankle is making improvements.
After making numerous calls to firms only to hear that there are no openings for the past 2 months, I've received a call and been offered a job with a firm I respect. I have worked with the firm in the past and was sad to have to leave when the firm broke up at the time. As soon as the position opened, they called me to see if I was interested. Having someone seek you out feels good and helps to renew faith in myself. I think by having had to cinch my belt a few notches financially will help me manage finances a bit differently this time round. Now that I have a better picture of my long-term goals, I think it will be easier to make things happen without so many distractions, ie, spending money on unnecessary things.
Independent of finding gainful employment, I've started "spring" cleaning and working toward that simplification of my life I spoke of earlier in my blog. My plan for that is to work on the house one room at a time until I get the whole house done. It is somewhat liberating getting rid of things you no longer need or use.
Speaking of spring, I've started receiving seed catalogs and am gearing up to working in the garden more. I have some peat pellets to start vegetable plants by the 15th to be ready by March 15th to plant in the garden. Here's hoping that this gardening year will be a productive one.
I'm also hoping this year will be much better all around than the year past. I can say that so far it is already much better. If you are reading my blogs and are in a similar situation, just keep a positive outlook and hang in there!
After making numerous calls to firms only to hear that there are no openings for the past 2 months, I've received a call and been offered a job with a firm I respect. I have worked with the firm in the past and was sad to have to leave when the firm broke up at the time. As soon as the position opened, they called me to see if I was interested. Having someone seek you out feels good and helps to renew faith in myself. I think by having had to cinch my belt a few notches financially will help me manage finances a bit differently this time round. Now that I have a better picture of my long-term goals, I think it will be easier to make things happen without so many distractions, ie, spending money on unnecessary things.
Independent of finding gainful employment, I've started "spring" cleaning and working toward that simplification of my life I spoke of earlier in my blog. My plan for that is to work on the house one room at a time until I get the whole house done. It is somewhat liberating getting rid of things you no longer need or use.
Speaking of spring, I've started receiving seed catalogs and am gearing up to working in the garden more. I have some peat pellets to start vegetable plants by the 15th to be ready by March 15th to plant in the garden. Here's hoping that this gardening year will be a productive one.
I'm also hoping this year will be much better all around than the year past. I can say that so far it is already much better. If you are reading my blogs and are in a similar situation, just keep a positive outlook and hang in there!
Saturday, December 25, 2010
Christmas is here!
I'm spending Christmas with my family here in North Arkansas. I made the trip from my home in North Texas with my two furry "children" which are Siberian Huskies, Kimi and Lobo. They love road trips and were so excited to come with me to my parents' home. They are wonderful companions and take their job of protecting me very seriously. They are pretty good travelers and love being able to check out what's going on in the area whenever we need to make pit stops.
Technology is helping to keep me in touch with my kids and their families. We are planning to "Skype" later on so we all have an opportunity to share Christmas while not being able to be physically together. I hope to be able to see my Son and my Daughter, Granddaughter and Grandson before the day is finished.
I was able to finish making all the gifts I had set up to make for family and friends and now have started a crochet project for myself. I need to make a weekend trip to visit my Daughter-in-Law soon after I return home. Now it's time for me to get really serious about the diet menu plan which I will be publishing and following very shortly.
Merry Christmas, Happy New Year and Happy Holidays!
Technology is helping to keep me in touch with my kids and their families. We are planning to "Skype" later on so we all have an opportunity to share Christmas while not being able to be physically together. I hope to be able to see my Son and my Daughter, Granddaughter and Grandson before the day is finished.
I was able to finish making all the gifts I had set up to make for family and friends and now have started a crochet project for myself. I need to make a weekend trip to visit my Daughter-in-Law soon after I return home. Now it's time for me to get really serious about the diet menu plan which I will be publishing and following very shortly.
Merry Christmas, Happy New Year and Happy Holidays!
