tag:blogger.com,1999:blog-67503551220256272042024-03-05T09:57:36.068-05:00Feeding My Competitive SoulAn online journal dedicated to balancing life, health, fitness, and good foodNYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.comBlogger291125tag:blogger.com,1999:blog-6750355122025627204.post-13124707650818746492011-11-02T12:03:00.002-04:002011-11-02T12:07:05.473-04:00Moving on to a new blogHi All-<br />It's been a while, I know it. But so much has happened in these past 8-9 months and I just got caught up with life. I've started a new site over on Wordpress that will help you understand where we've been. I didn't have a baby or anything like that, but we bought a house and I'm trying to get a new blog to go along with it. New house, new life, new blog. I'll still be talking about the same stuff but in a new format. Come follow me at <a href="http://nextstopourhouse.com/">Next Stop: Our House</a> (nextstopourhouse.com) and I'll try to pick up where I left off. I appreciate your patience and your support, and I look forward to having you guys meet me over there.<br />Thanks!!NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-86907322338093888172011-03-09T11:37:00.001-05:002011-03-09T11:37:40.255-05:00A little something different–easy white pizza<p>I am a garlic whore. Yes, I’ll admit it. I put garlic in just about everything (savory that is,) so much so that Dennis feels like I’m overpowering the food. Overpowering? What? You can never have too much garlic! </p> <p>I found this recipe on the Food Network while watching it at work during lunch. Yes, my job is that cool. </p> <p>I knew I had to try it because I love garlic, I love pizza, and since the Mr. always complains about homemade pizza, (“it just doesn’t taste as good!!”)  I thought this would be worth a shot. </p> <p>And, it’s easy. I mean, really easy.  Thanks Sandra Lee!!</p> <p><strong>Quick and Easy White Pizza </strong>adapted from Semi Home Cooking with Sandra Lee (click <strong><a href="http://www.foodnetwork.com/recipes/sandra-lee/white-pizza-recipe/index.html">HERE</a> </strong>for original recipe)</p> <p>What I used:</p> <ul> <li>One package of Crescent Roll biscuits (in the can) </li> <li>1/3 cup garlic Alfredo sauce </li> <li>1 cup shredded Italian cheese blend </li> <li>1/4 onion, diced </li> <li>4 garlic cloves, diced </li> <li>4 T shredded parmesan cheese </li> <li>1 tsp. Italian seasoning </li> </ul> <p>What I did:</p> <p>Preheat oven to 400.</p> <ul> <li>Open the can (wait for the POP! It scares me every time) </li> <li>Roll out the dough on a cookie sheet. Press down to make even and stretch out as much as you can without breaking the dough </li> </ul> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TXeswQOhGQI/AAAAAAAACRg/aZYly0viYTo/s1600-h/IMG_12167.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1216" border="0" alt="IMG_1216" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TXesw5p720I/AAAAAAAACRk/Azu5s6WGD2k/IMG_1216_thumb23.jpg?imgmax=800" width="644" height="378" /></a></p> <ul> <li>Place in oven for about 7 minutes, or until crust starts to brown </li> </ul> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TXesxLBKDSI/AAAAAAAACRo/T6SidPgIeiY/s1600-h/IMG_12176.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1217" border="0" alt="IMG_1217" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TXesxpN2GrI/AAAAAAAACRs/vjG0X5AXGuI/IMG_1217_thumb8.jpg?imgmax=800" width="644" height="363" /></a></p> <p><em>Doesn’t this look awesome? I could just eat the dough plain! </em></p> <ul> <li>Remove from oven and put on your toppings. Start with the Alfredo sauce, then onions, then garlic, cheese, and seasonings. (that’s how I did it) </li> <li>Bake for another 8-10 minutes </li> </ul> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXesx2UeiMI/AAAAAAAACRw/BLdhuEkaN08/s1600-h/IMG_12277.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1227" border="0" alt="IMG_1227" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TXesyniqx6I/AAAAAAAACR0/jAQeb_ze228/IMG_1227_thumb12.jpg?imgmax=800" width="644" height="362" /></a></p> <p>It’s not traditional, but it’s quick, easy, and pretty darned tasty. And I love Crescent rolls, so that made everything even better. The buttery, flaky crust mixed with the garlic and cheese…sooo good. </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXeszC05RnI/AAAAAAAACR4/oCvVyLNt35M/s1600-h/IMG_12306.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1230" border="0" alt="IMG_1230" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TXesztHglRI/AAAAAAAACR8/rZpQ2EbM3Z0/IMG_1230_thumb8.jpg?imgmax=800" width="644" height="465" /></a></p> <p>This would be good to take to a party. You can cut it into squares, put some maranara on the side, stick with toothpicks and BAM! Instant appetizer.</p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TXes0A2-NoI/AAAAAAAACSA/K6iObeWRzf8/s1600-h/IMG_12286.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1228" border="0" alt="IMG_1228" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TXes02bY0cI/AAAAAAAACSE/5322cagCIPs/IMG_1228_thumb7.jpg?imgmax=800" width="644" height="344" /></a></p> <p>And who can say no to pizza? </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-79359512211263138412011-03-07T15:18:00.001-05:002011-03-07T15:18:07.599-05:00New England Clam Chowder<p>When I was a kid, my mom and I used to eat New England Clam Chowder out of a can. How shameful.</p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TXU9c4q__mI/AAAAAAAACRA/LPzZqEUf-1E/s1600-h/IMG_143912.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1439" border="0" alt="IMG_1439" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXU9dYmOPMI/AAAAAAAACRE/ik7UpQN4LXQ/IMG_14391_thumb1.jpg?imgmax=800" width="644" height="484" /></a></p> <p>When we moved to Boston in ‘06, we tried so many different kinds of NE clam chowder. Some were more watery, some were thicker. Some had huge clam chunks, some had smaller ones. We watched specials on the making of the perfect clam chowder, clipped many magazine recipes, and searched high and low online. After all that research, perfection was made.</p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TXU9d_oTi0I/AAAAAAAACRI/pT_lw7MGVEg/s1600-h/IMG_144112.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1441" border="0" alt="IMG_1441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWS2UN5kyPHSnzkTqyK2rI7_SAbBAb_P2Rv7h8XbW2J2UXxGhQhNemxTZRYp8JEcqMp72orVr6tgG5O7Wa6wZNzyC0eB2WEwD4GbKPOevwk60yx0PaeKVTQpaUNKM8y071WkAwHOyk34Qd/?imgmax=800" width="644" height="484" /></a></p> <p>I like mine chunky; full of potatoes and large pieces of clam. And I also like it creamy. Dennis prefers it served in bread bowl, but we’re not that fancy. </p> <p>And in case you couldn’t already figure it out, there is nothing healthy about this recipe. You’ve been warned.</p> <p><strong>New England Clam Chowder</strong></p> <p>Ingredients:</p> <ul> <li>4 (6 1/2 oz.) cans minced clams with juice </li> <li>6 slices of bacon, cooked and crumbled </li> <li>4 medium baking potatoes, chopped in 1/2" cubes </li> <li>1 large onion, minced </li> <li>1-1/2 Tbsp. garlic, minced </li> <li>1/2 cup water retained from steaming clams </li> <li>1 cup clam juice </li> <li>1/2 cup dry white cooking wine </li> <li>1 tsp. fresh thyme </li> <li>1 tsp. salt </li> <li>1/4 tsp. black pepper </li> <li>1 cup 2% milk </li> <li>1 cup heavy cream </li> <li>1 Tbsp. butter </li> <li>2 T corn starch (or to desired consistency)  </li> <li>1 Tbsp. fresh parsley, chopped </li> <li>Oyster crackers </li> </ul> <p>Preparation: </p> <ol> <li>In a large frying pan, cook bacon and potatoes over medium heat for 5-7 minutes </li> <li>Add onion and garlic and cook for an additional 3 minutes </li> <li>Transfer contents of frying pan to a large soup pot. Add chopped clams, clam juice and white wine and cook over medium heat until potatoes are tender, approximately 15 minutes </li> <li>Stir in thyme, salt and pepper </li> <li>Reduce heat to low. Add corn starch gradually to milk and stir until thick and smooth. </li> <li>Add milk/cornstarch mixture slowly, then the heavy cream, stirring frequently until chowder begins to thicken slightly </li> <li>Serve with oyster crackers (or not. I don’t need them) </li> </ol> <p> </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXU9egSNtaI/AAAAAAAACRQ/78fffnDSuvA/s1600-h/IMG_144312.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1443" border="0" alt="IMG_1443" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXU9e6tYZmI/AAAAAAAACRU/kp_AAAJ9cRY/IMG_14431_thumb1.jpg?imgmax=800" width="644" height="484" /></a></p> <p>This was better than any canned recipe could ever be, and it wasn’t that difficult to make. I found a recipe for the CrockPot that I might try next, only because I love my CrockPot. </p> <p>And you know what else made this chowder so good? I didn’t make it. Dennis did. With a little company. </p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TXU9fVbR_rI/AAAAAAAACRY/VdF96Jk5Glc/s1600-h/IMG_143812.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1438" border="0" alt="IMG_1438" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TXU9frn3bFI/AAAAAAAACRc/IEMthBqRZqU/IMG_14381_thumb1.jpg?imgmax=800" width="364" height="484" /></a></p> <p>Do you prefer New England style clam chowder or Manhattan?</p> <p>I like the NE style for a special treat because it’s so rich and heavy, but since the Manhattan style is tomato based, it’s a lot better for your waistline. </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-13628303787496687932011-03-04T11:00:00.002-05:002011-03-04T11:02:28.627-05:00Nutella cookies<p>Ok, ok, wipe the drool off your mouth. I know when I found this recipe on Tuesday afternoon that it took everything I had not to dive into the computer and attempt to eat one. Just seeing “Nutella” in a recipe title is enough to keep my attention, so I won’t waste any time. </p> <p>Nutella Cookies, taken from <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/nutella-cookies/">here</a></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 cup Nutella</li> <li>1/2 cup sugar</li> <li>1 cup AP flour</li> <li>1 egg</li> </ul> <p><strong>Preparation</strong></p> <p>Preheat oven to 350F. </p> <p>Beat sugar with egg first. Add flour. Then add Nutella.</p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TXEMeBdQr8I/AAAAAAAACQE/xep7AkPfVDM/s1600-h/IMG_1504%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1504" alt="IMG_1504" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXEMel3J1mI/AAAAAAAACQI/_eQGMMXkTKY/IMG_1504_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>WARNING: Your batter will be crumbly and you will think you made a mistake. I know I did. I added some water to the batter just to make it workable. This batter was much too dry to hold a shape.</p> <p>Roll them into 1 inch balls and flatten them with the back of a glass. Bake for 9-10 minutes.