Monday, July 28, 2014
The sun finally came back to the BC coast , not as warm as it was but still, it is warm.
I read something this morning that really struck me. Though it is something one of my cousins posted for the NA and AA members, I found in my mind that it also suits some of us with weight problems After all, Drugs and Alcohol are addictions, as well as food is for some., though not all of us.
I have asked permission to copy and it was given, so see what you think..
"Having relationships without barriers, ones in which we can be entirely open with our feelings, is something many of us desire. At the same time, the possibility of such intimacy causes us more fear than almost any other situation in life.
If we examine what frightens us, we’ll usually find that we are attempting to hide an aspect of our personalities that we are ashamed of, an aspect we sometimes haven’t even admitted to ourselves. We don’t want others to know of our insecurities, our pain, or our neediness, so we simply refuse to expose them. We may imagine that if no one knows about our imperfections, those imperfections will cease to exist.
This is the point where our relationships stop. Anyone who enters our lives will not get past the point at which our secrets begin. To maintain intimacy in a relationship, it is essential that we acknowledge our defects and accept them. When we do, the fortress of denial, erected to keep these things hidden, will come crashing down, enabling us to build up our relationships with others."
How many of us hide behind our large size? Use it as a shield to protect ourselves from emotions that we don't want to face? Become the jovial clown of the group/class/ family, to hide those feelings we have of vulnerability? What is the first thing we turn to, when we are hurt, upset, extremely happy?
Just as substance users learn to turn to drugs and alcohol to hide or make themselves feel better, some of us learned to turn to food instead. Unlike those in NA and AA, we can not enter this fight against addictions by simply abstaining from drugs and alcohol, we have to learn to live with food daily. We have no choice in the matter.
Some of us manage to control this addiction and face our relationships with others. And some of us, facing the relationships are harder or impossible to face, for one reason or another. And fewer still, find a relationship that cancels out all the negativity that surrounds the addiction of overeating.
My experiences govern me to believe, relationships - past, present and future, are the center hub of most obesity problems, though certainly not all of them. I have counselled enough people to see the common threads running through their lives.
Self imagery... I can hear someone say, that is not a relationship problem. Oh but it is! It is the relationship you have with yourself. And it is more often than not caused by people close to the person that repetitiously states things that lower the self esteem....
For instance , my four half brothers saying things all through my early life...you are a slob, you are ugly, no one will want you, you will never have any one love you and so on. Even after they move away from the family home, the words still echo in your head and heart. And as life proceeds, their predictions have taken root and grown because now, you find yourself an adult. And as an adult you realize, no man want to marry you. You grow old remaining alone, with no special people in your life....their predictions have come true and you are forced to believe their words
And so how did I come to grips with all this? I ate. I kicked those people out of my life as soon as I could, but I already had the problem, Even though I have fought against getting heavier, and I watch every mouthful I eat, I am not winning. Not sure that I will ever win, as the dragons, as I call them, are many. And they have the power if resurrection on their side. I slay them but they return, just as powerful as when I first beat them.
Another relationship that a lot of people do not consider a relationship....is food. Yes, we have a relationship with food. It's awful being in a dysfunctional relationship with food. I would compare it to regrettable flings in my past, but those flings didn't last very long. Food and I have been breaking up and making up since childhood. The worst part? Our affair is completely one-sided.
A keeps a list of food rules on her fridge. "Just a few," she says. "No sugar, no white or fried food, no dairy, no gluten and no carbonation. I do not eat beef. In my opinion, that sets you up for a fall when your stomach starts grumbling and you're forced to deviate from your well-laid eating plans. Result? You cheat on your eating plan, another one of your relationships, if you will. Then what happens? You abuse yourself, you slander yourself...you might as well have a boyfriend or husband that beats you up because you are more vicious to yourself.
Sure, I could go on with this theme of relationships and the overweight. Many people will probably deny this view I have and do you know what? That is okay. Because I denied it for many, many years...and maybe in some ways I still do...because I am still a big person, and still fighting within this relationship I have with my fatness and the foods I eat. All I can do is try, every day, to beat down the dragons from the past, try all the time to convince myself they are lies and not to believe, and lastly, watch the choices I make with my foods intake
Thanks for coming by to read, for being out there, to listen, and to support me. Have a terrific day. God bless
Wednesday, July 23, 2014
Not much to report today, as there were not many members in attendance. It was election/ installation of officers day, so rather than get nailed into a position, most of them stay away on this day. It is expected, as it happens every year, so the same few of us, do the same jobs.
I, personally, lost 8 lbs, which negates the water gain of last week. So I am ok with that. the rest of those that came, showed little losses and even smaller gains.
