dinner

Ginger Beef

~ nancyruth ~ Leave a comment

Well I seemed to have lost momentum for writing. So I’ll try again. It’s not like I don’t have time. My time is my own as I am retired. There are some demands on my time such as Stepdaughter’s wedding, Easter celebrations with grandkids complete with burnt cinnamon rolls, attempts to keep an exercise routine going, various healthcare appointments, etc.

And I am cooking and baking just not writing about it partly because I don’t always make something new and I try other bloggers’ recipes. And some of those are very worthwhile to make over and over again!

I was gifted by a friend several (actually a lot) packages of frozen meats. I have ground pork from which I will be trying to make younger Stepdaughter’s pork pie. But what to do with ground beef? There is just so much chili my aging stomach can tolerate. Hubby will be making his fancy meatloaf at some point, and we have preformed burger patties ready and waiting already. So I perused a few of my many cookbooks, looked at the NYTimes Cooking app, and decided to make Stir-Fried Beef with Onions and Ginger from Mark Bittman’s How to Cook Everything but with ground sirloin instead of flank steak. My ingredients are as follows:

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • Olive oil for sauteing the onion, and then some more for the pan to brown the meat
  • 1 inch ginger root, minced
  • 1 pound ground sirloin beef
  • 1/2 cup vegetable broth, homemade
  • 1 Tablespoon soy sauce

First, brown the onion on high heat until beginning to char, then I added the garlic just at the end. Sprinkle with salt and pepper and remove from pan. Add more oil, most of the ginger and the beef. Stir cooking this until the beef is no longer pink. Add the rest of the ginger, the broth, and the soy sauce. Cook and stir until most of the liquid is gone, but leave some. This process took less than 20 minutes with the ingredients prepped already.

I served this with rice and a cucumber/carrot salad with sesame dressing.

Thoughts: the fat in the ground sirloin (90/10) and the onion overpowered the ginger. The sesame dressing on the salad had more flavor. It also needed a sauce. Very thinly sliced flank steak would be the choice of meat as in the original recipe. For the leftovers I will douse this with teriyaki sauce. It could then be served over more rice or in a wrap.

Until next time…thanks for reading!

Orzo Casserole, my way

~ nancyruth ~ 1 Comment

I cooked! I read a recipe in the New York Times cooking section and thought “I could make that!” Mind you, I did not have all the ingredients but “what the hey!” Here is the original: https://cooking.nytimes.com/recipes/1024402-one-pan-zucchini-pesto-orzo?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=0

So I had no zucchini nor mozzarella cheese nor mint nor a lemon nor parmesan. What I did have was orzo pasta, I thought I had a jar of pesto, and my neighbor’s garden fresh tomatoes. What I did: I substituted fresh basil for the mint, jarred lemon juice for the lemon juice and zest, the little bit of homemade pesto for the pesto, and Feta for the mozzarella. And cooked chicken for some protein.

  • about one cup chopped cooked chicken; this was the meat from two thighs
  • 1 yellow onion, sliced
  • olive oil for the skillet
  • sprinkle of red pepper flakes
  • pinch of fine sea salt
  • 1 3/4 cups chicken stock, homemade and previously frozen
  • 1 cup orzo
  • scant 1/4 cup lemon juice
  • 2 medium sized tomatoes, chopped
  • 4 ounces of crumbled Feta cheese
  • handful of fresh basil leaves, coarsely chopped, and one sprig of fresh oregano leaves removed from the stem
  • grated Romano cheese, about 1/4 cup
  • about 1/4 cup pesto from previously frozen homemade

In a large skillet I sautéed the onion in olive oil with the red pepper flakes and a bit of salt until slightly browned and then added the chicken. Then I stirred in the stock and brought to simmer, added the orzo and lemon juice and another pinch of salt. Covered this and let cook for 10-12 minutes.

Meanwhile in a small bowl I tossed together the tomatoes, fresh herbs, another pinch of salt, and another shake of red pepper flakes with a drizzle of olive oil. This marinated while the orzo cooked.

When the orzo was done, I added the Romano cheese and the pesto. Stirred this and let cook one more minute with the lid on the pan.

To serve top with the tomato mixture and more Romano cheese.

This was very tasty. It could have served three people but we had not had lunch that day so Hubby and I ate it all.

Chicken Tikka Masala

~ nancyruth ~ 3 Comments

This is an adaptation of the recipe from Cook’s Illustrated October 2007 magazine. I had recently pulled out the season’s past issues and chose a few recipes to try. This is something I order if eating out so I thought I would give it a try. The ingredients are basic except for the Garam Masala but I have that spice mixture in my pantry. However, I found that I did not have ground cumin. And not being sure of what is an appropriate substitute I used a shake of Garam Masala. I also used chicken thighs instead of skinless chicken breasts, and left the thighs whole when serving. Serve over rice.

