I was recently at dinner with a friend from elementary school and a friend from high school and they both firmly agreed that I was boy crazy growing up. At first it came as a surprise, and then after a really long time of about five minutes, I realize that it was true and that I am still boy crazy.
I guess one is just born boy crazy and I have forced myself into a dating sabbatical this year to slow down the serial dating that I have done over the years and to take the time to find the perfect man for me.
What is more true about me is that I am also cereal crazy, and could never imagine not having at least two different kinds in my house at one time. I develop mad crushes on cereals and cannot get enough of a specific cereal and no other will do. My cereal crushes do not last long, even though I have my back pocket cereals that I can always rely on to fill the need. The first is Trader Joes Granola Clusters and the second is Froot Loops. I am not sure that either one is my perfect cereal but they come so close that I sometimes dream about how good they are.
My first crushes developed about the same time. At six I was ready to move past the childhood standard of Cheerios. My first cereal crushes were always based on true substance, of the toy prize variety. Many times I grabbed the toy and let the cereal go stale and neglected. My boy crush was a quick summer romance and he was older but can no longer remember his name or what he looked like. Looking back I think he just happened to be there and I thought of him as the toy in the box. As an adult, I realize there was no substance, nor loyalty to the cereal or Boy Number One. As my boy craziness grew, I had to wait a while for my looks to catch up since I was not the cutest second grader.
My awkward years were filled with unrequited crushes on boys and I decided that I could spend all my energy on developing a solid relationship with some cereals. I learned that Super Sugar Crisps, Honey Smacks, Apple Jacks, and Cocoa Krispies were not for me. But the love for Cap’n Crunch, Golden Grahams, Rice Krispies, Frosted Flakes, Fruity Pebbles, Cookie Crisps and a wide variety of other cereals that are already making my heart beat a little faster.
At 16, I was about to hit a dating rush as I finally started to come into my own. Some would think I would find one boyfriend and love him, but alas it seems that finally having options, I went a little astray and felt that dating a wide selection of young men was the way to go. This was also the time period when variety packs of cereals were all the rage. I could try a new man and a cereal out on Tuesday, but not have to be committed for when Saturday came with a new man and cereal.
In college, I tried to settle down and started trying out more healthy cereals. I went through an obsession for Cracklin Oat Bran along with my fascination with Harry who was a little intense and focused. With Jason who was a college baseball player it seems that I liked frosted shredded wheat, but that relationship was always in flux so I probably also ate Cookie Crisp at the same time. With the first love of my life came Reese’s Peanut Butter Cereal which still to this day reminds me of his personality of being a bad boy that was completely fun, but not really good for you in any way.
As I tried to find myself, I tried dating different “responsible” men and eating responsible cereals. I found the staid and boring banker to be All Bran, the same old stories attorney to be a bit like Raisin Bran, the do-gooder always wanted to eat stale granola that got soggy with milk, the parking and traffic expert still reminds me of the expected Cheerios. The single dad who wanted to be a good father but had a slight rebellious edge started to break me of these cereals and re-introduced me to the joys of children’s cereal.
I have rediscovered the joy of fun cereals and not the misery of eating cereal because it is healthy. The cereal industry has adapted to modern times and they now fortify them with vitamins, calcium, fiber, and use whole wheats. When I put Special K and Froot Loops together the numbers are pretty darn close enough to realize that I want to have fun while I look for the right cereal or man. I no longer am bound by the expected cereals, but can still have almost endless possibilities.
While I may be a date a lot, I still think that being a cereal dater is much more fun and rewarding.
Thursday, October 29, 2009
Thursday, October 15, 2009
THE SWEETEST OF POTATOES
About every other week I will buy a lone sweet potato for all the right reasons. It is a great source of Vitamin A and Beta Carotene, has a good amount of fiber, and is one of the most nutritional vegetables.
