Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Apple’ Category

I’m gonna miss my cat, Jack Donaghy

I know I’ve mentioned this before, but I’m gonna miss my cat a lot. I got the cat FOR him, so I realize I have no right to fight for him…he was a gift. And chances are I’d end up moving into an apartment that wouldn’t allow pets anyway since they tend to be a bit cheaper.

He’s just a really really cool cat.

He’s snuggly and playful and cute. He likes to be held and scratched and loved. He likes to keep me company while I’m in the kitchen and lay on my feet while I’m chopping veggies and mixing batters. Sure, he’s in the way. He gets slightly stepped on sometimes. But he just wants to be part of what I’m doing. And I DO feel he is part of my cooking experience now. It would be odd for me not to have to constantly look down in the kitchen to make certain I don’t squish him. And to reach down every once in a while and pet him to let him know that I see him and realize he’s there.

We shall see what happens. It will certainly feel a little empty in the kitchen without him.

Breakfast:

Apple Banana & Carrot Muffins

Taken from: http://thedailydish.us/breakfast/apple-banana-carrot-muffins/

INGREDIENTS

Batter:
2 apples, peeled, cored and chopped
1 c. grated carrot (1-2 carrots)
1 ripe banana, mashed (the browner the better)
1/4 c. vegetable oil
1/4 c. low fat milk or soy milk
1/4 c. sugar
2 t. pure vanilla extract
1 1/4 c. flour
1/2 t. Featherweight sodium free baking powder

Topping:
3 T. sugar
2 t. ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees. Grease a standard size 12 muffin tin or line with paper cups; set aside.

To make the batter, place the chopped apple, grated carrot and mashed banana in a bowl and stir to combine.

Measure in the remaining batter ingredients and mix well. Spoon evenly into the muffin cups. In a small bowl, combine the sugar and cinnamon for the topping, then sprinkle evenly over top of the muffins.

Place tin on middle rack in oven and bake 20-25 minutes. Remove from oven and place tin on wire rack to cool. COOL FULLY before removing from tin and/or consuming!!

*LOVED these! Definitely bake them for the full 25 minutes, since there is no egg it takes a while for it to set properly. The fruit and veggies just married beautifully and was just sweet enough, even for me. ^_^ I even only used about 1/2 t of cinnamon sugar on each and it was still perfect for me! And they were so pretty!

Lunch:

Tuna Apple Wrap

Well, I can list what I put into these because honestly couldn’t tell you amounts, I just used what look right. It had 1 can of tuna, light mayo, sweet pepper relish, celery, 1/4 of an apple (I ate the last 1/4 while making this), chopped walnuts, lettuce and 3 slices of muenster cheese. It was delicious, light and refreshing! The only thing I would change would be to use a sharper, stronger cheese next time. There were 3 slices and I could still barely taste it! All in all it was super good, LOTS of protein, lots of good things for my body!

Dinner:

Zucchini and Broccoli Casserole

Adapted from: http://www.hammertown.com/2009/09/this-weeks-recipe-postmaster-debs-zucchini-casserole/

Ingredients:

  • 8 cups sliced zucchini (the smaller the zucchini the better) (I grated mine)
  • 1 egg, slightly beaten
  • 1 cup mayo (I used half light mayo, half ricotta cheese)
  • 1 cup Parmesan cheese
  • 1 small onion, chopped
  • 1 green pepper, chopped (I only had yellow pepper)
  • Salt & pepper to taste
  • Butter (I used margarine)
  • Bread crumbs (I omitted these and topped it with a little more Parmesan instead)

Directions:

1.  Bring zucchini in enough water to cover to a boil.  Boil until just tender–not too long!  Drain WELL.
2.  In a large mixing bowl, combine egg, mayo, Parmesan cheese, onion, green pepper, and salt & pepper.  Mix well.  Add drained zucchini and mix.
3. Butter a large pie plate and pour zucchini mix into pie plate.  Top with dots of butter and spread bread crumbs over the top.
4. Bake at 350 degrees for 45 minutes to 1 hour until bubbly.

Enjoy!

*I was trying to steer clear of the carbs and breads and flours in my dinner since I had them in both my breakfast and lunch. I’m not sure why, but I wasn’t really in a meat mood either. I’m glad I found this nice, simple vegetarian casserole recipe without any pasta or bread. I cooked it for the 45 minutes, which seemed perfect to me! It tasted like comfort food while being healthy for you at the same time!