</p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TXEMfL--EQI/AAAAAAAACQM/__cdja-MEWE/s1600-h/IMG_1516%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1516" alt="IMG_1516" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TXEMfZOXyyI/AAAAAAAACQQ/4VUdHQUNUq4/IMG_1516_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>The cookies on the left had water added to the batter. The cookies to the right did not. They tasted the same but the drier batter made for more crumbly cookies. </p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TXEMgB0lFvI/AAAAAAAACQU/BT3cxzYbHYo/s1600-h/IMG_1509%5B4%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1509" alt="IMG_1509" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TXEMge9EYDI/AAAAAAAACQc/nwyfHJ6zGVQ/IMG_1509_thumb%5B1%5D.jpg?imgmax=800" border="0" width="244" height="184" /></a> <a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TXEMg-h_FEI/AAAAAAAACQg/F7cDO2C5ynY/s1600-h/IMG_1505%5B4%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1505" alt="IMG_1505" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TXEMhOHRL2I/AAAAAAAACQk/dKkFlgzkHsY/IMG_1505_thumb%5B1%5D.jpg?imgmax=800" border="0" width="244" height="184" /></a></p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXEMhT_KIuI/AAAAAAAACQo/TYuoFppAzjQ/s1600-h/IMG_1512%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1512" alt="IMG_1512" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXEMh9Z8ERI/AAAAAAAACQs/hnhlAjep4XQ/IMG_1512_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TXEMiRGYoCI/AAAAAAAACQw/utAEugq-b4k/s1600-h/IMG_1508%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1508" alt="IMG_1508" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXEMiw_UHDI/AAAAAAAACQ0/DLsIFZpzWoc/IMG_1508_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>The verdict? </p> <p>I hate to say it, but I wasn’t ALL that impressed. However, Dennis and my co-workers really liked them. One of my co-workers said he thought it was be a good breakfast cookie because it’s not too sweet and would pair well with coffee. </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TXEMjcWGvOI/AAAAAAAACQ4/-AiLk1l6QV8/s1600-h/IMG_1513%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1513" alt="IMG_1513" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TXEMj7W-8aI/AAAAAAAACQ8/r38wce0hpIE/IMG_1513_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>Don’t be afraid to try these just because I didn’t care for them. I don’t like peanut butter cookies but I love peanut butter, so I’m not a good judge here. If you like Nutella, give these a try. It’s a simple recipe that takes no time at all, and you probably already have everything in your pantry. We always have Nutella on hand, but if you don’t, it’s pretty cheap and available everywhere.</p> <p>I’m not done working with Nutella though. My mom’s coming into town this weekend…I might have something up my sleeve.</p> <p>Have you tried baking with Nutella? </p>NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-64786140443795095852011-03-02T11:44:00.002-05:002011-03-02T14:36:43.584-05:00Slow cooked Daal with Quinoa<p>I <strike>wasted</strike> spent the first 25 years being afraid of Indian food. I had never tried it and for some reason, was scared at the thought. Curry, for SURE, is a weird spice that would definitely give me a stomach ache. Cardamom? What is that? Tumeric? What are these strange spices that you want me to consume? (ha! these thoughts coming form a Puerto Rican who grew up eating things that others would find weird too.)</p> <p>Luckily, one of Dennis’ best friends from college is from Mumbai. He turned him on to his native cooking from the start, and it’s now Dennis’ favorite cuisine. When we first started dating, he insisted on taking me to his favorite Indian restaurant from college up in Rochester NY. I wont lie; I was scurrrd. But 6 years later, it’s now one my favorite cuisines as well. </p> <p><em>Tip: If you’re going to try a new cuisine for the first time, go to a lunch buffet. I usually hate buffets, but it’s the only way to try lots of different things, allowing you to figure out what you like. </em></p> <p>Since I have half of my 5 pound bag of lentils still sitting in my pantry, I decided to give Daal a shot. I found this recipe from my favorite veggie slowcooker book and went to town.</p> <p>Slow Cooked Daal with Quinoa <br />Adapted from <a href="http://www.amazon.com/Fresh-Vegetarian-Slow-Cooker-Recipes/dp/1558322558">Here</a></p> <p>Ingredients:</p> <ul> <li>2 T olive oil</li> <li>1 large yellow onion</li> <li>2 cloves garlic, peeled </li> <li>1 tsp minced fresh minced ginger (I used ground ginger)</li> <li>1 tsp ground coriander</li> <li>1 tsp ground cumin</li> <li>1 tsp tumeric</li> <li>1/2 ground cardamom (I didn’t have any)</li> <li>1/2 tsp dry mustard</li> <li>1/4 tsp cayenne pepper</li> <li>1/4 tsp ground allspice</li><li>1 tsp ground curry<br /></li> <li>1 1/2 cups dried brown lentils, picked over and rinsed</li> <li>1 15 ounce can kidney beans, drained and rinsed (I used pink beans)</li> <li>3 cups water</li> <li>Salt and freshly ground pepper</li> </ul> <p>Directions:</p> <ol> <li>Pour the oil into a 4-quart slow cooker and set it on high</li> <li>In a food processor, puree the onion, garlic and ginger and add it to the cooker. Cover and cook to mellow the flavor and remove the raw taste while you assemble the other ingredients. Stir in the spices and cook, Stir for 30 seconds. <a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TW5zzwzSpaI/AAAAAAAACPU/E7g0wjEnVxM/s1600-h/IMG_1470%5B9%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1470" alt="IMG_1470" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TW5z0QnpxXI/AAAAAAAACPY/vkvBSG6jGj0/IMG_1470_thumb%5B3%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a> <a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TW5z0vjN7LI/AAAAAAAACPc/Ga1Hg_gQ4KM/s1600-h/IMG_1471%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1471" alt="IMG_1471" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TW5z25WIy-I/AAAAAAAACPg/brKk2PVOwjU/IMG_1471_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a> </li> <li>Turn the setting to Low. Add the lentils, beans and water. Cover and cook for 8 hours. Before serving, season with salt and pepper and adjustthe others if necessary. </li> </ol> <p>Most of the time, Indian dishes such as Daal are accompanied with basmati rice. I didn’t have any, so I decided to use Quinoa instead.</p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TW5z3TZwX8I/AAAAAAAACPk/Kbl6PRW-DcE/s1600-h/IMG_1473%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1473" alt="IMG_1473" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TW5z3hGU2RI/AAAAAAAACPo/6OGFf6BL3_8/IMG_1473_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TW5z4ENpm7I/AAAAAAAACPs/hwNeAiQTw5U/s1600-h/IMG_1472%5B4%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1472" alt="IMG_1472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74de214kaLzsBTx1__NxN86RugZbqCstvIN4rKzSqmoscKjAIg6c-ONopa6xDtRsKCQ43YMQ5KsOK8Z0MxiXBY8KHyg-EoMbsJd4ArvRs8YuHG4AbFbU9_PMXKwffChvyktaej1LlDFMX/?imgmax=800" border="0" width="244" height="184" /></a> <a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TW5z4wW_ycI/AAAAAAAACP0/mdMOaPyREtk/s1600-h/IMG_1476%5B4%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1476" alt="IMG_1476" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TW5z5DQBm_I/AAAAAAAACP4/bDeKVbbuIJA/IMG_1476_thumb%5B1%5D.jpg?imgmax=800" border="0" width="244" height="184" /></a></p> <p> </p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TW5z5zgI9FI/AAAAAAAACP8/0vgpQZjoxxg/s1600-h/IMG_1474%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1474" alt="IMG_1474" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TW5z6IaP4VI/AAAAAAAACQA/nDpOJWEEnis/IMG_1474_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>What I loved about this recipe is that it’s easy, it’s packed with protein, and my house smelled so good while it was cooking. I mixed it in with the quinoa but it can also be eaten plain and of course, the traditional way with basmati rice. The spices are not overpowering but they’re prevalent. </p> <p>What’s your take on Indian food? Love it or hate it? </p>NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-38450987606712754762011-02-28T14:48:00.002-05:002011-02-28T14:49:56.376-05:00Vegetarian<p>After Friday’s cry about <a href="http://feedmycompetitivesoul.blogspot.com/2011/02/this-is-straight-up-animal-abuse.html">Otto the cat</a>, I started doing a lot of thinking about being a meat eater. Dennis made this awesome ribeye steak marinated in a sweet and spicy type sauce, and as I was eating it, I felt kind of guilty. He asked if I liked it and I said, “yeah, but it’s not as good as it was to me the last time I ate it.”</p> <p>Wondering what was different, I said, “I think I need to give up meat again.”</p> <p>I said “again” because when I was 15 I gave up meat. At the time it as mostly because I had very high cholesterol and I thought it would help. The thought of not eating animals did make me feel like I was doing something “good,” but it wasn’t a good enough excuse to get my mother to stop cooking with it. In fact, she was not very supportive about it (not in a mean way - it was more of a ‘You will eat what I make’ type attitude since we didn’t really have a lot of money and she couldn’t afford to cook separate meals.) So after a while, I decided to eat chicken but not beef, pork, or venison. This lasted about 3 years, and then I got lazy. I was in college, and at the time drinking soy milk was still considered weird (I always got picked on for choosing Soy Dream over milk in the cafeteria.) So being vegetarian was much more difficult than I had the desire to deal with. </p> <p>Truth be told, I really don’t use a lot of meat when I cook anyway, and when Dennis travels for work, I go the entire week without one piece of meat without thinking twice. I don’t miss it. I don’t need it to feel like my meal is complete.</p> <p>When he asked me why, I said, “Honestly, I get so upset when animals are hurt and abused. I got so upset over Otto last week, but here I am eating a slab of beef. It’s just .. not right.”</p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TWv8HQEA4wI/AAAAAAAACPM/0hXrjrPdvwM/s1600-h/finn_cows%5B3%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="finn_cows" alt="finn_cows" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TWv8H19qgUI/AAAAAAAACPQ/CXXR8-3MEyk/finn_cows_thumb%5B1%5D.jpg?imgmax=800" border="0" width="644" height="417" /></a></p> <p>So instead of telling me I’m stupid or shrugging off my feelings he suggested making sure our meat is free range and grass fed, and said we’ll have to start paying more attention to the meats we buy. If we get them from local farmers, we’d be helping them stay in business while not supporting corporate slaughterhouses. </p> <p>“But, you’re still killing the animal.”</p> <p>I felt like I was a kid trying to understand how the world goes round. You know how kids can be so curious, innocently (and naively) questioning everything? Yeah, that was me yesterday. I almost felt like a hypocrite, and suddenly, it didn’t taste as good to me anymore.</p> <p>So now what? Do I fall prey to the labeling thing and start going veg again? Or do I keep it open and only eat meat that I believe lived a happy life and was killed in a humane way? </p> <p>Is there a humane way to kill an animal for our consumption? </p> <p>I’ve battled with this on and off for years…this is definitely not the first time I’ve felt this way. I don’t, however, want to be labeled as something and the come Thanksgiving, fight with everyone about how I refuse to eat the turkey that was obviously killed anyway. Having it there defeats the purpose, no? What if it was a locally raised turkey and I could be helping a farmer put his kid through college? </p> <p>Oh, the moral issues of eating meat. How do you feel about it? </p>NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-91354713299388687342011-02-25T10:53:00.003-05:002011-02-25T14:09:54.744-05:00This is straight up animal abuse<div style="padding: 0px; margin: 0px; display: inline; float: none;" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:fbc57fc8-d451-44cd-96b9-31c92ad19a4f" class="wlWriterEditableSmartContent"><div><embed src="http://media.nbcwashington.com/designvideo/embeddedPlayer.swf" flashvars="v=http%3A%2F%2Fwww.nbcwashington.com%2Fi%2Fembed_new%2F%3Fcid%3D115779224%26path%3D%2Fnews%2Fhealth%2F" allowfullscreen="true" allowscriptaccess="always" width="522" height="293"></embed> <p style="font-size: small;">View more videos at: <a href="http://www.nbcwashington.com/?__source=embedCode">http://www.nbcwashington.com</a>.</p></div></div> <p>This story broke my heart. </p> <p>I didn’t even want to watch this news story because I knew it would hurt. But I wanted to give Otto’s owners a chance to prove me wrong. I wanted to make sure I wasn’t stereotyping the owners as being people who just didn’t know how to handle him, or who just have tried so hard with no avail and went to their vet for help. </p> <p>Alas, I was absolutely right. The family was so frustrated after clearly over feeding and not properly caring for their animal, that they brought precious Otto (short for Ottoman if you didn’t watch it) to be euthanized.