hollysmokes

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  1. Like
    hollysmokes reacted to EllieHH in Life Post Whole 30 - Struggling with Weight Gain and Normalcy   
    This IS what you have to learn for yourself - and reprogram what "indulgence" looks/feels like.  
    As far as dealing with your social life, I have found it totally acceptable to my friends for me to say "yeah, I'm not willing to risk this (dramatic hands sliding down the new bod) for that".  It gets a laugh because of the dramatic hands slide  and is a good reminder to yourself - and moves past the topic.  Your friends have seen that you look and feel better and they will get it and move on.  I also found new things to drink socially - sparkling water with lime and a splash of your chosen poison may be better because it's so close to sparkling water that you can have one and then go back to just plain sparkling water with citrus without feeling self-sacrificing or looking like you are "switching" to your friends and causing a stir (if this bothers you).  
    Every day is a new day to make better choices - don't let yesterday's bad ones define today's (sort of like the rest of life, huh?)
     
  2. Like
    hollysmokes got a reaction from SchrodingersCat in Home food preppers (bacon, charcuterie, dehydrator foods etc)   
    Sounds delicious! I don't know why but I haven't done a spicy kraut; I love spicy. Your chili/garlic/caper condiment sounds so good and I just realized that I have all of the ingredients. I fermented some whole garlic cloves in brine and I have a gallon of coarsely ground red jalapenos that have been fermenting since August. I don't see why I can't mix the two already fermented things with some capers. Any idea about what proportions you might use?
    I've done a curried cauli ferment and liked it but I wanted more curry flavor. It was really good in chicken salad.
    Happy fermenting!
  3. Like
    hollysmokes got a reaction from SchrodingersCat in Whole30 Compliant Lox   
    I let mine cure two days and wiped it off so I could try it as recommended in the recipe. It was edible but too salty; I had some with an avocado to cut the salt. I took your suggestion and rinsed it then let it dry in the fridge overnight to develop a nice pellicle and it's much less salty but I can still taste the lemon and dill. It's so good and that was so easy! Thanks again for the recipe link. Did you smoke any of yours? I was thinking about cold smoking a small piece of mine to make deviled eggs for a party on Saturday.
  4. Like
    hollysmokes got a reaction from SchrodingersCat in Home food preppers (bacon, charcuterie, dehydrator foods etc)   
    My husband will drink kombucha but that's about it for fermented foods except for carrots. I fermented them with a lot of ginger plus a hot pepper and he loves those. Oh- I found the harissa and it was from Fiery Ferments, the Schockey's book and a video of it is on their blog.
  5. Like
    hollysmokes got a reaction from SchrodingersCat in SchrodingersCat doing the thing diary!   
    That's a gorgeous plate @SchrodingersCat! I love dukkah and happen to be out of it so thanks for the reminder. I've made nomnompaleo's stir fry sauce and really like it: https://nomnompaleo.com/2017/12/24/purpose-stir-fry-sauce . I usually make enough to freeze because I don't usually have oranges to make it. 
  6. Like
    hollysmokes got a reaction from SchrodingersCat in Whole30 Compliant Lox   
    All right, I did it. I got a whole salmon filet and found some beautiful fresh dill so I started it curing yesterday. The salt/lemon/dill curing mix smelled great so I'm really keeping my finger crossed that it won't be too salty. I tried to do this without the added sugar once before using a very different recipe and it was too salty and had a really harsh taste to it. I'll post an update in a couple of days.
  7. Like
    hollysmokes got a reaction from SchrodingersCat in SchrodingersCat doing the thing diary!   
    Hey @SchrodingersCat I got my salmon curing also! Sorry to hear about your lime juice incident but it sounds like you handled it well. Congratulations for doing so well! It's hard to break the habit of licking the spoon, fingers, etc! I've made things that I couldn't taste and just enlist my husband (since it's something I'm making for him or his work anyway) as the official taste-tester. Your lamb sounds so good. I love lamb but my husband is not such a fan so every now and then I roast a leg of lamb- just for meeee!
  8. Like
    hollysmokes got a reaction from SchrodingersCat in Whole30 Compliant Lox   
    That looks fabulous! Thanks @SchrodingersCat. I stock up on wild-caught salmon from Costco during the summer (only time it's available) so I have some in my freezer. I'll have to buy fresh dill this time of year but I am so going to get this started this weekend! It looks like I'll have some special lunches next week!
