Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Parsnip’ Category

Pissed *shakes fist at WordPress*

I had a whole bunch of stuff written here, and WordPress didn’t save it. Wow.

I’m mad, so I’ll skip trying to remember it. It was a lot. I will just get meals out of the way for today, then maybe in the next couple of posts I’ll try to sum up what I said.

Breakfast:

AB’s Parsnip Muffins

I’ve used this recipe a ton of times, weighing the ingredients really seems to do the trick. I also would like to point out that the bottoms look PERFECT! Not overcooked whatsoever! Just beautifully, lightly browned! This is because I used a lighter muffin pan. The color makes a difference! The darker pans retain and hold more heat for longer than lighter pans. These were baked at 375 for 19 minutes. I topped them with pine nuts instead of almonds because I did not have almonds. They rose very pretty with nice domed tops. They were nice and moist and not too dense due to the oil.

Lunch:

For Jess.

Dinner:

Quick Spaghetti Sauce

I chopped a tomato and threw in all the usual tomato sauce culprits, tomato paste, water, chopped onion, chopped green pepper, sliced mushrooms, fresh parsley, fresh rosemary, dried basil, dash of cinnamon, large pinch of sugar, garlic, olive oil, Parmesan cheese, a splash of lemon juice and a little added Parmesan on top. Simmered all of that for about half an hour. The only thing that could have made it better would be for me to peel the tomatoes next time and blend them. This will make a smoother sauce. Otherwise, it was fantastic.

I was visited today for a short while. We watched some classic Doctor Who, which I am simply ADORING! I knew that I would, though. I have 3 shirts with the 4th Doctor on them even though I never saw one episode with him in it until now.  I tried sending my darling home early so he could write, but I’m fairly certain little to no writing actually occurred. I need to encourage him more.

 

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…..well that was unnecessary.

This could have been a wonderful day had I not been very out of character in the evening.

Breakfast went well:

Parsnip Muffins

I made these with the intention of taking one to G to try. I decided that I had no other reason I wander out that way (no supplies to buy or grocery shopping to do or packages to mail), and chances are he would stop by after work to say hi. So I ate 3 of these and kept the last one in a container for G. I’ve used this recipe lots of times, you can reference it here. (I did not use banana in these, just followed AB’s recipe exactly.)

I ate these really really late. Like at 11:30. So when lunchtime rolled around, I was simply not hungry.

I got a call from G at about 4:30. He just wanted to catch up and talk to me before he went home from work. He’d assumed that since I didn’t go on a walk, I was very busy (which I was, but I am never too busy for him), and thought that giving me a call was more appropriate as he had things he should probably get done too when he got home. So we chatted on the phone for about 20 minutes. I miss him so much I could cry. But his reasoning for not coming over was sound, so I didn’t argue otherwise.

I finished a project and then remembered there was going to be a get together at a bar down the street for a friend who was in town. I made a really quick dinner:

This was cabbage, mushrooms and zucchini with hoisin sauce, honey mustard, and topped with feta cheese. While this was not bad, it would have been a LOT better had I cooked the cabbage better. It was incredibly tough and crunchy and I screwed that up entirely. But I didn’t want to be tempted to eat any junk food when I got to a friend’s house, so I ate it all anyway.

I met up with my friends at another mutual friend’s house who lives very close by. I jumped in a random car and rode out to the bar with them. I left my backpack in the car and grabbed just my purse.

This is where things get a bit hazy.

I got a couple of beers, but a friend kept buying rounds of shots and 151.

It was not a pleasant ending to what could have been a nice evening.

I really don’t want to get too far into it, but I eventually ended up outside. A random person that I did not know brought me my purse and jacket. I remembered to go back inside to pay my tab (but I needed a lot of help to do that). And another close friend took me home. I threw up lots of times in between all of this. Really just…not good. I don’t know why I did that. I’m normally not big into drinking. Maybe I was depressed. I left my backpack in that other person’s car. He lives in Cleveland. Shit. There goes my headphones and MP3 player…now I have nothing to listen to on my walks. Dammit.

Well….at least I threw all that crap (and crappy dinner) back up. I shouldn’t be looking at it that way, but I do. Because you know, I’ve got issues and all.

