Anham Mahna

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  1. Like
    Anham Mahna got a reaction from peskigirl in Favorite new foods since starting Whole30?   
    I'm only on Day 4, but so far, I've fallen in love with:
    Macadamia nuts (YUM!)
    Melissa J's Chocolate chili
    I am also falling in love with feeling great, and happy that I'm feeding my body good fuel! Yay!
  2. Like
    Anham Mahna got a reaction from peskigirl in Favorite new foods since starting Whole30?   
    I'm only on Day 4, but so far, I've fallen in love with:
    Macadamia nuts (YUM!)
    Melissa J's Chocolate chili
    I am also falling in love with feeling great, and happy that I'm feeding my body good fuel! Yay!
  3. Like
    Anham Mahna got a reaction from Jessica M. in Any1 else an 'all or nothing'???   
    I'm an all or nothing, too. And when I fall off the wagon, I throw myself into the mud. LOL. But I'm determined not to let that happen this time. Good luck to you!
  4. Like
    Anham Mahna got a reaction from craftygrrl in Whole30 & Lent   
    Ha. How funny, I almost posted about this on Ash Weds when I was trying to figuyre out what to eat.
    FYI-- no meat on Fridays is actually a rule ALL YEAR LONG for Catholics. Sadly, most don't know that, and they only give it up, if then, during Lent.
    Don't forget though--not to be preachy, but this is something I always struggle with --the abstaining on Friday is meant to be a penitential act. So going to, say, Red Lobster and having their all you can eat shrimp and crabs legs (not that I'd do this... LOL) goes against the penitential aspect of the act of not eating meat. Which is what Lent is all about anyway.
    For those who are interested, I actually found the "rules", b/c I thought, "well, what the heck is MEAT?" LOL. Here are the Lenten rules regarding fast days (Ash Weds and Good Friday) and abstaining from meat (Fridays):
    The Holy Season Of Lent
    Fast and Abstinence.
    It is a traditional doctrine of Christian spirituality that a constituent part of repentance, of turning away from sin and back to God, includes some form of penance, without which the Christian is unlikely to remain on the narrow path and be saved (Jer. 18:11, 25:5; Ez. 18:30, 33:11-15; Joel 2:12; Mt. 3:2; Mt. 4:17; Acts 2:38). Christ Himself said that His disciples would fast once He had departed (Lk. 5:35). The general law of penance, therefore, is part of the law of God for man.
    The Church has specified certain forms of penance, both to ensure that the Catholic will do something, as required by divine law, while making it easy for Catholics to fulfill the obligation. Thus, the 1983 Code of Canon Law specifies the obligations of Latin Rite Catholics [Eastern Rite Catholics have their own penitential practices as specified by the Code of Canons for the Eastern Churches ].
    Canon 1250 All Fridays through the year and the time of Lent are penitential days and times throughout the entire Church.
    Canon 1251 Abstinence from eating meat or another food according to the prescriptions of the conference of bishops is to be observed on Fridays throughout the year unless they are solemnities; abstinence and fast are to be observed on Ash Wednesday and on the Friday of the Passion and Death of Our Lord Jesus Christ.
    Canon 1252 All persons who have completed their fourteenth year are bound by the law of abstinence; all adults are bound by the law of fast up to the beginning of their sixtieth year. Nevertheless, pastors and parents are to see to it that minors who are not bound by the law of fast and abstinence are educated in an authentic sense of penance.
    Can. 1253 It is for the conference of bishops to determine more precisely the observance of fast and abstinence and to substitute in whole or in part for fast and abstinence other forms of penance, especially works of charity and exercises of piety.

    The Church, therefore, has two forms of official penitential practices - three if the Eucharistic fast before Communion is included.
    Abstinence The law of abstinence requires a Catholic 14 years of age until death to abstain from eating meat on Fridays in honor of the Passion of Jesus on Good Friday. Meat is considered to be the flesh and organs of mammals and fowl. Moral theologians have traditionally considered this also to forbid soups or gravies made from them. Salt and freshwater species of fish, amphibians, reptiles and shellfish are permitted, as are animal-derived products such as gelatin, butter, cheese and eggs, which do not have any meat taste.