Wednesday, December 15, 2010
Christmas Elf - Hanging in there
Hey y'all! I'll bet you thought I'd fallen off the planet or something. I haven't. Been pretty busy though. Since I was laid off, I've been trying to simplify my life a little, find new employment and get ready for Christmas. Oh, and Thanksgiving with my Daughter and her extended family. Those grandkids are sure growing by leaps and bounds - busy becoming little people with distinct personalities.
My Granddaugher Nati is something else! She's got SO much energy - I wish there was some way to capture it and bottle it. I'd make millions! Last time I was over, she showed me something and said "Grams, don't you love it?" Priceless! Rafi is a little man of few words but he's got "Da-da" down and "Mama" when he's hungry. Then he has a repetoire of various sound effects. My Daughter-in-Law published some 3D ultrasound pictures and it is amazing the strides that technology has made. It looks like my Grandson to be has his Dad's nose!
I began the menu planning and have it somewhat worked up but will be more serious once the holidays are over. I've been crocheting like crazy! I've been working on "shopping" from the pantry and freezer and clearing some things out.
Found some oriental somen noodles in the pantry I had forgotten I had and made some nice noodles for lunch that were actually supposed to be noodle soup but the noodles really sucked up the liquid! I can't remember what the name of the soup is but I was trying to duplicate a Thai noodle soup with coconut milk using this dried coconut powder I got in a shopping trip when I went to see my baby Sister Angel in North Little Rock. She and Dani took me to this oriental market where they have all kinds of cool culinary treats! I met this nice Japanese lady there trying to find out about the black glutinous rice they had in the store as I was looking for the white version. All the store had was black glutinous rice and I asked her if she'd ever cooked with it. She had not and asked me to send her an email once I tried it. Going to have to do that soon. The rice was good but tasted different from the kind I was used to.
Since I've been home and being more domestic, my husband says we must be saving some money not going out to eat as we had been doing when I was working. I've also been scrounging from my garden - still have parsley, fennel and some mustard growning. I also found either a carrot or parsnip in there. That will be going into some soup.
Well, enough of a break, I need to get back to my crocheting. Have a VERY MERRY CHRISTMAS!
My Granddaugher Nati is something else! She's got SO much energy - I wish there was some way to capture it and bottle it. I'd make millions! Last time I was over, she showed me something and said "Grams, don't you love it?" Priceless! Rafi is a little man of few words but he's got "Da-da" down and "Mama" when he's hungry. Then he has a repetoire of various sound effects. My Daughter-in-Law published some 3D ultrasound pictures and it is amazing the strides that technology has made. It looks like my Grandson to be has his Dad's nose!
I began the menu planning and have it somewhat worked up but will be more serious once the holidays are over. I've been crocheting like crazy! I've been working on "shopping" from the pantry and freezer and clearing some things out.
Found some oriental somen noodles in the pantry I had forgotten I had and made some nice noodles for lunch that were actually supposed to be noodle soup but the noodles really sucked up the liquid! I can't remember what the name of the soup is but I was trying to duplicate a Thai noodle soup with coconut milk using this dried coconut powder I got in a shopping trip when I went to see my baby Sister Angel in North Little Rock. She and Dani took me to this oriental market where they have all kinds of cool culinary treats! I met this nice Japanese lady there trying to find out about the black glutinous rice they had in the store as I was looking for the white version. All the store had was black glutinous rice and I asked her if she'd ever cooked with it. She had not and asked me to send her an email once I tried it. Going to have to do that soon. The rice was good but tasted different from the kind I was used to.
Since I've been home and being more domestic, my husband says we must be saving some money not going out to eat as we had been doing when I was working. I've also been scrounging from my garden - still have parsley, fennel and some mustard growning. I also found either a carrot or parsnip in there. That will be going into some soup.
Well, enough of a break, I need to get back to my crocheting. Have a VERY MERRY CHRISTMAS!
Thursday, November 4, 2010
Basics
Ok. So you are probably wondering what is in my pantry that I consider “basics”. And when I say “pantry” that not only means literally my pantry, but my spice cabinet, refrigerator and freezer as well. I would venture to say that generally we really don’t think too much about the staple ingredients that we always try to keep on hand. They are just what we’ve been taught and/or like to have on hand.
