There is an old Chinese Proverb that says "It is better to take many small steps in the right direction than to make a great leap forward only to stumble backward." If someone had told me this 5 1/2 months ago, I wouldn't have given it much credence but looking back at my accomplishments, I would believe this proverb to be true. For me, seeing progress has been all about getting my head in the game. When I manage my thoughts, swapping positive for negative, I get on track to success.
So first, I looked back at my accomplishments over the past year; the amount or percentage of weight I have lost, of course, but other victories too. I have definitely swapped fruit for other snacks in a lot of cases. That is something I wouldn't have done before. I am still learning to gently but firmly say "no" to a food-pusher but I am better than I was at it. I jotted down my three accomplishments in Gina's Weighty Matters over the last 5 and a half months.
1. I went down 2 sizes
2. I walked 30 blocks one day in New York and started Gyrotonics to boost my exercise program
3. I bought red high-heel winter boots that are so comfortable but I could never wear them before.
Then, thinking about what I want for my next weight-loss goal doesn't seem to be so far away. I look better now than I did at this time last year. Since I started losing weight, I haven't always eaten right but I stuck to it in the long run. I messed up at bit but I never gave up. "Storyboarding" or "blogging" has helped me greatly.
Tonight we will be celebrating New Year's Eve. So about that glass of bubbly... yes, it is going to happen and probably more than one. I could alternate water with the champagne but that is such a waste of a good buzz! It will more than likely affect my good food decisions and I am very aware of that. But tonight is special. My party begins at 11 p.m. I don't know how late we will go but in normal circumstances eating late is a no-no but I also believe that you shouldn't drink on an empty stomach so there will be some worthy nibbles like Parmigiana-Regiano Crisps with Avocado-Tomato Salsa and Crispy Shallots, Vegetarian Spring Rolls, Seared Ahi Tuna with Pineapple Mint Salsa on Taro Root, and Tarragon-butter Poached Lobster Grilled cheese. I will serve some of my favourite desserts like Zabiglione, S'mores baby Tartlets, Crispy Banana Fritters and Chocolate Covered Strawberries. Of course, I am going to take part in this party and enjoy every little delicacy. But that is tonight and I am planning for it. Tomorrow is a new day when I will be back on track.
As we head into the New Year, I am committed, charged up, and on track! I have looked at how far I have come and now I am already on my way to a great 2012. I think about the non-scale-related goals I hope to accomplish in 2012. These goals can be anything that helps me increase or maintain my well being, physical and mental. So these are my top three non-scale goals:
1. to wear a Jay Godfrey dress
2. to be able to shop in any store
3. to lower my cholesterol
Cheers to me! I took stock of my victories and am using them to plan for 2012.
Happy New Year to all and to all a good year.
Saturday 31 December 2011
Friday 30 December 2011
CHEESECAKE FACTORY
Sometimes it is best to just go to a steakhouse and order a steak but ask if there is any butter on it.
Sometimes that is the sabotage to any diet. Pasta is another thing that can be low-fat and good if you know how it is made. I remember the Pasta Diet. A few friends and I went on this Pasta Diet and all gained weight. We couldn't figure what we did wrong. Of course, we were all in New York at the time and were eating 3 meals a day at restaurants. You can portion control all you want but if you don't know how it is made you could be done in.
I was just reading something from Prevention Magazine that said curiously enough seafood-based pasta is usually the worst type of pasta on the menu. Who would have known that? You think that shrimp or mussels are really low in fat and calories so how could that be. Well, look no further than Cheesecake Factory's 2,819-calorie Bistro Shrimp Pasta for proof. Restaurants feel the use of a lean protein like shrimp entitles them to the use of huge quantities of butter, cream, and cheese, all but drowning out any actual chance of eating lean.
So here is something I am going to try tonight. It is a little Italian favourite called Spicy Shrimp Fra Diavolo made with a little more than crushed tomatoes, white wine, and a pinch of red pepper flakes
Here is the recipe I am going to use.
SHRIMP FRA DIAVOLO II
Serves 4
3/4 lb. shrimp peeled and deveined
salt and pepper to taste
1/2 tbsp. olive oil
2 tsp. red pepper flakes
1 small onion, chopped
2 cloves of garlic, minced
1/4 tsp dried oregano or thyme
1 can crushed tomatoes
1 cup dry white wine
8 oz. spaghetti
2 tbsp. chopped flat leaf parsley.
Just cook shrimps first for a couple of minutes, until just firm.
Remove them and put in pepper flakes, onion and spices and cook until soft then add tomatoes and wine and simmer for 15 minutes.
Cook spaghetti according to the package instructions. Drain and put back in the pot.
Season the sauce with salt and pepper. Fold the cooked shrimp in the sauce. Pour over pasta and toss.
I will let you know how tasty it is.
I guess I am not ever eating pasta at The Cheesecake Factory.
Sometimes that is the sabotage to any diet. Pasta is another thing that can be low-fat and good if you know how it is made. I remember the Pasta Diet. A few friends and I went on this Pasta Diet and all gained weight. We couldn't figure what we did wrong. Of course, we were all in New York at the time and were eating 3 meals a day at restaurants. You can portion control all you want but if you don't know how it is made you could be done in.
I was just reading something from Prevention Magazine that said curiously enough seafood-based pasta is usually the worst type of pasta on the menu. Who would have known that? You think that shrimp or mussels are really low in fat and calories so how could that be. Well, look no further than Cheesecake Factory's 2,819-calorie Bistro Shrimp Pasta for proof. Restaurants feel the use of a lean protein like shrimp entitles them to the use of huge quantities of butter, cream, and cheese, all but drowning out any actual chance of eating lean.
So here is something I am going to try tonight. It is a little Italian favourite called Spicy Shrimp Fra Diavolo made with a little more than crushed tomatoes, white wine, and a pinch of red pepper flakes
Here is the recipe I am going to use.
SHRIMP FRA DIAVOLO II
Serves 4
3/4 lb. shrimp peeled and deveined
salt and pepper to taste
1/2 tbsp. olive oil
2 tsp. red pepper flakes
1 small onion, chopped
2 cloves of garlic, minced
1/4 tsp dried oregano or thyme
1 can crushed tomatoes
1 cup dry white wine
8 oz. spaghetti
2 tbsp. chopped flat leaf parsley.
Just cook shrimps first for a couple of minutes, until just firm.
Remove them and put in pepper flakes, onion and spices and cook until soft then add tomatoes and wine and simmer for 15 minutes.
Cook spaghetti according to the package instructions. Drain and put back in the pot.
Season the sauce with salt and pepper. Fold the cooked shrimp in the sauce. Pour over pasta and toss.
I will let you know how tasty it is.
I guess I am not ever eating pasta at The Cheesecake Factory.
Wednesday 28 December 2011
NO POST-HOLIDAY ABYSS
My housekeeper asked me why I was cooking a special meal today. I explained it isn't for anyone except me and my husband. I said you have to work a little harder to make healthier meals interesting. I think it is easy to have too much protein. Gone were the years when we used designer's whey with 28 grams of protein and reading the labels to see which one had more. It didn't matter if I worked out four times a week, every gym rat was doing it.
Now we have tipped the scales upside down. The base of the pyramid are things like fruit, veggies and whole grains. I don't think an adult needs more than 7 oz. of protein a day and that is really easy to get, so why were we so hell bent on getting more protein? I think it is tough to cut back on protein. Go to restaurant where the smallest steak is 10 oz. and a hamburger is 8 oz. One meal and you have blown the bundle on a burger or steak. It is okay once in a while but what have we been eating the rest of the day? Didn't we have protein at lunch and maybe breakfast too? Aren't we supposed to balance each meal by adding a little protein?
Anyway, I am pleased as punch with myself for tonight's menu. I took the turkey carcass which still had a lot of meat on it and put it in a stock pot, covering it with water and adding similar ingredients as when I make chicken soup such as carrots, celery, onion, parsley, garlic and black peppercorns and kosher salt. I added a couple of bay leaves but left out the parsnip and leek I generally put in chicken soup. And.... believe it or not, it tastes very similar to chicken broth. It was strained of course and I am gratified to say I separated 5 cups of it for our dinner and had enough to put in 5 containers in the freezer for future use. I think I can use it in the same way as chicken broth. Tonight I will saute some leeks, put in some frozen green peas and some spinach and cheese ravioli for a great, heartwarming and substantial soup.
I am kicking up salad tonight as well by going a little bit away from the usual. Arugula and mixed greens are the base but I am putting in half a fennel bulb thinly sliced, some toasted pine nuts and feta cheese and mandarin orange segments. The dressing will be a honey mustard.
I still have the berry salad I made yesterday for dessert. Other than New Years, the holidays are over.
My weight is now about the same as it was a couple of weeks ago. Many people fall into the post-holiday abyss but not me. I kept the status quo while enjoying the holidays and the great food and parties. I didn't expect to lose weight but am happy staying the same. I am ready to get on track for at least 80% of the time again. That is the balance I want to maintain.
Now we have tipped the scales upside down. The base of the pyramid are things like fruit, veggies and whole grains. I don't think an adult needs more than 7 oz. of protein a day and that is really easy to get, so why were we so hell bent on getting more protein? I think it is tough to cut back on protein. Go to restaurant where the smallest steak is 10 oz. and a hamburger is 8 oz. One meal and you have blown the bundle on a burger or steak. It is okay once in a while but what have we been eating the rest of the day? Didn't we have protein at lunch and maybe breakfast too? Aren't we supposed to balance each meal by adding a little protein?
Anyway, I am pleased as punch with myself for tonight's menu. I took the turkey carcass which still had a lot of meat on it and put it in a stock pot, covering it with water and adding similar ingredients as when I make chicken soup such as carrots, celery, onion, parsley, garlic and black peppercorns and kosher salt. I added a couple of bay leaves but left out the parsnip and leek I generally put in chicken soup. And.... believe it or not, it tastes very similar to chicken broth. It was strained of course and I am gratified to say I separated 5 cups of it for our dinner and had enough to put in 5 containers in the freezer for future use. I think I can use it in the same way as chicken broth. Tonight I will saute some leeks, put in some frozen green peas and some spinach and cheese ravioli for a great, heartwarming and substantial soup.
I am kicking up salad tonight as well by going a little bit away from the usual. Arugula and mixed greens are the base but I am putting in half a fennel bulb thinly sliced, some toasted pine nuts and feta cheese and mandarin orange segments. The dressing will be a honey mustard.
I still have the berry salad I made yesterday for dessert. Other than New Years, the holidays are over.
My weight is now about the same as it was a couple of weeks ago. Many people fall into the post-holiday abyss but not me. I kept the status quo while enjoying the holidays and the great food and parties. I didn't expect to lose weight but am happy staying the same. I am ready to get on track for at least 80% of the time again. That is the balance I want to maintain.
Tuesday 27 December 2011
SAVOUR THE FLAVOUR
I was listening tonight to the news and a side story was how much waste there was after the holidays especially with food. I probably am one of those people who let the food sit too long in the fridge after a big dinner or a party and end up chucking it into the garbage. So I did a little research and this is what I found that I am going to use myself:
First I am going to buy a couple of 50 cent ice cube trays. I learnt that this humble little kitchen item could save time and money and we could save the flavour for other things. We can save pesto whether it is bought or homemade or tomato sauces, chicken broth and even fresh herbs if we chop them and add a tiny bit of water. When they are frozen, we can transfer them to freezer bags for other uses like to put in soups or stews or other recipes or even make baby food if you have a baby. It is also a good way for portion control. Once we can establish whether the ice cube tray hold 2 or 3 tablespoons we can transfer the cubes to our recipes. For example, if we needed a half cup of chicken soup for a recipe we could see if we needed 3 or 4 ice cubes.
So that was my first look into not wasting food. Next I always wondered how to make Turkey Soup. It didn't really appeal to me but I went online and sourced several recipes. My favourite is Emeril Lagasse's recipe from the year 2,000 called "Turkey and Vegetable Soup". It looks pretty easy and I am going to try it tomorrow morning. I just happen to have all the fixins so to speak. I always seem to have more than enough onions, carrots, potatoes and leftover parsley because it always comes in a big bunch.
So here it is
TURKEY AND VEGETABLE SOUP
Ingredients
1 leftover whole roasted turkey carcass
2 medium onions, cored, peeled and chopped (I would probably leave them whole)
3 medium carrots, peeled and chopped (I would probably peel but not chop these)
2 bay leaves
salt
Freshly ground pepper
Water, to cover
Any leftover turkey meat, diced
all the cooked stuff below not in italics, I would add after the stock is finished.
__________________________________________________________________________________
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups of another other cooked vegetables
2 cloves garlic, chopped ... I would add whole ones to the stock above
1 cup cooked macaroni
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil
1/4 cup finely chopped parsley leaves... I would add the whole bunch to the initial stock
Loaf of crusty bread
Okay so I like the ingredients but the methods are too labour intensive. I like Ina Garten's idea of throwing it all in the pot. It works. I have done it before with chicken soup.
Gina's Directions
Place the turkey carcass in a large stockpot. Add the onions, carrots and celery. Add bay leaves, salt and pepper, garlic cloves and a bunch of parsley and cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Don't forget to skim the foam that rises to the top. Reduce heat to medium low and simmer for a couple of hours.
Remove stock from heat save the turkey meat and carrots and discard carcass and the rest of the vegetables. If you want you can add new carrots and celery after as well as the pasta, rice or potatoes at the end. The key is the stock. Once that tastes good you can freeze it or serve it adding whatever you want.
Ladle the soup into each serving bowl and serve with the crusty bread or whatever floats your boat.
First I am going to buy a couple of 50 cent ice cube trays. I learnt that this humble little kitchen item could save time and money and we could save the flavour for other things. We can save pesto whether it is bought or homemade or tomato sauces, chicken broth and even fresh herbs if we chop them and add a tiny bit of water. When they are frozen, we can transfer them to freezer bags for other uses like to put in soups or stews or other recipes or even make baby food if you have a baby. It is also a good way for portion control. Once we can establish whether the ice cube tray hold 2 or 3 tablespoons we can transfer the cubes to our recipes. For example, if we needed a half cup of chicken soup for a recipe we could see if we needed 3 or 4 ice cubes.
So that was my first look into not wasting food. Next I always wondered how to make Turkey Soup. It didn't really appeal to me but I went online and sourced several recipes. My favourite is Emeril Lagasse's recipe from the year 2,000 called "Turkey and Vegetable Soup". It looks pretty easy and I am going to try it tomorrow morning. I just happen to have all the fixins so to speak. I always seem to have more than enough onions, carrots, potatoes and leftover parsley because it always comes in a big bunch.
So here it is
TURKEY AND VEGETABLE SOUP
Ingredients
1 leftover whole roasted turkey carcass
2 medium onions, cored, peeled and chopped (I would probably leave them whole)
3 medium carrots, peeled and chopped (I would probably peel but not chop these)
2 bay leaves
salt
Freshly ground pepper
Water, to cover
Any leftover turkey meat, diced
all the cooked stuff below not in italics, I would add after the stock is finished.
__________________________________________________________________________________
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups of another other cooked vegetables
2 cloves garlic, chopped ... I would add whole ones to the stock above
1 cup cooked macaroni
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil
1/4 cup finely chopped parsley leaves... I would add the whole bunch to the initial stock
Loaf of crusty bread
Okay so I like the ingredients but the methods are too labour intensive. I like Ina Garten's idea of throwing it all in the pot. It works. I have done it before with chicken soup.
Gina's Directions
Place the turkey carcass in a large stockpot. Add the onions, carrots and celery. Add bay leaves, salt and pepper, garlic cloves and a bunch of parsley and cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Don't forget to skim the foam that rises to the top. Reduce heat to medium low and simmer for a couple of hours.
Remove stock from heat save the turkey meat and carrots and discard carcass and the rest of the vegetables. If you want you can add new carrots and celery after as well as the pasta, rice or potatoes at the end. The key is the stock. Once that tastes good you can freeze it or serve it adding whatever you want.
Ladle the soup into each serving bowl and serve with the crusty bread or whatever floats your boat.
Monday 26 December 2011
TWAS THE MONTH AFTER CHANUKAH
Well, we have practically made it through December and Chanukah and Christmas. Just 2 more parties left culminating with New Year's at my house. We have eaten, drank and partied for a month. We have eaten myriads of different sizes of latkes that couldn't be calculated in Weight Watchers or any other calorie book Then there was the falafel, baba ganoush and pretty Chanukah cookies not to mention chocolates, more chocolates and everything chocolate. Then there was Christmas that included turkey and gravy and stuffing for some. It included marshmallows on top of sweet potato pies and Yule logs and for some there were even cookie exchanges. Through it all, I tried to be nice to myself and was naughty several times and I still lost a couple of pounds this month although it was a roller coaster ride of feast and famine.
Now this is the best Chanukah poem I have ever read called "The Month After Chanukah"
'Twas the month after Chanukah, and all through the house
Nothing would fit me, not even a blouse.
The cookies I'd nibble, the latkes I'd taste
At Chanukah parties had gone to my waist.