    On the Fridays outside of Lent the U.S. bishops conference obtained the permission of the Holy See for Catholics in the US to substitute a penitential, or even a charitable, practice of their own choosing. Since this was not stated as binding under pain of sin, not to do so on a single occasion would not in itself be sinful. However, since penance is a divine command, the general refusal to do penance is certainly gravely sinful. For most people the easiest way to consistently fulfill this command is the traditional one, to abstain from meat on all Fridays of the year which are not liturgical solemnities. When solemnities, such as the Annunciation, Assumption, All Saints etc. fall on a Friday, we neither abstain or fast.
    During Lent abstinence from meat on Fridays is obligatory in the United States as elsewhere, and it is sinful not to observe this discipline without a serious reason (physical labor, pregnancy, sickness etc.).
    Fasting The law of fasting requires a Catholic from the 18th Birthday [Canon 97] to the 59th Birthday [i.e. the beginning of the 60th year, a year which will be completed on the 60th birthday] to reduce the amount of food eaten from normal. The Church defines this as one meal a day, and two smaller meals which if added together would not exceed the main meal in quantity. Such fasting is obligatory on Ash Wednesday and Good Friday. The fast is broken by eating between meals and by drinks which could be considered food (milk shakes, but not milk). Alcoholic beverages do not break the fast; however, they seem contrary to the spirit of doing penance.
    Those who are excused from fast or abstinence Besides those outside the age limits, those of unsound mind, the sick, the frail, pregnant or nursing women according to need for meat or nourishment, manual laborers according to need, guests at a meal who cannot excuse themselves without giving great offense or causing enmity and other situations of moral or physical impossibility to observe the penitential discipline.
    Aside from these minimum penitential requirements Catholics are encouraged to impose some personal penance on themselves at other times. It could be modeled after abstinence and fasting. A person could, for example, multiply the number of days they abstain. Some people give up meat entirely for religious motives (as opposed to those who give it up for health or other motives). Some religious orders, as a penance, never eat meat. Similarly, one could multiply the number of days that one fasted. The early Church had a practice of a Wednesday and Saturday fast. This fast could be the same as the Church's law (one main meal and two smaller ones) or stricter, even bread and water. Such freely chosen fasting could also consist in giving up something one enjoys - candy, soft drinks, smoking, that cocktail before supper, and so on. This is left to the individual.
    One final consideration. Before all else we are obliged to perform the duties of our state in life. When considering stricter practices than the norm, it is prudent to discuss the matter with one's confessor or director. Any deprivation that would seriously hinder us in carrying out our work, as students, employees or parents would be contrary to the will of God.
    ---- Colin B. Donovan, STL
  5. Like
    Anham Mahna reacted to 1Maryann in How Do You Store Your Ghee?   
    I read somewhere NOT to keep ghee in the fridge. When you take it out to use, the temperature difference causes condensation, and the water will cause the ghee to go bad much faster. It is traditional in India because of their lack of refrigeration. It is a way to keep a dairy product from going bad at room temperature.
  6. Like
    Anham Mahna reacted to Cocraig in How Do You Store Your Ghee?   
    When the clarified butter is still hot, I pour it into a small silicon ice cube tray. Each compartment is one tablespoon. Stick it in the freezer to solidify and just grab one when I need it.
  7. Like
    Anham Mahna reacted to AmyS in Cravings   
    I have few kinds of cravings, but the ones I have don't go away. I did two Whole30s so far and I'm 50-something days into a Whole100. I love the food, but what I crave, I crave every day. It's a psychological craving now, and I've rebuilt my life so that I don't have any way to include it, but it hasn't gone away. The only thing that keeps me from caving is restructuring my life and knowing that I will feel horrible if I feed the craving. (I mean literally, physically horrible.)
