Eating and living locally . . . mindfully . . . simply.
OK cooking magazines, stop teasing me with your photos of steamed asparagus and strawberry shortcake. Here in Michigan we have at least three more months before the ground gives up anything new. To celebrate winter, here are some of my favorite soups & stews.
It drives my husband nuts, but when it comes to sports I don’t have a competitive bone in my body. I trained for a 10K one year and ended up walking most of it because I came across a really nice group of ladies who were just trying to finish using the run/walk intervals. I enjoyed the scenery and made new friends. The photo above is me and the group I trained with after my first sprint triathlon. I had three goals for that race: 1) Don’t drown. 2) Finish. 3) Don’t be the very last person.
I can tell that the holidays are over, because all of a sudden I’m getting super busy again at work. Travel, appointments, and new projects are starting to take over my desk. While I use Google Calendar to keep track of appointments and meetings (as required per our company), my “to do” list is comprised of various sticky notes and scribbles on hotel scrap paper pads.
Chances are that you already have the ingredients in your pantry for this main dish salad adapted from The Simple Art of EatingWell: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals (EatingWell).
While surfing the web, DH discovered a few oatmeal recipes that called for an egg, to up the protein as well as make it more creamy. Since then he has been tinkering, and I think this recipe is about as perfect as it can get.
I don’t know about you, but I weigh myself in the morning, freshly out of the shower, before eating or drinking, and after cleaning my ears (just in case – not that I have enough earwax to make a bit of difference on the scale, but one can never be sure), completely naked.
I LOVE Indian food, but it often takes forever. Which is why I was excited to find this recipe on the side of a Penzey spice bottle.
I actually have been thinking about this on and off over the past couple of years. I have two dogs, Nero and Grigio. They’re Italian Greyhounds and adorable if I do say so myself.
If you’re a regular reader of this blog, you know that cooking and eating simply, locally and in season is one of my passions. We’re about 2/3rds of the way through this series, so now would be a good time to recap.
