Okay, ladies! This is a test....it is only a test. Getting together at Mem Day was lots of fun and it's been enjoyable to converse with you via text, Facebook, email, etc. With this whole "setting a goal for the month" thing, I feel like I want to have a bit longer conversations that my fingers are willing to submit to on text.
Now for you mobile superusers (Jennie/Robin) this may not be ideal. But I'm on my computer so much AND I type so much faster on the computer so I'm going to test this out.
Now, the month of July was pretty good for sticking to my goals. Okay, well 2 out of 3 ain't bad. I did not drink pop for the whole month and substituted with water and tea. I still need to get mmore water in. (I can hear Susan saying already....you don't drink enough water. But my big toe hurts. I know it's because you don't drink enough water. ) I ate 3 meatless dinners per week and it wasn't that difficult. Of course, I was on vacation or out of town at a conference for half the month so eating out and finding vegetarian is easy. Pretty much now at home I'm cooking one decent meatless meal and then quick "go to" meals for the other two. Chipotle black bean burgers are a good standby. What I did NOT do was "move every day".
Currently, the only goal I have for August is to stick with the 3 meatless dinners per week. With the accreditation deadline of August 5, I was so focused on that I barely realized July ended and August began. Anyway, I think that's the only goal I will have for this month.
Overall, I would say I am drinking less alcohol and drinking less pop which was the point of my 2 previous goals. I'm spending more time in the serenity room....aaahhhh. Coffee tastes so much better up there! :-)
Tonight I made Tomato-Zucchini-Corn galette with a side of corn on the cob.
Bought the corn, tomatoes and zucchini at Burwinkle's which is a local farm that I was completely unaware of until talking to Bill about wanting fresh corn. The corn tonight was AMAZING and really makes me think more about eating local just so it's fresh. Easier said that done though. I got the recipe from smittenkitchen.com which is a blog I follow. It's very hit and miss (strawberry, lime, black pepper popsickles????) but I like the photos and descriptions. http://smittenkitchen.com/blog/2013/08/burst-tomato-galette-with-corn-and-zucchini/
The farm had 3 kinds of corn, yellow and red grape tomatoes, zucchini, peaches....all so pretty. After I made my purchases I asked when the corn was picked. The very nice young lady at the cash register said, "this morning" with a tone of....hello, that's why the sign says fresh corn.
On a separate note, and since I don't know how to message on Facebook, I will respond to Jennie and say that we don't live in the woods but a typical subdivision with a creek and 'holler' behind the house. In the winter you can see the houses across the creek but in the summer it feels very secluded.
So, the goal is to set this blog up where all of us can contribute AND it will ping us when someone contributes. I think I've set it up where others can comment but I haven't figured out where we could all just write one after another. If anyone has ideas how to improve this, please let me know.
Okay, since I have no idea if this will even work, I'm going to quit typing in case it's a waste of my time.
Ciao!
Shauna
It works! Will add more later...just wanted to say thanks for getting it going! Now I have to go drink more water! ;-)
ReplyDeleteSpeaking of galettes! Here is a yummy one I ran across.
ReplyDeleteBroccolini and Feta Galette
Pies and tarts don’t always have to be sweet. This savory rustic tart
matches Broccolini, a natural hybrid of broccoli and Chinese kale, with
salty feta for a delicious meal wrapped in a pretty package.
http://www.marthastewart.com/331 746/broccolini-and-feta-galette
Prep Time Total Time Serves
10 minutes 1 hour, 15 minutes 8
Ingredients
2 cups all-purpose flour, (spooned and leveled)
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 bunches Broccolini (1 pound total) PHOTOGRAPHY:
1/4 cup grated Parmesan
2/3 cup crumbled feta (3 ounces)
1/4 teaspoon red-pepper flakes
1 large egg, lightly beaten
Directions
1. In a medium bowl, combine flour, oil, 1 teaspoon salt, and 1/3 cup cold
water. With a fork, stir to combine. Knead dough 1 minute. Cover with
plastic wrap and let rest 30 minutes.
2. Preheat oven to 400 degrees, with rack in lower third. In a large pot of
boiling salted water, cook Broccolini until bright green, 1 minute. With
tongs, transfer to a paper-towel-lined plate.
3. Roll out dough to a 14-inch round; transfer to a parchment-lined baking
sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a
2 1/2-inch border. Top with feta and red-pepper flakes; season with salt
and pepper. Fold dough border over filling and brush with egg. Bake
until crust is golden brown, 35 to 40 minutes. Serve warm or at room
temperature.