When I got on the scale there arose such a number!
When I walked to the store (less a walk than a lumber).
I'd remember the marvellous meals I'd prepared
The gravies and sauces and beef nicely rared,
The wine or the egg creams, the bread and the cheese
And the way I'd never said, "No thank you, please."
As I dressed myself in my husband's old shirt
And prepared once again to do battle with dirt
I said to myself, as only I can
"You can't spend the winter disguised as a man!"
So--away with the last of the sour cream dip,
Get rid of all the chocolate, each cracker and chip
Every last bit of food that I like must be banished
"Till all the additional ounces have vanished.
I won't have a cookie... not even a lick,
I'll want to chew only a long celery stick.
I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.
I'm hungry, I'm lonesome, and life is a bore...
But isn't that what January is for?
Unable to giggle, no longer a riot.
Happy New Year to all and to all a good diet?
(that is, at least until next Chanukah.)'
I don't know who wrote it but there is many a true word for everyone. I can sure relate to the cookies and cheese and chocolate and wine. We may not have to live on celery sticks and carrots but if this little laugh reminds us to get rid of the chocolate, chips, and all the fattening stuff after the holidays then it is a worthwhile keeper.
January is when every magazine gives new diets, every gym is packed with people and most will include dieting as their #1 New Year's resolution.
Now this is the best Chanukah poem I have ever read called "The Month After Chanukah"
'Twas the month after Chanukah, and all through the house
Nothing would fit me, not even a blouse.
The cookies I'd nibble, the latkes I'd taste
At Chanukah parties had gone to my waist.
When I got on the scale there arose such a number!
When I walked to the store (less a walk than a lumber).
I'd remember the marvellous meals I'd prepared
The gravies and sauces and beef nicely rared,
The wine or the egg creams, the bread and the cheese
And the way I'd never said, "No thank you, please."
As I dressed myself in my husband's old shirt
And prepared once again to do battle with dirt
I said to myself, as only I can
"You can't spend the winter disguised as a man!"
So--away with the last of the sour cream dip,
Get rid of all the chocolate, each cracker and chip
Every last bit of food that I like must be banished
"Till all the additional ounces have vanished.
I won't have a cookie... not even a lick,
I'll want to chew only a long celery stick.
I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.
I'm hungry, I'm lonesome, and life is a bore...
But isn't that what January is for?
Unable to giggle, no longer a riot.
Happy New Year to all and to all a good diet?
(that is, at least until next Chanukah.)'
I don't know who wrote it but there is many a true word for everyone. I can sure relate to the cookies and cheese and chocolate and wine. We may not have to live on celery sticks and carrots but if this little laugh reminds us to get rid of the chocolate, chips, and all the fattening stuff after the holidays then it is a worthwhile keeper.
January is when every magazine gives new diets, every gym is packed with people and most will include dieting as their #1 New Year's resolution.
Saturday 24 December 2011
POINT WELL TAKEN
I really hesitated about writing this one because it isn't the usual positive blog but I just feel I have to get this off my chest before I move on. It all started a week ago when I went to Weight Watchers. I was doing just fine but we all went through an evaluation and we were all put down to 26 points instead of 29 although they will tell you differently and say that not everyone was put down to 26 points. I have trouble keeping it to the 29 so 26 was daunting. Although I recorded every day by the time I was at late afternoon or early dinner I had blown the bundle and all hell broke loose. There were 4 days of indiscretion last week alone resulting in a weight gain of over 2 pounds.
It also bothers me the way it was framed. People can tell you poop tastes good if they use a positive tone and a smile on their faces. Such was the introduction of this exciting new 26 point program. It was a new flexible one. How did they ever figure that? It is not flexible. It is more rigid for those that can't lose enough weight on 29 points. Well I didn't check in at Weight Watchers this week. I am still getting my head around the new added restrictions. They also re-evaluated the points in the books rendering the current ones obsolete. You are supposed to go through 3 weeks of post meeting instruction on how to deal with the new programme. They give you a week at a time of horrific meals especially dinners. That was not why I joined. I need something less rigid.
My husband doesn't usually comment on things unless he has something worthwhile to say. This morning he just said "Why don't you just stick with the 29 points? You were doing well on it." It seemed like such a simple solution but I think he is absolutely right and that is precisely what I am going to do. As he says, Weight Watchers has to keep reinventing themselves. That is how they stay in business.
Now I can't totally blame WW for my indiscretions. After all, it has been party week at people's homes and that is much more dangerous than gala dinners. My friends have every area of their homes decorated and present sumptuous pickable morsels on every surface that is flat. As I walk around the room chatting, I am also using my danger fingers... or my thumb and forefinger on my left hand, picking a little of this and that as I go just like little lobster claws.
The other bump in the road is the dark, short hours especially this week when we experienced the darkest day of the year. It makes you want to curl up and nap like a cat. I got into hibernation mode for short periods for the last few days. When you are tired, hungry partners with it. I have been hungry and tired.
Tomorrow I have one more Chanukah party for brunch and then I am hosting a Christmas dinner at my house complete with hot multi-grain croissants, turkey, sweet potatoes and an ice cream Christmas yule log. It has no religious meaning whatsoever, it just seems so warm and cozy on a day when everything is closed. If I can manage to keep within the 29 points, I will. I will definitely chart it all down and if I go over, I will use some of the 49 Points Plus allowed over the coming week. Regardless, I am pleased to get this all off of my chest and go forward with a new and renewed energy.
I couldn't decide on breakfast this morning. I am not much of a breakfast eater in the first place. I suddenly remembered I was out of all the banana mini-muffins I kept in the freezer and so that will be my next baking job to do. Perhaps I should also consider putting away the chocolates, shortbread cookies and creamy wafers that are sitting in plain sight. I have always said I am on the seafood diet but spell it differently... See food. I see food and eat it.
It also bothers me the way it was framed. People can tell you poop tastes good if they use a positive tone and a smile on their faces. Such was the introduction of this exciting new 26 point program. It was a new flexible one. How did they ever figure that? It is not flexible. It is more rigid for those that can't lose enough weight on 29 points. Well I didn't check in at Weight Watchers this week. I am still getting my head around the new added restrictions. They also re-evaluated the points in the books rendering the current ones obsolete. You are supposed to go through 3 weeks of post meeting instruction on how to deal with the new programme. They give you a week at a time of horrific meals especially dinners. That was not why I joined. I need something less rigid.
My husband doesn't usually comment on things unless he has something worthwhile to say. This morning he just said "Why don't you just stick with the 29 points? You were doing well on it." It seemed like such a simple solution but I think he is absolutely right and that is precisely what I am going to do. As he says, Weight Watchers has to keep reinventing themselves. That is how they stay in business.
Now I can't totally blame WW for my indiscretions. After all, it has been party week at people's homes and that is much more dangerous than gala dinners. My friends have every area of their homes decorated and present sumptuous pickable morsels on every surface that is flat. As I walk around the room chatting, I am also using my danger fingers... or my thumb and forefinger on my left hand, picking a little of this and that as I go just like little lobster claws.
The other bump in the road is the dark, short hours especially this week when we experienced the darkest day of the year. It makes you want to curl up and nap like a cat. I got into hibernation mode for short periods for the last few days. When you are tired, hungry partners with it. I have been hungry and tired.
Tomorrow I have one more Chanukah party for brunch and then I am hosting a Christmas dinner at my house complete with hot multi-grain croissants, turkey, sweet potatoes and an ice cream Christmas yule log. It has no religious meaning whatsoever, it just seems so warm and cozy on a day when everything is closed. If I can manage to keep within the 29 points, I will. I will definitely chart it all down and if I go over, I will use some of the 49 Points Plus allowed over the coming week. Regardless, I am pleased to get this all off of my chest and go forward with a new and renewed energy.
I couldn't decide on breakfast this morning. I am not much of a breakfast eater in the first place. I suddenly remembered I was out of all the banana mini-muffins I kept in the freezer and so that will be my next baking job to do. Perhaps I should also consider putting away the chocolates, shortbread cookies and creamy wafers that are sitting in plain sight. I have always said I am on the seafood diet but spell it differently... See food. I see food and eat it.
Wednesday 21 December 2011
SHED POUNDS BY SHOPPING
I am always inspired by new techniques to do old things such as working out. Granted I do work out about 3 hours a week but sometimes you have to kick it up a notch. Last night we had an incredible Chanukah party at our home. This was one of the times where caution was thrown to the wind and I enjoyed every deli meat, potato salad, latkes, Erica's 5 layered bars and of course, the wine. Where would a party at my house be without the wine? It wasn't like I didn't know what I was doing. I did and enjoyed every moment of being with family and dear friends and just plain enjoying the event.
So it was no surprise when I got on the scale this morning to find it went in the wrong direction. I have tons of leftovers too. I would rather have too much food than too little when I entertain. I brought out all the tricks in the book today like small plates, measuring everything I ate and logging it to counteract the injustice I did last night to my diet.
The one thing that wasn't on my radar screen today was exercising. Evaluating what I did thus far, I had toured Metalworks in Mississauga where Drake, Barenaked Ladies and even Celine Dion has recorded. It included several buildings for production, studio and school. So that was my minimal fitness of the day. It was the walking. However, that is not considered that much even though it was far enough for my hostess to ask if I wanted to drive from one building to another. I chose to walk it.
I suppose I could be considered a multitasker so I was gratified to hear that mall walking could be considered exercise. It is fun fitness to walk while shopping. It is drizzly, damp, rainy and foggy but inside the mall the weather doesn't matter. So instead of staying home and napping, I have decided to get into the car and visit a mall. Instead of looking at it as the sheer entertainment of shopping, I am now looking at it as worthwhile fitness for shedding the extra pounds from last night's party. Anyway, everybody knows I have my blackbelt in shopping but did they know that it is also exercise? :-)
So it was no surprise when I got on the scale this morning to find it went in the wrong direction. I have tons of leftovers too. I would rather have too much food than too little when I entertain. I brought out all the tricks in the book today like small plates, measuring everything I ate and logging it to counteract the injustice I did last night to my diet.
The one thing that wasn't on my radar screen today was exercising. Evaluating what I did thus far, I had toured Metalworks in Mississauga where Drake, Barenaked Ladies and even Celine Dion has recorded. It included several buildings for production, studio and school. So that was my minimal fitness of the day. It was the walking. However, that is not considered that much even though it was far enough for my hostess to ask if I wanted to drive from one building to another. I chose to walk it.
I suppose I could be considered a multitasker so I was gratified to hear that mall walking could be considered exercise. It is fun fitness to walk while shopping. It is drizzly, damp, rainy and foggy but inside the mall the weather doesn't matter. So instead of staying home and napping, I have decided to get into the car and visit a mall. Instead of looking at it as the sheer entertainment of shopping, I am now looking at it as worthwhile fitness for shedding the extra pounds from last night's party. Anyway, everybody knows I have my blackbelt in shopping but did they know that it is also exercise? :-)
Sunday 18 December 2011
THE MIDDLE GROUND
There are so many ways to ruin a good dish while trying to lose weight. Somewhere there is a middle ground. Take the grilled cheese sandwich. Everyone I know loves it. It is often my husband's go to when he hasn't liked what had been served at a gala event or when he hasn't had a chance to eat. The real way of doing it is slathering butter on the outside of the bread. Put cheddar cheese on the inside of the bread and broil for a couple of minutes on each side. I have heard of frying it but this is the best way I know.
So, then there are people who try and revise the tried and true to accommodate the people that want to lose weight while eating grilled cheese. One such recipe suggests spraying the outside with something like Pam and using Swiss cheese or Jarlsberg or Mozzarella on the inside and fry in the pan. I can't say I like much of any of this. I don't like frying it. I don't like spraying aerosol can sprays on my food and cheddar is the real way to go in grilled cheese although some restaurants want to get all gourmet on you and do brie with lobster and stuff like that.
I am a traditionalist. If you really want a grilled cheese sandwich, eat a quarter of it and share the rest with someone... and if they is nobody to share with take a single slice of bread, broil a half a sandwich and if you truly are good put half in the fridge to nuke in the microwave later. There are ways to switch it up that are less calories or fat. Try it with mozzarella and if you like it that is still a good start without screwing up the entire recipe. Or just make a toasted cheese sandwich without the butter and put it in the microwave to melt the cheese. I don't particularly like fake butters or watered down ones.
It is a similar idea to the S'mores that people love. My daughter-in-law, Dara, takes a graham cracker and tops it with a marshmallow and a chocolate chip and puts it in the oven. It is the middle ground.
It allows you to enjoy the traditional flavours without killing the dish.
So, then there are people who try and revise the tried and true to accommodate the people that want to lose weight while eating grilled cheese. One such recipe suggests spraying the outside with something like Pam and using Swiss cheese or Jarlsberg or Mozzarella on the inside and fry in the pan. I can't say I like much of any of this. I don't like frying it. I don't like spraying aerosol can sprays on my food and cheddar is the real way to go in grilled cheese although some restaurants want to get all gourmet on you and do brie with lobster and stuff like that.
I am a traditionalist. If you really want a grilled cheese sandwich, eat a quarter of it and share the rest with someone... and if they is nobody to share with take a single slice of bread, broil a half a sandwich and if you truly are good put half in the fridge to nuke in the microwave later. There are ways to switch it up that are less calories or fat. Try it with mozzarella and if you like it that is still a good start without screwing up the entire recipe. Or just make a toasted cheese sandwich without the butter and put it in the microwave to melt the cheese. I don't particularly like fake butters or watered down ones.
It is a similar idea to the S'mores that people love. My daughter-in-law, Dara, takes a graham cracker and tops it with a marshmallow and a chocolate chip and puts it in the oven. It is the middle ground.
It allows you to enjoy the traditional flavours without killing the dish.
Friday 16 December 2011
KIDDY-SIZED
I am sure everyone has heard of Super-Sized especially when it comes to fast-food restaurants or movie theatres. In this time of holiday celebrations it is hard not to partake in the special items that come out once a year. People cocoon and feel comfort in baking or cooking and feel insulted if you don't share their joy. That's not their problem. It is yours, so how do you deal with it.? Nobody wants to hear about your diet. So the answer to the delectable dishes confronting you is to kiddy-size.
Now there are certain things that perhaps should not be on your menu choices like anything bacon-wrapped, cheese balls and eggnog. That latter doesn't appeal to me anyway. I never liked eggnog. I don't care how much booze in it, there is something too thick and creamy about it for my taste. I am more a skim-milk, lactose-free type of girl. I guess that goes for cream-based soups as well. Also not my taste. It is probably not a good idea to have cream in anything.
Often we are confronted with nibblies at a house party and we also have to provide nibblies when people come to us. So what are the best nibblies to eat? I would say on the protein side, mini meatballs, zesty hummus, shrimp cocktail and chicken. Fruit and veggies are always good as long as they are not slathered with thick dips and sauces. Tzatziki is a good dip or home-made ones made with goat cheese or low-fat or no fat sour cream.
The other day I had bought 6 pounds of ground beef, not ever-thinking I was going to do more than a single dinner with it. You know it is a bargain when you buy in bulk but the truth about anything ground it shouldn't be frozen raw. There are too many sides on each piece to pick up bacteria. Ground anything should be used within 24 hours. As the deadline loomed, I thought what I could do with it. I ended up taking half of it and making Italian mini-meatballs in the oven. The other half I used to make sweet and sour meatballs. I must have made 200 meatballs. By the end of it, my shoulder hurt from rolling them. Each meatball was 1/2 ounce. So taken this under consideration, they are a good appetizer or even part of a main meal as long as you kiddy-size the portions.
Now there are certain things that perhaps should not be on your menu choices like anything bacon-wrapped, cheese balls and eggnog. That latter doesn't appeal to me anyway. I never liked eggnog. I don't care how much booze in it, there is something too thick and creamy about it for my taste. I am more a skim-milk, lactose-free type of girl. I guess that goes for cream-based soups as well. Also not my taste. It is probably not a good idea to have cream in anything.
Often we are confronted with nibblies at a house party and we also have to provide nibblies when people come to us. So what are the best nibblies to eat? I would say on the protein side, mini meatballs, zesty hummus, shrimp cocktail and chicken. Fruit and veggies are always good as long as they are not slathered with thick dips and sauces. Tzatziki is a good dip or home-made ones made with goat cheese or low-fat or no fat sour cream.
The other day I had bought 6 pounds of ground beef, not ever-thinking I was going to do more than a single dinner with it. You know it is a bargain when you buy in bulk but the truth about anything ground it shouldn't be frozen raw. There are too many sides on each piece to pick up bacteria. Ground anything should be used within 24 hours. As the deadline loomed, I thought what I could do with it. I ended up taking half of it and making Italian mini-meatballs in the oven. The other half I used to make sweet and sour meatballs. I must have made 200 meatballs. By the end of it, my shoulder hurt from rolling them. Each meatball was 1/2 ounce. So taken this under consideration, they are a good appetizer or even part of a main meal as long as you kiddy-size the portions.
