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For our last night of meat for a month, we decided to go out for dinner. We’d planned to go to The Pickle Barrel, a sandwich shop/deli with the best chicken sandwich I’ve ever had (if you’re ever in Monroe, La, go by and get the Chicken with No Name. It’s good.) They close at 8, and it was 8:05. Curses. So, we cruised through town for a few minutes, then Brian decided to go to China Cafe (also highly recommended- the food comes quick, it’s always fresh, and the lady that runs the place, Rachel, is so friendly and chatty, and always makes sure you like your meal.) I decided to get the sweet and sour chicken, Brian had the house lo mein. And we always get the crab rangoon It’s really sweet and tasty. And this is silly, but the Sprite was particularly crisp, cool and refreshing last night, as well. I could go for another right now.

I noticed in the vegetable section of the menu that they serve sauteed broccoli and water chestnuts. I love both of those, so I asked what they were sauteed in. Rachel told me “they come in brown sauce,” then we had a chat about vegetarianism. She said they could put tofu in with the dish, but I smiled and declined. They use silken tofu, and it’s just too squishy for me. Carrots would be good in it though I bet. I just hope the brown sauce is not oyster sauce. She also said that they have the only vegetarian menu in town (in Chinese restaurants, anyway), so I look forward to trying that dish.

I’ve been recipe browsing lately, and I have found a few things I want to try. Falafel, hummus, eggplant parm and a pasta dish with some olives, sundried tomatoes and pesto. I think some feta cheese will go nicely. I can tell already that I’m not going to completely forgo chee I tried the soy cheese we bought, and let’s just say I hope it’s better melted. It was so not great. I’m also considering getting a few laying hens, so I can be sure any eggs we would use come from happy, well cared for animals. I guess my other major life goal is to have a small farm one day, and to learn to make cheeses. I’m not much of a straight up milk person, because it makes me phlegmy, but take away my cheddar, and I’ll put your eye out. So now I need to figure what’s on the menu for today. I had some frosted mini wheats and chocolate soy milk earlier, and it was really good. It’s also really good in Kashi Crunch cereal. Very sweet. And, hopefully we can hit up the local farmer’s market this afternoon. I am dying for some fresh tomatoes and peaches! And so begins day 1…

Tonight I decided to get a jump on the meatless eating by serving a vegetarian (but not vegan) dinner. Plus, I wanted to see Brian’s reaction to a meatless meal. Here’s what was served:

• Morningstar Farms Chick’n Nuggets- I have liked these for many years now, and have mostly only bought them as an occasional treat. The texture is not so different from regular chicken nuggets, but they don’t taste exactly like ‘em; however they are certainly not bad. For parents or caretakers of children, I think these could be used instead of the usual nuggets, and the kids would be none the wiser. Brian’s reaction- eh, but he’d eat them again. And that was a better reaction than I expected.

• Green Giant potato wedges in garlic herb sauce (or something like that)- I found out that some Green Giant vegetable products sometimes contain chicken products (eeks!) I’m not sure these did, but there were creamy sauce chunks, so it’s possible (I did review the ingredients list, and didn’t notice anything suspicious, but I digress.) They were good, would have been a little better pan fried or roasted. I will likely not buy them again, but only because I want to make sure they don’t contain animal products, and I think I can make them a little cheaper from scratch. But for non-vegetarians, I totally recommend them as an easy side dish.

• Some random bag of frozen sugar snap peas- These steam in the microwave in 5 easy little minutes. Love that. They do tend to come out a little floppy, so perhaps steaming them the good old fashioned way would result in a crisper pea, but we were ravenous, and I’m a sucker for easy. They are a lot better with a sprinkle of sea salt; it really brings out the sweetness. And I was shocked that Brian finished his serving. I’ve seen him snub a pile of green stuff before, so when he finishes similar items, it pleases me

• For dessert, I made shakes out of Silk brand chocolate soy milk and Soy Dream chocolate frozen dessert (or soy ice cream as it’s going by around here.) They were goooooood. Soy ice cream has less of a “soy-product twang” than the milk, and adding more of that than the soy milk makes for a really cold, frosty shake. It’s not brain freezingly thick, but it is thick enough to give you nice, milkshake-y thoughts. Brian even asked for seconds. Love.

