I got the pan for free at the Dump. You know how some municipal dumps have a “free shack” where reasonable items can be donated for others to take at will. This was my prize find along with a Trivia game of facts from the 1940s through the 1990s which proves to me how much I should remember but don’t!
We like flan. Flan is like custard, crème caramel. I find the pan where it had been hiding in my overfull kitchen cabinet. I have these ingredients. I’m making flan. This will be the dessert for the week, not counting the apple pie made 3 days ago which we have since eaten.
In making the recipe I do wonder about flour and butter in a custard, but forge ahead. I did not separate the eggs very well so there are two whole eggs with one egg yolk. Otherwise all is as is printed on the pan.
This is a light sponge-y cake. I look up flan on the internet and find some pictures of this pan since the title of the pan is Nordic Flan Pan. But flan is custard. Or cake with custard. This pan and cake are designed to be topped with fruit, custard, ice cream, etc. I sprinkle this one with powdered sugar for the first taste. The second slices are topped with jam and marmalade. It’s a nice light dessert, but it is not flan!
I had some beautiful red pears in my produce delivery. I put them in a paper bag for a few days and they were ready to eat. This had given me time to research what to do with them. These pears would be good for eating but I wanted to bake. The goal was to make the Pear Tatin recipe from my EssentialPepin cookbook. I do find that I make alterations to the recipes that I have used. This one however I did not. Oops, yes I did. I did not have apple cider, but no worries, the Tarte Tatin recipe used water and lemon juice for the same purpose.
This was baked/cooked in a ten inch cast iron skillet as instructed. The first batch of caramel was burned so I started over. I sliced the pears instead of using pear halves. And I doubled the dough as there was no way I was going to get a ten inch circle from the original amounts using only ½ cup flour. Here is the result:
In future I would revert to brown sugar and butter and not make a caramel. I would slice the pears the same. I would then use a short crust tart pastry on top and bake in the oven until done. Or make it an upside down cake and use cake batter. Or use Pepin’s Meme’s Apple Tart dough and top with pears.
I had two pears remaining. I found a copy from a diet book for a Peach Flat Cake. I can use pears! Here are my ingredients, slightly modified from the recipe page.
This called for a round cake pan but did not indicate size. I selected an 8 inch pan and am very glad I did. Preheat oven to 350 degrees F. Butter or spray the pan with cooking spray.
In mixer bowl, beat the butter the dry milk, sugar and almonds until creamy. Add the eggs and beat for a few minutes to aerate the batter. Add the flour and baking soda until well blended. Pour the batter into the pan and place the pear slices on top in a circle. Or as my grandson said, “looks like fireworks!” Bake for 20 minutes until golden. I added a few more minutes.
The description of this recipe says the dough “rises slightly as it bakes to embrace the fruit”. Well it did, very slightly. Hubby and I enjoyed this. It did not have the texture of cake. It was more like clafoutis or dense custard. It was much less sweet than the Tatin above and prettier too.
I wanted to make cookies. I had found and kept available the Santa Hat cookie cutter. I had a plan to find red paste food dye and/or use beet juice for a deep red. I would make Santa hat cookies and carefully write all the family names on one for each. Well, this did not happen.
First of all I needed a recipe. I did not want to have to stand and cut out a million cookies so wanted a recipe that made 2-3 dozen. We were running low on eggs so did not want a recipe that required more than 1 egg (we had three in the fridge) so I thought a shortbread would work nicely. So my new Essential Pepin cookbook has an almond shortbread and I had all the ingredients. But then I thought that my daughter is allergic to almonds and she would not be able to eat any of these.
I did not take into consideration that this would most likely be a virtual-physically-distanced-for-social-solidarity-type Christmas anyway. So the search for the recipe continued. I thought Dark o’ Moon cookies but they require two eggs. That would mean no breakfast of eggs with the leftover roasted root veg this week. I paged through my mother’s recipe notebook’s cookie section. These are clippings that she collected and tried over the years. I found Cinnamon Crisps which were a cut out cookie and required no eggs. Bingo!
Flour, sugar, baking powder, salt, cinnamon, butter, and milk. Pet milk is a brand of evaporated milk, or my mother would have used Milnot. The recipe was put together similarly to a cake recipe. It made a soft dough. Too soft to roll out but I gave it the old college try anyway, adding flour to the rolling process. Finally I gave up and rolled it out on the parchment paper, put that on the cookie sheets, and baked.
