Jump to content

BlamedCat trains on Mt. Kolts


Recommended Posts

Love the Bible commentary. Thank you for that :)

 

Way to go on your rehab stretches! Good to see you getting both in. Is this something that would be possible to do on your lunch break? Stretch, then walk? Or stretch while walking? Or walk and then stretch? That would at least get you a mid-day and an evening session. Just an idea. :)

 

I'm SO going to have to bring this back up tonight whilst at home to troll those recipe links. Thanks for sharing, DF!! All your squash talk has made my mouth water. Oh man...

Link to post
Share on other sites

Any time :) I might not know much, but food is something I know more about than most people think is reasonable :)

 

My first foray into trying to get the hubbs to eat mashed anything but potatoes was a mashed celeriac/white potato mix with sour cream as the wet vehicle. I then moved to subbing chicken stock for the cream & caramelized garlic. Yum. I did a mashed cauliflower for him that he really dug with caramelized garlic, chicken stock & a bit of butter - with that, you just have to remember not to make everything too soupy or it will look like a mess. He'll now eat anything I mash and is mostly ok with the no white potatoes except on holidays rule. Holidays, we go all out - no holds barred on the potato decadence. 

 

He's not big on sweet for dinner, so to get him to eat sweet potatoes - we load the spice. We load the spice anyways, but especially if things may skew too sweet otherwise. 

 

And you're always welcome, if you're in the area - my door is always open to dinner guests.

 

I usually have to remind myself to make non-chili soups in colder weather, too - because for the most part, they make me angry that they're not "real food" -- my compromise is to do root veg & broccoli soups. I will be missing my split pea fix this year, but I suppose I will live if I make some more and different chilis. 

 

@metal_weaver: My job here is done! Though totally gotta admit, now I'm wanting squash for lunch too! 

Link to post
Share on other sites

Love the Bible commentary. Thank you for that :)

 

Way to go on your rehab stretches! Good to see you getting both in. Is this something that would be possible to do on your lunch break? Stretch, then walk? Or stretch while walking? Or walk and then stretch? That would at least get you a mid-day and an evening session. Just an idea. :)

 

I'm SO going to have to bring this back up tonight whilst at home to troll those recipe links. Thanks for sharing, DF!! All your squash talk has made my mouth water. Oh man...

Yw, I'm gonna try and at least give a little insight into what I read each day, that way I'll be accountable and actually commit more to memory by sharing :)

 

I wish I could do it at lunch, but it's requiring resistance tubing and tying one end to a doorknob.  I can't do it while walking and the last time I did it at work I got made fun of for doing it in the break room.  It's stupid I know, but it's just easier to do it at home and be done with it. 

 

Yes you should, DF is awesomesauce and she does have a search feature on her blog so you can find all sorts of things :) and I'm hungry now too!  1.5 hours from now I can have lunch, yay!

 

Any time :) I might not know much, but food is something I know more about than most people think is reasonable :)

 

My first foray into trying to get the hubbs to eat mashed anything but potatoes was a mashed celeriac/white potato mix with sour cream as the wet vehicle. I then moved to subbing chicken stock for the cream & caramelized garlic. Yum. I did a mashed cauliflower for him that he really dug with caramelized garlic, chicken stock & a bit of butter - with that, you just have to remember not to make everything too soupy or it will look like a mess. He'll now eat anything I mash and is mostly ok with the no white potatoes except on holidays rule. Holidays, we go all out - no holds barred on the potato decadence. 

 

He's not big on sweet for dinner, so to get him to eat sweet potatoes - we load the spice. We load the spice anyways, but especially if things may skew too sweet otherwise. 

 

And you're always welcome, if you're in the area - my door is always open to dinner guests.

 

I usually have to remind myself to make non-chili soups in colder weather, too - because for the most part, they make me angry that they're not "real food" -- my compromise is to do root veg & broccoli soups. I will be missing my split pea fix this year, but I suppose I will live if I make some more and different chilis. 

Oh it's always reasonable, the more you know the more you can apply :)  Heck, if I could figure out a way to go to culinary school, I just might give it a shot lol. I love cooking... >_>

 

mmm carmelized garlic... how do you do that? Do you have that as an entry on your site?  The family DOES love garlic, so if I could incorporate that into veggies, I think it would be good.

 

Hmm, yeah I could incorporate caramelized garlic into the sweet potatoes with some oregano to unsweetened it and give it a savory flavor right?