For the chicken:

  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 teaspoon table salt
  • about 1/2 teaspoon garam masala
  • 7 chicken thighs
  • 1 cup plain Greek yogurt
  • 2 Tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 1 Tablespoon grated fresh ginger

Mix the first 4 ingredients and press into the chicken thighs. Refrigerate this for 30 minutes. Whisk the last four ingredients in a bowl large enough for dipping the chicken pieces.

Heat oven to broil. Put shelf about 6 inches from broiler. Prepare a foil-lined baking pan with wire rack. I sprayed the rack with cooking spray to help prevent sticking. With tongs dip each piece of chicken in the yogurt mixture and arrange on the rack. Yogurt should thickly cover both sides of chicken. Broil chicken for 10 minutes on each side until internal temperature registers 160 degrees F. There will be nicely charred spots on the chicken. I had thick thighs (ha ha!) so turned the chicken an additional time for about 5-10 minutes.

For the sauce:

  • 3 Tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh ginger
  • 1 small dried red chile, seeds removed, minced
  • 1 Tablespoon tomato paste
  • 1 Tablespoon garam masala
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 28-ounce can of crushed tomatoes
  • 2/3 cup half-and-half

The sauce can be prepared while the chicken broils. Heat oil and cook onion about 8 minutes, stirring occasionally. Add garlic, ginger, chile, tomato paste, and garam masala, stirring for about 3 minutes. Add crushed tomatoes, sugar, and salt. Bring to a boil. Reduce heat and simmer for 15 minutes. I simmered this until my chicken was done. Then add half-and-half and return to simmer. Remove from heat. Cover to keep warm.

For serving: Add hot chicken to sauce. I had to spoon the sauce on top of the chicken to cover. Put heaping scoop of rice on plate. Place chicken with sauce on top.

My thoughts: This recipe has a lot of ingredients and is a bit fussier than usual for me. But this made three meals for Hubby and me so was worth the time and fussiness. I have in the past bought a jar of masala sauce and poured it over chicken to bake. This homemade sauce is much tastier than that was. Plan at least one-and-a-half to 2 hours to make this dish.

Pork with mustard and capers

~ nancyruth ~ Leave a comment

This is an adaptation from Jacques Pepin’s recipe (Essential Pepin, 2011). It sounded like a nice dish and I served it with mashed potatoes as suggested. He calls for brown sauce which is most likely a demi-glaze which I was not about to make. I substituted beef broth with some cornstarch. I used scallions instead of chives and siracha for the Chinese hot sauce.

  • 4 pork loin chops
  • salt and pepper, to taste
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1/2 cup white wine
  • 1 teaspoon siracha
  • 1 tablespoon Dijon mustard
  • 1/2 cup beef broth with 1 teaspoon cornstarch
  • 2 tablespoons drained capers
  • 2 tablespoons snipped green parts of scallions

For the pork: sprinkle each side with salt and pepper. Melt butter in skillet and cook over medium heat 5 minutes per side. I used a cast iron skillet that fit the four pork chops nicely without crowding. Remove to platter or pan and keep warm in the oven at 150 degrees F. Cover with foil.

For the sauce: Add the onion and garlic to the skillet and sauté for 2 minutes. Add the wine and boil until only 2-3 tablespoons of liquid remain. Add the siracha, mustard, and broth mixture, reduce heat, and simmer for a minute or two. Add the capers. Pour the sauce over the meat, sprinkle with the green parts of the scallions, and serve.

And for leftovers: Cook up some egg noodles, sauté more chopped onion, add one cup of mixed vegetables, dice up remaining pork chops with sauce. Put all together and serve with topping of some parmesan.

Thoughts: very tasty. The pork chops were tender and moist. The sauce was flavorful with the Dijon and the capers. I had reduced the amount of the hot sauce so it had a bit of bite but not too much. Although the original recipe calls for 6 pork chops, The sauce was just enough for the four. I would double the sauce if adding more pork chops.

The best beef bourguignon ever

~ nancyruth ~ 6 Comments

This does not follow my theme for the year but I just had to share/brag/boast/whatever!

In a Dutch Oven sauté a handful of bacon ends and pieces with a teaspoon of jarred minced garlic. Add 2 small onions chopped in large chunks and continue cooking until onions are semi-tender. Set aside in a bowl. Dredge 1-2 pounds of beef stew meat chunks (from a Top Butt) in ½ cup flour with some salt and pepper. Add a bit more oil to the pot and brown the beef, turning once. Set this aside in the bowl with the bacon/onion mixture. Add one cup of red wine to the pot and deglaze the pan scraping the brown bits on the bottom. Add the beef, bacon, and onion mixture back into the pot along with 2 small potatoes chopped in large chunks and 2 small carrots which have been peeled and cut into one-inch chunks. Cover this with 2 cups of beef broth and 1-2 teaspoons of Worcestershire sauce. Add more broth if necessary to just cover the goodies in the pot but not to drown them. Stir and bring to boil. Reduce heat and let simmer. This was allowed to simmer for the two risings of the home-made bread dough. Meanwhile in separate skillet place 2 tablespoons of butter and sauté 4 large baby bella mushrooms which have been sliced. Cook just until mushrooms are slightly softened and browned. Add a splash of Worcestershire sauce and set aside. When ready to put the bread in the oven, or after two hours, stir the mushrooms into the pot along with the reserved flour from the dredging of the beef. Continue to simmer the pot for the duration of the bread baking or 30-35 minutes.