  9. Like
    hollysmokes got a reaction from Elizabeth33 in Psyching Up For a December Whole 30 Graduates   
    Yaaay! I'm so happy for you!  We slept in our house the very first night (in sleeping bags in front of the fireplace) but couldn't do anything else because all of our stuff was still on its way from NO. Now that the drama is over, the (fun) work begins. Think of all of the movement you'll be getting.  So much newness! It's a good thing you have those golden cuffs! I love being able to resist temptation and it's even better when it's not even tempting, yes? Still working on that part. There's a little local store that I stop in fairly regularly on my way home from work and I got into a routine of "rewarding" myself with a bar or a piece of cheese or a piece of local chocolate-y candy and I still find myself looking for my snack when I'm there. I've managed to restrain myself but I pouted about it. I have to stop there today so no pouting; I'll just rely on the golden cuffs. 
    Drinking more water had been helping me a lot as well. That was one of my goals this past W30 that I kept forgetting to mention. I'm better about it at work than I am at home so I really have to remind myself on the weekends. 
    I hope that piece of stained glass will fit when you have envisioned it; I love stained glass, too. So many decisions to make. I looked at some bedding sites lately, too, even though I'm kidding myself; there's no way my husband will ever part with our tempurpedic. I've ditched my pillow and would love to "downgrade" our bed to something more minimalistic and definitely chemical free but I don't see it happening. We have a platform bed but it's raised; not flush on the ground with storage. I would never get another one because it's just another place that has to be cleaned and it's a pain to really get under there to get the dust bunnies and fur balls. It would be fine if it was ON the ground or if the space was occupied by drawers but it was a freebie when we bought our bed so it is what it is.
    On the wine & sulfite front, I picked up a small box of organic red yesterday that said it had no detectable sulfites in it. After I got home with it, I realized it wasn't a regular box wine; it has a screw cap. Once exposed to air, it will go bad pretty quickly and it's the equivalent of two bottles so now I don't want to open it. I guess I could transfer it to a bottle so I can use my little vacuum pump on it to keep it fresh a little longer but that's really more wine than I want open at one time. Depending on what happens this weekend, it looks like we might be having a Superbowl party so maybe I'll save it for that. I'm not a football fan and am even less of a fan since they interjected all of the political stuff into a ridiculous game where adult men get paid an exorbitant amount of money to chase after a stupid ball. Anyway, rant over and we kinda got drafted into it but that's OK. I'll enjoy the company and ignore the marketing and absurdities. The good part is that I can make snacks and other food that's compliant.
    We cooked a chuck roast in the sous vide apparatus and it was unbelievable! I was thinking about doing it for the (possible) party but don't really want to serve a meal or sandwiches. It came out amazingly tender, juicy and pink- more steak-like than roast-like so I'm pretty excited about being able to take one of the cheaper cuts of meat and make it into something amazing. In meat smoking circles, some people treat it like brisket and, at about half the price, that's pretty awesome. I'm thinking about turning one into corned beef. If I then smoke it, it's pastrami and that sounds pretty good, too. 
    I'm heading to my favorite gigantic used book store this afternoon in search of more Earthsea books but first I have to get through computer upgrades/migrations at work. Gotta pay to play!
     
  10. Like
    hollysmokes got a reaction from Elizabeth33 in Psyching Up For a December Whole 30 Graduates   
    The "belly of January"; I love it! I do feel like I'm in a life renewal cycle right now; I have had a few quiet days of reading and just being on the hill so that has been good. I finally got into Ursula K LeGuin's Earthsea series, so thank you again for reminding me of her. I just realized that it's been almost a year since she died and we had that conversation about her. I started the last book of the trilogy last night so I need to head to my trusty used book store for the rest of them. I was laughing that the paperback originally sold for $1.75 and I paid almost $7 for it- worth every penny!
    I have some aloe vera gel coming with my shea butter and have a couple of different lotion recipes that I want to try. One of them uses a special plant-derived wax that helps with the emulsion so, hopefully, that will keep the aloe and oils as one. Does the pectin act in the same manner? I've never used it for anything besides jellies/jams. Yes, I do get my citric acid from Vitacost but I may switch to a different one that is non-GMO (plus the one I get from them is out of stock- like many of the items I get  ). Purple bath! As much as I love purple (my toes are painted purple right now), that may not be my favorite color for bath water! I probably won't add any oils to my lotion; my husband likes it unscented. I usually put a couple of drops of EO in my hand when I use it so I can change it up with my mood but my go-to is grapefruit and I just got a big bottle of it on sale!