I recommend this as a quick meal for any couple or family that wants a good, filling meal fast. The nuggets are microwavable, but better from the oven and only take 18 minutes. The potatoes can be steamed in the microwave, but only take 12 minutes on the stove top. Plus, you get to smell the yummy garlicky, potato-y smell while they bubble in the pot. We’ll be doing it again sometime, just with homemade potatoes and old fashioned style steamed sugar snap peas. But to each their own

Time has recently slapped me in the face and kicked me in the butt. There is a certain event going down in 2009 (one that I refuse to attend, but have used it as a point of reference nonetheless) that is fast approaching. For this event, I swore I would be in better shape. I’m not only in bad shape, but shameful shape. So, I figured this was the time to work on a goal I’ve had since I was 12. It is time to give up meat. For 30 days starting August 1, I will not consume any meat, and try to limit other animal products (what I’m calling full time vegetarian/part time vegan.) And here’s why:

• Animals. The meat industry is truly a cruel and disgusting one. That aside, I can no longer continue to eat animal flesh and consider myself a lover of animals. It feels hypocritical. Plus, I wouldn’t wear fur, and there are several types of meat I have long refused to consume, so why not treat chicken and beef like lamb and veal?
• I can grow some of my own. This year’s garden was a bust (thanks to some wacky weather and our eventual move), but next spring, we’ll be in a new place with more room for a garden. Plus, we’ll have more money to put into it, so it’ll be like 12 times more awesome than the one I had planned for this year. I’m really looking forward to being more responsible for my food! I also get giddy like that when I think about the end products of various knitting/crochet projects I have around here
• Learning a new way of cooking. That was one thing that appealed to me about the raw diet, until I realized- I don’t really like a lot of raw veggies. Already, I have visions of ice cream made with coconut milk, cakes made with tofu, and trying new fruits and vegetables. We almost got a starfruit tonight, but I wanna find out how to eat it first, or it would likely just perish in the crisper.
• And health. I’m predisposed to obesity. But wait! There’s more! My family’s gene pool also plays host to cancer, diabetes and high blood pressure. Plus, I have a spinal condition that is only exacerbated by extra weight. I’m sluggish, have blah skin, and milk is not my friend. If I can make my life better just by cutting out a few foods, then why not change?

I have decided to blog my progress, and if I feel better on August 31 than I do now, then I’ll keep on. Plus, I’m really looking forward to trying new recipes and posting them here, and reviewing new food items (already, I want to say- Soy Dream chocolate ice cream…omg. That stuff is good.) I’m looking forward to changing my body and my life, just by changing the way I eat. Stay tuned!

Bouquet

Originally uploaded by crimmles

I didn’t realize the various gardenia bushes around the house would be so full of blooms now. They are, and that makes me happy, because gardenias are one of my favorite flowers. Plus, I adore the scent; it might scream old lady to some, but to me it whispers classical sweetness. Tomato, tomahto.

Now my mantel is happy with its new bouquet, the scent is lightly wafting through the living room, and they look nice in the bud vase Brian received at his friend’s wedding last year. I just wish I had a bedside table to put another bouquet beside, because drifting to sleep to the scent of gardenias sounds heavenly right now.

So sad there are no leftovers

Originally uploaded by crimmles

Here at last- the super easy, beefy-beany enchiladas.

Ok, as traditional enchiladas go, they’re a chicken or ground beef affair, in a corn tortilla, smothered in red sauce. Yummy. But tradition doesn’t always fly here, and all the old school ones I’ve ever had in my life have been, well, puny. No more. These are beyond easy, and just as good for breakfast the next day (not to mention super filling.) Enjoy!

• 1-1.5 lbs ground beef, drained (use taco seasoning if you feel so inclined- I do!)
• 1 can Red sauce (I use Old El Paso)
• 1 16-32oz can vegetarian refried beans (I use Taco Bell brand)
• flour tortillas (amount will vary)
• shredded cheese- cheddar, pepper jack, monterey jack, colby jack, Jack Palance, whatever. I use a lot

Assuming you have browned, drained and seasoned your beef already, remove it from heat and set it aside. Spray baking dish with a bit o’ cooking spray, and pour a small amount of red sauce into bottom of dish (making sure to spread it all over). Preheat oven to 375 or whatever temp is recommended by your sauce brand. Start spooning beans onto tortillas (I spoon them straight from the can with a large spoon), and top with beef (about 2-3 tbsp). Roll up and place in dish, seam side down. Repeat until dish is full. *I use an 8*8″ Pyrex dish, so my yield is usually between 4-6, but I always have a good amount of leftover meat and beans. If you have more mouths to feed, use a larger dish.* Pour on remaining sauce and top with cheese. Lots of cheese…..Bake for 15 minutes, and cool for 2 (ok the cooling is not imperative, especially to hungry, impatient types. They may be easier to plate after a slight cooling, but I wouldn’t know, because I’ve never waited, sorry.)

