Day ONE

I struggled a little getting out of bed at 5:00 for my workout, but managed to make it to the gym by 6:00. I fell into my usual routine...a whole hour of cardio and no weight training. This is precisely why I signed up for personal training sessions. I need a nudge to go over into the free weight area with the fellas. The great thing about my gym is that the median age is somewhere around 60. Even in my current condition, I don't look so shabby in comparison to my fellow gym members.

After my hour-long cardio session, I came home and fixed myself a little green tea and steel-cut oatmeal with almond milk and strawberries. I love this stuff! I NEVER thought I would be able to fathom oatmeal without a ton of sugar (or Splenda), but this is pretty good!

I was a good girl for lunch and ate my leftover pasta. My trusty Fage was my afternoon snack and now, at 5:45, I am starving and ready for another.

I am testing the text update feature...does this thing work?

Mighty Leaf Tea

I have a propensity for purchasing boxes of tea, using three or four bags, and letting the rest languish in the cabinet when I move onto the next new tea.  This tea changed all that.



Mighty Leaf Green Tea Tropical is "smooth green tea leaves harmoniously blend[ed] with sweet tropical fruits of pineapple and guava". It is fantastic! I have finally weaned myself off Splenda (it was a struggle -- I felt like I was trying to kick a heroin habit) and this tea is actually quite refreshing without it. It is also lower in caffeine than most green teas which is a benefit to me, the person who has twice gone to the ER with palpitations, only to be told it's stress...and green tea induced.  The only downside to this wonderful blend is the guilt I feel that each biodegradable pouch is WRAPPED IN NON-BIODEGRADABLE CELLOPHANE! What the heck kind of sense does that make? It's also pricey at my local fancy-schmancy supermarket. If I recall correctly, I paid upward of $6.50 for a box of 15 pouches. It's still more cost effective than Starbucks, considering I brew enough each morning for a 24 oz cup of iced tea.

Artichokes and Tomatoes in Wine Sauce

I decided to have a "last supper" before my six week challenge begins tomorrow. So...I foraged through my fridge and cabinets and realized that I've done such a good job purging my home of junk that I had nothing unhealthy to cook! As a result, my last meal before my hardcore six week challenge is woefully good for me (but for the half cup of wine I simmered my veggies in): artichoke hearts, grape tomatoes, and capers simmered in white wine and garlic and served over whole wheat spaghetti.  I chased with unsweetened iced green tea, though I am toying with the idea of having a farewell glass of wine before bed.

 

Artichoke & Tomatoes in Wine Sauce

1 6oz jar artichoke hearts

2 Tbs capers

Approx. 20 grape tomatoes, halved lengthwise

1/2 c white wine ( I used Toasted Head Chardonnay)

1 Tbs crushed garlic

Crushed red pepper and salt to taste

I sauteed the garlic in a weeeee bit of olive oil, added the tomatoes, artichoke hearts, and capers and let it simmer for about five minutes. Then, I added the wine, salt, and crushed red pepper and let it all simmer with the lid on for another five minutes. To thicken the sauce a bit, I removed the lid and let it cook on low for about four or five minutes. Then, I tossed my drained pasta in it and enjoyed it...

I swear by Ronzoni Healthy Harvest Whole Grain Spaghetti. It's got 7 grams of protein and 6 grams of fiber per serving. As it's been about a month since I've eaten meat, I appreciate any source of veggie protein. It's got a shitload of carbs (41 grams), but I just tell myself it's the "good" kind and keep it moving. DON'T BE FOOLED! Ronzoni makes a "whole wheat blend" pasta and a "whole grain" pasta. The whole wheat blend is mixed with processed wheat flour.

 

This recipe made two servings. I will pack the leftovers for lunch tomorrow.

Six Week Challenge

Tomorrow marks six weeks until my 38th birthday. I haven't made definitive plans, but I am certain that they will involve me in a bikini on a beach somewhere...even if it's just the Jersey Shore. To that end, I plan to shed some body fat through an intensive workout and clean eating plan. I have been meat and dairy free for the last three weeks (except a minor lapse at a 4th of July barbecue on Sunday) and plan to expand that into a white flour and sugar ban. I am ignoring the scale and paying special attention to the mirror. My goal is to see some semblance of a stomach muscle in my two-piece swimsuit. Good luck to me..."BEFORE" pic is below.  I have blackened (whitened?) out my dreaded belly. I will unveil the before and after pics on August 17th.

I was cute in this bikini when I purchased it five years ago... Since that time, I seem to have gotten somewhat squishy about the thighs and belly.

I don't know why I look like I have a wayward breast implant or nasty bruise or hood-rat tattoo in this photo...maybe it's a shadow.