</p> <p>In my eyes, this is a form of animal abuse. It’s avoidable and it shouldn’t be happening. </p> <p>Everyone picks on us for having the largest cat they’ve ever seen. </p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TWfQU72LQnI/AAAAAAAACOQ/8OB3SpnvTHo/s1600-h/IMG_1211%5B6%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1211" alt="IMG_1211" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWfQVMojpAI/AAAAAAAACOU/k3cOQpMFQd8/IMG_1211_thumb%5B3%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>Although he’s always been big (he was 10 pounds at 6 months) when he was 2 he hovered just under 20 pounds. Our vet said it was a normal weight for a cat his size, but advised that we be sure he doesn’t gain any more weight. </p> <p>At his next checkup a year later, he was 24 pounds. </p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWfQVyuMbcI/AAAAAAAACOY/Rt1Uo_1_syY/s1600-h/IMG_0021%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_0021" alt="IMG_0021" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWfQWJm_UFI/AAAAAAAACOc/epQ1jVIVUhA/IMG_0021_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>We didn’t know how it happened. Dennis had just started getting really sick with his Crohn’s, and I swear Marley felt sad for him. It was almost like he was suffering too.</p> <p>We put him on a strict diet, but he hated it. The food was expensive and he refused to it it. He would cause such a racket at night knocking things over and jumping on our bed, meowing at us with such a hunger, that we decided to monitor his eating in a different way. We got him a healthy weight formula food he would actually eat, fed him small amounts throughout the day, and got him a buddy to play with.</p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TWfQWidLbkI/AAAAAAAACOg/Vtapzg1g4ZU/s1600-h/IMG_0130%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_0130" alt="IMG_0130" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TWfQWyFxDyI/AAAAAAAACOk/2IPTHwTN5v8/IMG_0130_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>We tried running him around the house, we tried luring him to his food…and even after all that, he still gained weight. By the time it was all said and done, he was 26.2 pounds, and our vet told us he was in great danger of disease. </p> <p>We were devastated. But we were also determined to get him back on track. </p> <p>I did a lot of reading up on overweight cats and I found out that feeding cats dry food is bad. They are carnivores, meant to eat proteins, so feeding them dry food can be detrimental to their health. They can’t process carbohydrates like people and dogs can, so they gain weight. And a lot of indoor cats don’t get the exercise they need to burn it off. </p> <p>Both our cats were rescue cats that both came from feral backgrounds. Their instinct is to eat as much as they can at once because, in the wild, you never know when your next meal is coming. Couple that with dry carbs and not enough hunting, and you get a 26.2 pound cat that we love dearly and hate to see unhealthy.</p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TWfQXFxu31I/AAAAAAAACOo/FT7EsX7WKSk/s1600-h/IMG_0022%5B6%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_0022" alt="IMG_0022" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TWfQXTcVp2I/AAAAAAAACOs/eLPWdXJkEkI/IMG_0022_thumb%5B9%5D.jpg?imgmax=800" border="0" width="644" height="399" /></a></p> <p>So we did a complete change of their diets. We started giving them more and more wet food and less dry food. We started running Marley up and down the stairs more, and letting him go out on our patio to explore.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmdvqBzZ7b-PT2O5NNoRxmd3xMFRtB8OqjE7pg25iAGYxlrNu25TCaWOb-LzPwauhh-1fs7Xx02j_0nPoZ7a8hsVLWEF3rcH5H3t_UQtPNyidQAOrWo-zLticzNLvqoVdn3lnrpGNz9ZF/s1600-h/IMG_1114%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1114" alt="IMG_1114" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWfQYP07uAI/AAAAAAAACO0/pB8Yxf96Cmc/IMG_1114_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>(until he starts eating grass….he likes to wait until he gets inside to throw up. so yeah, we have to monitor that too)</p> <p>One time he actually starting chasing after a squirrel so fast that we thought we lost him. He took out a bird too. But we wanted to give him some of his natural instinct back without actually letting him be an outdoor cat because we thought it would help.</p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TWfQYjboaSI/AAAAAAAACO4/I6bQOyGshqM/s1600-h/IMG_1233%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1233" alt="IMG_1233" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWfQY_NQwBI/AAAAAAAACO8/lW48-244A5c/IMG_1233_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>It takes time, it takes patience, and it takes a lot of dedication, but you can get your animals to lose weight and be healthy … as you SHOULD when you take on the responsibility of owning a pet. I feel like people get an animal for fun, but as soon as something goes wrong, they’re quick to abandon them. And as of Wednesday, Marley was down to 22.2 pounds. </p> <p>The reason I bring this up is not to make you think I’m a crazy cat lady, or that I feel animals are better than humans. We need to wake up.</p> <p>We are an obese country, not just our people, but our animals too. We need to stop and take a look around…take a minute to take better care of ourselves, our children, and our animals. They depend on us. And they deserve to be treated well too. </p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWfQZ4xI-eI/AAAAAAAACPA/820S456y58E/s1600-h/IMG_0894%5B9%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_0894" alt="IMG_0894" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TWfQaRPvG_I/AAAAAAAACPE/mNNY6PTKtn8/IMG_0894_thumb%5B3%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>Happy Friday everyone, and if you have one, go hug your pet! And hopefully when Otto loses weight, he will be able to find a nice, loving and caring home to go to. Good luck buddy! </p>NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-65323386692698341772011-02-23T14:41:00.001-05:002011-02-23T14:41:17.734-05:00The best frosting ever<p>Something about store bought frosting scares me. Maybe it’s the crap that’s in it. Have you read the ingredient list? Even before I started becoming more conscience of what I eat, I’ve never been a store bought frosting type of girl. Too sweet, too sticky..I especially dislike buttercream frosting. Anytime anyone orders a bakery cake, it has that crap on it. So whenever I make a cake, I must make the frosting. This annoys Dennis as he loves store bought Vanilla frosting (ugh) so I try to make his extra sweet. Me, I prefer cream cheese frosting. And if you do too, this one will not disappoint. And I’m sure this would work with vanilla, chocolate, any kind of frosting you like. </p> <p><strong><font size="3">The BEST frosting EVER. (Cream Cheese Version)</font></strong></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 8oz. package of cream cheese (I used Philly 1/3 less fat)</li> <li>3 T maple syrup, agave nectar, or sweetener of choice (I used raw half coconut nectar, half maple syrup)</li> <li>1 tsp. vanilla</li> <li>1 pint real whipping cream</li> </ul> <p><strong>Preparation:</strong></p> <ol> <li>In a big mixing bowl with an electric mixer, mix the cream cheese, vanilla, and the sweetener of your choice until smooth and creamy. Taste.</li> <li>In another bowl, whip your whipping cream until it starts to form peaks and gets thick.</li> <li>Fold the whipped cream into your frosting. </li> </ol> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNXvAW923SpCaeqCuqb2pOVywWcPJESxR5kWsw8xIeqFgc_cnx5OTjGIcG9B7rLaAAo2llm3KBTOKrQWNfWQN-PeVCVYZcqgaTElTkGfurJ89ha8va3SKCGDoLO7tdE7S8egkkxfqniNo/s1600-h/IMG_14551%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1455" border="0" alt="IMG_1455" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWVi1Ibp3hI/AAAAAAAACNw/0ditPce9kV4/IMG_14551_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a>Try not to eat the entire bowl. </p> <p>The frosting gets extra creamy and the whipped cream gives it almost a lighter texture. </p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TWVi1SbdkoI/AAAAAAAACN0/i2gGlljsOkM/s1600-h/IMG_14671%5B2%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1467" border="0" alt="IMG_1467" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TWVi18r8fRI/AAAAAAAACN4/wm35uZQrYUs/IMG_14671_thumb%5B1%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMntdjCBDP5DL0Aunqap-M9Rx6dGUJ_wcpjMh_YkQKl0uJ0aEAeoisH_DN410m9bQQotOnFsWuhR9RUj-OK5jXLoXkYTlWHtG_HEQTdampaRnV6hxVCPjXmHXBcDCZXIw2XiF27T60Jrv7/s1600-h/IMG_14681%5B2%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1468" border="0" alt="IMG_1468" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWVi2pLnItI/AAAAAAAACOA/dHPIwYbGxb8/IMG_14681_thumb%5B1%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TWVi2_QjHiI/AAAAAAAACOE/foj4--4H1WY/s1600-h/IMG_14695.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1469" border="0" alt="IMG_1469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjf5AJ1E-GvHv6O8a4AvR6XVKoxwRT-u2ymVO5bfhCOxkItgJeEDBaddJgL7LFd86mEDrCVbUKKT1L8HXuw-gviSdOabge5phOYL4Y3FNh5bhNTQdVGCNr8As2d_9h8dH0cpy52Sj-h2K/?imgmax=800" width="644" height="484" /></a></p> <p>I loved it, but it wasn’t sweet enough for Dennis. Maybe next time I’ll make a separate bowl for him and add more sweetener, and then actually sweeten the whipped cream too. </p> <p>I’ve actually used this cream cheese in my oatmeal as an after dinner/before bedtime treat.  And, I used some of <a href="http://heathereatsalmondbutter.com/2010/10/06/2-ingredient-fudge/">Heather’s 2 Ingredient Fudge</a>, melted it, and mixed it in with the frosting to make a cream cheese fudge frosting. Yeah, it’s that good. </p> <p>Please, if you try this, let me know what you think! And by IF I mean WHEN because you really need to try this recipe!!! </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-1723375543435468682011-02-21T21:22:00.001-05:002011-02-21T21:22:10.360-05:00President’s Day White Whole Wheat Sandwich Bread<p>I’ve been on a bread making kick lately huh? I made one good loaf and now all I want to do is keep making different recipes. This one I found while I was looking for <a href="http://feedmycompetitivesoul.blogspot.com/2011/02/pepperoni-roll-and-vday-run-fail.html">pepperoni rolls</a> (remember those from last week?) This bread recipe was very simple: yeast, water, salt, sugar, flour. Period. (oh, and sesame seeds, since I have them on hand)</p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TWMdrbKQVgI/AAAAAAAACNE/tJPPlNvha2g/s1600-h/IMG_1459%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1459" border="0" alt="IMG_1459" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TWMdsSFHLQI/AAAAAAAACNI/UTAubFDF-Ms/IMG_1459_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>I used white whole wheat because I thought it would be a nice transition for someone in this house (ahem Dennis) who refuses to eat wheat bread. </p> <p>I adapted the recipe from <a href="http://chickensintheroad.com/cooking/grandmother-bread/">here.</a>  </p> <p><em><strong>One-loaf standard recipe</strong></em></p> <ul> <li>1 1/2 cups warm water (I always use a thermometer to be sure my water is between 105-110*F)</li> <li>1 teaspoon yeast</li> <li>1/2 teaspoon salt</li> <li>2 tablespoons sugar</li> <li>3 1/2 cups flour (Again, I used white whole wheat) </li> <li>Sesame seeds (optional. I added these myself) </li> </ul> <p><strong><em>Preparation</em></strong></p> <ol> <li>In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. </li> <li>Stir in flour, a half cup at a time, and mix with a wooden spoon. When you get to the 2 cup mark, it will start to get tougher to mix, and although this can all be done by hand with your wooden spoon, I move the dough into my food processor.</li> <li>Process the dough, adding the remaining 1.5 cups of flour slowly, until your dough forms a ball.</li> <li>Take the dough out and knead on a floured surface for about 5 minutes, or until the dough is smooth and elastic. (Or, if you’re like me, until you’re sick of kneading and you realize you got some help from the food processor.) Mine never comes out perfect and I always fear it won’t rise, but it will.  After a lot of research on bread making, a good rule of thumb is to knead until the dough can be pinched and the consistency is like an earlobe. </li> <li>Place in a greased bowl (I use Pam) turning once to grease the whole roll. Cover with a towel and place in a warm spot until it doubles (about an hour.)