Here are the results:
I had to cut the one blob of cookie apart for the final few minutes of baking and if you look closely you can see the Santa hat shape I was going for. They are actually tasty. I should have made the decision to make them drop cookies when I saw that the dough was too soft to roll. And then squashed them slightly with the bottom of a glass dipped in cinnamon sugar. Ooh, that sounds good. But too late for that now.
I will wait until the grocery shopping Hubby fills up my baking pantry with eggs and brown sugar and more butter. That way I can choose from more recipes than I did when I chose Cinnamon Crisps. Meanwhile, these are tasty, although unsightly, nibbles.
Well, I saw this recipe from The Telegraph for a chocolate cake with a kick of ginger. Sounded good to me so I thought I’d give it a try. First let me check for ingredients. No muscovado sugar but I do have brown sugar. No double cream but I do have evaporated milk. No golden syrup but I do have light corn syrup. No chopped dark chocolate but I do have dark chocolate chips. No dairy milk but I have nut milk. I’m good to go!
Spoiler alert: This essay is about process and not the recipe. I will show you the end product and review the taste. For fans of the GBBO this did not come out as a signature bake, a show stopper, nor would it have passed the technical. I would have to leave the tent!
First of all I pulled together the ingredients for the cake. This cake used oil and not butter and had more sugar than flour which I thought was interestingly different. So I am standing in my kitchen with Google on one hand, a cookbook open to a chart of conversions from Metric to Imperial and vice versa, a calculator, and pen and paper. I have to convert grams to cups and portion of cups, weight to volume. This takes quite a bit of finagling since Siri says one thing and the chart says one thing and the calculator says another thing. Finally I decide on a formula and measure out the cake ingredients. Luckily my liquid measuring cups have ml markings. The batter comes together and is very thin, and there is not a lot of it either. This is to be baked in 20cm round pans which to my measurement were the 9-inch pans. I fit parchment paper, pour in the batter, and bake.
(I have just now double checked the 20 cm measurement and find that it is 8 inches. There is a reason for the “measure twice, cut once” truism.)
The cakes were very thin. Clearly the result of the above mentioned measurement error. But they were raised so I put them on racks to cool. They smell and look good.
While the cakes were baking I had put aside and prepped the ingredients for the ginger caramel as well as the chocolate frosting. But for the frosting I figured the cocoa would make it chocolate enough and did not put in chopped chocolate chips. Boiled (was to only melt) the frosting ingredients and set aside to cool and thicken. Which it did not do. I put the frosting in the fridge. Still liquid. I melted some chocolate chips to try to thicken it which did not really work. So I have fudge sauce for the frosting. Great.
Meanwhile I am looking at the very thin cakes and decide I’ll bake another set of cakes from a tried-and-true recipe, Best-Ever Chocolate Cake (https://mykitchenmythoughts.com/2016/02/18/best-ever-chocolate-cake/) that my mom always made. I whip this up. This cake uses a cup of butter and has more flour than sugar. I bake this in two layers in the 8-inch cake pans. Why? I was not thinking properly? I wanted a cake with good height? There was much more batter than the other cake and the 8-inch pans took longer to bake than I expected and I was afraid the edges that were trying to overflow the pans would burn. They didn’t and finally the cakes were done. I now have these cooling on the racks and turn my attention to the caramel.
I do not make caramel. I cannot recall ever making caramel. The instructions did use the word “stir”. This turned into a sauce that did not thicken to drizzle state when cooled. I wondered about that when I was pouring in the ginger cream (ginger infused evaporated milk) and remember almost all GBBO bakers commenting on NOT stirring the caramel while bubbling. Live and learn.
Now I have four cake layers, fudge sauce, and caramel sauce. I put the two thin cakes together by drowning them with the fudge sauce and a few spoon of caramel. I now add the first layer of Best-Ever. This is tall enough and would be too tall with the fourth layer. So I now have to use the rest of the fudge sauce for the top of the third layer. I’m drowning the cake and the sauce is overflowing the cake plate. I busily scoop around the cake and try to spread some sauce on the sides. Then I pour the caramel over the top of it all. It dawns on me that I forgot to add the tiny bit of sea salt to the caramel so I sprinkle that on top. Cake is complete. It looks a mess. And after all that, we don’t even have a slice until the next day. I put it in the fridge overnight.
I used the wrong sized pans for both cake batches.
