It's now February and so far I've been doing really good on my resolutions. The biggest one this year is getting organized. I bought my organizing book and really set out to conquer this. The first thing the book had me do was actually sit down and try to assess why I'm so disorganized. There were some journal entries that helped me see where I was getting derailed. Then it laid out a plan of attack. With some of my own common sense, I have a good system going.
One of the biggest hindrances in getting organized is that, in my head, it was something that should happen after everything else was done. After the dishes were done and the house was clean. And by the time I got around to doing it, I was too tired to make much of a dent.
This month, I've been concentrating on keeping the surface of the house clean. This means that for 31 days, I didn't go to bed until the house was picked up. It's only surface cleaned--don't open any closets or look too closely at anything--but the clutter is picked up. The dishes are in the dishwasher or waiting to go in in the morning. Laundry is kept up, more or less. Shoes are put away. This has helped in keeping my anxiety at bay. I don't lay in bed and look at the clutter around me and get depressed at how I can't keep on top.
After I felt like I had a good handle on that, I started in on the first room in my book--the kitchen. If you've been in my kitchen in the last, at least, four years, you know that this area was in desperate need of reorganizing. The pantry has been out of control for a few years now. So, I went and bought storage containers and cleaned it out. I can't even begin to tell you what a relief it is to open the doors and see exactly what I have on hand.
Then I had a minor breakdown with the Tupperware cupboard and now there is no more Tupperware cupboard. I threw it all way except for a few of the really, really good pieces. It was such a relief when I took the bag(s) out to the recycling can.
Today, I cleaned out the refrigerator, the freezer and the rest of the cupboards. I got rid of the old pans that are flaking off and some of the appliances that I never, ever use. The hardest part of cleaning out the kitchen was throwing so much away. I just had to let it go though.
The room to organize for February is my bedroom. This shouldn't be so bad since I did do a total makeover in June. But you'd be surprised. I'm really excited to clean out my closet and to finally hang curtains and pictures and complete the makeover.
The biggest thing I've taken from this is HOW MUCH TIME IS SPENT CLEANING! I keep thinking that eventually it will only take just a few minutes a day, but it's not coming to fruition yet. In the past, this would drive me nuts. But, I'm trying to get past that and just doing it because tomorrow, there'd be twice as much. But still!!! I listen to podcasts and they keep me entertained. And, now, when I take a few hours and do something I want to do, I don't feel guilty because the house is a mess or the laundry isn't done.
As for my other resolutions, I have been doing more writing, but only here. I haven't missed a week yet on What's For Dinner Wednesday, so that's a plus. I don't really have any desire to write anything else right now--there's a lot going on that I would rather focus on. I haven't really read anything so great that I want to highlight it here, but maybe that will change here soon.
I've also just been doing my thing and not letting others dictate my time. That's been kind of nice. I've been teaching myself how to build a website from the ground up--even if there are many programs out there that will do it for you. I'm focusing a lot on my swimming in hopes that I can bounce back after childbirth into my annual sprint tri in August. Just doing my thing and being happy about what gets done--and what doesn't.
Hope everyone else is still plodding on with their resolutions.
Sunday, February 3, 2013
Wednesday, January 30, 2013
What's For Dinner Wednesday: Apple Gouda Melts
Apple Gouda Melts
Source: Taste of Home magazine February/March 2013
Time stated: 15 minutes
Actual: 30ish
6 slices seeded whole grain bread
4 T butter
6 oz mozzarella cheese
1 large apple
6 oz smoked Gouda cheese
1. Spread one side of each slice of bread with butter. Broil until toasted.
2. Turn bread over and spread other side with butter. Layer with mozzarella cheese, thin slices of apple and Gouda cheese. Broil until cheese melts.
Nutrition: 1 serving = 1 slice 332 cal, 22 g Fat, 18 g CHO, 15 g Pro
This was very simple and tasted great. Just some suggestions though: homemade bread would have been AWESOME for this. The bread slices needed to be a little thicker. I'm not sure what apple I used, but I would have gone for a more bitter one than what I had. Also, it was a little mushy, so a firmer apple would have been even better. And instead of putting the whole slice of Gouda cheese on, I would have broken it up and spread it around some instead of just in the middle since it didn't really "run" when it melted. Otherwise, it was a great twist on a melted cheese sandwich.
Source: Taste of Home magazine February/March 2013
Time stated: 15 minutes
Actual: 30ish
6 slices seeded whole grain bread
4 T butter
6 oz mozzarella cheese
1 large apple
6 oz smoked Gouda cheese
1. Spread one side of each slice of bread with butter. Broil until toasted.
2. Turn bread over and spread other side with butter. Layer with mozzarella cheese, thin slices of apple and Gouda cheese. Broil until cheese melts.
