Devil's Rejects
As you may or may not know, my husband has a blog called Daves News and Reviews. On his blog he writes the latest news on Horror and Science Fiction movies and books. He offers his opinion on books and movies that he has seen or read and music reviews also. The reason I am writing this is I am also a Horror Fan (more B movie than mainstream right now) and the sequel to House of 1000 corpses , The devils Rejects is coming out in the summer and I am so excited!! My husband has the new trailer on his blog http://davesnewsandreviews.blogspot.com So if you like that kind of thing...Check it out!!!!
MY ELANN ORDER ARRIVED
I ordered from elann.com! I am so excited with what i got to try! I am also waiting on my knitpicks order to come!!!
This is what i got:
2 Pure Alpaca; 2 Baby Cashmere; and 1 Baby Silk.
This is what i got:
2 Pure Alpaca; 2 Baby Cashmere; and 1 Baby Silk.
i am making my daughter a purse to carry her headphones in. It is glittery eyelash yarn that i bought a long time ago so i dont know the brand. Its a shame the camera doesnt capture the watercolor effect of the yarns together. I am going to do a purple row again. I will take a picture when its all done! I am so excited!
Quick needle holder
One of my lists suggested this and i thought it was a great idea. especially for crafty people
Store your needles (knitting crochet) in a empty, clean pringles can! And you can decorate the ouside any way you like!!! Isnt that great??
Store your needles (knitting crochet) in a empty, clean pringles can! And you can decorate the ouside any way you like!!! Isnt that great??
grilled pineapple w/ nutella and whipped cream
now there are 2 ways to make this healthy and not healthy i will give both
1 can of sliced pineapples
nutella
butter spray (or butter) sugar (splenda)
cool whip (or fat free cool whip) or vanilla icecream (or vanilla yogurt frozen) melt butter with sugar
I use my grill pan
spray with PAM
dip pineapple in sugar butter mixture
grill both sides until soft
take off and plate put a scoop of nutella and a scoop of cool whip (or put it over icecream!!!
1 can of sliced pineapples
nutella
butter spray (or butter) sugar (splenda)
cool whip (or fat free cool whip) or vanilla icecream (or vanilla yogurt frozen) melt butter with sugar
I use my grill pan
spray with PAM
dip pineapple in sugar butter mixture
grill both sides until soft
take off and plate put a scoop of nutella and a scoop of cool whip (or put it over icecream!!!
LEMON CHICKEN
chicken cutlets (purdue has thin cut)
lemon juice
capers
mushrooms
salt
pepper
garlic powder
white wine
chicken broth low fat
1 clove garlic
capers
Season chicken breast with salt, pepper, garlic powder
Spray PAM and brown chicken in pan
take chicken out and add 1 can of chciken broth
chopped garlic clove
1/4 cup white wine
1/4 cup lemon juice
mushrooms
bring to boil and then down to simmer
add chicken back in simmer 15-20 minutes and then add capers
Serve with roasted potatoes
YYUUMMMYYY!!!
lemon juice
capers
mushrooms
salt
pepper
garlic powder
white wine
chicken broth low fat
1 clove garlic
capers
Season chicken breast with salt, pepper, garlic powder
Spray PAM and brown chicken in pan
take chicken out and add 1 can of chciken broth
chopped garlic clove
1/4 cup white wine
1/4 cup lemon juice
mushrooms
bring to boil and then down to simmer
add chicken back in simmer 15-20 minutes and then add capers
Serve with roasted potatoes
YYUUMMMYYY!!!