I stirred the caramel.
The chopped chocolate was essential for the texture and thickness of the frosting.
The fudge sauce (supposed to be frosting) was absorbed by the thin bottom cakes so they became very dense. It did not saturate the Best-Ever cake layer all the way through so there was a bit of cake texture there.
The ginger only came through from the sauce on the top of the cake.
The chocolate was too intense and although very rich did not result in the best tasting chocolate flavor.
It would be helpful to have a kitchen scale.
We’ll be eating chocolate cake all week!
Does this ever happen to you? You try something new and are disappointed. It is not certain that it is the recipe or how you carried it out? That does not mean I will stop trying. There are those home bakers who have tried-and-true cakes, pie, cookies that they consistently bake. The only one I have is Best-Ever Chocolate Cake. But I like to try new recipes and they sometimes do not turn out a well as I had hoped. I have a trove of cookbooks, I follow cooking blogs, and the internet has almost everything else. The adventure continues.
It’s been awhile since I’ve written. Writing is an interesting phenomenon for me. I used to write my memoirs of my mundane ordinary life. I did this on computer and then in some handwritten journals. I then wrote the blog. At present I am exchanging emails with my best friend from high school in the middle of this pandemic. She’s in the Midwest; I’m in the Northeast. The point is that these writing episodes do not seem to overlap. I’m writing either one or the other. And lately I decided to handwrite letters to my son who is in the Northwest. But here I am back on the blog.
It’s not that I have not been baking or cooking. Well, actually, I have been doing less as Hubby has picked up cooking and dinner making. He continues to make me breakfast as I go off to work, either at the Agency or to the Dining Room. Either commute is not a hardship as the Agency is just up the street and across the road. Most of my baking is for something sweet. I have made a few batches of brownies. The problem with that is we tend to eat the whole pan in one sitting, or in two days, whichever comes first!
So I wanted to make something chocolate but not brownies…again! For some reason I had a couple of cake mixes in the baking pantry. Why do I have these? Because I thought I would have to bake my own birthday cake which is traditionally German Chocolate. I have made German Chocolate cake from scratch but have no problem making it from a mix. I’m telling Hubby that I found coconut so have all the ingredients and plan to bake the cake. He has to tell me then that he has bought me the cake as a surprise and now I went and ruined his surprise!
In my search for something to bake I remembered a cookie bar made from cake mix and sweetened condensed milk. It takes me some time to find the recipe notebook with this scrap of cake mix box. These are called Macaroon Cookie Bars. They are sort of a brownie as well.
1 package chocolate cake mix: I used a German Chocolate mix. The original recipe was from a Devil’s Food Cake Mix
½ cup butter, softened
14-oz. can sweetened condensed milk
1 teaspoon vanilla
1 ¼ cups flaked coconut; divide this to use the ¼ cup separately
1 cup chopped nuts; I used pecans
Mix the first 3 ingredients and press into a greased 13-inch x 9-inch baking dish. Mix the remaining ingredients except for ¼ cup of the coconut. Spread that mixture on top of the cake mix batter. Sprinkle the ¼ cup reserved coconut on top. Bake for 350 degree F for 30-35 minutes until golden brown. The edges will be the darkest. Cool completely and cut into squares.
I am working from home (miracle of miracles) part of the time. When going into the agency I am wearing a mask. Said mask is to last 5 shifts. I made a cloth mask to wear over it although contact with people is minimal, making being in the office a very grim place to be. But I am working and am not furloughed and am counting my blessings.
On weekends I bake. This past weekend I made a cake and Hubby and I ate it in two days. Not a good thing. Lunchtime on tele-working days has resulted in an apple pie and a chocolate snack cake over the past two weeks. Oh, and cookie dough. The problem with cookie dough is that I freeze rolls of it and then can slice and bake a dozen cookies each day, which I did, and we ate! Weekends have bread baking sessions. So when Hubby went out to the grocery store he bought plenty of flour.
Looking through my Fleischmann’s yeast cook-booklet I came across Verona Loaf. At the time of this bake I had been running low on flour so wanted a recipe that did not call for 7-8 cups. Verona Loaf calls for half that. Although it says “loaf” it is made in rounds or boules. This recipe makes two. And is more than just flour, salt, water, and yeast.
