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Showing content with the highest reputation on 12/22/18 in all areas

  1. 1 point
    Hi there @Elizabeth33 thank so much for those links! I read through both of the duck recipes, and I really love the simplicity, especially with the balsamic vinegar. It helps me to wrap my brain around he process of it, and the time it will take, and to find a comfort level, like with the fat rendering. I'll look forward to the third recipe when I get home from work later. I've been thinking about and I am sitting with that. It seems awareness is the only game in town, to Meadowlily's point above. Yep. When I came home last night from a sort of hectic but productive day, I had, oh no, more tasks...aware of being a little task fatigued/annoyed, and wanting to get into the tub. I succeeded in avoiding devices, and made a beautiful bath with epsom salts and some essential oils, just right candle light. A long soak. Let myself unwind. The words unravel and unwind keep coming up, even my massage therapist remarked that working with me she was getting a sense of "unraveling" which I validated as where I'm at...but not unravel as in falling apart, unravel as in re-wiring the brain. Yes? Anyway, I also took some Hylands homeopathic Calms Forte, for the first time - has anyone ever used that? - and at last enjoyed a welcome altum somnum. I think I will not wait for another solstice to enjoy the combo of no devices/hot bath at the very least! Just as you said @hollysmokes Yes! I enjoyed your story about climbing the fig tree...and I'm so sorry to know you got chased out of New Orleans by Katrina. II'm sure there is a novel in there, right? I will never forget the dread of the night before, and my mother crying as we braced ourselves from afar, and grieved and worried, for all of the suffering that was on the way. Man. So glad you landed on your feet. It will be a year to learn a lot about trees - looking forward to that among lots of related things!
  2. 1 point
    hollysmokes

    Psyching up for a December W30!

    Ain't it the truth! Thanks, @MeadowLily, you helped me make my goals more tangible. I hadn't really put them into words yet but "unravel and unwind yourself" gave me a great visual and, for me, it translates into unlearning: negative self-talk, less-than-good choices, insufficient and improper movement and everything that lies in between those things. I'm feeling the tiger blood this morning, the sky is blue (even though it's below freezing right now) and the possibilities are endless! @Elizabeth33 thanks for the links; those recipes look really good. I'm going to try to get some duck breasts today. My mom and I always embark on a cooking adventure or two when she visits and I think that would be fun. How are you doing? Gearing up to restart? My husband has the same crud and, hopefully, is starting to feel a little better today. They are both made with rye, a cereal grain! Good day-after-solstice morning to you @LadyLisbette! We didn't get to go to the concert last night due to sick hubby but had a terrific day anyway. We started with the egg roll bowls for breakfast and, you're so right, that's a definite keeper. I already put it into my recipe software and emailed it to my mom so she'd have it when she gets back home. We ran some errands, picked up our prime rib, had a light lunch of turkey slices wrapped around prosciutto with avocado, cherry tomatoes and olives then fixed a quick pork tenderloin and roasted cauli, peppers and onions for dinner. I was up early this morning and was greeted by a gorgeous full moon hanging over the trees on the hill across from our house. So beautiful and such a great start to the day. It always makes me wonder what other beautiful things does this day hold? Answer: whatever we make happen! Thanks for the links; I have some reading to do! I've struggled with this for quite a while but, for some reason, I'm being more aware of it now and think it's one more step to improving the quality (and, therefore, the quantity) of my sleep. Like everything, it's a work in progress but I'm hopeful. I wish we could have citrus trees! We had a very prolific meyer lemon tree in New Orleans and had just planted a blood orange tree the year before Katrina chased us out. As a kid, we had fig trees and I remember climbing the tree and eating them until my mouth hurt. They have an enzyme in them similar to what's in pineapple so overindulging has a (very worth-it) price. Time for me to go enjoy this beautiful day!
  3. 1 point
    brandyontherun

    January start!

    Hi, I'm a mom of 1 girl (6yrs) and am hoping to start in January as well. January 2nd start date. I've started picking out recipes to prep but that's as far as I've gotten in terms of planning. I did the whole30 once and had seriously fantastic results! But this past year has been rough but I'm looking forward to getting back on track.
  4. 1 point
    MeadowLily

    Psyching up for a December W30!

