KateThoughts

New Year's Day and I'm baaaacck! sort of...

This one will be short, though. The golf course is calling to me.

Laura commented about her blogging friends fading away; a food blogger I read (Simply Cooking) has recomitted to hers...and it seems that things are coming together to move me forward in this area, too.

HOWEVER...  :)
The disc golf course is calling. It's noon already and the days are short. Time to get out there. Especially since I have not done much moving in the last week.

So, for now, I'll just say a couple of things, just in case any of you old readers still check in now & then.

I'm getting physical in my old age. :)
Can't say what's driven it, exactly, but I do know that I LOVE to eat, and I can't keep doing that (and live) if I don't move my butt.
Back in the summer, Jim told me about Lance Armstrong's site, and a special feature there called My Plate. (I don't care much for the separate Men/Women portals, but it seems to make little difference.) The KEY is that I can track what I eat and what I DO. For a couple of months, I just tracked food. Then I finally put in a weight goal and am really succeeding!

It's very satisfying to me... and I rarely miss a day. Missed a couple over the holidays, or was incomplete...but basically I have a new healthy habit! But this new consciousness about food has become quite a happy event, and is so TOTALLY different from any other approach to food control I've tried in the past.

I've also joined a hiking group called the Trail Snails. I hike with them on Wednesdays when they do a 3-5 miles 'easy' hike. On Mondays, they go for about twice as far... and usually much more difficult terrain. I'll be ready for that one come this summer! there are tons of pictures from these excursions, as you might imagine, and I'm sure some will show up here.

And my good friend, (and tai chi teacher) Jim, has introduced me to disc golf. I'm hooked. It's a lot of fun! and burns some good calories. 

Music is still a big part of my life. This winter I got (briefly) into Karaoke and have a lot of fun singing harmony with my friend, Ile. I'll post some pictures later on.
I've been on hiatus from the bass, too; but am still finding cool things to play. I'll be exploring a music editing program, too so I can be my own one-woman band. Stay tuned!

That's it for today. See you soon.

 

 

Christmas 2008

This has been a very interesting season. For now, I'm going to tell you about the last couple of days and how I spent my Christmas time.

Almost first thing, after starting the coffee, was my morning walk. The coolest thing has developed: Mango goes with me! He really likes the walk, and becomes impatient (so it seems) if I take too long to get to it - or if I don't get to it at all.
Here is that cutie pie:
Our walk is only a half mile circuit, but it has some BIG hills. I guess that Mango covers about 3 times the distance that I do.

Christmas Eve morning was gorgeous. We were out early enough to see the morning sun hit The Mountain.

So. yeah, you can't really see anything for the trees, but it was great. And contrasted sharply with this morning. We had sunshine for our walk, but the western sky (where The Mountain sits) was gray & cold & promising interesting weather for later on... I tried a picture, but it showed even less that this last one did. 

We always see deer, usually in the yard as they were this morning:
This shot shows a buck at the end of the driveway, and more of his herd across the street in the meadow.

Carmel met us in our neighbor's drive way, but won't take the walk with us. We've finally got some great shots of him:
Here's a closeup of Mango, too.

I love the way the light hits his fur in this one.  Be sure to click on it to see it larger.

Aren't our boys beautiful?!

OK...that was Christmas morning until about 7:30 or 8:00.
Now it's time to get down to the food.
Carol & Nancy came over for breakfast. Nancy brought a terrific casserole of grits, cheese, green chili, and eggs. I made my famous (Rachel Ray) bacon: thick sliced with brown sugar and red chili flakes. We had some outstanding sour dough bread that Carol brought, and a Finnish Breakfast braided bread that Nancy & I found in a Great Harvest bakery in Albuquerque on Monday. If there is one of those any where near you, check it out. They grind their own grain and the baked goods are wonderful.

Here we are enjoying the feast: Nancy, Carol & Joel in that order left to right. That's me, behind the camera.

And now, I'm enjoying playing with the blog and thinking of stuff. And enjoying some quiet. Everyone's gone right now; some to the Casino, Nancy to her family across town.
I'm heading to the bath tub to enjoy a soak & a good book. Later on, we'll meet at the baby casino (The Travel Center) for a family-style turkey dinner...unless it just seems like a better idea to order pizza or eat left-overs.

For my money, this day has been about perfect so far.
I'd love to be seeing my brother & sister, but I'll see them soon; and on holidays they tend to be followed by lots of other people and quite a bit of noise.