3 ¾ to 4 ¼ cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon lemon zest
2 packages active dry yeast (I use instant yeast so 2 teaspoons)
¼ cup softened butter
¾ cup very warm tap water (120-130 degrees F)
3 eggs, room temperature
1 ½ teaspoons vanilla
¼ cup cold butter
In large bowl thoroughly mix 1 cup flour, 1/3 cup sugar, salt, lemon peel, and yeast. Then add softened butter. Gradually add hot water to dry ingredients and mix at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and ½ cup flour and beat at high speed for 2 minutes. Stir in enough flour to make soft dough. Cover and let rise until doubled in bulk about 45 minutes.
I am using my Kitchen-Aid stand mixer. I use the dough hook throughout. I use speed 2 for medium although maybe that should be 4 which I use for high speed because 6 just seems too fast.
After the first rising comes the interesting part. This will now be laminated similar to puff pastry. First turn dough on floured board and roll dough to ½ inch thickness. Cut 2 tablespoons of cold butter into small pieces and place on center 1/3 of dough. Fold 1/3 of dough over butter. Now place the remaining 2 tablespoons of cold butter, also cut into small pieces, on top of the folded third. Bring remaining third of dough over to cover the butter. Now roll the dough into an 18 inch strip, fold in thirds, and wrap loosely in wax paper (or parchment) and refrigerate for 20 minutes. Repeat rolling procedure and folding into thirds and refrigeration. Repeat twice. Next, on floured surface divide dough in half. Lightly knead each half and shape into a ball. Place in 2 greased 8-inch round pans. Cover and let rise until doubled, about 35 minutes. Bake at 350 degrees F for 35-40 minutes. I have found that my oven requires the maximum bake time plus 5 minutes. Remove from pans and cool on wire racks. (Sprinkle with sugar while warm. I’m not certain I did this last bit.)
My son and daughter-in-law visited so I baked a cake. I was flipping through magazines and so I baked a cake. I was looking through my news-feed and had to bake a cake. I sense a pattern here. I’m thinking I might be baking a cake in the near future as well.
I finally got around to making this cake. I was looking for the magazine that had created a recipe for veggie sauce with the mouth feel of ground meat. I had attached a note to the front of the magazine with the names and page numbers of recipes I wanted to try and this one was there. This turned out well, having a grown-up taste, not too sweet and quite moist. It is possible that I under-baked it by 5 minutes but that did not affect our enjoyment of the cake. The problem with this cake is that it was so easy to slice off a sliver each time one walked by it.
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
3 large eggs
1 ¼ cups sugar, plus 2 tablespoons for topping
¼ teaspoon lemon zest (I used orange zest; the second time I used lime zest. Stick to lemon or orange)
¾ cup olive oil
¾ cup milk (I used unsweetened vanilla almond milk.)
Oven to 350 degrees F. Grease 9 inch spring-form pan. Whisk flour, baking soda, and salt together. In a separate bowl whip eggs on medium speed (stand mixer with whisk attachment) until foamy about one minute. Add sugar and zest increasing speed to high and beating for about 3 minutes. Reduce speed back to medium and slowly pour in oil, mix only one minute. Add ½ the flour mixture about one minute. Add milk and mix for 30 seconds. Add the rest of the flour mixture and mix for one minute. Of course, you are scraping down the sides of the bowl during the addition of the flour and milk. Pour the batter into prepared pan and sprinkle on the remaining sugar. Bake 45-50 minutes. Let cool in pan for 15 minutes before removing. Supposedly let this cool completely before slicing. Hah!
And here’s another cake: Guinness Chocolate Cake in honor of St. Patrick’s Day but really because it was a Friday and I got home from work. For this one I made a Bailey’s Buttercream and not a cream cheese frosting.
Weight loss is out the window. With all this Coronavirus Pandemic, hunkering down, figuring out how to work from home, how worried should I be, binge-watching Netflix for escapism, I eat what I want. I apparently bake and eat cakes too! See above. We re-watched the whole Lord of the Rings Special Edition DVD set. There’s a situation that puts this in perspective. I would have liked to put one of those images and quotes here but am not sure how or if things are copyrighted.
It’s all about priorities and enjoying life. I like to learn about food. I like to do new things with vegetables to eat more of them. I like to bake and cook. I am reasonably healthy and not too overweight. I do not want to add more anxiety in this day and time with regard to the food I eat.
Maybe I’ll get back on the weight loss train sometime later this year. One day at a time.
