Category Archives: recipes

Post-Op Week 85: Rethinking Goals and a Recipe

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Nearly as fast as I put on the weight I gained over the holidays, I lost it.  Then regained it.  Then lost it again.  This rollercoaster ride my body’s taking me on is frustrating at most, but is what I suppose maintenance is at best.  What I need to grapple with is this:  am I ready to be here?

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Post-Op Week 28 Progress Report

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This week’s date with the scale ended well.  I think I’ll go on another one next week to see where things head with our relationship.

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Greeting 2014 and Preparing for 6-Month Follow Up Visit

This is how I chose to greet the new year, head cold and all:

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And 2014 will be my year.  Oh yes, yes it will be.

Tomorrow, I have my six-month follow up appointment at my surgeon’s office.  Is it ridiculous that I’m mad that the high temps tomorrow are supposed to be in the 40s so I have to wear heavier clothes?   I could wear what I wore last time I was at my surgeon’s office but it would mean I’d freeze my ass off as it is a summerweight maxi dress, and besides, it is too large for me now.

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Bonus Post: Citrus Herb Roasted Chicken Recipe

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This bird is pretty much the best bird you will ever eat. For reals. And it’s easy to make.

My Christmas gift to you, my readers: a recipe!

I decided that for our Christmas meal, we would eat something high in protein and flavor.  We’d already done turkey and beef tenderloin at Thanksgiving, so those were out.  Fish didn’t seem Christmasy enough, and pork just doesn’t have enough protein bang for the calorie buck, so chicken it was.  I decided to buy a roasting chicken (larger than your average bird at about 5-6 pounds instead of 2-3) so that we could eat on it the rest of the week, and have the carcass left over for me to make stock/soup out of later on.

This was seriously the best chicken I have ever made in my entire young life.  It turned out so moist and flavorful that I am pretty sure I will not roast chicken any other way ever again.  I mean, I’ll still make barbecue chicken legs, but this…for a whole bird?  It’s a great way to make it.

The secret to the moist meat?  The brine.  Brining a chicken is one of the best ways to ensure that it stays moist through the roasting process.  Since you’re roasting at a high temperature, the brine will help break down the muscle fibers in the meat, loosening them up so they trap water inside.  This helps keep the meat moist despite the high cooking temperature.

So here’s how I did it.

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Snow Day: Major NSV and Soup Recipe

As we are currently encased in ice, today was a snow day from school. I slept in, and have had a pretty leisurely day lounging about here at home. The roads are covered in ice, we can’t get out of our driveway, and it’s projected to be 16 degrees F tonight. More ice is coming tomorrow night, and we’re not getting above freezing until Monday afternoon. Fun times!

So I’ve cooked today and read a lot today. I really should be grading work, but my brain needed both the rest and the intellectual stimulation of reading things that were not student work.

I noticed something awesome today.  For the first time in my adult life, when I look down, I can see my toes.
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