After a very peaceful and early night on Tuesday, I was happy to wake up yesterday and find that I hadn’t gained any pounds during the Thanksgiving mega-feastery. In fact, I was back at my “new low,” which isn’t my lowest by any means, but it is something I can live with today. I am ten pounds lighter right now than I was a year ago, so I’m going to enjoy that accomplishment and work to stay here through the new year.
One party at a time, one gym class at a time… This holiday season will not defeat me!
Off to Bodypump tonight!
Well how did we do? Are we feeling OK with the fact that the best holiday of the year is over and all we have to show for it is a fridge full of leftovers we can no longer face? Personally, after three truly wonderful feasts last week, I’m feeling only slightly out-of-control. This week is dedicated to reining in my appetite, steering clear of the lingering pumpkin pie, lots of gym class and lean green dinners.
Oh, and the return of Weigh-in Wednesdays. Yikes!
To burn some calories in the sunshine yesterday, Eli and I explored a couple parks. Hiking at Tyron State Park and a peaceful walk around Westmoreland Park. Isn’t he cute? 🙂
Homemade pizza with Mandy’s dough recipe for dinner!
with salami and chanterelle mushrooms
When I messaged her that we were making this yesterday, she asked me to forward her her own recipe. Then I noticed how many times I’ve shared that recipe with friends… I’m sure I’ve posted it here before, but you should probably revisit it if you haven’t lately. Foolproof tasty goodness in crust form. Here ya go!
Mandy’s Pizza Dough
1 1/2 cups warm water (105-115 degrees F)
2 1/4 tsp yeast
3 1/2 cups bread flour
2 TBS olive oil
2 tsp salt
1 tsp sugar
sprinkle yeast in warm water with sugar and let sit 5 minutes. mix rest of ingredients in separate bowl. add yeast and mix well, knead until gluten develops, tacky but not sticky ~ 5-10 min. let rise in oil coated bowl until doubled in size 1- 1/2 hours. punch down down and allow to rest up to another hour before using. at this point i usually cut it into 2-3 dough balls and keep in refrigerator if i’m going to use them within 2-4 days. otherwise freeze. allow to come to room temperature before stretching. the longer it sits and rests, the easier to work, more fluffy and stretchy. definitely a perfected art that only comes with “feel” but it’s a good recipe and if you work it enough, it’ll turn out fine.
bake at max temp for the stove usually 500 ~10 minutes
sprinkle pizza pan / stone with corn meal for crunchy crust
Here they are! Thanksgiving feasters at Sara’s last night in NoPo:
Congrats to Sara for pulling off the perfect party for twenty people. Delicious bird, beautiful friends, the good life.
Update: The kale salad was a huge hit… We had no leftovers!
One more celebration to go – Peterson/Sohlman style!
Today I am thankful for you; and I’d love to hear what you’re making for your T-Day spread.
For some reason I thought a kale salad would be smart, but now I’m second guessing myself. Who eats kale on Thanksgiving?
Fingers crossed I guess.
I found the recipe here. I have to say, this is one of the best homemade dressing I’ve ever made… creamy without milk or mayo added. Brilliant!
Now we’re off to Sara’s to EAT. Enjoy!!
Our little house family over here decided to plan a day to get together and clean. And then we planned to have a mini Thanksgiving feast afterward. AND THEN we decided to invite dates. And when cleaning day finally arrived (today), we realized we planned way more elaborately for dinner than for cleaning, go figure.
Add Sara to the mix and we had ourselves the most perfectest, prettiest, tastiest evening.
I LOVE THANKSGIVING.
And this is what we’ll be making for the next two Thanksgiving meals: Eli’s Granny’s Sweet Potato Souffle
You’ll want to peel and boil the potatoes for best results. Otherwise, follow this and your dish will be the first one gone. No leftovers. It’s that good. Southern Grandmas know how to do it!
A flat hike in NW Oregon is not easy to find. But with my tender ankle in mind, Eli suggested a rainy riverside walk along the Columbia River on Saturday. The full trail takes you on a 7 mile round trip leisurely walk (no elevation gain) out to the lighthouse at the tip of Sauvie Island. Due to physical and time limitations we only made it two miles out before heading back, but it was definitely worth the trip. River views the whole way.
Can you guess whose idea this was?
Lindsay and I are about to head to Dinner Club (she is hastily finishing up her German potato salad at the moment). Tonight’s theme is “Food from your Heritage.” As badly as I want to take Wisconsin-style squeaky cheese, I ended up making this Danish appetizer instead. I’d like to think my Grandpa would have been proud of my research mission. Did you know nearly every Danish family has its own personalized meatball recipe? Neither did I. In all honestly though, after learning of the smoked fish dishes and other strange concoctions of my people, I can’t say that eating my way through Denmark is on my bucket list.
These turned out great though, and can be a perfect make-ahead finger food for your holiday party. I’m serving them with Ikea’s Lingonberry sauce in mini cupcake wrappers.
High fives to all my Danish peeps out there!
1 pound ground beef, pork and veal
1 small onion, peeled and grated, about 1/2 cup
1/2 cup superfine breadcrumbs
Salt and pepper
About 1/8 teaspoon grated nutmeg
1 teaspoon dried marjoram, lightly crushed in your palm
2 organic eggs, beaten
About 1/2 to 2/3 cup whole milk
6 tablespoons butter, divided
Preheat oven to 400°F.
Combine meat with onion, breadcrumbs, salt, pepper, nutmeg, marjoram, eggs and milk.
Melt 4 tablespoons butter in a small pot and use it to butter a large baking sheet. Using a small scoop, roll about 36 walnut-sized meatballs. Arrange snugly on the baking sheet and brush with remaining melted butter, roast 15 minutes or until cooked through.
Just peeled my first pomegranate. What a tediously therapeutic treat! Although it takes time and will undoubtedly turn your kitchen a beautiful shade of pink, these lovely fruits yield nearly two cups of juicy, nutty seeds! Notice how pretty they look mixed with my tuna salad for lunch; and I’m anticipating equally delicious participation in breakfast oatmeal tomorrow.
Gratitude moment: Sara in her Grateful Apron making Sweet Potato & Apple soup for our post-workout dinner. True love I tell ya, true love.
The soup was delish! Here’s the recipe she “stole” from Real Simple at the grocery store:
And to complete my food + friend related GM’s tonight, check out this decadent and healthy treat Nicole made for us last night out of her Mayo Clinic Cookbook: Chocolate Souffle! She swears by this book; apparently everything she’s tried has been spot on. Check it out!
GM: The return of my willpower!
I do not understand where it goes or why it so randomly reappears, but I’ll take it!
Before work today I planned my meals (using http://www.myfitnesspal.com) and actually stuck to it. Ridiculous that this is something to be grateful for, but I’m grateful nonetheless! 🙂