tag:blogger.com,1999:blog-41858911001521414432024-03-13T11:03:19.456-07:00aseafish out of watercooking and eating for pleasure---grain and dairy freeaseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-4185891100152141443.post-52458474296768004442014-02-08T06:35:00.002-08:002014-02-08T13:31:31.156-08:00getting back to living<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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One week ago today, we boarded the Sapphire Princess in San Pedro Harbor and began a 7-day cruise. Today, we get off this ship and face life again. I'm feeling more each day that it's a true possibility. That is a shift I hadn't seen coming but welcome with open arms.<br />
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I have to remind myself with regularity that living life entirely in grief simply serves no one. Living is not forgetting, and grief and remembrance are not one in the same. I'll never forget. I do intend to live.<br />
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This cruise has helped in so many ways. The ease of being cared for, the crazily enormous choice in food, the entertainment we mostly ignored, the balmy weather (at least some of the time,) the cordial, helpful staff all gave me the chance to live in a safe cocoon for a few days. Did I mention we never got off the ship? We literally went to one show onboard, avoided most activities, took lots of naps, and soaked up the sun in short bursts. No sun burns, no hangovers, no vacation exhaustion.<br />
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Every night during dinner, our head waiter brought me the menus for the next day. My job was to choose what I'd really like to eat. Theirs, he assured me, was to be sure it was prepared safely. I did loosen my dietary restrictions a bit. Gluten was totally out, as was soy, but I didn't push the fruit intolerance. I decided to play that one by ear, keeping it limited on my own. I did consume some fruit, a little lemon here, a bit of olive oil there. And my biggest indiscretion of them all, sorbet for dessert on occasion. And the night he insisted they would make gluten-free tiramisu for me, I gave in and ordered it. No, it's not remotely healthy, and I'm not even a fan of tiramisu, but I love the gesture and their concern that I not only have safe meals but some fun with food, as well.<br />
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This morning I'm on my own with my food choices. Our last meal on board will be breakfast, probably at the buffet so I can see it first, before we disembark in a few hours. Then home by way of Whole Foods, a stop at Erika's to pick up Coco, and back to our own kitchen. I'm ready to give living another shot.<br />
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aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-26091072976569935972013-12-04T07:10:00.000-08:002013-12-07T10:28:12.677-08:00so you just keep breathing? not really a food postI tend to be a pretty private person. That may sound a bit odd, since I openly write about bodily functions, food restrictions, and my yucky health issues. I don't, however, often write about it when my feelings are hurt, I feel under-appreciated at work, or my heart is breaking. And to be completely direct, I don't even know why I am compelled to do just that, today.<br />
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I'm the oldest of five children, three girls, two boys. We've always been pretty close and still celebrate every holiday together. Our mother is 93 (don't tell her I told her age) and still the cement that holds us together, I believe. She's witty and cranky and, well, pretty much exactly what you'd expect from the woman who raised all of us.<br />
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This week the world changed permanently for me. My little sister and closest friend, Beverly Malouf Byrd, lost a hard-fought battle with an extremely rare, disgustingly aggressive form of cancer. And damn! she did fight. That story is hers, and I will not go into detail. She was as private as I, and many friends and family never knew she was ill. I know she didn't want to be thought of as the sicky. Her husband, Gary, fought hard for her, as well, and was by her side almost constantly through this. He's a saint as far as I'm concerned, and I'm so very glad he was there for her in every way possible. Their son, Dylan, caused the sun to rise and set for Bev. Attending his graduation from UC Santa Cruz was what drove her last spring, as ill as she was. She had every right to be proud of him. He's a loving, delightful, and talented young man, who adores his mother.<br />
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Bev said on many occasions that her purpose in life was to make others happy. She did just that. From her beautiful smile to her calm, friendly, welcoming demeanor, she lit up the room. To those of you who knew her, please add your experience in the comments, if you'd like. I'm not doing so well with words right now.<br />
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Right now, I am struggling to make sense of this senselessness. She's the one I'd call for help with that. We shared so much for so long, I'm at a loss. The one thing I plan to do may seem a little lame. Hell, everything feels pretty lame right now. Every Christmas, for years and years, Bev has made spiced nuts. Dozens of people looked forward to those every year. Her son and my daughter plan to continue that tradition for her. I can't eat them as she made them because of my health issues, so my plan is to tweak the seasonings for a fruit-free version. That will mean primarily using cinnamon instead of the spice blend she had perfected. When I've done that, I'll post the recipe. They won't be her nuts, but they'll remind me of her. That's all I've got for now.<br />
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I will miss you everyday, Bev.<br />
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<br />aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com6tag:blogger.com,1999:blog-4185891100152141443.post-35352329628656603732013-11-15T08:41:00.000-08:002013-11-15T10:46:07.369-08:00lemons, too? phooeyThere are few flavors I love more than lemon and lime, and lemon tops lime in my book, though maybe only by a hair.<br />
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<a href="http://4.bp.blogspot.com/-vRfh6Amgfh8/UoZrZAvv6cI/AAAAAAAAAkA/ef5cGwqBdwU/s1600/IMG_8297.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-vRfh6Amgfh8/UoZrZAvv6cI/AAAAAAAAAkA/ef5cGwqBdwU/s320/IMG_8297.jpeg" width="320" /></a>While wrapping my head around eliminating fruit, I've realized this may be the hardest. Funny, isn't it? Not apples or peaches or grapes or pears or avocados or even wine. Nope, for me it's citrus fruit that causing the most grief. I used to cut lemons in half and eat them out of hand, sometimes with salt, sometimes without. The lemons and limes in my fridge were the last fruits I gave away. It was hard. I knew I would not eat them or cook with them, and still it was hard. I must admit, I did something else that I normally NEVER do when removing a food I find I can no longer eat from my home. I kept a few limes, well, 2 limes. And half a lemon. It was a beautiful specimen: perfectly juicy with the most gorgeous pale yellow flesh. I couldn't send it down the garbage disposal or toss it into the compost looking like that. So I left it in a small open bowl on a refrigerator shelf where it could taunt me until it got all dry and brown and withered.<br />
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Have you ever put part of a lemon in the fridge to use later? In my experience, they don't usually hold up too long. They dry up or get kind of junky, and I rarely ended up using them, though I had the best of intentions. Not this last one, I pulled it out this morning, and it was just as beautiful as the day I put it in there, well over a week ago. I have since determined that was one evil lemon. It is now sitting by the sink where GK can use it to freshen the garbage disposal.<br />
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The limes will go today, too. Keeping them was just silly. What will remain is the void left by this exodus of citrus from my life. For years I've used it so often and in so many ways, every single day. Lemon juice in salads, on fish, in soup, on virtually every vegetable, brightening the flavors in lamb dishes. I'm hard pressed to think of a food not improved by lemon juice. Still for me and the rest of us who are fruit-less, it's history. And there truly is a void. White and red wine vinegars, Champagne vinegar, and cider vinegar are also fruits, as is citric acid.<br />
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Little by little I'm working through this fruit-free thing. And dish by dish I'm finding substitutes or rethinking the flavors. Distilled white vinegar holds some promise, though I will have to stop thinking of it as a cleaning product.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-60022569537519973102013-11-13T06:42:00.001-08:002013-11-13T16:37:46.598-08:00are you serious?Where to start...<br />
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I thought my diet was already pretty restricted, what with no gluten---no grains at all, really, no dairy, no legumes, no FODMAPS, few nightshades, almost nothing processed in any way, certainly nothing artificial or "food-like." I really thought there was nothing much left to remove. What can I say? I was wrong.<br />