Nutrition: 1 serving = 1 slice 332 cal, 22 g Fat, 18 g CHO, 15 g Pro
This was very simple and tasted great. Just some suggestions though: homemade bread would have been AWESOME for this. The bread slices needed to be a little thicker. I'm not sure what apple I used, but I would have gone for a more bitter one than what I had. Also, it was a little mushy, so a firmer apple would have been even better. And instead of putting the whole slice of Gouda cheese on, I would have broken it up and spread it around some instead of just in the middle since it didn't really "run" when it melted. Otherwise, it was a great twist on a melted cheese sandwich.
Wednesday, January 23, 2013
What's For Dinner Wednesday: Taco Melts
Taco Melts
Source: allrecipes.com
Time: 30 minutes max
1 lb ground beef
1 packet taco seasoning
1 1/2 C salsa
1 container Grands Biscuits
shredded cheddar cheese
1. Cook the ground beef and add the taco seasoning packet. Put in the salsa and heat up.
2. Press the biscuits into 6 inch circles. Put in 1/3 C meat mixture, a tablespoon of cheddar cheese and fold the biscuit over and seal.
3. Bake at 350 degrees for 9 - 14 minutes until golden brown.
This was a ridiculously easy meal to put together. The 1/3 C meat mixture was too much for my "6 inch biscuits", so either I didn't measure the biscuits correctly, or 1/3 C is really too much. But, the meal was reminiscent of a meal my mom use to make. I really liked it. Wade says he did too. The kids, not so much. But that's nothing new.
Source: allrecipes.com
Time: 30 minutes max
1 lb ground beef
1 packet taco seasoning
1 1/2 C salsa
1 container Grands Biscuits
shredded cheddar cheese
1. Cook the ground beef and add the taco seasoning packet. Put in the salsa and heat up.
2. Press the biscuits into 6 inch circles. Put in 1/3 C meat mixture, a tablespoon of cheddar cheese and fold the biscuit over and seal.
3. Bake at 350 degrees for 9 - 14 minutes until golden brown.
This was a ridiculously easy meal to put together. The 1/3 C meat mixture was too much for my "6 inch biscuits", so either I didn't measure the biscuits correctly, or 1/3 C is really too much. But, the meal was reminiscent of a meal my mom use to make. I really liked it. Wade says he did too. The kids, not so much. But that's nothing new.
Tuesday, January 22, 2013
Success!
Saturday was our first "club" race down in sunny St. George. The weather here in Northern Utah has been terrible for about the last three weeks. It's been cold and smoggy and all-around blah. St. George was promising at least warmer weather and clear skies. I would take it, if only for a few hours.
Two cousins drove from Boise and met me at my house Friday morning. (I know! That is dedication!) and another cousin drove down from Idaho Falls and met her sister (who lives in my neighborhood) on Thursday. Then we picked up two people and we all stuffed ourselves into my vehicle. It was a tight squeeze, but it was still fun.
We drove to St. George and had a grand time along the way. There was a lot of talking and laughing. Once we got there, we picked up our packets and then checked into our hotel. We had about 20 minutes before we were due to dinner at Olive Garden. I was lucky enough to secure reservations for 30 people at 8:30 pm at the restaurant. At first, I thought it was going to be too late, but it turned out to be the perfect time. We had 22 people running the race, plus some family members who had tagged along.
Dinner was good. Bed was even better. Before long it was time to get up and ready. It's the first race that I can remember that I wasn't really excited to run. I was telling the friend I was sharing a hotel room with that if I hadn't put the whole thing together, I'd suggest we just go shopping instead. I've been feeling pretty tired the last couple of weeks and if the race was even a week later, I probably wouldn't have tried to run the half marathon. But alas, I was committed. The race started at 9, which is pretty late for a race start, but definitely worked to our advantage. There was some big-time stress the morning of the race--too much to really go into right now--but by the time I got to the starting line, I was happy to be there.
The race itself went really smoothly. Of the 17 gals running the half marathon 8 of them were doing their first half marathons. I ran the race with a new friend found through the running club and an old friend, R., who swore she'd never become a runner. We had a lot of fun and met some fun ladies on the course. Mile 10 reared it's ugly head like it does every race, but we just kept plugging along. Overall, I felt really good. My legs were sore and the baby kept kicking me after mile 9, like she was saying "Um...mom...what are you doing???" But the best part was the weather--perfect temperatures and blue skies.
