Weight - 242.0
Mood - 8
Pain - 6
Exercise - Yes, if you call unloading cabinets in the kitchen exercise.
My mood is quite a bit better this morning. Funny how cathartic poison pen letters are, even when you don't send them! It also helped that I made myself make a delicious dinner for Denny and our sock monkey boys last night and then actually got about 5 hours of sleep for a change. Sleep is a game changer. I look forward to the day when the pain from the incisions relaxes enough to allow me to sleep better. I was approaching that point when I went into the second surgery - it had taken months to get to that point.
We said good bye to a dear friend this weekend. Denny got a new grill last Christmas and finally had time to put it together last Saturday. And that meant...good by to the King. Yes friends, the King has left the building. The Char King was a faithful friend, cooking meals for us almost 5 days a week with help from Sweet Lady Propane. It was a sad moment. I have to admit over the past 12+ years, I'd grown fond of him and depended upon him greatly.
I cook a LOT of our meals out on the propane grill. Not just grilling, but using pans to sautee and also using Dutch ovens and roasting pans to actually roast meats. I know. We have a kitchen and stove and oven. It's crazy. But because of asthma, I just cannot STAND the smell of heavily seasoned foods cooking in the house. And when the smells linger, it's even worse. So consequently, I've become adept at cooking on the grill. And I knew the Char King like the back of my hand after so many meals together.
This new fangled, Johnny-Come-Lately...well, he's got six burners including a searing station. But he's gonna have to earn his stripes. So far, I'm skeptical. He's turned out burned burgers and dogs last Sunday and a seriously overdone Flat Iron last night. Although the meat had delicious flavor and was so tender you could cut it with a fork, I almost had to call the paramedics for some Ringer's Lactate with D5LR!
But I have faith we will break in this new contraption and over time we will become firm friends. But friendship is earned...so it may take a little time.
*sniff*
Good bye old friend.
(Oh and just a note...the picture of last nights dinner showed a MASSIVE portion of meat. The reality is it was only 4oz. Now you have the secret of fooling your tummy! Don't serve a measly little 3-4oz serving of protein in a hunk and expect your mind to get all excited and jiggy with it. It will look at you and crankily call you a B*tch. And it inform you that you will be having seconds.
But! Wait! There's more! If you take that same 3-4oz serving and slice it thinly across the grain and fan it out on your plate, suddenly that looks like a much more realistic portion and you fly under your brain's radar! Problem solved. Brain and tummy are happy! Peace rules.)
Today will be another day without kitchen access. It's completely torn apart and fridge is pulled out and moved, furniture moved, holes in ceiling. Have spent most of the day propped up in bed with a laptop working and trying not to cough from the drywall dust.
We ate a late lunch, so there may only be boiled eggs for dinner or pimiento cheese and celery or something lite like that.
Atkins Induction Menu Day 6
Breakfast - (349 Cals; 26g F (66% F); 14g C; 5g Fib; 16g P; 9g Net Carbs)
3 c Decaff Coffee, black, unsweetened
1 serving Purple Tex-Mex Caulibrowns (4oz Purple Cauliflower, 1/4 Jalapeno, 1/4c Red Onion, 1/8c Red Bell Pepper, 1 1/2 Tbsp Tomato, 1/4 cl Garlic, 1 1/2 Tbsp Cilantro, Bacon Grease, Cumin, Coriander, S/P)
2 lg Fried Eggs with 1 teaspoon Olive Oil
Lunch - (255 Cals; 17g F (58% F); 9g C; 3g Fib; 18g P; 6g Net Carbs)
Taco Bell Chicken Taco Salad - hold the shell, tortilla strips, rice and beans (3 oz Chicken, 2c Romaine, 1/8c Tomato, 1/8c Guacamole, 1/8c Sour Cream, 1/8c Picante Sauce)
Dinner - (337 Cals; 16g F (41% F); 20gC; 6g Fib; 31g P; 14g Net Carbs)
1 order Robert's Chicken and Veggies from Beck's (2oz Zucchini, 2oz Yellow Squash, 2 Mushrooms, 2oz Onion, 2oz Green Bell Pepper, 1 med Tomato, 2oz Broccoli, 1Tbsp Olive Oil)
Day 6 Menu Totals - (941 Cals; 59g F (55% F); 43g C; 14g Fib; 65g P; 29g Net Carbs)
Mood - 8
Pain - 6
Exercise - Yes, if you call unloading cabinets in the kitchen exercise.