Also, being a regular “Jane”, I don’t have a huge kitchen and therefore, a humongous pantry like celebrities have (although I wouldn’t mind having a separate room for a pantry!). Let’s look at the collective pantry.
Pantry (literally)
Dry ingredients:
Pasta/noodles:
For me, pasta and noodles are always in my pantry. When I was a working stiff I just didn’t have time to play with making my own. Now that I have some time to myself, I will try some homemade pasta.
Nowadays there are plenty of whole grain and vegetable options out there. I would suggest you try several brands until you find one you like. Just be sure to strictly follow the cooking instructions as some of the non-wheat pastas are not very forgiving at being overcooked. However, generic brands are tasty, too and as long as you don’t weigh them down with fat-laden cream sauces and tons of butter, they are not the most horrible ingredient to keep around. I like bucatini (thick hollow spaghetti), capellini (aka angel hair), cavatappi (hollow corkscrew), conchiglie (shell), couscous, fettucine, farfalle (bowtie), fregula (similar to Israeli couscous), fusilli, gemelli (spiral), gnocchi, gomito macaroni (elbow), lasagna, mezzelune (cheese filled), orzo (looks like melon seed), penne, tortellini (cheese filled dried tiny ravioli), radiatori, rotini (twists), spaghetti….it’s so much fun pronouncing all the types! Basically, the idea is the finer the pasta, the lighter the sauce or the heavier or chunkier the pasta, the heavier the sauce, but more on that later.
I also like to experiment with pasta or noodles from various cultures. Don’t rule out oriental “pasta” like the cellophane noodles which are made with mung bean starch, Japanese buckwheat noodles, rice noodles, udon and Mexican fideos (noodles). There are so many possibilities for nutritious meals that taste great and are easy on the budget.
Rice:
Have you really looked at how many kinds of rice there are? It’s amazing when you start looking at all the different varieties available now. Think past the generic white rice. Please make an effort to visit your local whole foods market. You can save money while broadening your culinary horizons by visiting the bulk section. You can buy as little or as much as you like. Brown rice comes in short and long grain varieties – that’s where the white versions come from but you get the valuable bran coating. I’m not saying you cannot eat white rice, but I would suggest mixing it up so that you don’t use white rice all the time. Give the other varieties a try such as forbidden black rice, wild rice (not really a rice but SO delicious! You could say I’m wild about wild rice!) to name a couple. Granted whole grain rice does take a little longer to cook, but it’s worth it.
Keep an eye out for sales that come along at the whole foods market and buy several varieties to keep on hand when you can. Many whole/health foods markets and chain stores are technology savvy, so Google your local health food store as well as your favorite chain store so you can keep track of when stuff goes on sale. You can get Jasmine and Basmati brown rice instead of the old white standby and many times the prices at the bulk section of the organic whole foods market is a better buy than the generic grocer which seem to charge more for the same or similar product because it is lumped with the “health” foods.
Whole Grains:
Amaranth, flaxseed (whole and ground) grits (yellow or white), Oatmeal (quick cooking, rolled and steel cut), pearl barley, quinoa (red and original), wheat (whole and cracked) and 9 grains hot cereal to name a few.
Legumes:
Adzuki beans, Anasazi beans, cannellini beans, garbanzo (chickpeas) beans, kidney beans (pink and red), lentils (green, yellow, red), mung beans, navy beans, pinto beans, turtle (black) beans, split peas, etc. There are many more, so I suggest you keep those that you like on hand.
Flours:
Arrowroot, barley, brown rice, cornmeal (coarse and/or fine), cornstarch, graham, oat, potato starch, rye, soy, spelt, tapioca, teff and whole wheat (whole grain and unbleached).
Fruits:
Dried apricots, blueberries, cherries, cranberries, dates, figs, prunes.
