Canning & Donating

Today was a whirlwind; hence me blogging at 12am.  Lately D1 has been in the "I want to sleep in mommy's bed" kick.  Every night we get her into her bed and somehow I wake up with an extra body in my bed.  Oh well.  Hubby says we should enjoy it and remember that she will be 16 before we know it and not want to be in the same room as us.  HA!

I let hubby sleep in and did breakfast duty.  I had spent the entire day yesterday cleaning so a few things needed to be done.  That last load of laundry had to be folded, the dishes from the dishwasher had to be put away and there on my counter sat 2 large zucchini.  It has just been TOO hot to bake.  They were intended for my FAMOUS Zucchini Nut Bread.  Today it was rainy and cold.  Perfect baking weather. Once hubby got up I got to work.  I cranked out 4 loaves of bread in a little over an hour.  Im a machine when it comes to this bread.  I shredded the rest of the zucchini for later batches.  I had to try it before I served it to anyone else.  It was AWESOME.  I delivered one loaf to a foodie friend that hasn't ever tried zucchini bread, yes, really!  Another loaf was to go to my BIL as I was heading in their direction to donate blood later in the afternoon.

I got D2 to nap and got ready to head to my appointment. I dropped off a loaf of bread and headed to the community center.  It seemed like there was one conundrum after another while trying to donate today.  I gave them my donor card from 3 years ago.  I have been "off" having babies so I haven't donated in 3 years.  I used to be the every 6 weeker!  Anyways, my info didn't come up correctly.  Then it turns out that my card was generated in Columbus Ohio and is not valid here.  Ummm... ok.  Then I get through the process where they stick your finger to check your iron count.  I needed to be 12.5 to donate. It was 12.4.  Now, I am a medical professional and know for a fact that I have NEVER been low.  They retested and miraculously I was 13.1; ummm. ok.  Then I get back to the recliner and get comfy.  She scanned all the barcodes on the bags and we were all set until the tech noticed that I had a "rash" on my arms.  I had gotten some sort of heat rash while shopping last week and I still had a touch of it.  I was now denied.  I understand the reasoning but I had now been there an hour with 2 finger sticks.  I was a bit irritated.  I rescheduled for next week.  Grrrr.

I then went to the in laws to pick tomatoes.  They now have a HUGE quantity of tomatoes that are ripe and the market is only on Saturday.  I decided to help out and process some into sauce.  We picked 4 crates of tomatoes and 1 crate of basil.  I brought everything home and started the canning process.  The thing that sucks about canning is the return.  From everything we picked I got 2.75 quarts of sauce.  I also processed the basil into pesto cubes.  It really makes you understand why a quart of spaghetti sauce is expensive.  TRUST ME.

Losing & Life

I finished my 10 day juice fast on Friday.  I am pretty strict about my eating habits and I must say that it was harder than I thought. The first days were the easier ones.  Its the last days that get ya.  I tended to be looser with myself, but all in all it went well.  I am still doing 2 juices a day with a normal (sensible) meal for dinner.  I have 10 pounds to go and I plan to get there sooner than later.  Then I will post pics of my before and after.  I shudder when I look at the before photos.

This week I went shopping for D2.  We hit the mall in search of some 18 month jammies and shorts.  Poor girl gets all of D1's hand-me-downs and is growing just a slight bit faster than D1 did.  Time for more clothes.  I was trying to hold off until fall because we have a ton of cute fall outfits but her belly wasn't going for it.  Poor kid is popping out of her PJ's.  While at the mall I happened to walk past The Limited.  Now, I am not a Limited shopper, and I haven't been since high school, but they had an awesome houndstooth skirt.  The outfit on the model was awesome.  I walked in and looked for my size.  I was in luck... they DIDN'T have it.  On my way out I got stopped by an employee.  She asked me to try it on and I explained that they were out of my size.  She prompted me to try on a smaller size. I replied "if I fit into THAT then I will DEFINITELY buy it!"  Well,  I FIT INTO IT!!!  YAHOOOOOOOOO!!!!  Makes that juice taste a bit sweeter!  Now I just have to find a reason to wear it!

Life is settling down a bit.  We are still waiting on the barn quote and I have contacted our financial advisor dude to get his opinion on the situation.  We will see what happens.  I just finished getting my references together for my applications and lastly I have to get my essay ready.  I want to get them submitted this week.  Then its sending off for my transcripts and the waiting game starts.  Hopefully I get my interviews sooner than later so I can relax.  Once I know that I am in (or not) then I can mentally prepare for next year.  Fingers crossed!