Italian Eggs over polenta
1 tube of polenta (or make your own with fatfree chicken broth 3 cups and 1 cup corn meal) pour in PAM sprayed baking dish, let cool and cut) CUT in 12 slices
2 cups fat free tomato sauce of choice
1 6 oz baby spinach
4 large eggs
1/2 cup asiago or parm cheese
Preheat oven to broiler
arrange polenta slices on baking sheet coated with baking spray
broil slices for 3 minutes until warm
While that heats, bring sauce to a simmer, stir in spinach cover and cook for a minute or so until spinach wilts. Stir sauce and make 4 indentations on tosauce and break a egg in each. Cover and simmer for 5 minutes
sprinkle with cheese
place 3 pieces of polenta on a plate and spoon on 1/4 of sauce mixture with one egg on polenta YUMMY
You can also make it mexican and use salsa and cheddar cheese with the eggs
2 cups fat free tomato sauce of choice
1 6 oz baby spinach
4 large eggs
1/2 cup asiago or parm cheese
Preheat oven to broiler
arrange polenta slices on baking sheet coated with baking spray
broil slices for 3 minutes until warm
While that heats, bring sauce to a simmer, stir in spinach cover and cook for a minute or so until spinach wilts. Stir sauce and make 4 indentations on tosauce and break a egg in each. Cover and simmer for 5 minutes
sprinkle with cheese
place 3 pieces of polenta on a plate and spoon on 1/4 of sauce mixture with one egg on polenta YUMMY
You can also make it mexican and use salsa and cheddar cheese with the eggs
Knit A Longs
Well I am starting to slack on my knit alongs! I am further on the red knit along that any other. I am making a thin twisted dropped stitch scarf. i am very happy with it. My cat pillow for the color knit along needs me to sit for a good 3 hours to catch up! My think pink knitalong is slow moving too! Plus I love to bead and i have people waiting on jewelry....I guess its better to be busy than sitting with my thumb up my a$$!!! Keep on knitting!!!!
WAFFLE SEED STITCH
Waffle Seed Stitch
This pattern has a definite diagonal look to it.
Odd number of sts
Row 1 (WS): K2, *p1, k1; rep from *, end k1
Row 2: K1, *k next st in the row below, k1; rep from *
Row 3: K1, *p1, k1; rep from *
Row 4: K2, *k next st in the row below; rep from *, end k1
THIS LOOKS REALLY INTERESTNG. A PLAY ON THE SEED STITCH! TRY A NEW STITCH!
This pattern has a definite diagonal look to it.
Odd number of sts
Row 1 (WS): K2, *p1, k1; rep from *, end k1
Row 2: K1, *k next st in the row below, k1; rep from *
Row 3: K1, *p1, k1; rep from *
Row 4: K2, *k next st in the row below; rep from *, end k1
THIS LOOKS REALLY INTERESTNG. A PLAY ON THE SEED STITCH! TRY A NEW STITCH!
HARRY POTTER KNITTING PATTERNS
I got this off of my knitting about.com. I was thrilled cause my nephews love Harry Potter and i am going to try to do a few for them..at least for next fall and winter! Check it out if you or someone you know LOVES Harry Potter!
http://knitting.about.com/library/weekly/aa062303.htm?nl=1
http://knitting.about.com/library/weekly/aa062303.htm?nl=1
one of my favorite stitches!
I am doing my knit red knit as a scarf with twisted drop stitches! (if anyone wants to join the knit along the buttons to the right) it is raise awarness for woman and heart disease.
Twisted Drop Stitch
Work in any st
To create long row of twisted dropped sts, insert needle into each st across a row, wrap yarn around both needles, then wrap yarn around right needle, knit or purl last wrap through st and extra wrap.
This st is now instantly long and twisted -- no need to drop any extra wraps as you did with the Drop St.
Twisted Drop Stitch
Work in any st
To create long row of twisted dropped sts, insert needle into each st across a row, wrap yarn around both needles, then wrap yarn around right needle, knit or purl last wrap through st and extra wrap.
This st is now instantly long and twisted -- no need to drop any extra wraps as you did with the Drop St.
Just a quick snippet of info i learned on knittinghelp. Now maybe i am the only one who doesn't know this but i was thrilled to learn this....When you go to knit your first row....ready for the AHA moment...Use the tail combined with your working yarn for the first 3 or 4 stitches so you don't have to weave in the ends ...You just cut it!!! OOHH MMYY!! What a moment for me!! I love this knitting community! I have been having problems with purling and my knitting-chicks group has been awesome in helping me with my stitches and magic loops and all that so a BIG HUG AND THANKS to all my girls at my group! You are all the best! And such an inspiration!!
Now I am into using the beading loom as you can see ....I am perfecting it and I am just thrilled with the results!! Well back to my KAL.....So many..So little time!! Be good to yourselves!
