Wednesday, January 6, 2010
Examiner Article
Just a quick note to let you know that I have started writing articles for Examiner.com about the Piedmont Traid Farmer's Market. My first one is now published. The examiner site is one that pays per hit of the article so I hope you will all check out my articles over there! Thanks!
Adventures in the ER
I used to NEVER go to the Dr. or the ER. Before Marriage, I had been to the ER ONE TIME. Since marriage, I have been four or five times. I'm a walking medical moron. Last night, I went because of a severe allergic reaction to pork meat (that's what I'm assuming since I've had mild ones to pork before). It was terrible. It was SCARY! The pain was not worse then the M/C or the Gallbladder rupture..but the scary factor is WAY up there. The thought of your airway's closing up is a terrifying thing.
Even today, when I've had nothing but coffee to drink, my face feels numbish and itchy and I'm still freaking out a bit over it. I'm afraid to eat ANYTHING. I guess I need to go get the prescription steroids and take another benedryl. Jeesh, will this ever end?
Chalk up another medical bill. I feel like EVERYTHING is against me to being financially responsible in TTC. We just keep getting further in the hole with these bills and it is stressing me the hell out and its over STUPID stuff. Who the hell is allergic to PORK?
::shakes head::
Even today, when I've had nothing but coffee to drink, my face feels numbish and itchy and I'm still freaking out a bit over it. I'm afraid to eat ANYTHING. I guess I need to go get the prescription steroids and take another benedryl. Jeesh, will this ever end?
Chalk up another medical bill. I feel like EVERYTHING is against me to being financially responsible in TTC. We just keep getting further in the hole with these bills and it is stressing me the hell out and its over STUPID stuff. Who the hell is allergic to PORK?
::shakes head::
Italian Sausage and Bell Pepper Risotto
Unfortunately, this will be the last pork recipe to grace the pages of my blog. This is the recipe that sent my mild allergy to my beloved piggy meat over the edge and landed me in the Emergency Room last night. It is indeed a sad day for my cooking adventures as I have a deep and abiding love affair for all things bacon and sausage. To show how greatly this love affair is: I have approximately 50 lbs of pork meat in my freezer: pork roasts, pork tenderloins, homemade sausage, bratwurst, wild hog slabs. People buy sections of cow? I buy Pig like that too! Maybe I'll have a giveaway contest on my blog for Pork! LOL
Anyway, I will not regale you with the details of my horrific allergic reaction as it will detract further from my new recipe (that I will never get to make again). Maybe I will remember this recipe more fondly then it actually warrants but what can I say, its the last pork I shall ever eat. ::cries a bit::
Go forth into the sweet kitchen yonder dear piggy meat.
Italian Sausage and Bell Pepper Risotto
Ingredients:
3 1/2 cups chicken stock
4 tbs butter
2 tbs oil
2 tbs crushed garlic
1 onion, finely chopped
1 1/2 cups white wine
5 links Sweet Italian Sausage
1 red bell pepper, deseeded and diced
1 yellow bell pepper, deseeded and diced
1 1/2 cups risotto rice
1/2 cup shredded parmesan
1/2 cup shredded romano
3/4 cup mozzerella
1/4 cup chopped fresh italian parsley
Salt and pepper to taste
Directions:
Heat stock in sauce pan on stove. (bring to boil and then lower to simmer). Pierce sausage and place in heated oil to sear outsides. Add about 1/2 inch of water (do this AWAY from burner as adding water to hot oil/grease can make it pop and splatter causing a fire expecially if you are using a gas stove). Simmer sausages, turning occasionally until almost done. Remove and coin sausage links.
The water should have cooked out of the pan leaving oily sausage drippings. To this add your butter, onion, garlic and peppers. Cook until tender. Add the rice and cook until coated well. Begin adding chicken stock about a half cup at a time. Wait until liquid is absorbed and add more. About half way through the chicken stock, add your white wine. When liquid is absorbed continue with chicken stock.