</li> <li>Take out the dough, punch down, roll out a few times on a floured surface and place in a greased bread pan (again, I use Pam.) </li> <li>Place the towel back on the pan, let rise for another hour. Bake at 350* for 35 minutes.***</li> <li>The original recipe says to bake for 25 minutes, but it was clearly not enough for me. It’s still very light and not as crispy as I would have hoped. You can always start out at 25 minutes and then check, but I should have trusted my instinct because I didn’t think 25 minutes would be enough.</li> </ol> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TWMds5BxheI/AAAAAAAACNM/n9nny3fOOk0/s1600-h/IMG_1463%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1463" border="0" alt="IMG_1463" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VVTx_1AB0cJYMv5oP-j-GFVzWswuo77cD-vlE3EclNURKE9x16qKtx4a2DV-dJRAcDSyxp9annrxG_eVaJ6t-HSzWsd53uM4RE7w2nM7hpvqAzbQpkVR40JPZV7G24r7wDJ3N_0iJ0ax/?imgmax=800" width="644" height="484" /></a></p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWMdw91Qe5I/AAAAAAAACNU/KypUCu7ts50/s1600-h/IMG_1464%5B4%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1464" border="0" alt="IMG_1464" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TWMdxgJvNTI/AAAAAAAACNY/oObJdJGMgGw/IMG_1464_thumb%5B1%5D.jpg?imgmax=800" width="244" height="184" /></a>  <a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TWMdyanlWOI/AAAAAAAACNc/dwejJ1drXGc/s1600-h/IMG_1465%5B4%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1465" border="0" alt="IMG_1465" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TWMdy2oQXKI/AAAAAAAACNg/nrbjPkc9W3o/IMG_1465_thumb%5B1%5D.jpg?imgmax=800" width="244" height="184" /></a></p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TWMdzrcziRI/AAAAAAAACNk/NY-qP6Cixto/s1600-h/IMG_1462%5B7%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1462" border="0" alt="IMG_1462" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TWMd0R67YJI/AAAAAAAACNo/x9fByn1zP7k/IMG_1462_thumb%5B4%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>The texture of this bread was more like a bagel, but I’m OK with that. Next time I will bake it for 35 minutes, and I can’t wait to try this with spelt flour, oat flour, and even regular AP flour to make the boyfriend happy. Overall, I like the ease of this recipe and when I mess with it a little more I’ll be able to properly grade it. Right now though, I still like my <a href="http://feedmycompetitivesoul.blogspot.com/2010/02/homemade-honey-wheat-bread-with-little.html">honey whole wheat recipe</a> better.</p> <p>Have you found a food that you can’t help but keep making over and over again until you perfect it?</p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-92070467967430143902011-02-17T16:43:00.001-05:002011-02-17T16:43:49.378-05:00Follow your Instincts<p>We’ve been getting unseasonably warm weather here in the DC metro area, and it’s been hard for me to run inside. Yesterday, I made happy hour plans with some girlfriends, so I decided to run before work to ensure I get my miles in. (<a href="http://www.cherryblossom.org/">Cherry Blossom 10 Miler</a> here I come!) </p> <p>It’s been getting lighter earlier too, which made this run especially easy for me. One of my favorite things about running in the morning is watching the sun rise. The sky lights up this orangey color, the birds start chirping, and it’s just peaceful to me. </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TV2WiLa791I/AAAAAAAACMs/0JLXCIbfoLU/s1600-h/image%5B14%5D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TV2Wi7qh-LI/AAAAAAAACMw/yD0Vhmb060M/image_thumb%5B8%5D.png?imgmax=800" width="644" height="484" /></a></p> <p>But when you’re out there alone, it can make for a scary run.</p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TV2WjotD1iI/AAAAAAAACM0/G62jKqOCvKY/s1600-h/image%5B29%5D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TV2Wkx6MtbI/AAAAAAAACM8/r0m1ATnxaNI/image_thumb%5B17%5D.png?imgmax=800" width="644" height="407" /></a></p> <p>(Isn’t that a cool photo? I got it from <a href="http://redandblackwallpapers.com/">here</a>)</p> <p>I live in a pretty densely populated area, so there are always people out and about either driving or waiting for a bus in the morning, so I wasn’t worried about safety … until I got to a park that I love running through. It’s right next to a high school and it’s usually packed with people running and walking. As I came around the corner, I entered the park like usual and started running down the trail – and then it hit me: I’m the only one here. </p> <p>One thing I DIDN’T do was run with my headphones. I figured I was already putting myself at risk by running in the morning when it was still slightly dark out, so I didn’t need the extra risk of not being tuned into my surroundings. As I ran farther down the trial and saw the glow of the sun peeping through the trees, I realized that I was running further into the woods. An eerie feeling washed over me and without even realizing it, I turned around and started sprinting back to the street. </p> <p>I don’t know about you, but even though I cut my run short by a mile, I felt much better being safe than sorry. I just have to make that mile up later on this week. </p> <p>Do you run/walk outside in the morning before the sun comes up? Do you feel it’s safer than at night? </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-52997937663940211692011-02-15T12:50:00.001-05:002011-02-15T12:50:11.374-05:00Pepperoni Roll and a Vday (run) Fail<p align="left">First off, as you can see I’ve made some changes to my blog. I added an About Me page (finally!) and will be working on a recipes tab as well. Any feedback will be greatly appreciated! </p> <p align="left">Second, I hate Valentine’s Day. I do, however, enjoy an excuse to make something festive. Red Velvet cake? Sure! Chocolate fondue? Why not? I, however, found out that a friend of mine can’t make the Cherry Blossom 10 miler this year and asked if I would be willing to take her bib. (Umm, yes please!) This means that running is a priority since I only have about 6 weeks to prep for this. And since I’ve been doing a lot more Body Pump and spinning than running these past 6 weeks, I need to get my butt in gear pronto. </p> <p align="left">So instead of going straight home from work to have a nice evening with D, I decided to trek my sore behind to the gym. Why sore? Because Body Pump is kicking my ass, and I just upped my weights in Sunday’s class. <br />Holy cow did I struggle through this run. </p> <p align="left">Do you suffer from treadmill envy? I sure do. If I know there are people around me that can see my speed, I turn it up. If I know the person next to me is running faster than I am, I’ll turn it up. It’s stupid. I’m competitive. But yesterday, I was feeling like running at a 12 minute mile pace was perfect for me … and I just couldn’t bring myself to run that slow. My legs were like bricks, my back and legs were sooo soorree…. but God forbid I let anyone see me running with a 5.5 on the treadmill. Helllls no. I’m a runner!! What would they think?? “Oh, well if I was running that slow I’d be able to run too!”</p> <p align="left">Why do I care? </p> <p align="left">On to the Pepperoni Bread. (it’s <em>kinda </em>red, no?) And since I was a complete mess after my failed run, I was no good to do anything more than making this for dinner.</p> <p align="left"><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TVq8wK1A7qI/AAAAAAAACL4/GI4Wz2rFO1c/s1600-h/IMG_1420%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1420" border="0" alt="IMG_1420" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVq8wymMDJI/AAAAAAAACL8/98iaY2i1tq4/IMG_1420_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p align="left"> <em>You can make the dough part of this ahead of time (which I did) and just add the filling, roll up and bake when you’re ready. It’s pretty easy once the dough is made, and after I tweak things I will come at you with a better recipe. For now, though, this will do.</em></p> <p align="left"><strong>INGREDIENTS: (makes two loaves) </strong></p> <p align="left"><i>Source Grandma's little red book <br />Submitted by Pualani Anzelmo Wagner </i><strong> <br /></strong> <br />* 1 package active dry yeast <br />* 1/4 cup warm water 110* <br />* 1 cup warm milk 110* <br />* 1 tablespoon sugar <br />* 1 teaspoon salt <br />* 2 tablespoons olive oil <br />* 3 to 3 1/2 cups all purpose flour <br />* 1 cup thinly sliced pepperoni <em>(or Turkey pepperoni .. still just as tasty but without all that grease dripping down your arm)</em>   <br />* 1/2 cup of mozzarella cheese <br />* 1 egg and a little water mixed together <br />* Sesame seeds for sprinkling on top (optional) <br /> <br /><strong>DIRECTIONS: <br /> <br /></strong>In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes to soften <br />Stir in milk, sugar, salt and oil. Add 1 cup of the flour and mix to blend. Stir in 1 1/2 cups more flour <br />Then add remaining flour in bowl and mix. (I did this with my hands) <br />Place on a floured flat surface and knead dough until elastic (about 5-6 minutes) <br />Then cover and let rise in a warm place until doubled about 1 hour   <br />Punch dough down, turn out onto floured surface and divide in half <br />Grease baking sheet <br />Flatten dough like a pizza <br />Add all above mixture on the top of the bread</p> <p align="left"><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TVq8x0Z3KLI/AAAAAAAACMA/YKQXx573u5g/s1600-h/IMG_1417%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1417" border="0" alt="IMG_1417" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVq8yE37DaI/AAAAAAAACME/bOfGJ8QHJ2A/IMG_1417_thumb%5B2%5D.jpg?imgmax=800" width="364" height="484" /></a>  </p> <p align="left">Roll like a jelly roll, pinch edges</p> <p align="left"><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TVq8yvCPwGI/AAAAAAAACMI/QGB7BzQTX1U/s1600-h/IMG_1421%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1421" border="0" alt="IMG_1421" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TVq8y4Ith1I/AAAAAAAACMM/bkC6JcaLqNY/IMG_1421_thumb%5B6%5D.jpg?imgmax=800" width="324" height="484" /></a> <br /> <br />Take egg and water mixture and wipe on the top of the bread roll, and bake 375 for 20 to 25 minutes</p> <p align="left"><i><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVq8zd5WoKI/AAAAAAAACMQ/dMkyDvm2j_A/s1600-h/IMG_1427%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1427" border="0" alt="IMG_1427" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVq8z7bAIAI/AAAAAAAACMU/YR48LmiINu0/IMG_1427_thumb%5B8%5D.jpg?imgmax=800" width="270" height="484" /></a></i></p> <p align="left"><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVq80YdKx8I/AAAAAAAACMY/knc5Hn_u-sI/s1600-h/IMG_1435%5B7%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1435" border="0" alt="IMG_1435" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TVq80iRTYBI/AAAAAAAACMc/AFzyJ0uwaCQ/IMG_1435_thumb%5B9%5D.jpg?imgmax=800" width="644" height="337" /></a></p> <p align="left">Looks good no? It was very doughy and I was a little disappointed. Dennis loved it though and has already asked me to make it again, so I’m going to have to play around with the dough a little bit. </p> <p align="left">Have you had a pepperoni roll before? Apparently it’s THE food of West Virginia. I grew up eating them in NY, but whatevs. </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-80435469040515751972011-02-09T12:53:00.001-05:002011-02-09T12:53:22.520-05:00The “O face” brownies<p>I’m telling you, these brownies were ridiculous. </p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVLUf0vcc-I/AAAAAAAACLY/S-ZB5CLAPsc/s1600-h/IMG_1429%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1429" border="0" alt="IMG_1429" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TVLUge_73uI/AAAAAAAACLc/c284r3r8xhc/IMG_1429_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>Dennis and I subscribe to Bon Appetit and this month’s issue featured a brownie boasting this headline:</p> <p><em>“These are some of the best brownies we've ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.”