 

I need to call my dad tomorrow to let him know whats going on. I’m hoping he can help me get out of here ASAP. I’m ready to go. I want my British telephone booth mirror that’s on clearance at Hobby Lobby. I want my own kitchen. I want my life back. My dad is rich. He could probably help me with a security deposit on the apartment that I want. I’ve got one in mind in an area where everything wonderful is within walking distance, including a farmer’s market. ^_^ I want to live over there. I want to remain happy.

I’m also certain now that I can trust living by myself. I don’t have to worry about my eating anymore. I’m going to be ok. If I can handle a week going through what I’ve been going through without binging, I’m going to be ok.

Exercise: 1/2 hour of yoga, 1/2 hour of stair-stepping (couldn’t make it to the gym today, that’s ok, my ankle could use the rest)

I wonder how much I weigh…

I wonder this every single day. And I hate it. Why do I care so much? I used to go MONTHS without weighing myself when I was younger. And the only times I ever DID weigh myself weren’t for any reason other than curiosity. It’s different now. Now I want to know because I want to know if I need to be crazy again or not. I want (I actually typed “need” out of habit, you can tell where my subconscious lies) to know in case I need to diet again. Do I look fat? No. Do I feel fat? Not particularly. Does it MATTER? NO! Am I happy right now regardless? YES.

So why do I obsess so much?

Breakfast:

Broccoli and Cheese Crustless Quiche
recipe courtesy Vegetarian Times

2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese. Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

*This was ok. The texture of the eggs was a little weird, I don’t know why. It almost came out…crumbly? I dunno. It was ok. I can do better.

Lunch:

Avocado and Tomato Sandwich with Cottage Cheesse

I broiled a sandwich with smashed avocado, tomato, havarti cheese, mozzarella cheese and mayo for about 3 mins, or until the cheese was melty. I added a few Italian spices and dill. Served that up with a side of cottage cheese with a little french dressing drizzled on top. This was always a treat when I was a kid! It’s been a long time since I’ve had it! So this was a nice healthy lunch!

Dinner:

Pecan Crusted Chicken with Apple Raisin sauce on Arborio Rice

For the Chicken:

Taken from: http://www.thesimpleskillet.com/recipe.php?recipe_id=216&recipe-name=Pecan-Crusted-Chicken-Breast

Ingredients

1 1/2 pounds chicken breast, boneless and skinless

3/4 cup nuts, pecans

2/3 cup Dijon mustard

3 tablespoons honey

2 tablespoons mayonnaise, light or reduced fat

cooking spray

Preparation

Preheat the oven to 375 degrees. To make the dipping sauce, mix 2 tablespoons of honey, one third cup Dijon, and the mayonnaise in a small, microwave safe bowl. Place the pecans in a zip lock bag and finely crush them with a meat mallet or a rolling pin. Pour pecans onto a plate. Place the chicken in a zip lock bag and flatten them to one quarter inch thickness using the meat mallet or rolling pin). In a small bowl, mix one third cup of Dijon with one tablespoon of honey. Heavily coat a baking sheet with cooking spray. Brush each piece of chicken with the honey Dijon mixture and coat with crushed pecans. Place chicken on the baking sheet. Spray tops with cooking spray. Bake for 10 minutes, then turn the chicken over and cook for an additional 5 to 7 minutes until cooked through. Microwave dipping sauce for 30 seconds and serve with the chicken.

*I did not make the dipping sauce. I’m still trying to figure out how to crust chicken properly, it never seems to turn out right. All the crusting stuff just sort of falls off. I dunno. It tasted WONDERFUL but I had problems flipping them in the middle of cooking and some of the pecans didn’t stay on the chicken. It was ok, I just added them on top after the fact, but I have yet to figure this crusting thing out…

Apple Raisin Sauce

Taken from: http://christmas.food.com/recipe/ham-with-apple-raisin-sauce-356593 and http://ingredientsofawoman.com/blog/chicken-in-apple-and-raisins%E2%80%99-sauce/

Ingredients

2 garlic cloves
2 apples (peeled and diced)
1 cup of raisins
1/2 cup of Apple Cider Vinegar
2 cups of water (or chicken stock)
1 can of diced tomatoes
2 tbsp. of raspberry jam
½ Onion (sliced)
French tarragon about 2 tbsp.