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In the short time between her receiving the results of my blood tests and our appointment to go over those results, my doctor sent me a quick message. She said she thought I'd find the results quite interesting and cautioned me against doing too much advance food prep because much would be changing. My first thought? She must have forgotten I've already removed most offending foods. We're just fine-tuning. There's not much left to change or remove. Again, I was wrong.<br />
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When we met, she smiled at me gently, took a quiet breath, and handed me the paperwork she'd prepared with my results and recommendations. She explained I had one primary food intolerance and one combination issue, foods that were okay as long as they were not consumed at the same time. For me it's a need to allow a full four hours in between potato, including sweet potato even though they are different plants, in any form and grains or their derivatives. Okay, I can do this.<br />
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But, but, but---<b>fruit intolerance</b>, I'd never heard of such a thing. And, trust me, I still wish I hadn't. Apparently, my body doesn't treat fruit as food, to oversimplify a bit, never has, never will. This isn't short term. This is a lifetime reality. When I first viewed the list she gave me, I'm sure I was still in a fog of disbelief and relief. After all, we'd done the tests because I had not been able to resolve digestive issues completely---ever. I wanted---still want---to fix that. But...<b>all fruit?</b><br />
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I've since asked a million questions and pretty much divided the fruit list into the four different categories below.<br />
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<i><b>1. Well, this isn't so bad.</b></i><br />
pears, plums, cranberries, bananas, berries, kiwi, apricots, mango, fruit barks, citric acid, acetic acid, malic acid<br />
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<b><i>2. Darn it!</i></b><br />
Oranges, pomegranates, apples, cherries, grapes, cashews, cloves, nutmeg, mace, allspice, cream of tartar, palm oil<br />
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<b><i>3. You're joking, right?</i></b><br />
lemons, limes, fruit peels, avocado, honey, wine and apple cider vinegar<br />
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<b><i>4. Okay, now this is just mean!</i></b><br />
all <u>coconut products</u>: shredded, flour, cream and oil, olives and <u>olive oil,</u> wine<br />
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And again, I am so far out of water, it's laughable. I must laugh, or I'll cry. I'm starting to do what I advise others. I'm looking at what I can eat and choosing what I truly, truly love for now. I'm being a bit indulgent and gentle with myself as I make this adjustment, while adhering vigorously to the guidelines. I've also given away almost every fruit-related food in the house, except for those that GK particularly likes, as he will eat those. This is far easier than getting rid of food-like products because these should not harm the recipients.<br />
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My blog posts will likely focus on the ways I'm making this work, while I'll continue to share lots of general Paleo-friendly food ideas on my Facebook page, Aseafish Out of Water. My attention right now is on a Thanksgiving Day treat. I'm determined to create a foodie-lovers' sweet potato pie with maple syrup and a nut crust. I can do this.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com8tag:blogger.com,1999:blog-4185891100152141443.post-40262628294888800422013-10-14T07:52:00.003-07:002013-10-14T07:52:42.610-07:00an accidental book reviewI am such a creature of habit. I didn't know that about myself until fairly recently, though, I'm sure my friends and family were well aware.<br />
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One habit I've had for some time concerns cookbooks. I have lots and lots and lots. I often buy new ones, especially Paleo cookbooks, but I rarely use them. Mostly, they sit on one of many, many shelves. And worse, I often don't read or use them at all until they've been around awhile. I'll often open them, glance at a few pages, maybe the table of contents, then set them aside. This has become such a habit that I talk myself out of each purchase many times before I succumb to the temptation.<br />
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Yesterday, I bought a new cookbook, <i>Quick and Easy Paleo Comfort Foods, </i>by Julie and Charles Mayfield. I had almost ordered it half a dozen times on Amazon. I think at least once I even ordered it and then cancelled the order two minutes later. Yeah, that's another dumb habit I'm not so proud of.<br />
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Still yesterday, when we came home tired and hungry and not really wanting to cook, I actually opened that brand new book. Just look at its title, <i>Quick and Easy Paleo Comfort Foods</i>. And staring at me to the right of the Table of Contents was meat on a stick; okay, they called them Beef Kebabs. I love the look of almost any food on a stick. And I just happened to have thawed a package of beef filet chunks from US Wellness Meats. Before we even put away the groceries, I was making the marinade. A couple of minutes later (seriously) the tender chunks of filet were soaking up those lovely flavors. GK fired up the Big Green Egg, and we were off and running.<br />
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I still didn't know what I'd serve with the beef. When I am tired and hungry, I'm at my least creative. But somehow I opened the book to Greek Salad. It sounded perfect. And it was.<br />
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This morning, feeling more relaxed and less rushed, I've been turning the pages, oohing and awing over the pictures as much as the recipes. I've got a long mental list of dishes I want to try. Seriously, for those of us who cook virtually every meal we eat, quick and easy sounds like a siren's call. Possibly, the only thing better is comfort food, but we don't have to choose. Buy the book. Or ask your local library to get it for you.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com6tag:blogger.com,1999:blog-4185891100152141443.post-6791980333610625602013-09-10T07:53:00.000-07:002013-09-10T09:43:39.795-07:00life as a guided missileLately, I've done a lot of reassessing and reevaluating. For me, possibly for many of us, though I can only speak for myself here, finding direction has never seemed a natural thing. For much of my life, I heard "Do what you love, the money will follow." I always liked those words and despised them at the same time. Sounds easy enough, only what did I love? It didn't stay constant, and for everything I love, to this day, there's a flip side. It's not all sweetness and light.<br />
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I've always loved cooking, but not every day. Not when I was tired or grumpy. Not just because we needed food on the table. Not when someone else directed the menu. Not when I'd rather sit in the sand at the beach. Not if I had a great book that had captured my imagination. Not when I had to. In my wildest dreams, I would not want to plan, prepare, or cook food for a living.<br />
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I love to write: fiction, nonfiction, poems, articles, journals. Except, of course, not every day. Not when I'm tired or grumpy. Not when I'm feeling reclusive. Not when the thought of a pen or keyboard makes my skin crawl. Not when I just want to hide from myself or my thoughts. Not when I have to. And it's not just cooking and writing, I find those feelings and attitudes everywhere in my life. So, do what I love? That's a hard one.<br />
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So, I've decided to give up the whole do what you love thing. I will do what I do. Being a bit self-indulgent, I know the truth is, if I'm doing it, I love it. At least I love it right now. And I won't promise to love it or to do it tomorrow. Clearly, that makes long term planning a bit more difficult. Or, just possibly, it makes it easier. I'm becoming more and more convinced that we do little, if anything, in life that is truly wrong. I see how my seemingly poor choices, along with those of which I am pleased, have led me to where I am today. They'll continue to lead me. I'm not always proud of my choices, but they have served me. When I'm off course, I correct. And really, like a guided missile, I'm usually off course. I find that amazing about guided missiles. Except for the moment they hit their target, they're virtually always off course. They simply correct, and correct, and correct once again. And that is my plan. I will keep correcting, tiny corrections, not whole new targets, I sure hope. As much as I admonish myself for not having clear, concise, meaningful goals in my life, I'm far more directed than I admit, even to myself. Off course, a lot, unsure of the target I've chosen sometimes, and yet never so far off that a minor correction won't get me back on course, even if I'm not totally aware of the target.<br />