    Right back at you and LadyLisbette, too. Melissa summed it up a short time ago. 'It's not enough just to do the thing'. That's it in a nutshell and not the whole bushel. Unless you reframe everything about food and what it can do to you, dieting the pounds away by remote control will never ever be enough. You have to unravel and unwind yourself. Go back to the very beginning where you tripped and undo every tangled web. A healthy relationship with food begins in the kitchen but transformation happens in the mind.
  5. 1 point
    @hollysmokes Have a great time with your mom, and glorious time off! Will she enjoy the solstice bluegrass concert with you? Ooh, dreadful to get your sleep messed with on top of the ordinary struggles with shut eye. I did a quick search on night time congestion, and offer this link in case it might be helpful: https://www.verywellhealth.com/why-do-i-get-congested-at-night-1192188 Have you added anything new in particular to your cooking since starting this W30? Here's another link, but more on the subject of allergies: http://www.vanquishheadacherelief.com/why-do-allergies-act-up-at-night-how-to-soothe-nighttime-allergies/ Whatever this new unwelcome thing is, I agree that it is such a strong indicator of food impacting your health that you haven't been sick this year! Our work xmas party today was loads of fun. There were cookies and Sees candy getting passed around. I took a long luxurious whiff of the chocolate and savored that without further temptation, and ate a large quantity of eggroll filling, which amuses and delights me. A [windy] lot more cabbage than my gut is used to, but worth it. @Jim4884 I hope to start growing herbs this year in a small greenhouse at the (hopefully) new house. If either of you have any books or websites to recommend on growing herbs or fruit trees, I'd be grateful. We are planning on growing citrus (at least one each: lemon, lime, orange), pomegranates, and avocados. Maybe figs! I must be patient, it's not a done deal yet. Happy Solistice!
  6. 1 point
    Jim4884

    Psyching up for a December W30!

    Dang, meant to reply to this earlier. Ground caraway seeds and cumin are very different flavor profiles, and I would never substitute one for the other. Caraway seeds ARE the predominate flavor in rye bread, but that also is not similar to the flavor of rye whiskey. No idea why they share a name. Further, cumin and caraway are not from the same genus of plant. I grow many of my own herbs so I am a bit anal about this, haha! Let me know if you have any further questions!
  7. 1 point
    hollysmokes

    Psyching up for a December W30!

    Yeah! Eggroll bowl is on the menu and I even have ground chicken in the freezer! I'm getting ready to head out in the rain (rain and more rain) to pick up my mother at the airport and then I'm off of work until Wednesday morning after I drop her back off. I've been pretty Tigerblood-ish most mornings but the last couple of days I've been dragging a bit. I'm trying to do some troubleshooting and figure out why I get so congested at night. I tried sleeping on the guest bed last night and that didn't help. I was still congested plus, for some reason, I was a peeing machine and I just couldn't get comfortable in there by myself. My husband suggested it because he's got some kind of cold/upper respiratory thing going on and figured he'd be keeping me awake anyway. (NSV- he's been sick three (!!) times this year and I haven't. I really think it's what I do and don't eat vs what he eats now that he eats in the cafeteria at work most days.) So I just ordered a new mattress cover that is free of PVC, phthalates and vinyl so maybe that will help. Antihistamines don't help so I've quit taking them and can't tell the difference. Like everything else, it's a process! See you later alligator!
  8. 1 point
    Oh my Heavens! That eggroll bowl @hollysmokes is so. so. good! I was so confident in the recipe, I doubled it and used a big soup pot. I used ground chicken instead of pork, and Mel Joulwan's breakfast pork sausage spice blend from Well Fed 2. Otherwise I stayed very close to the recipe, except for putting a heavy hand to the ginger and garlic because, why not, right? Wow. This will go into the rotation - thanks!I I was up 90 minutes early, and a busy bee all morning, hello Tigerblood! You guys, too? Oh, I meant to write coffee bean grinder, not roaster! That's funny, I gave the leftover mustard chicken the same treatment with broccoli. The new bread! Yeah, as for the mustard chicken, it's more my habit to brown the thighs and set them aside than cook them through the way the recipe called for, so when it was time, I added a lot more broth and dijon in order to simmer the chicken to completion. It's gone now but I'm saving the last of the gravy for eggs and veg as a breakfast another day. If I can keep myself from the eggroll bowl. Happy Solstice Eve, everyone! And good to see you here, @MeadowLily, your words of wisdom are always notable!
  9. 1 point
    hollysmokes

    Psyching up for a December W30!