The real moment in the race, though, was when we turned the corner to the finish line and I saw the look on R.'s face as she closed in on the end of the race. It was pure awesome! It felt like the first time I crossed a finish line of a race and I knew exactly how she felt.
We crossed a little after 2:37. Not too shabby considering I am 21 weeks pregnant. The year I did the same race a week after a cruise, I stumbled across at 2:50. So I'm happy with our result.
We hung around the finish line for a little bit and then a few of us went back out on the course in search of our last runner. This runner is a true inspiraton to all. This was her first race--EVER. No 5k. No 10k. Her first race was a half marathon. She was afraid she wouldn't make it before they closed the course at 3:30 hours. She's not fast by any means, but she had desire and heart and that carried her all 13.1 miles. We found her about .75 miles from the finish line. We then ran with her to the finish line and cheered her in. She made it by 14 minutes and you would have thought she won the whole thing. The look on her face was priceless. By far, one of the best race memories I have from any race. I wouldn't trade that moment for a few extra hours of sleep at any cost!
My car load went to grab lunch and then we headed all the way back home. It was a whirlwind trip, but well worth it. Everyone seems really excited about October's race--the Haunted Half Marathon--and I even recruited a new club member down in St. George. Overall, it was deemed a success and I had so much fun!
Two cousins drove from Boise and met me at my house Friday morning. (I know! That is dedication!) and another cousin drove down from Idaho Falls and met her sister (who lives in my neighborhood) on Thursday. Then we picked up two people and we all stuffed ourselves into my vehicle. It was a tight squeeze, but it was still fun.
We drove to St. George and had a grand time along the way. There was a lot of talking and laughing. Once we got there, we picked up our packets and then checked into our hotel. We had about 20 minutes before we were due to dinner at Olive Garden. I was lucky enough to secure reservations for 30 people at 8:30 pm at the restaurant. At first, I thought it was going to be too late, but it turned out to be the perfect time. We had 22 people running the race, plus some family members who had tagged along.
Dinner was good. Bed was even better. Before long it was time to get up and ready. It's the first race that I can remember that I wasn't really excited to run. I was telling the friend I was sharing a hotel room with that if I hadn't put the whole thing together, I'd suggest we just go shopping instead. I've been feeling pretty tired the last couple of weeks and if the race was even a week later, I probably wouldn't have tried to run the half marathon. But alas, I was committed. The race started at 9, which is pretty late for a race start, but definitely worked to our advantage. There was some big-time stress the morning of the race--too much to really go into right now--but by the time I got to the starting line, I was happy to be there.
The race itself went really smoothly. Of the 17 gals running the half marathon 8 of them were doing their first half marathons. I ran the race with a new friend found through the running club and an old friend, R., who swore she'd never become a runner. We had a lot of fun and met some fun ladies on the course. Mile 10 reared it's ugly head like it does every race, but we just kept plugging along. Overall, I felt really good. My legs were sore and the baby kept kicking me after mile 9, like she was saying "Um...mom...what are you doing???" But the best part was the weather--perfect temperatures and blue skies.
The real moment in the race, though, was when we turned the corner to the finish line and I saw the look on R.'s face as she closed in on the end of the race. It was pure awesome! It felt like the first time I crossed a finish line of a race and I knew exactly how she felt.
We crossed a little after 2:37. Not too shabby considering I am 21 weeks pregnant. The year I did the same race a week after a cruise, I stumbled across at 2:50. So I'm happy with our result.
We hung around the finish line for a little bit and then a few of us went back out on the course in search of our last runner. This runner is a true inspiraton to all. This was her first race--EVER. No 5k. No 10k. Her first race was a half marathon. She was afraid she wouldn't make it before they closed the course at 3:30 hours. She's not fast by any means, but she had desire and heart and that carried her all 13.1 miles. We found her about .75 miles from the finish line. We then ran with her to the finish line and cheered her in. She made it by 14 minutes and you would have thought she won the whole thing. The look on her face was priceless. By far, one of the best race memories I have from any race. I wouldn't trade that moment for a few extra hours of sleep at any cost!
My car load went to grab lunch and then we headed all the way back home. It was a whirlwind trip, but well worth it. Everyone seems really excited about October's race--the Haunted Half Marathon--and I even recruited a new club member down in St. George. Overall, it was deemed a success and I had so much fun!