So we installed the officers, and did the paperwork for everything. Short discussion to see how people were doing with the 8 week challenge, which led to frustration. So far, seems only myself and Ima, who is doing it online, are doing it. Hopefully some of the others will start noting things in this week...
After the meeting I went grocery shopping. Got home and put everything away. decided I wanted veggie chow mein for supper so got that going and is now just sitting.
I have done too much with my wrist so I will cut this short and go rest it
hope you all have a good day
Tuesday, July 22, 2014
ok, here are some more tea sandwich recipe ideas, a little more involved than yesterdays blog about the same. I do not always go with the standard or traditional tea sandwiches, as you may find out on this page (if you did not really notice on the previous page)
For one thing, when you cater events, you need items that will make people remember you, in this case, non traditional but tasty fare, if you want to cultivate more people to your customer base. I do not cater very often anymore, but I am still known for the menus I have put before my clients, family and friends. I do still get requests from family and friends to come out and do an event for them, for which I am happy to do.
Do not be nervous to try other breads types, there are many out there to choose from. Wheat, white, sourdough, pumpernickel, rye…the choice of bread is yours. Or, for a creative checkerboard effect, use one white slice and one wheat per sandwich.
Just remember,, spread butter (or flavour change, whipped cream cheese) right to the edges of the bread you choose, and always cut off crusts and make sandwiches, 1 to 2 bite sizes
Anyways, on with the sandwiches!
You can be inventive. Sometimes, I will see mini pita pockets, appetizer size. These work beautifully for presenting a new flavour to your tea sandwich tray.
This is a small open face morsel
3 cups hummus
12 mini pitas, if these are not available, try using thin cut light rye bread, cut in triangles
Cherry tomatoes, cut in half
Cut the pita pockets in half and fill each with about 2 tablespoons of Hummus. Top with chopped olives and a half tomato. You can also use the scoop tortilla chip, as an appetizer rather than a tea sandwich
This one is very tasty but a little more involved to make.
2 cups chicken, either cook and process or used canned and mashed)
1 1/2 cups unpeeled red apples, chopped (or 1 medium)
3/4 cup dried cranberries
1/2 cup celery, thinly sliced, chopped
1/4 cup chopped pecans
2 tablespoons green onions, thinly sliced
3/4 cup mayonnaise
2 teaspoons lime juice
1/2 - 3/4 teaspoon curry powder
Combine chicken, unpeeled red apples, dried cranberries, celery, chopped pecans. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to use. Butter your bread and cut to shapes. I like to cut each slice of bread with a small heart shaped cookie cutter for weddings otherwise whatever shape you wish; top with small piece of lettuce leaf (baby spinach leaf works well too) and and a dab of chicken salad.
Turkey with a difference
8 ounce package cream cheese, room temperature
1/4 - 1/3 cup minced scallion (white and green parts) depends how oniony you want it
1 loaf raisin nut bread
12 - 16 slices smoked turkey breast (thin slices) minced
fresh basil leaf
Mix the cream cheese, minced, smoked turkey and scallions together ahead of time so the flavors can blend. Spread your bread with all with a thin layer of butter and then a thin layer of cream cheese, mixture. Place the basil leaves randomly on top. Top with buttered bread. Wrap and refrigerate until the cream cheese is cold and firm, cut the edges off the the bread. Cut the sandwiches into whatever shapes desired. Also makes an interesting addition onto the sandwich tray
Herbed cream cheese
4 ounces cream cheese, room temperature
2 ounces goat cheese, room temperature
1 cup parsley, chopped
1 cup mixed herbs, chopped (basil, tarragon, rosemary, etc)
Combine all ingredients and blend well. Spread butter on bread choice, then spread filling over half of the bread slices. Top with second slice of bread, cut off crusts and cut to triangles
Ok this next one is a time involved one, but is so worth it!
Cheese and Pear
2 tablespoons cream cheese, softened
1/2 cup gorgonzola, crumbled
2 tablespoons heavy cream
8 slices raisin pumpernickel bread (thin slices)
2 pears, peeled and thinly sliced
Combine the cream cheese, Gorgonzola cheese and cream in a bowl and mix to blend well.
I make these for a bridal showers and for eye appeal, I leave them as open faced, though if you want to, you can put a slice on top and cut as you would for a closed tea sandwich. I use a 3 inch heart shaped cutter to cut the bread, and spread the hearts with the cheese. Then use an unpeeled red-skinned pear and fanned three thin slices on a cutting board, cut them with the heart cutter, then placed them on the sandwiches. I drizzle honey over the pear. There was really very little waste and the sandwiches were as beautiful as they were yummy.