Other:
Carob powder, carob chips, crystallized ginger, dark chocolate (99% bar, chips and powder) peanut butter, peanut butter chips,
Canned ingredients:
Beans (garbanzos, cannellini, kidney beans (pink and red)), black turtle beans), coconut milk (light), corn, hominy (white and yellow), tomatoes (whole, chopped, crushed), tomato sauce. If you don’t have reflux issues you might also stock tomato paste, but I don’t use paste as it tends to be too concentrated and aggravates reflux and ulcers.
Oils/Vinegars:
Apple cider vinegar, balsamic vinegar (10-year), red wine vinegar, avocado oil, canola oil, hazelnut oil (toasted), olive oil (extra virgin – green color), sesame oil (toasted), truffle oil (white and black) and walnut oil.
Condiments/Sauces:
Soy sauce (low sodium) and worcestershire sauce.
Spice Cabinet (and more)
Sweeteners and Baking essentials:
Almond extract, baking soda, baking powder, cream of tartar, confectioner’s sugar, dehydrated buttermilk, dehydrated eggs or egg substitute, dehydrated egg whites, dry skim milk, honey, Splenda, Splenda brand brown sugar substitute, sugar, sweet dairy whey, vanilla extract and xylitol.
Spices/Herbs:
Allspice, annatto, anise, asafetida, basil[1], bay leaves, celery seed (whole), cloves (whole and ground[2]), cumin (whole and ground), dulse[3], fennel (seed), fenugreek, garlic (fresh either in cloves or minced in oil and dehydrated granulated powder), ginger (ground), juniper berries, lemon grass (dried), mint (chocolate, peppermint, pineapple, spearmint), mustard (ground and seed), nutmeg (whole[4]), onion powder[5], oregano, parsley (dried), peppers (dried ancho, chile de arbol, chipotle, Japanese chili, red peppers), peppercorns (white, red/pink, green and black), rosemary, sea salt (generic or kosher and finishing such as grey, red, jade, black), sesame seeds (white and black), thyme and turmeric.
Refrigerator
Dairy/Eggs:
Cream (heavy whipping), eggs (free range natural), half & half (nonfat and full fat).
Fruit:
Apples, bananas, grapes, strawberries.
Vegetables:
Avocados, carrots, celery, fennel, parsnips, peppers (green and colored), plantains (green and ripe) and yucca.
Countertop
Bananas, heirloom tomatoes, lemons, limes, onions, peppers (hot), potatoes, shallots, sweet potatoes.
Freezer
Butter, chicken stock (homemade), chopped green onions, chopped leeks, cilantro, corn, peas, parsley, peppers and vegetable stock (homemade) and a bag for holding bones and vegetable pieces for making stocks.
I'm working on my meal plan for week after next. See you soon.
[1] If you have space in your garden or have room for a few pots, please make room to grow herbs like basil, parsley, oregano, sage, thyme to dry. Dry them hanging upside down for a couple of weeks (one of those collapsable clothes dryers are great) and them store them as whole leaf in glass jars until right before you use them and then crush them to release the oils. You can successfully store quite a few culinary herbs and spices this way and save a lot of money.
[2] If you have a coffee/spice grinder, you can grind your own fresh right before you need them to have the best flavor.
[3] If you want to limit salt, you can use dulse as a substitute. It is a dried seaweed product and is salty but with an added benefit of protein.
[4] I keep whole nutmeg and use my microplane to shave off just what I want when I want it. Otherwise, you risk the spice losing flavor with long storage.
[5] Buy small amounts since it has a tendency to solidify into an almost indestructible block.
Wednesday, November 3, 2010
Next Chaper...
I am and have been many things - a woman, daughter, sister, wife, mother, aunt, entrepreneur, divorcee, single mother, great-aunt, grandmother and now unemployed. I've gone by several names - Deb, Mom and now Grams. With a lot of people unemployed these days, I know I am not unique in that respect. And, now being unemployed means that things will be tight. Having now worked in some manner for approximately 40 years, I'm going to take a few weeks to re-examine what is most important to me and how to improve the quality of my life while simplifying same.
