Be dynamite, Live dynamically!

Posts tagged ‘cooking’

Mindfulness is all it’s cracked up to be

Frustration about the shell of a hardboiled egg not coming straight off

plus noticeable tension in the body as I prepare my work meal for tomorrow

Plus mindfulness. …

Equals

An opportunity to slow down,
let go of that tension,
and carefully remove each fragment of shell without causing further disruption of the underlying egg structure

It didn’t take that much longer.

Was there really need for rushing anyway?

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Lessons learned about food today

The Ugly:

While reading Kris Carr’s Crazy Sexy Kitchen, I was introduced to the concept of Pink Slime.  Did you know that up to 15% of your ground beef can be comprised of this processed by-product melange, and still be labeled 100% ground beef?   Technically it *is* part of the cow, but it sure ain’t technically meat (muscle).  To kill bacteria it is also kissed by ammonia or citric acid.  Yum!

The Good:

+ Last time I juiced a bag of oranges I sat there and peeled them one by one.  My fingers were sore the next day!  This time, I serendipitously learned by trial that quartering them is a LOT faster.  Next time I will let them warm back up to room temperature before processing.

+ I made a potato-leek soup today based on the Julia Child recipe, adapted by YumSugar, and further adapted because, darnit, I didn’t have enough leeks left.   Added a celery stalk (since I had seen celery used on another recipe), used 2.5 cups of veggie broth (all I had left), 2.5 cups of chicken broth, and 1 cup of water.  Probably didn’t saute the taters and leeks long enough, hated adding salt at the end, but it is necessary-ish, and also added some of TJ’s italian pancetta.  Should have added an onion, but it is a’ight, edible.   Unbalanced.  Not sure what rendition of potato-leek soup I’ve had in the past commercially that made me want to make it at home, but I will keep trying until I find a variation I like (not today).  Perhaps I will also just try again with the proper amount of leeks.  I’ll try a non-dairy vegan version eventually too.  🙂

The Gratitude: 

I’m grateful I felt well enough to start some cooking this afternoon.   I have been feeling ill all week, with a combination of some stomach thing and sinus thing and today and yesterday my liver is annoyed, though, previous liver tests showed nada (biliary colic, perhaps, they say).

I’m grateful I have consciously prepared a homemade juice and/or smoothie every day since the I Can Do It – Ignite! 2013 conference, also inspired by Kris Carr’s urging (of the crowd.  Wish I was hanging out in her kitchen with her. *grin*)  Also serendipitously, my ninja blender broke while making the smoothie the day after, and my friend and I were picking little plastic blender bits out of one of the best smoothies I ever made.   However, I ended up buying a single-serve smoothie blender and that was the best thing!  SOOOO quick and easy to make a smoothie in a rush!    Less stress than making a whole blender full.

I’m grateful I finally used my food processor for the first time today after owning it for nearly a year to make the soup.   I had bought it and not used it because, you know, I wanted to watch the DVD and read the instruction manual, and all that jazz, AND, I had that kickass ninja blender that could shred a thick porkchop for the pups in no time at all.   It was used previously by a roommate to make cakes, and lo-and-behold, it was super easy!  I am much more likely to get around to making cookies now!

I’m grateful I have a soup in my tummy that didn’t come from a can, but was made by my own hands.  🙂

I’m also grateful I just wrote a blog entry.  May I continue to write.

(and OMG, I’m grateful the puppy is napping on the couch and not running around!)