    Yes, I'm realizing that as well and have been trying to divide and conquer instead of working myself to death on a single day. I hate when I get happy with the broth! I sometimes pull out the "juice" and cook it down in a separate pot when I've done that. Your pot of curry and the brocc soup recipe that @kirbz mentioned is making me think of soup so I might work on that this afternoon- cauli, broccoli, chicken, curry & coconut milk. I have to have something chewable in my soups! I wound up smoking two chickens Sunday because they were on the small side so that had been nice to have in the fridge- instant dinner last night. The bones are going to make some delicious stock, too.
    I'd be glad to share the Moroccan Chicken recipe! Here it is:
    6 green onions, chopped
    1 teaspoon garlic, pureed
    1 teaspoon ground coriander seeds
    2 tablespoons chopped parsey
    1 teaspoon salt
    1 1/2 teaspoons paprika
    1/4 teaspoon cayenne pepper
    1 1/2 teaspoons ground cumin
    1/4 cup butter (or ghee), softened
    Process the first eight ingredients. Add butter and process to make a paste. Rub generously on chicken and let marinate at least one hour. Grill.
    Enjoy!
  11. Like
    hollysmokes got a reaction from Elizabeth33 in Psyching Up For a December Whole 30 Graduates   
    @LadyLisbette sometime learning what NOT to do is more instructive than learning what TO do but I'm so sorry you had such a frustrating, draining day. I hope you're feeling better and have recovered. I agree with what you said to @Elizabeth33 about the consequences of not eating optimally. I can really tell when I haven't eaten well or sufficiently and I seem to have the most trouble on the weekends because my schedule tends to get skewed. I think it was last weekend that I wound up having "brunch" and "lunner" on Saturday then realized that the same thing was happening on Sunday so I made myself wait until noon to eat a real lunch at lunch time. It was a gap of about 20 hours and I didn't feel terrible but I was tired and bordering on hangry.  This weekend I tried to have breakfast closer to my usual time instead of waiting for my husband (or my mom when she's here) and that seemed to work better than waiting for them and eating breakfast at 10!
    Shea butter is what I'm waiting on right now! I do remember that luxurious balm from England; do you mind sharing the recipe?  Lemon and sage sounds delicious. 
    The first time I made my own laundry detergent, I made the liquid version and found it to be a pain in the butt to make, use and store. I've been making a powdered one for several years now and have been really happy with it. It requires a food processor to get a really fine powder but I've read about people using a hand grater to grate up the bar of soap (now there's a way to get more movement into your day!). I use a bar Kirk's castile soap when I make it but, theoretically, you can use any bar of soap that you like. I think the original recipe used Fels-Naptha but I hate the smell of it and it has some questionable ingredients so I started using Kirk's. Anyway, I cut the bar of soap longways into 3 pieces so it will fit down the tube of my processor and run it through the grater disk. Leave the grated soap in the processor and change the disk for the regular blade. Add 1 cup washing soda (AKA soda ash), 1 cup of borax, 10 drops of orange EO and 5 drops of lemon (but you can use more/less/none/other oils). Process to mix and get it all to a uniform powder. Let it settle for a couple of minutes before you open the lid. You can use it as is but I add 2 cups of Oxy-Clean to it. I just found out that the oxy-clean that I get from Costco has some stuff in it that I didn't want but the pure stuff is given an "A" rating by the EWG so I ordered that online. I usually make 3 batches at a time because the Kirk's comes in 3-packs and it lasts a nice long time using about 1/2 cup/load. If I need to prewash spots (almost always) I just put a little in a cup with a little water and use a brush to scrub it into the spots. Let is sit for a few minutes at least and it's ready to go.
    My dishwasher soap is 1C borax, 1C washing soda, 1/2 C citric acid and 1/2 C Morton's kosher salt. It will want to absorb moisture and solidify so I leave the container open for a day or two depending on the humidity (but that may not be an issue where you are- low humidity all the time, right?) and stir it up periodically. I read an article the other day about just using the washing soda because adding the citric acid just neutralizes the alkaline pH of the soda so I tried it Saturday. Just don't!! It was awful; the dishes looked dirtier coming out than they did going in. The haze and spots were so bad that I had to use one of those green 3M scrubby pads to get it off.
    Value judgments! Yes indeed! I was told the same thing when I was in PT for my shoulder. I referred to it as my "bad" shoulder and was immediately told not to think of it as bad but rather injured. That thought process translates into so many aspects of our lives, right?
    Happy Monday! 