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My intention, where Aseafish is concerned, is to be much more outspoken and directed in my posts. I tend to be a somewhat guarded and reserved individual, especially when it comes to what's important to me, personally. I'm working on breaking through that a bit at a time. When I first began writing a blog that was food directed, I thought it also needed to be recipe and menu driven, though I rarely use a recipe or a menu. I thought I should have something new and different to say, even profound. The voice is my own, but I cannot promise that everything I say will new, and let's not even visit the idea of profound. I even thought I had to lecture. (ugh) I also didn't get too personal or revealing, though it could have sounded as though I did. I thought I needed to be vague and try for some universal appeal, even though many of my favorite bloggers are up-front and direct. Some will even tell you not to read their posts if you don't agree with them. I enjoy their candor, though that's not my philosophy.<br />
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<tr><td class="tr-caption" style="text-align: center;">Saying "goodbye" to teaching high school and "hello" to lots more time in the kitchen. Yay! retirement!</td></tr>
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I'm pretty sure we all know in broad terms that the Paleo community is not made up entirely of 20 to 30 year old cross fitters. Not everyone looks like a model or even wants to. Not everyone is just starting a family or looking for her first apartment. Many of us are settled in life with families and careers. I retired this year. I have grown children and grandchildren. That's a far cry from the college kid who is playing with meals for his first time ever. We all have different voices. We all, I do believe, have something to say. Go! Guided missiles.<br />
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<br />aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com4tag:blogger.com,1999:blog-4185891100152141443.post-71627487453125438412013-09-01T09:03:00.000-07:002013-09-01T09:12:52.867-07:00giving menu planning a shot---in my dreamsI am not a planner by nature. I'm not good at making lists, though I give it a shot from time to time. I'm not the best at follow-through. I tend to forget.<br />
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Still, having changed from a very structured life to one that's more free-flowing, I find myself surprised by mealtimes, at a loss for what to serve or eat. This is frustrating anytime, but when you deal with dietary restrictions and ordering in is not an option, it's downright scary. <br />
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I wrote those first two paragraphs about two months ago. At that time I seriously thought I could conquer meal planning. Two months and many attempts later, I'm declaring defeat. I can plan for a large party or a holiday with ease. Everyday stuff, though, just isn't happening, and I doubt it ever will.<br />
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Since, as I noted earlier, ready made food and ordering in are not options for me, I knew I needed to do something. This, like most of my food adventures in gluten-free and Paleo eating, has been and will likely continue to be a work in progress. I'm very fortunate to have a large chest freezer and a series of closets (and one underused dining room) that we've converted to pantries. So while I still don't have meal plans, I have lots of food that can be prepared at my fingertips. Of course, mostly I have ingredients. Ingredients require time, attention, and energy. I'm still working on the energy part.<br />
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I'll write more about what I'm keeping in the freezer and pantry soon. I've done that in the past, but like so many aspects of my Paleo food course, it is ever changing. My daughter will occasionally look into our fridge or pantry and say, "Who are you?". Everything looks so unlike what she'd always been used to seeing.<br />
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And, to those of you who plan, you have my unending respect and admiration. I don't know how you do it.<br />
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<br />aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-58689908064676733772013-07-04T08:07:00.001-07:002013-11-02T08:51:45.056-07:00steaks on the eggI'm looking forward to grilling steaks this afternoon, assuming these crazy temperatures and high humidity don't force me inside.<br />
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It seems as if I've cooked steaks forever. Until recently, I've felt comfortable in front of the grill. I grew up using a wood fire in a large built-in barbecue on the patio outside our kitchen door. It was beautiful and fun, but it pretty much had one temperature and you were on your own guessing what that might be. Trial by fire so to speak.<br />
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For many, many years after that, I used a Weber kettle-style grill. I loved it, them actually, as I went through a few ever-so-slightly different models. The one I still have, even though I no longer use it, is red with an accurate thermometer built right in. I love it to this day, but it was overshadowed by our Big Green Egg. Which brings us to my current wariness with grilling.<br />
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The Egg can be regulated beautifully. I've slowly barbecued deep pit style beef for almost two days with ease. I've also managed some great steaks from time to time. And at least twice, I've managed to set myself on fire. One of those times resulted in some pretty nasty burns and a trip to urgent care. Both necessitated and emergency call to my hairdresser. And there's my now ongoing issue with sparse eyelashes. But enough about my carelessness.<br />
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One big issue for me, aside my newly acquired fear of the flames, is keeping my steak rare and getting GK's well-done, while browning both well and not destroying the meat itself. We buy mostly grass-fed meat, and simply put, I don't want to ruin meat I had to talk myself into buying due to what seems like ever-increasing price tags. I was delighted this week to find a few clues. In Melissa Joulwan's <a href="http://www.theclothesmakethegirl.com/2013/06/30/rants-raves-6313/" target="_blank">The Clothes Make the Girl</a> this week was a link some of the best steak advice I've seen in awhile, dispelling some deeply ingrained myths.<br />
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If you are cooking steaks for the Fourth of July, or anytime soon, don't start your grill before you read these <a href="http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html?" target="_blank">great tips for cooking steaks from Serious Eats.</a>aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com1tag:blogger.com,1999:blog-4185891100152141443.post-5081859612409038652013-07-03T13:09:00.002-07:002013-07-03T14:55:13.328-07:00i should have known betterI've mentioned that I rarely buy food at Costco. I simply don't trust them. It's not that I never buy anything there, it's just that, normally, I'm super-cautious and don't expect much. Still, I almost always look.<br />
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Given my usual caution, I don't know what I was thinking today. I saw some beautiful T-bone steaks. Seriously, they were beautiful, and we are not even T-bone fans. I carefully selected an especially nice package of two steaks which weighed a little more than 3 pounds. I was thinking grand, fun-filled BBQ and leftovers. I was really kind of jazzed.<br />
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When we got home, I quickly went to the steaks to salt and refrigerate them, my usual routine. That's when I noticed the small print, explaining they had been "blade tenderized" and should be cooked to a minimum temperature of 180F for safety. Geez! 180! That's a joke, right? Even GK, who eats well-done meat, wouldn't want a steak cooked to that temperature. I, personally, am a rare meat fan. I'll tolerate medium-rare if I have to, but I don't relish the thought. 180F, no way.<br />
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Still, I do not feel bound to follow labels where safety is concerned. This label was a different situation. You can easily bring the temperature of the outside of a large piece of meat, like a steak, to a very high temperature, well over 180F without overcooking the interior. At least if a careless food industry has not poked holes all through it, you can. Blade tenderization stabs meats in mass, introducing the likelihood of
bacteria being moved from the surface inward. The result is a bit like
ground meat in terms of safety issues.<br />
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So now I'm sulking and trying to talk GK into taking the damn things back.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-13891657491935824882013-07-03T04:22:00.001-07:002013-07-04T14:44:35.874-07:00and now a new chapter begins...I'm a high school teacher. More accurately put, I was a high school teacher. Last week, I finished packing my personal stuff, said sad and encouraging good-byes to my students, completed the last reports, the final bit of paperwork, and drove away. For the final time.<br />