 

One more chance…

PFH#1 has one more chance to win me over. I’m thinking his chances are not very good right now next to how amazing PFH#3 is.

He claimed he wanted to see me today and that he would make time for me. He ended up working all day. “Couldn’t” make time.

How is it that a man who lives 45 minutes away has more time for me than one who lives 10 minutes away?

I’m feeling far more appreciated by #3 right now. And I need to feel appreciated.

I have a date that was planned literally a month in advance with #1 this Saturday. If this falls through on his end for ANY REASON, I will be focusing all of my attention on #3.

Nicole, I know, will be happy to hear this. She has been routing for #3 since day one.

Breakfast:

Parsnip Banana Muffins Pt. 2

AB’s recipe: http://www.foodnetwork.com/recipes/alton-brown/parsnip-muffins-recipe/index.html

Ingredients

  • 1-ounce sliced almonds
  • Nonstick spray
  • 8 1/2 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 3 whole eggs
  • 3/4 cup plain whole milk yogurt (I used 1 mashed banana instead)
  • 1/4 cup vegetable oil
  • 8 ounces sugar
  • 10 ounces grated parsnips

Directions

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

*I did this all AS DIRECTED BY WEIGHT kids and I’ll tell you the fuck what, it was SO MUCH BETTER. I will be using weight from now on with my baking. I can’t even describe how much better these were than the last time I did them simply by WEIGHING the ingredients! WOW!!!!!!!!!!!!!!!!

Lunch:

I did not have lunch. Instead I went on a massive 7 mile walk around and bought some supplies. I was bored waiting for something, ANYTHING to happen today. So I went out and made my own adventure.

Dinner:

Beef Fried Rice

I made this marinade and let my “mystery meat” sit in it for 2 hours:

Taken from: http://allrecipes.com/recipe/meat-marinade/

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons prepared mustard
  • 2/3 cup lemon juice
  • salt and pepper to taste
  • garlic powder to taste
  • 1 dash onion powder

Directions

  1. Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
  2. Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.

I used this marinade as a sauce by adding a little cornstarch to the bag and mixing it up. I cut all of the meat into strips and threw it into a stir fry along with carrots, peas, corn and onion. Then I added some cooked brown rice and the marinade and let that heat through. The meat was SO tender!!! YES!!!! It was awesome! I’m learning a lot about meats!

 

It’s going to be a long week until Wednesday when I get to work with G again. I hope I don’t get depressed. I’m trying so hard. I will offer that he stay after he takes me home. I already know neither of us works the next day. He will refuse, but he will know the offer is there. Always. Someday he will take me up on it. I am not bluffing. I never do. If he DOES take me up on it, I may have an interesting story to tell all of you on Thursday.

Exercise: 7 mile walk

Paris

G desperately wants to go to France.

He will never go.

I know how normal people work. They say they want to do something. They dream about it. They talk about it. They long for it. But they never do it. They don’t think they can.

I will never understand why people do this to themselves.

Why can’t you?

Why the fuck can’t you?

“I don’t have the money.”

“I don’t have the time.”

“I can’t leave work for that long.”

“-Insert significant other’s name here- doesn’t want to.”

Excuses, excuses, fucking lame ass excuses.

This is the only goddamn life you have people. You don’t get a second chance. Do you really want to look back on your life and regret all the things you COULD HAVE DONE had you JUST DONE THEM?

I am taking G to Paris.

I bought a sewing machine not knowing how to sew with dreams of being self-employed. I learned how. I bought a motorcycle without knowing how to ride, but a strong desire to hit that open road with the wind blowing through my hair. I took classes and DID it. I have traveled all over the US on no money. I have been to London being self-employed, barely able to afford rent half the time. I have met all my heroes. My life is a massive adventure.

G pointed this out to me at the movie the other night.

I told him that it doesn’t just come to me. I have to make the choice to live. YOU have to go to IT, adventures won’t just happen to you. If you really want something, you have to just make the decision to DO it. I haven’t failed yet. I’ve succeeded in everything I’ve tried because I have FAITH in myself and my ability to learn and do.  And I’ve no regrets.