Tonight I made an awesome dinner!

Grilled Salmon with a Creamy Pesto Sauce and Mashed Sweet Potatoes.

• 3 pounds sweet potatoes, peeled and cut into chunks
• 1/2 stick butter
• 1 banana, sliced
• 1 orange, zested and juiced
• 1 cup chicken stock
• 1/2 cup brown sugar
• 1/2 teaspoon grated nutmeg
• Salt and pepper

Directions

Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

1 pound Salmon

8 Oz Cream Cheese (cut into blocks)

4T Basil Pesto

3/4C whole milk

Grill salmon on George Foreman grill (or similar) sprayed with pam.  Cook approx 10 mins until fish flakes apart. In small saucepan over med heat warm milk & cream cheese.  Whisk until blended.  Add Pesto.  Spoon over cooked salmon.

Fence & Fast

The fasting has gone well.  I have survived pizza night, Medina Fair night and Bunco night.  Flying colors all the way.  Today..... not so good.  Its day 6 and I broke.  I am completely stressed out with everything going on in my life (which I will explain later) that some sautéed zucchini in olive oil took me.  I know.... pretty funny that it was actually something healthy... but oh well.  Tomorrow I will be back to finish my 10 days (although I will have to try a tad bit of the recipe I am posting this evening!!!).  At least I know that I am on the correct path and that the weight will continue to drop.... 11# to go to get to my goal!

Hubby and I devised a plan today.  We wanted to put up a temporary fence for the dogs since we are having to tear down our fence for the lake excavation.  This project has spiraled out of control at this point.  It started as a lake.... then I though it would be wise to call a barn builder to get opinions on how the barn that we imagine would fit into our pace.  We DEFINITELY do not want to make any mistake that would make us sacrifice an outbuilding.  It was a good call and I am glad we made it.  A very nice Amish man came out and is doing some drawings for us.  The meeting was one similar to when we built out home!  All I could see was dollar signs but I feel that he will be fair.  We will also have 2 others come out to tell us their opinion.  This razing was to be in the 2 year plan but it seems that Hubby is thinking sooner than later.  UUGGHH.  Hubby then thought of a great idea instead of putting the fence back that we could mound dirt and then make a retaining wall out of railroad ties.  Our landscaper came out to give us a quote as well.  MY HEAD IS SPINNING.  All of these pieces have to fit together seamlessly.  We cant dig the lake without building the mounds of dirt... we can't mound dirt where we eventually want a barn.  UUGGHH.  My suggestion tonight was to push the lake dig off for a month to figure out ALL of the details first.  I just don't want to rush and regret.

Temporary fence in!

Doggies new smaller area

I'm also a bit stressed because I have decided to apply for grad school to start next summer/fall.  I think that its something that will HIGHLY benefit our family and it will be attaining a personal goal for myself.  The kids are only getting older which is more reason for me to want to go back to work.  Its all about role modeling.  I think it would be great for my kids to know that I got to stay home with them and then I took the initiative to go back and get my Masters degree.   I hope I get in and I hope I finish.  My fingers are crossed.

Bread chopped

Tomorrow I am having several women & children over to do the annual audit for the mothers club.  Ever since Spring Tea I have been wanting to make a strata.  I chose a country style strata but used italian sausage and added mushrooms.  CAN NOT WAIT TO TASTE IT!!!  Even if its just a bite!
Here's the recipe!

• 12 ounces breakfast sausage, removed from casings1 medium onion, diced

• 1 tbsp olive oil
• 1/2 loaf italian  bread, day old or toasted in the oven
• 2 tomatoes, sliced1 tbsp fresh rosemary, finely chopped

• 1 1/2 tsp salt
• 1/2 cup half & half
• 2 cups heavy cream
• 8 extra large eggs
• 1 tsp black pepper
• 4 cups fontina cheese, grated (should measure 4 cups after grating)