 

Aaww, I appreciate that, not sure where you're area is but if I'm ever up where it snows, I'll make it a point to swing by and say hi :)

 

Chili sounds ssssooo good right now >_>   but so do root veg and broccoli soups... <drools> 

Link to post
Share on other sites

I'd love to go to culinary school, but at this point in my life it would be more for learning than a career change. I did my time in restaurants (FOH) and am too old for all of that now. 

 

Hmmm... yeah; that would work (caramelized garlic + oregano) - keep in mind, caramelized garlic is sweet & oregano is on the sweet side of savory, so I'd balance that all out with some chicken stock as the mashing liquid. And I might bump up the black pepper amount for a little more depth. Maybe add a splash of apple cider vinegar or so for some extra body. 

 

I don't believe I ever have posted about making caramelized garlic - it's the first really "cheffy" thing I learned how to do once I started cooking good food again during college. 

 

Take a whole head of garlic and slice off the pointy (non-root) end to expose the cloves. Wrap in tinfoil and roast on 400 degrees 45 minutes is the easiest way. You'll use the whole head in potatoes (or at least I always use a whole head every time I make anything with this garlic). If you toss in a few at a time, the extras will keep for weeks and go great with everything - mashed into some butter for steak, straight into your mouth after dinner, on any veggie - everywhere. 

 

I'm in Brooklyn, NY - it snows a bit here, but thankfully so far I think something about the big buildings makes it less apt to happen? I'm sure that's total BS - but I'm grasping on to that straw of hope as we head into winter :) 

 

That settles it - chili is happening within the next two weeks. Maybe I'll even branch out and crib that chocolate chili that was going around the NF group a couple challenges ago... 

Link to post
Share on other sites

I'd love to go to culinary school, but at this point in my life it would be more for learning than a career change. I did my time in restaurants (FOH) and am too old for all of that now. 

 

Hmmm... yeah; that would work (caramelized garlic + oregano) - keep in mind, caramelized garlic is sweet & oregano is on the sweet side of savory, so I'd balance that all out with some chicken stock as the mashing liquid. And I might bump up the black pepper amount for a little more depth. Maybe add a splash of apple cider vinegar or so for some extra body. 

 

I don't believe I ever have posted about making caramelized garlic - it's the first really "cheffy" thing I learned how to do once I started cooking good food again during college. 

 

Take a whole head of garlic and slice off the pointy (non-root) end to expose the cloves. Wrap in tinfoil and roast on 400 degrees 45 minutes is the easiest way. You'll use the whole head in potatoes (or at least I always use a whole head every time I make anything with this garlic). If you toss in a few at a time, the extras will keep for weeks and go great with everything - mashed into some butter for steak, straight into your mouth after dinner, on any veggie - everywhere. 

 

I'm in Brooklyn, NY - it snows a bit here, but thankfully so far I think something about the big buildings makes it less apt to happen? I'm sure that's total BS - but I'm grasping on to that straw of hope as we head into winter :)

 

That settles it - chili is happening within the next two weeks. Maybe I'll even branch out and crib that chocolate chili that was going around the NF group a couple challenges ago... 

Yeah, I think that would end up being the same for me, more of an education thing than a career change.  I just need to get my web skillz and get a job using those, I love web design and websites, etc.  Okay back to the food tangent...  Hmm, never used chicken stock in mashed potatoes, the only thing we ever used in normal potatoes was butter, salt pepper, and milk.  So for sweet potatoes what should I use (I'll make it a point to make this this weekend if you get me some measurements, pretty please).  I'm thinking that baked chicken, with the brussel sprouts (or baked veggies) with garlic mashed sweet potatoes.  (if I don't go with Super Destroyer's stir-fry option, I'll certainly do this one weekend this challenge)

 

Oooh, okay i've done that once, but it was total trial and error, I also didn't know how long it would last afterward.  Thanks for the advice there :)

 

Ookay, hmm, could be the residual heat from the concrete jungle ;)  We've got my wife's family up in Michigan and my dad's family over in California, so I'll have to be heading to NY on vacation or some such :)  Hope you don't get snowed out too much up there!

 

Mmm... I've heard about that too, sounds interesting.  Now, I do know that when my dad makes chili, (we like it spicy), he has to tone down the heat a bit,so what he does is tosses in two little squares of dark chocolate, he says the dark chocolate pulls the heat back but leaves in the layers of flavor without changing the real taste of the chili.  Pretty neat how that works, huh?