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It was a personal choice, though I'm still feeling a slight tinge of loss and am floundering a bit putting all my new freedom to good use. My plan is to sleep later each day, to play in the garden more, to talk myself into enjoying photography, to spend far more time in the kitchen creating and experimenting, and to write. I've not attended to this blog on a regular basis for some time. That will change.<br />
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In the coming weeks, expect more and regular posts, a new look, and most likely a new site. It will not be an overnight occurrence, more like an extended process, much like my learning to sleep past 3 or 4 am.<br />
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Thank you for your patience and for hanging out with me during these transitions. Now, to get into the kitchen, so I have something fun to write about....aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-2826162292173954972013-02-23T08:05:00.000-08:002013-02-23T11:53:48.769-08:00of crock pots and childhood<div class="separator" style="clear: both; text-align: center;">
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I've been enjoying my crock pots a lot lately. Possibly the best part for me is having hot, moist, long-cooking sorts of meals that take only minutes of my attention.<br />
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I love, really love, hanging out in the kitchen and spending all day on a sauce. I truly do. But I absolutely, positively do not enjoy coming home tired and hungry and grumpy after a day of work and hoping for a creative impulse. I'm not going to find creativity then not matter how hard I look. So instead, especially in winter, I try to keep something simmering and ready. Something that satisfies on all sorts of levels. Winter is serious comfort food time.<br />
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My favorite food memories are almost all of Syrian or Lebanese meals, the food my grandmother cooked (and my mother, though mom was always a southern girl at heart.) I don't make many of these dishes anymore, unfortunately. Many, if not most, use grains as a mainstay and gluten is abundant. Still, I long for those flavors. <br />
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One of my favorites was a long, slow cooked dish we simply referred to as green beans and rice. It started with ground lamb or beef (most often beef during my childhood years due to relative costs) that we browned with chopped onions, salt, and pepper. Next we added lots of green beans, fresh or frozen, and a can or two of tomato sauce and an equal amount of water. This simmered, covered for hours and hours and hours. Seriously. The green beans almost, but not quite, melted into the sauce. This was then served over mounds of rice, first browned in butter (probably margarine when I was a child) and steamed. I loved it, still do to this day, though when cooking in my own kitchen I made it with diced lamb or beef more often than ground. These days, of course, I don't eat rice and I also can handle only the tiniest amount of tomato. In reality, I should probably stay as far away from any tomato as I possibly can, but every once-in-awhile I use a little. Just a little. Still, that means no tomato sauce at all, since it's pretty darned concentrated.<br />
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<tr><td class="tr-caption" style="text-align: center;">A few tomatoes in a large pot of food can add the flavor without so much tomato.</td></tr>
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While trying to find a good lazy-day plan for a leg of lamb from Lava
Lake Lamb, I inadvertently discovered an easy dish that is becoming one
of my favorites. I love their lamb, and while I was not in the frame of
mind for hours in the kitchen, I was sure as heck not going to waste
that lamb. I decided to put the lamb in the crock pot and hope for the best. Then those green bean thoughts started dancing in my head. What if I put a couple of pounds of green beans in the bottom and layered the other ingredients? Now, when I say layer, I mean toss in randomly for the most part. They just end up in natural layers. I used what I had. Not wanting to chop an onion, seriously I was feeling that lazy, I used frozen pearl onions. I grabbed 3 small Roma tomatoes from the freezer and tossed them on top. Then I plopped the lamb on top of the veggies. I figured with that many watery vegetables, I would not need to add any more moisture. Good call, since there was plenty of broth produced without the addition of liquid.<br />
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What a delightful surprise. It was far better than I ever expected. The flavors were wonderful and even reminded me a bit of stuffed grape leaves, another childhood favorite. I have made this dish since, evening starting with a piece of frozen meat. I did mention the lazy part, right? It's virtually foolproof and not time-sensitive. It can cook 6 hours or 10 without issue.<br />
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I still love to spend hours in the kitchen when I have hours to spend, but it is utterly delightful to come home to dinner that's hot and ready and a house that smells like childhood.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-32918236156325793142013-01-01T08:58:00.000-08:002013-01-01T08:58:17.915-08:00ah, a new yearThere's something about a new year that delights me. The promise, the possibility, the very newness of it. I love New Year's Day. And I especially love this one.<br />
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Looking back on 2012, I can, but won't, recount far more negative than positive in those 12 months. That's not to say nothing good happened in 2012. In the world, in my personal life as well, I see much to appreciate. It's just that so much of 2012 does not fall into that category. 2013 is all ahead.<br />
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I woke this morning startled by my own focus for the day. I want to clean my kitchen---top to bottom, and more reorganizing and optimizing than cleaning. Still, I want it squeaky clean, as well. This is not like me. It's not that I'm a fan of dirty kitchens or anything else for that matter. It's just that it's not my focus. I've often mentioned that I am the mess-maker extraordinaire and GK has kindly volunteered to take care of the cleaning. This is a delightful arrangement that works quite well for the most part. What I do give up is control. When he puts dishes, utensils, cookware, foods away, he decides where they are to go. It's a matter of practicality, of course. But when I reach for a specific knife and find another in its place, my body tenses and I suppress (usually) a slight grumble. My tools should be where they belong, right? Not in my wildest, craziest dreams would I consider walk into "his" garage and moving so much as a screw. And back on the kitchen end, you don't even want me to start on the frustration of spending twice as long looking for ingredients that have been moved as I spend making the dish I'm cooking. So today is kitchen "cleaning" day, and for a little while at least, I'll be able to find things in my kitchen.<br />
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It was easy to get his commitment to help. It's pretty rare for me to ask for a day devoted to cleaning. When I do, I get cooperation, muscle-power, and encouragement. All the time, of course, he's in utter disbelief that I've said "let's clean." It's the best of all worlds for me and a most wonderful way to start a new year.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-84679485350914806922012-12-26T08:01:00.000-08:002012-12-26T08:15:45.184-08:00a bit of year-end nostalgiaI can't remember a time in my life, aside from a few bouts with depression long ago, when I was not enamored of food, just about every aspect of it. Cooking has long been my claim to fame, even though on a quite miniscule level. While there is much that I love about the way I cook and eat these days, I do miss a good deal of what I've left behind.<br />
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I miss coming home tired from work and starting yeast dough for a pizza that night. I've always made my own sauce, and it was ready and waiting in the freezer for the mood to strike. On several occasions, I made batch after batch of pizza dough from a recipe that had become muscle memory. They were certainly not perfectly round, and the toppings were a bit esoteric for some tastes, I'm sure---artichoke, eggplant, feta cheese, fresh tomato, jalapeno peppers, anchovies, fresh herbs from the garden as well as the expected and accepted. I will never forget some of the children in our family discussing my
pizzas. They all agreed they were the best they'd ever eaten. I loved
that. And I miss it.<br />
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Yesterday, I served a lasagne as part of a buffet lunch. It had to be gluten-free so that I could even handle preparing and cooking it. I had to ask GK and my daughter to taste the sauce as I made it. It was big and heavy with several kinds of cheese, a bit of eggplant still hanging on in our garden, thin slices of summer squash, spinach, and of course, the somewhat spicy homemade sauce. As it came out of the oven to oohs and aahs from a few nearby family members, I was almost simultaneously sad that I could not enjoy it myself and guilty that I was serving something I don't look upon as healthy to people I love. It's a weird one, like pouring another drink for a friend who's had too many.<br />