Tuesday 29 November 2011
I'LL DRINK TO THAT!
Did you ever notice when you buy a magazine at the grocery store or drugstore that promises you on the front cover that you can lose 30 lb. by Christmas or some such similar nonsense, that it never includes anything to drink? It is the same old chicken, fish, veggies and maybe a protein shake for breakfast.
Is that really real? Doesn't anyone drink coffee, tea or wine? Firstly, it is unrealistic. Secondly, if you followed it to a "T", you would be dehydrated. Most of these diets don't even mention water.
First let's talk about wine. I love a good glass of wine with my meals but I limit myself to a couple of times a week and mostly when I go out. A glass of wine is 4 points on the Weight Watchers program or about 90 calories in other programs. There was a theory in recent times that red wine was better than white although personally, red wine sometimes give me a headache because of the tannins in it.
Well finally, there is a new study out of Loyola University that says sipping one serving of alcohol daily dials down your risk of dementia by 23%. If my Dad were alive, he could probably attest to that and he had more than one glass of scotch a day and passed away in his 95 year. Who knows, how long he would have survived if they hadn't taken him off it when he went into an old-age home a couple of years earlier. When he did die, he was still pretty alert. Alcohol may strengthen your brain cells against future stressors, making you less susceptible to cognitive decline. I think this is based on one glass a day however. Indulging more can up your risk of dementia. Maybe they are just covering themselves so you don't become an alcoholic. Anyway, let's drink to your memory.
My other favourite drink is coffee. There were all kinds of studies done on that drink. Here is the good stuff on it. Caffeine causes an increase in dopamine, which is how it boosts your confidence, focus, and mood. I will drink to that too. In addition to its stimulating properties, a cup of coffee has more antioxidants than a glass of grape juice (I didn't say wine, here) or a serving of spinach. And it contains two phytonutrients, norhaman and harman, which function like a class of antidepressants called monoamine oxidase inhibitors. People who drink a few cups of coffee daily have a decreased risk of brain disorders such as depression and dementia.
Well, now I have a lot to drink about. Happiness rules. Other foods for thought are eggs, grass-fed butter (yum), grass-fed beef, arugula, walnuts, tomatoes, Chile peppers and Garlic. I am sure there are other foods that are good for us but this is my blog so I can talk about my favourites.
Is that really real? Doesn't anyone drink coffee, tea or wine? Firstly, it is unrealistic. Secondly, if you followed it to a "T", you would be dehydrated. Most of these diets don't even mention water.
First let's talk about wine. I love a good glass of wine with my meals but I limit myself to a couple of times a week and mostly when I go out. A glass of wine is 4 points on the Weight Watchers program or about 90 calories in other programs. There was a theory in recent times that red wine was better than white although personally, red wine sometimes give me a headache because of the tannins in it.
Well finally, there is a new study out of Loyola University that says sipping one serving of alcohol daily dials down your risk of dementia by 23%. If my Dad were alive, he could probably attest to that and he had more than one glass of scotch a day and passed away in his 95 year. Who knows, how long he would have survived if they hadn't taken him off it when he went into an old-age home a couple of years earlier. When he did die, he was still pretty alert. Alcohol may strengthen your brain cells against future stressors, making you less susceptible to cognitive decline. I think this is based on one glass a day however. Indulging more can up your risk of dementia. Maybe they are just covering themselves so you don't become an alcoholic. Anyway, let's drink to your memory.
My other favourite drink is coffee. There were all kinds of studies done on that drink. Here is the good stuff on it. Caffeine causes an increase in dopamine, which is how it boosts your confidence, focus, and mood. I will drink to that too. In addition to its stimulating properties, a cup of coffee has more antioxidants than a glass of grape juice (I didn't say wine, here) or a serving of spinach. And it contains two phytonutrients, norhaman and harman, which function like a class of antidepressants called monoamine oxidase inhibitors. People who drink a few cups of coffee daily have a decreased risk of brain disorders such as depression and dementia.
Well, now I have a lot to drink about. Happiness rules. Other foods for thought are eggs, grass-fed butter (yum), grass-fed beef, arugula, walnuts, tomatoes, Chile peppers and Garlic. I am sure there are other foods that are good for us but this is my blog so I can talk about my favourites.
Sunday 27 November 2011
DID IT - AM MOVING ON
I love to have a glass of wine with dinner especially at a party, event or eating out. I know that it affects my appetite and food intake. But I still do it at least once a week and usually AFTER I weigh in, knowing full well that I have a week to take it off. Sometimes I get so caught up in chatting and laughing, I lose track of what I am eating, too! Fortunately, I have learned some good habits over the 3 and a 1/2 months I have been with Weight Watchers so I can get back on track.
Also, the results are gratifying. Day by day, as I check off my good health guidelines and track my food and activity, I can see that overall, I am living a healthier lifestyle. Other than the 20 pounds I have shed, I am now patting myself on the back for the 30 blocks I walked in New York on one day and the beautiful black lizard high heels I wore last night that I haven't been able to wear in years. A few weeks ago, I also added an hour of Gyrotonics to my 2 hours a week of Pilates. It all helps and these milestones are worthy of a little control in my diet.
Avoiding deprivation and embracing flexibility is part of the plan. I choose to enjoy a special event and usually use the biggest part of my Points Plus program on one meal. This program allows for that and the more I exercise, the more points I am allowed. So I don't get down on myself after I do it.
After all, I have the rest of the week to be more diligent.
I am ready again for entertaining at home. I plan to send guests home with doggie bags, freeze what I can and throw out anything that doesn't fit into those categories that might be driving me to indulge. I have reframed, anchored myself and am focusing on the pleasures of the season.
Also, the results are gratifying. Day by day, as I check off my good health guidelines and track my food and activity, I can see that overall, I am living a healthier lifestyle. Other than the 20 pounds I have shed, I am now patting myself on the back for the 30 blocks I walked in New York on one day and the beautiful black lizard high heels I wore last night that I haven't been able to wear in years. A few weeks ago, I also added an hour of Gyrotonics to my 2 hours a week of Pilates. It all helps and these milestones are worthy of a little control in my diet.
Avoiding deprivation and embracing flexibility is part of the plan. I choose to enjoy a special event and usually use the biggest part of my Points Plus program on one meal. This program allows for that and the more I exercise, the more points I am allowed. So I don't get down on myself after I do it.
After all, I have the rest of the week to be more diligent.
I am ready again for entertaining at home. I plan to send guests home with doggie bags, freeze what I can and throw out anything that doesn't fit into those categories that might be driving me to indulge. I have reframed, anchored myself and am focusing on the pleasures of the season.
Saturday 26 November 2011
10% CHALLENGE; 90% REACTION
I think this sums up what I learned today at Weight Watchers. Everyone has challenges especially during the holiday season. The leader this time was a fill in and a former teacher who had lost over 100 pounds. I was inspired by her. It is how you deal with the problems not the problem in itself. The proportion is 10% problem and 90% is how you deal with it. It is a good thing to remember.
The leader had everyone take a pen and write down the holiday challenges. None of mine were food but stress alone can make you overeat. It was a wonderful exercise. I was slow at getting started but once I thought it through I found it was a good exercise.
My personal challenges are:
1 People that are stupid or rude, something that is more prevalent during the holidays. Yesterday, I had someone cut me off and nearly run me off the road on the 401. Then when I reached my destination, I waited for a person in a car to leave his parking spot. As soon as the person was far enough out of the spot, another man shot ahead of me to get the parking spot.
2 Buying Chanukah gifts especially for kids. It is a challenge.
3 Listening to Debbie Downers talk about their illnesses
4 Crowded places and people pushing you around. I always hated that and was shocked at the US reports about how people used pepper spray and actually in two places took a gun and shot people to get ahead of the crowd on Black Friday.
5 Being overworked
So can I help any of the above challenges? Probably not but I can help put my reactions into perspective. I try to get enough sleep and workout. I try and plan ahead because for me being organized is being in control. Then take a big, deep breath and focus on the pleasures of the season.
Writing things down really helps me. Yesterday, I wrote a list of the hors d'ouevres that are served that are not accounted for in any Weight Watchers lists. Mostly they are mini things like mini quiches, mini egg rolls and a variety of small unusual things. Whether right or wrong I have tried to calculate points based on calorie count. Generally a lot of these hors d'oeuvres are about 100 calories.
I have in the past used my Weight Watchers calculator to convert calories into points with the exception of fruits or veggies which are free, 30 calories seemed to be about a point. So something that is 100 calories might be 3 points.
The best thing I learned when I was a Girl Guide was to "be prepared". It has served me well through life and dealing with unexpected challenges. I have a few tactics to deal with no time to cook and being hungry. I keep a few things in the freezer like soups and things I have made in the slow-cooker, pizza, pasta and lasgna, and mini muffins I make. I buy and eat more fresh vegetables and fruits than I have in the past. My go to fruits are apples and bananas but everyone is different. Sometime I buy trays of veggies that are meant for parties because there is just enough of each type to go for days.
This morning when I weighed in I brought my pretty designer coffee cup with a top and 2 of my mini-banana muffins to eat and drink during the meeting... after weigh in, of course. And, how am I doing after two weeks of eating out in New York and attending parties and the like? I am down in small increments but going in the right direction.
The leader had everyone take a pen and write down the holiday challenges. None of mine were food but stress alone can make you overeat. It was a wonderful exercise. I was slow at getting started but once I thought it through I found it was a good exercise.
My personal challenges are:
1 People that are stupid or rude, something that is more prevalent during the holidays. Yesterday, I had someone cut me off and nearly run me off the road on the 401. Then when I reached my destination, I waited for a person in a car to leave his parking spot. As soon as the person was far enough out of the spot, another man shot ahead of me to get the parking spot.
2 Buying Chanukah gifts especially for kids. It is a challenge.
3 Listening to Debbie Downers talk about their illnesses
4 Crowded places and people pushing you around. I always hated that and was shocked at the US reports about how people used pepper spray and actually in two places took a gun and shot people to get ahead of the crowd on Black Friday.
5 Being overworked
So can I help any of the above challenges? Probably not but I can help put my reactions into perspective. I try to get enough sleep and workout. I try and plan ahead because for me being organized is being in control. Then take a big, deep breath and focus on the pleasures of the season.
Writing things down really helps me. Yesterday, I wrote a list of the hors d'ouevres that are served that are not accounted for in any Weight Watchers lists. Mostly they are mini things like mini quiches, mini egg rolls and a variety of small unusual things. Whether right or wrong I have tried to calculate points based on calorie count. Generally a lot of these hors d'oeuvres are about 100 calories.
I have in the past used my Weight Watchers calculator to convert calories into points with the exception of fruits or veggies which are free, 30 calories seemed to be about a point. So something that is 100 calories might be 3 points.
The best thing I learned when I was a Girl Guide was to "be prepared". It has served me well through life and dealing with unexpected challenges. I have a few tactics to deal with no time to cook and being hungry. I keep a few things in the freezer like soups and things I have made in the slow-cooker, pizza, pasta and lasgna, and mini muffins I make. I buy and eat more fresh vegetables and fruits than I have in the past. My go to fruits are apples and bananas but everyone is different. Sometime I buy trays of veggies that are meant for parties because there is just enough of each type to go for days.
This morning when I weighed in I brought my pretty designer coffee cup with a top and 2 of my mini-banana muffins to eat and drink during the meeting... after weigh in, of course. And, how am I doing after two weeks of eating out in New York and attending parties and the like? I am down in small increments but going in the right direction.
Wednesday 23 November 2011
MORE JOY, LESS STRESS
T'is the season to be jolly, tra-la-la-la-la. It is also the season where most people get stressed including me. It is the onslaught of the holidays, gift buying and hosting parties. That doesn't bother me too much as I usually have that under control. It is the oncoming Mistletoe Ball that has been a challenge and would be to the greatest of veterans. We have just wrapped up two large booklets... or should I say I have just wrapped up two large booklets: a 48-page programme book and a 36 page auction catalogue. Everyday there were changes. Everyday there was a new problem. All this goes with leadership I suppose. The Mistletoe Ball is 10 days from now and although most of the big stuff has been done there is still table seating and dealing with the daily complaints. There is something to be said if you don't do anything there is nothing to criticize. If you give people options to participate, they will and not always favourably.
I have just come back from 4 days in New York. What a treat that was. It was just what the doctor ordered. I needed a break away. I am a great list maker whether it is menus, to-do lists, or just to focus on making the holidays more manageable. For the last two weeks I haven't weighed in because the church where Weight Watchers is held, was having their Christmas Bazaar and I was away in New York the second week. My plan was at least to keep the status quo weight-wise.
So this is how I am coping with the mad rush of parties, the chairing of a major event, and coming of Chanukah, travelling, Christmas and New Year's. First of all, don't let Santa be the only one making a list and checking it twice. Make your own list and keep very organized. As far as food is concerned, eat pizza with your friends but only 1 or 2 slices. Munch on meringues. They are lower in calories or points than other desserts. Hold the cheese please. Make mini muffins from a recipe that calls for bigger ones. Instead of leaving them in the oven for 25 minutes, leave them in for 12 minutes. You can even eat a candy cane. The smell of the menthol will pep you up.
There are other ways too that don't involve food to fill this holiday season with happiness, health, joy and inspiration. There is always the power of flowers, or pretty things with nice scents. Also, helping others increases your own level of gratefulness and positive emotions. A cheery attitude increases the chances that people around you feel warm and fuzzy too. Hold hands with your sweetie to calm and counter stress. Treat yourself to a facial. I did in New York. Hit the snooze button and bolster your immunity. I have done that too. If you are tired coping becomes more difficult. Pamper your peds. I did that this week too. Buy a new lipstick or make-up. It seems I have bought a few lipsticks lately. Then plan your next vacation.
Even if yesterday was a challenge. Today can be a fresh start. This season should be the season to be jolly with more joy and less stress.
I have just come back from 4 days in New York. What a treat that was. It was just what the doctor ordered. I needed a break away. I am a great list maker whether it is menus, to-do lists, or just to focus on making the holidays more manageable. For the last two weeks I haven't weighed in because the church where Weight Watchers is held, was having their Christmas Bazaar and I was away in New York the second week. My plan was at least to keep the status quo weight-wise.
So this is how I am coping with the mad rush of parties, the chairing of a major event, and coming of Chanukah, travelling, Christmas and New Year's. First of all, don't let Santa be the only one making a list and checking it twice. Make your own list and keep very organized. As far as food is concerned, eat pizza with your friends but only 1 or 2 slices. Munch on meringues. They are lower in calories or points than other desserts. Hold the cheese please. Make mini muffins from a recipe that calls for bigger ones. Instead of leaving them in the oven for 25 minutes, leave them in for 12 minutes. You can even eat a candy cane. The smell of the menthol will pep you up.
There are other ways too that don't involve food to fill this holiday season with happiness, health, joy and inspiration. There is always the power of flowers, or pretty things with nice scents. Also, helping others increases your own level of gratefulness and positive emotions. A cheery attitude increases the chances that people around you feel warm and fuzzy too. Hold hands with your sweetie to calm and counter stress. Treat yourself to a facial. I did in New York. Hit the snooze button and bolster your immunity. I have done that too. If you are tired coping becomes more difficult. Pamper your peds. I did that this week too. Buy a new lipstick or make-up. It seems I have bought a few lipsticks lately. Then plan your next vacation.
Even if yesterday was a challenge. Today can be a fresh start. This season should be the season to be jolly with more joy and less stress.
Sunday 13 November 2011
REGAINING MY BEARINGS
I just noticed a week has passed since I have written a blog. That is probably not a good thing for me because the blog is one of my support systems. I know I have gained a couple of pounds. It has been an exhausting week. I have had a major catalogue and a major programme to put together for the upcoming ball. That and lunches with sponsors and the like and 5 evening events in 5 days have put me under the gun and not being that judicious about my eating habits.
It is really hard when you are tired. You are all dressed up in your evening clothes and look forward to that glass of wine that seldom stops at one. By the time dessert comes and you are trapped at the table, your defences are down, you look at the prettiest part of the meal and you nibble away. At least that is my scenario. I noticed they removed the plates around me in a timely manner but mine was left at least, last night. I picked away at the dessert and I can't say I didn't enjoy it all the while knowing I would pay for it tomorrow.
I am sure part of the reason for my downfall this week was knowing I didn't have to weigh-in. The church where I go to Weight Watchers were having their annual Christmas bazaar and pre-empted the Weight Watchers meeting. Of course, I would happen to be away in New York next weekend and will not weigh in again. So I am left to my own devices, to my own discipline, which hasn't been good in the past without a watch dog looking over me.
Well, yesterday and the four days preceding it are now today and it is time to change my perspective. I will count last week as a resting my laurels place for me and this week is to regain my bearings and self-control. I started the day by getting control of the things around me. Five days of loot bags were spread on the kitchen counter as well as a couple of days of evening purses. Once I put that all in order and the rest of my house too, I was ready to put my body in order too. It is funny that organization runs across the board. You seldom see a guy with a messy desk that is well-dressed and on the ball.