Added (from other recipe)

Apple Cider
Molasses (instead of brown sugar)
Cinnamon
Preparation
1. Cut the chicken into small pieces and season with salt, pepper and cumin. If you have time let it marinate for thirty minutes.
2. Heat the olive oil and add the sliced onion and garlic cloves, add the chicken and let it cook over medium heat.
3. Reduce the heat and add the tomatoes.
4. Dissolve the raspberry jam in the apple cider vinegar, then mix with the chicken stock and add to the chicken.
5. Add the apples and raisins.
6. Sprinkle the French tarragon and let the sauce reduce.

*I just sort of combined 2 recipes and made a BEAUTIFUL raisin sauce with molasses and it went wonderfully with the pecans on the chicken! Then I made some arborio rice on the side with some chicken stock and butter. I just sort of started with water and a little butter then kept adding chicken stock every time the rice would absorb all of the liquid. It worked out great and came out creamy and delicious! The perfect compliment to my chicken!

 

I’m doing a make-ahead baked french toast recipe for tomorrow. Here’s hoping it turns out awesome!!!

Exercise: 1/2 hour of yoga, 1.5 hours at the gym

Healthy attempts continue

Maybe I’m anxious because of my weight gain…I don’t know. But I do know that eating healthy lately has made me feel a lot better about myself. Maybe tomorrow morning I’ll have some sugar-flour filled breakfast, but today I stumbled across this recipe while looking for something to use my mango and blackberries in.

Breakfast:

Honey Corn Cakes With Natural Blackberry Mango Compote

Taken from: whiskedfoodie.com/recipe/honey-corn-cakes-with-natural-blackberry-mango-compote/


Yield: Makes 8 small cakes


Cook Time: 1 hour


Ingredients:

  • 1 medium mango, peeled, seeded, and chopped
  • 4 ounces blackberries
  • 1/4 cup apple or other fruit juice
  • 1 egg, separated
  • 1/4 cup milk
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder

Directions:

  1. Place mango pieces, blackberries, and apple juice in a heavy-bottomed saucepan on medium heat until bubbling. Reduce heat to low and continue simmering, stirring often, until almost all of the liquid has cooked down, about 30 minutes. Remove from heat and set aside.
  2. In a medium mixing bowl, combine egg yolk, milk, oil, honey, vanilla, and cinnamon. Stir in cornmeal and baking powder. Whip egg white separately until soft peaks form; fold gently into batter.
  3. Heat a large, lightly greased skillet or griddle until a drop of water sizzles and evaporates. Drop batter one tablespoon at a time onto hot pan and cook until cake is beginning to set and bottom has browned, about a minute. Flip and repeat.
  4. To serve, top cakes with a spoonful of compote and drizzle with honey.

*PERFECT! These were delicious!!! And once again, no flour and no refined sugar! I followed it all exactly, the corn cakes came out so fluffy and perfect! Definitely whip the egg whites, it makes a huge difference! They were so gorgeous! This was my first real attempt at corn cakes and I was really happy with them! My tummy is nice and full and I’m ready for all the work I have to do today!

Lunch:

Tuna Grilled Cheese Sandwich

Here I used tuna mixed with mayo and Harry & David pepper relish and topped that with tomato, sweet pickles, Havarti cheese and light honey mustard dressing. Then I greased a saucepan with a little butter and grilled this for about 1 minute on each side. YUM!!!!! One of the best sandwiches I’ve ever made!

Dinner:

Apple Cheese Sausage Meatballs with Apple Brandy Sauce on top of homemade Whole Wheat Linguini

OK bear with me as this meal was ridiculous and contained a couple different recipes.

Apple Sausage Meatballs:

Taken from: http://stolenmomentscooking.com/apple-sausage-balls/

  • 3/4 c. flour
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 1 lb. bulk pork sausage (original or maple flavored)
  • 2 c. shredded cheddar cheese
  • 2 T. maple syrup
  • 1 apple, peeled and diced
  • 1/8 t. allspice

1. In a large bowl, stir together the flour, baking powder, baking soda and salt. Add the pork sausage, cheese, maple syrup, apple and allspice.
to my parents’ house when we go for Thanksgiving.