There is one really special thing that happened this year I want to tell you about. You may not really understand, but it won't matter; I got it.
In a recent conversation with my friend Shaula my Mom's quillows came up. Mom made some years ago; mine had a cat on it. Shaula saw it years ago - oh, maybe 15 or more. She loved it and commissioned Mom to make some for her & her girls which Mom did...all five of them. And Shaula & her girls still have them & love them. Shaula found out that mine was gone. (Why it's gone is another story for another time.)
In any case, Shaula came over on Christmas Eve with a gift for me - we usually only exchange cookies or such.

Shaula had packed up her own quillow and brought it to me.
I have one of my Mom's quillows again! Oh, the bawling that went on...we had Joel & Carol crying too. It was so sweet and so touching. Thanks, Shaula.

And for those who don't know, a quillow is a cross between a quilt & a pillow. They're usually about lap rug size, as these Mom made are. The quilt has a special pocket into which the quilt folds, so that it can sit out on your couch and look just like a beautiful pillow. Here's my 'new' one:

I wanted a good shot of it unfolded, but Mango got involved and is now certain that the quillow is his. We will have to talk.

And for a final treat, I believe it has begun to snow.

Love & Joy to you & yours

Fast Food Calorie Counter

Ever eat fast food?  Not even Subway?  hmmmm.... really?
well I do, and while I 'knew' this, now I can see it in real detail. Check it out.

From the Washington Post:

http://www.washingtonpost.com/wp-srv/flash/health/caloriecounter/caloriecounter.html

A Holiday Tradition: Mom's Cleo Salad

Mom always called this Cleo's Corn Salad, because it came to her from someone named ...wait for it... CLEO.
I call it Mom's Cleo Salad because I can't think of a holiday meal when she didn't make it. And it's one of the dishes you can make ahead, always a boon on these big cooking days.

So here it is:

3/4 cup apple cider vinegar
1/4 cup light oil (corn,  canola, etc. just keep it light in both color & taste)
1 (scant) cup sugar (I use about 3/4  c.)
1 tsp. black pepper
1 tsp. salt.

Add these to a small sauce pan, bring them to a boil. Set aside until cool, then refrigerate.

Then:

1 cup bell pepper, chopped (Mom's was all green bell; I like green and red bell mixed)
1 cup celery, chopped
2 bunches fresh green onions and tops, chopped or sliced thinly
(Let your chopping/slicing suit your eye; a 1-2 inch julienne is very nice on the peppers. Celery looks nice in very thin diagonal slices.)

Then:

1  10 oz. can of white shoe peg corn
1  small can Le Seur peas
1  small can French sliced green beans

Mix well all the fresh & canned ingredients, then pour on the chilled dressing.

Notes:
I add just a touch of Red Chili flakes. All the ingredients can be adjusted to suit your own tastes or to accommodate your guests.
You'll learn how much sugar suits you. Start with less and taste the result while it's still warm. It's easy to add more then and still insure that all the sugar is melted.
The Salad keeps beautifully for up to two weeks, though it is unlikely to last that long.   :)

This year we're sharing a group effort with friends bringing their favorites. And (yea! for me) Carol & Mary are bringing HAM, a favorite of mine.
I'm going to try out Ann's version of Daddy Mac's chocolate pie, too.
It's clear we may be napping in front of the football games later.  

Hope your Thanksgiving Day is special and spent close to those you love.

I hope you read In Defense of Food by Michael Pollan

I haven't finished this book yet.

• Are you concerned about your health?
• Do you use supplements?
• Do you use 'fat-free' this & that?
• Do you use 'sugar-free' this & that? 
• Do you want to live longer, better?

Please read Michael Pollen's In Defense of Food.

And you might note that some (much) of what has happened to and in the food industry and to our food, is the result of ...wait for it...lobbyists and politics.   Arrrgggggggggghhhhhhhh!!!!!

Birthday Bonanza!

You might not know this about me: I can stretch a birthday out for days, sometimes even weeks. It's working that way this year, too! Friends have taken me to meals: New Mexican food for lunch on Thursday, regular and tasty American bacon & eggs for breakfast on Saturday, wonderful roast duck w/dark cherry sauce for dinner on Saturday, a terrific chicken Marsala on Sunday evening, and Joel has promised me lunch out today - the real birthday. Yum! Along with those I've enjoyed great wine, a Dirty Martini, imported beer, and a couple of tasty desserts. And time on my own back patio with friends.

In case you haven't noticed, I really appreciate dining out. From eggs to exotics, I just love to share food & fellowship. Such a great time. I'm the chief cook & bottle washer around home, so it's a double treat when someone else is doing all the work.

