Tuesday, September 30, 2008

Weight Loss Challange--week 1

Here is my weekly update for the weight loss challange over at Momzoo......3.8 loss!!

Date: Tuesday, 9/30/08

Start weight: 273.0
Current: 269.2 (-3.8)
Goal: 10% (27lbs) by Thanksgiving
9/30/08 : -3.8 (23.2 To go)

I worked real hard this week. Wish me luck for next week!!!!!!!


Tuesday, September 23, 2008

Weight Loss Challange

I joined the weight loss challange over at Momzoo last week and forgot to even blog about. You know you are new to blogging when you forget to even blog. Me weight-in days will be on Tuesdays, since this was my WI day from WW back when I first joined. I did not weight last Tuesday, so I will use this week as my first week. I am going to use the WW points system at home.

Date: Tuesday, 9/23/08
Start weight: 273.0

Goal: 10% (27lbs) by Thanksgiving

Wish me good luck!!!!


Thursday, September 11, 2008

Meet the Kids

You have (l-r)Miss Priss, Little Miss Priss, Me..(top) The Man of the house!! As you can see Little Miss is eating her dinner...AWAY from the table. Here we are!!!

Wednesday, September 10, 2008

Easy and fast gravy

Here is a fail proof way to make a quick and easy gravy. My kids love this with rice or mashed potatoes. I cook for a family of 4--three are small kids ages 2-4-6, so this is more than enough for us...Sometimes we have enough for another meal.

  • Use equal parts flour and oil to make a roux. (I use 2 Tbs each)
  • When the oil is warm but not too hot, start stirring in flour with the wooden spoon until the mixture is thick.
  • Stir continually with the wooden spoon over the heat so the roux cooks. Cook till the flour begin to turn a golden brown. (It does cook fast so do not leave the stove)
  • Add 1 cup of water and let boil. If it get too thick I add more water.
  • To season I add salt, onion powder, garlic powder and pepper to taste.

Monday, September 8, 2008

How to keep Garlic fresh?

I love to buy fresh garlic very cheap at Aldi, but it never seems to stay fresh. I don't use it alot so I it to lasts for a while. I found these great tips here and here to help keep it fresh.

1. Divide the heads to cloves. Leave the the paper skins on the cloves. Place in a ziploc bag and use as needed.

2. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately.
***Do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.
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