I’ve been looking at flight prices and B&B’s in Paris. It’s not even all that expensive. It’s completely doable. Sure I’ll have to work my ass off and save every penny I can for maybe a year (depending on if I plan on paying for the both of us, which I know he won’t let me), but I CAN DO IT. If he wants to pitch in, he is more than welcome to. But I will be giving him a timeline and very soon possibly an exact date (that depends on the flexibility of the airline prices and if I check every day) and am saying “I am taking you to Paris.”

He will try to protest.

I will explain to him that he’s the luckiest man in the world because he has me. Without me, he won’t go. With me in his life, anything is possible. Because that’s exactly what I believe about myself.

I said something to him the other day that he wants to get engraved so he can see it every day. He’d mentioned how he loves to write, but the industry has gotten him down and he hasn’t submitted any of his writing or even had anyone read it in nearly a decade. I told him he shouldn’t let that stop him from doing what he loves.

“Holding back passion is the first step to unhappiness.”

He told me I am 100% right and that I am an inspiration to him.

It’s nice to be someone’s muse.

I demanded to read his writings. He will be giving me copies soon.

Breakfast:

Traditional French Clafoutis

Quite obviously, I’ve been inspired today with French cooking. I’ve done this before, but not the traditional way with cherries. I happen to have them today.

Taken from: http://www.joyofbaking.com/breakfast/CherryClafoutis.html

Cherry Clafoutis Batter:

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

2 large eggs

2 tablespoosn (25 grams) granulated white sugar

3/4 cup (180 ml) milk (whole (full fat) or reduced fat)

1 tablespoon melted butter

1/2 teaspoon pure vanilla extract

Cherries:

3/4 pound (350 grams) fresh sweet cherries, pitted

1 tablespoon (13 grams) unsalted butter

1 tablespoon (15 grams) granulated white sugar

Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven.  Wash the cherries, remove the stems and pits. 

In your food processor or blender (or you can do it by hand with a wire whisk) place the flour, salt, eggs, sugar, milk, butter, and vanilla extract. Process for about 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit. 

In a 9- inch (23 cm) heavy ovenproof skillet (preferably non stick), melt the butter over medium heat making sure the melted butter coats the bottom and sides of the pan. When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter (about 2 minutes). Then sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns into a syrup (1 – 2 minutes). Pour the batter over the cherries and bake for about 18-20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar and yogurt, creme fraiche or softly whipped cream.

Serves about 4 people as a breakfast/brunch dish

*Fantastic! Easy. RIDICULOUSLY easy. Custardy, sweet (but not “too sweet” for people who are into that hehe), and almost too simple for how good it tastes. I’m hoping one day I can make this for breakfast for G in Paris.

Lunch:

Finished off that turkey. Banana. Yum.

Dinner:

Sweet Potato, Parsnip and Pea Stir Fry

This was something I totally made up. I sauteed sweet potato, parsnips and peas with onion, diced tomato and a lot of garlic in some olive oil. I added milk, soy sauce, tomato paste and a splash of lemon juice and seasoned it with Garam Masala, Turmeric and a little Allspice. Finished with about 1 T of brown sugar and S&P. Absolutely wonderful. I put it on some sticky rice with rice vinegar on it. Really wonderful. Outdid myself once again!

 

I got a project done for my store and as a reward got to stream 2 episodes of Food Network Star. Tomorrow I get to work with G all night. I am incredibly excited about this. I’ve never been so looking forward to going to work before. Even if I don’t get to talk to him most of the night, I will be very content just knowing that he is there.

I hope I amaze the men in my life as much as they amaze me.

Oh how quickly things change

Just knowing that G tried to send me a message last night made me happy this morning.

Though my chances of eating a breakfast were decent, I still wasn’t feeling up to making anything. Instead, I started on a project for the day. Just something to keep me busy and keep my mind off of stupid shit for a while.

Then my day got a whole lot better really fucking fast.

First off, I sent that picture of the “Mystery Meat” to Alton Brown through Twitter with inquiries as to what cut it was and how best to cook it. I did this at about 8 AM sort of forgetting that he’s in California right now shooting stuff and to him it’s 5AM. D’oh. The chances of him seeing my message are not good. Oh well.