Dad sent some cash, as always. This time it will go with us on our trip to Florida tomorrow morning. That will buy some lovely grouper or stone crab while we're there. ...savoring the anticipation already.

Today is the actual official birthday. I got up early, made some coffee and was sitting in a corner with a ton of windows, reading a book, when the movement of this beauty caught my eye.

                                                                                        

 

He's just across the street from me; in this shot maybe 40 ft. away. He lives near here somewhere, and is the same elk we saw last Christmas morning. What a treat to see him today.

Elk is a power animal for me. I don't really understand that, but my heart beats quicker whenever I see one. To have one so close is wonderful. And to have him appear at sunrise on my natal day is just the grandest thing.

Thanks, Universe.

This one isn't a great picture, but I shows his rack. BIG!

During this I'm wandering around outside with my camera and my sleep shirt, probably scaring the neighbors, but not really caring. what fun!

The cats were with me, as they usually are. Here's one right behind the elk. They stayed fairly near me, then walked me home.

Such a wonderful morning.

I've received many great cards, including one with a 'scratcher' that won me $20. Every single block on the card was a winner!

I just realized, as I linked this post to the one from last Christmas, how much the woods have changed. The land & cabin was purchased (nice couple) and the woods have been cleared for fire control and view stuff... It's not really woods anymore, but a nice tree-studded yard.

The elk looks really different, too, without his winter coat, but I'm confident he's the same one.

Here's a shot of our Big Boy taken on the 26th and a little later in the day.

One of the greatest things for this birthday came to me from my sister, Susan, by way of my Aunt Conny. It's a cool necklace of pewter and bone and shells and beads that my Mom made for her sister, my aunt, back in 1981. Such a special thing to have it come back around to me.  Thanks Susan & Conny.

So, bright & early tomorrow morning we begin the trip to Florida. Since we live in the back of beyond, that starts with a 3 hr. drive to the airport in Albuquerque, from which we head to Denver in order to get to Orlando. (Only the airlines...) We'll be spending time with my Dad, and a friend we met a few years ago when we were living in FL. We'll also share an airboat ride with my Dad and stepmom, Frankie.

On the 3rd & 4th, for the fireworks, we'll be in Clearwater Beach. Joel and I just love fireworks! and Joel will never get enough of beaches and big water. On this trip, we'll get to spend time on both coasts: the Gulf side and the Atlantic. Just so excited - more birthday, as far as I'm concerned!

So, miss me while I'm gone. I'll share photos when we get back.

Christmas Goodies

Wow! My Christmas goodies were a huge hit! Just warms my little cockles.
Since some of you are halfway round the world, I thought I'd post the recipes here.

Never Fail Fudge ~ This recipe has been on the Marshmallow Fluff label since WWII.

5 c. granulated sugar (could use a little less ~ we will next time)
1 (12oz.) can evaporated milk
¼ lb. butter or margarine
12 oz. Marshmallow Fluff
1 tsp. salt
1 tsp. vanilla extract
1 c. walnuts (or you own favorite nut)  (I didn't use any)
24 oz. chocolate chips

Combine sugar, evaporated milk, butter, marshmallow, & salt in a 6-qt. Saucepan. Stir over medium heat. Boil slowly for 5 minutes, stirring constantly, (overcook, rather than undercook).

Remove from heat and stir in vanilla, nuts, and chocolate chips. Pour into a buttered 13 X 9" pan or 2 9" sq. pans.

Tip: line your pan with plastic wrap instead of butter. Makes removal & cutting SO much easier.

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Holiday Cookies ~ Started at FoodTV, but changed it all up to get this:

1 (16oz.) roll of refrigerated sugar cookie dough. (or your favorite recipe)
1 c. pistachios, lightly chopped ~ we like it lumpy!
1 c. dried cranberries
1 (11oz.) bag white chocolate chips (I skip this or use lots less) (We really prefer them W/Out the chocolate!) (See NOTE at end of this recipe)

Preheat the oven to 350º. Allow dough to come to room temperature.

Put chopped nuts & dried fruit into a large bowl and add chocolate chips. (I leave these out entirely most of the time or use about ½ as much.)

Mix to combine, and then begin pressing in the dough with your hands. The resulting dough will be very stiff ~ forget about trying to use a spoon or mixer.

Drop onto prepared cookie sheets in small balls using a teaspoon. I like small cookies, but you may make them however you want – just adjust the baking time.

Bake 7 – 11 minutes until golden around the edges. Let cool in the pan about 1 minute, then transfer to cooling racks.

