When I walked outside yesterday, there were so many signs of summer. There was the hum of lawn mowers and weed whackers. As well as the muffled laughs of far off gatherings of friends and neighbors. There was the faint chirping of birds.
And I am not ready. Even though I have picked up my exercise routine to 4 to 6 days a week, I am still carrying more winter weight than I ever have. Is this a sign of what is to come? As I age, it's going to be harder and harder to keep off that unsightly cellulite. And it doesn't help that I totally love food.
I am debating joining Weight Watchers again. It's the only thing that really worked for me other than stress and breakups (which I don't really suffer from much anymore). In fact, I think I am so happy that I just eat more and more.
What worries me is that even though I lost 16 pounds last time I did Weight Watchers (which I have gained all and more back), I became kind of obsessed, carrying a lunchbox with me everywhere I went filled with "my food." I hope this time around, I can be more realistic and not expect a ridiculous drop..rather a healthy balance. Who knows? I think I will always suffer this terrible body image problem.
I've tried that whole "I exercise, so I am healthy thing," but it doesn't work when your pants don't fit.
We'll see...my biggest goal is just to be happy.
Monday, April 27, 2009
Sunday, April 26, 2009
Woa...warm weather
I can't believe the temperatures. I am sitting here at my computer at 10:14 p.m. and I am sweating. Can this be? Nate asked, "What happened to Spring?" The weather has been a little wacky.
But I took advantage Saturday of the warm weather to grill. We are not big beef eaters, but have attempted steak before. Whatever crappy cut I chose last time was tough and disgusting. However, this time I splurged on 2 top cut sirloins (Buy one get one free at Giant). I wrapped some raw onions in foil and cooked them in the oven at 425 for 40 minutes. I also tossed some red potatoes in a garlic and herb seasoning and baked those in the oven. With about 20 minutes left on the side dishes, I fired up the grill. Over high heat, I cooked the sirloin for about 5-10 minutes, then cut the heat and let the steak sit in the grill until the sides were done.
It was amazing. I have always been afraid of ruining steaks, but this one turned out great. I think it helped that I put some aluminum foil on the grate before laying down the steak. I also added a little salt and pepper (per my dad's suggestion) to tenderize it!
Thank goodness I am no longer afraid of steak!
But I took advantage Saturday of the warm weather to grill. We are not big beef eaters, but have attempted steak before. Whatever crappy cut I chose last time was tough and disgusting. However, this time I splurged on 2 top cut sirloins (Buy one get one free at Giant). I wrapped some raw onions in foil and cooked them in the oven at 425 for 40 minutes. I also tossed some red potatoes in a garlic and herb seasoning and baked those in the oven. With about 20 minutes left on the side dishes, I fired up the grill. Over high heat, I cooked the sirloin for about 5-10 minutes, then cut the heat and let the steak sit in the grill until the sides were done.
It was amazing. I have always been afraid of ruining steaks, but this one turned out great. I think it helped that I put some aluminum foil on the grate before laying down the steak. I also added a little salt and pepper (per my dad's suggestion) to tenderize it!
Thank goodness I am no longer afraid of steak!
Friday, April 24, 2009
Grrr to technology
Technology companies know just how to get us. I happened to sneak into the electronics aisle at Wal-mart a few weeks ago to look for an adapter to play my 2GB iPod Nano (second generation, maybe first, I can't remember) in the car's tape player and I saw that they had an 8gb iPod Nano for $145.
WHAT?
I bought my original iPod in 2005. I want to say it cost me close to $200 or $300. It hold 500 songs. It was a splurge. I used my tax refund for it and loved having it. Recently though, I wanted be able to use my iPod for more than just running. So, I wanted to be able to do more organizing and categorizing to make it more useful. I didn't plan on buying an new iPod, but when I saw that the new one held 4 times more songs for half the price that I paid for the first one, I couldn't resist. I gave the old iPod to Nate. That way, he can plug his music into the Subaru instead of mine when he drives to work. He can also listen to what he wants in the kitchen.