</em></p> <p>Dennis looked at me, drool and all, and said, “Yeah, you have to make these.”</p> <p>I’ve never been one to turn down the opportunity to make something that’s claimed to be the best ever. Our hopes were high with these, and I will tell you that they didn’t disappoint. </p> <p><strong>O Face Brownies <br /></strong>courtesy of <em>Bon Appetit </em></p> <h5>Ingredients</h5> <ul> <li>Nonstick vegetable oil spray</li> <li>10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces</li> <li>1 1/4 cups sugar</li> <li>3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)</li> <li>1 teaspoon vanilla extract</li> <li>2 large eggs, chilled</li> <li>1/3 cup plus 1 tablespoon unbleached all purpose flour</li> <li>1 cup walnut pieces</li> </ul> <p><strong>Preparation</strong></p> <ul> <li> <p>Position rack in bottom third of oven; preheat to 325°F. </p> </li> <li> <p>Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.</p> </li> <li> <p> Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat.</p> </li> <li> <p>Immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. </p> </li> <li> <p>Let cool 5 minutes (mixture will still be hot). </p> </li> </ul> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TVLUhDjCb6I/AAAAAAAACLg/6W6JihEN8ew/s1600-h/IMG_1424%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1424" border="0" alt="IMG_1424" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVLUhs0FC_I/AAAAAAAACLk/lka-Z9_LZCY/IMG_1424_thumb%5B3%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <ul> <li> <p>Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. </p> </li> <li> <p>When mixture looks thick and shiny, add flour and stir until blended.</p> </li> <li> <p>Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.</p> </li> </ul> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TVLUiSS0i-I/AAAAAAAACLo/1pm2xtKw0Cc/s1600-h/IMG_1425%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1425" border="0" alt="IMG_1425" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVLUjDI_oJI/AAAAAAAACLs/u8xlKMC5n2g/IMG_1425_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>Look at how rich this batter is!!! </p> <ul> <li> <p>Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. </p> </li> <li> <p>Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. <b>DO AHEAD</b> <em>Can be made 2 days ahead. Store airtight at room temperature.</em></p> </li> </ul> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TVLUjpo-HNI/AAAAAAAACLw/g4UjfrEjkh0/s1600-h/IMG_1433%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1433" border="0" alt="IMG_1433" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TVLUkGU4QLI/AAAAAAAACL0/coqoVuNKjqU/IMG_1433_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>It has a crunchy first layer and the middle is so moist and chewy. And the butter? Yeah, the butter makes this recipe. Now clean up your drool and go make them. Now. You will not regret it, I promise.</p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-32769327767403144402011-02-07T12:16:00.001-05:002011-02-07T12:16:36.812-05:00Spring Fever<p>We had such a gorgeous day here yesterday. It was sunny and it reached a high near 50. Since Saturday was cold and rainy (<em>and I’m the idiot who thought it would be a good idea to go for a run. Running in 40 degrees when it’s raining sucks. Just in case you didn’t know</em>)  we decided to take advantage of the day before the Superbowl festivities began. </p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TVAo05OTOJI/AAAAAAAACKk/c_YP3TD7_yw/s1600-h/IMG_1287%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1287" border="0" alt="IMG_1287" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVAo16GaLLI/AAAAAAAACKo/EIxqeleixxI/IMG_1287_thumb%5B2%5D.jpg?imgmax=800" width="644" height="363" /></a></p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TVAo2lbKpEI/AAAAAAAACKs/9TAK638ZOTU/s1600-h/IMG_1310%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1310" border="0" alt="IMG_1310" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVAo3ECFcMI/AAAAAAAACKw/MND9TobMwUg/IMG_1310_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>As much as I complain about traffic, my commute, and overall congestion in Northern VA, it’s actually a very beautiful area. I can drive 15 minutes and be at a state park or gorgeous running trial. </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TVAo3mDW0dI/AAAAAAAACK0/MbzOw2kaujI/s1600-h/IMG_1292%5B20%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1292" border="0" alt="IMG_1292" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TVAo4HLLDNI/AAAAAAAACK4/Ssoa3nzTWZw/IMG_1292_thumb%5B11%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVAo4-RWluI/AAAAAAAACK8/nw5FDwIwL4w/s1600-h/IMG_1311%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1311" border="0" alt="IMG_1311" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TVAo5TGP6NI/AAAAAAAACLA/eGsUiTlyNok/IMG_1311_thumb%5B2%5D.jpg?imgmax=800" width="364" height="484" /></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKMqS9KWiRlCLsQHXU6D3qrVhkg0Cw06rsxe61-Dht6m1sP7ORG_YQrJFWyLchBhPYP1lQWRWY5wiLKCu5Gu2WK3hqwfHGpWcbdemFylzt8XIixX4TVNn3U5IzAKcP10gy6H5-WccL-Ga/s1600-h/IMG_1304%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1304" border="0" alt="IMG_1304" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TVAo69wj7DI/AAAAAAAACLI/wtB96OPks7w/IMG_1304_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TVAo772QVZI/AAAAAAAACLM/j_LsqwESYgU/s1600-h/IMG_1314%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1314" border="0" alt="IMG_1314" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TVAo8zS6-QI/AAAAAAAACLU/fU_wEN6rLD0/IMG_1314_thumb%5B2%5D.jpg?imgmax=800" width="364" height="484" /></a></p> <p>And after all that nature love, we went home, drank beer and watched the Superbowl. Hey, it’s all about balance right? </p> <p>Stay tuned for a brownie recipe that will make you never want to use anything out of a box again…</p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-73187728410275684642011-02-04T16:08:00.001-05:002011-02-04T16:08:08.121-05:00Finding ayuerveda<p>I just learned about ayuerveda recently through a yogini whom I have known since junior high school. No she wasn’t a yogini then, but she is now and has been for about 10 years. She has completely transformed her life for the better by taking up yoga (and now teaching and writing about it) and the way her life has changed has made me a yoga believer. </p> <p>The problem is that I have had issues with getting into yoga. I’m a mover and a shaker if you will, and I like to sweat. I love the way running makes me feel; not only because I’ve been an athlete my entire life, but just because I feel a massive sense of accomplishment when I’m done. Sure, that could be said for anything, but there’s something about running and playing competitive sports that I just explain. It just FEELS right, even when it feels wrong. Make sense?</p> <p>However, this is how my life is in general. I’m uptight. I like to talk. My brain moves faster than the rest of my body does – it’s always non-stop, always thinking. I have digestive issues. I retain water easily. I am highly competitive. So what I <em>should</em> be doing is finding ways to balance those things. Instead of running, I should be walking. Instead of Body Pump and a lot of strength training, I should be doing more yoga and breathing exercises. Balance. Take my crazy brain and calm it down.</p> <p><strong>Ayurveda</strong> is Sanskirt for “the complete knowledge for long life.” The secret, of course, is balance, and finding your Dosha will help you determine how to find your balance. </p> <p>A <strong>dosha </strong>is one of three bodily humors that make up one's constitution according to Ayurveda. If all three can exist in harmony or balance, then essentially you will be able to live your life to the fullest. </p> <p>Now, this is all still new to me so if this doesn’t make sense to you, I’m sorry. I’m still learning. And I also found that I have a little bit of all three Doshas. I’m not sure if this is normal, and I’m not sure which one fits me best.</p> <p>Check it out and see what fits you. </p> <p><strong>Pitta</strong> is principle of heat, digestion and all transformation in the body. Pitta is the acid secretion from the stomach, bile from the liver, and inflammation. Pitta sweat is sour causing body odor. Pitta is the color of the eyes and pitta people dream in color. Pitta also colors the skin and makes freckles and red hair. In the body, the element of fire always comes with water. Pitta is both. Pitta sense is vision but pitta also has a strong sense of smell. <br /></p> <p><img src="http://www.joyfulbelly.com/Ayurveda/images/pittabodytype.gif" /></p> <ul> <li>Sharp, intelligent mind  </li> <li>Bright, colorful eyes </li> <li>Rosy cheeks </li> </ul> <img src="http://www.joyfulbelly.com/Ayurveda/images/pittaproblems.gif" /> <ul> <li>Judgmental, Critical </li> <li>Ambitious, Workaholic </li> <li>Yellow or Red Eyes </li> <li>Body Odor, Acid Reflux </li> <li>Hair Loss </li> </ul> <img src="http://www.joyfulbelly.com/Ayurveda/images/pittapathology.gif" /> <ul> <li>Ulcer or acid reflux </li> <li>Bleeds or bruises easily </li> <li>Nearsighted, sensitive to light, migraines </li> <li>Judgemental, critical </li> <li>Any inflammation or sharp pain. </li> <li>High Blood Pressure </li> </ul> <img src="http://www.joyfulbelly.com/Ayurveda/images/pittatreatments.gif" /> <ul> <li>Sleep before 10pm </li> <li>Increasing bitter, astringent or sweet taste. </li> <li>Avoid heating foods. </li> <li>Avoid pungent spices. </li> </ul> <p><strong>Kapha </strong>is growth of tissue, production of mucous and fat, and retention of fluids. Kapha is the stable, relaxed dosha. Kapha people are great homemakers. Kapha is water and earth element. Kapha is white in color. Kapha senses are taste and smell. <br /></p> <p><img src="http://www.joyfulbelly.com/Ayurveda/images/kaphabodytype.gif" /></p> <ul> <li>Heavier, likes comfort and food.<font color="#0000ff"> </font></li> <li>Steady, calm, healthy, strong </li> <li>Sweet, loving, kind, loyal, supportive </li> </ul> <p><img src="http://www.joyfulbelly.com/Ayurveda/images/kaphaproblems.gif" /></p> <ul> <li>Lack of motivation, bored, tired </li> <li>Slow to change, difficulty learning but good memory </li> <li>Food cravings, possessive </li> </ul> <img src="http://www.joyfulbelly.com/Ayurveda/images/kaphapathology.gif" /> <ul> <li>Overweight, diabetes, edema </li> <li>High cholesterol, blood pressure</li> <li>Depression</li> <li>Congestion, colds, hay Fever </li> </ul> <img src="http://www.joyfulbelly.com/Ayurveda/images/kaphatreatments.gif" /> <ul> <li>Wake up early & exercise </li> <li>Avoid meat, wheat and dairy after sundown </li> <li>Avoid salty & sweet taste </li> <li>Avoid fatty, fried foods </li> </ul> <p><strong>Vata </strong>is the principle of movement, often described as a 'wind'. Vata is a subtle dosha that goes out of balance easily. Vata people often suffer from deficiency of some type. Vata is the element of ether and air in the body. Ether has a spacey quality, and air has movement. Vata senses are hearing and touch. <br /></p> <p><img src="http://www.joyfulbelly.com/Ayurveda/images/vatabodytype.gif" /></p> <ul> <li>Light body weight </li> <li>Talk & walk quickly </li> <li>Creative and imaginative</li> </ul> <img src="http://www.joyfulbelly.com/Ayurveda/images/vataproblems.gif" /> <ul> <li>Anxiety <font color="#0000ff"> </font></li> <li>Irregular schedule & appetite </li> <li>Gas, bloating & constipation </li> <li>Dry skin </li> </ul> <img src="http://www.joyfulbelly.com/Ayurveda/images/vatapathology.gif" /> <ul> <li>Colon disorders including constipation </li> <li>Dryness including dry skin </li> <li>Underweight </li> <li>Arthritis </li> <li>Nervous system disorders, worry, anxiety and stress. </li> <li>And many others... </li> </ul> <img src="http://www.joyfulbelly.com/Ayurveda/images/vatatreatments.gif" /> <ul> <li>Routine sleeping and eating schedule </li> <li>Keeping warm and comfortable </li> <li>Avoid raw foods & too much cleansing </li> <li>Increase sweet, sour, salty and pungent taste. </li> <li>Stay hydrated </li> <li>Keep the colon clean</li> </ul> <p>(This information came from <a href="http://www.joyfulbelly.com/Ayurveda/article/dosha/Vata">here</a>)</p> <p>What is your dosha? Do you know anything about ayuerveda? </p> <p>I’m trying to find my balance because I am looking to get off the pill (again.) I was diagnosed with PCOS last year and I don’t really believe that I have it. However, the easiest and most quick way to “treat” it is with birth control. (I took a break from blogging when this happened because it wore me out) I’m ready to get my body back on track and if ayuerveda works, I’d much rather do it that way. Any of your suggestions would be greatly appreciated.