NOTE:
The original recipe suggested that you melt the chocolate in a double boiler, then dip the bottom ½ of the finished cookie, then cool on waxed paper or parchment. Haven't tried it; just too many steps for me.  ; )

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Sugar Plum Drops ~ This came from a magazine I read in the dentist's office but I don't remember which one! Sorry.

½ c. raisins
½ c. dried apricots
½ c. pitted dates, lightly chopped (or boxed chopped dates ~ but those are tougher/drier)
¾ c. dried cranberries
¾ c. pecans
1 c. blanched almonds (I started with slivered)
¼ c. sugar, granulated or powdered (I used powdered, obviously) for rolling; NO, the balls, not YOU!   (hmmm - rolling around in powdered sugar...sounds like a possible topic for a whole other post... )

Combine the fruit & nuts in a food processor and pulse until you get a coarse mixture, about 1 minute. Add the orange juice (hold back a bit to make sure you need it all), and pulse again until the mixture sticks together, about 15 seconds.

Shape the mixture into 1 in. balls, then roll them in sugar for a sweet coating. Refrigerate. Makes about 2 ½ dozen depending on how big you make them.

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And a Bonus Recipe: The BEST Cranberry Punch Ever!

2 cans (16 oz. ea.) jellied cranberry sauce – no, I'm NOT kidding.
1 ½ c. Orange Juice (pulp free, if that's available to you)
1 ½ c. lemon juice
2 bottles (3 liters ea.) ginger ale, chilled
Ice cubes

In a large pitcher or punch bowl, whisk cranberry sauce until smooth. Whisk in OJ and lemon juices. Whisk a lot! Then I added a bit of the juice and whisked some more.

Just before serving, slowly stir in ginger ale. Add ice cubes. Yield: 3 ½ qt.

Several recipes similar to this call for red wine to be added (or served on the side to add or not). I've also used this recipe with vodka for holiday cocktails with great success.

 

 

I've Fallen in LOVE

Joel bought a vacuum-style food saver for me. I LOVE IT!

I had a lot of leftovers from a busy weekend. I packaged some of it as is; made a couple of dishes with some of it; and also repackaged some things from the freezer that I had recently had in plain food storage bags. And I bagged my blocks of cheese!

Yes, I went a little crazy.  :)

I ended up with a ton of chicken, partially because I bought a couple of roasted ones expecting some drop-by friends that didn't show....
Then there was the chicken left over from the picnic: isn't there always way too much food?!
We usually eat leftovers in a day or two with no problems, but this time we're sick of chicken!
So what to do?

Well, some got bagged for chicken salad - the bits from everything plus some breast meat.
Another batch became crustless chicken pot pie. I'll serve that someday with biscuits and a salad.
Another batch became Chicken Marsala. yum.... that one won't stay in the freezer too long.

I'm just as happy as I can be.

My next splurge will be for some of the canisters and universal lids. That will make packaging juicy or fragile things easier.

If you don't have one, consider it. Especially if you cook for only one or two.
You can translate those grocery sales into even greater savings. And if you feel like cooking, you can do a bunch, then freeze portion-sized bags...ready to go from the pot or the microwave.

Did I mention I'm happy?! :)

A Better Toll House-style Chocolate Chip Cookie

Oh, my goodness...

Start with the Original Nestle Toll House Milk Chocolate Morsel Cookies as written on the Nestle's chip package.
The following few changes result in a lower calorie/lower fat cookie:

• Whole wheat flour (same amt)
• Smart Balance (or other 'balanced' spread) (same amt)
• Splenda instead of White sugar (plus the brn sugar)
• Use the high altitude adjustments if they apply to you.
• All other ingredients and directions apply.

These turn out light, sweet and easier on the system. Yum.

We're Back..,but First...

More Recipies!

I'm on the prowl for the perfect Turkey Breakfast Sausage recipe...help me out, here!!! PLEASE!

I've tried this one (after reading the reviews and adjusting for my own taste...)   

Turkey Breakfast Sausage Patties
    1 lb. grnd turkey
    1 tsp. salt
    2 tsp. grnd sage
    1 tsp. fennel seeds
    1 tsp. thyme
    1 tsp. black pepper
    1/2 tsp. white pepper
    1/2 tsp. cayenne pepper
    1/4 tsp. garlic powder
    1/8 tsp. grnd cloves
    1/8 tsp. grated nutmeg
    1/8 tsp. allspice

1. Combine all ingredients (use less pepper if you don't want a slightly spicy taste) and blend well.
2. If time permits, refrigerate overnight to le the meat absorb the flavor of the spices.
3. Form into patties and cook as needed, freezing leftovers.
4. The smaller and thinner the patties, the shorter the cooking time.

