Not Going to be Just "Comfortable" Anymore

There is a saying that we should "Eat to Live not Live to Eat".  Well I did the latter.  I lived to eat.

You will see in previous posts they are posts about food and different recipes.  I always found myself talking about food and nothing more.  There is nothing wrong with food.  What was wrong in my life was that it focused around food.  As time went on my weight continued to go up.  I stopped weighing myself because I dreaded the number I saw.  I knew that what I was eating certainly wasn't helping my waistline but I didn't feel I needed to change.  I knew I was always going to be the token "Big" girl among my friends and family.  I didn't need to change.

So I stopped being in photos, I became a great photographer so I didn't have to be in the shot.  Last year my husband and I went on a trip to Boston (one of my favorite places in this country) and there is only one photo of me while on this trip.

I didn't like how I looked in the pictures.  So here is the solution I came up with, stop being in photos.

In late July, I finally was tired of being just comfortable with how I was living my life.  If you can call what I was doing living.  Something awoke inside me and I realized I was wrong and I wasn't happy with how I was and I needed to change.  I have had my bad days and I have certainly survived those days so I most definitely going to survive this new journey.

I also knew I have to do this for myself and no one else.  I love my friends and family but I can't make this a permanent change if I base it on someone who can change.  I needed to do this for myself. I need to be the change.

So here we go....

At my heaviest (the number will be revealed later) I was very unhappy probably even depressed.  I seemed to be busting out of my clothes the ones I could fit into.  First thing first I needed to move.  I started with just walking around my building about 2/10 of a mile.  I wasn't out of breath doing it but in the beginning I could feel my heart rate raising.  I decided to cut out foods I knew I needed to cut out, later they might be reintroduced into my life but for right down I didn't need them.  I cut out carbs in the forms of bread (all kinds), pasta, and white rice.  I reintroduced into my life vegetables and fruit.  I would start my day with a home made smoothie with blueberries, strawberries, coconut water and Flax seed oil.  I will put some greek yogurt in my smoothie on those days I felt I wanted a little bit more.

As I continued to walk I was able to walk farther than the day before.  Some days I would push myself just to see what I could do and I always seemed to surprise myself.  There were days I just didn't want to put the work into it so instead of sitting back on the couch I would do some chores around the house.  Once I got moving I wanted to keep moving so I would take our dog out for a walk and the next thing I knew I was walking a mile.  The key was to not give into the lazy voice in my head encouraging me to sit down on the sofa.

Cutting back on food didn't seem like I was on the typical diet especially since I was filling up on the right foods I wasn't depriving myself.  I also didn't beat myself up when I had a treat.  I just worked really hard to recognize the work I had put in and that sometimes that treat, sweet, snack, or whatever wasn't worth sweating for another hour.

Will all of these changes since late July my life has certainly changed.  I have lost over 45 pounds and have found the my wardrobe has expanded while my waist has shrunk.

Remember this is my journey, you are on your own journey embrace it!!  I hope in some way my journey inspires you to make changes in your life.   I would love to hear if it has inspired you and how.  I will continue to document this journey as I am on it.

And remember just move.

The Sweet Life

Well it has been over a month and I have found my computer again after the move.  I wanted to share a quick treat idea I was given by a friend at work.

Many of you I am sure have all succumbed to the delicacies sold by the Girl Scouts. In case you haven't yet run... literally run to your nearest grocery store before they are gone.

Why should you run well when I show you this little taste treat you are going to kick yourself for walking by those darlings.



First you need to find some tasty Lemon Curd, I enjoy the one offered by Sticky Fingers Bakeries.

Then you need to find some of those delicious shortbread treats called Trefoils.

Put them together, just a dollop will do.

Then all you have to do is enjoy them.  Either by themselves or with your favorite cup of tea.

Let me know what you think.  I know my husband can't have enough.

A Day late and a dollar short

We have all been there, looking into our fridge at cold leftovers thinking to ourselves, "maybe I will get take out..." Don't despair there are always options.  Now mind you I am not the first to polish off the leftovers so this took some time to think of what to do with my left over pulled pork.

I thought it over and after having such a rich dinner have a lighter version with similar ingredients sounded good to me.

I decided to make a wrap using the pork.  Let me tell you it was so very satisfying.

For my wrap I took a whole wheat wrap, some shredded lettuce and a good spoonful of the pork.  Rolled it up and it was delish!

For my husbands wrap I put some grated cheese between the meat and lettuce and drizzled a little ranch on top.  Before I sat down to eat mine his was gone and he was asking for seconds.

Since I will be moving in the next couple of weeks my cooking will be limited but I will go over some of the recipes from my highlight reel.  But once I am in my new kitchen I will tap into my inner Julia/Ina and whip up some delicious dishes for you to enjoy.

As with everything I make, may it bring you happiness, fulfillment and contentment.  Enjoy!

Just a few highlights

I wanted to share with you a few highlights in my cooking adventures in 2012.  If you want the recipes or are curious about how they tasted just leave me a comment and I will get back to you.

Think of this like David Letterman's Top 10 (but unfortunately I only have 8).