To start with, I declined my husband's generous offer to take me out to brunch and dinner. I decided it would be a good idea to set down some ground work to at least start the week right. My first actual meal other than a couple of lattes was at 11:45 a.m. I made omelettes each with two whites to one yolk, some salsa and cheese and a slice of fibre fruit bread. By late afternoon we were ready to eat again. This time it was a substantial salad with feta cheese, Parmesan sprinkles, poppy seed dressing and canned mandarin oranges and garbanzo beans. Other than that I haven't had anything but an apple since and I still have points left if I feel like them.
So I feel I have turned the corner and to quote Sir Edmund Hilary "It's not the mountain we conquer, but ourselves."
It is really hard when you are tired. You are all dressed up in your evening clothes and look forward to that glass of wine that seldom stops at one. By the time dessert comes and you are trapped at the table, your defences are down, you look at the prettiest part of the meal and you nibble away. At least that is my scenario. I noticed they removed the plates around me in a timely manner but mine was left at least, last night. I picked away at the dessert and I can't say I didn't enjoy it all the while knowing I would pay for it tomorrow.
I am sure part of the reason for my downfall this week was knowing I didn't have to weigh-in. The church where I go to Weight Watchers were having their annual Christmas bazaar and pre-empted the Weight Watchers meeting. Of course, I would happen to be away in New York next weekend and will not weigh in again. So I am left to my own devices, to my own discipline, which hasn't been good in the past without a watch dog looking over me.
Well, yesterday and the four days preceding it are now today and it is time to change my perspective. I will count last week as a resting my laurels place for me and this week is to regain my bearings and self-control. I started the day by getting control of the things around me. Five days of loot bags were spread on the kitchen counter as well as a couple of days of evening purses. Once I put that all in order and the rest of my house too, I was ready to put my body in order too. It is funny that organization runs across the board. You seldom see a guy with a messy desk that is well-dressed and on the ball.
To start with, I declined my husband's generous offer to take me out to brunch and dinner. I decided it would be a good idea to set down some ground work to at least start the week right. My first actual meal other than a couple of lattes was at 11:45 a.m. I made omelettes each with two whites to one yolk, some salsa and cheese and a slice of fibre fruit bread. By late afternoon we were ready to eat again. This time it was a substantial salad with feta cheese, Parmesan sprinkles, poppy seed dressing and canned mandarin oranges and garbanzo beans. Other than that I haven't had anything but an apple since and I still have points left if I feel like them.
So I feel I have turned the corner and to quote Sir Edmund Hilary "It's not the mountain we conquer, but ourselves."
Sunday 6 November 2011
A CLOSE CALL
I am in that stage where I have lost close to 20 pounds and after around 17 weeks I am thinking some of the good habits are sinking in. This, however, is not without its challenges. I am between sizes. Some things are too big but in some cases not ready for the next size down. Until now, I have lost 2 sizes and the girls around me are noticing I am getting narrower. That is an interesting observation and everyone loses weight differently. Some seem to lose it in one place or another. Not me, I just get narrower.
Last night was a close call. I had bought a fabulous new long lace skirt with a fur top. I wasn't sure which event I was going to wear it but certainly had enough events ahead of me. I was glad I didn't wear it to the Mistletoe Ball in a month from now. I felt well dressed for the wedding I attended. As we pulled up to the Royal York Hotel and I got out of the car, I felt the skirt was a bit loose. As I walked up the steps to the foyer, I felt my skirt was falling down... and then my pantyhose. Oh my God. What a feeling! I held onto the skirt up the escalators so I wouldn't get the lace caught in it. By the time I was on the convention floor, I was clutching my skirt for dear life. There was a sea of people and even though I knew exactly where the washrooms were, I couldn't see it for the crowd. Paul went to ask someone as I zigzagged through the crowd trying not to greet anyone and turning away the wait staff who offered drinks and hors d'oeuvres.
It was a sigh of relief when I reached the washroom. The Royal York is an older hotel and has a sitting room in front of the washrooms. I tried in vain to make a knot in the waistband which was a soft stretchy knit material. I asked for a pin and I was pointed to the place where the ladies wash their hands. To my delight, the bride, who had thought of everything, had baskets of possible necessities for her guests including safety pins. I put in 3 of them and I felt more secure now to go out into the reception prior to the wedding. The more I think about it, all the weddings of my children, there wasn't a reception until after the vows and ceremony were done.
I didn't do handstands with the pins in the skirt. As a matter fo fact, one popped open during the ceremony and I quickly handed Paul my evening purse and tried as discreetly as possible to reunite the pin with the clasp. I was thinking about dancing during the dinner but decided against it when I stood up and had to return to the washroom to pull up my pantyhose and adjust the skirt. These are the dilemmas of losing weight although very much worth it.
I am getting used to being judicious with my eating habits. After a successful 2.5 pounds loss at weigh in yesterday morning, I went to lunch with my family at Barques Smokehouse where I had a full 8 ounces of smoked burger. I had planned for the wedding to omit the hors d'oeuvres, drink the wine and go for the 3-bite plan at the dinner. The first course salad was the best. It had lettuce, beets, pear, feta, toasted hazelnuts and I asked for only a spoonful of the preserved lemon dressing. It was easy to stick with the 3 small-bite option for the main course. The filet of beef was tough, the truffled potato plank was tasty but rich, and the heirloom carrots and broccolini were fine. I also ate the oyster mushroom but didn't understand why it was called Confit of King Oyster Mushroom with Perigourdine Jus. To me it was just a mushroom. It was getting very late and we never stayed for dessert.
Today and tomorrow are reprieve days, followed by 5 days of cocktail parties, menu tasting, dinners including two black tie events. Oh my goodness, what I am I going to wear?
Last night was a close call. I had bought a fabulous new long lace skirt with a fur top. I wasn't sure which event I was going to wear it but certainly had enough events ahead of me. I was glad I didn't wear it to the Mistletoe Ball in a month from now. I felt well dressed for the wedding I attended. As we pulled up to the Royal York Hotel and I got out of the car, I felt the skirt was a bit loose. As I walked up the steps to the foyer, I felt my skirt was falling down... and then my pantyhose. Oh my God. What a feeling! I held onto the skirt up the escalators so I wouldn't get the lace caught in it. By the time I was on the convention floor, I was clutching my skirt for dear life. There was a sea of people and even though I knew exactly where the washrooms were, I couldn't see it for the crowd. Paul went to ask someone as I zigzagged through the crowd trying not to greet anyone and turning away the wait staff who offered drinks and hors d'oeuvres.
It was a sigh of relief when I reached the washroom. The Royal York is an older hotel and has a sitting room in front of the washrooms. I tried in vain to make a knot in the waistband which was a soft stretchy knit material. I asked for a pin and I was pointed to the place where the ladies wash their hands. To my delight, the bride, who had thought of everything, had baskets of possible necessities for her guests including safety pins. I put in 3 of them and I felt more secure now to go out into the reception prior to the wedding. The more I think about it, all the weddings of my children, there wasn't a reception until after the vows and ceremony were done.
I didn't do handstands with the pins in the skirt. As a matter fo fact, one popped open during the ceremony and I quickly handed Paul my evening purse and tried as discreetly as possible to reunite the pin with the clasp. I was thinking about dancing during the dinner but decided against it when I stood up and had to return to the washroom to pull up my pantyhose and adjust the skirt. These are the dilemmas of losing weight although very much worth it.
I am getting used to being judicious with my eating habits. After a successful 2.5 pounds loss at weigh in yesterday morning, I went to lunch with my family at Barques Smokehouse where I had a full 8 ounces of smoked burger. I had planned for the wedding to omit the hors d'oeuvres, drink the wine and go for the 3-bite plan at the dinner. The first course salad was the best. It had lettuce, beets, pear, feta, toasted hazelnuts and I asked for only a spoonful of the preserved lemon dressing. It was easy to stick with the 3 small-bite option for the main course. The filet of beef was tough, the truffled potato plank was tasty but rich, and the heirloom carrots and broccolini were fine. I also ate the oyster mushroom but didn't understand why it was called Confit of King Oyster Mushroom with Perigourdine Jus. To me it was just a mushroom. It was getting very late and we never stayed for dessert.
Today and tomorrow are reprieve days, followed by 5 days of cocktail parties, menu tasting, dinners including two black tie events. Oh my goodness, what I am I going to wear?
Wednesday 2 November 2011
THIS ONE IS FOR ME
Today is a Mistletoe Ball meeting at my house. Days like this are tough. I really have to be careful with the popable foods. I know in my heart that inside me there lives a skinny woman crying to get out. The only problem has always been that I can usually shut her up with a cookie. It is my intention to leave this world very old but still looking decently attractive rather than skidding into my coffin sideways with a martini in one hand and a chocolate in the other looking like a fat, old and disgusting witch.
So far, so good today. I have had my first mini skim, lactose-free latte at home at 7:40 a.m. with 2 of my home-made, low-fat mini banana muffins. I slipped out for a bit to the grocery store and bought some fresh Thai spring rolls for lunch. I had 2 little 3" ones with a medium-sized, skim milk latte from The Second Cup and 4 ginger Sha Sha cookies that are only one point for the 4 of them. Now I have another half day to go.
There is always something fattening, something vegetarian and a variety of morsels to indulge in at meetings in Casa Godfrey. I made sure today there was something for me too, like some jumbo, fresh shrimps and a salad. The plan was not to cook at all today but to order in sushi and pizza for my guests but I never manage to pass a store without coming out with a trunk full of stuff. Today was no exception. I decided, okay we will go rustic. I have a few interesting wooden boards. I will do an antipasto or charcuterie platter or two so I purchased the salamis, pepperonis, olives, bocconcini and other things for the platter. They aren't supposed to be for me. I also stopped through the bakery and bought a marble loaf and an apple cinnamon loaf and some chocolate-coated leaf cookies. When I brought them home, my housekeeper reminded me of the iced cupcakes, blondies and lemon squares in the freezer from the last time I entertained.
Hey, wait a minute, this isn't supposed to be an entertainment. This is a meeting. It is supposed to be less formal and less plentiful than my usual fare. God forbid someone should leave my home hungry. It is something inherent. I don't know that I will ever get over that. I always have leftovers and that makes me feel there was enough to eat.... even though I don't have to eat it all. Well, at least I can pride myself with the fact that I am able to throw a party, excuse me... a meeting together in a heartbeat.
So far, so good today. I have had my first mini skim, lactose-free latte at home at 7:40 a.m. with 2 of my home-made, low-fat mini banana muffins. I slipped out for a bit to the grocery store and bought some fresh Thai spring rolls for lunch. I had 2 little 3" ones with a medium-sized, skim milk latte from The Second Cup and 4 ginger Sha Sha cookies that are only one point for the 4 of them. Now I have another half day to go.
There is always something fattening, something vegetarian and a variety of morsels to indulge in at meetings in Casa Godfrey. I made sure today there was something for me too, like some jumbo, fresh shrimps and a salad. The plan was not to cook at all today but to order in sushi and pizza for my guests but I never manage to pass a store without coming out with a trunk full of stuff. Today was no exception. I decided, okay we will go rustic. I have a few interesting wooden boards. I will do an antipasto or charcuterie platter or two so I purchased the salamis, pepperonis, olives, bocconcini and other things for the platter. They aren't supposed to be for me. I also stopped through the bakery and bought a marble loaf and an apple cinnamon loaf and some chocolate-coated leaf cookies. When I brought them home, my housekeeper reminded me of the iced cupcakes, blondies and lemon squares in the freezer from the last time I entertained.
Hey, wait a minute, this isn't supposed to be an entertainment. This is a meeting. It is supposed to be less formal and less plentiful than my usual fare. God forbid someone should leave my home hungry. It is something inherent. I don't know that I will ever get over that. I always have leftovers and that makes me feel there was enough to eat.... even though I don't have to eat it all. Well, at least I can pride myself with the fact that I am able to throw a party, excuse me... a meeting together in a heartbeat.
Tuesday 1 November 2011
ONE SPARE TIRE TO GO, PLEASE!
BMW was not the only one today who reminded me about tires, except their call was to put on the winter ones. My call to myself was to get rid of the spare tire around the middle. I am tired today. Granted it is late afternoon and one could call it the midday slump but I believe it is starting the day with carbs and then craving them all day. I had a healthy breakfast of Fibre One, raspberries and skim milk. It wasn't even lunch time and I was craving an oatmeal raisin cookie and then potato chips. Sometimes you have to backup and regroup.
I just happen to read something on fighting hunger pains with protein. I remember that and it could be my secret weapon. I know that protein keeps you feeling full longer than carbs or fat. A new study supports this idea: Researchers from the University of Sydney found that people who ate a diet of 10% protein reported feeling hungrier and ate 12% more calories throughout the day, mostly from mindless snacking, than those eating a 15% protein diet.
The fact is protein is the building block of muscle and more calories are required to maintain muscle than to preserve fat, which means muscle helps boost your metabolism. The bonus is foods rich in protein are also filled with zinc and B vitamins, both of which strengthen your immune system to help ward off colds and flu. So maybe, instead of Fibre One with raspberries, I should have eaten low-fat cottage cheese with raspberries.
Everybody has their own favourite grab-and-go proteins at Weight Watchers. A few of the ladies love low-fat beef or turkey jerky. I haven't tried that. If I delve back into the furthermost corner of my brain, I would have to say mine would be cheese strings and hard-boiled eggs, both of which are low in points and pack a power punch of energy. I am thinking it has be for single-fisted consumption so I can drive a car at the same time. Let's face it, a steak or a piece of chicken is messy. I am smiling to myself thinking about the car passing in the other direction watching me with a chicken leg or steak in my mouth. What a funny sight that would be.
Anyway, I am glad I wrote this down. It is a reminder to myself that protein is a dieter's best friend for helping to get rid of that spare tire.
I just happen to read something on fighting hunger pains with protein. I remember that and it could be my secret weapon. I know that protein keeps you feeling full longer than carbs or fat. A new study supports this idea: Researchers from the University of Sydney found that people who ate a diet of 10% protein reported feeling hungrier and ate 12% more calories throughout the day, mostly from mindless snacking, than those eating a 15% protein diet.
The fact is protein is the building block of muscle and more calories are required to maintain muscle than to preserve fat, which means muscle helps boost your metabolism. The bonus is foods rich in protein are also filled with zinc and B vitamins, both of which strengthen your immune system to help ward off colds and flu. So maybe, instead of Fibre One with raspberries, I should have eaten low-fat cottage cheese with raspberries.
Everybody has their own favourite grab-and-go proteins at Weight Watchers. A few of the ladies love low-fat beef or turkey jerky. I haven't tried that. If I delve back into the furthermost corner of my brain, I would have to say mine would be cheese strings and hard-boiled eggs, both of which are low in points and pack a power punch of energy. I am thinking it has be for single-fisted consumption so I can drive a car at the same time. Let's face it, a steak or a piece of chicken is messy. I am smiling to myself thinking about the car passing in the other direction watching me with a chicken leg or steak in my mouth. What a funny sight that would be.
Anyway, I am glad I wrote this down. It is a reminder to myself that protein is a dieter's best friend for helping to get rid of that spare tire.
Sunday 30 October 2011
FAVOURITE INDULGENCES
I always knew that I didn't plan on giving up on my favourite indulgences. I am inspired by a former pastry chef turned Weight Watchers Leader who believes in having your cake and eating it too. His favourites are chocolate mousse, shrimp scampi with butter, heavy cream and Parmesan, and cheesecake.
When I discussed my weekend celebrating the Grand Cru Culinary Wine Festival at one of the host's homes, my fellow Weight Watchers buddies said just go for it and enjoy it. That's what I did. It was a wonderful experience worthy of the term "favourite indulgences". For me, it isn't necessarily one particular food but rather fine foods done beautifully and creatively. Wine with food is another indulgence I try not to do on a regular basis although I enjoy it immensely... but this was a very special occasion.
We were welcomed to Steven and Lynda Latner's home, our gracious hosts for the evening. We were fortunate to have Laurence Feraud represent her estate wine in France, Domaine du Pegau who paired the wines with Chef Robert Gentile from Buca so beautifully. You can tell by my superlatives I am not only a gourmet and gourmat but a foodie. When we arrived we were greeted with champagne and
Lynda suggested I go into the other room for a lovely surprise. There was a chef hand carving leg of boar. It was the ultimate prosciutto. I could see the chefs working diligently from where I stood looking into the kitchen. One by one, there came a plethora of fine tastings. I didn't have them all but limited myself to two: the crostini with Erborinato cheese and apple mostarda which is basically a sweetly sauteed apple with a mustard between that and the cheese; and, the crisp eggplant with Italian Burrata and White Truffle from Molise. I enjoyed every morsel.
I learned that Chef Gentile began as chef de partie at one of the top rated restaurants in the country, North 44. In the 10 years since, Gentile has worked every station and position in McEwan's kitchens.
