Congratulations on your loss this week. I know other people have suggested it, but weight watchers can be really helpful, especially in regards to guidelines. (I did it last spring and lost 30 pounds then fell off the wagon.) Its nice because it helps you to get in the habit of how much you should be eating vs. how much you want to eat.
If you like thai food here is a lightened version of green curry http://thekitchenscale.typepad.com/the_kitchen_scale/2007/06/my_kind_of_fast.html
I have a large portion of it with brown rice (about two bowl fulls) and it is so filling, especially if you use more vegetables and you can even stretch the curry with a little more broth. Anyways, I suggest it just because it freezes well and fills me up.
Good luck and keep up the good work!
whoa. I have so many mixed emotions. And all I can manage is a keanu reeves "whoa"
I use my hands for everything! Yesterday I made chocolates filled with home made marshmallow and i doled out the marshmallow using my hands, it was so much fun! (just keep your hands wet!)
producestories: I have only made cinnamon rolls a few times, but that is what I've done (refrigerating the rolls the night before). And if I remember correctly they always turn out fine.
Its weird, my family and I never had breakfast be a family meal. Dinner was always a family meal, but never breakfast. So on Christmas it tends to be a coffee cake that we put out and people nibble on as they get hungry. Except one year when my brother and i made potatoes, scrambled eggs, and served the coffee cake. It was nice when we all sat around the dinner table and had breakfast together.
You could also do a braise (i'm thinking short ribs or something along those lines) and then reheat it the next day, I've done this for some dinner parties and it has worked really well from me. Also, soups are fantastic. My mom also makes lasagna (or rather assembles it) the day before and bakes it the day of. That way all the flavors have time to absorb and meld. Good luck and have a fun new years!
Actually, I get David Lebovitz' newsletter and he had a recipe for a ginger molasses cake and this is what he said "*If you can't find mild molasses where you live, substitute one-half strong molasses (available in natural-food stores) or treacle, and one-half honey or golden syrup." I'm not sure if strong molasses is the same as blackstrap as I always use mild. But it makes sense to me. However, everyone seems pretty sure, so unless you want to play in the kitchen (or need cookies immediately which is completely understandable) maybe stick to the original mild goodness.
My brother and I do something different every year for Thanksgiving. This year we had a three day feast of tamales, roasted poblano tomato soup, masa rafts, chiles rellenos, etc. It was fantastic. Heres a link to my blog and some pictures if you're interested. http://thekitchenscale.typepad.com/the_kitchen_scale/
Also, we just grabbed a rick bayless cookbook and planned our entire menu our of that, it was great.
Satsumas from a little farm not too far aways from home
chocolate mint brownies
marzipan bars
my neighbor's angel sugar cookies
weird peanut butter cereal stuff
stollen
My aunt and uncle used to send us a ham from heavenly ham every year, http://www.heavenlyham.com/Corporate/index.asp
I've always liked it.
This sounds like the perfect project to do over winter break!
I've made a fair amount of gingerbread houses, but my favorite house i made freshman year with one of my friends in the dorms. It was out of graham crackers, but we made Buckingham Palace with little gummy bear guards. It was fantastic!
Thanks Karen, I really appreciate your comment (it has made my day) and I hope you have a wonderful holiday season!
O, if you want to see pictures- http://thekitchenscale.typepad.com/the_kitchen_scale/
I think I'm going to make mini pies soon... great idea!
My brother and I celebrate Thanksgiving separate from our family since we are both in the Pacific North West. We had a Mexican three day Thanksgiving. Which included- red chile rice, chile rellenos, roasted tomato poblano soup, masa rafts with queso and poblanos, mushroom tamales, chile citrus glazed sweet potatoes, lots of tortilla chips, ice cream and fresh ginger cake.
I make stollen instead of fruitcake, its the official beginning of christmas :)
I don't think I should repeat the words that most often come up...
However, I live by myself so generally its me singing badly or talking to myself.
When I have company over its always "Can I do anything to help?" (keep in mind this is before dinner... after dinner only one of my friends offers to help do dishes)
I do the same broth trick as JerzeeTomato, it has always worked well for me.
honey and fig gelato from San Crispino in Rome.
I hate the smoke detector. It scares me every time.
I think my favorite is the rumbly noise of something rapidly simmering/boiling.
I have Thanksgiving with my brother (a vegetarian) and we do something different every year, generally carb centric though. Last year was roasted bell pepper soup with pasta, brushetta, onion rings (I don't know why, my brother really wanted them though), and possibly mashed potatoes... We also made Christmas cookies.
This year we're having a Mexican Thanksgiving- tamales, beans and rice, masa boats, roasted tomato soup and sweet potatoes with chile and orange.
The only traditional thing we keep is pumpkin pie.
Blog Name: The Kitchen Scale
URL: http://thekitchenscale.typepad.com/the_kitchen_scale/
What it's about: Trying to reconcile a love for food and weight loss. Mostly recipes and whatnot with the occasional rant about weight loss/body image. Its not a blog about what anyone should do, but its a chronicle of something everyone struggles with. Sometimes the food will be conducive to weight loss and sometimes not so much.
The blog is still a baby, I'm still finding my voice, and its been on a little break, but will be returning soon. Any feedback would be really helpful and appreciated.
There are traditional things my mom cooks (like cookies, this jello mold thing, stuff like that). And I have tried so hard to preserve traditions, but as my siblings and I have gotten older its been more and more difficult... as a result I have started my own traditions over the past few years, I go to my brother's for Thanksgiving (we cook something different every year, this year we're having a mexican fiesta) and I make Stollen every Christmas. And we try to have coffee cake Christmas morning.
1. I really can't answer that...
2. COFFEE
3. WINE
4. WAFFLES
5. I'm part Asian and a little Irish... this is also crazy difficult... I guess rice..
6. CAKE
7. HAMBURGERS
8. ANY SODA BUT
9. SWEETENED
10. CARROTS
11. JELLO
12. MUSTARD
13. SCRAMBLED
14. WHITE
15. DARK
I know a lot of people swear by chicken noodle soup, but does anyone have any other foods they turn to when they're feeling under the weather? For some reason grilled cheese sandwiches seem to sound good to me when I'm sick and nothing else does.
I know that cakes (unfrosted) can be frozen for a considerable amount of time, but realistically, how long can a cake be frozen?
I've seen a lot of really interesting foodie tattoos recently. On the Portland edition of No Reservations one chef has chopstick instructions tattooed on his arm. There has also been a lot of pork love, either the pig with dotted lines delineating the different cuts or even a heart with the word bacon on the inside in a recent copy of Saveur.
So, do any of you have foodie Tattoos? Do you want one? Have you seen any neat ones?
I'm making a soup tonight that calls for non sparkling apple cider. When I went to the store they only had sparkling so I got apple juice instead. What I'm really wondering is what's the difference between juice and cider?
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I love spicy food, I actually just finished a big bowl of homemade curry. Its weird, I didn't grow up with spicy food and not a lot of people in my family can handle it. But I definitely have built up my tolerance overtime, which I think has made it so I can appreciate the spicy and the flavor instead of just feeling like I'm on fire.
As far as sauces and what not, I love different sauces but right now I am in love with adding bird chiles (or thai chiles which i think are not as hot but look similar) in different dishes. They're tiny and sometimes lethal and fantastic!