2. Using your hands, combine everything together until all of the ingredients are incorporated. Roll into evenly sized balls, about the size of a golf ball.

3. Place sausage balls on a baking sheet and bake at 375 degrees for 15-20 minutes, until fully cooked.

Apple Brandy Sauce

Adapted from:

Ingredients:

  • 2 Tbsp. Calvados (I used regular brandy and apple cider)
  • 1/4 cup chicken stock (also more apple cider)
  • 1/4 cup heavy cream
  • 1/2 Tbsp. fresh sage, finely chopped
  • 1/2 tsp. fresh tarragon, finely chopped
  • 1 shallots, finely chopped (I used sweet onion)
  • 1 apple, peeled and sliced thin
  • 2 Tbsp. unsalted butter
  • Salt and pepper to taste
  • 1/2 T brown sugar

Preparation:

1) Melt butter in skillet. Add shallots, apples, brown sugar, sage, and tarragon and sautee until browned. Add Calvados and chicken stock and deglaze pan. Reduce liquid by 1/3.

5) Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.

Whole Wheat Linguini

I actually just uses the leftover squash whole wheat pasta from yesterday and rolled it out super thin. Then I took a pizza cutter and cut it into thin strips. Then I boiled them for about 8 minutes with a little salt.

*Yup. This is one of my favorite sauce recipes and the meatballs were RIDICULOUS! I felt a lot better about them since they were baked and I used hardly any sugar in the sauce. There was SO much food and it was SO good! I ate it all, but then had no room for dessert. Ah well! At least I didn’t go and make myself overly full by eating it anyway when I was CLEARLY no longer hungry.

My husband went to stay at his best friend’s house for the evening! YESSSSSSSSSS! I get the house all to myself tonight and tomorrow morning!!!! I can make myself something LOUD for breakfast if I want!!! Like, chop up some nuts or whip up some egg whites or just plain not worry about being quiet. YAY!!!! I can’t wait to make something complicated and fucking amazing in the morning!!! Also: I got a ton of work done today, so life is amazing! I got a ton of orders in this week, so I’ve got a lot of work to do, but on the bright side I made a lot of money. So life is good! GREAT day!

Exercise: 1/2 hour yoga, 1.5 hours at the gym

Happy Groundhog Day!

We went to a little event at our Metropark this morning for Groundhog Day, which was cute. It was more for kids, but it was still nice to get out and about this morning. We went bird watching out in the middle of this awesome little field, there were just TONS of birds! They all think its spring here! There were a crapton of bluejays, cardinals, goldfinches, and woodpeckers! We stood and watched them for a good 20 minutes, then went on a short walk through the woods. What a great way to spend a morning!

Also, I was going to make myself something packed with flour and sugar for breakfast, but then I didn’t. YAY I made the right choice! And what I made was REALLY good! I’m really proud of myself!

Breakfast:

Banana-apple baked oatmeal

Taken from: http://bethanyactually.com/banana-apple-baked-oatmeal/

    • 1/2 cup butter (1 stick), softened
    • 1/4-1/2 cup brown sugar (I used honey instead, not refined sugar! YAY)
    • 2 teaspoons vanilla
    • 2 eggs, room temperature
    • 1/2 cup applesauce, room temperature
    • 2 ripe bananas, mashed
    • 1 cup milk, room temperature
    • 3 cups old-fashioned rolled oatmeal
    • 1 tsp baking powder
    • 1 tsp kosher salt (or half as much table salt)
    • 1 teaspoon cinnamon
    • 1 large apple, cored & diced

Pecan Topping (optional)

  • 1/2 cup pecans (halves or chopped)
  • 1/4 cup brown sugar (I tried not to use too much, just enough!)
  • 1/4 teaspoon cinnamon

Preheat oven to 350F and grease an 8″x8″x2″ pan.

In a small bowl, combine oatmeal with baking powder, salt, and cinnamon. Stir well. Set aside.

In the bowl of a stand mixer, beat butter, brown sugar and vanilla till fluffy. Add eggs one at a time, beating well after each addition. Add applesauce and bananas. Mix well.

With stand mixer on low speed, add oatmeal mixture and milk, half at a time. Add apples and stir till combined.