Deep down the reason is a pure guilty pleasure because I love potatoes and the orange color really makes me happy. I have always had an obsession with real potatoes that are dirty, heavy and solid. Unfortunately for me, my body does not love the potato as much as my taste buds. It turns out that I am sensitive to nightshade plants and end up with a nerve irritation that causes uncontrollable hiccups. Luckily for me the SP is in the morning glory family which means I can eat as much as I would like.
For over thirty years I had such distaste for the intense sweet flavor in the SP. The bulk of the blame rests on the following dishes of Thanksgiving; SP Pie, Candied SP’s and the ever too sugary SP Marshmallow Casserole.
A few years ago I started to try and add a bit more SP into my cooking such as adding a bit to mashed potatoes, putting small bites in a soup and adding into baked casseroles. I started to develop a real taste for the SP when sugar was not being added and started actually reducing the amount of white potatoes in my dishes. When I started to not be able to eat our Idaho Potatoes (and yes, while in Idaho I threw complete caution to the wind) I actually realized that I could substitute the workhorse SP for most of the potato dishes I loved.
I have made Sweet Potato Salad, Sweet Potato Chowder, Baked Sweet Potatoes, and Bourbon Mashed Sweet Potatoes and enjoyed them all. My two quick and easy recipes to make are Sweet Potato Fries and Sweet Potato Hash browns. They are both made within 40 minutes from peeling to eating, are low in fat and super delicious.
Maryland Sweet Potato Fries
• 1 sweet potato
• Cooking Spray
• Sea or Himalayan Salt
• Old Bay Seasoning
1. Preheat oven to 400 degrees
2. Peel Sweet Potato and use a Mandolin in order to easily create “fries” style julienned pieces.
3. Place on Baking sheet with a silpat or foil.
4. Spray with cooking spray and then toss with salt and old bay seasoning.
5. Place in oven for 35 minutes (flip sweet potatoes half way through and apply more Old Bay.
6. Remove and eat while still warm.
Note: as an additional treat, I like to make and Old Bay Dip with ¼ low fat may and ¾ non fat sour cream, and as much old bay stirred in as you like.
Hash Browns
• 1 Large Sweet Potato, shredded
• 1 Medium Onion, diced
• 1 tablespoon butter, halved
• Salt, to taste
• Pepper, to taste
1. In a large skillet, heat half of the butter over medium heat.
2. Add in diced onions, and sauté until slightly translucent, about five minutes.
3. Add in sweet potato, salt and pepper, and top with remaining butter.
4. Combine all ingredients in pan, cover and cook for 15 minutes.
Flip over potatoes and cook for an additional ten to 15 minutes un
Deep down the reason is a pure guilty pleasure because I love potatoes and the orange color really makes me happy. I have always had an obsession with real potatoes that are dirty, heavy and solid. Unfortunately for me, my body does not love the potato as much as my taste buds. It turns out that I am sensitive to nightshade plants and end up with a nerve irritation that causes uncontrollable hiccups. Luckily for me the SP is in the morning glory family which means I can eat as much as I would like.
For over thirty years I had such distaste for the intense sweet flavor in the SP. The bulk of the blame rests on the following dishes of Thanksgiving; SP Pie, Candied SP’s and the ever too sugary SP Marshmallow Casserole.
A few years ago I started to try and add a bit more SP into my cooking such as adding a bit to mashed potatoes, putting small bites in a soup and adding into baked casseroles. I started to develop a real taste for the SP when sugar was not being added and started actually reducing the amount of white potatoes in my dishes. When I started to not be able to eat our Idaho Potatoes (and yes, while in Idaho I threw complete caution to the wind) I actually realized that I could substitute the workhorse SP for most of the potato dishes I loved.
I have made Sweet Potato Salad, Sweet Potato Chowder, Baked Sweet Potatoes, and Bourbon Mashed Sweet Potatoes and enjoyed them all. My two quick and easy recipes to make are Sweet Potato Fries and Sweet Potato Hash browns. They are both made within 40 minutes from peeling to eating, are low in fat and super delicious.
