Life, Interrupted

There's not a lot I can eat off the shelf anymore. I won't bore you with details--just trust me that I would not go to all this trouble every single time I needed food unless there was no other way. I do love to cook, but sometimes I don't have the strength for it.

So when I do cook? I just keep going. There was scratch fried rice this week, with finely diced carrots and zucchini, made with a mixture of forbidden rice and white Basmati rice, giving me lavender tints to the meal. I just added four scrambled farmhouse eggs to a portion of rice whenever I needed extra carbs. This was a week of extra carbs. I don't have to make pasta from scratch, but I do prefer GF Jovial when I can get it. Lately it's just been wrapped with some lovely Spanish EVOO and fresh basil, sometimes with my butter coffee, sometimes later in the day. When I feel off, my body demands carbs. I've wanted mashed avocado and rice chips, my kale dip, or a bison or grass-fed beef hamburger. There was also a lovely moment with some sliced fresh Fredericksburg peaches and balsamic vinegar. Oh, that was heaven!

I bought some lovely Copper RIver salmon--my favorite--but my body doesn't want it now. It waits in the freezer. Keeps very well, I am pleased to say.

I made kale dip earlier today, ate half of it, and now will use the rest as seasoning in the stew I'm making. No recipe--I buy what is freshest and looks good at the Natural Grocer, when I miss market, and then when I'm ready I start chopping. All organic. It makes a difference. Maybe stew, maybe soup.

This time, I dumped in another jar of the bone broth I made in January and froze, and added six inches of diced leek, four or five carrots, mixed varieties, and 4 oz. of grass fed beef fat I collect whenever I make hamburgers, etc. (water method--I skim the fat off the water later and put it in a closed container in the fridge.) After a bit, I added a pound of grass fed & finished bison stew meat, in cubes, and 500 2+ cups of spring water. When the pot was boiling, I added about a cup of uncooked wild rice. Reduce to a simmer. In thirty minutes or so I will dice up a zucchini, a yellow summer squash, and throw the rest of the green kale/minced garlic/EVOO & sea salt paste into the pot. Another 20-30 minutes, and dinner is served.

I expect it to be smashing.

Time to start dicing again.

I want chicken basil with garlic and rice pasta.

I have the ingredients, and it's simple to make.

I weaken, and it is lunch time for me....

I even have squash leftovers to have with it (fresh squash for dinner, probably with salmon.) Yummmm. This is shaping up to be a good food day, there's kale pesto I made for a get-together last night, and also wasabi deviled eggs for breakfast with my multigrain rice cereal.

Where do those extra pounds come from? Most of them come from potatoes, especially French fries. They may only add a half-pound a year, but that adds up quickly. Soda and alcohol follow up as big problems, too.

Pants too Tight? Blame it on Potatoes.