The friend who helped me move the couches offered to buy me lunch in an attempt to get me to eat something. I tried to turn him down knowing that he is also poor and his bank account shouldn’t suffer due to my self-negligence.  He insists. IF he’s going to insist, then I would like to try a Thai restaurant just up the street within walking distance. He says he has never tried Thai food, but is willing. (God it always BLOWS MY MIND when people tell me they’ve NEVER tried a whole GENRE of food. To someone like me, that’s like saying you’ve never tried bread.) I am very much looking forward to going.

At about 12:30, Alton answers me.

I’m sure anything labeled a “mystery” piques his interest as he is also a very curious creature. He gives me an idea to what he thinks it is and denounces the crappy labeling. I mention back to him that it was the only poorly labeled item out there and that, combined with the low price, riled up my curiosity so that I just had to purchase it.  He answers me AGAIN instructing me to braise it and get back to him about it.

So not only an instruction, but also a request to answer back to him yet again.

God. Damn.

This has quickly turned into the best day of my life.

I chat a bunch with PFH#1, who will be on his way home from NYC tonight. He sends me funny videos and we have a good time in between me working on my project and finding braising recipes. (I’ve actually never braised anything before, so I’m freaking out slightly.)

4:00 rolls around and my friend comes over. We wander over to the Thai hole-in-the-wall. I order something with tofu and, being that I know how Thai food works, order it “Thai hot, not American hot, I know what I’m doing here…I know what I’m getting myself into, and I would like it THAI HOT”. The owner is impressed that I know my food. My friend also orders his dish “Thai hot”…I realize he is trying to impress me with his adventurous spice level choice, but he does not understand how hot it is going to be. He keeps claiming that he “likes” hot food. Ok…you’re own grave buddy.

I eat mine without so much as a sniffle. It’s nice and spicy, probably could even be a little hotter. I look up at my friend and he is just POURING with sweat. I mean, I’ve never seen a man sweat so much while eating. He has to use our entire pile of napkins to wipe down his face. I can’t help but laugh loudly at his predicament. The owner comes over and looks at me and says “Well you look like you’re doing just fine! You on the other hand, sir, would you like some more water?” Holy crap I just busted out laughing. He enjoyed it, he ate every last bite. I ate a bit more than half of mine. I gave him the leftovers since he paid for it anyway, he should have them.

The entertainment was priceless.

He hangs out here for about an hour talking about geek stuff with me, then leaves so I can start making dinner. It’s going to take at least 2 hours to braise this “meat” so I have to start it soon.

Dinner:

Braised Mystery Meat (courtesy of PERSONAL AB instruction)

Braising instructions taken from: http://www.reluctantgourmet.com/braising_meats.htm

Ingredients:

4 veal shanks (Obviously I used “mystery meat”)
Salt and pepper to taste
3 tablespoons olive oil
1 and a half cups parsnips, roughly chopped
1 and a half cups turnips, roughly chopped (Used carrots and sweet potato instead)
4 cloves of garlic, chopped
2 tablespoons tomato paste
1 cup red wine 1 cup beef or veal stock
2 tablespoons parsley, chopped 1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped

Preparation:

1) Season the shanks with salt and pepper and brown them in a large skillet with the olive oil, for about 5 minutes on each side.

2) Place the shanks in a large ovenproof casserole dish with a tight fitting lid.

3) In the same skillet you browned the shanks, sauté the vegetables for about 3-4 minutes adding more olive oil if necessary. Add the garlic and tomato paste and sauté for a few minutes more, being careful not to burn the paste or the garlic.

4) Add the stock, wine, and herbs and bring to a boil.

5) Pour everything over the shanks and place the casserole dish in a preheated 350 degree oven for 1 hour and 45 minutes. 6) Add salt and pepper to taste at the end.

*HOLY SHIT! This was by far the best “meat’ I’ve ever made. I mean. Goddamn. It just fell apart, it looked gorgeous, it tasted fantastic, I couldn’t have been happier. I hope that my pictures are pretty enough for AB as I will be Tweeting them back to him. I want to make him proud SO badly. Food and cooking mean absolutely EVERYTHING to me. I’m hoping I’ve got his attention enough now that he will answer my questions more often seeing that I am a good cook (or I’m at least passionate and try REALLY hard) and worthy of his instruction.