Mixed or Plain Seafood
3/4 cup soft cream cheese
1/4 cup chives, finely chopped
20 slices bread (of your choice)
2 cups mixed seafood of your choice or use all one type, finely chopped (prawns, crab, shrimp or lobster)
1/2 cup Hellman's mayonnaise
1 tablespoon fresh squeezed lemon juice
1 teaspoon prepared horseradish
salt and pepper
Combine the cream cheese and chives, spread the mixture onto one side of each slice of bread. Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over 10 of the bread slices. Top with the other 10 slices, remove the crusts, and cut.
14 ounces cream cheese, room temperature
3/4 cup walnuts, toasted, chopped
2 tablespoons fresh parsley, minced
1 tablespoon green bell pepper, minced
1 tablespoon onion, minced
2 teaspoons lemon juice
3/8 teaspoon nutmeg, grated
In a large bowl combine first 4 ingredients (cream cheese - bell pepper) and stir in the onion, lemon juice and nutmeg. Season to taste with salt and pepper. Refrigerate for 1 hour.
Spread one side of each piece of bread with butter or one long slice if you want to roll this one for a pinwheel. Looks nice as a pinwheel, though I do not put anything in the center of this one. Top with second buttered slice of bread or roll up. Cut off crusts and cut to shape desired. Also makes an interesting addition onto the sandwich tray
Confetti Tea Sandwiches
1 tablespoon fresh lemon juice
16 cream cheese, softened
3 tablespoons Hellman's mayonnaise
1 cup carrot, grated
1/2 cup cucumber, peeled, finely diced
1/2 cup purple onion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup yellow bell pepper, finely chopped
Combine lemon juice, softened cream cheese and mayonnaise in a medium bowl and mix until very well blended (I used my hand mixer). Depending on how you like your spreading consistency, you might wish to add more mayonnaise, but don't make it too wet. You don't want sloppy sandwiches. Don't forget the veggies will release some water into it as well once this sits a bit. Add the vegetables and stir by hand until well mixed. Refrigerate until ready to use. Butter both pieces of bread before assembling to prevent sogginess. Cut off crusts, cut to 4 squares
Can also use this mixture as a topping on a cracker. Very colourful.
Here is another popular "outside the box" sandwich that I have used
Nut bread sandwich
9 ounces cream cheese
1/4 cup orange juice, plus 2 tablespoons orange juice
3/4 cup chopped cranraisins
24 slices nut bread (thin slices)
Blend the cream cheese with an electric mixer on slow speed for about 1 minute to soften it up. Add the orange juice and raisins to the cream cheese and stir with a spoon to mix. Spread the cream cheese spread on 24 thin nut bread slices to make 12 sandwiches. Thinly trim the bread crusts off the sandwiches. Make two diagonal slices across each sandwich to make 4 triangular sandwiches. Also makes an interesting addition onto the sandwich tray
I love Spinach dip, so this one is inspired by my love of that flavour
3 green onions, finely chopped
10 ounces frozen chopped spinach, thawed, drained well (or chopped fresh, I have done this either way)
3 ounces bacon, cooked and crumbled
1 packet ranch dressing mix
1/4 cup mayonnaise
1/3 cup sour cream
Combine all ingredients. Spread thinly on buttered bread to make sandwiches. Cut off crusts and cut into squares or use a cookie cutter for shapes.
Herbed butter and smoked salmon sandwiches
Herbed butter :
1/2 lb unsalted butter, room temperature
1/2 teaspoon garlic, minced
1 tablespoon scallion, white and green parts, minced
1 tablespoon fresh dill, minced
1 tablespoon fresh Italian parsley, minced
1 teaspoon lemon juice, freshly squeezed
1 teaspoon kosher salt
1/4 teaspoon pepper, freshly ground
1 loaf dense seven-grain bread or 1 loaf health bread
8 slices smoked salmon
For the herb butter, combine all the butter ingredients in a mixer and beat until mixed, but do not whip. Lay out bread and spread them all with a thin layer of herb butter. Place smoked salmon. Top with another slice of bread, butter side down. cut off crusts and cut to triangles
2 (14 ounce) cans artichoke hearts, in water, drained, chopped
1 1/4 cups Hellman's mayonnaise
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon cayenne pepper
kosher salt, to taste
freshly ground black pepper, to taste
In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper. Butter bread, spread with filling. Cut off crusts and cut to ribbons
Of course, fillings don't have to be limited to dainty tea sandwiches lol You can make regular sandwiches for family and friends, if you want. Most of these fillings will last in the fridge for several days, and some, actually even taste better when left for a day or two before using!
Like I said yesterday, there are endless combinations to use. Sometimes, it just takes a little thinking about what flavours to pair together. I remember my mom when I made the spinach sandwich the first time....But that is dip she exclaimed..and it turned into one of her favorite sandwiches for a lunch. You just never know...