  12. Like
    hollysmokes got a reaction from Lorna from Canada in Day 6! Need a place to just dump all of this stuff right now :)   
    Hi @Lorna from Canada! It sounds like your family is off to a good start! I am 58 also and I wish I could say I was a long distance backpacker . I did my first W30 in 2014 and just finished my 3rd one at the end of December. I had no major pain/inflammation issues but was achy (and sedentary). I have found that combining W30 with Katy Bowman's Nutritious Movement has been amazing. If you have never heard of her, you should check her out! She's a biomechanist and is all about movement vs exercise. Every time I do one of her video classes, I feel like I've had an amazing physical therapy session.  I still have a very long way to go but I'm feeling great and look forward to improving my movement, alignment and strength. Properly fueling myself by staying mostly W30 has so many NSV's but, like you, I also need to release some weight. It will come; trust the program!
  13. Like
    hollysmokes got a reaction from ladyshanny in Psyching Up For a December Whole 30 Graduates   
    I was feeling a little yucky and discouraged the last couple of days but doing better this morning and re-found this gem from @ladyshanny:
    A couple of my cook-up plans have been slightly derailed- still waiting on delivery for some of my lotion ingredients and I forgot that the Moroccan chicken goop calls for green onions so I have to postpone those but I'm going to make nom nom's Italian sausage and kale casserole (using ground chicken and swiss chard because that's what I have) and as soon as it warms up a little I'll put a couple of chickens on the smoker. I think some of MJ's Moroccan dipping sauce will go nicely with it so I'll probably make a double batch of that. Yesterday it was warm enough to fire up the grill for some burgers and I made some cole slaw to go with them then pork chops for dinner with a big pile of haricot vert sautéed in MJ's better butter- I could eat those every day! I think I never want to be out of better butter!
    I haven't worked a full week for the past three weeks so it's time to get back to the real world! At least I have a plan- sort-of. 
  14. Like
    hollysmokes got a reaction from LadyLisbette in Psyching up for a December W30!   
    I'm with your cat, @LadyLisbette! I love sour cream and could definitely face plant it I've had my goose cooked before but I've never actually cooked one- sorry I couldn't help it; apparently Tigerblood has a deleterious effect on my sense of humor- yep, feeling awesome today! My dad used to do a goose every couple of years and I ate his once and really liked it. Like your duck, they have less meat than you think they would have for a bird that size. It's all dark meat, which I love but I don't know if I could convince my husband who is the white meat eater around our house. He whines if I use a whole chicken in chicken salad because he knows there's dark meat in it so I don't know if I'd spring for the price of a goose.
    I'm with you on more veg, too! That's one of the things I've been working on this time. I just finished the last of my egg roll bowl with extra veg and 2 eggs, half of an avocado and a few blueberries. SO yum but I'm sad that it's gone and I'll have to cobble something together for tomorrow. I've been drinking more water, too and that feels good (except around 2 AM).
    Tostones are definitely a food with no brakes for me; thankfully I have to make a special trip to an international grocery to find them. I only buy 2 plantains at a time and only make them when there are others to share them. I peel the green plantains and cut them in 1-inch chunks. Heat up about a half inch of oil in a skillet, stand them on end and fry until light golden, flip them over until light golden brown on the other side then remove from the pan and let them cool for a couple of minutes. Stand them on end and squash them with a meat pounder (my method) or the heel of your hand (my grandmother's method) then put them back in the hot oil to finish cooking and get a little more golden. Pull them out, salt them and try to wait until they're cool enough not to burn your mouth.
    Speaking of food with no brakes, I just got some coconut butter (AKA coconut manna) and that may not be a good thing for me to keep in the house. That stuff is seriously delicious and I could easily sit down with the tub of it and a spoon. I need to set some limits on that- maybe as pre-workout only?
    As far as my mission creep goes, before we started this W30, I thought I was being pretty compliant but I realized that I was letting bad habits sneak their way back in. Thankfully you nudged me back before I reached catastrophic failure! My portion size was slowly increasing, afternoon wine and stopping at the neighborhood watering hole for craft beer was routine and non-compliant ingredients were, little by little, showing up more often: a little fried food here, a slice (or 2) of pizza there. It was all starting to add up because I wasn't paying close attention. Or I was just in denial (more likely). My husband generally does a terrible job of explaining to anyone what I'm doing during a W30 but he surprised me this time and told some friends that asked why I wasn't out for a beer with him that I wasn't drinking and was only eating really good proteins and vegetables. Even though that's a simplification of what we're doing, it shone some light on what I hadn't been doing. Ah hah! So, awareness is my first step in keeping it from happening again. I think I might need to set some W30-style rules for myself, too, so I'm pondering what that will look like.
    @kirbz that's a pretty significant weight loss! Congratulations on that and all of your NSV's as well. I know I've slimmed down but I haven't weighed myself since last March when I had to get weighed before zip-lining at Big Bend and I know I gained weight between then and this W30. I'm going to leave it at that and, like @MeadowLily says, "If the jeans fit, you must acquit!" and my clothes are fitting much better.