After reading the reviews and considering my own tastes, I made these changes to the recipe:    

• I used 99% fat free Turkey
• Used less salt
• Eliminated the white pepper & cut back on the rest by half
• Added some crushed red pepper flakes (but not enough)
• Added two Tbls. maple syrup
• Added 2 tsp. EVOO (extra virgin olive oil)

Then I cooked a small pattie to check it...still way too dry for my tastes, so I

• Added 1 Tbls more maple syrup
• Added 1 sm. grated apple

Didn't take the time to cook another pattie; just put it in the frig overnight.
I cooked it this morning and found out that I agree with NONE of the reviewers.

HELP ME!
This sausage is not bad; but it is too bland, not sweet enough, and totally misses the 'sausage' flavor I seek. And this was the best one I found online (about 45 minute search - by no means exhaustive), and the only one with reviews that raved about it.

I'm heading back to the kitchen to adjust the rest of the meat mixture. I'll add a little more salt, either more maple or some brn sugar or molasses, more red pepper flake, & another Tbls. of EVOO. I would take all the black pepper out if I could. And I'm considering a couple of Tbls. of bread crumbs. I want this more moist, if possible, without increasing fat content much. Maybe I'll try grated onion instead of garlic pdwr in the next batch.

I'll let you know how the adjustments turn out, but...
If any of you have a recipe to recommend, please point me toward it. THANKS.

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This one is called Festive Holiday Cornbread     um-um-good!

4 lg. eggs, lightly beaten
1 1/2 c. buttermilk
1 c. shredded Mex. Blend or Cheddar cheese
2 c. frozen sweet corn
2 pkgs. (6 oz. each) sweet cornbread mix (such as Jiffy)
1 1/4 c. whipped butter

1. Heat oven to 375 degrees F. Heavily spray a 9 X 13 baking pan with non-stick cooking spray (I use EVOO in a home sprayer) Butter is best, of course, but...
2. Combine eggs, buttermilk, cheese, frozen corn & cornbread mix in a large bowl & stir well. Pour batter into prepared baking pan & bake uncovered for 30 minutes or until golden and toothpick comes out clean.
3. Spread butter over top of hot cornbread, then cool for at least 5 minutes.

This is yummy, and just gets better if you add a little green chili!

Note: I've made this recipe very low fat by using low-fat cheese and substituting the mile for no-fat half & half and 2% milk (1 x 1), but this makes the cornbread much dryer and more crumbly. Haven't figured out the proper adjustments, and frankly...

I'd much rather have this recipe full fat - as written and just eat it less often. It's VERY good!

Happy cooking. :)

   

The BEST Skillet Cabbage Ever!

From the Kitchen of Velma Menzen, by way of my favorite step-mom, Frankie
With modifications by me

Velma’s/Frankie's version:
1 head of cabbage (chopped) 2-4 cups
1 cup chopped celery
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tomatoes, chopped, OR 1 can stewed tomatoes, drained and chopped
2 tbls. Sugar
2 tbls  corn oil
Salt and Pepper to taste

Place cabbage, celery, onion, red and green peppers, sugar, salt and pepper in skillet with small amount of oil in skillet.

Cook on medium heat approximately 5 minutes, stirring constantly. Put lid on skillet, reduce temperature and simmer, covered, approximately 5-10 minutes.

Kate’s adjustments:
I always make a bigger batch; it keeps well in the frig and we like it cold, too.
I use olive oil.
We leave out the peppers, but add crushed red pepper flakes to heat it up. Do this to taste.
I use fresh tomatoes and only one.
I add Basil and Oregano (or try something different each time).
I add fresh garlic.
I use quite a bit more Splenda (sugar substitute). We like it sweet/hot!
I add about 1 cup of fat-free chicken or vegetable stock and cook it about 10 minutes, then remove the lid and reduce the liquid to concentrate the flavors.
As you can tell, the recipe is Very flexible and Very good. Try it for yourself. Enjoy!

This is a very low-cal, low fat recipe. I’m not a carb-counter, so I can’t comment on those. This is terrific!

Yum-O!!!

(Originally posted to www.katethoughts.blogspot.com on 8.26.06)

Chocolate Cake!

equal parts Frangelico and vodka in a shooter
followed immediately by a sugared lemon wedge!!!

Can't explain the chemistry of that combination, but your mouth will think it's chocolate cake.
I s#%* thee not!