Monk's Hike 03 Feb 2013, -- supposedly monks live in a home right next to the trail head.
18 Nov 2012, Fantastic hike along the Ko'olau Ridge ... very breezy
Celebrating my day 2014
My goal is to be healthy, happy, sexy, fit and slim...all the good stuff.
I was a vegetarian for more than 34 years, but in July 2009 I started eating a low fat, no junk vegan diet. This is probably the best thing I ever did to improve my health and I lost my excess weight. Guess you could say I'm full of beans now ... so here's a tip on how to cook beans from scratch so that they won't cause excess gas. Start with dry beans, rinse and soak them overnight using a pinch of baking soda per quart (or liter) of water. Drain and rinse the beans and add fresh water before cooking. If you see foam forming as the beans cook, scrape it off and toss it. If you still have a problem with gas, change the water again after the beans have been cooking for a few minutes. Cook the beans until they are tender. Keep in mind if you are just beginning to incorporate beans into your regular diet, your body needs a little time to adjust... you won't be an old gasbag forever.
Tell me o' Octopus, I begs,
Is those things arms? or is they legs?
I marvel at thee Octopus,
If I were thou, I'd call me us.
Ogden Nash (but written out from memory so it might not be exact).
Secrets of Success
This user doesn't have any secrets of success.
| current weight: 128.0
I cut my kale stems into one inch pieces before freezing them. When I run low on greens I might eat a big plate of a dish I call "Stems": steamed, then sautéed in ginger and garlic, kale and collard stems. Sometimes I add a handful of stems to a green smoothie. When I had the use of a food processor, I pulverized them and used the green powdery mash in homemade protein bars. It was an interesting flavor, not unfamiliar but a little misplaced. What do you think you might do with your stems?
613 days ago
I do that, too. I save my vegetable scraps in the freezer and the bits of water I used to steam vegetables with, saved also in the freezer. When I've got enough to fill my stock pot, I simmer it for no more than 30-45 minutes. It gets bitter otherwise. I use a colander and a wooden spoon to strain and then press the liquid stock out of the vegetable scraps. Oh. I add some spice. I never use cruciferous vegetables for stock. They make everything bitter. Speaking of beets, if you add beet peels, stalks, and scraps, your stock will be red! It's exciting.
P.S. Thanks for telling me that she peeled her onions and garlic. I was assuming that she didn't. I was imagining....
614 days ago
Comment edited on: 2/15/2015 9:38:31 PM
So subversive! To make a soup with whole all. Do I dare try? I thought I was intrepid but in this instance I feel pretty wimpy. I wanna try! You did it! I'm so impressed. And you are a real cook, too. But garlic and onions whole? And only an immersion blender to make it all palatable at the end? I'm so good at concocting culinary disasters. But not you. You experiment and then reap the rewards of delicious inventions. Okay. I will try.
614 days ago
I hope you are well. A new albatross chick in Kauai, Hawaii: http://cams.allaboutbirds.org/channel/41/L
aysan_Albatross/. And two new owlets who are expected to fledge mid-March: http://cams.allaboutbirds.org/channel/46/G
Perhaps a heron family will take up residence at Sapsucker Pond this spring.
620 days ago
Thank you for the good wishes and for the suggestion to update my mom-and-son-shoes picture! He's my walking buddy these days so that's a great idea. I think we'll take one on January 1. :)
665 days ago