My mood is quite a bit better this morning. Funny how cathartic poison pen letters are, even when you don't send them! It also helped that I made myself make a delicious dinner for Denny and our sock monkey boys last night and then actually got about 5 hours of sleep for a change. Sleep is a game changer. I look forward to the day when the pain from the incisions relaxes enough to allow me to sleep better. I was approaching that point when I went into the second surgery - it had taken months to get to that point.
We said good bye to a dear friend this weekend. Denny got a new grill last Christmas and finally had time to put it together last Saturday. And that meant...good by to the King. Yes friends, the King has left the building. The Char King was a faithful friend, cooking meals for us almost 5 days a week with help from Sweet Lady Propane. It was a sad moment. I have to admit over the past 12+ years, I'd grown fond of him and depended upon him greatly.
I cook a LOT of our meals out on the propane grill. Not just grilling, but using pans to sautee and also using Dutch ovens and roasting pans to actually roast meats. I know. We have a kitchen and stove and oven. It's crazy. But because of asthma, I just cannot STAND the smell of heavily seasoned foods cooking in the house. And when the smells linger, it's even worse. So consequently, I've become adept at cooking on the grill. And I knew the Char King like the back of my hand after so many meals together.
This new fangled, Johnny-Come-Lately...well, he's got six burners including a searing station. But he's gonna have to earn his stripes. So far, I'm skeptical. He's turned out burned burgers and dogs last Sunday and a seriously overdone Flat Iron last night. Although the meat had delicious flavor and was so tender you could cut it with a fork, I almost had to call the paramedics for some Ringer's Lactate with D5LR!
But I have faith we will break in this new contraption and over time we will become firm friends. But friendship is earned...so it may take a little time.
*sniff*
Good bye old friend.
(Oh and just a note...the picture of last nights dinner showed a MASSIVE portion of meat. The reality is it was only 4oz. Now you have the secret of fooling your tummy! Don't serve a measly little 3-4oz serving of protein in a hunk and expect your mind to get all excited and jiggy with it. It will look at you and crankily call you a B*tch. And it inform you that you will be having seconds.
But! Wait! There's more! If you take that same 3-4oz serving and slice it thinly across the grain and fan it out on your plate, suddenly that looks like a much more realistic portion and you fly under your brain's radar! Problem solved. Brain and tummy are happy! Peace rules.)
Today will be another day without kitchen access. It's completely torn apart and fridge is pulled out and moved, furniture moved, holes in ceiling. Have spent most of the day propped up in bed with a laptop working and trying not to cough from the drywall dust.
We ate a late lunch, so there may only be boiled eggs for dinner or pimiento cheese and celery or something lite like that.
Atkins Induction Menu Day 6
Breakfast - (349 Cals; 26g F (66% F); 14g C; 5g Fib; 16g P; 9g Net Carbs)
 |
| Purple Caulibrowns Tex-Mex style, low carb heaven with Fried Eggs Over-Medium. |
1 serving Purple Tex-Mex Caulibrowns (4oz Purple Cauliflower, 1/4 Jalapeno, 1/4c Red Onion, 1/8c Red Bell Pepper, 1 1/2 Tbsp Tomato, 1/4 cl Garlic, 1 1/2 Tbsp Cilantro, Bacon Grease, Cumin, Coriander, S/P)
2 lg Fried Eggs with 1 teaspoon Olive Oil
Lunch - (255 Cals; 17g F (58% F); 9g C; 3g Fib; 18g P; 6g Net Carbs)
Taco Bell Chicken Taco Salad - hold the shell, tortilla strips, rice and beans (3 oz Chicken, 2c Romaine, 1/8c Tomato, 1/8c Guacamole, 1/8c Sour Cream, 1/8c Picante Sauce)
Dinner - (337 Cals; 16g F (41% F); 20gC; 6g Fib; 31g P; 14g Net Carbs)
1 order Robert's Chicken and Veggies from Beck's (2oz Zucchini, 2oz Yellow Squash, 2 Mushrooms, 2oz Onion, 2oz Green Bell Pepper, 1 med Tomato, 2oz Broccoli, 1Tbsp Olive Oil)
Day 6 Menu Totals - (941 Cals; 59g F (55% F); 43g C; 14g Fib; 65g P; 29g Net Carbs)
(not that God barters or anything AWESOME like that) <--- BEST. LINE. EVER.