Having just been laid off, my husband and I looked at our expenses and what he brings home. We should be able to manage on his salary, but barely. I know there are a lot of people out there that are not able to say that and are in worse shape than I am. I had been planning to work at least another year voluntarily so that I could pay off all my debts. Once the debts were paid I would be able to quit and we would have been better off than currently. The rest of the plan was that we will build an earthship on our property in Colorado over the next few years and then sell our current home, bank the proceeds and try to partially retire without a mortgage and utility bills hanging over our heads while being in tune with our environment. Ambitious, I know, but feasible. It will just take a little longer to pay off the debts and achieve our long-term goals.
However, that decision has been taken out of my hands. But all is not lost. I REFUSE to succumb to depression and feelings of inadequacy. Having successfully been an entrepreneur, I am planning to reopen my business and garner clients through contacts I've made over the last 12 years. My home office is ready to go and be productive. Alternatively and possibly additionally, I plan to try to market some of my crafts via the Etsy website. Hopefully, I can make my hobbies pay for themselves and more.
My goal here is to have a sounding board and to share with others in similar circumstances what I am able to accomplish in working toward my goal of simplifying and improving the quality of my life as well as my health.
It's been a few years since I've had to pinch, no, strangle pennies to make it. I've had to rob Peter to pay Paul and then rob Paul to pay Peter. That only works for so long and can actually make things worse. Back in college I had a budget of $50.00 a month for groceries and was able to do it, but that was 30 years ago!
Having grown up on a farm and raised on organically grown produce and meat before it was considered cool and by parents who were both born around the end of the Great Depression and raised on farms themselves, I've been blessed with having been taught how to do many things for myself. Even while working full-time, I would try to make "from scratch" meals with fresh ingredients. Of course, I would fudge a little by buying mass-produced pasta, bread and some canned or frozen foods. Also, I always cook more than is needed for that meal in order to have leftovers for lunch the following day and which can usually be transformed into something different or integrated into another recipe.
I eat to enjoy as well as to nourish. Having diabetes and heart disease in my family and being overweight, I also have to watch my sugar, salt and calorie intake. So on days that I would come home from work exhausted from dealing with difficult public and/or co-workers, I would have a couple of "emergency" fixes that lent themselves toward a quick-fix dinner. Or, my husband would feel guilty at making me work more to prepare a meal and so would take me out. It is SO easy to succumb to packaged dinners or cook carbohydrate-rich foods that are easy and quick to prepare. Combine that with working for 20+ years while seated in front of a computer, being middle-aged, not seriously working out and you wind up with a sluggish metabolism that makes it hard to lose weight and stay healthy.
Enjoying food as I do, I tend to get bored with the same old classic dinners. Maybe that comes from having been raised in a military family. I always had to try a bite of the food that was on the table. If I didn't like it, I didn't have to eat it. However, there is very little I didn't like. I guess you could say my tastes are very well-rounded, but then, so am I! So, over the years I have developed recipes that let me satisfy my craving for certain tastes such as oriental, southwestern, Italian, Mexican, Tex-Mex, Indian, etc. You get the idea. I'm also one of those moms who who tried to limit their kids' sugar and refined wheat intake. Refined product foods are tasty but I have developed a preference for whole grain foods. Plus, I feel somewhat better knowing whole grains are better for me. Being a foodie as I am, it's also hard to stick to smaller portions.
Also, since my Mom is such a great cook (in my opinion she has no equal) and because I'm an advernturous diner, I have learned how to taste things and "deconstruct" the recipe, most times. If it is something I've tasted in a restaurant or someone else's home, I can usually figure out the recipe.
So, obviously, I need to work on my health and start seriously working out. That means DISCIPLINE. I CAN do it. That means working out and controlling my portions and the nutrition content of my foods. I can do that too. That means increasing my water intake. I can do that as well. I am going to make a work-out plan, meal plan and work plan to include all facets of my day.
I will share my accomplishments and meal plans. At some point I may even write a cookbook!
