Summertime Sadness is kicking in. At the end of this semester, I was so excited for summer to start; no grade worries, gym everyday, and sleeping in; it's the life, right? Well after a few days of not going 100 mph in my schedule, I find myself scrambling to find a new artsy project and end up taking way too many naps; I mean, the gym can only take up so much of a person's time! I am not a fan of being lazy and 'taking-it-easy.'
With 'Fatty' being the subject of my blog, it only fits that I talk about the food adventures that pass through the Crawford household. Sunday, my sister cooked a professional meal with flaming flavors and tangy Indian-like sauce which satisfied my tummy and my healthy-rating. She slow cooked small cuts of venison butt-roast which were seasoned in a salt, pepper, allspice, nutmeg, ground cloves, and ground savory rub then drizzled in a mixure of honey, Worcestershire sauce and water to keep the meat moist during cooking. She put the meat on high heat then slowed it down to a low cook for about four hours. I wasn't going to eat the homemade potato fries until I tried one and fell in love.
Baked Potato Fries
//wash raw potatoes well and cut off any impurities//
//cut into think slivers//
//cover cookie sheet in tin foil and mix potato slivers in a mixture of olive oil, salt, pepper, and McCormick grill masters Garlic and Herb spice mix//
//bake on 375F for 30-45 minutes depending on how crispy you want them//
Personally, I thought the sauce, which was intended for the meat, was better with the homemade fries.
Raita
Ingredients 1 large cucumber// 2 cups plain yogurt// 3/4 teaspoon cumin// 1/4 teaspoon ground coriander seed// 1/8 teaspoon cayenne// Juice of 1 lemon// Salt and freshly ground black pepper// 1/4 cup chopped fresh mint// Pita wedges, for serving (optional)
Directions Slice the cucumber in half // Use a spoon to scrape out the seeds, then grate it onto paper towels // Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside // In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper // Add the cucumber and stir to combine, then stir in the mint // Taste and adjust the seasoning as you desire // Cover and refrigerate for a couple of hours to allow the flavors to combine; serve as a dip with pita wedges.
To complete our food pyramid, Alexandra made a fancy version of microwaved canned vegetables.
Confetti Corn
Ingredients 2 tablespoons good olive oil// 1/2 cup chopped red onion// 1 small orange bell pepper (1/2-inch diced)// 2 tablespoons unsalted butter// Kernels cut from 5 ears yellow or white corn (4 cups)// 1 1/2 teaspoons kosher salt// 1 teaspoon freshly ground black pepper// 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Directions Heat the olive oil over medium heat in a large saute pan // Add the onion and saute for 5 minutes, until the onion is soft // Stir in the bell pepper and saute for 2 more minutes //
Add the butter to the pan and allow it to melt // Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness // Season to taste, gently stir in the basil or other green herbs, and serve hot.
Later in the week, Alexandra twisted my arm to go to TCBY with her; okay, so she didn't really twist my arm, but we did get frozen yogurt. The owner was really nice and made sure I felt okay about eating this 'healthy version of icecream.' "You have some strawberries, so it makes up for the frozen yogurt!" Too bad I am a true fatty.
Also, the pottery I painted last week was done and ready for pickup. So I picked up my flower bowl and looked around at some new pottery they had received that week and got a little mad. There was a bowl that they hadn't had the week before and it was priced at the same price as the flower bowl I painted. It was a cute owl bowl that would have been the first thing to draw my eyes while searching for the pottery to paint last week. Oh well!
Also this week, I tried making detox water. Lemons, cucumbers, about two mint leaves from mom's herb garden, and some spinach leaves were added ice water and stuck in the fridge. The past week I have been adding a small amount of this concentrated infused water to regular water in my water bottle. I guess drinking infused water regularly is just not my thing; I found myself more so desiring regular 'tasteless' water than enjoying the infused flavor. I mean, I love lemons; I have always enjoyed their sour flavor dancing across my taste buds, but for some reason I am just not a huge fan of the flavored water.
I ended my week picking up a few shifts at work before I left today for a new adventure which will be the topic for next week's read.
My Nursing Countdown is narrowing down; less than a month out till school begins. . . Although I have some Summertime Sadness right now, I am sure by my first week into nursing school, I will be wishing for my 'Sadness' back.
“Now we command you, brothers, in the name of our Lord Jesus Christ, that you keep away from any brother who is walking in idleness and not in accord with the tradition that you received from us.”2 Thessalonians 3:6
Run Wild. Live Strong. Love Free.