Link to post
Share on other sites

For your size family, I'd use 4 sweet potatoes - peeled and cut into 1 1/2 inch chunks. Boil in enough chicken stock to cover by an inch or so for 10 minutes or until tender. Drain, reserving 1 cup cooking liquid. Mash however you mash potatoes, adding the liquid a bit at a time until you get the consistency you want - it shouldn't take the whole cup, but if for some reason it does, add butter. I'd incorporate the garlic (just squeeze from its skin into the potatoes and keep tasting for salt. Drop in 2 tsp. or so oregano and you're good to go! Pepper until it tastes perfect. 


 


Note: this is off the top of my head and not something I've actually tried; just based off of what I normally do to potatoes. 


 


I can imagine these sprouts would go over well with the leftover outer leaves - haven't made this recipe myself, but I've never met a recipe of hers I don't love. 


 


Hmmm... that is interesting about the chili. I've spent so much of my life staying away from chocolate that it's never something I think to play with. I could definitely see that working - and maybe even better than my old tactic of huge dollops of sour cream to help deal with habanero chili. 

Link to post
Share on other sites

In the spirit of full disclosure, I was seriously considering sitting this challenge out.  Mentally, I was in a funk (and still am in some ways), and wanted to just sit it out and recoup.  Though the more I talked about it with people on NF, the more that just felt wrong.  Not to say that sitting a challenge out is a bad thing, far from it, but sitting it out because you're in a funk isn't the right reason.  That's like a depressed person isolating themselves because they don't want to hang out with anyone, it's a vicious cycle.

 

So that's why I came up with this theme here, I felt beaten down physically, mentally, and spiritually... just worn out and lethargic, even though I had some great losses last challenge, the injury has taken a lot of steam out of me.  It's a small thing that affects SO MUCH...   I picked this theme because it reminded me of all those martial arts movies where the n00b wants to be trained by a master and the master mops the floor with him to show him just how far he's got to go.  It's that point where character is defined, when you find yourself face down in the dirt.  What should you do?  Do you choose to get up, or do you decide to stay down and quit?

 

I'm not going to quit.

I also have a tendancy to retreat into myself.  Fortunately, we have people poking and prodding us out of the shadows.  I know that you're going to ace this challenge now that you're in. 

Link to post
Share on other sites

 

Take a whole head of garlic and slice off the pointy (non-root) end to expose the cloves. Wrap in tinfoil and roast on 400 degrees 45 minutes is the easiest way. You'll use the whole head in potatoes (or at least I always use a whole head every time I make anything with this garlic). If you toss in a few at a time, the extras will keep for weeks and go great with everything - mashed into some butter for steak, straight into your mouth after dinner, on any veggie - everywhere. 

 

I like to bake my sweet potatoes - and you could do them at the same time as the garlic.  I just scrub them and wrap several up in foil.  Cooked at this temperature they will caramalize too.  Add a little butter & yum!

Link to post
Share on other sites

BC, keep up the good work!  Ok, here is the stir fry recipe.  We buy a lot of pork loins, because they are tasty and we seem to catch them on sale.  I cooked one Sunday.  The dark part fell apart, so I sort of pulled it into pieces.  I sliced the white meat into about 1/2 inch slices.  I saved the juices in a separate container.  Long story short, I added baby carrots sliced into quarters length wise, fresh broccoli, onions, and cabbage, the dark pork and about half of the juices.  It was awesome!  (Sorry for no details, I am very much an ad lib cook) 

Link to post
Share on other sites

 

For your size family, I'd use 4 sweet potatoes - peeled and cut into 1 1/2 inch chunks. Boil in enough chicken stock to cover by an inch or so for 10 minutes or until tender. Drain, reserving 1 cup cooking liquid. Mash however you mash potatoes, adding the liquid a bit at a time until you get the consistency you want - it shouldn't take the whole cup, but if for some reason it does, add butter. I'd incorporate the garlic (just squeeze from its skin into the potatoes and keep tasting for salt. Drop in 2 tsp. or so oregano and you're good to go! Pepper until it tastes perfect. 

 

Note: this is off the top of my head and not something I've actually tried; just based off of what I normally do to potatoes. 

 

I can imagine these sprouts would go over well with the leftover outer leaves - haven't made this recipe myself, but I've never met a recipe of hers I don't love. 