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So I'm giving myself a few days to reminisce about foods of days past. At the same time, I refuse to fall victim to my own mental ramblings. Right now, I have the rear half of an organically raised turkey browning in the oven before I put in in a crock pot to simmer a bit with some vegetables. I'll remove the meat when it's done and let the rest continue to simmer. It may not be pizza, but it's still playing with food. And at the end, I can serve it guiltlessly to my family and enjoy it myself.<br />
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I won't deny feeling a little deprived occasionally, not so much by what I can't eat as by what I can't cook, but I wouldn't change a thing at this point. Well, maybe I'd speed up my progress with some new cooking skills. I'd like for people to look forward to what I'm serving, and pizza is sure off the table. aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-71165064740889346682012-12-23T08:24:00.000-08:002012-12-23T09:12:34.960-08:00my best breakfast yetI used to love going out to breakfast, especially when I was presented with a meal that looked like a work of art. Eggs Florentine was a favorite, with all those spiffy garnishes and pools of delightful hollandaise. Those days are over for me, and I don't miss the pain one little bit. I do, however, miss pretty meals.<br />
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At home I'm sure I could make our table and plates look lovely, I just haven't gotten there. I'm still in the whining about preparing from scratch every single bite that goes into my mouth phase. It's been more than two years, so I hope I get over that soon.<br />
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I am over thinking of my meals as limited or limiting. I've mentioned one of my favorite things about this Paleo adventure is that I get to enjoy cooking and being a foodie again with no guilt, pain, or regrets. Yes, I'm still mourning the loss of really good cheeses but only slightly.<br />
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My mind started wandering down this path, the breakfasts out path, this morning as I ate my very ugly breakfast. This one did not even sort of look nice. I must have been REALLY hungry to serve myself a pile like that. (I did take the time to make GK's look pretty, partly to make up for forgetting to cook dinner last night.)<br />
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The thing is that lumpy bumpy pile of food was one of the best breakfasts I can remember eating. I sat there just savoring the flavors that almost took me by surprise. Not one thing on my plate was there for the first time: sweet potato hash browns cooked crisp in coconut oil, oven-baked and perfectly finished Beeler's bacon strips, two soy-free eggs cooked in bacon fat to just barely past over-easy. I don't think I've ever combined them all before. That's probably because sweet potato hash browns are fairly new to me and bacon, even safe humanely raised bacon, is not an everyday protein choice for me. Whatever the reason for the delightful flavor combo, I savored every bite.<br />
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I really should start working on the aesthetics, though. Flavorful and healthy may come first, but pretty meals are such fun.<br />
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If you've never made sweet potato hash browns, you're in for treat. With the use of a food processor, they are almost effortless. It certainly possible and not at all hard to make them without a food processor, though I can't make the effortless claim when a dish involves grating or shedding by hand.<br />
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Sweet potatoes vary in size, of course, and when shredded seem to grow in volume more than I ever expect. This is more of a method than it is recipe for that reason.<br />
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I usually peel one or two, since I keep them on hand for awhile. If your sweet potatoes are fresh and thin-skinned, you can certainly leave the peels on. Using the shredding disc or small julienne disc, shred potatoes. I use the pulse button, usually, as it give me more control. This takes approximately 45 seconds. To a preheated griddle or low, wide pan add an ounce or 2 of coconut oil and shredded sweet potatoes. I like to mound them in piles that touch but can be turned independently. Sprinkle lightly with sea salt. All that's left is to turn them occasionally, keeping a close eye as sweet potatoes can burn quickly. As I turn them, I often add a little more oil to the pan around the edges. The result is crispy, slightly sweet and salty goodness.<br />
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<br />aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-31593576296763638582012-12-11T19:13:00.000-08:002013-10-14T13:43:03.273-07:00paleo processed foodWhat's not to love about processed food? It's fast. It's easily stored. It's often tasty. It's readily available. It's diverse. It's so nice to come home to after a hectic day. It requires little of us. It's healthy? Uh, not so much. Unless, of course, you are your own food processor.<br />
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I am convinced that daily meals and
entertaining become so much easier with the help of a well-stocked
pantry, freezer, and refrigerator. That for me means processed food.<br />
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Still, I buy <b>almost</b>
no processed food. It's almost because I do but olive oil, coconut oil,
almond flour, coconut flour, and coconut milk. I also buy meat that has
been butchered, aged, and packaged. And I buy spices from around the
world. So, I do not claim to do all my own processing by any means.<br />
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Paleo
processed food is do-it-yourself processed food. It's really very easy
and very cost-effective. Every time I hear complaints about how
expensive it is to eat clean or how budgets just don't allow for good
food, the first thing that crosses my mind is the unreal cost of
processed food: potato chips, prepared frozen meals, pizza, burgers,
ready-to-eat entrees. Seriously, while I may spend a lot on groceries,
my steak, salad, and sweet potato fries cost less than most combo meals
at a drive-through. And some do-ahead prep, your own processing makes it
quick and easy, too.<br />
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So, teasers for today. Soon
I'll post some specific tips for making meals healthy, quick,
inexpensive, and most importantly, tasty. Can't wait a day? Check out
all the great ideas from <a href="http://www.theclothesmakethegirl.com/wellfed/" target="_blank">Well Fed from The Clothes Make the Girl.</a>aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-7253704002898227202012-10-09T09:41:00.000-07:002012-10-09T11:11:51.790-07:00what i love most about paleoAll my adult life, and a fair amount of my childhood, has revolved around food and cooking. Not just the necessity of eating, the sheer joy of it. I simply adore it.<br />
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Much of that time has also been dedicated to health, though not always in ways that turned out to be so healthy. I've followed Adele Davis, Atkins, Fit for Life, vegetarian diets, low carb, low fat, high protein, low protein, low sugar, no sugar, all natural, mostly artificial. I've consulted with herbalists and a medical intuitive. Geez! At one very odd point in my life, I even tried Nutrisytem and ate food from little packets. That doesn't sound too foodie-like, most certainly.<br />
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One of the hardest aspects of food and health in my quest was the business of giving up food for health. Every healthy step forward seemed to involve doors slammed in the face of foods, all kinds of foods. More than eating them, often, I missed cooking those no-no foods. I missed playing in the kitchen, even cleaning and chopping, but mostly roasting, braising, and simmering. I missed turning the pages of Bon Appetit and Gourmet. I missed Martha Stewart and Ina Garten. So, often, I'd stray. Just a little at first, then before I knew it, I was making gourmet pizza again. And huge, fluffy cinnamon rolls, and lasagne.<br />
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Out of nowhere, it seemed, I slammed head first into a wall I couldn't ignore. The pain was unbearable; the other symptoms had become undeniable. It wasn't new, none of it was new, but now it was in my face in a way I could not ignore. Maybe it was an age thing, maybe environment, could be stress-induced, I have no clue. I only know that there came a time when I simply had to sit up straight and listen to my body. I wanted to cry that day, that week, that month, that whole first year. <br />
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I followed the advice that I still give others, "Eat what you love that really works for your body. Ignore everything else on those food lists. Don't eat the "avoid" foods, but don't dwell on them either. And don't even consider trying to force yourself to eat foods you don't like just because they may be good for you. Ever!" As I did this, I found more and more and more foods I could not, cannot eat. Damn! Gluten-free alone has never worked for me. I had to eliminate all grains, <u>all</u> dairy, anything and everything artificial or enhanced.<br />