When you are down to the last of the chicken stock use the empty saute pan to reheat your sausage coins and brown them off. I add my parsley in here so it sautes (will turn black though so if you want the rich green color add it to the rice or at the very end). (you can also use dried if you are going to add it to the rice or as garnish).
When rice is done and creamy, add your cheeses and top with sausage coins.
Serve immediately.
Anyway, I will not regale you with the details of my horrific allergic reaction as it will detract further from my new recipe (that I will never get to make again). Maybe I will remember this recipe more fondly then it actually warrants but what can I say, its the last pork I shall ever eat. ::cries a bit::
Go forth into the sweet kitchen yonder dear piggy meat.
Italian Sausage and Bell Pepper Risotto
Ingredients:
3 1/2 cups chicken stock
4 tbs butter
2 tbs oil
2 tbs crushed garlic
1 onion, finely chopped
1 1/2 cups white wine
5 links Sweet Italian Sausage
1 red bell pepper, deseeded and diced
1 yellow bell pepper, deseeded and diced
1 1/2 cups risotto rice
1/2 cup shredded parmesan
1/2 cup shredded romano
3/4 cup mozzerella
1/4 cup chopped fresh italian parsley
Salt and pepper to taste
Directions:
Heat stock in sauce pan on stove. (bring to boil and then lower to simmer). Pierce sausage and place in heated oil to sear outsides. Add about 1/2 inch of water (do this AWAY from burner as adding water to hot oil/grease can make it pop and splatter causing a fire expecially if you are using a gas stove). Simmer sausages, turning occasionally until almost done. Remove and coin sausage links.
The water should have cooked out of the pan leaving oily sausage drippings. To this add your butter, onion, garlic and peppers. Cook until tender. Add the rice and cook until coated well. Begin adding chicken stock about a half cup at a time. Wait until liquid is absorbed and add more. About half way through the chicken stock, add your white wine. When liquid is absorbed continue with chicken stock.
When you are down to the last of the chicken stock use the empty saute pan to reheat your sausage coins and brown them off. I add my parsley in here so it sautes (will turn black though so if you want the rich green color add it to the rice or at the very end). (you can also use dried if you are going to add it to the rice or as garnish).
When rice is done and creamy, add your cheeses and top with sausage coins.
Serve immediately.
Monday, January 4, 2010
Blair's McFatty Monday
So, my chart is sucktastic and we aren't TTC quite yet. The whole "not preventing is TTC" thing does not apply to me as I am once again NOT OVULATING so we can not prevent all we want and unless a miracle happens, we aren't getting pregnant. Therefore, I don't have a lot to talk about.
I've been taking the enforced break and recovery period to really ramp up my love for all things food. I have learned that I actually eat better when I cook all the time. I watch my proportions more and I'm not eating processed crap that clings to my ass. That doesn't mean I eat GREAT though because I do have a penchant for baking. I have an entire blog dedicated to food people. So I mean business when it comes to food, but it has helped me focus and direct my emotions etc. Kept me busy if you know what I mean.
However, it is a new year and a new me. This is the year, I'm hoping I achieve my dreams of becoming a mother and in doing that I would like to take the next two cycles to lose some weight and get in shape because I have to watch how much weight I gain while pregnant. NO IFs, ands or BUTS!
My girl Blair over at Heir to Blair has started McFatty Mondays. I read it, sympathized with her, and then thought, "well hell, I might as well join and post my adventures here as it is all relative to future baby." Plus I can't resist when blogs obnoxiously tell me what to do. *wink* So here we go.
The mission, should we choose to accept it: "Talk about your goals, your hopes, your frustrations, your ENTIRE REASON FOR DOING THIS. Maybe you have 5 lbs. Maybe you have 50 (like me). Maybe you have 500 (you’re my hero!). How are you planning on losing the weight? How much are you doing? Or are you just toning up without weight issues? Are you a fitness guru that has tips of the trade? Do you have any great recipes? Write it out."
My goals are to lose 10-20lbs up until my next BFP and then maintain my weight with minimal gain for optimum baby carrying/health. I want to be a healthier MOM that has good habits and lifestyle to pass on to my children.