Now I am into using the beading loom as you can see ....I am perfecting it and I am just thrilled with the results!! Well back to my KAL.....So many..So little time!! Be good to yourselves!
Veggie-Topped Potato
Ingredients:
* ¼ cup hot chopped vegetables of choice
* 1 hot baked potato, split
*
2 tablespoons reduced fat cheddar cheese, shredded
Directions:
1.
Spoon vegetables onto potatoes. Top each half with 1 tablespoon of cheese.
Each serving provides:
* 188 calories
* 3 grams of fat
* 2 grams of saturated fat
* 10 mg of cholesterol
* 142 mg of sodium
*
Vegetable Pasta Salad
Ingredients
* 1 cup cooked orzo pasta
* 1 cup lightly steamed asparagus, cut the same size as the pasta, or peas
* ½ cup chopped red bell pepper or carrots
* ½ cup sliced green onions
* ½ cup chopped yellow summer squash
* 1 cup chopped fresh spinach
* 1 cup small cherry tomatoes (optional)
* ¼ cup low-fat vinaigrette dressing
* 2 tablespoons grated Parmesan cheese
* ¼ teaspoon salt
Directions:
Combine the pasta, asparagus, peppers, onions, squash, spinach, tomatoes, dressing, and Parmesan in a large bowl.
114 calories
2 g fat
19% calories from fat
1 g saturated fat
8% calories from saturated fat
20 g carbohydrates
344 mg sodium
3 g dietary fiber
Ingredients
* 1 cup cooked orzo pasta
* 1 cup lightly steamed asparagus, cut the same size as the pasta, or peas
* ½ cup chopped red bell pepper or carrots
* ½ cup sliced green onions
* ½ cup chopped yellow summer squash
* 1 cup chopped fresh spinach
* 1 cup small cherry tomatoes (optional)
* ¼ cup low-fat vinaigrette dressing
* 2 tablespoons grated Parmesan cheese
* ¼ teaspoon salt
Directions:
Combine the pasta, asparagus, peppers, onions, squash, spinach, tomatoes, dressing, and Parmesan in a large bowl.
114 calories
2 g fat
19% calories from fat
1 g saturated fat
8% calories from saturated fat
20 g carbohydrates
344 mg sodium
3 g dietary fiber
Warm Tomato-Pepper Pasta
Ingredients:
* ½ cup green onion, thinly sliced
* 1 tsp. garlic, finely chopped
* 2 Thsp. olive oil
* 1 large red bell pepper, diced finely
* 3 cups (1.5 pounds) tomato, seeded and diced
* ½ cup Parmesan cheese, grated
* 2 Tbsp. parsley, chopped
* 1/8 tsp. cayenne pepper
* ¼ tsp. pepper
* 8 ounces dry linguine or spaghetti
Directions:
Sauté onion and garlic in oil until soft. Add red bell pepper and saute until tender-crisp, about 2 minutes. Stir in tomato and cook over high heat until juices evaporate. Stir in cheese and next 3 ingredients: reserve. Cook pasta and drain well. Toss hot pasta with reserved tomato mixture. Serve immediately or at room temperature.
Serves 4
Ingredients:
* ½ cup green onion, thinly sliced
* 1 tsp. garlic, finely chopped
* 2 Thsp. olive oil
* 1 large red bell pepper, diced finely
* 3 cups (1.5 pounds) tomato, seeded and diced
* ½ cup Parmesan cheese, grated
* 2 Tbsp. parsley, chopped
* 1/8 tsp. cayenne pepper
* ¼ tsp. pepper
* 8 ounces dry linguine or spaghetti
Directions:
Sauté onion and garlic in oil until soft. Add red bell pepper and saute until tender-crisp, about 2 minutes. Stir in tomato and cook over high heat until juices evaporate. Stir in cheese and next 3 ingredients: reserve. Cook pasta and drain well. Toss hot pasta with reserved tomato mixture. Serve immediately or at room temperature.
Serves 4
First-Down Layered Dip
When served with bell pepper "scoopers", a serving of this dip is nearly 150 calories less than a serving of typical potato chips and dip.