  8. Like
    Anham Mahna got a reaction from Robin Strathdee in Cravings   
    When I started my Whole30 on 2/4, I had INSANE sugar cravings. In fact, a few days before I started, I awoke with the strongest craving for glazed donuts! I went out, bought 12, and immediately ate 4.
    Yeah. I was out of control.
    Since starting the Whole30, I must say I am amazed at how my sugar cravings have all but disappeared. Like, overnight! I don't know if it's all in my mind, or what, but I feel great!
    Here's the thing, though. My CHEESE cravings are ridiculous.
    I love cheese. I want to put it on everything. I want that cheesy, creamy consistency, and I miss it!
    What is up with that? Do those ever go away?

  9. Like
    Anham Mahna reacted to Moluv in ZERO weight loss after two weeks   
    Ooooh cheater cheater pumpkin eater just kidding with you, but seriously, weighing yourself during a whole30 is a no-no. Use your frustration as fuel to re-read the plan, the meal map, etc and keep going on with the plan. The whole30 is about so much more than losing weight, and as soon as you stop paying attention to it, you will get your own rewards- and they may even be better than weightloss.
  10. Like
    Anham Mahna reacted to kaybee in Please read this -- it's about priorities.   
    I've just returned from the wake of a good friend. She was a wife and the mother of two young children, and we became friends about 15 years ago when we were both unmarried. Like many (most?) women, we spent a lot of time talking and thinking about what was wrong with our bodies, wrong with our weight, how we could not be happy until we lost "x" pounds or were able to fit into "y" that we wore ten years ago. We dieted, we exercised, we weighed ourselves -- mostly in vain. And now she's gone. And you know how much all that fretting about weight and body image mattered in the end? NOT ONE BIT.
    I've learned much from her life and death. I've been thinking about it a lot, and I realize now what a waste of time it is to try to be what you aren't. I'm not saying go out and eat a meat lover's pizza and some doritos, I'm saying do the BEST you can for *your* body (vs. an image of the perfect body) and don't waste any time beating yourself up about what you think it should/could be. We women are SO hard on ourselves! Throw away your scale. Make conscious decisions to do the best you can for yourself -- health-wise, relationship-wise, whatever. Feel good and live your life. I'm going to chuck my scale right now and celebrate what I am and what my life is, rather than lamenting what it's not.
    Sorry to go on so, but it's just all so upsetting...
  11. Like
    Anham Mahna reacted to ScoutFinch in Stupid Hard Boiled Eggs   
    Martha Stewart's method works great: cover eggs with water, bring to a low boil over medium-high heat, boil for four minutes (she says 2, but I always get a strand of uncooked yolk at that time), cover and remove from heat and let sit for 10 minutes. Let eggs cool in very cold or ice water. I think it's the complete cooling that does the trick. (Miss Marthat also suggests rolling the eggs around with a wooden chopstick during the boiling time to help the yolks firm up in the center of the egg, but you know she'd have to add something like that.)
  12. Like
    Anham Mahna got a reaction from xacerb8 in Stupid Hard Boiled Eggs   
    Wow. Just found this online about costco eggs.
    Who knew?
    Xandra--thank you! I just dont see myself buying another appliance for this. But thank you for the suggestion!
  13. Like
    Anham Mahna got a reaction from Jessica M. in Any1 else an 'all or nothing'???   
    I'm an all or nothing, too. And when I fall off the wagon, I throw myself into the mud. LOL. But I'm determined not to let that happen this time. Good luck to you!
  14. Like
    Anham Mahna reacted to Sharon Simpson Thumann in Trader Joe's and Costco options   
    Whole organic chickens $1.99 per lb on Friday Feb 22nd at Whole Foods.
  15. Like
    Anham Mahna reacted to MrsStick in Pre-Cooking Veggies: How?   
    Here's the green bean recipe I used. They were delicious!
  16. Like
    Anham Mahna reacted to Fenderbender in Pre-Cooking Veggies: How?   
    I forgot to mention that the blanch/ shock method only preps them for the final cooking / stir fry/ whatever stages.... If you want them fully ready, just cook until desired and then shock in ice water....