    @MeadowLily! Thank you for your many encouraging words through the years. I hope you and your family are doing well and have a very Merry Christmas
  10. 1 point
  11. 1 point
    hollysmokes

    Psyching up for a December W30!

    I want a duck zone, too! I think stewing cherries and ginger sounds absolutely delicious, @LadyLisbette. Your husband's a lucky man! You're going to start roasting your own coffee beans?? That's so cool! I get our coffee from a local guy that does his own roasting and blending (Drew's Brews) and, I have to say, we're really spoiled; his coffee is so good. I had to laugh at your spice language barrier. I got lucky the last time I was looking for something unusual at the Indian market. I was able to go in with the Indian name for fenugreek leaves (for Butter Chicken-YUM) but still couldn't find them. The proprietor knew exactly what it was and where he had hidden them way up on a high shelf. The caraway (either whole or ground) has that distinctive caraway flavor that I don't think could be replicated with cumin but cumin carrot soup sounds delicious also. It sounds like you're all set for some good cookin'! I forgot to mention that I made the garlic lemon chicken and it was really good. I got to eat the leftovers last night so I got a no-cooking bonus night out of it, too. I made a little extra sauce and dumped steamed broccoli into it. The sauce got trapped in the broccoli florets and was a great way to sop it all up. I bet it would be pretty awesome with shrimp instead of chicken. I'm definitely winging it this week for dinners and I just realized I didn't even take anything out of the freezer this morning. My fall-back emergency meal is a pan grilled sirloin and veggies so that is probably going to be it. It's supposed to get up to 60 today before going to raining and cold again so I'm going to try to get outside and enjoy it for a little while. Have a marvelous day everybody!
  12. 1 point
    Thanks for that link @hollysmokes, I've not spent time on that site, and it looks like one to go back to! My trip to town was productive, and my energy level and mood was great. I couldn't find the duck breast at my good meat place, so I brought home an entire frozen, organic duck. So when I got home and read your post, I studied the breast recipe, then wandered over here, too: https://www.seriouseats.com/recipes/2011/02/roast-duck-with-honey-ginger-glaze.html Now I'm looking forward to exploring both of these recipes, and finding the "duck zone" on my stovetop! For the oven roasted version, I thought in place of honey, maybe stewing some organic cherries with the ginger, what do you think? I looked for a coffee bean roaster at BB&B but didn't like what I saw, and decided to wait to make the purchase until after the move - very sensible, eh? Meanwhile I thought the Indian market might be my last hope of finding ground caraway. It was a comedy of errors, though a charming one. Me, to the proprietor: Do you have ground caraway? Him: What's the Indian name for that? Me: Um, good question. Him: Did you ask Mr. Google? Me: Let me go to my car. Him: No I have a phone right here. Then after a short time with English to Hindi translations, he says, cumin! When I got to the car I spent some more time with Mr. Google, and I can see where the confusion lies. It looks like actual ground caraway is not as hot/spicy as cumin...more like the rye flavor as in rye bread? My husband loves rye whiskey, but I can't think about that yumminess for a while! Meanwhile, I figure the locally grown organic carrots I have in my bin really don't need me to be fooling around too much longer, so I think I'll settle on curry for now! And coconut milk. This weekend. Also found some conveniently bagged slaw that I'll use for the sausage eggroll bowls. I'm looking forward to making up a spice blend for the ground chicken "breakfast sausage". My refrigerator is completely stuffed with fresh food! That bagged slaw could make this a really easy dish to prepare, can't wait! @kirbz what are you dreaming and scheming of eating on your camp out? I'm editing this because....When I posted I hadn't noticed we had "turned to a new page", so I didn't see your posts, @kirbz, thank you so much for the great information. I can see I have a lot to learn here! I'll keep you posted on my progress!
  13. 1 point
    kirbz

    Psyching up for a December W30!

    @Jim4884 You're welcome on the lasagna recipe! I hope you enjoy it as much as I do! With regards to the changes you're thinking about, perhaps consider just doing one or the other (i.e., slicing the zucchini thinner or pre-cooking the zucchini). I think if you do both, you might just have a mushy mess! The zucchini was actually cooked well. I just don't really love zucchini and the flavor is definitely there.
  14. 1 point
    kirbz

    Psyching up for a December W30!

