Tomorrow will be a) very cold and b) SpecialK’s Birthday.
I offered him a choice of cakes, and he decided I should use the Aldi cake mixes he bought. I consulted with my gluten free baking consultant, and followed his recommendation to add sour cream to the batter.
I spread reduced sugar Strawberry Jam between the layers, frosted the cake with a hot cocoa frosting from Dollop.
I added some candy sequins on top, because it’s a birthday cake. SpecialK may not celebrate his birthday, but he eats cake.
Happy Birthday to my husband, and have a piece of cake.
A bit over a week ago, I had an accident. My new car remains unscathed, as I was NOT In a car accident. I had a problem at home.
Whilst getting my steps done comfortably early last Tuesday morning, in a home that was 72 degrees, I was exposed to 35 degree air. As it was comfortable in our home, I felt chilled from the colder air. Upon completion of my steps, I took a hot shower.
Woman down! I came to on the floor of the shower. I may have passed out again in the bathroom after the shower.
Leaving the bathroom, I saw two spots of blood on the tile floor. When I returned to look in the mirror, it began a tumble of medical issues.
The cut, above my eye, is healing. Every test I was given for my heart, I passed. (The steps are working). SpecialK has been traveling a lot this month; I have been the weekend wife.
Here’s hoping the scar is minimal, and fades quickly.
When I started eating low carb, we had zoodles frequently. I joined that bandwagon wholeheartedly. Then I got my bloodwork done, and I was happy. Immediately followed by the best zucchini avoidance game since early childhood. I couldn’t fathom eating that vegetable.
To keep up the look, I bought zucchini. Then I made Valentine’s Vegetables for SpecialK. Several servings were frozen, for lunches at the office.
Have I mentioned SpecialK travels for business? He’s been gone most of the past two weeks, reappearing for a week in the middle. Before his first week of absence, I made him a zucchini bread. He sliced it up, packed it as Elana recommended, and took it with him. After a few days of traveling, with air travel and different hotels every night, he told me the bread had fallen apart, and “by the way, it was a tad undercooked in the middle”.
I was quick to see a solution. Muffins! They don’t need to be cut in advance, individually packaged as the are. That will use the last of the zucchini’s to be found here.
I made generous sized muffins, which resulted in only 11 muffins being baked.
”They’re good’ he said. Phew! Then he said they weren’t quite right for him. I don’t understand…
Do you love zucchini? What is your favorite vegetable?
Pineapple is not the lowest carb fruit. Berries, like my beloved blueberries, are amongst the lowest carb fruits.
SpecialK keeps buying fresh pineapples, so he can use the pineapple tool we own. He buys more fruit than he will eat, and expects me to finish the rest. Sorry, dear, that is not happening.
I had made this cake, and a cobbler previously, and really enjoyed the cake. I have thoughts of how I will use the cake base, and it occurred to me to try pineapple upside down cake.
I made the cake base, skipping the blueberries, the cream cheese and the crumbs on top.
I oiled the Pyrex pan I was using. With our tool to cut pineapple, you get a slinky-like piece of pineapple, which Special K then cuts.
I put 1/4 C of my Xylosweet/blackstrap molasses mixture in the bottom of the pan. I laid pieces of pineapple on top, and the cake batter on top of that. I baked it according to the directions for baking the cake, until a tester came out clean.
I let it cool in the pan for a while, then put a plate on top of the cake, and flipped it. One piece of pineapple remained in the pan, until I coaxed it out and out it back in it’s place on the cake.
SpecialK declared that this cake tasted like pineapple upside down cake. Success!
Once upon a bowl of soup, I learned while visiting a friend in Western Massachusett, that I liked vichyssoise, the potato leek soup of an earlier time. Having picked fresh leeks during our visit to the farm, I wanted to see what other recipes I might enjoy with leeks.
A quick web search, and I found this recipe. I cut the leeks and cleaned them well, and then the magic began.
Of course, I could still make potato-leek soup, but right now, I am loving this dish.
While at a farmers market several weeks ago, we learned of a farm that was in the same town where SpecialK works. 10 minutes from his office!
We learned that we could go to the farm to get more fruit and vegetables. We went to visit.
Most of their products are pick your own.. SpecialK was not happy about berry picking. Pick your own blueberries? Yes, please and thank you! I only picked the plumpest, dark blue berries. The little ones, no thank you.
The raspberries were mostly golden , and a little bitter. I decided another week of sun might help them grow a bit sweeter.
On the vegetable side, we picked tomatoes, both salad tomatoes (for SpecialK) and plum tomatoes for me. He picked a small eggplant, and decided to try purple peppers.*
For me, he helped pull two leeks out of the ground.
We also bought a quart of peaches, so large the five peaches in that bucket did not fit in the bucket. “Please no handling the peaches” the nice lady on the other side of the table requested.
With all of the blueberries we now had, it was time to bake.
Since switching my food consumption to low carb, I have a hard time thinking of how I can have some of the old school food I grew up eating.
Imagine my surprise in finding an “Orange Chicken” recipe on a local store website that I would be able to make. (Once we bought oranges, of course.)
I don’t often plan to make dinner for more than the two of us. In simple terms, I was not looking to make leftovers. Since we wouldn’t eat over a pound of chicken breast, I cut the ingredients in half.
My one question on this recipe was about the ginger. Of course fresh would be better, but I didn’t have any and used ground. I wasn’t sure if the measurements were written for fresh. Additionally, next time I make this, I might try chopped garlic, cooked with the chicken, instead of using dried garlic powder.
Finally, SpecialK suggested cooking the chicken in the sauce. I might try that too.
We have so so many choices for what to put on a vegetable salad. I have been advised to make my own salad dressings, which I have done. For example I have made my own balsamic dressing, and foresee that I will again in the future.
Living with SpecialK changes some of my options. He would rather have me purchase than make some things, and salad dressing is mostly on that list.
In an ongoing effort to maintain a harmonious marriage, we have compromised, and bought dressings that seem to be healthy. Until today, when that ideal was shattered by an email from VeryWell.
The dressings that we use are made by Wishbone.
My point of concern was that the VeryWell article was strongly suggesting that we limit our choices to those that have less than (or equal to) 250 mg of sodium. These bottles each have 350 mg of sodium.
As I set the bottles up to take this picture, I realized that only the Caesar is made with EVOO. Sadness reigns, as I begin to realize I will be making salad dressings after all.