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Then I bumped into Paleo, that weird sounding world, oddly fixated on WOD and fat. Gee! This was the food I ate, and almost everyone was excited about it. Almost everyone on the Paleo sites and blogs and pages, I mean. Sure, occasionally there's some butter or potatoes or cheese. No big deal there, I can do a little subbing. I could read cookbooks again without getting teary. And magazines. And blogs! Lots of blogs!<br />
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As I was looking over recipes, food pics, and ideas from other bloggers this morning, I had a crystal clear vision of what really draws me almost magnetically to Paleo meals, food choices, and lifestyle. <br />
I get to work toward healthy and healthier. I get to mostly avoid pain. I get to eat real food. And best of all! I still get to be a foodie while doing it.<br />
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I get to do this with little sacrifice, really no sacrifice. Have a hard time believing it? Check out these delightful recipes and articles from and about other bloggers.<br />
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<a href="http://paleomg.com/pumpkin-pie-bars/" target="_blank">Pumpkin pie bars</a><br />
<a href="http://www.wellandgoodnyc.com/2012/10/07/refrigerator-look-book-dallas-and-melissa-hartwig/" target="_blank">What's in the fridge, Whole9?</a><br />
<a href="http://www.lifeasaplate.com/2011/10/13/sweet-and-savory-warm-apple-onion-relish/" target="_blank">warm apple onion relish</a><br />
<a href="http://balancedbites.com/2012/10/easy-recipe-pumpkin-pancakes-from-practical-paleo.html?utm_source=rss&utm_medium=rss&utm_campaign=easy-recipe-pumpkin-pancakes-from-practical-paleo" target="_blank">Balanced Bites' Pumpkin Pancakes </a><br />
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Next time I'll focus on the beast. aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-91908259161957465732012-09-23T08:31:00.001-07:002012-09-23T19:59:34.699-07:00slow cooking fun, a book review<div class="separator" style="clear: both; text-align: left;">
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For the next few days I plan to keep a few crock pots busy in my kitchen as I continue to try out as many recipes as I can manage from Carrie Forbes' (who we know and love as <a href="http://gingerlemongirl.com/" target="_blank">Ginger Lemon Girl</a>)<a href="http://www.amazon.com/Everything-Gluten-Free-Slow-Cooker-Cookbook/dp/1440533660/ref=sr_1_1?s=books&ie=UTF8&qid=1346595450&sr=1-1&keywords=everything+gluten+free+slow+cooker" target="_blank"> The Everything Gluten-Free Slow Cooker Cookbook.</a><br />
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I've been playing with these recipes for a week or two now, and I'm no where near through the list of dishes I want to try. So far, one of my favorites has been Dijon Beef Roast. It is so simple, yet the Dijon mustard adds just enough depth to the flavor to make it interesting and keep it familiar at the same time. This is one of those toss it together and it works kind of recipes as far as I'm concerned. I could make it every week and not get tired of this tender, tasty roast.<br />
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If you've recently started on a Paleo diet, have been eating this way for awhile, or are just removing wheat and other gluten-filled grains, Carrie's book will be a big help. While this is not a grain-free or Paleo cookbook, per se, many recipes fit that lifestyle just as they are, while others are easily adapted. I love thumbing through cookbooks for ideas just as much, if not more, than for recipes to try. This one is great for that. She shares so many ideas for different approaches to slow cooking that it just becomes a fun-filled adventure. Seriously.<br />
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I have never used a slow cooker for more quickly cooked dishes before. I must confess on my first attempt with salmon filets, I was a little too nonchalant and did not pay enough attention to timing. For dishes like this, timing matters, and the directions say so quite clearly. I'd suggest following the directions, unless you have someone like I do in the house who doesn't believe protein can ever be too done.<br />
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Think I'll head back to the kitchen now. I have two large Crock Pots going, but I still haven't tried the blackberry preserve recipe. Onward... <br />
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<br />aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com2tag:blogger.com,1999:blog-4185891100152141443.post-33092963629358741772012-09-22T07:33:00.000-07:002012-09-22T07:33:33.228-07:00it's all about methodI've recently come to a rather embarrassing realization, embarrassing for one who aspires to be a decent food blogger. I'm neither a fan of recipes nor of photography. I like reading recipes and looking at photos for sure. I just can't get really excited about creating either.<br />
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So what am I doing here? I am an avid cook. I cook for fun, for relaxation, for escape, and to eat, of course. I love playing in the kitchen. I rarely if ever know what I'm likely to end up with until I'm about to serve it. I love to look around the kitchen and start throwing things together. Fortunately for me and those I cook for, the results are usually pleasing.<br />
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I have had years and years of practice doing mostly this sort of cooking. I have and do follow recipes from time to time, though usually my (enormous) cookbook collection is more of a source of inspiration than of recipes I actually follow. I have mastered several methods and know which ingredients do what. So my kitchen has become more of a playground. <br />
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Improvisation in the kitchen is just plain fun in my book, though it does have its drawbacks. When someone likes a dish I've made and asks for the recipe, I stumble. I know it often sounds like I'm refusing to share, and truly it isn't that. Simply put, I don't have one. When I've tried to record each step and measure amounts and note specific ingredients, the dish suffers, suffers immeasurably. To those of you who create and share recipes, my hat is off to you. I will continue trying from time to time, but I know it's not my calling. I cook, I eat, and I write about food. Recipes --- clearly not so much. <br />
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<br />aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-54485294620273896112012-08-24T07:03:00.000-07:002012-08-24T07:04:25.389-07:00a bit of a hiatusAs you are likely well aware, I haven't been posting a lot lately. Between Coco's two surgeries (both of which require months of recuperation,) my silly and embarrassing work injury, and lots of changes on the job, I've been overwhelmed and overloaded and, simply put, not very creative. I do hope to be back in gear soon after several months of craziness and too little fun-filled cooking. Thanks so much for bearing with me. Love to all, Pamelaaseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com2tag:blogger.com,1999:blog-4185891100152141443.post-52058058165230575012012-07-30T06:49:00.000-07:002012-07-30T14:45:07.567-07:00cooking costcoI've made it no secret that I am not a fan of Costco for groceries. I read wonderful stories from those with access to Coscto warehouses that stock foods very different from ours here. I also hear from those who say they're more concerned with cost than quality. I have for the most part not been thrilled with the selection available nor the care given to the food when I shop there.<br />
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That is for the most part. Not always. Sometimes Costco is great, and if not great, perfectly satisfactory. This time of year, wild caught Alaskan salmon is available fresh and reasonably priced at $8.99 a pound here in central California. We can also get frozen organic blackberries and raspberries at far less than a standard grocery store. Asparagus has been plentiful and affordable, and though it's not organically grown, I feel relatively comfortable buying it. Asparagus does not appear on the "dirty" lists. When we get over to the central coast, we have more buying options. In SLO the Costco carries ground bison for less than half the price I see in my natural foods store here, as well as organically raised chickens, both whole and individual parts. In SLO they also often carry organically grown strawberries when is season, Alaskan cold-smoked salmon (lox), and unbelievably good procuitto (its only ingredients are pork and salt.) I'd love to see more of that here. I might be able to get excited about shopping there.<br />
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I usually don't buy much meat at Costco, but this week I was tempted by the whole, peeled filet of beef. Since the filet is very low in fat, and almost all the surface fat is removed in this form, I made an exception. It's certainly not that I avoid fat. It's just that when I'm unsure about the quality of the fat, as in not grass-fed and commercially raised beef, I want to avoid as much of THAT fat as possible. It is not a budget choice, most definitely. At $17.99 a pound, I usually wouldn't give it a second glance. In need of a treat and a menu shake-up, I decided to give it a try. Still, even after deciding to be indulgent, I looked for the smallest piece they had. I can only carry indulgence so far. That said, this stuff is <strong>really, really good</strong>. The filet was between 3 and 4 pounds and will make many meals for the two of us. I cut the whole filet into ten good-sized steaks, a dozen or so large chunks for skewers, and a couple of smaller breakfast steaks.<br />