Alton is probably the only person other than PFH#3 who can get me to eat.

His timing couldn’t have been more impeccable.

 

Oh, the best day ever does not end, my friends.

I get a message from, whom I affectionately call, “my girlfriend” (the girl at work that I have a crush on) late last night asking me if I can take a shift for her Friday. I am somewhat confused as I’m fairly certain I already work on Friday, but I go to check anyway. I do. BUT. It is an opening shift, she wants me to work her closing shift.

If I close, I get to work with G all night.

I tell her that I already work, but that if she needed just the EVENING off, I could TRADE shifts with her being that I’d rather work the later shift anyway. This answer pleases her. We have traded shifts for Friday. I get to work with PFH#3 and will get a ride home from him later that night where we will surely laugh loudly together and chat a while before I go inside. I am incredibly happy.

I have a good connection at my apartment now due to my brother being amazing. I can now stream episodes of Food Network Star. I stay up watching one of them.

I am INCREDIBLY happy.

I will surely eat breakfast in the morning.

 

 

Lucky

I just got all sorts of weird lucky today.

The morning went EXACTLY as predicted. After turning down 5 people who tried to stop and pick me up to take me to work, I finally gave in and took a ride from one of my managers. I was laughing then, but it really was really really annoying. Which is why I simply gave up. Everyone there knows why I walk, and do they REALLY think no one else offered me a ride? Uhhhhhhhhg.

Everyone also knows the only one I accept rides from is G.

Everyone knows that.

He did not have to go to this meeting.

He will be there, but not until the meeting is over.

I hope to chat with him in passing. And I will be back at 4 when his shift is over for the movie.

I sit with PFH#2 which no one is shocked about. We adore each other.

There are muffins, which I do not partake of as I had cereal for breakfast. There will also be cake for our retiree who is showing up to party with us before we open.

Meeting is silly and pointless as most store meetings are. But it wasn’t terrible.

I stand around and chat with PFH#2 until #3 shows up for work. I stand around with him and eat cake and chat enthusiastically. I only eat half of my piece of cake. I took too much and did not want any more. Also, G is on a diet and could not have any. This made me feel bad. We have a blast talking until the store opens and he has to go work.

I chat again with #2 for a while before leaving myself. Everyone allows me to walk home.

On my walk, I find $20.

And people wonder why I walk.

I stop into a grocery store on the way home and decide I need some sort of protein as I am out of chicken. I search the meat department for something cheap when a certain mystery package catches my eye:

Thats right, just “Meat”. No other description whatsoever. And it was incredibly cheap. Only $2 for 2 lbs. Why is this perfectly awesome looking “meat” so cheap? No idea. It is not on a clearance so it is not old and there is nothing else like it on the shelf. I am content to take it.

Breakfast:

Cereal and cake (not pictured.)

Lunch:

Turkey Sammich

Dinner:

(Maybe) Seared Pork with Cherry flambe sauce and Roasted Parsnips

Taken from: http://homecooking.about.com/od/beefrecipes/r/blbeef49.htm

Ingredients:

1 can (16 ounces) pitted dark sweet cherries with juice
1/4 cup ruby port (I used Sherry)
1/2 cup beef broth
1 teaspoon (drained) bottled horseradish (I had to use ginger, I wish I had horseradish)
1 teaspoon tomato paste
1 shallot, thinly sliced
1 large bay leaf
1/2 teaspoon whole black peppercorns
1 teaspoon arrowroot or cornstarch
1 tablespoon mild olive oil
4 beef tenderloin steaks (6 ounces each)
Salt and freshly ground black pepper
1/4 cup kirsch (cherry brandy) (I only had regular brandy, but added cherry juice)
1 tablespoon unsalted butter, at room temperature
1 tablespoon grenadine syrup

Preparation:
Drain the cherry juice into a large saucepan and set the cherries aside. Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns. Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes. Dissolve the arrowroot in 1 teaspoon water and stir into the sauce. Simmer until the sauce is shiny and slightly thickened, 1 minute longer. Strain, cover, and set aside. (This can be prepared a few hours ahead. If you refrigerate the sauce, bring it to room temperature before proceeding.)