I'm planning on eating healthy and trying to create a workout routine that is simple and easy to maintain (Treadmill plus 30 day shred with some Belly Dancing and Yoga thrown in for fun). I have fabulous recipes and I'm going to focus on cooking light and healthy and blogging that out. (I know shameless plug for my other blog, so sue me.)
I have a lot more to lose but if I were to go all out on a weight loss rampage I would have to put off TTC forever and I'm not willing to do that, so lets work with what we have, mmkay?
BTW: This post will self destruct in 5.......4.......3.......2.......
I've been taking the enforced break and recovery period to really ramp up my love for all things food. I have learned that I actually eat better when I cook all the time. I watch my proportions more and I'm not eating processed crap that clings to my ass. That doesn't mean I eat GREAT though because I do have a penchant for baking. I have an entire blog dedicated to food people. So I mean business when it comes to food, but it has helped me focus and direct my emotions etc. Kept me busy if you know what I mean.
However, it is a new year and a new me. This is the year, I'm hoping I achieve my dreams of becoming a mother and in doing that I would like to take the next two cycles to lose some weight and get in shape because I have to watch how much weight I gain while pregnant. NO IFs, ands or BUTS!
My girl Blair over at Heir to Blair has started McFatty Mondays. I read it, sympathized with her, and then thought, "well hell, I might as well join and post my adventures here as it is all relative to future baby." Plus I can't resist when blogs obnoxiously tell me what to do. *wink* So here we go.
The mission, should we choose to accept it: "Talk about your goals, your hopes, your frustrations, your ENTIRE REASON FOR DOING THIS. Maybe you have 5 lbs. Maybe you have 50 (like me). Maybe you have 500 (you’re my hero!). How are you planning on losing the weight? How much are you doing? Or are you just toning up without weight issues? Are you a fitness guru that has tips of the trade? Do you have any great recipes? Write it out."
My goals are to lose 10-20lbs up until my next BFP and then maintain my weight with minimal gain for optimum baby carrying/health. I want to be a healthier MOM that has good habits and lifestyle to pass on to my children.
I'm planning on eating healthy and trying to create a workout routine that is simple and easy to maintain (Treadmill plus 30 day shred with some Belly Dancing and Yoga thrown in for fun). I have fabulous recipes and I'm going to focus on cooking light and healthy and blogging that out. (I know shameless plug for my other blog, so sue me.)
I have a lot more to lose but if I were to go all out on a weight loss rampage I would have to put off TTC forever and I'm not willing to do that, so lets work with what we have, mmkay?
BTW: This post will self destruct in 5.......4.......3.......2.......
Menu Monday: Best of Intentions
Well, I had this grand plan that I was going to come home, fight with my treadmill (aka workout), fix a fabulous dinner of Italian Sausage and Pepper Risotto, blog and sip coffee in front of the TV after a nice hot shower.
WRONG. My darling husband has caught the flu bug or some nasty germcritter and was pitifully crawling out the door to go sleep through class. Bless his heart. Ofcourse he asked me to venture back out into the frigid night to get him more medicine and chicken noodle soup. *sigh* So off I went, to Walmart (aka HELL ON EARTH in the guise of a Retail Store). I stood in the massive isles staring around me trying to decide what on earth I was going to buy without my menu plan for the week. I'm supposed to be preparing fabulous healthy dishes, not stocking up on sodium laden canned soup! Campbell's is what he wants, so campbell's is what he gets. I am of the firm belief that everyone should get what they want when they are sick and the good Lord knows, my husband shoveled enough Campbell's soup down my throat a few months back.
So this week is going to be off kilter. I'm not sure what I bought exactly but $75.00 later, here I am with a general working idea. Discounting the Campbell's soup tonight, I'm going to attempt this menu:
Sausage and Red Pepper Risotto with Champagne
Spinach and Ham Quiche
Ground Turkey Meatloaf
Whole Wheat Bread
Healthy Nut/fruit muffins (a little vague but I'll have to see what I am in the mood for on the day I decide to bake)!