He had worked his way up to executive sous-chef. Eventually, Buca opened in September 2009 to rave reviews and has been ranked as one of the top restaurants in Toronto. Here he showcases and cooks the Italian fare with which he was raised. I was there once, soon after it opened, during the film festival as a guest of Alan Karp who was then CEO of Cineplex Odeon. There were 14 or 16 of us and my host had arranged that small courses keep coming. It was not the complex dinner of last night but pizza where you were handed a scissors to cut it, and more simplistic and rustic Italian fare. It was delicious.
Back to the dinner now. We were invited into one of two dining areas with about 14-16 people at each table. The chef and the vintner and the scientist, Dr. Shaf Keshavjee visited between the two rooms.
The recipient of the funds raised went to Toronto General and Western Hospital Foundation so we therefore had the pleasure of Dr. Keshavjee, surgeon-in-chief, University Health Network. He was fascinating. As Herbie Fund founder and president, I was gratified to know that as a thoracic surgeon he had also worked on Herbie children at SickKids. His specialty is lung transplants but his current work involves ways to grow and engineer better organs from a person's own stem cells. He is a genius.
I still haven't discussed the dinner yet. Of course, each course had a wine paired with it. I am not a red wine drinker but I definitely liked Cuvee Reservee Red 2007 best. It was oaky and I like that a lot. The food was enchanting. The first course was a salad of chicory with pesto, topped with crisp smelts and organic quail egg yolk. Then came the hand carved venison, thinly sliced like prosciutto on top of a chick pea pancake and surrounded by the chef's house made sheep's milk cheese that was sprinkled with pistachio nuts. At first, I wasn't sure about this course, but once I paired it with the Cuvee Reservee Red 2007, I was sold on it. What a perfect pair they made. After that was the pasta course, being that the chef is Italian. It was goose foie gras and porcini mushrooms inside tortelli pasta and topped with sweet butter and toasted hazelnuts. My mouth is still watering when I think about it.
It was almost 11 p.m. when we left to go home and let the dog out. I missed the next two courses of rack of elk and dessert that would be difficult for me to translate without at first tasting it. That was okay. I had drank at least 4 glasses of wine and really had eaten enough too. I was pleased to know I hadn't gained weight from it either when I awoke on Sunday morning. That dinner was definitely one of my favourite indulgences.
When I discussed my weekend celebrating the Grand Cru Culinary Wine Festival at one of the host's homes, my fellow Weight Watchers buddies said just go for it and enjoy it. That's what I did. It was a wonderful experience worthy of the term "favourite indulgences". For me, it isn't necessarily one particular food but rather fine foods done beautifully and creatively. Wine with food is another indulgence I try not to do on a regular basis although I enjoy it immensely... but this was a very special occasion.
We were welcomed to Steven and Lynda Latner's home, our gracious hosts for the evening. We were fortunate to have Laurence Feraud represent her estate wine in France, Domaine du Pegau who paired the wines with Chef Robert Gentile from Buca so beautifully. You can tell by my superlatives I am not only a gourmet and gourmat but a foodie. When we arrived we were greeted with champagne and
Lynda suggested I go into the other room for a lovely surprise. There was a chef hand carving leg of boar. It was the ultimate prosciutto. I could see the chefs working diligently from where I stood looking into the kitchen. One by one, there came a plethora of fine tastings. I didn't have them all but limited myself to two: the crostini with Erborinato cheese and apple mostarda which is basically a sweetly sauteed apple with a mustard between that and the cheese; and, the crisp eggplant with Italian Burrata and White Truffle from Molise. I enjoyed every morsel.
I learned that Chef Gentile began as chef de partie at one of the top rated restaurants in the country, North 44. In the 10 years since, Gentile has worked every station and position in McEwan's kitchens.
He had worked his way up to executive sous-chef. Eventually, Buca opened in September 2009 to rave reviews and has been ranked as one of the top restaurants in Toronto. Here he showcases and cooks the Italian fare with which he was raised. I was there once, soon after it opened, during the film festival as a guest of Alan Karp who was then CEO of Cineplex Odeon. There were 14 or 16 of us and my host had arranged that small courses keep coming. It was not the complex dinner of last night but pizza where you were handed a scissors to cut it, and more simplistic and rustic Italian fare. It was delicious.
Back to the dinner now. We were invited into one of two dining areas with about 14-16 people at each table. The chef and the vintner and the scientist, Dr. Shaf Keshavjee visited between the two rooms.
The recipient of the funds raised went to Toronto General and Western Hospital Foundation so we therefore had the pleasure of Dr. Keshavjee, surgeon-in-chief, University Health Network. He was fascinating. As Herbie Fund founder and president, I was gratified to know that as a thoracic surgeon he had also worked on Herbie children at SickKids. His specialty is lung transplants but his current work involves ways to grow and engineer better organs from a person's own stem cells. He is a genius.
I still haven't discussed the dinner yet. Of course, each course had a wine paired with it. I am not a red wine drinker but I definitely liked Cuvee Reservee Red 2007 best. It was oaky and I like that a lot. The food was enchanting. The first course was a salad of chicory with pesto, topped with crisp smelts and organic quail egg yolk. Then came the hand carved venison, thinly sliced like prosciutto on top of a chick pea pancake and surrounded by the chef's house made sheep's milk cheese that was sprinkled with pistachio nuts. At first, I wasn't sure about this course, but once I paired it with the Cuvee Reservee Red 2007, I was sold on it. What a perfect pair they made. After that was the pasta course, being that the chef is Italian. It was goose foie gras and porcini mushrooms inside tortelli pasta and topped with sweet butter and toasted hazelnuts. My mouth is still watering when I think about it.
It was almost 11 p.m. when we left to go home and let the dog out. I missed the next two courses of rack of elk and dessert that would be difficult for me to translate without at first tasting it. That was okay. I had drank at least 4 glasses of wine and really had eaten enough too. I was pleased to know I hadn't gained weight from it either when I awoke on Sunday morning. That dinner was definitely one of my favourite indulgences.
Friday 28 October 2011
PANICSVILLE
It really isn't easy when you love to party. When I was a teenager I used to say I get an "A" for party and "party" was my middle name. That will never change. It is now Friday and weigh-in is tomorrow. I know I have been down the path of the devil and am desperately trying to make amends tonight although we have my brother-in-law and sister-in-law for dinner for my sister-in-law's birthday. It has to have a little festivity and I will try to circumvent the evil, rich and bad stuff. My husband, Paul, just asked what was for dinner tonight. When I told him, he says he can always tell Friday night dinner now for the last three months because it is lighter fare. My eyebrows lifted and I thought I wasn't that transparent.
The date was only confirmed two days ago but I have rewritten the menu 3 times like I always do. The first is based on recipes I find. The second is rejigging to what I have and the third is the food that inspires me when I go to market as they say in the U.S.A. My bro-in-law always enjoys a glass of Santa Marguerita Pinot Grigio with his meal and I think it is rude to let your guests to drink alone. It is different if you are one of 10 guests somewhere else and then it isn't as noticeable. The only problem with that is by dessert you are so loose and happy it is like feeding candy to a baby. You can't count the drinks anymore so it stands to reason the points and calories in the dessert slip away too.
Last Tuesday, we were invited to a friend's house for dinner. He is Italian and his best dish is osso bucco that he proudly cooks himself. But there is the cocktail hour that precedes it and after 15 minutes of watching the champagne flow and knowing that you don't have to drive, the willpower weakens and you want to be with the rest of the gang... that is, except Paul, who can take it or leave it, doesn't drink much anyway, and knows he is driving. It would be wrong to use him as an excuse for my lack of willpower though.
I haven't got a clue what I drank. Although Rick cooked, he didn't serve. He had waitstaff that kept filling up the champagne and then the white wine at the table and then I didn't even notice when we switched to the red wine or even if I drank the sambucca at the end. I do know, I whittled away at the delicious tiramisu he had purchased from Pusateri's. I have been trying to lose the weight I gained all week since then.
Now there is tonight's dinner. I set a beautiful table. The soup is cabbage/carrot and the main course is slow-cooked chicken with fennel and lemon on rice. Maybe that was what Paul was thinking about when he thought low-calorie because it is. The shrimp cocktail and, if I am judicious with, the Caprese salad would also be passable. I just have to watch the drinking or I will be into the desserts: Frozen lemon drop delizia with raspberries (the least of all evils); blondies and lemon squares (bad, bad, bad) and the piece de resistance is the Dufflet Hazelnut birthday cake (from bad to worse).
I am in Panicsville. I may just have to suck up a weight gain tomorrow.
The date was only confirmed two days ago but I have rewritten the menu 3 times like I always do. The first is based on recipes I find. The second is rejigging to what I have and the third is the food that inspires me when I go to market as they say in the U.S.A. My bro-in-law always enjoys a glass of Santa Marguerita Pinot Grigio with his meal and I think it is rude to let your guests to drink alone. It is different if you are one of 10 guests somewhere else and then it isn't as noticeable. The only problem with that is by dessert you are so loose and happy it is like feeding candy to a baby. You can't count the drinks anymore so it stands to reason the points and calories in the dessert slip away too.
Last Tuesday, we were invited to a friend's house for dinner. He is Italian and his best dish is osso bucco that he proudly cooks himself. But there is the cocktail hour that precedes it and after 15 minutes of watching the champagne flow and knowing that you don't have to drive, the willpower weakens and you want to be with the rest of the gang... that is, except Paul, who can take it or leave it, doesn't drink much anyway, and knows he is driving. It would be wrong to use him as an excuse for my lack of willpower though.
I haven't got a clue what I drank. Although Rick cooked, he didn't serve. He had waitstaff that kept filling up the champagne and then the white wine at the table and then I didn't even notice when we switched to the red wine or even if I drank the sambucca at the end. I do know, I whittled away at the delicious tiramisu he had purchased from Pusateri's. I have been trying to lose the weight I gained all week since then.
Now there is tonight's dinner. I set a beautiful table. The soup is cabbage/carrot and the main course is slow-cooked chicken with fennel and lemon on rice. Maybe that was what Paul was thinking about when he thought low-calorie because it is. The shrimp cocktail and, if I am judicious with, the Caprese salad would also be passable. I just have to watch the drinking or I will be into the desserts: Frozen lemon drop delizia with raspberries (the least of all evils); blondies and lemon squares (bad, bad, bad) and the piece de resistance is the Dufflet Hazelnut birthday cake (from bad to worse).
I am in Panicsville. I may just have to suck up a weight gain tomorrow.
Sunday 23 October 2011
Kudos to the Donors
Well to start with, I am encouraged to know at weigh in yesterday, I was down more than 15 pounds.
That is a good thing. It allowed me to do the Walk for the Children at the Toronto Zoo today for Herbie Fund without pain and suffering. This is something I could not have done three months ago.
My week was interspersed with lunches, evening meetings, Oceana Ball and Walk for the Children.
All events offer challenges in food consumption. Fortunately, Weight Watchers Point Plus program allows for a variety of situations and my kind of lifestyle. I go from fine dining to catch as catch can and sometimes in the same day.
My kudos today go to all who donated food to Walk for the Children, not only for their generosity but for the possibilities of staying on track. Of course, Jennifer, Alana our chairs and Wilna, our food chair deserve credit too for seeking the balance. I couldn't say who would win first prize but Pat Finelli from Pizza Pizza was right up there. I enjoyed a slice of hot, fresh and delicious cheese pizza given out in a box that fit the slice. Then there were the Pop Chips. What a great idea and kosher as well. It is amazing what can be done with potatoes and the flavouring choices there are. The chips were neither fried nor baked. They were popped. The calorie count was 50 for the entire bag and amounted to 1 point in the Points Plus program. Van Houtte supplied delicious coffee. It was hot and flavourful. Gambols kindly donated fruit, apples, bananas and oranges. Everybody eats that standard fare of fruit. I didn't eat the hamburgers but my husband Paul devoured his in no time flat. The ice cream cleared out quite fast as well. Kudos too, to Redpath Sugar for coming forward with Acts of Sweetness and supplying us with packages containing two sugar cookies. The artwork of Duchess of Dough creating individually wrapped iced penguin cookies made especially for us was so beautifully presented. I am still appreciating the beauty of it and will share with my grandchildren.
Thanks to all who participated in making this event successful and in this case, making good eats of the food. On a personal level, I am still on track today. In the bigger picture, these donors all helped make Walk for the Children and the picnic after an excellent event. And Herbie Fund raised a lot of money too enabling children from around the world to have life-saving or life-altering surgery that could not be done in their own country.
That is a good thing. It allowed me to do the Walk for the Children at the Toronto Zoo today for Herbie Fund without pain and suffering. This is something I could not have done three months ago.
My week was interspersed with lunches, evening meetings, Oceana Ball and Walk for the Children.
All events offer challenges in food consumption. Fortunately, Weight Watchers Point Plus program allows for a variety of situations and my kind of lifestyle. I go from fine dining to catch as catch can and sometimes in the same day.
My kudos today go to all who donated food to Walk for the Children, not only for their generosity but for the possibilities of staying on track. Of course, Jennifer, Alana our chairs and Wilna, our food chair deserve credit too for seeking the balance. I couldn't say who would win first prize but Pat Finelli from Pizza Pizza was right up there. I enjoyed a slice of hot, fresh and delicious cheese pizza given out in a box that fit the slice. Then there were the Pop Chips. What a great idea and kosher as well. It is amazing what can be done with potatoes and the flavouring choices there are. The chips were neither fried nor baked. They were popped. The calorie count was 50 for the entire bag and amounted to 1 point in the Points Plus program. Van Houtte supplied delicious coffee. It was hot and flavourful. Gambols kindly donated fruit, apples, bananas and oranges. Everybody eats that standard fare of fruit. I didn't eat the hamburgers but my husband Paul devoured his in no time flat. The ice cream cleared out quite fast as well. Kudos too, to Redpath Sugar for coming forward with Acts of Sweetness and supplying us with packages containing two sugar cookies. The artwork of Duchess of Dough creating individually wrapped iced penguin cookies made especially for us was so beautifully presented. I am still appreciating the beauty of it and will share with my grandchildren.
Thanks to all who participated in making this event successful and in this case, making good eats of the food. On a personal level, I am still on track today. In the bigger picture, these donors all helped make Walk for the Children and the picnic after an excellent event. And Herbie Fund raised a lot of money too enabling children from around the world to have life-saving or life-altering surgery that could not be done in their own country.
Monday 17 October 2011
The Good, the Bad and the Tasteless
Weekends are tough especially when you have 3 events in 2 days. Unless you are a saint, there are always trip-ups. There is the good, the bad and the tasteless. I have had them all. On Sunday we went to the horse races at Woodbine and were fortunate enough to be invited to the Northern Dancer room where the buffet is second to none and is worthy of two trips where most aren't. Even eating one floor below where there is a fine dining room doesn't compare to this. Some people don't care about presentation but I do. I am a firm believer in first you eat with your eyes. The presentation was beautiful, all different levels with ice sculptures with sliced lemons inside. Even the simplest of foods like a tomato and bocconcini salad was done with great aplomb. The mini cherry tomatoes were peeled to begin with, a labour intensive job that is certainly most welcome. There was such care put into the artichoke salad and although I didn't eat everything that was served because of the enormity of choices I was still in awe of it all. The potatoes in the hot section were laid out in rows inside the chafing dish and each one looked like a sea anemone with a thousand fronds. That was the best meal of the three events.
Then last night I was invited to a friend's birthday. I won't mention the friend or the restaurant. It was a boring evening with mediocre food. Only red wine was offered. I didn't partake because I was driving and yet I might have had a glass of white wine with the meal had it been offered. My take on this small, dingy, dark, Italian place was they were not used to serving more than a couple of people at at time. There were probably 16-20 people in this party and definitely not a good mix because after all, interesting people help make the evening. Everything about it seemed lacking in preparation. Even the hostess and her family arrived late. The food was even later. I believe there was a chef/server in the house and one other person. To serve that many, some of the food must has to have been prepared ahead of time and stuck in the fridge. My Caesar salad was limp and wet. My main course didn't taste home made. It was a chestnut ravioli that looked machine made and wasn't very tasty. The birthday girl ordered Osso Bucco. Now anyone who knows Osso Bucco knows it is a two day labour of love. Granted she was served last by about 5 or 10 minutes, but let's face it, it must have needed thawing but it definitely wasn't made today. If I had a small restaurant and had 20 people for dinner, I wouldn't have people ordering from a two page menu jam-packed with stuff. I would have picked a first course and had a couple of choices for the main. I would have preferred simple and fresh. I was finally about to leave when I was asked to stay for a few minutes for the presentation of the birthday cake which I did out of politeness.
We are back on Monday again. I have to rid my body of all the bad deeds of the weekend. My plan is to keep it simple. I had my delicious homemade carrot soup for lunch, a meal worthy of my eating.