Wednesday, January 16, 2013
What's For Dinner Wednesday: Orange-Simmered Pork Chops with Mango Relish
Orange-Simmered Pork Chops with Mango Relish
Source: Better Homes and Gardens February 2013
Time to prepare: Said 30 minutes, but they must not have kids. Closer to 50 minutes
1 mango, halved, seeded, peeled and chopped
1 C pineapple chunks
1 small orange or tangerine, peeled and segmented
1/4 C orange juice
1/4 C chopped red onion
1 small banana pepper, sliced (optional)
1 tsp finely shredded orange peel
1/4 tsp cayenne pepper
4 4 oz frozen bone-in pork chops, about 1/4 inch thick
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 T olive oil
1/2 C orange juice
2 tsp honey
Fresh cilantro
1. For mango relish, in a medium bowl stir together mango, pineapple, orange segments, the 1/4 C orange juice,, red onion, banana pepper, orange peel, and cayenne pepper. Set aside.
2. Sprinkle pork chops with chili powder, salt, and pepper. In a large skillet heat oil over medium-high heat. Add two pork chops; brown 3 minutes on each side. Remove from skillet. Add remaining pork chops to skillet; brown 3 minutes on each side. Add first two pork chops back to skillet.
3. In a small bowl, whisk together the 1/2 C orange juice and honey; add to skillet. Add 1/2 C water. Reduce heat to low. Simmer, covered, 5 minutes or until pork is done. Spoon mango relish over pork. Cover; simmer 1 minute more. Remover pork and relish and cover to keep warm.
4. Return pan to medium-high heat. Simmer juices, uncovered, 5 minutes or until reduced by half. Drizzle over pork. Sprinkle with cilantro.
To use fresh or thawed chops: Reduce browning time to 1 1/2 minutes each side. Add liquid and chops to skillet. Bring to a simmer; add mango relish. Simmer just 1 minute. Proceed as above.
Nutrition: 360 calories. 16 g fat. 30 g CHO. 24 g Pro
This turned out to be really good, really simple and something you could do with frozen pork chops that you had forgotten to pull out of the freezer to defrost. Wade really liked it. I wasn't feeling very good and had an iffy appetite, so my review is a little lukewarm. I've never actually cut a mango and had some issues with that. I also didn't have a banana pepper. And I forgot about the sauce at the end. Sigh. It was a long day. However, I'm positive it will get good reviews if you make it, so you should try.
Source: Better Homes and Gardens February 2013
Time to prepare: Said 30 minutes, but they must not have kids. Closer to 50 minutes
1 mango, halved, seeded, peeled and chopped
1 C pineapple chunks
1 small orange or tangerine, peeled and segmented
1/4 C orange juice
1/4 C chopped red onion
1 small banana pepper, sliced (optional)
1 tsp finely shredded orange peel
1/4 tsp cayenne pepper
4 4 oz frozen bone-in pork chops, about 1/4 inch thick
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 T olive oil
1/2 C orange juice
2 tsp honey
Fresh cilantro
1. For mango relish, in a medium bowl stir together mango, pineapple, orange segments, the 1/4 C orange juice,, red onion, banana pepper, orange peel, and cayenne pepper. Set aside.
2. Sprinkle pork chops with chili powder, salt, and pepper. In a large skillet heat oil over medium-high heat. Add two pork chops; brown 3 minutes on each side. Remove from skillet. Add remaining pork chops to skillet; brown 3 minutes on each side. Add first two pork chops back to skillet.
3. In a small bowl, whisk together the 1/2 C orange juice and honey; add to skillet. Add 1/2 C water. Reduce heat to low. Simmer, covered, 5 minutes or until pork is done. Spoon mango relish over pork. Cover; simmer 1 minute more. Remover pork and relish and cover to keep warm.
4. Return pan to medium-high heat. Simmer juices, uncovered, 5 minutes or until reduced by half. Drizzle over pork. Sprinkle with cilantro.
To use fresh or thawed chops: Reduce browning time to 1 1/2 minutes each side. Add liquid and chops to skillet. Bring to a simmer; add mango relish. Simmer just 1 minute. Proceed as above.
Nutrition: 360 calories. 16 g fat. 30 g CHO. 24 g Pro
This turned out to be really good, really simple and something you could do with frozen pork chops that you had forgotten to pull out of the freezer to defrost. Wade really liked it. I wasn't feeling very good and had an iffy appetite, so my review is a little lukewarm. I've never actually cut a mango and had some issues with that. I also didn't have a banana pepper. And I forgot about the sauce at the end. Sigh. It was a long day. However, I'm positive it will get good reviews if you make it, so you should try.
Monday, January 14, 2013
Ramblings
- I'm running a half marathon with a bunch of ladies from my area on Saturday. I'm really excited for it because I have no expectations for myself. I'm just in it to finish it and have a good time. Everyone else seems to be pretty excited about it too. I remember my first half marathon and how nervous I was. I know that some of these ladies are feeling that and I love it!