I normally serve these alone, 2 per person. They are pretty darn filling. Of course, you can serve them with some Spanish rice, a little salad, or my personal favorite, Rotel dip. Which is also a yummy breakfast treat :p

In my world, there is no greater cuisine than Mexican (except Chinese, but that’s for another day). It’s spicy, sizzling, and there’s cheese, too (and we all know, I love chee!!). I also love fajitas. Warm tortillas, grilled beef and chicken (and shrimp if you can!), nestled in with cheese and pico de gallo. It’s warm, it’s cool, it’s heaven on a plate. As it happens, my favorite Mexican place is about an hour away, so it’s nice to have an easy to do alternative at home. Best of all, it cooks quickly (even in the slow cooker), so you can fix it and amuse yourself some other way. Like thinking of the last time you went out for fajitas and had a bad experience with a pomegranate margarita. Here’s what you need:

• 1 pound stir fry beef (it’s even better if pre-sliced)
• 1 packet taco seasoning
• 3/4- 1 cup water
• squirt of lime juice (as much as you like!)
• white vinegar (I used roughly a tablespoon)

Place the steak strips in slow cooker. Mix taco seasoning with water and pour over meat. Turn on low if you have all day, high if you have only a few hours (mine cooked in less than 2 on high). Add lime juice and vinegar to taste, cover, and go do something else for a bit. You will want to stir it once or twice to keep meat from sticking to the crock.

I’m serving mine with vegetarian refried beans, cheese and salsa on tortillas. But I’m sure the meat would be just as tasty served over Spanish rice (if you like it). And while these are obviously not identical to traditional fajitas (hence “faux”), they do a great job of satisfying any craving for the real thing you may have, without all the work. Or the long drive, in my case Enjoy!

I’m going to step outside the normal topics of this blog and talk about something wildly controversial: weight. On one hand, there are overweight people- some who are “fat and fabulous,” others who hate being overweight but can’t seem to control that, and others who are overweight by government standards, but look ok to most- all of whom may have been subject to rude commentary b/c of their respective sizes. On the other, there are thin people who sometimes hear comments like “why don’t you have a couple of cheeseburgers and gain a few?” Weight discrimination (to either side) is nothing new.

Recently, on another blog I read sometimes, the questions “is society to tolerant of overweight people? and when is plus sized overweight?” have been raised. I have to mention, I am a fatty. I have been since I was about 5. I am currently at my heaviest (a number that is no one’s damn business ), and at my lightest, I was about 30 over. I’m also tall, so it used to be pretty well spread. As a child/teenager, I was very active- I played softball, basketball, swam every chance I got, and played sports with my siblings and cousins. I have never been a junk food freak (except for Easter, and that only comes once a year), and we didn’t always have a lot of it in the house (although my parents love ice cream and m&m’s). I went through a poorly executed vegetarian phase that involved a lot of baked tofu and ketchup sandwiches. And, from the age of 13, I have been bulimic. So weight is an issue I am all too familiar with. Most specifically, the “over” end.

I want to know why anyone would think that being heavy is now accepted. Not in my little corner of the world. It seems every time I go out, someone makes a rude remark about my weight. And this seems to be ok with people. Why? I want to know, who does weight affect? If I ever bumped my booty into the back of your head walking past you in a restaurant, I apologize (although, I have to say, I usually try to make the um, front side closer. Sucks to be tall, b/c if I walk past and you look up, you could get a snout full of in-pants vag. oops.) I have had super-skinny friends, and their weight never bugged me. Why is it anyone’s business? Are my bingo wings so offensive? Why? You might as well be offended by red hair, crooked teeth, or lopsided boobs. And if you are, man, you have issues. There are much more worthwhile things to be offended by than whether a person has thighs that rub together or a super bony clavicle.

Now, if I were ever by some miracle of engineering to become super-bony, I might relish being told to “eat a damn twinkie, already.” (not that I would, b/c I have never liked cream filled pastry. I may be fat, but I’m damn picky). And honestly, in my mind, even though it is not right, hearing someone being told to eat sometimes conveys concern for that person; you look a little thin, you should put a little meat on them bones, have a snack! Telling an overweight person to “back away from the drive thru” conveys disgust; you have rolls thanks to your BK habit, and your fat is repulsive, so stop eating, already! I do not think it is right either way, b/c weight is so personal, and not every fat/too thin person can help what they are. Why must they all be lumped together? Not every fat person has diabetes or high cholesterol. Not every thin person is perfectly healthy. There are so many variables to consider.