Sunday, July 20, 2014
As I have had a few people ask me, I will give a page on the making of tea sandwiches.
These fancy little sandwiches are quite easy to make, even though they look finicky to make, the fancy part comes more in the presentation of them, more so, than the types they are. Presentation comes in types of cuts, for lack of a better way to say it in short.
Pinwheel sandwiches are the only ones that you have to think ahead for, as you have to ask the bakery to slice the loaf of sandwich bread long ways down the loaf, instead of the regular sliced cut.
You will also need both brown and white loaves cut this way, especially if you plan to make ribbon sandwiches as well. (brown bread, filling, white bread, filling, brown bread or vice versus) Generally, the rule of thumb is if you make 5 sandwiches on white, you make 5 on brown.
Always, if you want to be professional, use real butter, not margerines. You can whip it to go further. Spread butter on the inner surfaces right to the crusts of all sandwiches, because this is what will prevent your tea sandwiches from becoming soggy from the fillings.
Make the sandwiches the day or evening before the event, but do not cut any of them until just before the event. PLace theem back in the plastic bags neatly, seal and store in the fridge. All rolled sandwiches, wrapped each roll snuggly in Saran wrap and store in fridge over night. This will help your sandwiches to cut a lot nicer and hold shape once cut as well.
Always cut the crusts off, just before cutting shapes for the platters. Cut in squares, triangles and strips are most popular and least wasteful. Some use small cookie cutters for circles, hearts, and so on. Depending on your event and how fancy you want to be, if you don't mind the wastes.
Fillings should never be spread thicker than the slice of bread, You do not want the sandwiches "oozing" the fillings, once they are cut.
Simple combinations for rolled sandwiches:
(all start the same, spread long slice of bread with butter, then the filling (cheez whiz), with a line of something for the center (olives). Start rolling around what you chose for the center and roll to the end of the slice, wrap in Saran. In the morning, unwrap, slice off the crusts, and cut to 5 or 6 pieces, viola! pinwheels!)
cheez whiz and green olives
peanut butter and banana
herbed cream cheese and gherkins
cream cheese and marachino cherries
egg salad and thin strips of red and green peppers or canned asparagus spears
salmon and gherkins or dill pickles
cream cheese mixed with chopped nuts and dried apricots in the center
canned asparagus spear alone
The combinations are endless and are only limited by your imagination, for any of the sandwiches.
Simple standard fillings, do not make them too "wet" :
Mashed canned flakes of chicken, bit of mayo and celery
Mashed canned ham, cream cheese
Mashed salmon and finely chopped green onions and celery
Mashed egg and bit of mayo
Cream cheese and mixed chopped dried fruits
Mashed canned turkey, bit of mayo and drop of liquid smoke
Mashed canned ham or spam, green relish
Thinly sliced cucumber with herbed cream cheese
Cheddar cheese (especially of children are present)
Ham filling and cheddar
Again, the list goes on...
Some seriously different flavoured fillings:
1/2 medium cucumber, chopped (put on paper towel squeeze lightly, to soak wetness)
1/2 medium-size red bell pepper finely chopped
1 1/2 carrots, grated
1 large garlic clove, minced
1/4 cup thinly sliced green onions
1 tablespoon minced fresh parsley
8 ounce package cream cheese, softened
1 tablespoon Hellman's mayonnaise
1/4 teaspoon salt
8 ounce can crushed pineapple
2 tablespoons flour
3/4 cup finely chopped walnuts
3/4 cup sugar
1 1/2 tablespoons mayonnaise
In a pan, combine pineapple, flour, walnuts and sugar. Cook over low heat until thick, stirring constantly. Remove from heat and cool. Mix in mayonnaise. Cover and cool overnight in refrigerator.
If you want to be a little more finicky, you can make small open face sandwiches. Butter bread, cut off crusts and cut into triangles and squares. Don't bother spreading filling, just a small lump of filling in the center and top with something for instance - chicken salad with a mandarin orange segment on top
crab or shrimp salad with a small piece of avocado or thin slice cucumber
salmon with a thin slice of cucumber
liverwurst, dijon mustard, small slice of red onion
Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top.
BLT- Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens.
Chicken salad with a slice of granny smith apple
again the list is endless
There is some ideas for you.Hopefully that helps when you need to make some tea sandwiches.Think flavour when trying to decide what to make. These sandwiches should be one or two bites of BIG flavour, though I know some people try to keep them on the quiet bland taste. Sometimes all it needs is a pinch of cayenne pepper or a bit of something else that makes the flavour brighter, if you know what I mean.
That is all I can think of for now as my wrist is starting to ache so I must go Take care
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