- Friday night I got a text from one of the gals that hasn't been able to do the long runs with us. I wasn't even sure if she was going to make it to the race. She texted me that she ran 11.8 miles. In the dark. In single digit temperatures. By herself. And you could read the excitement in her words. I actually ran into her a little later and she was so proud and happy, it made my weekend. I can remember the first time I ran double digits and how proud I was for myself. I could feel that for her too.
- Speaking of single digit temperatures, this winter has been the worst one I have ever run through. I feel like I owe all these people an apology for saying "oh it's not that bad." when they moan about running in the winter. It's bad. Really bad. The other Saturday--for our 12 miler--it was -3 degrees. Luckily, I woke up with a low grade fever and played the pregnancy card, so I sat it out. Which is probably good, because whatever I was fighting didn't blow up into anything big. This Saturday, it was a balmy 13 degrees. It's only gotten above freezing twice in the last three weeks.
- In contrast, St. George is going to be close to 60 degrees on Saturday. :)
- We find out the flavor of our baby on Thursday. Ultrasounds always make me nervous and I'll just be glad when it's over. But I think it's a girl. A. really wants a baby sister. J. wants a baby brother. One of them is going to be disappointed. A. christened the baby Heart when we first told her we were having a baby. Then last week she changed it to Twilight. I think she thinks we're having a My Little Pony.
- I have successfully kept the house clean for two weeks straight. And the laundry is caught up. Just don't open any closet doors.
- Our book this month for book club is Jane Eyre. I've been reading my 24 pages a day so I can finish in time. It's been really good. I even had to send out a retraction email to the book club for poking fun at the book.
- My natural tendency is to be a hermit. I hardly left my house the two weeks Wade was off for Christmas. If left to my own devices, I would sit and stew in my own juices. But, it isn't what I want for my life. So I've had to transform myself into more of a social person. I think it makes me well rounded. And nothing bad happens from being out of my comfort zone a little bit, right?
- I consume more calories during the hour I sit and watch Biggest Loser than at any other time during the week.
- I have the funniest, cutest kids. Couldn't ask for better. And the bestest husband. The other weekend, when I was sick with a fever and just feeling blah, he took the kids up to Park City overnight. It was awesome!
- Tomorrow, I'm officially half baked. Now it's a countdown!
Wednesday, January 9, 2013
What's For Dinner Wednesday: Loaded Baked Potato Soup
Loaded Baked Potato Soup
Source: Family Circle February 2013
Prep: 20 min Bake: 50 min at 400 degrees Cook: 22 min Broil: 3 min
2 1/2 lbs baking potatoes
1/2 lb sliced bacon (I cheated and used bacon bits from the salad aisle)
2 T unsalted butter
1 small onion, finely chopped
2 T all-purpose flour
4 C milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp cayenne pepper
3 C shredded white cheddar cheese
4 scallions, thinly sliced
6 tsp sour cream
1. Heat oven to 400 degrees. Pierce potatoes with a fork and bake 50 minutes until tender. Allow to cool some. Scoop potato flesh into a bowl and mash.
2. Cook bacon until crisp. Crumble and set aside. Reserve 2 T bacon grease.
3. In a large pot, add butter and reserved bacon grease. Heat over medium heat. Add onion and cook 3 minutes. Sprinkle flour over onion and cook 1 minute. Gradually whisk in milk; stir in salt, pepper, cayenne pepper, and nutmeg. Add reserved mashed potatoes and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Stir in 2 cups of the cheese, half the reserved bacon and half the scallions.
4. Heat broiler. Divide soup into six oven-proof bowls. Sprinkle the tops of the soups with the remaining cheese. Broil 4 inches from heat source for 3 minutes until cheese melts.
5. Garnish each with 1 tsp sour cream and remaining bacon and scallions
Nutrition: Cal: 577 Fat: 31 g Pro: 29 g CHO 48 g
This was my first attempt at a favorite soup of mine when I'm out and about. I thought it was decent. Could have used some more oomph to it, but otherwise a great starter. It's definitely not for the healthy conscious. Look at the grams of fat in that sucker. But it warmed me up on (yet another) really cold day. I really, really liked the white cheddar cheese. I've never had it before and it's definitely considerably stronger than the orange cheddar cheese--even the sharp flavor. It has a grittiness to it that I also really liked. I found it in the regular aisle with the other cheeses. I've never noticed it there before. Goes to show you that you find new things every day. The hardest thing about the soup was scooping out the potato flesh. That's my kind of meal.
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