Sunday, May 31, 2009
I think we should all have a free day. My free day is going to be on Sunday's. I'll be cooking Talapia today, I cleaned out my freezer and noted my current frozen inventory. I started writing up all of my food intake in the last two days. Should we include our current weight, measurements? I'm okay with publishing my weight.
This morning I used up left over pot roast to make Machaca style eggs. I sauteed chopped red bell peppers and a white onion, seasoned with pepper and garlic salt. Then I added the shredded left-over beef and finally 4 scrambled eggs. We ate this with corn tortillas and Sergio gave it an A+ for speed and taste.
Yesterday, May 29th at 7AM, Alan picked me up and we headed for Chantry Flats for a hike to Mt. Zion. The loop can be made shorter or longer by changing the routes you take. Alan was feeling adventurous and let me decide our route as we went along. Total time was about 6 hours and distance was almost 9 miles total. The only soreness I had today was in my calves and shins because I did a more strenuous hike last weekend that worked my butt, thighs, and arms. I'm hoping to either walk 30 minutes per day or go on hikes with Alan when I can to get toned and maybe lose 10 pounds. I'll post info on the previous hike later when I get more data about our trip. The pictures may be pretty but the hike was not easy the entire way up to Mt. Zion. There were annoying flies and mosquitoes that would not be repelled by even Deet lotion, one got me :-( On the way down and uphill hiker told us he saw a baby rattlesnake and I was so nervous for a while until we got back into the cooler areas of the woods. This was my first hike at Chantry Flats of the year and I really hope it's not the last.
Saturday, May 30, 2009
I watched an episode of "Barefoot Contessa" yesterday for the first time and decided to try out a recipe she demonstrated. She only used broccoli but I also added zucchini and peeled and diced potatoes. Toss the ingredients with olive oil, salt pepper, garlic chopped, and toasted pine nuts. I didn't have any pine nuts so I added crushed red pepper and Italian herb seasoning instead. Lay the seasoned veggies on a baking sheet and put in oven at 425 for 20-25 minutes depending on how small you cut your potatoes. Buen Aprovecho!