</p> <p>Happy Super Bowl weekend!! </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-4791539434528460562011-02-02T12:34:00.001-05:002011-02-02T13:52:26.996-05:00Sometimes, life happens<p>My weekend was planned, my agenda was set. But then I got a call informing me that I needed to make a trip home for a family emergency. So, I woke up at 4:30 a.m. on Friday morning to make the 6 hour drive to upstate NY. </p> <p>Don’t worry, nobody died. But sometimes you realize that plans must get pushed aside to take care of things that are more important. I’m ok, my family is ok, but I had a very long, emotional and draining weekend. However, here’s what I can share with you.</p> <p>I made some cookies with the best little helper ever. </p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUmVnoze-LI/AAAAAAAACJ8/UyaB0m7tonI/s1600-h/IMG_1408%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1408" border="0" alt="IMG_1408" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUmn3vI6jjI/AAAAAAAACKE/J_t81zHDM5A/IMG_1408_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>Chocolate chip cookies are so much fun to make, and when you have company like this, who can resist? </p> <p>When I was a kid, I used to make cookie dough not for the cookies, but just for the dough. When my little helper asked if she could lick the batter, my first reaction was NO! There are eggs in there! But her mom said we’re still alive after all the batches of raw dough we’ve eaten, so I gave her a very little bit to lick. Bad?</p> <p>It seemed harmless to me.</p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TUmVo2lcwbI/AAAAAAAACKI/loiVW8bo1Dc/s1600-h/IMG_1409%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1409" border="0" alt="IMG_1409" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TUmn5XVwPrI/AAAAAAAACKM/0_gAedEEqqo/IMG_1409_thumb%5B3%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>(I didn’t actually eat it. I know, I’m a scardy cat)</p> <p>By the way, these cookies were so good. Not only because of the company, but honestly, you can’t go wrong by using the back of the Nestle chocolate chips bag. I did, however, cut the sugar in half (as I normally do) and no one noticed. As a matter of fact, everyone raved about how good they were. </p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUmVqexjyAI/AAAAAAAACKU/Is5Sl_gDVzM/s1600-h/IMG_1407%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1407" border="0" alt="IMG_1407" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TUmn6SY1xFI/AAAAAAAACKY/NApfCiAqpZY/IMG_1407_thumb%5B7%5D.jpg?imgmax=800" width="319" height="484" /></a></p> <p>Hooray for cookies! </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-32931119352175785192011-01-26T16:23:00.001-05:002011-01-26T16:23:19.001-05:00Work from home bean and barley chili<p>Although I’m from the northeast (upstate NY) when it snows in DC, I do all I can to keep my butt at home. I can handle the winter weather, it’s the people around me I worry about. Last Tuesday we had an overnight ice storm and it took me 2 hours to get to work. Yes, 2 hours. So when I woke up to some snow and saw that the area schools were closed (we go by the county school schedule) I knew it would be an awesome day for some chili.</p> <p>I always have beans and cans of crushed tomatoes in my cupboards. And 9 times out of 10 we will have onions and garlic as well. What we didn’t have were peppers. </p> <p>Hmmm. Chili with no peppers? Yeah, it’s doable. Peppers give me heartburn anyway, so why not? (turns out, this chili is awesome without the peppers, and no heartburn! YAY!)</p> <p>I was woken up at 5:30 a.m. by my mischievous kitties who were downstairs knocking things over. After checking the news and seeing schools were closed, I thought, “ehh what the hell? I’m already up.” and started chopping.</p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TUCQoJrgizI/AAAAAAAACIM/4MJwWvoMI_0/s1600-h/IMG_1215%5B7%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1215" border="0" alt="IMG_1215" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TUCQotdxH5I/AAAAAAAACIQ/Zsfc7aKiur0/IMG_1215_thumb%5B14%5D.jpg?imgmax=800" width="644" height="439" /></a></p> <p>In a pan, I cooked up:</p> <ul> <li>One whole white onion, chopped</li> <li>4 cloves of garlic, minced</li> <li>1 T olive oil</li> </ul> <p>Cook for about 5 minutes, until they start to sweat.</p> <p>Next, add:</p> <ul> <li>2 T chili powder</li> <li>1 T cumin (or less, depending on what you like)</li> <li>1T <a href="http://feedmycompetitivesoul.blogspot.com/2010/10/if-you-cant-take-heat.html">Sambal</a> * </li> </ul> <p>Stir everything together and turn off the heat.</p> <p>Into the CrockPot:</p> <ul> <li>1 15.5 oz can black beans, drained and rinsed</li> <li>1 15.5 can pink beans, drained and rinsed (I prefer red kidney beans for chili but we didn’t have any)</li> <li>1 28 oz can crushed tomatoes</li> <li>1/3 cup barley</li> <li>1 cup water</li> <li>Salt and pepper, about 1 tsp. each</li> </ul> <p>Since I wanted to eat this for lunch, I set it on high and cooked it for 6 hours. You can also cook it on low for 8. </p> <p>*Sambal is a is an Indonesian chili based sauce that you can find at any International or Asian store. I use Sambal because it has the perfect spice to sweet ratio. However, if you can’t find it or just don’t like it, you can use jalepeno peppers, chili sauce, or whatever else you use to spice up your food. </p> <p>There is nothing better than walking through the front door and smelling good food. Since I didn’t have to <strike>waste</strike> spend an hour driving to work this morning, I started work early so I could hit up the gym for a 12:00 Body Pump class (can I just tell you that this class KICKS MY ASS? If I’m not buff by my birthday in May, I will be shocked.)</p> <p>I walked in from the cold, wet, crappy weather outside and inhaled the deliciousness. </p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TUCQpQuODeI/AAAAAAAACIU/VKOE5hwL3ms/s1600-h/IMG_1319%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1319" border="0" alt="IMG_1319" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TUCQqJTGPJI/AAAAAAAACIY/apCq9kVUmr4/IMG_1319_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a> </p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUCQq-CKqfI/AAAAAAAACIc/e4kfVaKRDJc/s1600-h/IMG_1322%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1322" border="0" alt="IMG_1322" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUCQrrmbbEI/AAAAAAAACIg/7xnaybmKqOE/IMG_1322_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>Topped with plain Greek yogurt (only 2% will do for me)</p> <p>And then I realized…you know what would be REAALLYY good? </p> <p>This:</p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TUCQsGtedWI/AAAAAAAACIk/zeJ4tvUKQLg/s1600-h/IMG_1324%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1324" border="0" alt="IMG_1324" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUCQs1sqfkI/AAAAAAAACIo/M8M8yxoOQl0/IMG_1324_thumb%5B3%5D.jpg?imgmax=800" width="244" height="184" /></a><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TUCQtWcFQsI/AAAAAAAACIs/cOUjbvs9uyU/s1600-h/IMG_1327%5B4%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1327" border="0" alt="IMG_1327" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TUCQuIcTsiI/AAAAAAAACIw/ZXLPCiKUABs/IMG_1327_thumb%5B1%5D.jpg?imgmax=800" width="244" height="184" /></a> <a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TUCQutRRAaI/AAAAAAAACI0/fXwo7vbOghY/s1600-h/IMG_1323%5B4%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1323" border="0" alt="IMG_1323" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TUCQvLIcvrI/AAAAAAAACI8/y1gDCHsyeb0/IMG_1323_thumb%5B1%5D.jpg?imgmax=800" width="244" height="184" /></a></p> <p>Oh how heavenly was this…I baked a sweet potato in the microwave on 50% power for 10 minutes. This keeps it from drying out and it’s the closest method to baking it in the oven.</p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TUCQvnQ8siI/AAAAAAAACJA/e5b7qToOG9I/s1600-h/IMG_1325%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1325" border="0" alt="IMG_1325" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUCQwdD05aI/AAAAAAAACJE/EyydElHObZo/IMG_1325_thumb%5B9%5D.jpg?imgmax=800" width="614" height="484" /></a></p> <p>The best post-kick my ass fuel I’ve had in a while.  And you know what else made this lunch awesome? I’m not sitting in this:</p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUCQwzmexGI/AAAAAAAACJI/09IGEl_dZug/s1600-h/IMG_1333%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1333" border="0" alt="IMG_1333" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TUCQxfAcYsI/AAAAAAAACJM/E8X0iAEGQ5k/IMG_1333_thumb%5B2%5D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>The view of the highway from our home office. I would be sitting in that if I had to drive into work today. Except for the HOV lane, they are not moving very fast at all. Thank God I have a job that allows working from home! </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-11864261807225604402011-01-24T12:45:00.002-05:002011-01-24T15:21:19.625-05:00Oatmeal Soda Bread<p>I love bread, but I’m still trying to get over the rolls on Thanksgiving that didn’t rise. Oh, was Dennis sad. He was going to buy rolls just incase mine didn’t rise, but he didn’t want to hurt my feelings. Thankfully there was a locally owned shop open … it saved the day. </p> <p>So now, I’m experimenting in other ways. </p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TT26uoOj4CI/AAAAAAAACHU/oWN2wq4bj1I/s1600-h/IMG_1269%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1269" alt="IMG_1269" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TT26vDBJcxI/AAAAAAAACHY/fueYaRo7mdU/IMG_1269_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>The best part of this recipe is that it’s simple. The ingredient list is short and I had mostly everything I needed in my cupboards (and fridge.)</p> <p><strong>Oatmeal Soda Bread </strong>(from 101 Recipes) </p> <p><em>I meant to make this a little differently than Heidi’s, but I was afraid if I changed it up too much it would ruin everything. Next time I make this, I’m going to use spelt flour instead of oatmeal. Don’t get me wrong; this was a great loaf of bread. It was slightly sweet from the oats and next time I want to try something a little more versatile. </em></p> <blockquote> <p><strong>Ingredients</strong></p> <p>butter, to grease pan <br />2 cups rolled oats</p> <p>~2 1/4 cups unbleached all-purpose flour, plus more for dusting and kneading</p> <p>1 3/4 teaspoons baking soda <br />1 1/4 teaspoons fine-grain sea salt</p> <p>1 3/4 cups buttermilk, plus more if needed, and 2T. for brushing *</p> <p>mixed seeds - sesame, caraway, poppy, etc.</p><p>* If you don't have buttermilk on hand, you can make it by adding 1 tsp of vinegar or lemon juice to one cup of milk. Let it stand for a few minutes to let the acid do it's work.<br /></p> </blockquote> <p><strong>Directions</strong></p> <p>Preheat the oven to 400°F with a rack in the middle of the oven. I free formed my bread but you can use a bread pan if you wish. </p> <p align="left">To make the oat flour, use a food processor to pulse the rolled oats a few times. Then process into a fine powder - another minute or two. </p> <p>Sift the flours, baking soda, and salt into a large bowl. </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TT26vS-qW9I/AAAAAAAACHc/hH_aoy1pAlk/s1600-h/IMG_1250%5B6%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1250" alt="IMG_1250" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TT26wHdToJI/AAAAAAAACHg/UxewVet9m-o/IMG_1250_thumb%5B3%5D.jpg?imgmax=800" border="0" width="364" height="484" /></a> </p> <p>Make a well in the flour and pour in the buttermilk.