  15. Like
    hollysmokes reacted to ladyshanny in Getting back on track   
    This will be the ticket to how to correct behaviour you find less than desireable. There is no point and no value in being mean to yourself. It solves nothing and can cause a shame spiral. 
    Try changing the language you're using. Instead of mean or accusatory language you could try: "I made some decisions that I now know were not the right ones for me. I felt and looked my best on Whole30 and I know that it fits in my life so I'm going to put the last two weeks behind me and move forward. It might be difficult in the first few days but I'm prepared for that and I'll give myself kindness and consideration during the adjustment process. I'm worth my best effort."
    Try that and see if it's not a bit easier to make change when you're not yelling at yourself.
  16. Like
    hollysmokes got a reaction from ladyshanny in A coward checks in   
    Hey @Desmo! Starting something as major as a W30 is anything but cowardly. Congrats on finishing your first week and during the holidays, too! I'm close to finishing my 3rd W30 and, even though the first one was challenging, I think I get more out of each one but in different ways each time. I did my first one with my mother and we supported each other. I lurked around the forums but didn't participate. I didn't tell anyone when I started my second one because I wasn't sure I had the motivation to succeed but I came here and got hooked up with a good group and found my commitment and my voice. The resources here are terrific and if you need some inspiration for cooking, just ask!
  17. Like
    hollysmokes got a reaction from Elizabeth33 in 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!
  18. Like
    hollysmokes got a reaction from Elizabeth33 in 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!
     
     
  19. Like
    hollysmokes got a reaction from MeadowLily in 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
  20. Like
    hollysmokes got a reaction from Elizabeth33 in 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!
  21. Like
    hollysmokes got a reaction from Elizabeth33 in 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.
  22. Like
    hollysmokes got a reaction from Elizabeth33 in 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! 
  23. Like
    hollysmokes got a reaction from MeadowLily in 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
  24. Like
    hollysmokes got a reaction from Elizabeth33 in Psyching up for a December W30!   
    Yep! What @Jim4884 said. I use this one and like it: https://www.amazon.com/KitchenAid-BCG211OB-Blade-Coffee-Grinder/dp/B00CT9XZMA/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1545053318&sr=1-8&keywords=spice+grinder. It's reasonably priced, does a really good job and is easy to clean unlike the ones that grind in the body of the grinder. The only negative thing I have to say about it is that a small amount of whatever you are grinding escapes from the little containers. It's not a big deal but when I was looking at them, some reviewers really harped on it. It is a little annoying since it seems like it would be an easy fix.  I also use a mortar and pestle for small amounts and (a la Katy Bowman) it's incorporating more movement into my day!
    @Elizabeth33 it sounds like you're doing a great job in spite of feeling awful. My husband has been coughing and is worried that he's trying to come down with something so he and I both started rinsing our sinuses. Is that something you've tried? We swear by it for prevention, shortening duration of being sick and relieving symptoms. Where do you get your calamari? The only place I've been able to find them is an Asian market but it comes in a 5-lb brick and they're BIG! I love calamari and your Nicoise (how did you get the spelling correct? Spellcheck just want to turn it into "nicotine"!) variation sounds great. I wonder how they would do in the air fryer?
    I hope everybody's week gets off to a good start!
     
  25. Like
    hollysmokes got a reaction from MeadowLily in Psyching up for a December W30!   
    Good [email protected]! It looks like you're an early bird, too. And possible on Eastern time? Volunteering at a cooking school sounds like a hoot and duck fat roasted potatoes sound decadent and delicious! I just got access to Restaurant Depot (it's like Costco for restaurants) and I bet they have duck fat. I'm going to go check it out and put those potatoes on our Christmas menu. Since I'll be W30-ing for Christmas (we all are) I'm trying to plan a more elaborate and indulgent menu than usual. Cinnamon and chili powder sounds like a great combo; I've been on a kick with Mel Joulwan's Lebanese spice blend and this weekend I'm going to mix up some poultry seasoning. I love it but I always thought it had a bunch of highly questionable ingredients in it. I found out it's just rosemary, sage, marjoram, thyme and a couple of other things. Mark Sisson sent out a recipe for "dressing" that's just riced cauli, carrots, onions, celery and poultry seasoning and I though it sounded pretty tasty but I wondered about the poultry seasoning. Now I know!
    It looks like everybody here (so far) has W30 experience. It'll be fun to hear about it. Welcome @tinman57 and thank you @LadyLisbette for 
    It reminds me of @MeadowLily 's "She thought she could so she did".