If you want to make the Pecan Topping, stir together the pecans, 1/4 cup brown sugar and 1/4 teaspoon cinnamon in a small bowl.

Pour the batter into the prepared pan, and sprinkle the pecan mixture evenly over the top.

Bake for 40-45 minutes. Serve warm.

*YUM!!! This was one of the best decisions I’ve made in cooking yet! Using the honey was SUCH a good idea! I have this amazing lemon-honey that gave everything a wonderful little tartness. It wasn’t too dry, which is a problem that I normally have with baked oatmeals, and was just a little healthier for me. I mean, if you could see what I was GOING to make, you’d be proud of me too!

Lunch:

Along the lines of attempting healthy meals, I made this amazing sandwich consisting of liverwurst, tomato, “pineapple” pickles (I dunno, they were in the fridge, they just tasted like sweet pickles to me), havarti cheese, lettuce, light mayo and mustard. (Sorry Nicole, no ketchup! Hehe!) Good stuff yo! I also had a small apple.

Dinner:

For dinner I had that leftover pear sausage quiche that I made the other day. YUM! Everyone at work was jealous that I had such a great dinner.

 

Work was awesome! Got to work all night with my favourite coworker! Though I actually didn’t get to see him much as we were working in exact opposite ends of the store. Bah! That’s ok! We still chatted whenever we had the chance. I didn’t get to go work out at the gym, but at least I was on my feet at work all night, and not ringing register! So it was a good night!  I had a discussion with my co-worker about my weight gain (which he said he couldn’t even tell, which is good, but my pants quite obviously don’t fit me all that well anymore) and he asked me how I felt about it. That was a good question. I told him as long as I didn’t weigh myself I would probably be ok. But if I knew exactly how much I weighed I might go crazy again. So instead, I’m slowing down a bit on the flours and refined sugars and see if that will make me feel better. Also, the fact that my body skipped its period last month is probably not helping. Maybe after I have a period and have had a few more healthy food weeks, I’ll weigh myself. MAYBE.

I might need some moral support for that though.

Who wants to get shit done? ME ME ME!

I’m going to get a couple small projects done today! It’ll put me in a better mood after my kinda crappy date last night. At least the food was good!

The cat now hears my alarm go off at 7 every morning and will start batting at the door at around 7:01 if I don’t get up immediately. I actually don’t mind encouraging this behavior (I always get right out of bed after he gently “reminds” me to wake up) because I feel if I ever set an alarm and accidentally turn it off while asleep (which I’ve done before), I’ll always have him as a back-up alarm.

So I have about 6 hours to get shit done! Who else has shit to get done? LETS DO THIS!!!

Breakfast:

Apple bacon coffee cake

Taken from: http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2011/1012/Apple-bacon-coffee-cake

Apple and Bacon Kuchen
Serves 8 – 10

For the topping:

8 strips of bacon
2 Tablespoons butter
1/2 cup light brown sugar, packed
1 tablespoon maple syrup (grade B amber)
1/2 teaspoon cinnamon
2 granny smith apples

For the Kuchen:

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten, room temperature
1 tablespoon maple syrup (grade B amber)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream

For the filling:

Cook the bacon in large skillet until nice and crispy. Remove to paper towels to drain. Pour the bacon fat out of the skillet and reserve. Wipe out the skillet to remove any bits and pieces. Add back 1 tablespoon of bacon grease and the butter and melt over medium heat. Stir in the brown sugar and maple syrup. While the buttery brown sugar is melting together, peel and core the apples and cut them into small chunks. Drop the apple pieces into the butter as soon as you chop them to prevent discoloration and stir to coat well. Sprinkle over the cinnamon and stir to combine. Cook until the apples are soft and the syrupy brown sugar is reduced and just coating the apples. Cut the bacon into small pieces and stir into the apples. Set aside to cool. The topping can be made a day ahead and stored covered in the fridge until ready to cook.

For the kuchen:

Preheat the oven to 350 degrees F. Grease a 9- x 13-inch baking pan.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until combined. Beat in the maple syrup. Mix in the flour, baking powder and baking soda alternately with the sour cream. Beat until well combined. Spread the batter into the prepared pan, spreading it out to the corners. Spread the apple-bacon topping over the batter to evenly cover the top. Press the filling in a little bit with a spatula.