</p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TT26wXDqOwI/AAAAAAAACHk/gx4J5RKEDi8/s1600-h/IMG_1251%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1251" alt="IMG_1251" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TT26xC-X1HI/AAAAAAAACHo/-1SJiC-HMEo/IMG_1251_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>Stir just until everything comes together into a dough. Turn out onto a lightly floured countertop and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, slightly flattened ball without many cracks. (you can ignore the crack at the bottom of my dough)</p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TT26xiGRSBI/AAAAAAAACHs/HR5hjEbJ4Pw/s1600-h/IMG_1256%5B6%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1256" alt="IMG_1256" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TT26yBuL1rI/AAAAAAAACHw/uNrK6BpHxXM/IMG_1256_thumb%5B8%5D.jpg?imgmax=800" border="0" width="586" height="484" /></a></p> <p>If your dough is on the dry side, add more buttermilk a small splash at a time. </p><p>Brush all over the top and sides with buttermilk and sprinkle generously with mixed seeds or flour, 2 tablespoons or so. Slice a few deep slashes across the top of the dough.</p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TT26ytnItbI/AAAAAAAACH0/z0FL-XXlkoo/s1600-h/IMG_1257%5B7%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1257" alt="IMG_1257" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TT26zOSZyDI/AAAAAAAACH4/9Hu3eSvdKC0/IMG_1257_thumb%5B9%5D.jpg?imgmax=800" border="0" width="644" height="471" /></a></p> <p></p> <p>Bake for about 30 minutes, then quickly (without letting all the hot air out of the oven), move the rack and the bread up a level, so the top of the bread gets nice and toasted. Bake for another 20 minutes, or until a hard crust forms and the bread is baked through. It will feel very solid and sound hollow when you knock on it.</p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TT26zTe_h5I/AAAAAAAACH8/z0tGd3JB-SM/s1600-h/IMG_1266%5B7%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1266" alt="IMG_1266" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TT26z9PXPmI/AAAAAAAACIA/yMp7zyl4jo4/IMG_1266_thumb%5B4%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a> Boy was this bread tasty. </p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TT260Ta8meI/AAAAAAAACIE/Sqi87pXW5ic/s1600-h/IMG_1268%5B5%5D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="IMG_1268" alt="IMG_1268" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TT260wb12vI/AAAAAAAACII/NUp7jk244oU/IMG_1268_thumb%5B2%5D.jpg?imgmax=800" border="0" width="644" height="484" /></a></p> <p>This bread will stay good for a week or so if you leave it wrapped in parchment and foil in the refrigerator. Or, you can slice and freeze like I do. It is much more dense than regular bread, but it can still be used just like sliced bread to make sandwiches. I actually used this bread to make one of my <a href="http://feedmycompetitivesoul.blogspot.com/2011/01/glorified-egg-sandwich.html">Glorified Egg Sandwiches.</a> It’s also really good with Nutella. Yes, I went there.</p> <p>Are you afraid of making bread? Do you have any bread disasters? </p> <p>I have a recipe that I’ve used before (with help) that might be broken out this week… </p>NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-34579133663699563002011-01-19T11:19:00.001-05:002011-01-19T11:19:04.966-05:00Glorified egg sandwich<p>I love eating eggs for dinner. My days are so long between work, gym, and commuting that I have to find ways to eat something quick, healthy, and not TOO filling since I don’t get to eat until around 8 p.m. Breakfast seems to be my new dinner, with my bigger and more nutritious meal being lunch. So yes, I basically eat two breakfasts. Don’t judge. </p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TTcO65Ws2aI/AAAAAAAACG4/AszuQZy68jw/s1600-h/IMG_12376.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1237" border="0" alt="IMG_1237" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TTcO7UzeioI/AAAAAAAACG8/K2_Co_kuSfY/IMG_1237_thumb7.jpg?imgmax=800" width="660" height="379" /></a></p> <p>That being said, I like to find ways to spice up these simple meals. I say, nothing works better than fresh herbs.</p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TTcO8R36gXI/AAAAAAAACHA/euYUFysUnSA/s1600-h/IMG_1239.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1239" border="0" alt="IMG_1239" src="http://lh4.ggpht.com/_fSbCUQ4RjOg/TTcO88J5GHI/AAAAAAAACHI/ufuJrQAKjwc/IMG_1239_thumb6.jpg?imgmax=800" width="660" height="428" /></a></p> <p>The other thing is make sure you have some really good bread. </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TTcO9TDM79I/AAAAAAAACHM/zP91nKWI6JU/s1600-h/IMG_12425.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1242" border="0" alt="IMG_1242" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TTcO91Ts4cI/AAAAAAAACHQ/RPntRIWVjnw/IMG_1242_thumb2.jpg?imgmax=800" width="660" height="500" /></a></p> <p>Perfection.</p> <p>What I used:</p> <ul> <li>One egg plus one egg white </li> <li>2 slices of Pain de Campagne (or any other type of sliced, crusty bread) </li> <li>1 slice of provolone (or cheese of your choice) </li> <li>One small handful of fresh parsley </li> </ul> <p>Fry that bad boy up to perfection, add the parsley while the egg is still cooking, put the cheese on top, fold over. Place on toasted bread. Eat.</p> <p>Do you have tips for glorifying up otherwise simple, bland foods? </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-46267998983769948182011-01-17T12:59:00.001-05:002011-01-17T12:59:37.150-05:00Breakfast Quinoa<p>I am so excited to have been able to restore the pictures from this a-MAZING breakfast recipe I got from Heidi at 101 Cookbooks. I was so excited to share this with you all, especially since I’ve been trying to experiment with using different grains at breakfast.</p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TTSDeJIgrEI/AAAAAAAACGY/_xyYICi4cF0/s1600-h/IMG_12234.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1223" border="0" alt="IMG_1223" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TTSDevqSNWI/AAAAAAAACGc/shLXAveqyRU/IMG_1223_thumb1.jpg?imgmax=800" width="644" height="484" /></a></p> <p>One thing about food blogs is that you get so many ideas for new ways to try old things. I simply Google an ingredient and so many recipes will come to me. The best part is that most of them are from blogs I already read and love, which makes it even better. </p> <p><a href="http://lh3.ggpht.com/_fSbCUQ4RjOg/TTSDfL8e6TI/AAAAAAAACGg/gxk58u3VJNY/s1600-h/IMG_12254.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1225" border="0" alt="IMG_1225" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TTSDfls0ZvI/AAAAAAAACGk/hZx3qFNUb7g/IMG_1225_thumb1.jpg?imgmax=800" width="644" height="484" /></a></p> <p>I also needed to get out of my oats with bananas and peanut butter rut. I mean, I still love them, but a girl needs a little variety in her life, you know what I’m sayin’?</p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TTSDgkatE7I/AAAAAAAACGo/nBAIiv9eNG4/s1600-h/IMG_12204.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1220" border="0" alt="IMG_1220" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TTSDhLQCF1I/AAAAAAAACGs/6m3_apjJRrQ/IMG_1220_thumb1.jpg?imgmax=800" width="644" height="484" /></a></p> <p>Once you try things out, you can then fiddle around to make the recipe your own.  You can find the original recipe <a href="http://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html">here.</a>  </p> <p>I changed it up by using things I already had in the house.</p> <p><strong>SERVES 2</strong></p> <ul> <li>1/2 cup unsweetened almond milk </li> <li>1/2 cup water </li> <li>1/2 cup quinoa </li> <li>1 cup frozen blueberries, thawed </li> <li>A little less than 1/4 pecans, toasted </li> <li>Coconut butter (just a bit  for some added sweet and creaminess) </li> </ul> <p>Combine milk, quinoa and cinnamon in medium saucepan. Bring to a boil over high heat. Reduce to medium low heat and let simmer uncovered for about 10 minutes or until most of the liquid is absorbed. (I don’t cover my quinoa because every time I do, it bubbles over, so I just let it cook with the cover off and it’s fine.) Take off heat and let stand for five minutes. While the quinoa is simmering, toast the pecans on a dry skillet for about 4 minutes. </p> <p><strong>HERE IS A TIP:</strong></p> <p>I make this the night before and reheat in the morning. When I re-heat, I add a small amount of milk to help fluff it up a bit. Then I add a small squirt of coconut nectar, and a little bit of coconut butter.</p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TTSDhrtt7zI/AAAAAAAACGw/5lJFjELUCzI/s1600-h/IMG_12264.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1226" border="0" alt="IMG_1226" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TTSDh_x9lVI/AAAAAAAACG0/MXVNTFuFv4s/IMG_1226_thumb1.jpg?imgmax=800" width="644" height="484" /></a></p> <p>It’s a little untraditional but filling and oh so tasty. It’s my new go-to and a definite must-try! </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-23966608713197084482011-01-12T17:26:00.001-05:002011-01-12T17:26:34.171-05:00Pumpkin Gingerbread with Cream cheese frosting<p>My computer has officially crashed. Dead. Done. I have to share now with Dennis, so we’ll see how this goes. It’s funny how we rely on technology so much. I mean, whatever will I do with myself? (I’m kidding. I’m in front of a computer all day at work. In a way, it’s actually kind of liberating.)</p> <p>Which brings me to this:</p> <p><a href="http://lh4.ggpht.com/_fSbCUQ4RjOg/TS4qkE-heLI/AAAAAAAACGI/6_iLhw6Jucg/s1600-h/DSC_0626%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0626" border="0" alt="DSC_0626" src="http://lh6.ggpht.com/_fSbCUQ4RjOg/TS4qktNlUAI/AAAAAAAACGM/HtfviR2rqYs/DSC_0626_thumb%5B2%5D.jpg?imgmax=800" width="660" height="444" /></a></p> <p><a href="http://ohsheglows.com/">Angela at Oh She Glows</a> is amazing. This is one of the first recipes I’ve attempted of hers and why I was nervous is beyond me. (maybe I was afraid I wouldn’t do it justice.)  It was everything I expected it to be and more. </p> <p>I will admit that I made a slight change. Her recipe called for a buttercream frosting and I went for a cream cheese frosting instead. What can I say? I’m a sucker for cream cheese. You can get the original recipe <a href="http://ohsheglows.com/2010/10/02/pumpkin-gingerbread-with-spiced-buttercream/">here.</a> </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TS4qlJ_6vCI/AAAAAAAACGQ/dTZPQ-O4Kug/s1600-h/DSC_0628%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0628" border="0" alt="DSC_0628" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TS4qmDTGJ3I/AAAAAAAACGU/LQoSnbhjJDE/DSC_0628_thumb%5B2%5D.jpg?imgmax=800" width="660" height="444" /></a></p> <p>The middle is moist and chewy, just the way I  like it. I made this originally for my company’s Thanksgiving potluck and they loved it. It was completely vegan (well, minus the cream cheese) but they were completely clueless to that fact. I’m sneaky like that, I guess. </p> <p><strong>Are you more of a baker or a cook?</strong> I’m definitely more of a baker, but I do love to get my cook on. Since Dennis likes to cook, it gives me more leeway with the oven.  He just doesn’t like it when I mess with his peanut butter or chocolate chip cookies! </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-39875668577219338472011-01-11T14:06:00.003-05:002011-01-11T14:17:39.502-05:00Raw Coconut Nectar approved!I love finding new “superfoods” to try, so when I was wandering along the natural food section at our local grocery store this weekend, I shrieked with joy when I came across this.