I probably didn't need the new iPod, but it seemed like a good deal considering what I paid and got for the first one.
I over think a lot of purchases.
Now that I know I have a contracted position next year (yes, it's official), we are off to buy a new car. That, is going to be interesting!
WHAT?
I bought my original iPod in 2005. I want to say it cost me close to $200 or $300. It hold 500 songs. It was a splurge. I used my tax refund for it and loved having it. Recently though, I wanted be able to use my iPod for more than just running. So, I wanted to be able to do more organizing and categorizing to make it more useful. I didn't plan on buying an new iPod, but when I saw that the new one held 4 times more songs for half the price that I paid for the first one, I couldn't resist. I gave the old iPod to Nate. That way, he can plug his music into the Subaru instead of mine when he drives to work. He can also listen to what he wants in the kitchen.
I probably didn't need the new iPod, but it seemed like a good deal considering what I paid and got for the first one.
I over think a lot of purchases.
Now that I know I have a contracted position next year (yes, it's official), we are off to buy a new car. That, is going to be interesting!
Tuesday, April 21, 2009
My sister is married!
I apologize for not posting since, can you believe it, April 6! Time flies so fast. I haven't had much time for crafting and what little I did was in a rush (such as mending the bridesmaid dress.) When I do cook, I only have energy to eat, not take photos and post.Amy was so well organized with the wedding, that wasn't really what was taking up my time. It's school...and training for the triathlon again. I have picked up the running, biking and swimming bug again. I am signed up for 2 5ks, so that will get my rear in gear. Thanks to my cousin Wendy for this beautiful photo of Amy and I. She has always been so talented capturing Amy and I at our best. I can't wait to frame this photo. I tried to check them all out on Snapfish, but it was SO slow to upload and I don't have the patience. Tomorrrow is another day full of teaching "Animal Farm" and Reading classes to kids who are more ready for summer than I am! I won't be working much this summer...maybe a few nights here and there at Cracker Barrel, so I am hoping to have the blog flourish more this summer. Again, my apologies and I will try to keep it crankin'!
Monday, April 6, 2009
At-home Chinese cuisine
I had some time over the weekend to cook. I am pretty proud of the General Tso's with fried rice that I made on Saturday. Nate was pleased, too. Of course, no photo, because we ate it too fast and the leftovers don't do it justice.
Here is the recipe/process I used:
1 pound boneless, skinless chicken breast, cubed
1/2 cup corn starch
3 eggs, beaten
Canola, olive or some other healthy variety of oil
General Tso's glaze and sauce (available in the ethnic food aisle at Giant for the low price of $5)
Pour 1-2 inches of oil in a wok or skillet. Mix the corn starch and eggs. Coat the cubed chicken with the batter mixture and fry at a high temperature just until the chicken is cooked through. Drain it on a paper towel. Lower the heat of the pan and toss the chicken and sauce together in a pan until heated through.
For the rice, I purchased a fried rice seasoning packet (also probably available in the ethnic aisle at Giant.) Cook 3 cups of rice (brown or white) and cool. In a skillet, heat about 1-2 tablespoons oil. Add the rice and chopped onion or scallions. Add 2 tablespoons soy sauce and the seasoning packet. Stir fry for 1 minute. Push the rice aside and add 2 beaten eggs. Let them scramble and mix it into the rice. Add cooked peas or carrots and meat if desired.
It really didn't take that long and it was really tasty. Although I can say it wasn't a healthy choice, I bet it had much less calories in it than the store-bought kind. If you want to lower the calories, use egg beaters instead of eggs. No one (by that I mean Nate) will know the difference.