 

Hmmm... that is interesting about the chili. I've spent so much of my life staying away from chocolate that it's never something I think to play with. I could definitely see that working - and maybe even better than my old tactic of huge dollops of sour cream to help deal with habanero chili. 

 

Yep 6 of us total, two are kiddos... Okay so that sounds good and that's fine that you haven't tried it before, I just need a place to start from and I can tweak as needed :D  sounds delicious and I'm excited about it :)

 

Oh that looks interesting, I need to get into making crisps like this more often, would kill my snacky cravings, especially at work.

 

Yeah, well notice it's dark chocolate, which is certainly better for you than the milk chocolate kind.  It really doesn't take much to pull the heat down so two small squares, ya know the type in the individual wrappings. :)  Habanero chili <swoons>

 

I also have a tendancy to retreat into myself.  Fortunately, we have people poking and prodding us out of the shadows.  I know that you're going to ace this challenge now that you're in. 

Laureleye! <hugs> Good to see you again.. and yes that we do.  Aww, thanks, I'd like to see A's again ;)  But at the least I'm gonna make some progress and that's the important part.  When I get down to being healthy and fit, I'm gonna have one heck of a story to share with people. lol

 

I like to bake my sweet potatoes - and you could do them at the same time as the garlic.  I just scrub them and wrap several up in foil.  Cooked at this temperature they will caramalize too.  Add a little butter & yum!

mmm yes, I was wondering what else I could do with the oven, I always like utilizing it with many things so I don't waste energy.  Thanks for the suggestion :)

 

I was tempted to make chili again, and make some sweet potato fries so I can pour the chili over them :)

Oooh, now that sounds good... really good... that or put it on some hamburger patties as well, paleo chili burgers and chili fries hehe.

 

BC, keep up the good work!  Ok, here is the stir fry recipe.  We buy a lot of pork loins, because they are tasty and we seem to catch them on sale.  I cooked one Sunday.  The dark part fell apart, so I sort of pulled it into pieces.  I sliced the white meat into about 1/2 inch slices.  I saved the juices in a separate container.  Long story short, I added baby carrots sliced into quarters length wise, fresh broccoli, onions, and cabbage, the dark pork and about half of the juices.  It was awesome!  (Sorry for no details, I am very much an ad lib cook) 

Thanks!  Okay, I could run with that lol.  That's fine that there's not many details, as long as it's a general idea I'm good.  My wife accuses me of walking into the kitchen and just throwing things together and making a great meal :)  Can't say I complain.

 

She actually told me last night, when I mentioned what I was gonna do, that she wanted me to cook more, so at least she's VERY supportive of this challenge.

Link to post
Share on other sites

These last few posts might just have inspired me to start cooking again, but this time with a healthy edge. I'm so simple with my food, and you guys are geniuses!

Glad we could help, foodies for the win!!!  Let us know what you whip up on your thread, k?

Link to post
Share on other sites

These last few posts might just have inspired me to start cooking again, but this time with a healthy edge. I'm so simple with my food, and you guys are geniuses!

 

Heh heh. That's a feeling you get used to around here. ^_^;

  • Like 1
Link to post
Share on other sites

Honestly, I don't know why we get so excited about food porn. It's totally unrealistic, what with the lighting, the positioning of the food, the airbrushing and filtering that no doubt happens when you post something via Instagram...

 

Just saying. Real food isn't even remotely like that. :P

  • Like 1
Link to post
Share on other sites

Week 1 Day 3 RECAP

Mission 1 & Life Goal: Master's Daily Chores:

Shoulder:  I got in one rehab set late last night, but I couldn't justify doing a second set without enough rest between, that just defeats the purpose of rehab exercises.

Bible: Read Chapter 7 of 2 Chronicles

Sleep: I think I got close to if not actually 7 hours of sleep

 

Mission 2: Master's Movement 'Suggestions':

Exercise Grab Bag: I did walk at lunch 2.2 miles for about 38.5 min.  It was a great walk and cleared my head, which was much needed.
 
Mission 3: Cooking for the Master:
Cooking: Still contemplating a dinner this weekend, I went to target and spot checked the prices for things I'd need.  Good news is that we have bacon at home and 4 large sweet potatoes... so that's not something I'll have to get on my list.  I'll still have to get the chicken thighs for baking in the oven, but that shouldn't be too bad a price.
 