<p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QuEW0jhlR6mmtQH5ahp_ZN8KvL_Iukg7thYXDz65SdvIPeCWFk_Y2MKp7yrnz0Bx3PwdQVlkcnELfMEiXyEKZe5K3ub6hIBfUX6c5CxTHTxFF3BTjycbI7Gzp9BQg1AEhyphenhyphenE27ZFAGdvC/s1600/cs-nectar.jpg"><img style="cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QuEW0jhlR6mmtQH5ahp_ZN8KvL_Iukg7thYXDz65SdvIPeCWFk_Y2MKp7yrnz0Bx3PwdQVlkcnELfMEiXyEKZe5K3ub6hIBfUX6c5CxTHTxFF3BTjycbI7Gzp9BQg1AEhyphenhyphenE27ZFAGdvC/s200/cs-nectar.jpg" alt="" id="BLOGGER_PHOTO_ID_5561007174873567458" border="0" /></a></p><p class="MsoNormal"><span style="font-size:100%;">Raw coconut nectar? This is definitely something I did not hesitate to put in my cart. I knew absolutely nothing about it, and wasn’t even aware it existed. And with an ingredient list that simply reads, </span><span style="font-size:100%;">"Raw Coconut Sap grown without chemicals, pesticides or herbicides," </span><span style="font-size:100%;">I thought, "What the heck?" </span></p><p class="MsoNormal"><span style="font-size:100%;">I went home and started doing a little research. Apparently, raw coconut nectar is better nutritionally than agave nectar? Ok, let me do so more research on this.</span></p><p class="MsoNormal"><span style="font-size:100%;"> Apparently there is only one brand available, since it’s the only brand I’ve seen on everything I’ve searched. Here are some of the reviews:</span></p><p class="MsoNormal"> </p><p style="font-family: georgia; font-style: italic;" class="MsoNormal"><span style=";font-size:100%;" >Coconut Nectar is raw, unprocessed and naturally sweet, making it a great, nutritionally superior alternative to agave syrup! This Raw Coconut Nectar is: </span></p><ul style="font-family: georgia; font-style: italic;" type="disc"><li class="MsoNormal"><span style=";font-size:100%;" >Raw processed - no heat, no chemicals</span></li><li class="MsoNormal"><span style=";font-size:100%;" >Full of 17 amino acids, minerals, Vitamin C, broad spectrum B vitamins, and has a nearly neutral pH</span></li><li class="MsoNormal"><span style=";font-size:100%;" >Organically grown - certification pending</span></li><li class="MsoNormal"><span style=";font-size:100%;" >Low Glycemic - rating of 35</span></li><li class="MsoNormal"><span style=";font-size:100%;" >FREE of gluten and dairy</span></li><li class="MsoNormal"><span style=";font-size:100%;" >Vegan</span></li></ul><p style="font-family: georgia;" class="MsoNormal"> </p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">The first thing I used it for was as a sweetener for my salad dressing.</span></p><p style="font-family: georgia;" class="MsoNormal"> </p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">2 T red wine vinegar<br />1 T Olive Oil<br />1 tsp. whole grain, unsalted mustard<br />2 tsp. Coconut nectar</span></p><p style="font-family: georgia;" class="MsoNormal"> </p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Yum. The coconut nectar is thick, more like a syrup…thicker than agave nectar. It doesn’t taste like coconut, just in case anyone was worried about that. It has a rich flavor but not overpowering. It’s definitely a distinct flavor, but nothing like maple syrup or honey. Much less defined than that, but definitely noticeable. </span></p><p style="font-family: georgia;" class="MsoNormal"> </p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Next thing I used it on was this <a href="http://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html">Warm and Nutty Cinnamon Quinoa </a>recipe I borrowed from Heidi at 101 Cookbooks (I’ve mentioned before how much I love her recipes) This recipe calls for agave and I replaced it with the coconut nectar … it would so well with the roasted pecans. It brought out the flavor much more than the agave did.</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">I would highly recommend this to anyone looking for a sweetening alternative. Oh, and it was only $6.99 so it wasn't any more expensive than agave. Give it a try!</span></p><p style="font-family: georgia;" class="MsoNormal">OH and a heads up...my computer is on the verge of dying. I don't have a lot of money to spend on a new one, but would really love suggestions. Something affordable but also, a name brand that I can trust. Any suggestions?<br /></p>NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-20399170112916384542011-01-09T17:55:00.001-05:002011-01-09T17:55:47.581-05:00What’s this Zumba thing all about anyway?<p> </p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" src="http://www.wellnesscommunitystl.org/Portals/0/Images/zumba_logo_1.jpg" width="248" height="312" /></p> <p>I have a confession to make…..I can’t dance. </p> <p>I know, I know…a Latina that can’t dance? How can this be possible? Maybe it’s because when I was growing up and all the women were in the kitchen cooking and dancing, I was outside playing football with the boys. (My grandmother told me once that I needed to stop spending so much time doing boy things because they wouldn’t look at me as a girl…I wasn’t feminine enough. HA!) </p> <p>I have rhythm. I love music, and I love to shake my booty. But when it comes down to it, I just don’t have it. This is one of the reasons I’ve avoided Zumba. I envisioned myself bumping into the person next to me,(check!) tripping over my own two feet, (check!) and being so far behind that I’d have to stop so I could catch up (check!) Oh, and laughing at myself for being so uncoordinated. (DOUBLE CHECK!) </p> <p>Did I mention I can’t dance? </p> <p>I looked like a fool out there, arms flying in the wrong direction, booty shaking one step behind everyone else. Truth be told, I really didn’t care what I looked like, but it may have been because I spent so much time trying to figure out which side of the room I was supposed to be facing. </p> <p>I did like the energy of the class though. The instructor was cute…not sexual cute but happy cute, and I’d probably go back just for him. Well, him and the old ladies that were trying so hard to keep up. They all had smiles on their faces and I couldn’t help but join them.</p> <p>Have you gotten hit with the Zumba craze? I’m afraid I’ll end up hurting myself … my knees hurt with all the “gettin’ low” that was going on. </p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-85239275604378210212011-01-06T22:47:00.001-05:002011-01-06T22:47:08.709-05:00Gym etiquette #17: The towel pick-up<p> </p> <p><a href="http://lh5.ggpht.com/_fSbCUQ4RjOg/TSaMt3ZfQUI/AAAAAAAACF4/Fwy6FUfpg5g/s1600-h/gym%20towel%5B9%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="gym towel" border="0" alt="gym towel" src="http://lh5.ggpht.com/_fSbCUQ4RjOg/TSaMu_GDk6I/AAAAAAAACF8/3pwaVdvfuYg/gym%20towel_thumb%5B7%5D.jpg?imgmax=800" width="260" height="159" /></a> </p> <p>I can’t tell you how many times I’ve been running on the treadmill and had to watch helplessly (and try not to trip) while my towel goes flying off the hand rails. It happened to me again today and while there were about five people around me, not one person had the decency to grab it for me when they walked by.</p> <p>Really guys? You can’t see that I’m sweating profusely and I really REALLY need that damn towel? You all saw it happen. I know you did. Every time I see it happen to someone else, I’ll grab it for them if I’m walking by.</p> <p>Is it just me or is that rude?</p> <p>In case you’d like to know, I have not had the chance to try a new detergent or do any laundry for that matter, but I have been hearing some interesting stories. Kristina at <a href="http://www.lifeaskristina.com/">Life as Kristina</a> asked mentioned trying a different bra type and it made me realize that all the bras that stink are the same brand. Bummer. I’ll have to work on  that.</p> <p>Here’s a question for you…when you have a short amount time to fit in a workout, what do you do to make the best of it?</p> <p>I did a quick 25 minute sprint routine on the treadmill that left me so sweaty, even a shower didn’t help. It still took an hour to cool down. Would using weights and walking on an incline be just as suffice, without as much sweat?</p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-78497656360470180862011-01-04T21:37:00.001-05:002011-01-04T21:37:52.907-05:00Help me get the stank out!<p>I know I’m not the only one out there with this problem, but my workout clothes stink. Bad. Washing them doesn’t help either, because as soon as I start to sweat, the funk returns.</p> <p>Take today for instance. I took a spin class, and toward the end of the class -  like, the last 20 minutes – I started smelling fart. Not rotten egg farts, but just stank. I thought it was the girl in front of me and was starting to get annoyed…until I realized that it was my bra. </p> <p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhistAD2pfUrK3SY_u_AybSYy42wNzC_CfD2uwQEikUbnEsvHkc-QYJjjhWxWsGksHMauztWLm3KtnH_xDYfPVGKFlc3AEmasByDM5bpYuzg_EEm2s452pde8Es6ZR8n0yyeRzfjDpytzk/s1600/DSCN0789.JPG" width="639" height="480" /></p> <p>I was so embarrassed that I skipped the stretching at the end of the class and booked it out of there.</p> <p>It’s  not like I’m not washing my clothes either. I’ve tried pre-soaking, I’ve tried washing twice (which sucks because I don’t want to ruin my clothes!) and nothing is working. I use Tide right now, which I kind of have a weird obsession with (I love the smell of Tide and I really feel like it works best) but now I’m really disappointed. </p> <p>My sister, a fitness instructor and activities director at L.A. Fitness, is having the same problem. We looked up detergents, but I don’t want to fork out mad moola for something that won’t work. We found one called <a href="http://www.windetergent.com/buy_locate.asp">WIN</a> that we’re looking to try, and I also found a Tide Sport with Febreze but I only found it on Amazon; I have yet to see it in the stores. </p> <p><strong>HELP!! I don’t want to have to throw out my workout clothes! They aren’t cheap!!!  </strong></p> NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0tag:blogger.com,1999:blog-6750355122025627204.post-82300785458545481102011-01-03T21:57:00.002-05:002011-01-03T21:59:13.545-05:00Bowling, the mental game<p>My mom was an avid bowler when I was growing up. I spent a lot of time watching and learning from her techniques. When I was 6, I decided I wanted to bowl too, so she put me on a kid’s league where I learned the basics. By the end of the program I ended up with a bowling pin for my Christmas tree and my very own eight pound ball.</p> <p>I was on leagues all the way up through middle school with people much older than me and I usually kept up. Then I got to high school and started focusing more on soccer, boys and ‘being cool,’ which meant bowling went down the tubes. So when my co-workers asked if I liked to bowl, without missing a beat I said, “hell yes I like to bowl!” and signed up as a part time member. </p> <p>I showed up all excited, ready to rock….and ended up bowling worse than I ever had in my life. I started out with a 111 average and was barely hitting it. I made myself out to look like this pretty decent bowler (hey, my highest game is a 217 dammit!) and I just sucked. I called my mom for counseling and she gave me tips, but nothing was working. I was about ready to tell my co-workers to count me out because I was seriously bringing them down.</p> <p>Until today.</p> <p>I decided not to get worried about my scores this time. Everyone pretty much thought I sucked anyway, so they really weren’t expecting much from me. But I got on the line, found my sweet spot and banged them out like Ron Jeremy. (Uh did I just make a porno joke? Yeah, I did.)</p> <p><a href="http://lh6.ggpht.com/_fSbCUQ4RjOg/TSKMgpmFdUI/AAAAAAAACFw/Z8fM8qGxP5o/s1600-h/bowling%5B7%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="bowling" border="0" alt="bowling" src="http://lh3.ggpht.com/_fSbCUQ4RjOg/TSKMhGxIHRI/AAAAAAAACF0/lGlS20x7Ow0/bowling_thumb%5B7%5D.jpg?imgmax=800" width="380" height="314" /></a> </p> <p>First game, 120….ehhh not bad but the best start I’ve had so far. </p> <p>Second game, 157. Hey, nice job! </p> <p>Third game…170. I was so excited I nearly split my pants. Seriously. </p> <p>My mom told me she has a book about bowling being a mental game which really made me think…aren’t all sports mental? Instead of going into the bowling alley today thinking, “I’m a good bowler and I should bowl well,” I went in thinking, “Well they all think I suck, we’re in last place, so really, who gives a damn?” And I rocked it. </p> <p>It’s all about the mental game. But really, isn’t it always? </p>NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.com0