Later On

A blog written for those whose interests more or less match mine.

Busy day

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I run into time pressure some mornings. This morning, for example, I had the pleasure of sleeping in an extra hour (until 7:00) while outside the rain poured. Then up and soon on the Nordic, getting Don Quixote back home at the end of the first part. Then I like to eat breakfast, shower, and write a letter or two, which takes some time since I write by hand (for enjoyment: I like the writing and I like the stationery I use—I have quite a collection). And it’s Friday, so I started the laundry as soon as I was dressed. I got the washing cycle complete before I left, and started the dryiing.

I’m still enrolled in my Healthy Way reduction effort until the end of February: a 9-month effort. And I have to date lost (as of this morning) 65.1 pounds, which puts me within 10 pounds of goal. And, of course, I have still 10 days to go—let’s see, if I can lose a pound a day… Still, I’ll certainly be well within 10 lbs of goal, and I can lose the last bit on my own as I make the transition to maintenance.

So: a stop at Healthy Way, a stop by Whole Foods (where I picked up some tempeh for one-pot meals). Then back home to fold clothes. And I assembled a one-pot meal, by which time it was time for Pilates.

The one-pot meal turned out to be extremely tasty. I am wondering whether the wonderful flavor might be due to the juices from all the cooking vegetables getting a chance to intermix—but of course that happens in soups and stews as well. However, this method uses much less liquid than a soup or stew, so the stunning taste of the vegetable mixture may be more intense.

At any rate, the layers, bottom layer first, top last:

1/4 large onion, coarsely chopped
1 cup marble-sized potatoes
4 large cloves garlic, minced
8 oz lamb — I think the cut was “inner round”: very little fat
salt, pepper, crushed red pepper, a sprinkling of salad herbs (a mix)
1/2 large red bell pepper, but into 1″ squares, more or less
1 Italian eggplant, cut into rounds (not peeled)
1 Tbsp olive oil brushed onto the eggplant
1/4 cup pitted kalamata olives, coarsely chopped
Red chard, stems and leaves, chopped—as much as will fit
1 large tomato, sliced

Added just a splash of brown rice vinegar and balsamic vinegar. I figured it would not need any liquid, and it didn’t. There was plenty of liquid in the bottom: delicious, but I wished I had used rice or pasta or quinoa (which would have sopped it up) instead of potatoes.

And that’s why today has been busy. Plus tonight I have a one-hour OS X session at the Apple store.

Written by LeisureGuy

18 February 2011 at 3:53 pm

Posted in Daily life, Recipes

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