Skip to main content

The Best Laid Plans

Today I decided to get back on the horse. Well, actually I decided a long time ago, but I've only just been able to work up the will-power to get back into an exercise routine.  And being no stranger to falling off said horse (usually very early on in the race) I took the necessary precautions to be sure I would have no excuses: lots of hydration during the day, filling but nutritious meals and snacks, gear all laid out in a neat little pile so that I wouldn't spend a half-hour turning my closet upside down looking for something to wear.

But you know how the saying goes, the best laid plans of mice and men blah, blah, blah.

Halfway through my well-planned day, an annoying stomach bug decided to stop by for a visit.  I didn't have a plan for this, and the lesser me would have abandoned all hope of a workout, in favour of an evening spent on a comfy sofa.  But somewhere along the way, the lesser me had lost her voice, and the me that is fighting for her health, her sanity and her waistline decided to step up.  And step I did.  Slowly and painfully, the blocks went by, and then one mile, and then another.  It wasn't as far as I'd hoped to go, but it was far enough.

What's the plan for tomorrow? I honestly haven't thought that far ahead. I guess I'd better get to it!
3 comments

Popular posts from this blog

dinner : portuguese-ish fish stew

Our usual M.O. for dinner preparations is to decide on the food first, and then pick a wine to match.  But once in a while, we like to mix things up and go the other way.  Vinho Verde is one of my very favorite wines, and we buy it quite frequently, but we often drink it with whatever food we're having - because it goes with so many things.  As a result, we sometimes miss out on its full potential as a food wine.
But tonight I decided to bring the food to the wine and prepare a hearty Portuguese-style fish stew.  I'm careful to say style because people get all huffy when you suggest that your particular version of an ethnic dish hovers in the vicinity of what is truly authentic, whatever that is.  That said, here's my recipe.  I don't like to specify measurements because I rarely measure, so let your taste and judgement guide you.
Sautee some minced garlic, diced red onion and diced fennel in olive oil. Add some fresh thyme, red pepper flakes, diced chorizo, bite-size…

D. I. Y. dinner for the 1%

A few months ago, I noticed a very intriguing sign in a storefront window of an establishment under construction. The shop was to be called 'The Walk-In Cookbook'. Needless to say, my curiosity was peaked, but I resisted the urge to research the hell out of the topic and decided to wait until opening day to find out what it was all about.

Today, my patience was rewarded as I sauntered into the newly-opened establishment to take a look around. The Walk In Kitchen, it appears, is kind of like an Ikea for cooking. There are brightly colored posters that feature photographs of meals, accompanied by ingredient lists and the cost of said ingredients in 2 and 4 serving iterations.



There are also recipe cards, which double as shopping lists as you make your way around the store selecting from the attractively displayed produce and other food items. The layout resembles a professional kitchen, and you kind of get the feeling that a cooking class is going to start up at any minute. Exce…

cookin' up a storm!

Nothing like plummeting temperatures, bleak skies, and snow flurries to get me in the mood to whip up some comfort food!  On this particular night, I was inspired by a tuna casserole recipe that one of my friends posted on 'that other social network'.  I adapted the ingredients a bit to accommodate my dietary restrictions, but you can feel free to use the full-fat, full-sodium versions of any of the ingredients.  I didn't measure anything, (I rarely do) so you'll just have to wing it on that front.  Here's what went into the dish:

2 cans tuna fish, drained
1/2 package whole wheat pasta spirals
3 egg whites, beaten
2 tablespoons of Smart Balance spread
grated pepper-jack cheese
diced tomatoes
fresh chopped parsley
chopped onion
fresh ground black peppersalt, to taste (I didn't use any)

Cook the pasta according to package directions, drain.  Mix in all the other ingredients except for the eggs, and a couple handfuls of the cheese.  When the mixture has cooled sl…