Maryland Sweet Potato Fries
• 1 sweet potato
• Cooking Spray
• Sea or Himalayan Salt
• Old Bay Seasoning
1. Preheat oven to 400 degrees
2. Peel Sweet Potato and use a Mandolin in order to easily create “fries” style julienned pieces.
3. Place on Baking sheet with a silpat or foil.
4. Spray with cooking spray and then toss with salt and old bay seasoning.
5. Place in oven for 35 minutes (flip sweet potatoes half way through and apply more Old Bay.
6. Remove and eat while still warm.
Note: as an additional treat, I like to make and Old Bay Dip with ¼ low fat may and ¾ non fat sour cream, and as much old bay stirred in as you like.
Hash Browns
• 1 Large Sweet Potato, shredded
• 1 Medium Onion, diced
• 1 tablespoon butter, halved
• Salt, to taste
• Pepper, to taste
1. In a large skillet, heat half of the butter over medium heat.
2. Add in diced onions, and sauté until slightly translucent, about five minutes.
3. Add in sweet potato, salt and pepper, and top with remaining butter.
4. Combine all ingredients in pan, cover and cook for 15 minutes.
Flip over potatoes and cook for an additional ten to 15 minutes un
Monday, October 12, 2009
Celebration of Hard Effort
Well the procrastination for studying is over now. I passed my exam with an extra nine points to spare. I guess I am just a show off!
With the exam over and done with I knew I had to celebrate, but everyone was at work, watching the playoff game or on vacation for Columbus Day. I thought to myself that if you can study for the exam alone, you absolutely get to celebrate by myself. The question was where to go and the decision was made to go to Tria in a grand total of about five seconds flat.
Tria is about a five minute walk from the testing center and about a five minute walk home. I was in a pretty giddy mood, so I felt that going to a sophisticated bar/restaurant would be decadent. Tria has two different locations. The two neighborhoods are less than ten blocks away, but serve completely different neighborhoods and the personality of each location is amazingly different. For a classy joint I felt completely at ease in tennis shoes and yoga pants, but still had high quality food and wine. Tria focuses on wine, beer and cheese, and does not carry mixed drinks, fried foods, or your average Bud Light. It serves three of my favorite things in the eating world, and does try to include local producers also. I was in the mood for at least two of the three tonight. I had spent a month kind of studying and a holiday weekend absorbed in the material, and I needed to reward myself for all that hard work.
When you are in the mood to congratulate yourself, why not get a glass of sparkling wine. And if that sparkling wine happens to be pink, it just makes the world a happier place. I had the ROSÉ CAVA, FAMÍLIA OLIVEDA from Penedès, Spain , which is a bit dry but I still always enjoy this as a compliment to a rich cheese, because it never compete with some of the gooey rich buttery cheeses I love. I did love the rich flavor and the effervescing feeling in my mouth. With that had an opening dish of Bruschetta that was made with a Pistachio Herbed Ricotta Cheese with Sage Honey served as a Bruschetta. The cheese was so smooth, the honey was rich and the flavors had a gentle awakening in my mouth.
After my first course, I was still feeling decadent and decided that why did I want to go home and eat leftovers (as good as I knew they would be). I ordered the Smoked Chicken Panini, which was complimented by Lancaster Cheddar that was subtle in flavor, sliced green apple and apple mustard. I selected this sandwich because it reminded me of fall and today was only in the 50’s with a slightly crisp breeze. The sandwich tasted like a fall harvest and definitely was the best match to the weather outside. I went with a Rose Pinot Noir, from Adelshem in the Willamette Valley of Oregon. The wine was described as smooth with a finish of strawberries. While I enjoyed the wine, I think I would have saved it for a slightly warmer day and instead had a crisp white wine to match the apples.
