Posts tagged food

laurissawilson replied to your post “My grandmother is getting pretty up their in age.  Health-wise, she…”

So make sure it tastes perfect. Dont worry about calories, forget you diet and really put your heart and soul into this pulled pork. Don’t beat yourself up for tasting it. Heck, eat a whole pound! Its food, with loved ones. Enjoy it 100%

I appreciate the sentiment Lauri, I do.  And normally, I’d join right on that wagon.  However, the whole point of Phase 1 of this diet (which only lasts 2 weeks) is to reset your body’s blood sugar and cravings for sugar.  This is especially important for me because I have Polycystic Ovarian Syndrome which makes me feel hungry all the time AND makes me crave sugar because I am very resistant to insulin.  Tomorrow will be day 6, and making it this far has been hard for me as far as temptations go.  I know myself and if I give in once it almost turns into, “Oh what the heck I’ll eat 5 more and start over tomorrow.”  And, I really don’t want to do 6 extra days of Phase 1.   So, I’m counting myself out on this and I plan on making it again while I’m home during Phase 2.   Phase 2 I’m going to allow myself one cheat day a week with the choice of 2 small cheats or one medium/slightly large one.  So on that day, I’ll have the pulled pork, but without the bread I can’t have.

I really appreciate everyone’s support and cheering me on throughout this. Means more than I thought it would since when my family cheers me on I just feel fat.

My doctor suggested trying the South Beach Diet.  So, I ordered the book and a recipe book.  I was just now looking for “South Beach Diet” recipes on pinterest.   They don’t look very tempting.  Anyone have success with the South Beach Diet?  What were some of your go to recipes?

Lauren's Latest » Easy BBQ Pulled Pork

@Postsfromthemrs 

This is the recipe I used.  I took most of the liquid out before I added the second half of the recipe.   I also put in a little more garlic and onion than the recipe asked for.  I served it without slaw and Hawaiian rolls to make sliders.  The bbq sauce I used is called BBQ Pete’s Wood Pit Barbeque Puyallup Fair Sauce.  You could use any bbq sauce (or make your own, but I don’t have that kind of time).  The can I used was 12.75 fl oz and that was plenty for me, but if you like extra saucy you might want more.  Also, I learned that pork shoulder and pork butt are the same cut of meat.  The one I bought had a nice bone in the middle.  It was so tender and yummy; I’m sure I’ll be dreaming of it tonight. 

One of my biggest tips for teachers (no matter the experience level)

is to make meals ahead of time, especially before the school year starts.

There are days that if I didn’t have food I could just reheat, I’d probably go without eating due to exhaustion.

I strongly suggest making big dinners in the weeks to come and freezing individual servings (or bigger if you don’t live alone like I do).

With that in mind, when I find new recipes that I would probably like, I worry about how they’ll freeze and reheat.  Some recipes just won’t work for that.

I put links to three of my favorite recipes that freeze and reheat well in a google doc.   Please feel free to add links to or type in your recipes that freeze and reheat well.

Click here to see the google doc.

tomesawayfromhome:

Cooking with Tomes Away: Cheese Night edition

(It might be stretching a point to call this cooking, but I melted the cheese on the bruschetta, so it works)

The key to a good cheese night is a variety of two things: cheese and the cheese delivery system (crackers). Everything else is just accessories.

On the plate above, there’s a round of triple cream Mt. Tam from Cowgirl Creamery (available at Whole Foods), raw milk sharp cheddar (from Zingermans mail order), a Dorset raw cow’s milk rinded cheese, and a chile-rich cheddar. 

The brands don’t matter as much as a variety (in flavor and color, since you want a pretty looking plate), and most grocery stores have a pretty decent selection nowadays.

You should get:

  • A brie (double or triple-cream) and leave it at room temperature for at least an hour before serving. You want it to be spreadable. You can also impress guests by cutting off a hunk, dipping it in a beaten egg and bread crumbs, and “frying” it in a warm skillet with butter until the insides are all runny, gooey, and perfect.
  • A good sharp cheddar. My go-to cheddar is the Cabot extra aged block you can get at the deli counter.
  • Goat cheese (chevre) adds tang to toast points, and is well-complemented by a few sun-dried tomatoes.

Beyond these three, it’s really just a matter of how many people you’re serving. This will get you started nicely. 

Add interesting crackers:

  • get a Pepperidge Farm variety pack of savory crackers, or if you’re lucky enough to live near a Trader Joe’s, get their crackers (they’re better). 
  • Get a French baguette, slice it into toast points, and put on a cookie sheet in an oven set at 275 degrees for about 20 minutes. Your little toasties will also be nice as the foundation for your…

Bruschetta!

With bruschetta, you can do it one of several ways (and endless varieties, which I’ll teach you about in a later post):

  • Trader Joe’s jarred bruschetta topping is divine, and super fast. Spoon onto toasts, top with a little shredded mozzarella, and broil till the cheese is melty
  • Dice up tomatoes, a little purple onion, basil, a shred of parmesan, and a dollop of olive oil

Serve your cheese and bruschetta with fresh fruit (we had peaches), honey to drizzle on the brie (wow, it’s good) and a nice fizzy wine (we had a bottle of Charles de Fere, a $12 bottle available at Total Wine). If you’re feeling fancy, you can add pistachios, almonds, or a nut of your choice.

You actually have one of those honey things?

I’m making fajitas tonight.  I can never seem to seed bell peppers right, so I looked it up on Youtube.  Yup. Definitely been doing it all wrong!