Bake the kuchen for 25 – 30 minutes, until the kuchen is puffed and brown on the edges and a tester inserted in the center comes out clean. Serve warm cut into squares.

*I baked these for BARELY 30 minutes, probably about 29, and this was PERFECT! The bacon gave it that amazing salty crunch under the sweetness of the apples and maple-caramel. The cake was the lightest, meltiest cake I’ve ever made! I highly recommend you use this cake recipe while making ANY sort of coffee cake! WOW!!! I was going to offer up the other half of this on my Facebook, but then I eated it. Hehehe!

Lunch:

(What was supposed to be) Curried Apple Tuna Open-Faced Sandwich

While this was not at all terrible, it wasn’t as great as it could have been because I did not realize I was out of tuna until I’d already started making the mayo/curry/apple mixture. So once again I had to use sardines in the place of tuna and once again it really didn’t work. I mean it did. It was fine. It was completely 100% edible. But I WANTED tuna. So oh well I guess. The cheese on top was super good, it was Cabot’s bacon cheddar. THAT was really yummy and saved the sandwich completely.

Dinner:

Seared Pork on Couscous with a Pear Tarragon Red Wine Reduction sauce

I really don’t have much of a real recipe for you as I didn’t measure out ANYTHING, but I will try to at least list the ingredients…

Unsalted butter
Olive oil (for the searing)

Red Wine
Red Wine Vinegar
Butter
Tarragon
Cayenne
Pear (sliced)
Mushrooms (sliced)
Blackberries
Dijon Mustard
S&P to taste

I just made a reduction out of the sauce ingredients and added more wine and vinegar as I saw necessary. It was delicious! Looked pretty too!

 

So I totally got shit done!!!! I got those 2 projects completely finished and now tomorrow I get to go spend time with good friends at an Ice Festival! I’m incredibly excited! Can’t wait to bundle up and keep warm with a bit of rum! ~_^

Another date night! (I hope its a good one)

I had to pick my husband up last night from a friend’s house after working out. It was nice as I had most of the day to myself. I know I’ve mentioned that my husband got a DUI back in September (I REALLY hope he’s learned his lesson because I am NOT dragging him around anymore after this) but I think I’ve failed to mention that he’s also been unemployed for 9 months now. So he’s home ALL the time. ALL THE TIME. I can’t STAND being around someone else 24/7. I know, I know…you’re asking yourself “If she hates living with someone, why did she get married?” Well, because I DO love my husband THAT MUCH. But even then, I was under the impression that you know, he’d have a JOB and would be out on a relatively regular basis for work and friends and such. And back when he DID have a job and COULD drive, this was not a problem. But having him around 24/7 is starting to drive me just slightly more insane every day.

So after having a portion of the day to myself and being in a good mood after working out looking forward to going home and making myself some dinner, I go to pick up my husband only to have him ask me “Hey is it OK if [his friend] comes back with us and stays the night? My mom is picking me up tomorrow at 1 and she can take him home.” *siiiiiiiiiiiiigh* “Uh, yeah, that’s fine I guess.”

What this means is this:

A) They’ll be drinking all night and will be all around annoying as fuck.

B) I’ll have to give up my morning routine since I don’t like doing my yoga in front of other people. (There’s nowhere else for his friend to sleep except the living room.)

C) I’ll have to be extra quiet all morning so as to not be rude.

Things I will not compromise:

A) Waking up at 7 AM. Just because they were up till 5 drinking all night doesn’t mean I’m sleeping in too. I really don’t care that there’s someone trying to sleep on the couch, not my problem if he’s only been sleeping for 2 hours. I won’t be outright rude and make a ton of noise or be an asshole about it, but I will be up at 7 AM and will be on the computer and generally in the living room all morning.This is supposed to be my “alone time” and I will be using it to the best of my ability. It really really sucks not being completely alone though. I hate this.

B) I will be making myself something for breakfast. I will be slightly noisy. This is non-negotiable.

At least I know they will be leaving at 1.

Then I can get my yoga in (though I was still really tempted to do it this morning regardless because I prefer doing my “morning yoga” in the MORNING, I decided to just wait) and go work out for a while at the gym before 6 when my husband comes home and takes me out to dinner (with me driving of course…) I AM happy about this, but at the same time will feel like my day is being rushed and I highly dislike that feeling. I’m going to try and get some work in before all of this so I don’t feel my entire day is completely wasted.