Ingredients:
* 1 (8-ounce) tub fat-free cream cheese, softened
* 2 (15-ounce) cans black beans, drained and rinsed
* 1 cup halved grape tomatoes
* 2-3 dashes hot sauce
* ½ cup chopped scallions
* ¼ cup low-fat shredded cheese blend
Directions:
Preheat oven to 350( F. Spread cream cheese in the bottom of an 8- by 8-inch baking dish. Toss together black beans, tomatoes and hot sauce in a medium bowl, and spread over cream cheese. Sprinkle with scallions, then with cheese. Bake covered for 18 to 20 minutes or until hot and bubbly.
Serving suggestion:
Scoop up this dip with toasted French bread circles or baked tortilla chips. Or, use bite-sized chunks of green and yellow bell pepper to add an extra serving of vegetables.
Nutritional analysis per serving:
* 90 calories
* 4 grams fiber
* 1 gram fat
* 3 mg cholesterol
* 146 mg sodium
This Spinach Ricotta Quiche has a fresh spring flavor and it's packed with cancer-fighting nutrients.
Crustless Spinach Ricotta Quiche
Ingredients:
* 12 cups well-washed fresh spinach or 2 packages frozen spinach, thawed
* 2 teaspoons olive oil
* ½ cup finely chopped onions
* 1 cup low-fat ricotta cheese
* ½ cup egg substitute or 2 whole eggs, beaten
* ½ teaspoon dried dill weed
* ¼ teaspoon pepper
* ¼ teaspoon salt
* pinch nutmeg
* 3 plum tomatoes, seeds and juice removed, chopped (1 cup)
* 1 tablespoon grated Parmesan cheese
Directions:
1. Preheat the oven to 350°F. Grease a 9" pie dish. Steam the fresh spinach until just wilted. (Frozen spinach won't need to be cooked, just thawed.) Press the water out of the cooked or thawed spinach and set aside.
2. Heat the oil in a small skillet and cook the onions until soft but not brown. Combine the ricotta cheese; egg substitute, dill, pepper, and nutmeg in a large bowl. Add the prepared spinach, tomatoes, and onions. Mix thoroughly and tip into the pie pan.
3. Sprinkle Parmesan cheese over the top and bake until set, about 30 minutes. Let the quiche cool for 5 or 10 minutes before serving.
115 calories
3 g fat
27% calories from fat
1 g saturated fat
8% calories from saturated fat
9 g carbohydrates
327 mg sodium
6 g dietary fiber
Layered Italian Salad with Basil Vinaigrette
Salad Ingredients:
* 4 Roma tomatoes, thinly sliced
* 1 green zucchini, thinly sliced
* 2 yellow zucchini, thinly sliced
* Salt and pepper to taste
Basil Vinaigrette or Non-Fat Basil Vinegar:
* ½ cup balsamic vinegar
* ½ tablespoon olive oil OR none
* 8 fresh basil leaves, finely chopped, OR 2 teaspoons dried basil
Directions:
1. On a serving plate, layer alternate slices of tomato, yellow zucchini, and green zucchini in a stairway pattern so all vegetables show.
2. Mix dressing ingredients and add to vegetables. Add salt and pepper to taste.
Serves 4
Nutritional Analysis
Calories: 66
Fat: 2 g
Cholesterol: 0 mg
Fiber: 3 g
Sodium: 16 mg
Hot Apples with Oat Topping
Apples
* 4 tart apples
* 2 Tbsp. cornstarch
* ¼ cup maple syrup
* 2 tsp. lemon juice
* 1 tsp. ground cinnamon
Oat Topping
* 1 cup quick-cooking rolled oats
* 2 Tbsp. maple syrup
* 2 tsp. oil
* 1 tsp. vanilla
To make the apples:
1. Peel and core the apples, then cut into small chunks.
2. Place in a 9" glass pie plate and toss with cinnamon.
3. Stir well.
4. Cover with vented plastic wrap and microwave on high for 6 minutes, or until the apples are tender.
5. Let stand for 5 minutes.
To make the oat topping:
1. Place the oats in another 9" glass pie plate.
2. Drizzle with maple syrup, oil and vanilla. Mix well. Microwave on high for 1 minute.
3. Stir well. Repeat 3 or 4 times, or until the oats are crisp and very lightly browned but not burned.
4. Sprinkle over the apples.
5. Makes 4 servings.
Simple Fish Taco
Ingredients:
* ½ cup nonfat sour cream
* ¼ cup low-fat mayonnaise
* ½ cup chopped fresh cilantro
* 1 package (1¼ oz) taco seasoning, divided
* 1 lb (4 total) cod or white fish fillets, cut into 1-inch pieces
* 1 Tbsp vegetable oil
* 2 Tbsp lemon juice
* 2 cups shredded red and green cabbage
* 2 cups diced tomato
* 12 6-inch warmed, whole-wheat tortillas
Directions:
1. In a small bowl, combine sour cream, mayonnaise, cilantro, and 2 Tbsp seasoning mix.
2. In medium bowl, combine cod, vegetable oil, lemon juice, and remaining seasoning mix; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
3. Fill taco shells with fish mixture.
4. Top with cabbage, tomato, sour cream mixture, lime juice, and taco sauce.
Low Fat Carrot Cake with a Twist
Ingredients:
* 2 eggs
* 2 egg whites
* 2 cups flour
* 2 cups sugar
* 2 tsp baking powder
* 1½ tsp baking soda
* 1 tsp salt
* 1 tsp cinnamon
* 1½ cups pureed figs or prunes (baby food jars)
* 2 cups peeled and grated carrots
* 1 (8 oz.) can crushed pineapple (reserve juice)
* 1 cup raisins
* ½ cup chopped walnuts
* 1 cup powdered sugar for glaze
Directions:
1. Lightly beat together eggs and egg whites.
2. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into separate bowl. Stir to blend.
3. Add pureed baby food jars, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended.
4. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray.
5. Bake at 350 degrees for 35 to 40 minutes.
6. While cake cools, blend powdered sugar with 2 tablespoons reserved pineapple juice. Drizzle over cake.
Calories: 183.7
Fat: 1.7 g
Calories from Fat: 8%
Cholesterol: 20.5 mg
Fiber: 1.4 g
Sodium: 113.1 mg
Protein: 2.7g
Strawbrosia Parfaits
* 1 pint (2 cups) strawberries, sliced
* 1 banana, sliced
* 1 orange, peeled and sliced (or 11 oz can mandarin orange segments)
* 1 cup pineapple, cubed (fresh or canned)
* 1 cup (8 oz carton) lowfat, vanilla, or lemon yogurt
* ¼ cup grape nuts
* 6 mint sprigs, if desired
Directions:
1. In a bowl mix strawberries, banana, orange and pineapple
2. Pour orange juice over fruit and toss
3. Refrigerate until chilled
To prepare parfaits:
1. Divide one half of the fruit mixture equally into 6 parfait glasses
2. Top with heaping tablespoon of yogurt
3. Add remaining fruit divided equally; top with remaining yogurt
4. Sprinkle each parfait with Grape Nuts
5. If desired, garnish each parfait with a mint sprig
6 servings
Calories: 109
Fat: 1 g
Calories from Fat 8%
Cholesterol: 0 mg
Sodium: 55 mg
This is my colorknitters KAL that I am doing. i am further along than this but i decided to take pictures as i progress with it. I cast on 80 on size 6 knitting needles! I have never used knitting needles that small! I started Knit one row Purl next row but the purling was so hard on my hands so i am going to just knit the back. I hope you all had a great weekend! I did!