Then last night I was invited to a friend's birthday. I won't mention the friend or the restaurant. It was a boring evening with mediocre food. Only red wine was offered. I didn't partake because I was driving and yet I might have had a glass of white wine with the meal had it been offered. My take on this small, dingy, dark, Italian place was they were not used to serving more than a couple of people at at time. There were probably 16-20 people in this party and definitely not a good mix because after all, interesting people help make the evening. Everything about it seemed lacking in preparation. Even the hostess and her family arrived late. The food was even later. I believe there was a chef/server in the house and one other person. To serve that many, some of the food must has to have been prepared ahead of time and stuck in the fridge. My Caesar salad was limp and wet. My main course didn't taste home made. It was a chestnut ravioli that looked machine made and wasn't very tasty. The birthday girl ordered Osso Bucco. Now anyone who knows Osso Bucco knows it is a two day labour of love. Granted she was served last by about 5 or 10 minutes, but let's face it, it must have needed thawing but it definitely wasn't made today. If I had a small restaurant and had 20 people for dinner, I wouldn't have people ordering from a two page menu jam-packed with stuff. I would have picked a first course and had a couple of choices for the main. I would have preferred simple and fresh. I was finally about to leave when I was asked to stay for a few minutes for the presentation of the birthday cake which I did out of politeness.
We are back on Monday again. I have to rid my body of all the bad deeds of the weekend. My plan is to keep it simple. I had my delicious homemade carrot soup for lunch, a meal worthy of my eating.
Sunday 16 October 2011
THE ART OF FOOD
Food is in integral part of life and since I have been writing about my food exploits, it seems to be all around us. To begin my day on Saturday, I weighed in at Weight Watchers. To my dismay the amount lost in the last month is negligible and I have to analyze why. I start off well in the week, slaying the dragons that appear before me. Then by hump day (Wednesday) I guess I am feeling fairly proud of my weight loss achievements and let up Thursday and Friday. That could be part of it. Not eating enough breakfast could be another reason. Planning ahead as best I can is a solution as well as upping my exercise routine. Since the beginning of September I have worked out at least two hours less a week because of holiday weekends, colds and the fact that my Pilates instructor had to cut me back a half hour to accommodate a client who had returned from summer vacation.
So, that is the analysis and now the review of the day. After my weigh in, I went to The Second Cup for my coffee and after reviewing the display cases opted for a toasted egg, swiss and turkey English muffin to help curb cravings later in the day. What disturbed me was outside the store when a little boy selling apples for the Boy Scouts was practically bowled over by a man on a mission who practically walked through him. The boy was caught mid-fall and one of his apples tumbled out of the basket onto the sidewalk. The man bent down with a smile, picked up the apple and replaced it in the little boy's basket. My immediate reaction was to tell the man he knocked the apple out of the of little boy's basket and he should pay for it. The man said "Do you think so?" I said "I do" and embarassed him into buying it. Not only was it a thoughtless injustice to the little boy but I thought about the apple on the pavement that someone else might buy that would be dirty. I bought an apple from the boys selling them and took it with me to the hairdresser. I took a few bites but lost my appetite.
Later that evening I went to the Chagall Ball at the AGO. It was an elegant event with great ambience and interesting people but the most memorable parts of the evening are the few incidents of no fault of the event committee. I waited for a long time at the bar to get a glass of wine. I seemed to be glossed over several times. Finally, I was second in line and the man beside me ordered a white wine, to which I piped up to make that two please. I walked away with my wine and winced and pulled back from the smell of the glass that was similar to wet rags. Upon tasting the wine, it was corked. It is easy to tell that and you don't have to be a wine expert. It just tastes like a mouldy cork and is undrinkable. I sought out the man who had stood beside me to be sure it wasn't just a well-defined palate of mine. The man agreed and we both returned the wine. I asked for a new one and was not received well. I explained it was corked... like in bad and that the wine from that bottle should cease to be served. The wine server didn't care and I saw him serve someone else from the same bottle. He was very rude to me as I stood my ground waiting for a new bottle to open. He poured a tiny amount in a fresh glass as I requested and it was fine but that was about all I was going to get until another gentleman beside me asked the wine server to please look after me before him.
I had planned ahead for my consumption of the evening's event, allowing for wine but no bread, hors d'oeuvres or dessert and was thinking salad and main course. The creative genius of the chef decided on a tiny portion of gruyere pot of creme and pickled carrots to start. The portions weren't even the size of 1/4 cup each and it was getting late and I was thankful to have it. The second course was smoked sturgeon topped with smoked salmon on a buckwheat blini. The buckwheat blini wasn't worth eating. It was cold and damp and not very tasty so I ate what was on top. The main course was presented beautifully. It was a beef tournado on some kind of starch but was so salty it was inedible.
I didn't get home until 11:30 and the dessert was just being served when I left. The evening's entertainment had not begun yet. It was such a shame. Couple by couple our table cleared.
The evening wasn't bad in itself. The decor was wonderful. Norman Jewison speaking of his acquisition of the Chagall painting he had lent the AGO was a wonderful story. He is a great story-teller. The people at my table were very interesting. And for me the piece de resistance was the loot bag. It contained a pad of cold pressed Strathmore Watercolour Paper and was accompanied by Derwent Watercolour pencils. What could be a better gift for an artist like me?
So, that is the analysis and now the review of the day. After my weigh in, I went to The Second Cup for my coffee and after reviewing the display cases opted for a toasted egg, swiss and turkey English muffin to help curb cravings later in the day. What disturbed me was outside the store when a little boy selling apples for the Boy Scouts was practically bowled over by a man on a mission who practically walked through him. The boy was caught mid-fall and one of his apples tumbled out of the basket onto the sidewalk. The man bent down with a smile, picked up the apple and replaced it in the little boy's basket. My immediate reaction was to tell the man he knocked the apple out of the of little boy's basket and he should pay for it. The man said "Do you think so?" I said "I do" and embarassed him into buying it. Not only was it a thoughtless injustice to the little boy but I thought about the apple on the pavement that someone else might buy that would be dirty. I bought an apple from the boys selling them and took it with me to the hairdresser. I took a few bites but lost my appetite.
Later that evening I went to the Chagall Ball at the AGO. It was an elegant event with great ambience and interesting people but the most memorable parts of the evening are the few incidents of no fault of the event committee. I waited for a long time at the bar to get a glass of wine. I seemed to be glossed over several times. Finally, I was second in line and the man beside me ordered a white wine, to which I piped up to make that two please. I walked away with my wine and winced and pulled back from the smell of the glass that was similar to wet rags. Upon tasting the wine, it was corked. It is easy to tell that and you don't have to be a wine expert. It just tastes like a mouldy cork and is undrinkable. I sought out the man who had stood beside me to be sure it wasn't just a well-defined palate of mine. The man agreed and we both returned the wine. I asked for a new one and was not received well. I explained it was corked... like in bad and that the wine from that bottle should cease to be served. The wine server didn't care and I saw him serve someone else from the same bottle. He was very rude to me as I stood my ground waiting for a new bottle to open. He poured a tiny amount in a fresh glass as I requested and it was fine but that was about all I was going to get until another gentleman beside me asked the wine server to please look after me before him.
I had planned ahead for my consumption of the evening's event, allowing for wine but no bread, hors d'oeuvres or dessert and was thinking salad and main course. The creative genius of the chef decided on a tiny portion of gruyere pot of creme and pickled carrots to start. The portions weren't even the size of 1/4 cup each and it was getting late and I was thankful to have it. The second course was smoked sturgeon topped with smoked salmon on a buckwheat blini. The buckwheat blini wasn't worth eating. It was cold and damp and not very tasty so I ate what was on top. The main course was presented beautifully. It was a beef tournado on some kind of starch but was so salty it was inedible.
I didn't get home until 11:30 and the dessert was just being served when I left. The evening's entertainment had not begun yet. It was such a shame. Couple by couple our table cleared.
The evening wasn't bad in itself. The decor was wonderful. Norman Jewison speaking of his acquisition of the Chagall painting he had lent the AGO was a wonderful story. He is a great story-teller. The people at my table were very interesting. And for me the piece de resistance was the loot bag. It contained a pad of cold pressed Strathmore Watercolour Paper and was accompanied by Derwent Watercolour pencils. What could be a better gift for an artist like me?
Friday 14 October 2011
POLISH AND PIZAZZ
It is a dreary October day. I had gone out earlier and bought myself a set of new knives and Laura Calder's new book Dinner Chez Moir, the fine art of feeding friends. I have often watched her on TV and in the true sense of French cooking, the foods are simple and the quality is superb. It was from her that I learnt that the French admire the hostess who shops well as much as the hostess that cooks well and let's face it, if you were to cook everything from scratch every single day that could be your life's work. It seems my mother was always in the kitchen. I may be too, but not always cooking.
I had no idea at that time that I would be cooking in the afternoon, something that wasn't quick and speedy. Dinner however, is the time that I more or less go all out because I am not just cooking for myself and perhaps it is the time to sit and relax and enjoy a good meal whether it is out or at home.
I know that there are many who say you should eat like a king or queen for breakfast, some lesser title for lunch and a pauper for dinner but I wasn't brought up that way and lifestyle isn't really going to change that much.
I have to watch my weight, as everyone who knows me is well aware. Dinner was going to be very simple tonight: Chicken breasts with the bone in but without the skin, broccoli and some kind of starch and earlier in the day I hadn't decided whether it was going to be yellow potatoes, sweet potato fries or butternut squash, all of which were readily available in my fridge. Then I ended up cooking Carrot Soup. I guess I was inspired by Laura Calder who never believes in a 20 course meal but says an entree, main course and dessert is all that is necessary.
I still had tons of carrots in the fridge, along with onions, fresh garlic and a bay leaf and chicken stock, primarily what is needed to make her carrot soup. As simple as it sounds, a sous chef would have come in handy to slice, grate or crush. I have made it now. It is delicious and will serve as the entree. The main course will still be the chicken breasts and boiled broccoli. Dessert will be a mixture of fresh strawberries and raspberries finished off with a touch of maple syrup. You can be on a diet without being totally dull or ordinary. It just takes a little work.
Carrots at this time of year are very sweet and easily to come by freshly picked. Carrot soup is fantastic when you start off with tasty carrots. I used her basic recipe but added more stock since her two cups didn't exactly cover the vegetables.
LAURA'S CARROT SOUP
2-3 tbsp. butter
2 medium onions thinly sliced
1 1/2 pounds grated or chopped carrots
3 garlic cloves, crushed
1 bay leaf
Chicken stock to cover the vegetables
Salt and pepper
a few spoonfuls of sour cream
paprika
A handful of fresh coriander leaves (cilantro)
Melt the butter in a large pot and gently saute the onions until soft. I used Le Crueset to be perfectly French. Add the carrots, garlic, bay leaf, and the stock. It should be enough to just cover the vegetables. Season with salt and pepper, bring to a boil, reduce heat and simmer until the carrots are very soft, about 15 minutes.
Cool slightly, then discard the bay leaf. I pureed it with my immersion blender, something Emeril used to refer to as his boat motor. It calls for straining but I sort of like a more rustic soup. I will serve it garnished with a spoonful of sour cream, a sprinkle of paprika and a bit of chopped coriander or cilantro.
Now for the chicken. I always hesitate to give out a recipe I haven't fully tested but I can tell you generally. I have marinated it in lemon, lime and orange juice, finely grating the coloured part of the rind with a micro plane. I added some soy sauce. It sat like that in the marinade about 20 minutes while I pre-heated the oven to 425 degrees. I put them in the oven for 30 minutes breast side down. After that I flipped them over and drizzled the breasts with sesame oil, honey and black and white sesame seeds and put them back in the oven for another 25 minutes.
Laura believes "it's a chance every day to pull ourselves out of the mundane and give our lives a little polish and pizazz." I agree with her. A little pizazz is worth doing.
I had no idea at that time that I would be cooking in the afternoon, something that wasn't quick and speedy. Dinner however, is the time that I more or less go all out because I am not just cooking for myself and perhaps it is the time to sit and relax and enjoy a good meal whether it is out or at home.
I know that there are many who say you should eat like a king or queen for breakfast, some lesser title for lunch and a pauper for dinner but I wasn't brought up that way and lifestyle isn't really going to change that much.
I have to watch my weight, as everyone who knows me is well aware. Dinner was going to be very simple tonight: Chicken breasts with the bone in but without the skin, broccoli and some kind of starch and earlier in the day I hadn't decided whether it was going to be yellow potatoes, sweet potato fries or butternut squash, all of which were readily available in my fridge. Then I ended up cooking Carrot Soup. I guess I was inspired by Laura Calder who never believes in a 20 course meal but says an entree, main course and dessert is all that is necessary.
I still had tons of carrots in the fridge, along with onions, fresh garlic and a bay leaf and chicken stock, primarily what is needed to make her carrot soup. As simple as it sounds, a sous chef would have come in handy to slice, grate or crush. I have made it now. It is delicious and will serve as the entree. The main course will still be the chicken breasts and boiled broccoli. Dessert will be a mixture of fresh strawberries and raspberries finished off with a touch of maple syrup. You can be on a diet without being totally dull or ordinary. It just takes a little work.
Carrots at this time of year are very sweet and easily to come by freshly picked. Carrot soup is fantastic when you start off with tasty carrots. I used her basic recipe but added more stock since her two cups didn't exactly cover the vegetables.
LAURA'S CARROT SOUP
2-3 tbsp. butter
2 medium onions thinly sliced
1 1/2 pounds grated or chopped carrots
3 garlic cloves, crushed
1 bay leaf
Chicken stock to cover the vegetables
Salt and pepper
a few spoonfuls of sour cream
paprika
A handful of fresh coriander leaves (cilantro)
Melt the butter in a large pot and gently saute the onions until soft. I used Le Crueset to be perfectly French. Add the carrots, garlic, bay leaf, and the stock. It should be enough to just cover the vegetables. Season with salt and pepper, bring to a boil, reduce heat and simmer until the carrots are very soft, about 15 minutes.
Cool slightly, then discard the bay leaf. I pureed it with my immersion blender, something Emeril used to refer to as his boat motor. It calls for straining but I sort of like a more rustic soup. I will serve it garnished with a spoonful of sour cream, a sprinkle of paprika and a bit of chopped coriander or cilantro.
Now for the chicken. I always hesitate to give out a recipe I haven't fully tested but I can tell you generally. I have marinated it in lemon, lime and orange juice, finely grating the coloured part of the rind with a micro plane. I added some soy sauce. It sat like that in the marinade about 20 minutes while I pre-heated the oven to 425 degrees. I put them in the oven for 30 minutes breast side down. After that I flipped them over and drizzled the breasts with sesame oil, honey and black and white sesame seeds and put them back in the oven for another 25 minutes.
Laura believes "it's a chance every day to pull ourselves out of the mundane and give our lives a little polish and pizazz." I agree with her. A little pizazz is worth doing.
Thursday 13 October 2011
SIDEWAYS
We all have those days when things don't go as expected and there is no Plan B in the works. Such was my last day or so. In retrospect, although I was going to say it started off with a bad hair day, I can actually say the day before wasn't great. I had my hair done and it looked wonderful and curly but I couldn't find my car keys when I left the hair establishment. I went mad retracing my footsteps and going through my purse at least twice thoroughly. I was well aware that it is impossibility to lock the keys in my car as my car just won't allow for that. Finally, I went to the car to find out I had left my car keys and my house keys in the cup holder and hadn't locked the car. Someone could have had a great win there but I was fortunate they didn't.
The next morning was the bad hair day, unusual for me who often walks into the salon and receives comments like I had just had my hair done. But yesterday it was poker straight. The weather was inclement and it was hot in the house. I will blame that combination of things. When a girl has a bad hair day everything goes sideways.
By evening, the rain was heavy. I had a meeting at the RCYC (The Royal Canadian Yacht Club) but the land offices and not on the island. It was dark but the glass doors were well lit, or should I say glass door. The other beside it was a window that looked like an open door and I went smack dab, nose forward into it. Tears welled up and the lady inside showed great concern. I can't believe I am the only one to do that. When I left I examined the window beside the door and still thought it looked like nothing was there ... except for my telltale nose print. I was more astute on the way out and thought my sideways was going straight but not so. I opened my umbrella and heard an explosion. The first words out of my mouth were "What was that?" Little needle like objects were flying everywhere. It was the mechanism in this expensive automatic umbrella that had gone awry. I managed to hold the limp fabric of the umbrella over my head now like a large hat until I arrived at my car all the while it rattled like a bucket of bolts.
All I could think of was food, drink and the comforts of home. Only my pets were there. I made myself a nice sandwich of pepperoni and lactose free light cheese. I had a few peppercinos on the side. It was delicious and I didn't want to drink coffee or water and remembered the remainder of the bottle of white wine in the fridge. I polished that off in several shots in a little glass that would fit into the dishwasher so I wouldn't have to hand wash it. It was lovely. My dessert was 3 humungous Campfire marshmallows. I proceeded then to smoky almonds and dark chocolate bark, all leftover from Thanksgiving or even Rosh Hashana. I finished my pig out, watched TV and my husband finally came home from his meeting and I went to bed.