Here is the recipe/process I used:
1 pound boneless, skinless chicken breast, cubed
1/2 cup corn starch
3 eggs, beaten
Canola, olive or some other healthy variety of oil
General Tso's glaze and sauce (available in the ethnic food aisle at Giant for the low price of $5)
Pour 1-2 inches of oil in a wok or skillet. Mix the corn starch and eggs. Coat the cubed chicken with the batter mixture and fry at a high temperature just until the chicken is cooked through. Drain it on a paper towel. Lower the heat of the pan and toss the chicken and sauce together in a pan until heated through.
For the rice, I purchased a fried rice seasoning packet (also probably available in the ethnic aisle at Giant.) Cook 3 cups of rice (brown or white) and cool. In a skillet, heat about 1-2 tablespoons oil. Add the rice and chopped onion or scallions. Add 2 tablespoons soy sauce and the seasoning packet. Stir fry for 1 minute. Push the rice aside and add 2 beaten eggs. Let them scramble and mix it into the rice. Add cooked peas or carrots and meat if desired.
It really didn't take that long and it was really tasty. Although I can say it wasn't a healthy choice, I bet it had much less calories in it than the store-bought kind. If you want to lower the calories, use egg beaters instead of eggs. No one (by that I mean Nate) will know the difference.
Wednesday, April 1, 2009
Crock pot quickies
As you can see by the rate at which I have been posting on this Web site (as often as sloths move), I have been very busy. Well, my evenings are free, I just spend them sprawled out on the couch recovering from a bike ride or a long day with hormonal teenage boys.
Anyway, Nate is on day work, which means I try to make dinner. My showing this week hasn't been too bad. Well, Mondays he fends for himself because I have class, so I guess I didn't make anything. Tuesday I poured some salsa in the bottom of the slow cooker put in two chicken breasts and covered it with salsa and voila, we had just about the most moist and tender chicken I have ever tasted. It was perfect. I served it over rice.
Tonight, I made Italian subs. Not hard, I guess.
I took a barbecue pork loin and two chicken breasts out of the freezer. I am going to attempt to make General Tso's chicken and fried rice tomorrow. Hopefully the pork loin thaws by Friday. It's more than two pounds. (We'll have lots of leftovers.)
Nate and I both feel like we are always eating the same thing. In cycles, of course. I go in spells.
I get adventurous sometimes. Last week, I made beef tips in the Crock pot with a mushroom onion sauce. I had leftover cream of mushroom soup that I used to make tuna noodle casserole that is still in the fridge waiting to be cooked. Maybe I will make that tomorrow if the chicken doesn't work out. But inevitably, we always fall back on the old standbys. Beef and vegetables in the Crock pot with onion soup mix, etc.
One tip I do have to send off is that adding wine to cooking (in place of water, broth, etc.) makes meat taste awesome. Same with lemon juice. I know! Who would have thought?
Anyway, Nate is on day work, which means I try to make dinner. My showing this week hasn't been too bad. Well, Mondays he fends for himself because I have class, so I guess I didn't make anything. Tuesday I poured some salsa in the bottom of the slow cooker put in two chicken breasts and covered it with salsa and voila, we had just about the most moist and tender chicken I have ever tasted. It was perfect. I served it over rice.
Tonight, I made Italian subs. Not hard, I guess.
I took a barbecue pork loin and two chicken breasts out of the freezer. I am going to attempt to make General Tso's chicken and fried rice tomorrow. Hopefully the pork loin thaws by Friday. It's more than two pounds. (We'll have lots of leftovers.)
Nate and I both feel like we are always eating the same thing. In cycles, of course. I go in spells.
I get adventurous sometimes. Last week, I made beef tips in the Crock pot with a mushroom onion sauce. I had leftover cream of mushroom soup that I used to make tuna noodle casserole that is still in the fridge waiting to be cooked. Maybe I will make that tomorrow if the chicken doesn't work out. But inevitably, we always fall back on the old standbys. Beef and vegetables in the Crock pot with onion soup mix, etc.
One tip I do have to send off is that adding wine to cooking (in place of water, broth, etc.) makes meat taste awesome. Same with lemon juice. I know! Who would have thought?
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