This week's training program was not as challenging for my physically as week 1. The moves are more glute and quad focused with some shoulder work. Diet related hives got out of control and changes are in place to correct that.Read More
In fact you may like "Love" even more than you liked "Girls". It's less annoying and more entertaining.Read More
It's funny how the body drops fat. My biggest drops are where I don't have much if any body fat.Read More
I have great flexibility and balance but pushups? Laughable. No worries, it's changable. The trainer has a workout that is used with their most senior clients. I am not even 50 years old yet but my muscles are as weak as an undertrained AARP member. Now I have a goal.Read More
Director PARK Chan-wok has a cult following history with his Korean revenge movie trilogy. “The Handmaiden”, written by Welsh novelist, Sarah Waters brings Korean-Japanese intrigue that unfolds exquisitely and higher budget with the injection of Amazon Prime funding.Read More
No matter what your reason for wanting more salad and raw vegetables in your diet we all know it's the right thing to do. Salad bars, premade salads and salad prep all can be prohibitive either due to price or the P in the A factor. I have solved all of this.Read More
If you've ever gandered at my favorites page you will see this book, the only book in that collection. This year I am not baking quite the usual variety because I am too busy working on my business annual review but I am baking. 4 items to be exact.Read More
Have you walked by an olive bar or noticed jars of curiously colored olives in specialty markets and wondered what makes each of them so different?Read More
Full spoilers ahead.Read More
I admit I am one of those people that doesn’t like their feet touched. AT ALL. I even flinch when my cat gets too close. Shoe store? Thanks but I will put them on myself.Read More
Eating a giant low calorie high volume salad is the best way to start each meal (yes greens for breakfast before you dive into that oatmeal). But what to put on your giant bowl of nutrition?
You can navigate over to the big list of no oil dressings or try one of my go-to's.
No oil Italian (play around until it tastes good to you)
- 2 c. no salt vegetable stock, homemade if you have it
- 1/2 tsp glucomannan (thickening agent that won't lose body over time)/konjac powder
- 2 tsp no-salt Italian seasoning
- fresh or paste basil if desired, to taste
- 6-10 cloves fresh raw garlic, peeled and chopped or put through a garlic press
- 1/3-1/2 c. good red wine vinegar
- 1-2 tbsp chopped kalamata olives (optional)
- 2 tsp sweetener of your choice to taste
Put the broth and dried herbs in a small saucepan and add in the glucomannan. Allow to come to a slow simmer over medium heat to bloom the spices. The thickener works without heat but I like to add it while cooking. After 5-7 minutes remove from heat and add in remaining ingredients. I put it in the Vitamix to chop up the garlic, olives, and basil. Add black pepper if desired and more garlic and thickener if desired.
I long wanted to see Christoper Kimball off of Cooks Country. Someone who eats so WHITE (ie only likes white meat chicken and god forbid anything be spicy) shouldn't be hosting a show with such a comprehensive mix of food preparations. The jury is still out on Milk Street Television. I've seen two episodes. After 5 I will render a verdict.
Now he's off the show (hooray) and while I really enjoy Julia and Bridget as test cooks themselves they don't cut it as a host replacement. It screams "filling in for now" and that's cool but after this season let's get it together.
That said these shows aren't about the host like say, a food network show is. It's about the food, the process of making it, history, product testing etc and for that a generic milk toast segment host is perfect. Host-wise, we need a little charisma to keep us engaged between segments, add additional punch and keep us wanting more. It's a tough call indeed but those people are out there. Much like a talk show has an engaging host what brings the show together is the segments.
Dare I say without an engaging host they are losing me as a viewer. It would be a tragedy for this show concept to disappear because they perfect food, truly teach (not just entertain) and provide science. It's a winning combination it's just not enough.
Do you spend hours or even days planning your weekly menu? Do you spend entire evenings pinning recipes on Pinterest? How about fantasizing making recipes from a TV cooking show or in a magazine, only to end up having it look like a cat's supper when you put it on a plate?Read More
Inspired by Serious Eats tip of alkalizing the cooking water to change the texture just like we do with pho noodles.Read More
I see all those ellipticals collecting dust now. What you put in your mouth is really all that matters in the battle of the bulge.Read More
When it's too hot to eat a cooked breakfast. Go raw.Read More