Apples Foster MY WAY

I had a craving for something sweet but I've been laying low on the processed sugar lately since it makes me crash like I'm coming down from a crack high. Fortunately for me, I have a half bag of brown sugar that's been hidden in the back of my cupboard for several months. I decided to make a sort of "Apples Foster"...minus the rum...and minus the ice cream. Instead, I used some dreadful cranberry vodka that is not fit for drinking but works for cooking. I peeled and sliced a Honeycrisp apple (my favorite this time of year) and warmed a tablespoon of butter in a small pan.  I added a teaspoon of brown sugar, some vanilla, cranberry vodka, nutmeg and lemon juice and let the apples cook until they were tender.

Disgusting cranberry infused vodka that I pawn off on guests.

Once done, I sprinkled a teensy bit (that's the culinary term) of brown sugar and cinnamon on top. My sugar craving is quelled for a few more days...

Apples Foster (minus the ice cream and rum...and flames)

This was tonight's dinner. Honey BBQ baby back ribs prepared in the slow cooker, spinach and garlic, and roasted potatoes with truffle oil. This was officially the last of the meat from my freezer. Gonna try this "less-meat" (not to be confused with "meat-less") thing again in 2011.

Spinach, Potatoes, and Honey BBQ Ribs

Christmas Souse (a.k.a. "Hog's Head Cheese")

Souse (or “Hog’s Head Cheese”) is really quite a disgusting concept if you think too deeply about it. It’s essentially pig offal, seasoned, boiled, minced, and left for several days to congeal into a slightly gelatinous luncheon meat. But, like many southern dishes rooted in an American slave culture that necessitated the preparation of the masters’ discarded animal parts, it is DELICIOUS! It is a special treat to those who are lucky enough to have family members knowledgeable of the preparation process and willing to invest the time and energy needed to create this delicacy. I recently had a dear friend show me how to make it.

The ingredients:
• 5 lbs pig neck bones
• 7 pig ears
• 10 pig feet (split)
• 2 onions
• Kosher salt
• Crushed red pepper
• Garlic powder
• Sage
• Vinegar (either white or apple cider vinegar)

Total preparation time: 5 hours.

Clean and rinse the pig parts, then place them into separate pots (they will require different cooking times), cover with water, and bring to a boil.



Pigs' Feet

 


Pigs' Ears

 


Neck Bones

 











Pour off water and add fresh water and seasonings (salt, pepper, and garlic) to bring meats to a second boil. Don’t skimp on the spices!

Measuring spices

Your pig parts will still be simmering away (check the water to make sure the parts are still covered).

Pig parts a-simmerin'

While your pig parts boil, prepare a double-layered cheesecloth sack. You will use this sack to hang the souse so that it can drain, so make certain the sack is sturdy enough to hold approximately 2 – 3 pounds of meat. Lay out two layers of your cheesecloth, one on top of the other, then fold the layers in half to make a rectangle. Stitch along two sides of the cheesecloth rectangle, about ½ inch from the edges. Then, about ¼ inch inside your first stitching, stitch again to ensure the sack is sturdy. Turn the pouch inside out, and you will have something that looks like this:

Cheesecloth sack

While you wait for your meats to boil, you may wish to indulge in an Egg Nog Shot (or two).

Egg Nog Shot w/ Nutmeg

Egg Nog Shot
• ½ shot vodka
• ½ shot egg nog
Add a dash of nutmeg if you wish.
Word of caution: Indulging in too many Egg Nog Shots leads to napping in front of the fireplace, which may cause this to happen:

Scorched Pig Ears

The pig ears got a little scorched on the bottom. If this happens, use the meat that is not scorched. Do not use the scorched part on the bottom, or your souse will tasted burnt. The other meats turned out just fine, as evidenced by the photo of the cooked ears below.

Cooked Pig Ears

After your meats are thoroughly cooked, and falling away from the bone (about two hours in a regular pot, less in a pressure cooker), pour off the water, and place your pig parts into a large, shallow pan. Separate the meat from bones. Be very thorough, and DISCARD ALL BONES, including the tiny bits that will be hiding in your meat. Shred the meat with your fingers. Do not discard the cartilage.

Shredding meat

Ensure that all cartilage and meat chunks are broken down into a “mushy” consistency that looks a little something like this.

Just meat and cartilage

Dice two small onions and fold them into your mushy mix. Add the sage and vinegar. Your meat will become very sticky and gooey. This is normal. To keep it malleable, warm the pan on the stove, being careful not to burn the mixture.

Add small amounts of salt, pepper, garlic powder, sage, and vinegar, until you reach the desired level of “spiciness” (this is entirely up to your personal preference). Then, using a large spoon, ladle the mixture into your cheesecloth sack. Tie off the top of the sack with kitchen string and hang it from a sturdy place (this souse was hung from the stove’s hood). Place a bowl under the souse so that the fat can drip. This process will take three to four days, as the souse dries and congeals.

Pig juice a-drippin'

After about three days, you will have a solid ball of souse, which can be sliced and served with crackers or bread, or eaten straight from the loaf.

The finished product...