Do You Know How to Listen to Your Hunger?

I found this link on my "How to Cook Like Your Grandma" blog and it made me think. Sometimes I do eat just because it is "Dinner Time" or because we have gotten in the habit of a little snack before bedtime. I was trying to think when the last time I was ACTUALLY hungry. Usually I wouldn't let myself get to that point. But maybe it is just because I don't know what hungry even feels like. It seems stupid & wasteful of expensive food (now that we are buying organic & local) to just eat because it is time or habit. Maybe if we back off eating as the clock dictates...maybe we will save calories & dollars.

Check it out: Do You Know How to Listen to Your Hunger?

Okay...this is more like it!

So last Friday & Saturday, we were told that we had a HUGE snowstorm by the media & co-workers. We maybe got 2-3 inches tops and the roads were bone dry by 9am Saturday. So I am not going to count that as HUGE.

We heard yesterday that another HUGE storm was coming through and I was skeptical...but still brought my work computer home because at 10am Monday, my boss told us to work from home. I am not one to argue with our leader, so I did. And I slept only to awaken to some fairly decent snow accumulation. By no means HUGE still, but at least it piled up & covered the roads. And it is still snowing...expected to continue all day & into Wednesday. Not a bad showing Cincinnati...I am sure there is panic in the streets, but I don't care because I haven't left the house.

Mark went to work but is headed home now...I told him to stop & get beer. No reason to be home bound without beverages.

The dogs don't seem to mind one bit either...

Kris

Plan for the Future

One way that I know to combat cabin fever in these dark days of winter is to make plans for better times ahead.

To that end, I have begun to plan a big trip to Isle Royale. We are thinking a week long backpacking trip at the end of August. It takes approximately 13 hours to drive up to where the ferry takes off and then another 2 hours to get to the island. We might stop off in Madison, WI to check out Mark's old stomping grounds and to break up the driving part of the trip into two more leisurely days.

Once we get to the island, there are many fantastic routes available. The one that sounds like it is going to work for us is the Feldtman Ridge Trail. It is a 30.3 mile loop...which we could easily spread out or power through as we feel up to.

There are campsites & water scattered along the trail. Lakes, Bays, Moose, Swamps, etc abound.

Just thinking about camping & being outdoors makes my heart happy. Add in some moose snuggling and I am as high as a kite. Can't wait for summer!!

Kris

I miss SUNSHINE!!!

Something is wrong with me...I am tired...especially moody...unmotivated. I am convinced that this funk is caused by Cincinnati's lack of sunshine. It has literally been cloudy since last Thursday...a WHOLE WEEK of gray sad skies. So I think I am also gray & sad. I already hate the cold, but add rainy nastiness to it and bleck!

I think it is amazing just how important sunshine really is - not just in my mood - but for plants, animals, the soil, weather systems, etc. And how important a lack of sunshine is also.

Maybe I should buy one of those Daylight Boxes for emergency purposes. Or maybe I should fly down to Florida to visit Mom & Dad afterall...


Kris

Beef Glorious Beef

John McKinney (aka The Beef Guy) arrived yesterday at our house bearing gifts. It was like Christmas all over again. This beef is 100% pastured, Hormone Free, Antibiotics Free, local & fresh. I am so excited to try one of the steaks...I have never had pastured beef before, but have heard good things.

As you can see...our basement chest freezer is filled to the brim...and it was literally empty before. We are splitting the shipment with Mark's Parents & our friends Andy & Beth of Chillicothe. The guy said that business is so good that he is sold out until April, but if you are interested...we have the info and he can schedule a drop-off later in the year (like around grilling season?!?!?) Let us know.

For those of you that are curious...here is an inventory of what we recieved:

Everyone gets:
2 T-Bone Steaks
3 Soup Meat
1 Beef Arm Roast
2 Ribeye Steaks
1 Short Ribs
1 Cube Steak
2 Chuck Roasts
3 Sirloin Steaks
1 Round Steak
15 pounds of Ground Beef

Need to fight over:
1 T-Bone Steak
1 Ribeye Steak
1 Round Steak
2 Sirloin Tip Roast
1 Rump Roast
1 Cube Steak
2 Short Ribs
2 Soup Bones (1 to M&K?)
1 Soup Meat
1 Rolled Brisket
1 Flank Steak – M&K?
1 Heart
2 Livers
1 “Burger” (whatever that means)

Not bad!! And $1.50 a pound live weight turned out to be $560 for this whole thing...split 3 ways = $186.60 per person. Helps local farm & is healthier.

Kris

Spaghetti Carbonara

This could not have been simplier or more delicious. I have always wanted to try to make this, but was always confused how the eggs worked in...but I braved ahead and found a popular recipe on AllRecipes.com. It turned out great and took literally 20 minutes from start to finish. The hardest part was not eating all the bacon before the pasta was finished cooking. Not necessarily the most "Heart Healthy" recipe, but hey...sometimes you deserve a little bacon fat.

Check it out!! YUM!

Spaghetti Carbonara

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced (heritage pastured pork from Red Sun Farm)
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
4 eggs (pastured eggs fro Red Sun Farm)
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

1.In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2.Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3.Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4.Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Homemade Vegetable Stock

Last week we made Chicken Stock...which turned out great. So we decided to try Vegetable Stock for when we want to be "Veggie Friendly" in recipes & soups. So for about two weeks, I collected potato peels, carrot peels & tops, onion scraps & peels, green pepper lids, celery leftovers, etc. I put them in a container and put them in the freezer.

Yesterday, I pulled out my container and I had a TON of scraps. I took half of them, put them in a pot with 2 quarts of water & let it simmer for a hour. Mark & I strained the broth out, put them in plastic baggies in 2 cup portions, and put them in the freezer.

It seriously could not have been easier and it made the house smell very homey and delicious. Can't wait to try it in a recipe.

Here is a photo of the veggie scraps boiling and the recipe that I found on the net follows:

Homemade Vegetable Stock
makes 2 quarts

About 4 cups chopped vegetables - a mix of onions, celery, and carrots
2 large tomatoes, chopped (optional)
1 cup mushrooms, chopped (optional)
2 quarts water

Simmer uncovered for about an hour. Any more than an hour and the flavor will begin to deteriorate. Strain out the vegetables using a fine mesh strainer and pressing hard to squeeze out all the broth. Let cool then pour into bags and freeze or refrigerate. If refrigerated use within a few days.

• Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms, and asparagus. Corn cobs, winter squash skins, beet greens, and herbs like parsley and cilantro are also good additions.

• Vegetables to avoid: Scraps from the following vegetables are better off going into the compost bin, as their flavors can be too overpowering: cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes. Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown.

• Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.

• Storing scraps: You will want to collect about 4 cups of vegetables to make 2 quarts of stock. Save scraps throughout the week, wash and chop them into similar sizes, and keep them in an airtight bag or container in the refrigerator. If you are collecting scraps for longer than a week, store them in the freezer.