We shall see how it goes. I'm sure there will be other items but not necessarily blog worthy. (Really, how many times do you want to see a salad?) For now, I will leave you with a future taste of these recipes to come and the image of me sneaking up on my treadmill (it tends to kick my butt).
WRONG. My darling husband has caught the flu bug or some nasty germcritter and was pitifully crawling out the door to go sleep through class. Bless his heart. Ofcourse he asked me to venture back out into the frigid night to get him more medicine and chicken noodle soup. *sigh* So off I went, to Walmart (aka HELL ON EARTH in the guise of a Retail Store). I stood in the massive isles staring around me trying to decide what on earth I was going to buy without my menu plan for the week. I'm supposed to be preparing fabulous healthy dishes, not stocking up on sodium laden canned soup! Campbell's is what he wants, so campbell's is what he gets. I am of the firm belief that everyone should get what they want when they are sick and the good Lord knows, my husband shoveled enough Campbell's soup down my throat a few months back.
So this week is going to be off kilter. I'm not sure what I bought exactly but $75.00 later, here I am with a general working idea. Discounting the Campbell's soup tonight, I'm going to attempt this menu:
Sausage and Red Pepper Risotto with Champagne
Spinach and Ham Quiche
Ground Turkey Meatloaf
Whole Wheat Bread
Healthy Nut/fruit muffins (a little vague but I'll have to see what I am in the mood for on the day I decide to bake)!
We shall see how it goes. I'm sure there will be other items but not necessarily blog worthy. (Really, how many times do you want to see a salad?) For now, I will leave you with a future taste of these recipes to come and the image of me sneaking up on my treadmill (it tends to kick my butt).
Sunday, January 3, 2010
Red Wine Risotto
My In-laws left earlier today, but the weekend was filled with family, children, laughs and lots of food. Whenever I have people over I tend to experiment on them as there are people to eat all the food I make. If you want to be a guinea pig, give me a call. *wink*
My FIL and I share a joy of wine. To dress up the traditional New Years fare of Seasoned Greens and Black Eyed Peas (representing Cash and coin), Pork (representing Renewal and success), I added a Red Wine Risotto.
Or as everyone else called it: Purple Rice. So the kids wouldn't eat it and my SIL tried "choking" it down because she didn't want to hurt my feelings, my husband and future BIL just picked on me about it though Josh (future BIL) did admit to me later that it wasn't that bad (ofcourse this was out of earshot of my husband and SIL..LOL). It really was enjoyable IF YOU LIKE WINE. It is very tangy and holds that merlot taste. I quite liked it and FIL went back for seconds so I consider it a success, jeers and all. Afterall, it could not have been that bad since it got gone VERY quickly. So quickly in fact that I didn't have time to snap a picture of it. (Just use your imagination, it really did look like purple rice).
Red Wine Risotto
Slightly adapted from Jane Price's Appetizers
Ingredients:
2 cups chicken stock
1/2 stick butter
1 onion, finely chopped
1 tbs crushes/finely chopped garlic
1 tbs dried thyme (I would add 2 but I ran out)
1 cup risotto rice
2 cups Merlot (or dry Red wine)
1 cup grated parmesan
Directions:
Heat chicken stock on stove. After bringing to boil, put on low simmer.
In a skillet, melt butter and add onion and garlic. Saute until tender but not browned. Add thyme and rice. Stir until all are coated.
Add half the red wine and cook until liquid is absorbed, stirring constantly. Add half cup of chicken stock, stirring until liquid is absorbed. Repeat with another 1/2 cup of chicken stock. Add the remaining Red Wine and stir until absorbed. Repeat with two more additions of chicken stock. Once rice is tender and creamy add Parmesan cheese. Serve immediately.
My FIL and I share a joy of wine. To dress up the traditional New Years fare of Seasoned Greens and Black Eyed Peas (representing Cash and coin), Pork (representing Renewal and success), I added a Red Wine Risotto.