One weekend I seemed to spend all my time in the kitchen. I decided to bake as well as cook. Hubby likes scones and I remembered a recipe that I had made once. It took me a bit of time to locate it in my various recipe notebooks but I did.
Basically scones appear to be made up of 2 cups flour, 1 tablespoon baking powder, salt, 1/3 cup butter-like substance and 1 cup cream, and then flavor ingredients if using. The recipe I made is one touting itself as “healthier” with supposedly lower calories, lower fat content, and the like. This healthier tagline does not mean a hill of beans when Hubby eats half the pan in one sitting! And Hubby likes cranberry as the flavor ingredient but failed to remind me we have oodles of frozen whole cranberries in our possession.
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 Tablespoon baking powder
¼ teaspoon baking soda
1/3 cup butter (the healthier original called for trans-fat-free buttery spread)
1 cup + 2 Tab. Yogurt
2 Tablespoons honey
½ cup dried cranberries (the original called for ½ cup raspberries)
¼ cup candied ginger bits (the original called for mini chocolate chips)
Mix flours, baking powder, and baking soda in large mixing bowl. Cut in the butter until mixture is crumbly. Mix in the cranberries and ginger bits. Mix yogurt and honey and then mix with the flour mixture. This will be very soft dough. Pat out onto a floured surface and knead 2 to 3 times. Roll into a circle or square to about ½ inch thickness. Or pat with your floured hands. Cut into shapes or a circle to cut into wedges. I have a scone pan so I made a square and then cut into four squares and then four triangles per square. Bake at 400 degrees F for 12-15 minutes. You can sprinkle cinnamon sugar on top before baking but I did not.
These are quite tasty. They are best the day made but not too bad the next day either.
Thoughts: Stay Home and Stay Safe!
I am working hard at following my professional training on staying calm, maintaining hope, finding meaning, and practicing good public hygiene during this time of the Coronavirus Pandemic. Reading the news constantly has not been a good plan for my mental health. The public agency that I work for has deemed me essential. The folk we work with are in need of knowing that there are people to talk to who care who have not just shut the doors. The agency worked very hard and quickly to manage a part-time work from home which we have begun. Most of our face-to-face is for crisis and emergency management. Most of the work now is phone contact for health promotion, supportive counseling, prompting self-care, and making sure people have access to basic needs such as medicine, food, and shelter as well as connecting with those living alone who have invisible struggles.
For myself personally I found the virtual church service this morning was a blessing. I did not expect it to be but lately I find I am often surprised by joy spiritually.
Hubby and my walks are around our neighborhood. People are walking their dogs or just themselves. We all wave and maintain social distancing standards. But the fresh air is good, and getting up off the couch, and a change of venue from the four walls!
Take care of yourselves. Follow social distance guidelines. Do not hoard supplies. Find comfort in faith, family, and friends. We are all in this together and will weather the storm. One day at a time and any other ways we manage our thoughts, feelings, and emotions to get through.
I do not have a kitchen scale. I’m not that precise a baker. So I guess-timated the amounts of ingredients as he gives them in weights. These turned out very gooey. I did use the thermometer because I could not tell if they were actually done. We ate these while warm which meant they could not actually be picked up. They fell apart. Apparently that was not a problem in that we ate most of them! The next day they could be picked up and they were still very fudgy and very rich. Beating the eggs for a few minutes really does make a difference in producing the shiny crust on top. If I make these again I will bake them at 350 degrees F and not the 300 degrees in his directions. Here’s what I did.
4 large eggs.
Scant 1 cup granulated sugar.
¾ cup light brown sugar.
¾ cup cocoa powder
½ cup all-purpose flour.
1/2 teaspoon kosher salt.
8 ounces unsalted butter (melted)
2 teaspoons vanilla extract.
Beat eggs for 2-3 minutes. Sift dry ingredients in separate bowl. Add the sugar mixture and mix, then the melted butter and vanilla. Pour into prepared pan. The pan is 9 inch square, sprayed and lined with parchment so the parchment overhangs two sides by 2 inches. This will be used to lift the brownies from the pan. Bake at 300 degrees F for 45 minutes. Mine took 55 minutes and I had to use the thermometer to be sure they were done. Alton Brown says this should register at 195. Let cool in pan for 15 minutes and then lift out. Cut into 9 squares. Actually you could cut into smaller squares as these are very rich. Even letting them cool for that bit of time, lifting them out was difficult because they were so soft.
