Saturday, October 30, 2010
I also feel like we have truly formed a new habit where we are mindful about not wasting money and resources at lunch time but eating quality food together and taking a real break. I feel like we'll be able to go out to lunch occasionally now as a conscious choice together without overspending and not because of poor planning or wastefulness. But for the most part, we'll continue this new lifestyle of eating together at home and making use of our leftovers.
We were so pleased with results, that we decided to come up with a new challenge for ourselves. A specific commitment that we could set, stick to, and that would improve the quality of our life for the better. This time, we decided to focus on fitness which is sorely lacking in our lives on any consistent basis. We wanted to take on something in the mornings. This way we would get our day off to a good start, which would hopefully spill over to a successful and focused work day, and would leave us free to relax and enjoy our evenings. To really formalize our commitment we wanted to invite other people to be a part of it also. We figured, if we were leading a group, there's no way we would be able to skip out. So we coordinated with another Meetup Group called Bellingham Fun and Fitness and are hosting a sunrise morning walking group at Lake Padden, Monday, Wednesday, and Friday mornings at 6:15 a.m. Yes, I know it's a crazy time of year to start outdoor activities, but that's what weather gear is for and the colder it is the more calories we'll burn. Plus this way we can include the dogs who also need their exercise (yes, they have rain coats too). Finally, in the ever increasing spirit of good financial resourcefulness, the activity doesn't cost us any expensive gym memberships and is something multiple people can do at multiple activity levels. We start Monday, November 1st and have decided to continue this one on up to Christmas week.
I'm looking forward to connecting with my husband through exercise, a hot cup of coffee in front of the fireplace after a cold morning walk, a quality shower before I start my work day instead of rolling out of bed and starting work in my pajamas, beautiful scenes of nature in the morning such as rain drops on the lake, foggy paths, and snow covered trees if we get so lucky, how good it will feel to sleep in on Tuesdays and Thursdays as if we have earned it, meeting more people and inspiring others to exercise, and discovering what new and unexpected delights come out of this just like the serendipitous surprises that came out of our last challenge together.
Monday, October 4, 2010
Roasted Sausages, Apples, and Cabbage with Caraway Bon Appétit October 2005
Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.Yield: Makes 2 servings
Active Time: 10 minutes
Total Time: 35 minutes
3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
3-4 carrots, cut lengthwise and then cut into two inch sections
1/2 head red cabbage sliced into 1 inch thick wedges
2 small apples (we used Gala), quartered, cored
1 1/2 teaspoons balsamic vinegar, divided
3 Italian Chicken Sausages, casings removed and crumbled
Preheat oven to 450°F. Mix oil, thyme, and caraway seeds in small bowl. Arrange carrots, cabbage, and apples on heavy large baking sheet. Drizzle oil mixture over. Sprinkle generously with salt and pepper. Drizzle 3/4 teaspoon vinegar over cabbagemixture. Roast 15 minutes. Meanwhile heat 1 tablespoon olive oil in medium frying pan over medium high heat. Saute sausage crumbles until lightly browned. Add sausages to baking sheet; cook until sausages brown and cabbage is crisp-tender, turning once, about 10 minutes longer.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Roasted-Sausages-Apples-and-Cabbage-with-Caraway-232875#ixzz11S9X9gJ9
Sunday, October 3, 2010
Mustard Marinate Bison Flank Steak Dipped in Horseradish
3/4 pounds Flank steak
3 Tablespoons Grey Poupon Dijon Mustard
3 Tablespoons White Wine Vinegar
2 Tablespoons Vegetable Oil
1/2 Teaspoon dried Herbes de Provence
Fresh cracked black pepper to taste
1 Tablespoon prepared Horseradish Sauce on the side for dipping
Mix mustard, wine, vinegar, oil, herbs and pepper in a shallow dish with a whisk. Add the meat to the marinade sauce turning to coat, cover or seal and place in refrigerator for at least 6 hours or leave overnight. Preheat BBQ to high. Cook for 4. Let stand for 10 minutes, cut into thin slices across grain and serve with a dab of horseradish for dipping.