So, if society is indeed becoming more tolerant, it’s news to me. Perhaps I need to find this strange new Mecca and move. And even if I lose all my excess, I’d still choose to live in a place where people are only judged based on character. We, as denizens of this little blue-green marble should be building each other up and helping each other out, not judging b/c of some stupid beauty ideal. And recall, fleshy and fat used to be in. The only constant in this world is change- hot today, not tomorrow. Fat or thin, we are all worthy of at least basic respect. In the end, a person’s appearance matters so little (well, after everything starts to sag, I suppose, which is unfortunate), so why not make the good things a person does a thing to talk about, and leave their too round or too flat butt out of the discussion?

This town is pretty sleepy, in a Mayberry way (not that that’s a bad thing). But in the last 2 weeks, I’ve had a small herd of cows moving through my yard, to and fro. It’s funny to watch the cats freak out in the windows when these behemoth bovines walk through. Fuzzed tails are always funny. I’m not at all afraid of cows, and if only the camera would appear to me, I’d make friends with them, and have an impromptu photo shoot in the yard. Which is kinda funny, b/c if my mom knew, she’d freak. Nevermind the fact I’m 27 years old; she thinks all cows are killer beasts whose only purpose is to be served on a bun or with A-1. They may be tasty but they are pretty cool. How many other animals do you know can touch their noses with their tongues?

So, the camera hunt of ‘08 has begun. And I’m hoping that when that stinking garden plot I keep threatening is finally dug, that they will be nice cows and leave.it.alone. Maybe I’ll tell them I was a vegetarian once, and I’ve always thought cows were noble and stoic, and chickens taste better, anyway. If not, then…well, summer’s coming, and I love a good bbq

I received this cutie cookbook (written by Jessica Seinfeld, comedian Jerry’s wife) for Christmas from Brian’s brother, Scott. The premise is “sneaking” various fruit and veggie purees into foods so your kids will get more of them in their diets (especially helpful if you have picky kids). I have no kids, but a picky Brian. I can’t say I’ve done much cooking since then, mostly tacos/enchiladas, that sort of stuff. I’ve been meaning to try out the recipes within the pages, and what better place to begin that macaroni? You’d be hard pressed to find someone who doesn’t love those noodles in cheesy sauce. In my heart, it’s tied for first with mashed potatoes as the ultimate comfort food.

This particular macaroni recipe called for 1/2 cup cauliflower, broccoli, or butternut squash puree’. I have had a bag of cauliflower in the freezer for…a bit, so I figured now was as good a time as any to use some of it. I began by boiling about a cup of it in about a cup of lightly salted water, while boiling 1.5 cups elbow macaroni in lightly salted, lightly oiled water (for about 7 minutes). While you’re waiting for the boiling to commence, spray a large skillet with non-stick spray, heat it just a tad over medium, and brown a tablespoon each of olive oil and all purpose flour (about 3 minutes). When it is barely browned, add 1/2 cup skim milk, and cook, stirring often, until mixture thickens (I believe it went a little quicker than the book said; our stove is a little wonky on the controls). After that has thickened, add 1.5 cups reduced fat shredded cheddar, stir until melted, and add 4 oz. of reduced fat cream cheese. Keep stirring until all is well incorporated, and add salt, pepper, onion and garlic powders, and paprika to taste. It’s a really thick mix! Hopefully by now, the pasta is perfectly al dente, and the cauliflower is boiled and smelling like butter (it helps to follow the advice of the book here- keep pre-made, frozen purees on hand. It’s a wee time saver, and worth it). If you haven’t yet, mash or process the cauliflower by hand or with a food processor or blender (I used a blender, kind of a pain, but ok if it’s all you have). Add the puree to the cheese mixture, drain the pasta if you have not by now, and add the sauce to the pasta. Serves four.

At first glance, I thought “At last! A healthy, super-creamy macaroni Brian and I can both enjoy!” It was a lovely shade of light yellow-orange, and looked generally perfect. I called him in for the taste test, and his first words were “too much cream cheese.” I am a big fan of the Philly, but I have to agree- there was something distinctly non-macaroni-ish about it. It wasn’t the cauliflower, and I followed the recipe to the letter (which is pretty abnormal here). Brian did wind up eating a sizable pile of it, as it wasn’t terrible, and I decided that next time- and there will definitely be a next time- I will slightly up the milk and use half the cream cheese. I had the leftovers for lunch today, with an added sprinkle of regular shredded cheddar, and it was so much better. The cream cheese taste was barely noticeable. But I don’t always want to wait overnight for my precious noodles n’ chee. The worst part was having no idea where the camera is; I served the macaroni with some Italian breadcrumb and Parmesan crusted chicken strips and a side salad. I had a nice looking plate going, but no evidence b/c there’s no telling where Brian left the camera…