ReplyDeleteThe feisty you is so... hilariously likable.
Loving you and your family and all the ding dang plumbing troubles from afar!
Ha! I'm dating myself here, but if you ever watched that Burt Reynolds, Dom DeLuise movie called "The End" - where Burt is running down the beach calling out to heaven, "80% Lord! 80%!" LOL. I laugh just thinking about it.
DeleteLife would be so much simpler if God just bartered, right?! ;)
Love ya girl and thanks so much for your fun, loving voice in our little slice of reality! Hugs!
Still praying for your pain to just go away (was going to say lessen,but NO pain is the best), so go away, go away!!!! Thank you for sharing. And can you tell me step by step directions for the flat iron steak? I seem to mess up every steak I get my hands on (and I would be too embarrassed to tell you how old I am and STILL can't get it right), sigh.... Gentle hugs to you!
ReplyDeleteNancy, thank you SOOOO much. I will definitely accept those prayers! Pray early. Pray often!!!
DeleteAnd no need for embarrassment. That's why FCC exists, to help impart some of my familie's cooking distilled knowledge to others, since we don't have real live chillens of our own to teach! Although we do have nieces who are AWESOME cooks themselves, but not through any of our efforts - sadly.
I could tell ya how to do it, but I'd rather show you. It's pretty much the same ingredients (cept I may have added some dried parsley to the flatiron - I'm like that...) as on the "Six Golden Rules for Great Grilled Steak" blog post. Here's the web addy for it on Fluffy Chix Cook -
http://fluffychixcook.blogspot.com/2012/06/six-simple-golden-rules-to-great.html
Use the same grilling technique. The secret is a blazing hot grill and a blazing hot fire and ice cold meat. Yes, that goes against current thought, but we like it rare inside or med rare and very colored on the outside.
Once it is on, consider yourself married to that grill for 6-8 minutes on ignite! The trick is two minutes per side, then flip. You may flip anywhere from 2-4 times depending on how thick your steak is.
The thinnest steak is done in 3-4 minutes. The thickest steak (2-3") might take 14-16 minutes. Flatirons are more difficult to grill correctly than a ribeye - cuz of the meat density.
We generally grill between 6-8 minutes for a 1" to 1-1/2" steak: 2 minutes side 1 (1 min cover up, 1 min cover down); 2 minutes side 2 (1 min cover up, 1 min cover down); 1 minute side 1 again (cover down); 1 minute side 2 again (cover down).
The liberal use of granulated garlic, kosher salt and cracked black pepper, along with Worcestershire sauce and olive oil is the secret to our basic house seasoning. It works on all cuts of steak and pork - even chicken and lamb!
Hope this helps you master your grill, hon!
Oh, and we check the meat all the time by poking it with our finger. We can tell how done it is by how firm or giving the meat is to the touch.
DeleteRare Center(blue/raw = cold ctr) (poke the flesh between thumb and pointer finger and that's how meat feels).
Rare Center (red = cold ctr) (lightly touch your pointer finger to your thumb, then poke between thumb and pointer finger and that's how rare meat feels.)
Med Rare Center (red = warm ctr) (lightly touch your middle finger to your thumb, then poke between thumb and pointer finger and that's how med rare feels.)
Medium Center (pink = warm ctr) (lightly touch ring finger to your thumb, then poke between thumb and pointer finger and that's how med feels.)
Well Done (it's wrong. it's just. wrong. don't do it. and don't tell me about it.) (dead center = hot ctr and grey, mealy meat) (lightly touch pinky finger to your thumb, then poke between thumb and pointer finger and that's how well done feels.)
The firmer the cut of steak is, the more difficult it is to feel the different nuances of doneness.
(BTW - I wasn't thinking clearly this morning when I typed this out the first time and went completely backwards on it! This is the correct finger order for the quick doneness test!)