Breakfast:

Apple-Spice Muffins

Ingredients
Topping
1 cup brown sugar
2/3 cups flour
1 teaspoon ground cinnamon
1/2 cup butter, melted
Muffins
1 cup sugar
1/2 cup brown sugar, packed
3 cups flour
5 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
1 1/2 cups buttermilk
2 teaspoons vanilla
8 tablespoons butter, melted and cooled
2 apples, cored, peeled, and shredded*
1 cup toasted walnuts, chopped
1 cup raisins
* Use pippins or Granny Smith apples for best results.

Directions

Preheat oven to 375°

Fill 20 standard muffin tins with paper liners.

Topping

1. Mix the brown sugar, flour, and cinnamon in a spacious bowl.

2. Add the melted butter and use your fingers to toss and pinch the ingredients together, forming a coarse, crumbly mixture. Set aside.

Muffins

1. Place both sugars in a spacious mixing bowl.

2. Sift in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk to combine.

3. In a separate bowl, whisk together the eggs, buttermilk, vanilla and melted butter.

4. Stir the egg mixture in to the dry ingredients and mix until combined but still lumpy—do not beat smooth.

5. Add the shredded apples, chopped nuts, and raisins to the batter and mix lightly.

6. Divide the batter evenly among the prepared muffin cups. The cups will be quite full.

7. Sprinkle the muffins with crumb topping.

8. Bake for 25–30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

*So I somehow managed to add too much butter to the crumb topping and it ended up being more like a pasty ALMOST crumbly frosting. Hmmm…well fuck it, I’ll just scoop that shit on top anyway! The result was this AMAZING crispy sugar coating on top that was just WONDERFUL! While I once again accidentally overcooked these a little (I had no idea 25 mins went by so fast!) they were so yummy that it totally didn’t matter one bit. Hell it probably gave time for the sugar coating on top to crisp up even more, making it just melt-in-your-mouth amazing. I also had a bunch of topping left over which I promptly ate with a spoon. Mmmmmmm!!! Sugary, buttery amazingness! Everything about these screamed awesome! I made a 1/4 recipe which resulted in 4 HUGE muffins (could have made 6 smaller ones instead, but prefer nice, big muffins!) which I ate 3 of. I’m currently waiting for one of the boys to wake up so as to offer the last one to him.

NOTE: His friend ate the muffin and really liked it. I was very happy!

Lunch:

Creamy Spinach or Cauliflower Kugel

Taken from: http://www.gourmetkoshercooking.com/2010/05/creamy-spinach-or-cauliflower-kugel/

2 cups cubed French bread
2 cups grated pizza cheese
6 eggs
1 (10 ounce) package frozen chopped spinach, thawed and drained or frozen cauliflower, thawed and drained
1 cup whole milk
½ cup sour cream
Salt and pepper to taste

Preheat oven to 375 degrees. Place cubed bread along bottom of 9 x 13-inch pan or 2-1/2 quart casserole. Sprinkle cheese over bread. Beat eggs. Add spinach (or cauliflower), milk, sour cream and salt and pepper. Pour over cheese and bread. Cover with foil and bake for 30 minutes. Remove covering and bake an additional 30 minutes. Let stand 10 minutes before serving.

*Clearly I used BOTH cauliflower and spinach in this, and the results were delicious! It looks more like a breakfast than a lunch, but I had to use up the rest of my bread before it went completely bad. I wasn’t willing to wait the full hour that this wanted me to, I was of course already behind in time and feeling rushed. So I baked this covered at 400 for 25 mins and then uncovered for 15. I also sprinkled a little more cheese on top. It was exactly what I wanted!

Dinner:

For our date night my husband took me out to a local BBQ place that he got a Groupon for. It was quite good! I’m a big fan of pulled pork, so that’s what I ended up getting (with a side of potato salad). My husband has a thing for sampler platters. Luckily, they had a “personal” sized sampler, which in my opinion was still a MASSIVE amount of food. He didn’t end up finishing it all. I liked this place, but there’s another local BBQ joint in the area that I still believe I like better.