Part B: two months of weight loss
Hah! Brownies are not good for weight loss. Eating Oreo cookies is not good either. And not counting calories appears to be my downfall. For the past two weeks I stopped counting calories. Counting calories makes me accountable for
How many Oreos I eat,
How many glasses of wine I pour myself,
Portion controlling potato chips, crackers and cheese, and other late night-TV watching snacks,
Not having seconds at meals.
So I have actually gained back the 2 pounds lost in January. I have a net loss of HALF a POUND! The good news is that I have lost 2.5 pounds since last summer and at times will weigh at a 5 pound loss since then. The inconsistency is frustrating.
So now I ask myself what to do. I want to bake and I want to enjoy my food. Yes, I should not be eating Oreos or Potato Chips, but I want to make a cake once in a while. I want to make new and interesting vegetable dishes.
It was a weekend and I wanted to bake. Bread should be better than cake when counting calories, don’t you think? I looked through several cookbooks and finally settled on one from my handy-dandy Fleischmann’s Yeast Booklet from long ago. I have wanted to bake this particular bread for a long time but have never done so. It looks like a cake and is in the “no-knead” chapter. One of my other cookbooks explained that the origin is probably French and is popular in the South here in America. The Smithsonian magazine site relates that she may be a French pastry chef who sought refuge in England or a different woman, or even from Sun and Moon as descriptive of appearance. Others say it was one of George Washington’s favorites. Read all about it here: https://www.smithsonianmag.com/arts-culture/colonial-recipes-sally-lunn-cake-82438919/
Whatever its origin it sounds of interest to me and I set out to bake. No knead breads are batter breads. This recipe made one large loaf baked in a tube pan, the kind used for Angel Food Cake.
½ cup warm water (105-115 degrees F); I got to use my new instant read thermometer which was not very “instant”; hmmm?
2 teaspoons instant yeast
1 cup warm milk (I used unsweetened oat milk)
½ cup softened butter; okay, I nuked it for 20-30 seconds ( this apparently is a no-no but works for me in a pinch)
¼ cup sugar
2 teaspoons salt
3 eggs, well-beaten at room temperature; I put the eggs in a bowl of warmish water to take the chill off
5 ½ to 6 cups all-purpose flour
Put the warm water in the big bowl of the stand mixer (KitchenAid fitted with the dough hook) and sprinkle the yeast and stir to dissolve. Add milk, butter, sugar, salt and eggs and beat until well blended about one minute. Stir in enough flour to make soft dough. Cover, let rise in warm place, free from draft, until doubled, about one hour. So my kitchen is not a warm place. Hubby suggested I bring the bowl into the living room near the fireplace but I was afraid it would rise too fast. So I went off to the library and let it rise almost 1 ½ hours.
Grease well the tube pan. This needs to be a 10-inch pan and not a smaller decorative one. Stir the batter down, it basically needed to be gently pounded by the wooden spoon for this. My batter was all in one piece so I “poured” it into the tube pan and stretched it around to fit the circle. Cover and let rise until doubled, about one hour. Bake at 400 degrees F for about 30 minutes. Remove from pan and cool on wire rack.
Thoughts: Also about food
I am hungry! I continue to count calories but find that I go over the weight loss amount regularly now. And it is not from the empty calories from drink. I’m not even eating a lot of sweets. How can I enjoy food and cooking this way? I don’t want to not pay attention to what I eat because I tend to put on weight that way. So far, I am not gaining but not losing either. Here is a typical work day’s food intake:
egg and cheese on English Muffin
leftover chili or vegetable curry, one cup
17 whole almonds
homemade sausage, peppers, and onions, one cup, if that
hamburger bun for sandwiching the sausage and peppers
handful of potato chips
dates for a sweet treat after dinner
glass of red wine at bar for Trivia night
Okay, so the potato chips were not the best choice. The dates add up as well but they are very nutritious. But this is not a lot of food. And this put me over the “limit” by at least 300 calories! Some mornings Hubby fixes oatmeal for me and sometimes I have yogurt for lunch. But I am still hungry.
One night we had grilled steak (4-6 ounces), sauteed squash, and Caesar salad with red wine and sat around the table having a nice conversation. The calorie count was over 50% of the allotted amount. And we only added a piece of fruit for dessert.
How can I keep this up? Yet I don’t want to give up. We’ll see at the end of the month what the scale says. Stay tuned.