MY RANT FOR THE DAY
Well what a time i have been having lately. Having a chronic illness (RA) can be such a pain in the ass. Not to mention the fact that everything I love to do uses my hands. I love to knit and bead and cook....all things that can be very hard to do. So I get down on myself and depressed, which most people with a chronic illness do, and I think WHY ME? THEN, add the fact that I am overweight and trying so hard to lose it. I started out real strong and motivated and went down hill fast...and i dont even recall why...I say to myself..oh my periods coming....oh my RA hurts so bad today...oh its snowing....When all it is, are excuses for why i have no willpower. Why do we emotionally eat? Its a question I ask myself all the time because its one of the most depressing things for me to do...Lets see if I understand myself and way of thinking...Something bad happens (and depending on the day) I eat. Now we arent just talking about eating regular food. I have scarfed down jelly bread, scoops of old icing that have been in the fridge for months...And the best thing for me is sauce and cheese. I mean like lasagna, manicotti,pizza. Those are my favorites (gotta have the butter bread AND DONT FORGET THE DIET PEPSI...GOD FORBID I DRINK REGULAR...IT WILL RUIN MY DIET!!) then i have my chocolate dessert..not snack dessert..dinner dessert! I have to have it to "cut the grease" on my palet! Then i eat all night until my belly hurts so bad that i think i am goin to explode!! And then its one more piece or bite...Then its tums all night (not too bad..alot of calcium in them) Then I am so mad at myself and depressed that i cant see straight! And then i start all over again! its a vicious cycle! depression,eating,depression from eating so on and so on! THEN add the illness...And I am sure alot of people can relate..even if you have no illness..we all have something that makes us crazy.
These groups are great that I am in. People are so wonderful and caring and really understand when you say "I AM DONE" BUT why do we torture ourselves? Knowing the outcome of our choices. I dont care what people say..Food isnt a choice..its a drug..my drug of choice right now..not alcohol, drugs, shopping or even sex! (which i think disappoints my husband but that is a whole other rant!! :) ) There is a wonderful lady/author/inspirational speaker that i love. Her name is IYANLA VANZANT.
She wrote this poem/thoughts below. Its one of my favorites in the world. I read it all the time...so i am goin to share it and hope you like it too!! Be kind to yourself! Tomorrows another day!!
Yesterday I cried - Iyanla Vanzant
Yesterday, I cried. I came home, went straight to my room, sat on the edge of my bed, kicked off my shoes, unhooked my bra, and I had myself a good cry. I'm telling you, I cried until my nose was running all over the silk blouse I got on sale. I cried until my ears were hot. I cried until my head was hurting so bad that I could hardly see the pile of soiled tissues lying on the floor at my feet. I want you to understand, I had myself a really good cry yesterday. Yesterday, I cried, for all the days that I was too busy, or too tired, or too mad to cry. I cried for all the days, and all the ways, and all the times I had dishonored, disrespected, and disconnected my Self from myself, only to have it reflected back to me in the ways others did to me the same things I had already done to myself. I cried for all the things I had given, only to have them stolen; for all the things I had asked for that had yet to show up; for all the things I had accomplished, only to give them away, to people in circumstances, which left me feeling empty, and battered and plain old used. I cried because there really does come a time when the only thing left for you to do is cry. Yesterday, I cried. I cried because little boys get left by their daddies; and little girls get forgotten by their mommies; and daddies don't know what do to, so they leave; and mommies get left, so they get mad. I cried because I had a little boy, and because I was a little girl and because I was a mommy who didn't know what to do, and because I wanted my daddy to be there for me so badly until I ached. Yesterday, I cried. I cried because I hurt. I cried because I was hurt. I cried because hurt has no place to go except deeper into the pain that caused it in the first place, and when it gets there, the hurt wakes you up. I cried because it was too late. I cried because it was time. I cried because my soul knew that I didn't know that my soul knew everything I needed to know. I cried a soulful cry yesterday, and it felt so good. It felt so very, very bad. In the midst of my crying, I felt my freedom coming. Because Yesterday, I cried with an agenda.
Well what a time i have been having lately. Having a chronic illness (RA) can be such a pain in the ass. Not to mention the fact that everything I love to do uses my hands. I love to knit and bead and cook....all things that can be very hard to do. So I get down on myself and depressed, which most people with a chronic illness do, and I think WHY ME? THEN, add the fact that I am overweight and trying so hard to lose it. I started out real strong and motivated and went down hill fast...and i dont even recall why...I say to myself..oh my periods coming....oh my RA hurts so bad today...oh its snowing....When all it is, are excuses for why i have no willpower. Why do we emotionally eat? Its a question I ask myself all the time because its one of the most depressing things for me to do...Lets see if I understand myself and way of thinking...Something bad happens (and depending on the day) I eat. Now we arent just talking about eating regular food. I have scarfed down jelly bread, scoops of old icing that have been in the fridge for months...And the best thing for me is sauce and cheese. I mean like lasagna, manicotti,pizza. Those are my favorites (gotta have the butter bread AND DONT FORGET THE DIET PEPSI...GOD FORBID I DRINK REGULAR...IT WILL RUIN MY DIET!!) then i have my chocolate dessert..not snack dessert..dinner dessert! I have to have it to "cut the grease" on my palet! Then i eat all night until my belly hurts so bad that i think i am goin to explode!! And then its one more piece or bite...Then its tums all night (not too bad..alot of calcium in them) Then I am so mad at myself and depressed that i cant see straight! And then i start all over again! its a vicious cycle! depression,eating,depression from eating so on and so on! THEN add the illness...And I am sure alot of people can relate..even if you have no illness..we all have something that makes us crazy.