8.  Chicken and Mushroom Soup

 7. Blueberry Yogurt Mini Tarts

6. Shredded Crock Pot Chicken

5. Pioneer Woman's Easy Bacon Wrapped Meatloaf

4. French Apple Tart with Caramel Sauce

3. Smoky BBQ ribs

2. Garlic Parmesan Home Style Fries

1. Apple Pie Cheesecake

As with everything I make, may it bring you happiness, fulfillment and contentment.  Enjoy.

Three little pigs...

So tonight I decided to cook up a pork tenderloin I had in my fridge.  

I am calling this post Three Little Pigs as a play on how to serve this delicious dish.  The first is the basic recipe that could be build on with just a few additions or tweaks.  Use your best judgement and taste buds.  

Using my trusted Le Creuset pot I melted a little butter just enough to lightly coat the bottom of the pan.  I trimmed off the silver skin and excess fat lining the top of the loin.  Seasoned it with some salt and pepper, then seared the tenderloin on all it's sides and ends.  Once there was a light crust on the loin I topped it with a bottle of Kraft Honey BBQ sauce and 1 cup of water.  I simmered it on low for 4 hours.  At the end of that I shredded it with a fork and let it continue to simmer for another hour or so.  With all of the slow cooking it was so very tender and tasty.  

So here is the first of the three little pigs.

Here is the second little pig.  A morsel of deliciousness.  Some shredded pork with a bit of cheese on a sweet yeast roll.  A pulled pork slider with cheese.

And finally, the last of the little pigs.  Shredded BBQ pork loin with smashed sour cream potatoes.

As with everything I make, may it bring you happiness, fulfillment and contentment.  Enjoy.

Feeding the soul

So after giving it some great thought I have decided to transition my blog from the randomness of life with the occasional smattering of oddities. Into something of some substance.

I want to share what has become a passion of mine and that is cooking.  I dream that I am the next Julia Childs or Ina Garten but in reality I am a woman with a passion for cooking with a kitchen that wouldn't be featured on Food Network or HGTV.  I don't know when this passion started but it has been with me for as long as I can remember.

The fun part of it all is that my husband will let me experiment with cooking food and thankfully he will eat just about anything (or at least give it his best to try it).

So in this new blog adventure I will share some of my favorites with cooking; both in recipes and the whimsy in the kitchen...



To start I want to show off my pride and joy... my Mushroom Risotto.

Below I will so some images of the steps and stages of the process.  Keep in mind this recipe is not for the faint of heart or who has a lot of distractions.  This dish will keep you stove side for a least 2 hours.

So here goes..

You need to saute about 2 quarts of mushrooms with 2 tbsp of butter you don't want to add to much liquid or the mushrooms will become mushy (I prefer the white button and baby bellas).  Once these have been saute'd remove from the pan and place on the side for addition later.  In the same pan saute one small onion and three stalks of leaks. With the leaks I cut about a half and inch from the root base up about 5 inches where the stalk starts to spread apart.   You will need to saute the onion and leaks in 4 tbsp of butter until tender, salt and pepper to taste.  While this is happening you will want to be heating up in a separate pot about 5 cups of Chicken Stock or Vegetable stock (I prefer Mushroom) for vegetarian recipes.

 You will then add 1 1/2 cups of Aboria rice, this rice is the best for Risotto.  Mix the rice with the onions and leaks then add 1 cup of a dry white wine.  If you don't like the taste of the wine in the bottle you don't need to use it.  I like a dry Chardonnay, it ends up in total being about a cup and half in the pot and a glass for me. :-)  Reduce your heat to low/medium low.

Once the wine has been mostly absorbed you will need to add one cup of simmering chicken stock.  You will repeat this process of adding 1 cup or 1 ladle of stock into the rice.

Just before you add the remainder of your stock you will want to stir in 1 cup of finely grated parmesan cheese and the saute'd mushrooms.  This will transform your risotto to a creamy texture.  Once the parmesan cheese is mixed in add the remaining stock.  I would reduce heat to low or turn off your burner and cover.

Your end result should look like this.  I simply served it with a baked chicken breast and topped with slivers of Parmesan cheese.  It was delicious.

My husband kindly informed me that this was the best meal I had cooked for him in our entire marriage.  I just laughed.

Well I hope you enjoy this recipe as much as I had making it.

There will be more to come as my mind seems to always be creating new recipes, even when I am sleeping.  The notebook on my nightstand is proof alone.

Enjoy!

Time's a wasting so let's get blogging again...

Well I'm back. I didn't realize it has been so long since my last blog.  I doubt I even have followers anymore.  But for those of you who have stuck out the wait, I am back.  So let's do some updates:

Joey and I are still in Texas, an enjoying it (the winters that is).  We are both happily employed and loving our little boy who joined us last fall. His name is Spritz he was born September 12, 2011 and we brought him home to be a part of our family in November.

Here he is when we was 10 weeks old:

And now he looks like this a year later:

He is growing up fast and has been such a delightful addition to our family.

Now as for  Joey and I we finished our first 5K Turkey Trot together on Thanksgiving morning.

This is how we looked at the end.

We have been blessed this year and I know that we are so thankful for all that God has given us.  So now that my feet are trotting my fingers will follow along.

Look forward to more to come....