As I reached the time to finish my private celebration and coming off my adrenaline high I closed my meal with a rich cheese. I am rarely one for a sweet dessert and would much rather nothing or a nice cheese to savor for the walk home. I hit a home run with a cow’s milk cheese, Preferes des Montagnes from Savoie France. Rarely do I feel a description matches a cheese, but the odd description of “flavors of freshly baked bread and roasted corn” was actually on target. The cheese had a natural sweetness that reminded me of fresh silver queen corn in the summer.
I do love food and love to match the dishes to my mood and find any reason to celebrate. Life is short and living in moderation all the time seems like such a shameful waste of enjoyment. This meal tonight was exactly what I wanted to reward the hard work I had done and the task I completed. Now back to low fat, low calorie and high fiber food until I find a new reason to celebrate.
With the exam over and done with I knew I had to celebrate, but everyone was at work, watching the playoff game or on vacation for Columbus Day. I thought to myself that if you can study for the exam alone, you absolutely get to celebrate by myself. The question was where to go and the decision was made to go to Tria in a grand total of about five seconds flat.
Tria is about a five minute walk from the testing center and about a five minute walk home. I was in a pretty giddy mood, so I felt that going to a sophisticated bar/restaurant would be decadent. Tria has two different locations. The two neighborhoods are less than ten blocks away, but serve completely different neighborhoods and the personality of each location is amazingly different. For a classy joint I felt completely at ease in tennis shoes and yoga pants, but still had high quality food and wine. Tria focuses on wine, beer and cheese, and does not carry mixed drinks, fried foods, or your average Bud Light. It serves three of my favorite things in the eating world, and does try to include local producers also. I was in the mood for at least two of the three tonight. I had spent a month kind of studying and a holiday weekend absorbed in the material, and I needed to reward myself for all that hard work.
When you are in the mood to congratulate yourself, why not get a glass of sparkling wine. And if that sparkling wine happens to be pink, it just makes the world a happier place. I had the ROSÉ CAVA, FAMÍLIA OLIVEDA from Penedès, Spain , which is a bit dry but I still always enjoy this as a compliment to a rich cheese, because it never compete with some of the gooey rich buttery cheeses I love. I did love the rich flavor and the effervescing feeling in my mouth. With that had an opening dish of Bruschetta that was made with a Pistachio Herbed Ricotta Cheese with Sage Honey served as a Bruschetta. The cheese was so smooth, the honey was rich and the flavors had a gentle awakening in my mouth.
After my first course, I was still feeling decadent and decided that why did I want to go home and eat leftovers (as good as I knew they would be). I ordered the Smoked Chicken Panini, which was complimented by Lancaster Cheddar that was subtle in flavor, sliced green apple and apple mustard. I selected this sandwich because it reminded me of fall and today was only in the 50’s with a slightly crisp breeze. The sandwich tasted like a fall harvest and definitely was the best match to the weather outside. I went with a Rose Pinot Noir, from Adelshem in the Willamette Valley of Oregon. The wine was described as smooth with a finish of strawberries. While I enjoyed the wine, I think I would have saved it for a slightly warmer day and instead had a crisp white wine to match the apples.
As I reached the time to finish my private celebration and coming off my adrenaline high I closed my meal with a rich cheese. I am rarely one for a sweet dessert and would much rather nothing or a nice cheese to savor for the walk home. I hit a home run with a cow’s milk cheese, Preferes des Montagnes from Savoie France. Rarely do I feel a description matches a cheese, but the odd description of “flavors of freshly baked bread and roasted corn” was actually on target. The cheese had a natural sweetness that reminded me of fresh silver queen corn in the summer.
I do love food and love to match the dishes to my mood and find any reason to celebrate. Life is short and living in moderation all the time seems like such a shameful waste of enjoyment. This meal tonight was exactly what I wanted to reward the hard work I had done and the task I completed. Now back to low fat, low calorie and high fiber food until I find a new reason to celebrate.
The Comfort of Procrastination
In my mind, I am not a procrastinator who conceives of ways to avoid doing a task or the job at hand. I honestly and truly believe that I get things done, move on to the next task and do not get easily distracted. Well it appears that the mental fantasy is far from the truth.