These groups are great that I am in. People are so wonderful and caring and really understand when you say "I AM DONE" BUT why do we torture ourselves? Knowing the outcome of our choices. I dont care what people say..Food isnt a choice..its a drug..my drug of choice right now..not alcohol, drugs, shopping or even sex! (which i think disappoints my husband but that is a whole other rant!! :) ) There is a wonderful lady/author/inspirational speaker that i love. Her name is IYANLA VANZANT.
She wrote this poem/thoughts below. Its one of my favorites in the world. I read it all the time...so i am goin to share it and hope you like it too!! Be kind to yourself! Tomorrows another day!!
Yesterday I cried - Iyanla Vanzant
Yesterday, I cried. I came home, went straight to my room, sat on the edge of my bed, kicked off my shoes, unhooked my bra, and I had myself a good cry. I'm telling you, I cried until my nose was running all over the silk blouse I got on sale. I cried until my ears were hot. I cried until my head was hurting so bad that I could hardly see the pile of soiled tissues lying on the floor at my feet. I want you to understand, I had myself a really good cry yesterday. Yesterday, I cried, for all the days that I was too busy, or too tired, or too mad to cry. I cried for all the days, and all the ways, and all the times I had dishonored, disrespected, and disconnected my Self from myself, only to have it reflected back to me in the ways others did to me the same things I had already done to myself. I cried for all the things I had given, only to have them stolen; for all the things I had asked for that had yet to show up; for all the things I had accomplished, only to give them away, to people in circumstances, which left me feeling empty, and battered and plain old used. I cried because there really does come a time when the only thing left for you to do is cry. Yesterday, I cried. I cried because little boys get left by their daddies; and little girls get forgotten by their mommies; and daddies don't know what do to, so they leave; and mommies get left, so they get mad. I cried because I had a little boy, and because I was a little girl and because I was a mommy who didn't know what to do, and because I wanted my daddy to be there for me so badly until I ached. Yesterday, I cried. I cried because I hurt. I cried because I was hurt. I cried because hurt has no place to go except deeper into the pain that caused it in the first place, and when it gets there, the hurt wakes you up. I cried because it was too late. I cried because it was time. I cried because my soul knew that I didn't know that my soul knew everything I needed to know. I cried a soulful cry yesterday, and it felt so good. It felt so very, very bad. In the midst of my crying, I felt my freedom coming. Because Yesterday, I cried with an agenda.
These are the directions I am following for the easy poncho/shawl. I used pink sensations angel hair and moda dea in pink.
Needles: U.S. 11
Large-eyed blunt needle
Gauge: 14 sts + 18 rows = 4"
Note: Poncho is made in two strips that are sewn together lengthwise.
Strip (make 2)
Cast on 22 sts. Work in garter stitch (knit every row), I used both strands at once but you can use whatever you want.. until piece measures 48". Bind off loosely and weave in ends.
Assembly
Sew strips together lengthwise to make wider strip. Then sew short edge to long edge at the end to form a point. Point of poncho can be worn to the front or side.
Needles: U.S. 11
Large-eyed blunt needle
Gauge: 14 sts + 18 rows = 4"
Note: Poncho is made in two strips that are sewn together lengthwise.
Strip (make 2)
Cast on 22 sts. Work in garter stitch (knit every row), I used both strands at once but you can use whatever you want.. until piece measures 48". Bind off loosely and weave in ends.