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The side of wild salmon we cooked on the Big Green Egg (alongside a grass-fed tri-tip) with Vital Choice Seafood's great salmon seasoning and a touch of olive oil. The asparagus, I trimmed and washed, tossed in a little sea salt and olive oil, and grilled when the salmon came off. The salmon and asparagus, along with a quick salad, were Sunday night's dinner and the salmon will be found in lunches for a few days and at least one more dinner this week. The tri-tip (not from Costco) will also find its way into a few meals. I have some packed for breakfast (at my desk) this morning.<br />
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So, I'll admit it, I owe Costco a bit of an apology. Still, I can't help wishing they were a little more careful and consistent. <br />
<br />aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-24490519602147033812012-07-20T06:49:00.001-07:002012-07-20T13:12:52.921-07:00a struggle for self-careI've been more than a bit remiss about posting as of late, and a large part of that centers on today's topic. This has and continues to be a hard subject for me to wrap my head around. Or maybe I simply don't want to see what's in front of my face. And it's not about food. Sorry.<br />
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I spend a good part of each day doing a job I used to love. I felt that I made a significant contribution to my students' lives and education. I took delight in almost every aspect of this job, down to paperwork and telephone calls. For years I worked with a delightful mix of teachers, support staff, and administrators. Then the sky fell.<br />
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I won't go into all the sordid details. They're painful and boring. I will say that I am not alone in my frustration and near hopelessness in this. Virtually all of our staff at my school and others are facing almost the same issues. We have all in essence been told that we do nothing, provide no value to our students, and are not paid to think. I kid you not. Our daily schedules have been reworked adding 4 to 5 hours of structured assignments without removing a single other responsibility. All that we valued about our contribution to our students has been removed from the program. Teachers who could, have retired, many others are looking for different positions, some have decided they'll stay home with their families for a time. It's that extreme. Others of us, of course, are staying. At least for now. Or until the Prozac runs out. (Just kidding there. At least for now.)<br />
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Taking care of myself right now is <strike>a daily</strike> an hourly struggle. The weird thing is, I'm usually so good at this. I (usually) meditate, I (usually) pamper myself a bit. I'm a bubble bath nut and would happily spend hours relaxing there, and yet lately, I've had to consciously remind myself even to bathe. It's been awhile since I bothered to put on makeup. This may sound silly, but I recognize signs of depression setting in, and it's scaring me. I am not up for taking care of myself right now. When I go to work each day, I have no idea how I will manage taking care of the teenagers who need me to be there for them.<br />
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As I began this, I fantasized about reaching a wonderful conclusion, about telling you how I was going to make this work, find the silver lining. Now I know I am not there, probably not even close. I am lucky to have and thankful for a loving family's moral support. I have friends who care and listen. I am not alone. I am at a loss, still. Thanks for letting me share.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com9tag:blogger.com,1999:blog-4185891100152141443.post-29237314221188371492012-06-23T12:21:00.001-07:002012-06-24T07:15:45.611-07:00lots of right ways to do paleoSometimes I can be a little dense. I don't know how else to explain it.<br />
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I began following a Paleo diet because it just seemed to click. I had been telling people who asked, often those in restaurants or generous friends trying to cook for me, what I could and couldn't eat, what was in and what was out, for what seemed like forever. Then there was Paleo: no grains, no dairy, no legumes, no artificial crap, all the obvious. The "yes" list was short but abundant: quality proteins, vegetables, fruits, healthy fats. Perfect!<br />
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I was never committed to the historical aspects. I didn't care what Paleolithic women and men <b>actually</b> ate or whether they cooked it or if anyone would ever have eaten this meat with that produce. I liked the workability of it from a practical health standpoint. And I loved it from a foodie standpoint. The blogs and cookbooks were delightful. I could read Paleo recipes and know I could eat most of them. It seemed obvious. It seemed easy. I felt I was home. It was great.<br />
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Then, the way it always does with anything living, the picture changed. More and more and more recipes and pics included copious amounts of butter. People were writing odes to goat cheese. Processed meats were everywhere. I was seeing BACON BACON BACON. Discussions of how easy it is to eat in ethnic restaurants or even food courts abounded. Then the grains were randomly interspersed: rice or corn, mostly. Lots and lots of recipes with chocolate. Yes, it was dark chocolate, but it always contained a bit of milk. And then I started noticing how much people were talking about cheat days and percentages and ridiculing anyone adhering closely to the basic premiss. Here I was going, "but...but...but..." <br />
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While all these things were likely there all along, I mostly didn't notice. I do admit to some surprise when a highly anticipated cookbook came out with a huge dessert section. And I, of course, have seen the myriad of discussions about what is truly Paleo and whose version is most accurate. I just didn't ever find them very interesting.<br />
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Finally, while reading a well-written account of a blogger's off-the-grid restaurant meals, it really registered. I've seen post after post and photo after photo detailing restaurant,
even fast food meals. I would often think "Where do they find these
places? What about cross-contamination? What other ingredients are in
there?" But, of course, these questions don't come up for everyone choosing Paleo. <b>She can do this</b> occasionally. It doesn't mean she's failed or has to go on some sort of silly binge. It means she chose to eat something fun or special. But she also will not get sick as a result. I would. And it would normally not be short-lived. It's just too scary. And yeah, I'm a coward. Eating in restaurants is virtually non-existent in my life because I follow this plan out of necessity. It's neither better nor worse. It's just the way it is.<br />
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I still contend wholeheartedly that I am not severely tortured by my food choices. By some standards, sure, they're limited. Not by mine. I have stopped thinking of artificial anything as food. I can't imagine wanting cereal for breakfast. And while I may wistfully look at a take out Chinese menu or a beautiful, thick lasagne, I'll get more excited by a perfectly cooked lobster tail or a rare rib eye steak, believe me.<br />
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As always, a work in progress...aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com4tag:blogger.com,1999:blog-4185891100152141443.post-65073700387304326072012-06-19T09:16:00.003-07:002012-06-20T11:18:10.284-07:00yikes! my diet just got more restrictiveSeveral years ago now, in an attempt to discover what was causing pain so intense I entertained the idea of my image on a voodoo doll, I removed gluten completely from my diet. I was delighted and a bit surprised when the symptoms that had been cutting my work days short, leaving me whining in bed in the mornings, and generally disrupting my life morning to night, went away. I mean really gone. In a matter of days, I was no longer in pain. It felt like a miracle.<br />
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As many of you know if you've been through this scenario, the miracle doesn't exactly last. The intense pain didn't come back, thankfully, but other aches and discomforts started slowly manifesting. My feet were swollen or I was having new digestive issues or foods I hadn't thought of as problematic became so. I tried gluten-free grains for awhile, and while they taste good and are fun to play with in the kitchen, they just didn't work for me. Ouch! Over time, I removed more and more foods from my safe-eating list. It was scary; it was frustrating, but it helped for awhile. I no longer EVER consume dairy products, grains, legumes, sugar or sweeteners. I do still whine about a few absolutely wonderful artisan cheeses, but I wouldn't eat them on a bet.<br />
