Archive for the ‘recipe’ Category

This is my new favorite way to cook cauliflower: a bit of olive oil, salt and pepper, 400 degrees, yum!  I would love to play around with this one in some post-processing, but honestly do not have time…some day. 

Long day out of town and I will be out of town three more days this week.  Not good for the diet/exercise routine, not good for the house (laundry piles up amongst other things), and I get tired.  However, I weighed in today and another pound+ is gone.  Even better than that, though, today I was able to run past a full mile without stopping to walk.  That is a goal I have been working on for 9 months now and it feels good!!!


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We stuffed these for supper tonight.  The recipe was wonderful, but we only used half the stuffing for our 6 medium-sized portabellas.  We will definitely be making them again. 

Took the girls out to my grandma and grandpa’s house tonight to sled some.  I was able to help her with some curtains (kind of) in the bedroom she is re-doing.  It feels like so much work to go do something like that, but I am always so very glad I do it!  We had a great time and probably wore them out.

Tomorrow the older two and I are volunteering at the zoo.  Should be fun.  Low 30’s with a chance of flurries off and on will feel like spring after the last week or two we have had!  I am hoping they have us take a patch of lights down and then go inside somewhere to bundle and box them up.  Bringing extra gloves and some handwarmers just in case!

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Today’s photo is of the snow cream the girls and I made this afternoon.  Ice cream made from snow…who would have thought it could be so good.  The photo has been cropped, but no other editing.  I am finding that I am not a fan of a bunch of post-processing in my photos.  Perhaps I am just not very good at post-processing?  I do wish I had staged the spoon a bit to the left of the photo, but honestly I was trying to get a couple good shots before it melted.

This was a first for our household and it was delicious!  Our recipe was fairly basic: 2 fresh eggs beaten, 3/4 cup sweetener (maple syrup, sugar, etc.), 1 cup milk (poured without shaking so it was heavy on the cream), and 2 tsp vanilla blended together and then stir in the fresh snow.  It took about 10 cups of snow for this to get the right consistency for us, but I imagine that is different every time.  The delicate dish was from my great-granny’s house after she passed away.   I wanted to take a photo before  the snow cream melted to show how our farm eggs lend such a bright sunny color.  Granny’s sherbert dishes were the first thing that came to mind.

The best part was that the snow cream tasted so much like my grandparents hand-cranked ice cream, a treat we normally have in the summer.  Anytime we go to my mom’s family get-togethers we know we will have ice cream and that it will be good.  There are the times that the salt leaks into the container and the batch has a salty bite to it.  Some say that ruins it, though I enjoy it at some level.  Even in it’s imperfection, it still means family, summer time, and just goes to show that even imperfection can turn out pretty good!

Weight-loss update:  3 pounds this week.  I so badly wanted 4 pounds gone, but am pleased with 3.  That puts me at a grand total of 11 pounds gone in 5 weeks.  The clencher is, my birthday is 21 days away and I really want to be under 200 pounds by then.  7 pounds in 21 days is not easy, but I am up for the challenge.  I am going to up my non-starchy veggies, decrease my carbs (not elliminate, doing too much exercise to even think of doing that) and do circuit training as well as extra cardio to help burn off some pounds.  Cross your fingers and say a prayer for me, it will be a tough goal to reach but I am still very determined to get there.

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Were I to be keeping score, currently it would be: computer/valentines:2  Deanne:0   Hopefully two new ink cartridges and daylight will help put that all into perspective.  Meanwhile, bacon bread.  Warm from the oven, full of italian seasonings and all kinds of stuff that is just plain awful for you.  Bacon just makes life better some days.

Two days of being snowed in is getting to me.  A trip to the store and farm to get milk will help I am sure. Let’s just hope that I am watching calories close enough that the lack of visiting the Y doesn’t show on next week’s weigh-in.  I really am wanting a 4lb week!!!

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It got very cold here again.  Oatmeal and tea in the morning are almost necessary to get you warm and ready to start the day.  Today, I got to doing something and my kettle really boiled.  The steam was very visible with the morning light streaming in.  Thankfully we have the sun back, I miss the sun when it hides for a couple days.  I am not sure  how people in the Pacific Northwest or Alaska do it…I need sun!

Our new favorite oatmeal is Apricot Oats.  Once I get the oats cooking, I chop up a handful of dried apricots and toss in.  The apricots plump up so lovely in the remaining cook time.  With a drizzle of honey and splash of milk, they taste wonderful.  It might be the breakfast that gets me through winter!

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For supper tonight we had leftovers.  Well, except for the greens.  I had leftover sausage gravy, mashed poatoes, and some ham in the fridge as well as a pineapple that needed cut-up and eaten.  I was trying to find something green to go with it since our diet today has not been the best. Starting tomorrow we are back to our nourishing ways full force.  I had a big bunch of kale in the fridge and found this recipe.  The Kale Chips went over fairly well, the kids were mixed on it (1 loved it, 2 liked it, and the other choked it down,) us grown ups love it.  I think next time I will make sure they are a bit more evenly coated with the oil and use seasoned salt instead of plain like I did tonight.  Tasty, easy, fairly healthy….I probably could even make them in my dehydrator.  Watch the oven, though, we had a couple that were too done and they seemed to crumble to dust when you touched them.

I tried taking a photo of the Kale Chips, but was having issues.  Turns out, at the Christmas party yesterday, my uncle had been playing around with my camera and I didn’t think to check out what settings he had it on.  I was having such a hard time getting it to focus on the kale.  I finally gave up and figured I would post a photo that I just wasn’t liking today.  However, when I got them onto my computer I was surprised.  The sausage gravy is pretty focused, but I almost get the feeling it was trying to focus on the steam.  I realize that overall this is not a great photo.  I had a better one than this, of the steam, that is until I accidentally deleted it.  Live and learn, but really it wasn’t that great of a photo either except the steam was more defined.  I am betting in food photography they pipe that curly thick steam through the food….or behind it.  I also bet they side or backlight it as well…in a studio, with real lights.   They probably use a professional photographer, too, with a really nice camera.  Regardless, I think it is cool!

So have you ever ate Kale Chips?  Give them a try, it’s a pretty good recipe!

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We had collard greens with supper tonight.  They were comforting for such a cold, snowy day.  I know I pushed the limits on the photo.  No flash and 7PM means a not so crisp photo (but leaps and bounds over what my old one would do!)   Lots of playing around and learning, it’s the only way I am going to learn.

Collard Greens

  • 2 TBS butter
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 1 pound of collard greens
  • leftover ham, diced (2 cups +/-,  sometimes I use turkey)
  • 2 cups broth
  • 2 cups water
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • a splash of apple cider vinegar
  • 1 heaping TBSP rapadura, maple syrup, brown sugar
  • Hot sauce to taste

Melt butter in pot and stir in onions.  Cook until soft, not browned.  Add garlic and stir for a minute. 

Put collard greens into pot and stir into onions and garlic until they begin to wilt.  

Add ham, broth, water, salt, pepper, vinegar, rapadura, and hot sauce.  Simmer on low, covered for 45 minutes.

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