I woke up in the morning and blew the blood from my nose from last night's misdoings. I weighed myself and noted I had gained almost a pound from my late night eating and drinking. I made myself my latte, took a few sips and as usual I am up and down in the morning collecting my things or feeding the cats before going out. By the time I returned to the latte, a ladybug had flown into it and drowned. Will this sideways direction ever end, I wondered, except someone told me later that ladybugs are good luck.
As the day went on, things got better, thank goodness. Maybe ladybugs are good luck. Maybe that is the end to this comedy of errors. I read the morning paper about how all the things that are now bad for you. Multivitamins can kill you, Vitamin E can cause prostate cancer, apples can rot your teeth and juice is worse and fish can bring on early menopause. All of a sudden, a bright light was illuminated. I don't take multivitamins or Vitamin E, I don't drink fruit juice and I don't eat fish. Maybe all the crap I ate wasn't so bad after all. Nobody has said that wine and chocolates were bad for you. There is a light at the end of the tunnel even though my nose still hurts when I wrinkle it.
My sideways has straightened up. I am doing something right.
The next morning was the bad hair day, unusual for me who often walks into the salon and receives comments like I had just had my hair done. But yesterday it was poker straight. The weather was inclement and it was hot in the house. I will blame that combination of things. When a girl has a bad hair day everything goes sideways.
By evening, the rain was heavy. I had a meeting at the RCYC (The Royal Canadian Yacht Club) but the land offices and not on the island. It was dark but the glass doors were well lit, or should I say glass door. The other beside it was a window that looked like an open door and I went smack dab, nose forward into it. Tears welled up and the lady inside showed great concern. I can't believe I am the only one to do that. When I left I examined the window beside the door and still thought it looked like nothing was there ... except for my telltale nose print. I was more astute on the way out and thought my sideways was going straight but not so. I opened my umbrella and heard an explosion. The first words out of my mouth were "What was that?" Little needle like objects were flying everywhere. It was the mechanism in this expensive automatic umbrella that had gone awry. I managed to hold the limp fabric of the umbrella over my head now like a large hat until I arrived at my car all the while it rattled like a bucket of bolts.
All I could think of was food, drink and the comforts of home. Only my pets were there. I made myself a nice sandwich of pepperoni and lactose free light cheese. I had a few peppercinos on the side. It was delicious and I didn't want to drink coffee or water and remembered the remainder of the bottle of white wine in the fridge. I polished that off in several shots in a little glass that would fit into the dishwasher so I wouldn't have to hand wash it. It was lovely. My dessert was 3 humungous Campfire marshmallows. I proceeded then to smoky almonds and dark chocolate bark, all leftover from Thanksgiving or even Rosh Hashana. I finished my pig out, watched TV and my husband finally came home from his meeting and I went to bed.
I woke up in the morning and blew the blood from my nose from last night's misdoings. I weighed myself and noted I had gained almost a pound from my late night eating and drinking. I made myself my latte, took a few sips and as usual I am up and down in the morning collecting my things or feeding the cats before going out. By the time I returned to the latte, a ladybug had flown into it and drowned. Will this sideways direction ever end, I wondered, except someone told me later that ladybugs are good luck.
As the day went on, things got better, thank goodness. Maybe ladybugs are good luck. Maybe that is the end to this comedy of errors. I read the morning paper about how all the things that are now bad for you. Multivitamins can kill you, Vitamin E can cause prostate cancer, apples can rot your teeth and juice is worse and fish can bring on early menopause. All of a sudden, a bright light was illuminated. I don't take multivitamins or Vitamin E, I don't drink fruit juice and I don't eat fish. Maybe all the crap I ate wasn't so bad after all. Nobody has said that wine and chocolates were bad for you. There is a light at the end of the tunnel even though my nose still hurts when I wrinkle it.
My sideways has straightened up. I am doing something right.
Monday 10 October 2011
THANKS WITH THE BIRD
It is now Thanksgiving Day and my menu evolved yesterday after returning from a less than 24 hour trip to Florida. I wasn't much of a soothsayer to get there and find a tropical storm that would get worse as the days went on. All is well, and I am glad to be home for Canadian Thanksgiving and sharing it with my family. My day began with a good laugh as I read the morning paper and had my coffee. The writer had scribed an essay on how horrible she was as a cook that cracked me up. Albeit she hated holidays and cooking even more. As I always say, it is difficult to do something well when you don't enjoy it but you have to, suck it up and do the best you can. Obviously, the writer of the essay didn't feel the same way. She didn't have a Plan B and I suppose there was nothing much in her fridge for the long weekend.
Her two adult daughters wanted to do Thanksgiving on Friday night as they had other things to do on the weekend. I can understand that especially in light of their mother's cooking. She didn't start cooking until 5:30 at night thinking that a small turkey breast would take no time at all. She forgot to baste it. It was burnt on the outside, not cooked on the inside and it eventually ended up in the compost. She bought cranberries thinking she was going to make cranberry sauce which is something that only a seasoned cook should do. Of course, it was bitter and inedible. The potatoes were left on too long and became powdery. One daughter who generally likes broccoli had been turned off a week or so ago when she found a worm on her plate after she cooked it. Didn't she know she had to wash it well first? Oh well, perhaps it is like mother, like daughter. It seems like they had dried out potatoes, broccoli, some dressing and bread. Wow! what a great Thanksgiving dinner. To follow, she purchased a pumpkin pie because everyone else in the store was buying one, forgetting her girls hated pumpkin pie. She had left the tea on too long too and it was strong enough to walk on. I laughed my head off but the kicker was her next year's menu would be fish sticks and rice because everyone liked that and she never botches that. That is, everyone but me.... fish sticks and rice...Yuck!
Next, I turned on the TV only to hear that catfish were swimming on the roads in parts of Florida. That was a hint I should have left when I did.
Anyway, back to my Thanksgiving dinner. Yesterday, I made an elaborate menu that I knew would change as the day progressed. The turkey prep started the night before with sort of brining with sugar, salt and spices which I would wash off today. It is like bathing a baby and then drying it. The stuffing took over an hour to prepare and then I had to wait until it cooled before I stuffed it. Mr. Turkey is resting comfortably now as we speak in a loose aluminum tent in the oven. Until that bird is ready to serve, I reserve my judgment. Although, my experience sounds a little more solid than the lady that had Thanksgiving without the bird.
What really changed in my menu were the side dishes. I was already sick of complicated menus and thought I am always much better working with what was going on in my head. Besides when I checked the fridge I had more carrots than I needed plus a half a bag of yellow potatoes I didn't realize I had. You know the saying if you have lemons to make lemonade. Well my thoughts are if you have carrots and potatoes you can made a delicious dish or even two.
ROASTED CARROTS WITH PINEAPPLE AND HONEY
I can give you my recipe because it is made and I don't want to forget what I did.
To start there is a master recipe for all basic roasted vegetables. Roast vegetables in the centre of the oven at 475 degrees F. Generally for 1 lb. of veggies, use one to three tbsp. of extra virgin olive oil and toss with Kosher salt and freshly ground black pepper. Fresh lemon juice is optional.
What changes are the times. For example, asparagus is fast. It is 5 minutes on one side, flip, and roast 5 to 8 minutes on the other side. Carrots are 12-15 minutes, flip and roast another 3-5 minutes.
It is after that when the seasoning begins. While it was still on the cookie sheet I drizzled the carrots with honey and tossed it in the remaining oil. Then I put them in a dish and I added: cinnamon, nutmeg, about 1/2 cup of brown sugar and 1/2 cup of finely chopped pineapple and its juice. It turned out well. All I need to do now is reheat at dinner.
SAUTEED MUSHROOMS WITH ONION, GARLIC AND LEEK
Now this is another dish I did without a recipe that worked really well. I used a stove top method.
I sauteed 2 chopped onions, 5 cloves of garlic and a leftover leek I sliced thinly in about 1/4 cup of extra virgin olive oil over medium-high heat. I let it go for about 5 minutes until the onions became translucent. Then I added 2 and 1/2 trays of sliced cremini mushrooms. The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. I did add a little nutmeg, unsalted butter and some Garlic Fiesta Seasoning but after the initial stir, I let it do its own thing getting nice and brown and mellow in the skillet for about 5 minutes. I didn't add salt and pepper until then because I believe salt dries out mushrooms if you add it too early. Then I finished it off cooking with a little more than half a cup of good red wine although a half a cup would suffice. I just hated to leave a few dregs in the bottle. It is delish. I will reheat and garnish it with some fresh parsley just before serving.
I didn't say this was going to be a Weight Watchers meal but everything in moderation. There are plenty of vegetables to choose from. I have the mushrooms, asparagus, green beans, carrots and mashed potatoes. That is almost a meal in itself and there is a salad to begin the meal. So it is primarily being judicious with the turkey and stuffing that will keep the calories or points in check. After all, Thanksgiving is a tradition and all about giving thanks for the harvest.
Her two adult daughters wanted to do Thanksgiving on Friday night as they had other things to do on the weekend. I can understand that especially in light of their mother's cooking. She didn't start cooking until 5:30 at night thinking that a small turkey breast would take no time at all. She forgot to baste it. It was burnt on the outside, not cooked on the inside and it eventually ended up in the compost. She bought cranberries thinking she was going to make cranberry sauce which is something that only a seasoned cook should do. Of course, it was bitter and inedible. The potatoes were left on too long and became powdery. One daughter who generally likes broccoli had been turned off a week or so ago when she found a worm on her plate after she cooked it. Didn't she know she had to wash it well first? Oh well, perhaps it is like mother, like daughter. It seems like they had dried out potatoes, broccoli, some dressing and bread. Wow! what a great Thanksgiving dinner. To follow, she purchased a pumpkin pie because everyone else in the store was buying one, forgetting her girls hated pumpkin pie. She had left the tea on too long too and it was strong enough to walk on. I laughed my head off but the kicker was her next year's menu would be fish sticks and rice because everyone liked that and she never botches that. That is, everyone but me.... fish sticks and rice...Yuck!
Next, I turned on the TV only to hear that catfish were swimming on the roads in parts of Florida. That was a hint I should have left when I did.
Anyway, back to my Thanksgiving dinner. Yesterday, I made an elaborate menu that I knew would change as the day progressed. The turkey prep started the night before with sort of brining with sugar, salt and spices which I would wash off today. It is like bathing a baby and then drying it. The stuffing took over an hour to prepare and then I had to wait until it cooled before I stuffed it. Mr. Turkey is resting comfortably now as we speak in a loose aluminum tent in the oven. Until that bird is ready to serve, I reserve my judgment. Although, my experience sounds a little more solid than the lady that had Thanksgiving without the bird.
What really changed in my menu were the side dishes. I was already sick of complicated menus and thought I am always much better working with what was going on in my head. Besides when I checked the fridge I had more carrots than I needed plus a half a bag of yellow potatoes I didn't realize I had. You know the saying if you have lemons to make lemonade. Well my thoughts are if you have carrots and potatoes you can made a delicious dish or even two.
ROASTED CARROTS WITH PINEAPPLE AND HONEY
I can give you my recipe because it is made and I don't want to forget what I did.
To start there is a master recipe for all basic roasted vegetables. Roast vegetables in the centre of the oven at 475 degrees F. Generally for 1 lb. of veggies, use one to three tbsp. of extra virgin olive oil and toss with Kosher salt and freshly ground black pepper. Fresh lemon juice is optional.
What changes are the times. For example, asparagus is fast. It is 5 minutes on one side, flip, and roast 5 to 8 minutes on the other side. Carrots are 12-15 minutes, flip and roast another 3-5 minutes.
It is after that when the seasoning begins. While it was still on the cookie sheet I drizzled the carrots with honey and tossed it in the remaining oil. Then I put them in a dish and I added: cinnamon, nutmeg, about 1/2 cup of brown sugar and 1/2 cup of finely chopped pineapple and its juice. It turned out well. All I need to do now is reheat at dinner.
SAUTEED MUSHROOMS WITH ONION, GARLIC AND LEEK
Now this is another dish I did without a recipe that worked really well. I used a stove top method.
I sauteed 2 chopped onions, 5 cloves of garlic and a leftover leek I sliced thinly in about 1/4 cup of extra virgin olive oil over medium-high heat. I let it go for about 5 minutes until the onions became translucent. Then I added 2 and 1/2 trays of sliced cremini mushrooms. The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. I did add a little nutmeg, unsalted butter and some Garlic Fiesta Seasoning but after the initial stir, I let it do its own thing getting nice and brown and mellow in the skillet for about 5 minutes. I didn't add salt and pepper until then because I believe salt dries out mushrooms if you add it too early. Then I finished it off cooking with a little more than half a cup of good red wine although a half a cup would suffice. I just hated to leave a few dregs in the bottle. It is delish. I will reheat and garnish it with some fresh parsley just before serving.
I didn't say this was going to be a Weight Watchers meal but everything in moderation. There are plenty of vegetables to choose from. I have the mushrooms, asparagus, green beans, carrots and mashed potatoes. That is almost a meal in itself and there is a salad to begin the meal. So it is primarily being judicious with the turkey and stuffing that will keep the calories or points in check. After all, Thanksgiving is a tradition and all about giving thanks for the harvest.
Sunday 9 October 2011
WISE AS A SAGE
This was the weekend we were finally going to get away to our Florida condo, something we hadn't done in at least 7 months. There were enough tip-offs to say we shouldn't have gone. First, there was an illegal wildcat strike by security people at Pearson Airport. If we didn't have a Nexus pass we would have waited 4 hours instead of the 2 we did wait. Then we ran into Leslie Roberts, News Anchor for Global TV who advised us the weather called for rain for the next 5 days. After a delayed take-off we finally arrived at our destination. It was cloudy but that's all. By the time we returned from our usual trek to Anthony's Coal-Fired Pizza it was a torrential downpour. As the night progressed, the winds hit close to 50 mph. There was thunder, lightning and flooding in the streets. There were warnings to not walk into any water as we would not know the depth. I remember a time like that before when cars were floating on the road outside our apartment and the water was up to the knees.
We were also missing Yom Kippur and Thanksgiving, the fast and the feast. My kids were all in Toronto and messages came back that my New York granddaughter, Allegra, was looking for me and calling my name. My daughter-in-law, Erica was missing Thanksgiving with us. We were also missing our traditional breaking of the fast at my daughter-in-law Dara's parents.
It just wasn't the right weekend to be away. The odds were against us. I am a focused planner who knows what I am doing for the day when I get up. I didn't yesterday. We hadn't been away 24 hours and I really didn't know what I was going to do. It was already Yom Kippur so we weren't dining.
It was 8:35 in the morning and I looked at Paul and he at me and we decided to blow this pop stand and get home. It was a wise choice. We could see our New York family who were staying at our home and to break the fast at the Rakowski's house. Like in Fiddler on the Roof we are steeped in tradition and it is very comforting.
Jay, Dara and Allegra returned to New York today after we all went out to brunch. Rob, Melinn and the girls and Noah, Erica and his family are all coming now for Thanksgiving dinner tomorrow afternoon. I now feel where I should be. I have worked on the following Thanksgiving menu but am not ready to share the recipes until after the fact.
We were also missing Yom Kippur and Thanksgiving, the fast and the feast. My kids were all in Toronto and messages came back that my New York granddaughter, Allegra, was looking for me and calling my name. My daughter-in-law, Erica was missing Thanksgiving with us. We were also missing our traditional breaking of the fast at my daughter-in-law Dara's parents.
It just wasn't the right weekend to be away. The odds were against us. I am a focused planner who knows what I am doing for the day when I get up. I didn't yesterday. We hadn't been away 24 hours and I really didn't know what I was going to do. It was already Yom Kippur so we weren't dining.
It was 8:35 in the morning and I looked at Paul and he at me and we decided to blow this pop stand and get home. It was a wise choice. We could see our New York family who were staying at our home and to break the fast at the Rakowski's house. Like in Fiddler on the Roof we are steeped in tradition and it is very comforting.
Jay, Dara and Allegra returned to New York today after we all went out to brunch. Rob, Melinn and the girls and Noah, Erica and his family are all coming now for Thanksgiving dinner tomorrow afternoon. I now feel where I should be. I have worked on the following Thanksgiving menu but am not ready to share the recipes until after the fact.
THANKSGIVING DINNER
Mini Baguette Crisps with Cheese and Fig Jam
Lemony Caesar Salad with Garlic-Parmesan Toasts
(no anchovies for Melinn)
Roast Organic Turkey with Gravy
Apple and Dried Cranberry Sage Stuffing
Cranberry and Orange Sauce
Roasted Butternut Squash
Sauteed Mushrooms with Herbs
Roasted Asparagus and Roasted Green Beans with
Caramelized Shallot Butter
Cilantro Lime Sweet Potato Fries
Chocolate Mousse Cake
Neapolitan Ice Cream
Erica's Pumpkin Cupcakes
Chocolate-Caramel Apples
It was wise to return to Toronto but there is definitely a double entendre with the word sage, one being the soothsayer and the other the herb that is used in the stuffing as well as other Thanksgiving dishes.
I will let you know how it all turns out. One thing I learned other than following my instincts, was Ace Bakery makes a sage bread just in time for Thanksgiving and it is their stuffing recipe that I am going to use.