Or as everyone else called it: Purple Rice. So the kids wouldn't eat it and my SIL tried "choking" it down because she didn't want to hurt my feelings, my husband and future BIL just picked on me about it though Josh (future BIL) did admit to me later that it wasn't that bad (ofcourse this was out of earshot of my husband and SIL..LOL). It really was enjoyable IF YOU LIKE WINE. It is very tangy and holds that merlot taste. I quite liked it and FIL went back for seconds so I consider it a success, jeers and all. Afterall, it could not have been that bad since it got gone VERY quickly. So quickly in fact that I didn't have time to snap a picture of it. (Just use your imagination, it really did look like purple rice).
Red Wine Risotto
Slightly adapted from Jane Price's Appetizers
Ingredients:
2 cups chicken stock
1/2 stick butter
1 onion, finely chopped
1 tbs crushes/finely chopped garlic
1 tbs dried thyme (I would add 2 but I ran out)
1 cup risotto rice
2 cups Merlot (or dry Red wine)
1 cup grated parmesan
Directions:
Heat chicken stock on stove. After bringing to boil, put on low simmer.
In a skillet, melt butter and add onion and garlic. Saute until tender but not browned. Add thyme and rice. Stir until all are coated.
Add half the red wine and cook until liquid is absorbed, stirring constantly. Add half cup of chicken stock, stirring until liquid is absorbed. Repeat with another 1/2 cup of chicken stock. Add the remaining Red Wine and stir until absorbed. Repeat with two more additions of chicken stock. Once rice is tender and creamy add Parmesan cheese. Serve immediately.
Friday, January 1, 2010
New Year's Resolutions
I have rewritten this post four times. What I have to say is blah. It's true, but blah. The words do not look right.
Maybe it's the mundane of typical New Year's Fashion. ::waves to 2009, glares at 2010:: Everyone looks back with fondness or sorrow and then wants to see only positives with the new year and we make all these resolutions that will make our lives perfect: lose weight, get healthy, save money, etc. etc.
I would be hardpressed to find anyone who sticks with any of those past mid-January. In 31 years, it never happens. I myself looked back on 2009 with tears and fondness. I waxed poetic like a scene from Titanic "don't go jack, don't leave me" as the ship sank dramatically behind me.
But guess what, today is just another day like the day before and the day after. Each day is a new beginning, not because of a number on a calendar, but because the sun rises and with light comes another chance. Another day to live. Each day should be a celebration and not taken for granted. I have plenty of resolutions in my head but they are pointless to share because in two weeks, they will be the same. They are the same resolutions I have had for 20 years with a little bit of tweaking due to age and wisdom. Will I keep them? doubtful but I will try periodically the whole year through as I do every year.
This year, I just want to appreciate living and not take it for granted. I don't want life to pass me by in a blur without accomplishment. Happy New Year to all of you. I hope it brings fulfillment but most of all, I hope it brings clarity in life and the ability to appreciate everyday for what it brings.
Maybe it's the mundane of typical New Year's Fashion. ::waves to 2009, glares at 2010:: Everyone looks back with fondness or sorrow and then wants to see only positives with the new year and we make all these resolutions that will make our lives perfect: lose weight, get healthy, save money, etc. etc.
I would be hardpressed to find anyone who sticks with any of those past mid-January. In 31 years, it never happens. I myself looked back on 2009 with tears and fondness. I waxed poetic like a scene from Titanic "don't go jack, don't leave me" as the ship sank dramatically behind me.
But guess what, today is just another day like the day before and the day after. Each day is a new beginning, not because of a number on a calendar, but because the sun rises and with light comes another chance. Another day to live. Each day should be a celebration and not taken for granted. I have plenty of resolutions in my head but they are pointless to share because in two weeks, they will be the same. They are the same resolutions I have had for 20 years with a little bit of tweaking due to age and wisdom. Will I keep them? doubtful but I will try periodically the whole year through as I do every year.
This year, I just want to appreciate living and not take it for granted. I don't want life to pass me by in a blur without accomplishment. Happy New Year to all of you. I hope it brings fulfillment but most of all, I hope it brings clarity in life and the ability to appreciate everyday for what it brings.
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