I haven't had much to say lately. I'm diving deep into why I eat more than I should. I'm taking this online course through Daily OM to learn how to communicate better. You know, once I have something to say. I bought a shirt that says "Warning Starving Dieter May Bite If Provoked". I'm taking my martial arts classes, getting into the groove of that. This week I made tacos. This is how I do it. From the top: Paprika, garlic powder, chili powder, onion powder, cumin, and salt on a pound of hamburger. Chop and cook. Serve with tortillas, tortilla chips, tomatoes, sour cream, cheddar cheese, and lettuce. Sometimes guacamole. But you gotta get the restaurant style white tortilla chips. Heaven! Today I made chicken and dumplings by request. First you par cook the chicken. Which just means cook it til brown on the outside in butter in a pot. Then I took these out and added chopped onion, celery (out of my garden!) and carrot....
8:00am A grey-haired lady walks by the big Living room window that sits by my Work from Home desk, which reminds me to take the dog for a walk and that I have a haircut appointment this afternoon. I'm eating half of a whole wheat raisin bagel, a bit burnt on the one end, while my coffee pot does it's thing and the dishwasher runs last night's dishes. My daughter is asleep on the couch and my husband is working in his chair in the Family room. Already my phone is buzzing in my jeans pocket. My neck to shoulder muscle on my right side aches from "doing too much". It's become my M.O. lately, doing too much. Sword class last night involved a lot of swinging, going from one cut to another and not always the easy path. And yet what's on my mind again, is always on my mind, is the 35 extra pounds I carry. It was 20 yesterday, but thanks to Facebook, I realized I looked my best 12 years ago, when I got my black belt in karate, and I know I weighed about 145 th...
So the Italian parsley is in at the stores. (Big grin) which is really cool because now I can make the parsley sauce. I love parsley sauce on my fish. There are a lot of fish recipes out there, but this one makes me want to actually eat the fish, as opposed to the others I muddle through to get to the carbs I added to my plate. But you need fresh parsley, see, and you can only get it in the warm months. Well, it's warm! I picked up some Tilapia from the big Kroger down the street, the kind they show in the window, and threw it right into the freezer until I had time to work with it. Fish has like NO shelf life in the fridge. None. Once I found the parsley, the soft leafed Italian parsley just tastes better in my opinion, I knew it was time. I thawed the fish, salted it and added pepper. I put butter and olive oil in the big pan and laid the fish in. As that browned, I grabbed the parsley bunch and pulled an entire section out, instead of ripping the leaves off the top....
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