Assembly
Sew strips together lengthwise to make wider strip. Then sew short edge to long edge at the end to form a point. Point of poncho can be worn to the front or side.
Garlic Bean Soup
* 1-1/3 cups onions, chopped
* 2/3 cup sliced carrots
* 1/3 cup sliced celery
* 8 cloves garlic, peeled, crushed
* 1 Tbs. plus 1 tsp. olive oil
* 2-1/3 cups fat-free low sodium chicken broth, or vegetable broth
* 1-1/4 lbs. canned Great Northern beans, or garbanzo beans, rinsed, drained
* 1/8 tsp. chives or parsley, optional
Sauté onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives or parsley.
Note: you can substitute frozen onion and prepared chopped garlic; to save preparation time, chopped baby carrots may be used. You can make soup 1-2 days in advance; refrigerate covered.
* 1-1/3 cups onions, chopped
* 2/3 cup sliced carrots
* 1/3 cup sliced celery
* 8 cloves garlic, peeled, crushed
* 1 Tbs. plus 1 tsp. olive oil
* 2-1/3 cups fat-free low sodium chicken broth, or vegetable broth
* 1-1/4 lbs. canned Great Northern beans, or garbanzo beans, rinsed, drained
* 1/8 tsp. chives or parsley, optional
Sauté onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives or parsley.
Note: you can substitute frozen onion and prepared chopped garlic; to save preparation time, chopped baby carrots may be used. You can make soup 1-2 days in advance; refrigerate covered.
Banana-BlueberryBread
1/2 cup sugar
2 eggs
1-3/4 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
12 ounces (1-1/2 cup) smooshed bananas
1/2 cup blueberries
The quick and easy way to mash bananas is with a fork; that'll leave some thin banana pieces intact, which is great for the texture of the finished bread.
Blend sugar and eggs; add baking soda and powder and then alternately mix in mashed bananas and flour in thirds. After the last of the bananas and flour have been mixed in and the batter stirred until the flour is blended in but small banana pieces remain (stirring by hand works much better than using an electric mixer), gently stir in blueberries. Pour into a loaf pan and bake at 350 degrees for 50 minutes to an hour; a sharp knife inserted into the bread should come out without any batter stuck to it.
The blueberries may be omitted or replaced with another kind of berry or chopped fruit pieces. Sugar may be reduced if you'd prefer a less sweet bread and 4 egg whites may be used in place of the 2 whole eggs if you want to make the bread entirely fat-free. I like topping this kind of bread with fat-free cream cheese sometimes.
1/2 cup sugar
2 eggs
1-3/4 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
12 ounces (1-1/2 cup) smooshed bananas
1/2 cup blueberries
The quick and easy way to mash bananas is with a fork; that'll leave some thin banana pieces intact, which is great for the texture of the finished bread.
Blend sugar and eggs; add baking soda and powder and then alternately mix in mashed bananas and flour in thirds. After the last of the bananas and flour have been mixed in and the batter stirred until the flour is blended in but small banana pieces remain (stirring by hand works much better than using an electric mixer), gently stir in blueberries. Pour into a loaf pan and bake at 350 degrees for 50 minutes to an hour; a sharp knife inserted into the bread should come out without any batter stuck to it.
The blueberries may be omitted or replaced with another kind of berry or chopped fruit pieces. Sugar may be reduced if you'd prefer a less sweet bread and 4 egg whites may be used in place of the 2 whole eggs if you want to make the bread entirely fat-free. I like topping this kind of bread with fat-free cream cheese sometimes.
Orzo-Broccoli Pilaf
Ingredients
2 teaspoons olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2/3 cup orzo (rosamarina)
1 14-ounce can reduced-sodium chicken broth
1/2 cup shredded carrot
1 teaspoon dried marjoram, crushed
1/8 teaspoon pepper
2 cups small broccoli flowerets
Directions
1. In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
2. Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes. Makes six 2/3-cup servings.
Nutritional Information
Nutritional facts per serving
calories: 113, total fat: 2g, saturated fat: 0g, cholesterol: 0mg, sodium: 209mg, carbohydrate: 19g, fiber: 2g, protein: 4g, vitamin A: 30%, vitamin C: 37%, calcium: 2%, iron: 9%
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