1. Butter the bottom and sides of a 9"x13" baking dish.
2. In a large skillet, break up the sausage and saute in the olive oil with the onion until the sausage is cooked and onion is translucent, about 10 minutes. Once done, allow to cool and drain out the excess oil.
3. Meanwhile, cut the toasted or day old bread into cubes about 1" to 1 1/2" in size, set aside.
4. In a medium bowl, whisk together the rosemary, heavy cream, half & half, eggs, salt and pepper.
5. Layer half of the bread pieces in the baking dish. Sprinkle with half of the sausage/onion mixture, half of the tomato slices and half of the cheese. Repeat, layering with remaining bread, sausage/onion, tomato and cheese. Pour the egg mixture over the top. Cover and refrigerate for at least 30 minutes or over night.
6. Preheat the oven to 350 degrees F. Uncover the baking dish and place on a baking sheet. Bake 40-50 minutes (until golden brown on top). Remove from the oven and cover with aluminum foil for 10 minutes before serving

Juice Fast & More Jogging

Today starts my 10 day juice fast.  I will be taking a day off when Hubby and I see Coldplay on Wednesday but other than that I am all in.  I have been doing breakfast & lunch for the last 2 weeks with a normal dinner.  I figured that I would ease into it.  Today was rough.  Last night Hubby and I went out for drinks after the kids went to bed and this morning I was regretting it.  I felt horrible.  I only had 3 beers but this morning it felt like I had 12.  I went for a 2.5 mile jog to get over it.  I saw TONS of bicyclists and one of them had stopped to look at a map so I got to ask what the event was.  They were doing a 100 mile ride.  AWESOME.

After my run I mowed the lawn and weed wacked.  It was such an awesome day outside I decided to lay on the front porch couch... 45 mins later I woke up!

Dad was hungry for a pizza so they ordered.  I figured that if I could withstand the BLT's hubby made for lunch.. I could do anything.  Grrrr..  the pizza looked and smelled AMAZING.  Guess I will be meal planning for day 11!!!  9 more days to go!

Dog Sitting & Recovery

Luey is doing much better.  She finished her antibiotics and her incision has closed up incredibly.  She is still walking with a limp but a better limp than she had before surgery.  Im hoping that my bionic dog is on the up & up.  She is definitely in great spirits and her appetite is almost back to normal.  Im thinking that she likes being in her crate at this point... she has a dog bed she doesn't have to share... no kids climbing on her and she gets personalized attention when she is out.  Doggie Heaven.

One of Mike's friend took a last minute trip to Florida so we volunteered to dog sit.  The dog's name is John.  He was a rescued racing Greyhound and has the tattoos to prove it.  He is a very gentle dog.  He's 11 years old.  Such a good boy.  He's fitting in the house of estrogen well!

I'll post a great photo of one of my favorite summer time eats.  Flying Saucer Squash.  My BIL had gotten squash borer so Im not sure how many veggies he will get from his plant so I decided that, since it was my favorite, that I would grow some here.  This is my first plant and I have 6 more now going.  This is a photo of my 1st squash.... grow baby grow!  Yummy!!!!

TTA & Recovery

I've been away for a few days.  Still doing my juicing 2x a day and making some awesome meals... but now I am back to playing nurse.  This time for Luey.  Right when you think things are starting to settle down... WHAM.  She had right elbow surgery 1.5 years ago in December because of a limp.  They never saw anything severely wrong... but they cleaned out her joint hoping to find a bone particle and never did.  She recovered well and continued to limp for about 6 months.  Then she stopped and seemed to have healed.  About 3 months later she began with a limp again and we just automatically assumed it was her elbow.  Some days it didn't bother her but lately she was REALLY lame. Now it was obvious that it was her left hind leg.  Hmmm.  It was definitely worse in the morning and after being outside.  I called her Orthopedic Surgeon.

We saw Dr D on Tuesday.  He confirmed our fear.  Our big baby tore her ACL/CCL. UUGGHH.  This meant another surgery, another long period of crating, and lots of money.  Luey just turned 4 on July 9th.  Without saying, we would do whatever she needed, even if it were to the tune of $4000.  Dr D explained the different procedures available and gave me the option of doing it that day or waiting 3-5 days.  We opted to get it done ASAP.  He said that he would not know which procedure would be done until he had some X-rays done under anesthesia because the decision is based on her anatomy.  We had hoped for the TTA surgery vs the TPLO as the TTA has a shorter healing time.  She could be on leash walking in 2 weeks.  Now, we are talking about a 110# Rottweiler.  This isn't some chihuahua that I can carry under my arm.  This was going to be work.  We got a post op call at 5pm that her anatomy was suited for the TTA procedure and all went as planned.  WONDERFUUL NEWS!