The truth has finally seeped into my head and it is whispering that I am just a more subtle stealth version of a procrastinator. The normal delay that keeps me from having a spotless house, clean laundry that is put away and planning for a bathroom remodel have all been completed. It seems that studying has created a great procrastinator of me.
I am not remember my days in college when I learned to set aside time a week ahead of time or finished a term paper two weeks early. It was not because I was a go getter, but because all nighters had really horrible physical impacts on me. Turns out No-Doze will just make my body twitch and heart race for days. I just never realized that I set fake dates to ensure that my procrastination was in check. It gave me a false sense of security of being comfortably in control.
Now I am studying again almost a decade later from the last time I took a licensing exam. I realized that my lack of motivation is just the comfortable blanket I forgot I had owned. I have dedicated four days to studying and managed to do four loads of laundry, made two dishes that will make up lunch and dinner for the week, gone grocery shopping, scrubbed my bathroom, had brunch with the girlies, a birthday party dinner, street hockey practice and watched a football game. Most of these I would normally have to do kicking and screaming. Thank goodness I gave myself four days to learn 245 pages of information, which is read and outlined in only two days.
The one thing I will not procrastinate on is cooking good comfort food. As an adult, I have truly come to see cooking as an art form that is more than just about eating food. It is a way to project, protect or change your mood and outlook. As I delay the art of studying once again, I decided that I wanted to make one of my all time favorite dishes that is just pure comfort.
I knew I must make Chicken and Dumplings, and the quick version was just not going to be acceptable since I had studying to avoid. My mind was adamant that it needed to have a chicken put in hot water and boiled with seasonings. Then my own reason demanded that it also be as low in fat as possible which added an hour and two extra steps to the process.
This strong desire for Chicken and Dumplings may come from years and years of having it for Sunday dinner when it is cold outside. With fall coming on, but vegetables still available this is the perfect time to enjoy a nice creamy soup with fluffy cloud like dumplings. I always try to focus my cravings to the appropriate season, because it is just silly to have a hot bowl of chili in the middle of July. I really do love seasonal comfort foods, but have learned to adjust the recipes to lower the fat and calories and increase vegetables and fiber. Sometimes I have great successes and other times I have miserable failures.
Today was a huge success and pushed me to study a bit longer instead of cleaning my kitchen up from my cooking mess
Chicken and Dumplings
Half of One Chicken, skin removed
• Water to cover the chicken
• Handful of Garlic Cloves, slightly crushed
• Salt, a bunch to taste
• Poultry Seasoning ,to taste
• Pepper.
• Three Carrots, diced
• Three Celery Stalks, diced
• Medium Onion, diced
• Medium Yellow Squash, peeled and diced
• 2 ½ cups Bisquick
• 2/3 cups Skim Milk
• Fresh Parsley or Chives, chopped – optional
1. In a stock pot, place chicken in bottom, add in poultry seasoning, garlic cloves, salt and pepper.
2. Cover with Water and boil for approximately 30 minutes until the chicken is cooked through.
3. Remove chicken from water.
4. In separate bowl, strain the broth and let cool and fat rise to the top.
5. While the broth cools, add the diced vegetables into the pot with a cooking spray and sauté until they start to soften.
6. Remove chicken in nice size pieces from bones and remove any excess fat.
7. Add chicken to pan and turn heat off.
8. When broth is cool, remove the fat that is on the top.
9. Add broth back into the stock pot and cook on low heat for an hour uncovered, which will allow the broth to reduce a bit.
10. As soup gets to a taste you enjoy, bring broth to a boil
11. In a mixing bowl combine Bisquick, salt, pepper, optional parsley or chives, and milk.
12. When combined, make loose balls the size of a donut hole, and then drop into the boiling water.
13. Cook uncovered on low heat for ten minutes.
14. Add top and continue cooking for an additional ten minutes.
Procrastinate, Serve and Enjoy.
