I am allergic to a few foods, which is another reason to forgo premade and packaged food. My diet is free of wheat and garlic. I also try to eat organic foods. Don’t get me wrong … There are times I cheat .. But my body pays dearly for this with inflammation and other immune system responses.
Part of cleaning up my diet included learning to make my own mayonnaise. Easy but a bit fickle condiment IMHO.
Continue reading “Saturday it must be Mayonnaise”
I adopted a new planning system this past November – a Bullet Journal. (“Bujo”) I have been using a daily based Franklin Planner since 1992. That is a lot of ringed binders in “storage” … The principle there, as with any true planning system, is to identify key goals and to align activities and tasks to reaching those goals, set priorities including professional and personal goals/tasks, determine any obstacles along the way, and track of progress, additions and deletions from day to day and month to month. [Franklin Covey has a number of publications and courses targeting the system for personal effectiveness and achievement – Franklin Covey. I am not affiliated with any of these links; it is just a system with which I am familiar.]
Today’s Setup and “System”
I post pictures and discuss the use of the Bullet Journal planning tool with Instagram, @LizzardLaw, with a large group of folks – try searching for the tags #bulletjournal and #planwithmechallenge to start.
Specifically I use a couple of tools for my planning. I keep my calendar electronically through Outlook (work) and Google (personal), so I do not try to recapture all those details in my Bujo. My primary planning tool, my Bujo, is in a Leuchttrum 1917 – A5, with dot grids. I really like the paper and the size of this book. Through the years my journals have been hard-bound blank books – so the feel of this bound note book works for me. Also I use fountain pens, archival ink pens and highlighters, none of which “shadow” through too much in the Leuchttrum. My other tool is for personal “to dos” and is a small, soft-bound Moleskine, which fits in my purse or a pocket. I also keep my grocery and errand lists electronically on Google’s Keep.
For the most part I follow the Bullet Journal’s creator’s original plan – he calls these “modules:”
- Future Planning (6 month view)
- Monthly Logs (one month at-a-glance with tasks)
- Daily Logs (average is a week on a spread)
- Collections (brain dumps and detailed project lists)
I’ve brought in my old “blogs” not that there was a lot of content or expression in those. It seemed a shame to leave them dangling under a different program.
Today, the end of August, is a day to refocus and recommit to habits that are good for me and that will move me toward the person I want to be[come]. In the last weeks I have recommitted to swimming as my exercise along with walking during the workday. I am trying to find the internal motivation to a clean diet without wheat – likely should walk away from sugars and other starches as well. But the first steps are to be aware and up the veggies and natural fruits. Maybe having a WordPress site will also assist the steps along the [re]new-ed path.
Pomegranate and Dark Chocolate Chip Cookies:
Well, I did it … I de-pipped a POMEGRANATE and figured out how to use it in a cooked dish. If you can call cookies a “dish”.
- 1 1/3 cup flour
- 1/2 cup unsalted butter, at room temperature (I used Ghee because the butter was frozen and I didn’t want to wait … probably a bad choice)
- 1 cup light brown sugar (didn’t have it … used white sugar left over from feeding the humming birds … probably adding to the bad choice list)
- 1/2 cup pomegranate seeds (link takes to you a description of how to de-seed — piece of cake and no mess after the first cut)
- 1 egg, at room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder (is there an expiration date on this stuff?)
- 6 oz (3/4 cup) semisweet chocolate chips
Well – I probably had more than 1/2 cup of seeds and probably hit the 3/4 cup chocolate. I am probably not cut out to bake because I am not a precise measure-er and, well, there are those choices noted above.
Preheat the oven to 350. Line 3 cookie sheets with parchment paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugar until light and FLUFFY. (what does that mean? — I used the Kitchenaid and went until I thought “I guess that’s fluffy…”) Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. (Think the consistency of refridgerator dough but a bit drier).
Use a spoon to fold in the chunks then the pomegranates and distributing both evenly. (ok, again i used the Kitchenaid for the chocolate – but just a spoon for the delicate pips) Form cookies by dropping 1 heaping teaspoon of dough on the sheet two inches apart. (What size is “HEAPING” Golf ball is too big, see below) Flatten slightly then bake until light brown, about 12 minutes. Let cool on wire racks (if you can wait that long) then serve with plenty of cold milk.
Well, I made mini frisbees. A little too flat and a little too greasy, but taste great. Hoping there will be one or two for SO when he gets home tomorrow. that was the plan any way.
OX-TAIL SOUP PART DEUX:
Followed the previous start, 2 cans of stout, 3 cups of water, onions and celery, oxtail — all in the pot for 35 minutes under pressure. While that was cooking, I coarsely chopped carrots and orange/yellow bell peppers. Thinly sliced some hot peppers. Added a hand full of baby spinach leaves, also cut into smaller pieces. Let the stock release pressure naturally. (I went to the bird food store and bank in this intermission.)
Strain the vegetables from the ox-tail broth. Remove the tail pieces and let cool enough to get the meat off the bone. (Better this time). Put a can of diced tomatoes along with the above noted vegetables into the stew pot; return the broth to the pot; add the meat from the bones. Recover the pot and return to pressure. Cook for 4 minutes under pressure. Natural release again. I’ll let you know how it turned out later.
Friday night … popcorn and movies! ok I did have a little bit of cheese and an egg before the popcorn – that’s a meal, right? Tomorrow, a little shopping and a little cooking. Still have the pomegranates to tackle after all. SO is home Sunday night. What to do when the countdown timer reaches 0?? Do I change the name of the blog?
Chicken broth, left over soup from last night with added chicken, spinach and frozen peas. YUM. Very tired – must be how dark it is outside.
Ok … I confess! I used a cheat starter for my soup tonight. I found a box of CORN CHOWDER in the pantry, which did not list garlic on the label. With the cheat as my inspiration, I chopped up a bit of onion and a YELLOW SQUASH.
Heated oil in the pan then sautéed the onion with a little bit of green chile. After a little bit of stirring I added the squash. Again with the stirring to coat with the oil and to begin to sweat the squash. Then added a little cumin and sage. To this I added the corn chowder and placed the lid on the pot. Checked once and stirred to ensure no stickage.
While that heated through, I chopped up some of the chicken pieces into a large bowl. Added the hot soup on top of the chicken. Garnished with fresh parsley. I’m going back for SECONDS.