Heat the olive oil in a large, heavy skillet over high heat. Sprinkle the steaks with salt and pepper and add them to the hot oil. Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking. Transfer the steaks to a large platter.

Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan. Stir in the butter and grenadine syrup. The sauce should be bright red. Return the beef to the pan and turn to coat with the sauce. Cook until the beef is heated through, about 2 minutes longer. Season the sauce to taste with salt and pepper, if necessary.

Transfer the beef tenderloin steaks to warmed dinner plates. Spoon the cherry sauce over them and serve at once.

*As I had no idea what my meat was, I chose this just to use the cherries again. I had no Grenadine syrup and no canned cherry juice, so I basically made a simple syrup out of pureed cherries, water and sugar and used that instead. HOLY CRAP it was absolutely fabulous! I mean it was so good! I did a pretty amazing job if I do say so myself, AND it was the first time I ever did a flambe! YAY for setting food on fire! It was awesome!!!

 

I had SO much fun yet again with G at the movies. I walked to work to meet him, but brought a change of clothes so I could pretty myself up for our date. Nude heels, jeans and an emerald green sequin top. Even a little makeup…I just want everyone there to think he is the luckiest guy in the world to be out with someone as beautiful as me. We always have so much to talk about, car rides with him are a jumble of thoughts and randomness that amazes me every time. I just love everything about him. He treats me so wonderfully and I have so much fun with him. The next few days are going to suck so badly without him at work.

I miss him when he’s gone.

Exercise: About a 5 mile walk

Dancing

Does anyone else adore dancing as much as I do?

Granted, I can only really dance one way, but I dance that way damn well.

As a treat to myself for all the crap I’ve been going through lately, I took myself out dancing. The place I like to go to is about half an hour away. So for me, it’s a big treat.

I tend to go to gothic/industrial clubs. Not because I am goth myself. But I do love the music, it’s fun to dance to, and goth boys are very respectful of women. No one ever comes up behind me trying to grind on my ass. I hate that shit. I just want to be left alone when I dance.

I need to start going more often. I wish this club was closer to me. I worked up such a crazy sweat, I was just dripping pink all over the floor. That’s what I get for going immediately after re-dying my hair. Such a  great workout, if I could go every week and dance like that for 3 hours every time I go, I will not have a problem keeping weight off.

Breakfast:

Parsnip Muffins (naturally by AB) with Banana and Almonds

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/parsnip-muffins-recipe/index.html

Ingredients

  • 1-ounce sliced almonds
  • Nonstick spray
  • 8 1/2 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 3 whole eggs
  • 3/4 cup plain whole milk yogurt (I substituted with mashed ripe banana)
  • 1/4 cup vegetable oil
  • 8 ounces sugar
  • 10 ounces grated parsnips

Directions

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.

 

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

 

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

*So I now check my fridge every morning to see what needs to be used so I don’t throw anything away. I HATE throwing food away. Today I discover I have a parsnip and a banana that both desperately need to be used. I know Alton has an amazing parsnip muffin recipe as I’ve used it before. All I did was replaced the yogurt (which I don’t have right now anyway) with banana. Once again, I am a complete genius as the nuttiness of the parsnip complimented swimmingly with the banana.

The plumbers (who did not show up yesterday) came today early. Like around 10 AM. I had JUST finished eating my muffins when they showed up. I told them I would have made more had I known they were going to be there so early! They told me that it smelled good and they wish I had too! I felt great about myself.

Lunch:

My lunch looked exactly the same as it did yesterday. Sandwich (PB&J this time) with cheese and an extra piece of bread. I didn’t take a picture because it just seemed redundant.

Dinner:

I went to my brother’s for dinner. He made butternut squash curry on sticky rice. As usual, it was a perfect balance of savory, spicy, and a little sweetness with the squash. He’s a mastermind.

 

My brother felt partially responsible for the fact that my internet wasn’t working up to par, so he plugged in his laptop to the TV and let me watch FNS on it! YAYAYAYAY! I could NOT have been happier!!! This made my night. That stupid show is the best thing on TV at the moment. I hang on every goddamn word.  He was going to join me at the club, but decided he was too tired and had to get up early for work. Which is fine, I was just going to go by myself anyway. I tend to prefer that.

Exercise: 3 hours of pretty hardcore goth dancing