The truth has finally seeped into my head and it is whispering that I am just a more subtle stealth version of a procrastinator. The normal delay that keeps me from having a spotless house, clean laundry that is put away and planning for a bathroom remodel have all been completed. It seems that studying has created a great procrastinator of me.
I am not remember my days in college when I learned to set aside time a week ahead of time or finished a term paper two weeks early. It was not because I was a go getter, but because all nighters had really horrible physical impacts on me. Turns out No-Doze will just make my body twitch and heart race for days. I just never realized that I set fake dates to ensure that my procrastination was in check. It gave me a false sense of security of being comfortably in control.
Now I am studying again almost a decade later from the last time I took a licensing exam. I realized that my lack of motivation is just the comfortable blanket I forgot I had owned. I have dedicated four days to studying and managed to do four loads of laundry, made two dishes that will make up lunch and dinner for the week, gone grocery shopping, scrubbed my bathroom, had brunch with the girlies, a birthday party dinner, street hockey practice and watched a football game. Most of these I would normally have to do kicking and screaming. Thank goodness I gave myself four days to learn 245 pages of information, which is read and outlined in only two days.
The one thing I will not procrastinate on is cooking good comfort food. As an adult, I have truly come to see cooking as an art form that is more than just about eating food. It is a way to project, protect or change your mood and outlook. As I delay the art of studying once again, I decided that I wanted to make one of my all time favorite dishes that is just pure comfort.
I knew I must make Chicken and Dumplings, and the quick version was just not going to be acceptable since I had studying to avoid. My mind was adamant that it needed to have a chicken put in hot water and boiled with seasonings. Then my own reason demanded that it also be as low in fat as possible which added an hour and two extra steps to the process.
This strong desire for Chicken and Dumplings may come from years and years of having it for Sunday dinner when it is cold outside. With fall coming on, but vegetables still available this is the perfect time to enjoy a nice creamy soup with fluffy cloud like dumplings. I always try to focus my cravings to the appropriate season, because it is just silly to have a hot bowl of chili in the middle of July. I really do love seasonal comfort foods, but have learned to adjust the recipes to lower the fat and calories and increase vegetables and fiber. Sometimes I have great successes and other times I have miserable failures.
Today was a huge success and pushed me to study a bit longer instead of cleaning my kitchen up from my cooking mess
Chicken and Dumplings
Half of One Chicken, skin removed
• Water to cover the chicken
• Handful of Garlic Cloves, slightly crushed
• Salt, a bunch to taste
• Poultry Seasoning ,to taste
• Pepper.
• Three Carrots, diced
• Three Celery Stalks, diced
• Medium Onion, diced
• Medium Yellow Squash, peeled and diced
• 2 ½ cups Bisquick
• 2/3 cups Skim Milk
• Fresh Parsley or Chives, chopped – optional
1. In a stock pot, place chicken in bottom, add in poultry seasoning, garlic cloves, salt and pepper.
2. Cover with Water and boil for approximately 30 minutes until the chicken is cooked through.
3. Remove chicken from water.
4. In separate bowl, strain the broth and let cool and fat rise to the top.
5. While the broth cools, add the diced vegetables into the pot with a cooking spray and sauté until they start to soften.
6. Remove chicken in nice size pieces from bones and remove any excess fat.
7. Add chicken to pan and turn heat off.
8. When broth is cool, remove the fat that is on the top.
9. Add broth back into the stock pot and cook on low heat for an hour uncovered, which will allow the broth to reduce a bit.
10. As soup gets to a taste you enjoy, bring broth to a boil
11. In a mixing bowl combine Bisquick, salt, pepper, optional parsley or chives, and milk.
12. When combined, make loose balls the size of a donut hole, and then drop into the boiling water.
13. Cook uncovered on low heat for ten minutes.
14. Add top and continue cooking for an additional ten minutes.
Procrastinate, Serve and Enjoy.
Subscribe to:
Posts (Atom)