Tuesday 4 October 2011
BRUSSELS SPROUTS
Brussels sprouts are a vegetable you either love or hate. It suddenly occurred to me why people find the taste too sharp. I had recently made a stir-fry with it and for the first time noticed the huge difference in flavour between the core and the leaves. The core is spicy and sharp and not that tasty. I remember watching a cooking show where the chef just used the leaves of the Brussels sprouts. Now I know why.
I think it is best to look at a Brussels sprout as a mini cabbage. If you wanted to get the best out of your cabbage, you would remove the outer leaves, quarter and cut away the core. I would do the same for Brussels sprouts. In essence you would be left with the leaves and that would cook in five minutes or less. That way you could cook it just like cabbage with a knob or butter, salt and pepper or add it to an earthy lentil soup for a warming lunch.
Harvest vegetables with pomegranate vinaigrette would be a light side dish for this Thanksgiving weekend. Roasting brings out the natural sweetness and creates beautiful carmelization. It offsets perfectly with the acid of balsamic vinegar for a tasty autumn side dish. A colourful combination could be sweet potatoes, cauliflower, broccoli and Brussels sprouts, of course. Longo's has Pomegranate Sparkling Fruit Juice and their own make of Roasted Garlic & Shallot Grilling oil. Coupled with a good Balsamic Vinegar and tossing all the vegetables together and you would have the beginnings of a tasty dish. Spread it all on parchment paper on a baking sheet and let it roast for 30-45 minutes. Sprinkle with pomegranate seeds and serve. That's the skinny version of a Brussels sprout side dish worth about 4 points.
Now if you really want to treat yourself to something rich and delish, try Rachael Ray's recipe of Brussels Sprouts with Bacon. She uses bacon, olive oil, shallot and chicken broth. First you brown bacon in a skillet over medium high heat. Remove the bacon to a paper towel lined plate. Add her EVOO (extra virgin olive oil) to the pan.... 1 turn of the pan as she says. Add shallots and saute 1 or 2 minutes. Then you add the Brussels sprouts and coat them in oil. Season with salt and pepper. Cook Brussels sprouts for a minute to begin to soften and then add chicken broth. Bring broth to a bubble and cover and reduce heat to medium low cooking until tender which should be very fast since you have now taken out the core of the Brussels sprouts. When you serve them, top with the cooked bacon bits. Sounds delish and I have no idea what the point value is of this dish but how bad can it be? Of course, frying in bacon and olive oil isn't great but we also used oil in the roasted harvest vegetable dish.
I would guess a serving of either of these Brussels sprouts recipes would be about 1 cup.
I think it is best to look at a Brussels sprout as a mini cabbage. If you wanted to get the best out of your cabbage, you would remove the outer leaves, quarter and cut away the core. I would do the same for Brussels sprouts. In essence you would be left with the leaves and that would cook in five minutes or less. That way you could cook it just like cabbage with a knob or butter, salt and pepper or add it to an earthy lentil soup for a warming lunch.
Harvest vegetables with pomegranate vinaigrette would be a light side dish for this Thanksgiving weekend. Roasting brings out the natural sweetness and creates beautiful carmelization. It offsets perfectly with the acid of balsamic vinegar for a tasty autumn side dish. A colourful combination could be sweet potatoes, cauliflower, broccoli and Brussels sprouts, of course. Longo's has Pomegranate Sparkling Fruit Juice and their own make of Roasted Garlic & Shallot Grilling oil. Coupled with a good Balsamic Vinegar and tossing all the vegetables together and you would have the beginnings of a tasty dish. Spread it all on parchment paper on a baking sheet and let it roast for 30-45 minutes. Sprinkle with pomegranate seeds and serve. That's the skinny version of a Brussels sprout side dish worth about 4 points.
Now if you really want to treat yourself to something rich and delish, try Rachael Ray's recipe of Brussels Sprouts with Bacon. She uses bacon, olive oil, shallot and chicken broth. First you brown bacon in a skillet over medium high heat. Remove the bacon to a paper towel lined plate. Add her EVOO (extra virgin olive oil) to the pan.... 1 turn of the pan as she says. Add shallots and saute 1 or 2 minutes. Then you add the Brussels sprouts and coat them in oil. Season with salt and pepper. Cook Brussels sprouts for a minute to begin to soften and then add chicken broth. Bring broth to a bubble and cover and reduce heat to medium low cooking until tender which should be very fast since you have now taken out the core of the Brussels sprouts. When you serve them, top with the cooked bacon bits. Sounds delish and I have no idea what the point value is of this dish but how bad can it be? Of course, frying in bacon and olive oil isn't great but we also used oil in the roasted harvest vegetable dish.
I would guess a serving of either of these Brussels sprouts recipes would be about 1 cup.
Monday 3 October 2011
READY TO EAT
There are days when I am back cooking for two. The leftovers from last week have been deposited in the compost bin and we are ready for something new. The only problem is it is a damp, rainy October day. I have my last meeting at 3 p.m. but am relishing the do-nothing possibilities of the rest of the day, something I haven't had for a while. I shop nearly daily so there is always something in the fridge or freezer that is eat worthy.
I have a pot of my chicken soup on the stove, always a wonderful go-to on a yucky day. But what else can I serve. I rooted through the freezer and found Gusto della Casa's frozen Mushroom Tagliatelle. A little calculation showed 5 points per cup and it has no artificial colours or flavours and no preservatives. I can add to that for dinner. I had just bought a jar of Daiter's Vegetarian Meatballs the other day. They aren't made of any soy product. Like other Jewish vegetarian dishes, they are made with things like eggs and veggies and matzo meal. That calculation came to 1 point for 2 vegetarian meatballs. That is a great addition but I can still add something else and I am sure I will but I have a wonderful start on a nice comfort food dinner for a dreary day.
I checked out the ingredients in the vegetarian meatballs. It is just tomato sauce, mushrooms, vegetable stock, egg whites, carrots, broccoli, matzo meal, onion, fresh garlic, sugar, lemon and parsley in descending order which means the largest amount goes first on a label.
Ah, all I need now is a good book to read.
I have a pot of my chicken soup on the stove, always a wonderful go-to on a yucky day. But what else can I serve. I rooted through the freezer and found Gusto della Casa's frozen Mushroom Tagliatelle. A little calculation showed 5 points per cup and it has no artificial colours or flavours and no preservatives. I can add to that for dinner. I had just bought a jar of Daiter's Vegetarian Meatballs the other day. They aren't made of any soy product. Like other Jewish vegetarian dishes, they are made with things like eggs and veggies and matzo meal. That calculation came to 1 point for 2 vegetarian meatballs. That is a great addition but I can still add something else and I am sure I will but I have a wonderful start on a nice comfort food dinner for a dreary day.
I checked out the ingredients in the vegetarian meatballs. It is just tomato sauce, mushrooms, vegetable stock, egg whites, carrots, broccoli, matzo meal, onion, fresh garlic, sugar, lemon and parsley in descending order which means the largest amount goes first on a label.
Ah, all I need now is a good book to read.
Sunday 2 October 2011
GIVE AWAY, PUT AWAY, THROW AWAY
It is the first Sunday in October. It is time to renew our spirits and enjoy the peace that awaits us as the Flylady says. The New York children have returned home. The holidays are over and it is time to do a Super Fling Boogie in my fridge. Body clutter is the most personal clutter of all and the first step is to purge the cupboards of all the temptations and the fridge of holiday leftovers that have run their course or contribute to bad eating habits.
I am gratified though, to all who are around me that I have become known as the food lady not only for my cats and dog but for my grandchildren, my sons and daughters-in-law and my close friends who received one of the twenty honey cakes I made. This morning my granddaughter Allegra was following me around the kitchen until her scrambled eggs were ready. She likes the way I do them and that makes me happy. My daughter-in-law, Dara, who is with child has done a wonderful job of clearing out a couple of honey cakes, extraneous bean salads, kugels and the like. She confessed and apologized for eating all the meringue from the frozen lemon torte, making such a mess of it that she had to throw the rest in the garbage. Food is there to eat but when it is done and the party is over it is time to get rid of it all. It is like the flowers and decorations at a party. They look so beautiful at the event but when it is over, it is time to say good-bye to them. It has served its purpose as did all the delectable food I made for the holidays and my family.
Now, so you don't think that food is the only thing on my mind, Sunday is also a day when I go around doing my 5-minute room rescue or "fling boogie". It is when I go like a bat out of hell from room to room seeking some semblance of order. I think this will be the week to also focus on the exploding pile of papers on my kitchen and office desks. Statistics says that 95% of paper clutter comes from junk mail and newspapers but mine also includes loot bags from parties, cards and gift wrap that come with the many holiday gifts.
This week I am determined to get my body clutter, fridge clutter, paper clutter under control. The weather has suddenly turned. It is cold, it is damp, it is October. Time also to think of getting the furnaces checked, the air conditioning turned off, the pool closed, the floor heaters turned on and preparing for winter.
The one good thing I am looking forward to today is a nice hot bowl of chicken soup.
I am gratified though, to all who are around me that I have become known as the food lady not only for my cats and dog but for my grandchildren, my sons and daughters-in-law and my close friends who received one of the twenty honey cakes I made. This morning my granddaughter Allegra was following me around the kitchen until her scrambled eggs were ready. She likes the way I do them and that makes me happy. My daughter-in-law, Dara, who is with child has done a wonderful job of clearing out a couple of honey cakes, extraneous bean salads, kugels and the like. She confessed and apologized for eating all the meringue from the frozen lemon torte, making such a mess of it that she had to throw the rest in the garbage. Food is there to eat but when it is done and the party is over it is time to get rid of it all. It is like the flowers and decorations at a party. They look so beautiful at the event but when it is over, it is time to say good-bye to them. It has served its purpose as did all the delectable food I made for the holidays and my family.
Now, so you don't think that food is the only thing on my mind, Sunday is also a day when I go around doing my 5-minute room rescue or "fling boogie". It is when I go like a bat out of hell from room to room seeking some semblance of order. I think this will be the week to also focus on the exploding pile of papers on my kitchen and office desks. Statistics says that 95% of paper clutter comes from junk mail and newspapers but mine also includes loot bags from parties, cards and gift wrap that come with the many holiday gifts.
This week I am determined to get my body clutter, fridge clutter, paper clutter under control. The weather has suddenly turned. It is cold, it is damp, it is October. Time also to think of getting the furnaces checked, the air conditioning turned off, the pool closed, the floor heaters turned on and preparing for winter.
The one good thing I am looking forward to today is a nice hot bowl of chicken soup.
Saturday 1 October 2011
A CITY IN ARIZONA?
This was a week of Jewish New Year celebrations. By Friday, I was determined to get back on track and listen up for non-scale victories that might be doable. As Walt Disney once said "If you can dream it, you can do it". If I wasn't eating and hosting lunch or dinner, then I was preparing food. One woman asked me today if I was in the food business. I said I wasn't but knew in my mind that I was, am and always will be food obsessed. The difference this time is when I find myself face-to-face with a buffet table, I navigate it better and am more portion-vigilant. When I weighed in this morning I was pleased that I maintained the status quo and was on the right end of the spectrum when I lost .2 of a pound.
You may ask about the weird title of "A City in Arizona". Well there is a City in Arizona called Tempe but that is as far away as people explaining the word "Tempeh". Last night I had the privilege of going to an intimate dinner to welcome the 2011 Canada's Walk of Fame Inductees at the Windsor Arms Hotel. The main course had three options: Beef Tenderloin, Alaskan Black Cod, or Tempeh Stir Fry. I asked the server what "tempeh" was and she said it meant "crispy". I said what do you mean crispy? Do you mean deep fried and she said no it wasn't deep fried. I think she was mixed up with the word Tempura though and she might have said a city in Arizona, she was so far from the truth.
It was really tasty and I didn't have to endure the carb-laden sides that went with the other two choices. I knew it had to be the vegetarian option since there was already a meat or fish one. The menu explained it included steamed broccoli, bok choy and sweet potato and was served on a bed of brown rice but I think it was actually mixed with wild rice. Anyway, even if I didn't know what tempeh was, I knew I liked all the rest of the ingredients in this stir-fry. To me, tempeh tasted like a roasted chestnut in texture and had a little bit of a nutty quality.
When I arrived home, I checked out the word "Tempeh" on the computer. It is a tasty and nutritious protein-loaded staple of vegetarian cooking. It is one point in the Weight Watchers program for 1/4 cup of it and here are ten things I found out about tempeh.
1. Made of whole soybeans that are soaked, dehulled, and partially cooked
2. It's the only major soy-based food that did not originate in China or Japan
3. It is created through fermentation
4. Loaded with vegetable protein (20 grams per serving)
5. Easy to digest
6. Often used as a meat substitute in vegan and vegetarian cuisine
7. A staple food Indonesia for over 2000 years
8. Great source of fibre
9. Very good source of manganese
10. It tastes great!
... and if I were to add a #11, I would add that it is low in calories and will help you lose weight.
In my definition studies of tempeh, I also found that it is often formed into a patty, similar to a very firm veggie burger. Many commercially prepared brands add other grains such as barley and also add spices and extra flavours. Although tempeh is made from soy, it has a unique taste and is mildly flavourful on it's own, unlike tofu. It actually tastes nothing like tofu and has a textured and nutty flavour sort of like quinoa or as I had said before, roasted chestnuts.
If you would have asked me last night, I would have said I wouldn't buy it and make it into a stir-fry. After a little studying and finding out it really isn't tofu nor does it taste like it, I am now going to look for it in the supermarket or maybe the health food store. I am not exactly sure where it is available. I commend the Windsor Arms for making a vegetarian dish that is tasty and actually has protein, a complaint of many vegetarians when asking for a vegetarian meal at a dinner. It is also nice to know that there are numerous ways it can be prepared other than stir-fry like tacos or chili or burritos, Jamaican spiced nuggets, breakfast tempeh hash, Cajun marinated or barbecued, baked or instead of chicken in salads. Tempeh has opened up a whole new world for me as a Flexitarian who eats meat, dairy and vegetables but not fish.
You may ask about the weird title of "A City in Arizona". Well there is a City in Arizona called Tempe but that is as far away as people explaining the word "Tempeh". Last night I had the privilege of going to an intimate dinner to welcome the 2011 Canada's Walk of Fame Inductees at the Windsor Arms Hotel. The main course had three options: Beef Tenderloin, Alaskan Black Cod, or Tempeh Stir Fry. I asked the server what "tempeh" was and she said it meant "crispy". I said what do you mean crispy? Do you mean deep fried and she said no it wasn't deep fried. I think she was mixed up with the word Tempura though and she might have said a city in Arizona, she was so far from the truth.
It was really tasty and I didn't have to endure the carb-laden sides that went with the other two choices. I knew it had to be the vegetarian option since there was already a meat or fish one. The menu explained it included steamed broccoli, bok choy and sweet potato and was served on a bed of brown rice but I think it was actually mixed with wild rice. Anyway, even if I didn't know what tempeh was, I knew I liked all the rest of the ingredients in this stir-fry. To me, tempeh tasted like a roasted chestnut in texture and had a little bit of a nutty quality.
When I arrived home, I checked out the word "Tempeh" on the computer. It is a tasty and nutritious protein-loaded staple of vegetarian cooking. It is one point in the Weight Watchers program for 1/4 cup of it and here are ten things I found out about tempeh.
1. Made of whole soybeans that are soaked, dehulled, and partially cooked
2. It's the only major soy-based food that did not originate in China or Japan
3. It is created through fermentation
4. Loaded with vegetable protein (20 grams per serving)
5. Easy to digest
6. Often used as a meat substitute in vegan and vegetarian cuisine
7. A staple food Indonesia for over 2000 years
8. Great source of fibre
9. Very good source of manganese
10. It tastes great!
... and if I were to add a #11, I would add that it is low in calories and will help you lose weight.
In my definition studies of tempeh, I also found that it is often formed into a patty, similar to a very firm veggie burger. Many commercially prepared brands add other grains such as barley and also add spices and extra flavours. Although tempeh is made from soy, it has a unique taste and is mildly flavourful on it's own, unlike tofu. It actually tastes nothing like tofu and has a textured and nutty flavour sort of like quinoa or as I had said before, roasted chestnuts.
If you would have asked me last night, I would have said I wouldn't buy it and make it into a stir-fry. After a little studying and finding out it really isn't tofu nor does it taste like it, I am now going to look for it in the supermarket or maybe the health food store. I am not exactly sure where it is available. I commend the Windsor Arms for making a vegetarian dish that is tasty and actually has protein, a complaint of many vegetarians when asking for a vegetarian meal at a dinner. It is also nice to know that there are numerous ways it can be prepared other than stir-fry like tacos or chili or burritos, Jamaican spiced nuggets, breakfast tempeh hash, Cajun marinated or barbecued, baked or instead of chicken in salads. Tempeh has opened up a whole new world for me as a Flexitarian who eats meat, dairy and vegetables but not fish.
Subscribe to:
Posts (Atom)