 

We wanted to go to the art museum tonight since they do Friday evening programing and are open later and such, but it was snowing rather hard and I didn’t want to drive through it any more than I absolutely had to. So we ended up doing a little shopping and then going straight home. It would have been a perfectly fine evening ending on a perfectly fine note if my husband didn’t just HAVE to be an asshole on the way home. (He loves to control everything in the car, including whether or not my windshield wipers are on or off and I called him out on this as he was reaching over to turn my wiper blades off. He insinuated that I was apparently too stupid to drive and do these little tasks at the same time so he had to do them for me. I told him I didn’t WANT them off. He said “Well then you’re paying to replace them when they get all fucked up because you’re running them on a dry windshield.” I didn’t talk to him the rest of the drive home.)

I don’t understand why he has to do that. Why he has to ruin everything all the time just to be “right” about something. It wasn’t a matter of him being right or wrong, it was a matter of him being an asshole about it. THAT’S what pissed me off.

I wonder why I can’t stand being around him all the time…

Exercise: 1/2 hour of yoga, 1.5 hours at the gym

Late morning, gloomy day, but still high in spirits!

The sun hasn’t peeked through yet today, which lead me to wake up a bit late. I’ve been getting up around 7:40 lately, which is late for me, I don’t like it. I like to be up by 7. I may start setting my alarm if I can’t always count on the sun to wake me. My subconscious also seems to know when I’ve set an alarm and will wake me usually a couple minutes before it goes off. Our brains are cool.

Anyone else out there prefer being an early riser?

When I was a teenager, I don’ t think I saw the sunrise for years and years. I would sleep till 4 PM if I could. I think our bodies really do change and you require different kinds of sleep as you get older.

Being very curious I found this article from the National Sleep Foundation. Interesting!

So I haven’t yet had breakfast and it’s nearly noon. I picked something kinda complicated that takes time to bake and all so it’s somewhat my own fault. But I wanted blackberry bars. So that’s what I get. ^_^ Because now I eat what I really want. I’m willing to wait for what it is I want. If I settle for something else, I’ll feel unsatisfied and may get kinda bingey later. It’s happened before. So I have to make what I want. Hehe. Also, I’m not starving or anything. My stomach hasn’t even growled yet this morning.

Breakfast:

Blackberry Ginger Bars

*While I think these tasted great and were worth the wait, I would use fresh ginger next time in the topping rather than ground ginger as I felt I couldn’t taste it at all. I basically just ate this with a spoon straight out of the ramekin I made it in (I made a 1/4 recipe), but it could easily be cut into bars. The crust was yummy, I managed to not overcook it!

Lunch:

Havarti and Tomato Baked Tuna Melt

I mixed the tuna with light mayo, lemon juice and this amazing sweet Harry and David pepper relish. I added a little basil, salt and pepper. Then topped that with a few slices of tomato and Havarti cheese, baked it at 350 for half an hour (until the cheese was melty) and put it on this HUGE piece of bread. I’m still learning what kind of bread is best for sandwiches like this. ^_^ Really really good, if I get the right bread it will be even better.

Dinner:

Sourdough Stuffing with Pears and Sausage

  • YIELD: 12 servings (serving size: about 3/4 cup)
  • COURSE: Side Dishes/Vegetables

Ingredients

  • 8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
  • 1 pound turkey Italian sausage
  • Cooking spray
  • 5 cups chopped onion (about 2 pounds)
  • 2 cups chopped celery (I didn’t have any, I used yellow pepper instead)
  • 1 cup chopped carrot
  • 1 (8-ounce) package presliced mushrooms
  • 2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
  • 1 1/2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon salt
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 425°.

Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

*Very good! I also added a bit a Feta to make it feel more like a main dish than a side dish. It still felt like a gigantic side dish hehe…but it was what I wanted and it was still good! I used up the rest of my clearance bread (I keep letting the last chunk of all the bread I buy go bad and I needed to stop doing that) and the very last pear. FINALLY! I didn’t throw ANY of them out this year! I’m proud!
I got one more of my projects finished! WOO HOO! But I had to give up my working out time to do it. Boooooo. But I’ll get to go tomorrow, maybe I’ll spend an extra half hour there or something to make up for it, I don’t know. I have to get 1 more of these projects done tomorrow too, so if I can get it done in a reasonable amount of time, I’ll treat myself to more time at the gym. ^_^ I feel bad about not going…but I was up and active while working. So it’s ok!

Exercise: 1/2 hour of yoga