Luey spent the night recovering and came home yesterday. I have been her full time nurse since.  Yes, she must be in the crate 24 hours and only out on leash to pee.  The fine print is that her leg must be iced 4-6 times a day for the first 3-5 days and she gets medications four times a day.  She has to be taken outside via leash but can't do steps so I have been slinging her with a towel under her belly to hold up her back legs.  Today the MIL offered us her doggie ramp which is pure heaven.  Helps 100% with the patio steps.  I only have to sling her down the 1st step from the house to the top patio step.  She is doing well. Not much of an appetite and VERY swollen but happy to be home.  I lay in her crate holding her ice packs and she continually gives me kisses and it makes everything worth it.  Gotta love unconditional love <3.

Today Hubby was home so I got to do some serious cooking.  I had never tasted Chilean Sea Bass before and decided it was time.  As a backup I made some Mahi but the winner hands down was the Sea Bass.  I made this with some broccoli cheddar rice, swiss chard and I made Caprese fresh from our garden. YUMMO!

Seared Chilean Sea Bass with Lemon Butter & Capers

2 4oz pieces of skinless Chilean Sea Bass
2 cloves garlic, Minced
1 whole Lemon, Zested And Juiced
3 Tablespoons Olive Oil
3 Tablespoons Butter
2 Tablespoons onion, finely diced
1Tablespoon capers, diced
Kosher Salt And Fresh Ground Pepper, to taste

Preheat oven to 375.  Heat olive oil in oven safe pan.  Salt and pepper fish on both sides.  Place in hot oil.  DO NOT FLIP.  Allow to crisp on one side only which takes about 5 mins in high heat. Once crisp put pan in oven.  Cook for 10 mins per pound.  Next take 3T butter and melt in small pan.  Add garlic, capers, onion and lemon zest.  Once onion is translucent add lemon juice (no seeds).  Mix well and take of heat.  Serve fish with seared side up and dress with Lemon Butter.  Enjoy!

My Zen & MORE JUICE

If there were no bugs in the world I would sleep on my porch.  I love the sound of my waterfall.  This week we somehow sprung a leak.. in a major way.  For this reason, I am glad I built the entire pond myself.  I know where everything is and how it is all laid out.  Problem was that it basically emptied all of the water from the pond.  The entire time I was scrambling to fix the problem I was apologizing to both my frogs & fish.  I'm sure that I looked pathetic.  Nonetheless, I got everything solved in about 30 minutes and I left everything open so that I could see that the problem was fixed for good.  Today I sealed everything up again.  There is peace in the world and I can go back to listening to my Zen.

So I am on day 6 of juice. STILL LOVING IT.  I did have one day that I had a headache but who knows what that was from.  Saturday I went to the market and got an overload of fresh organic veggies.  Its always a wonderful feeling to buy directly from the grower.  I am fortunate that I get much from my BIL the organic farmer, but I still purchase a lot.  I just wish I could grow everything.  It has really made me want to expand our garden for next year.  I got fresh beets, kale, cucumbers, a loaf of sourdough, some cheese, baby summer squash, green apples, and a ton of basil.  I went right home and conjured up a new recipe.  Its my favorite to date.


1 carrot
1 beet
6 stalks Kale
1 golden delicious apple
1/2" slice of ginger
1 cucumber


I am now doing 2 juices a day and a reasonable dinner.  Reasonable to me means that I have an average portion and its not fried or smothered in cheese.  Yesterday I made Chicken Enchiladas and tonight was spaghetti.  I had to find something to do with the boat load of basil I had so I figured that some pesto would go PERFECTLY with the sourdough.  ITS HEAVENLY.  I swear I could eat the whole loaf along with the entire bowl of pesto.  Oink oink. This, my friends, is why I will NEVER be skinny!


I was talking to a friend tonight and it has kinda stuck with me throughout the night.  I think if I am going to be AWESOME to my body and give it a ton of vitamins and minerals all day.. I am not going to completely throw the day out of whack for dinner.  I LOVE to cook... but it has given me more clarify about what I want to make for my meal of the day.  I now look forward to making a great meal.  I have made AWESOMELY good choices so far.  I know that I don't want to 'blow my day' on PB&J or some crappy cheesesteak.  I'd rather enjoy a fresh bowl of pesto and some great pasta.  Makes sense, right?

INGREDIENTS

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts (I USE WALNUTS)
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

NOTE.... if you are going to freeze this (as I do) do NOT add cheese.... wait until you are ready to use it.