    @LadyLisbette With regards to your duck question, I turned to Mel Joulwan for help! On a post I found on her wbsite, she states that she uses the roast duck recipe from Julia Child’s Mastering the Art of French Cooking each year. Not sure if you own or want to buy that book. Alternatively, she links to this recipe: https://www.marksdailyapple.com/crispy-roasted-duck-with-holiday-seasonings-and-sauces/. Most recipes there wouldn't work for Whole30 but a couple of them would! Let us know how it turns out!
  15. 1 point
    hollysmokes

    Psyching up for a December W30!

    @LadyLisbette I took a quick peek at seriouseats.com and found this: https://www.seriouseats.com/2018/02/for-perfect-duck-breast-get-in-the-zone.html . I'd just leave out the wine and maybe add a couple of drops of lemon juice to add a little acid to the sauce and use ghee instead of butter. Loved the idea of saving the duck fat for potatoes. I've been wanting to try duck breasts, too, so let me know how it goes.
  16. 1 point
    Yes, you do, yes, yes, yes! I haven't given a lot of thought to re-intros yet, but I continue to remember an acquaintance who at one time did a W30 every season and that really worked for her, and that calls to me a bit. So I'm mentally eyeing the calendar re when to do another one and keep fine tuning. Tempted to continue for another 30 days as we settle into the new house, but that might be totally nuts. I have to learn to trust myself. That just came to me...I'll have to weave that into my mindset. Also, thanks for the details on the prime rib, I'm going to stash that idea away for the future. Finally got a good night of sleep last night. Ready to shop for the sausage eggroll bowls, and otherwise stock up in general. I'll have a breakfast of mustard chicken and just out of the oven roasted brussels sprouts. Anyone have any ideas on what to do with a duck breast that doesn't involve sugar? Hubs is asking for duck, for Christmas dinner, and I've never made it before.
  17. 1 point
    hollysmokes

    Psyching up for a December W30!

    @kirbz, good to hear from you! Wow, that was quite a cook-up! I love that gingered zucc soup but I have to add some crumbled sausage to it or it only holds me for about 30 seconds. One of the many things I've discovered on my W30 journeys is that I need to chew my meals or, no matter how much good stuff is in them, I'm hungry again very quickly. My eggplant "lasagna" was very similar to the one you made and I really liked the cashew cheese, too. I think that really "makes" the dish. What seasonings are you finding limited for your prime rib? I don't usually do a whole lot to mine because the meat itself is so good. I salt it pretty generously a couple of days in advance then leave it uncovered in the fridge the night before I cook it. I sear it (ideally over an open fire but probably not this time- cast iron skillet) then season with cracked pepper and coriander and bake low and slow until it's medium rare. I'm going to do it a little differently this time after reading an article from Thermoworks, where I buy my thermometers. After spending the night in the fridge, unwrapped, I'm going to put it in the freezer for an hour or so before I sear it. This eliminates the overcooked ring that is typically found around the outside edge and then I think I'm going to season it with a little garlic, pepper and rosemary before doing the low and slow thing (200-225 degrees). I was a little intimidated by the whole kombucha process but, once you get started, it really just kinda flows and it's very forgiving. I was worried that I had totally killed my poor scoby from months of total neglect but apparently not. It's already forming a new one on the top of the batch I just started which is normal and good. It's also why anyone that brews regularly has LOTS of scoby babies to share. If you decide you want to dip your toe into the kombucha-making world, I'd be glad to send you a couple along with some tips and links. One of the nice things about brewing your own is that you get to control how sweet the final product is. Playing with the different flavors is fun, too (usually ). You go, @LadyLisbette! Absence of pain is amazing and one of the things I regularly give thanks for. I can't keep Rx bars around or I'll rationalize eating one; they're enough like candy that even my husband likes them! That told me right there that it would feed my sugar dragon. I've dropped the ball on keeping up with the cooking this week and I had no idea what I was going to do for lunches. I remembered kirbz mentioned organic, compliant turkey breast at Costco so I got some yesterday when I stopped in for berries and cherry tomatoes. Today I have homemade pickles, turkey breast, cherry toms and broccoli to dip in mayo plus a few berries. I definitely think it's becoming more second nature! If we hadn't started on the 1st, I don't think I'd realize that today is Day 18; I only know it because it's today's date. I'm sleeping better most of the time and I've been way more conscious about drinking more water. I just thought about reintro for the first time and I think my big challenge is going to be how to keep the self love going. I deserve it all of the time; not just during a W30!