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I still love to cook and love to eat. Finding my way to a Paleo approach to food has been a lifesaver. People in this community share recipes, silly stories, amazing food pics, and encouragement. A funny thing goes along with all this support. I doubt that any of us want to say, "Hey! Something's still not working here." When we do say it, it's almost always accompanied by an apology of sorts. It seems like it should work just fine. Period. I follow a really strict program when it comes to food, so it's not that I've taken a 80/20 concept and turned it into 50/50. If I eat something "non-Paleo," it's because I didn't know it was there. Like relaxing with friends and forgetting for a heartbeat that I'm not at home where nothing crosses the threshold unless it's safe. Or so I thought.<br />
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I don't cheat. Really, not ever do I eat or drink something knowing it to be something I do not tolerate. I do, apparently, miss some of the rules of the game as they apply to me. For instance, the whole autoimmune issue just kind of aluded me. I just assumed it didn't apply to me. Irresponsible as this may sound, I had not paid much attention to what that term means. Clearly, I should have, since several apply directly to me. I knew I had those issues. I just didn't know they fell under that category. I know, irresponsible and rather stupid on my part. As I spent hours last night pouring over the whole autoimmune issue and foods that are likely problematic, I just wanted to cry. Seriously. I already prepare 98% of all the food I eat, never touch anything packaged or artificial, buy local and organic whenever possible, eat only vegetables, grass-fed meat and wild-caught, sustainable fish, a few local fruits, and high quality fats. <br />
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<tr><td class="tr-caption" style="text-align: center;">going</td></tr>
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Oh! I forgot for a moment the point of my whining here. I eat a lot of eggs and have spent unbelievably huge amounts of time over many, many months finding safe (ha!) soy-free and pastured eggs. Nuts, also, have been too big a part of my diet because I can grab a handful and eat them as I do any number of other things. And then there's our garden. We haven't had much of a garden in several years, so this has been a treat. We have at least 9 different heirloom tomatoes, 3 types of eggplant, 8 different pepper varieties, and tomatillos. They are beautiful, starting to be harvestable size, and completely off-limits to me if I want to tackle this health thing before it lays me out. Wah!<br />
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<tr><td class="tr-caption" style="text-align: center;">going</td></tr>
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So yes, working with the autoimmune issues means just saying "No!" to eggs, nuts, tomatoes, tomatillos, eggplant, and both sweet and hot peppers. Crap! I'm working hard right now to do what I always advise others to do when faced with food limitations. I'm trying to focus on what I can still comfortably and safely eat. I know I still have lots and lots of great tasting options that lend themselves to creativity in the kitchen. I'm going to start working on coconut instead of almond meal. (Funny how the ingredient that replaced grains becomes a no-no.) Good meat and seafood are still appealing options. A couple more days of whining and I may be there.<br />
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</tbody></table>aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0tag:blogger.com,1999:blog-4185891100152141443.post-6071906907385285182012-06-17T09:44:00.000-07:002012-06-19T14:26:33.050-07:00thoughts of dad on fathers' dayIt's Fathers' Day today, and I'm thinking about my dad, as I know many of you are.<br />
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We were not always close. In actuality, there were times, I'm ashamed to say, when I waited for him to go to work, dreaded his return, and delighted in the fact that he worked very long hours. Those, of course, were thoughts left behind in childhood. I don't think my father was quite ready for all the responsibilities of fatherhood as a young man. He sort of grew into the role, in his own way for sure, as he matured. I never knew I'd miss him as much as I do, and I sometimes think I miss him more over the years. <br />
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I am the eldest of five children, and as such had my own special set of rules. Rules I deemed <b>totally unfair</b>. Somehow, I was to be the shining example to my brothers and sisters. If they slipped up or embarrassed him, that was my fault. I should have been a better example. If any of my younger siblings were punished for an indiscretion, I was also punished. Well before I married and moved away from home at the ancient age of 18, this punishment concept had shifted to be oddly more inclusive. Grounding was the usual punishment, and if one of us were to be grounded, we were ALL grounded. You can just imagine how much my mother, as a stay-at-home mom, loved this arrangement. He went to work and she stayed home with five outraged, whiny children. The oddest thing in this whole scenario (in my opinion, at least) is that after I was no longer in the house, when he could no longer ground us all, and especially me as the eldest who was to be setting the great example, grounding ended. Most, though not all, punishment of any kind ended. He did not deem it fair to ground them when he couldn't ground me. My dad was smart and funny and quite the character, but he had some down-right interesting ideas about child-rearing.<br />
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One thing I didn't realize until much, much later in life was how proud he was of each of us. It's comforting now. Though as I began to write this my mind wandered back to childhood, when I think of him now, I mostly think of later years. I think of silly things, like meeting my parents at the farmers' market here, and wandering through vegetables and fruit looking for just the perfect ones for the yet undetermined dish. Or carefully picking out small, fresh cucumbers to make into pickles. He also enjoyed curing olives, and it was fun to watch the process, though I rarely participated.<br />
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Interestingly, we also rarely ate the end results be it olives or pickles. At least I don't remember eating them. My brothers and sisters may. Hmm, I still don't do well with fermented foods of any kind. I make them. They look great. They smell great. I'm afraid to eat them, so I wait until they've gone bad, then I throw them away. Maybe that's my legacy.<br />
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Happy Fathers' Day, Dad.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com2tag:blogger.com,1999:blog-4185891100152141443.post-40712947428726034082012-06-16T06:36:00.001-07:002012-06-20T13:15:29.277-07:00it starts with food book review; i love good writing.Of all the reasons---and trust me, there are many--- to own, read, and enjoy <i>It Starts with Food </i>by Melissa and Dallas Hartwig, just plain enjoying good writing ranks at the top with me. I love the way they write.<br />
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Truth be told, and a slightly embarrassing truth it is, I do believe I started my first Whole30 based almost entirely on their writing. I don't mean the ideas and information. I mean the style. It was fun. It was witty. It was straightforward and down-to-earth. And yes, I loved the ideas, the plan, the rationale, of course. But the writing spoke to me in a way I can't explain. I am so glad they weren't advocating a banana split diet. Who know where that path may have led. Shallow, aren't I?<br />
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Of course, <i>It Starts with Food</i> has lots more than style going for it. What they refer to as the "science-y" stuff is plentiful and fully understandable. References are abundant; you're not asked to just take their word for anything. And while this is not a cookbook, the sections on the foods you'll want to keep in your kitchen and how to make the most of them are accessible, easy to follow, fun, and offer a lot to foodie and non, alike. A couple of chapters address the specifics of the Whole30, so far my all-time favorite way to tighten up my food choices and feel just a bit healthier. While this has been available online since its inception, a version in print that can be read and reread is welcome. I may need two copies: one to treat with respect and another one to underline, highlight, and write in the margins---oh! and take into the kitchen. <br />
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I have but one tiny complaint; it's not really even a complaint. I do love this book and could hardly put it down. It's just that I'm pretty sure I would love it even more with a <u>slightly</u> larger font size. I'd happily pay more. Still, this is clearly minor.<br />
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Even if you're not a sucker for writing with style and flair, you need this book. Or, like me, two copies of it.aseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.com0