Having just been laid off, my husband and I looked at our expenses and what he brings home. We should be able to manage on his salary, but barely. I know there are a lot of people out there that are not able to say that and are in worse shape than I am. I had been planning to work at least another year voluntarily so that I could pay off all my debts. Once the debts were paid I would be able to quit and we would have been better off than currently. The rest of the plan was that we will build an earthship on our property in Colorado over the next few years and then sell our current home, bank the proceeds and try to partially retire without a mortgage and utility bills hanging over our heads while being in tune with our environment. Ambitious, I know, but feasible. It will just take a little longer to pay off the debts and achieve our long-term goals.
However, that decision has been taken out of my hands. But all is not lost. I REFUSE to succumb to depression and feelings of inadequacy. Having successfully been an entrepreneur, I am planning to reopen my business and garner clients through contacts I've made over the last 12 years. My home office is ready to go and be productive. Alternatively and possibly additionally, I plan to try to market some of my crafts via the Etsy website. Hopefully, I can make my hobbies pay for themselves and more.
My goal here is to have a sounding board and to share with others in similar circumstances what I am able to accomplish in working toward my goal of simplifying and improving the quality of my life as well as my health.
It's been a few years since I've had to pinch, no, strangle pennies to make it. I've had to rob Peter to pay Paul and then rob Paul to pay Peter. That only works for so long and can actually make things worse. Back in college I had a budget of $50.00 a month for groceries and was able to do it, but that was 30 years ago!
Having grown up on a farm and raised on organically grown produce and meat before it was considered cool and by parents who were both born around the end of the Great Depression and raised on farms themselves, I've been blessed with having been taught how to do many things for myself. Even while working full-time, I would try to make "from scratch" meals with fresh ingredients. Of course, I would fudge a little by buying mass-produced pasta, bread and some canned or frozen foods. Also, I always cook more than is needed for that meal in order to have leftovers for lunch the following day and which can usually be transformed into something different or integrated into another recipe.
I eat to enjoy as well as to nourish. Having diabetes and heart disease in my family and being overweight, I also have to watch my sugar, salt and calorie intake. So on days that I would come home from work exhausted from dealing with difficult public and/or co-workers, I would have a couple of "emergency" fixes that lent themselves toward a quick-fix dinner. Or, my husband would feel guilty at making me work more to prepare a meal and so would take me out. It is SO easy to succumb to packaged dinners or cook carbohydrate-rich foods that are easy and quick to prepare. Combine that with working for 20+ years while seated in front of a computer, being middle-aged, not seriously working out and you wind up with a sluggish metabolism that makes it hard to lose weight and stay healthy.
Enjoying food as I do, I tend to get bored with the same old classic dinners. Maybe that comes from having been raised in a military family. I always had to try a bite of the food that was on the table. If I didn't like it, I didn't have to eat it. However, there is very little I didn't like. I guess you could say my tastes are very well-rounded, but then, so am I! So, over the years I have developed recipes that let me satisfy my craving for certain tastes such as oriental, southwestern, Italian, Mexican, Tex-Mex, Indian, etc. You get the idea. I'm also one of those moms who who tried to limit their kids' sugar and refined wheat intake. Refined product foods are tasty but I have developed a preference for whole grain foods. Plus, I feel somewhat better knowing whole grains are better for me. Being a foodie as I am, it's also hard to stick to smaller portions.
Also, since my Mom is such a great cook (in my opinion she has no equal) and because I'm an advernturous diner, I have learned how to taste things and "deconstruct" the recipe, most times. If it is something I've tasted in a restaurant or someone else's home, I can usually figure out the recipe.
So, obviously, I need to work on my health and start seriously working out. That means DISCIPLINE. I CAN do it. That means working out and controlling my portions and the nutrition content of my foods. I can do that too. That means increasing my water intake. I can do that as well. I am going to make a work-out plan, meal plan and work plan to include all facets of my day.
I will share my accomplishments and meal plans. At some point I may even write a cookbook!
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