On another note about cooking (which I think I'll keep adding these under this listing), last night DF's line kept running in my head "no one forced food down your throat..."  such a great visual and very effective.  Last night the SIL made BLT's and tomato soup...  I almost gave in and had a BLT, but I stopped myself with that exact line from DF... I was like, yeah, I COULD eat that, but I don't need the bread... so what else can I do instead?...
 
So I set about to create an awesome concoction.  I started with tomato soup, I'm not normally a fan of tomato soup cause it's so one-dimensional to my taste buds, but I started there anyway.  Then I took half a bag of frozen broccoli and cauliflower and heated that up in the microwave.  Once that was effectively steamed, I tossed it in a chopper and diced it all to rice size consistency. I guess if I had a blender I could puree it better, but texture wasn't an issue for me last night.  I mixed it all in the bowl of soup I had, then threw in some spices, I have a mix of "Hot & spicy" (Red Pepper, Jalapeno, Cilantro, Cumin, Black Pepper, & sea salt) that I mixed in generously and then added crumbled up  bacon into it and tada, dinner.  It was surprisingly filling AND my 2yr old son kept coming to me going "try try" and I'd give him some... he'd wander off... come back again "try try"  he REALLY liked it and it was spicy, so maybe he's liking the spice now! <crosses fingers>
 
=======================================================
Week 1 Day 4 Current

Mission 1 & Life Goal: Master's Daily Chores:

Shoulder:  Made it a point to do a rehab session before leaving the house for work today, I think i can do this every morning, I just need to have a functioning brain to do it and not go on auto-pilot.

Bible: 2 Chronicles 8 - This chapter was more about Solomon's building projects and what he did for his country along with establishing the public worship in the temple.  I do love how along with truths about God, the Bible can often be used for it's historical facts. :) 

Sleep: I should be able to get another 7 hours in tonight, might drop to 6 depends on what's going on tonight.  It's just Thursday, nothing planned, so we'll see.

 

Mission 2: Master's Movement 'Suggestions':

Exercise Grab Bag: I should be able to get another walk in, I should do some squats tonight...
 
Mission 3: Cooking for the Master:
Cooking: Still looking into the meal for the weekend.  I found bags of prepared brussle sprouts so all you need to do is wash and cook, already chopped... could use those... hmm... I need to pull that recipe back up
 
Link to post
Share on other sites

Honestly, I don't know why we get so excited about food porn. It's totally unrealistic, what with the lighting, the positioning of the food, the airbrushing and filtering that no doubt happens when you post something via Instagram...

 

Just saying. Real food isn't even remotely like that. :tongue:

Oh, I hear ya... only DF makes it look like that, but she's a professional...

 

Mine will be in standard lighting, with my iPhone on the kitchen table, so no glossy or airbrushed effects on mine...

Link to post
Share on other sites

Holy crap. I am totally proud of you - way to freakin go last night!!!! I'm glad the nagging gave you a great weapon to add to your 'I'm doing this for me' arsenal. :)  That dinner, btw, sounds awesome. And your son is too adorable. 

 

I think that deserves a Carlton :) 

 

1tumblr_lgp6q5NhE21qcjtu8o1_500.gif

 

As for food photography ... psssshaw. I am very, very far from professional in my food photography - but it's good to hear someone out there doesn't think it sucks as bad as I do. :) 

Link to post
Share on other sites

Holy crap. I am totally proud of you - way to freakin go last night!!!! I'm glad the nagging gave you a great weapon to add to your 'I'm doing this for me' arsenal. :)  That dinner, btw, sounds awesome. And your son is too adorable. 

 

I think that deserves a Carlton :)

 

1tumblr_lgp6q5NhE21qcjtu8o1_500.gif

 

As for food photography ... psssshaw. I am very, very far from professional in my food photography - but it's good to hear someone out there doesn't think it sucks as bad as I do. :)

WOOT, A Carlton!!! YES!!!  <dances>  (that's certainly how I dance I'm sure).  It wasn't nagging, you had some good points and it really did help, thank you :)  It was very good, I was REALLY surprised how flavorful it was and I'm VERY pleased my son loved it too.  Makes me want to tweak dinner tonight too, whatever it is haha.

 

Oh you're just a perfectionist, I know how that is ;)  Seriously though, it's good pics (they make me drool, so I think they do their job).

Link to post
Share on other sites
×
×
  • Create New...