  17. Like
    Anham Mahna got a reaction from Fenderbender in Pre-Cooking Veggies: How?   
    AWESOME!! Thank you!
  18. Like
    Anham Mahna reacted to Susan W in Pre-Cooking Veggies: How?   
    I'm lazier than Fender. I take my big flat all clad pan with a lid. I toss my veggies into a strainer and rinse them. Then I toss them (still wet) into the pan. Crank the heat, put the lid on and let them steam for 2-3 minutes. Then back in the strainer they go and I run cold water over them until cool. A quick shake to remove excess water and into a storage container they go. Broccoli, green beans and cauli take a minute or two longer to steam depending on the size.
  19. Like
    Anham Mahna reacted to Fenderbender in Pre-Cooking Veggies: How?   
    Best way( except for leafy stuff like bok choy). Large pot of rapidly boiling salted water.... Immerse veggy all the way ( not so much veg that it stops boiling so use a large pot). Set the color, about one min, then remove and immediately shock them in a large bowl of ice water to stop the cooking process.....
    That's the way every classically trained chef is taught.... Depending on the veg it will stay for several days/ week in the fridge, or you can portion and freeze
    Now you don't have to go to the culinary institute.....
  20. Like
    Anham Mahna got a reaction from Susan W in Pre-Cooking Veggies: How?   
    So, I have one of those big pots with a steamer insert. If I put the bok choy in there, with some water at the bottom, that's steaming them, right? LOL. That's how I cook my broccoli, but I never thought to do that with other veg. And when you steam your BS, do you leave them whole, or cut them in half?
    Thanks so much for these suggestions!
  21. Like
    Anham Mahna reacted to rChristine in Stupid Hard Boiled Eggs   
    I usually make only enough to ensure they will be used up within the next seven days, I have had no problems this way! And the hard skin part is usually because you don't peel the membrane (pretty sure that is what it is called) when you peel the egg shell off, when peeling the egg, it should feel slippery to the touch and "shiny" if the membrane is still on it's not slippery or shiny.
  22. Like
    Anham Mahna reacted to AmyS in Reaction to something?   
    I'm putting my money on a stomach virus. Lots of icky stuff going around this year.
  23. Like
    Anham Mahna reacted to rChristine in Stupid Hard Boiled Eggs   
    I'm with SpinSpin on this one! - I put a dozen eggs (straight from the fridge) into a muffin tin, preheat the oven to 325 degrees, pop them in and cook for about 23 minutes (I like my yolks just cooked, at times they are a teeny bit runny), take them out of the oven and put the pan right in the sink and run cold water on them for a couple minutes.. this next part is KEY I find - only cool them down enough so they are cold enough to touch, then take ALL eggs out of the cold water and onto a plate - peel immediately and place in a container in the fridge TADA! They peel easier because their is steam trapped within the shell membrane and the egg when they are still slightly warm, so I've been told. Also do not make hard boiled eggs from fresh fresh eggs, let them sit for a week or so THEN use them! Hope this helps!
  24. Like
    Anham Mahna reacted to Tom Denham in Why are my lips chapped!?!   
    I got strangely chapped lips several years ago. It lasted long enough and bothered me enough that I went to a doctor. He had me put something on my lips that made things a little worse. I tried a different doctor who said the other doctor's treatment was a bad idea. I believe the second doctor told me to just leave it alone and wait for it to heal on its own. Eventually, it did. None of us ever figured out why my lips got chapped. I think the whole process lasted 2 to 3 months, though my memory is foggy now.
  25. Like
    Anham Mahna reacted to Susan W in Pre-Cooking Veggies: How?   
    Anham, you have it exactly right as far as the pre prepping the veggies go. Sometimes I roast up the broccoli, but like you suspected with brussel sprouts, they don't stay crisp so I just steam them. I always steam saute a bunch of bok choy and nappa cabbage. I even like it cold with coconut aminos and aleppo pepper on it.