We ate most of this before taking a picture. Here is what the leftover in the pot looks like. But no, the pic is not appetizing so I am not posting it, and this stew was fantastic. I do not generally rave about my own cooking but this was aromatic, flavorful, and rich-tasting. I served this with a homemade loaf of bread which is essential to clean the bowl to get every last drop!

Local Meat: venison stew

~ nancyruth ~ 5 Comments

The son-in-law hunts and got himself a nice buck. I want him to use all the meat so he gives me some. This deer gave me ground venison and stew meat. So I made a stew.

Stews are simply soups with larger cuts of meat and vegetables and less liquid. They are super simple to make especially when using a crockpot.

  • a pound (?) or packet of meat cut into stew sized chunks
  • 4 carrots, peeled and cut into chunks
  • 2 stalks celery cut into chunks
  • 6 small potatoes cut into chunks
  • 6 parsnips cut into chunks
  • 1 medium onion cut into chunks
  • 2 cups beef broth
  • 2 cups water or more to almost cover
  • 1 Tablespoon of Worcestershire sauce
  • 2 garlic cloves, peeled and halved

Throw all this into the crockpot and cook on low for 8-9 hours. Voila!

I served this with homemade Sally Lunn bread.

Not just another lemon chicken

~ nancyruth ~ Leave a comment

Hubby has been retired for a couple years now and has “taken over my kitchen!” He does most of the grocery shopping and cooking of weekday meals. At times I miss the planning and prepping for our meals but am also grateful that it does not all fall on me when I come home from work. I am still in charge of the baking and desserts but it is summer and usually much too hot to bake.

This recipe is adapted, but not too much, from Eating Well via my local newspaper’s Flavor section that comes weekly wrapped around all the ads for the grocery stores and more. I look through this for any interesting tidbits about food, wine, and cooking. I read this recipe and realized I had the ingredients, mostly, and chose a weekend day to cook. And had fun doing so.

First gather the ingredients. And chop and mince as directed. And cook the rice.

  • 2 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil and more
  • 8 chicken thighs
  • 1/2 teaspoon salt, or thereabouts
  • 2 teaspoons turmeric
  • 1 teaspoon paprika
  • generous pinch of saffron
  • 1/2 bag of frozen spinach
  • 4 cups cooked brown rice; I used Jasmine rice.
  • 1/4 cup lemon juice and more

Preheat oven to 375 degrees F. Spray 2 8×8-inch baking pans with oil or cooking spray. One of these will be frozen. Two meals are gotten out of this cooking episode.

Put oil in a skillet and brown the chicken on both sides. Put on plate and set aside. Pour off all but one tablespoon of fat from the pan.

Add a little bit of oil and the onions with 1/4 teaspoon of the salt and cook until golden and soft. Stir in spices and cook 2-3 minutes more, stirring. Put on a plate and set aside.

Add spinach to pan and cook until no longer frozen. Then add lemon juice, the remaining salt, and half the onions. Oh, and add the rice and cook and stir until rice is completely coated, about 5 minutes. This has a wonderful aroma and beautiful color.

Divide the rice mixture between the two prepared pans. Top each half with 4 chicken thighs and then the rest of the onions. You will cover one pan with foil and freeze and the other also with foil but to bake.

So at this point I looked at the chicken and was concerned that I did not brown them sufficiently. So I added a touch of oil back into the skillet and browned the chicken again. Then there were nice browned bits on the pan so I deglazed the skillet with additional lemon juice and then poured this “lemon gravy” on top of the chicken in the square pans. Then wrapped one in foil and stuck it in the freezer to be used within one month or so. At that time it is to be thawed overnight in the refrigerator and about 10 minutes added to the baking time.

Bake the other pan at 375 for 30 minutes, then uncover and bake 5-10 minutes longer. A thermometer stuck in the chicken should register 165 degrees F.

Reviewing this recipe makes me realize it is more fussy with the various “setting asides” and the numerous spices, than I usually go for but this was absolutely delicious and worth it.

Guinness Stew with Puff Pastry

~ nancyruth ~ 2 Comments

Hubby and I were watching some obscure British tv show from the 70s or 80s and one of the characters made reference to marinating beef in Guinness overnight for a steak and kidney pie. We looked at each other, put the TV show on pause, and started brainstorming a Guinness Stew. For some reason Hubby added that it needed puff pastry; so we were really talking about a beef pot pie. He was thinking of Beef Wellington. He traipsed off to the grocery store the next day to get potatoes as that was the only thing we did not have on hand. Here’s the result:

Please don’t look at the less than pristine clean stove!

First, I have beef stew meat in the house thanks to my neighbor who overbought on her meat delivery system. I did send the Hubby out to look for frozen puff pastry when he bought potatoes but since we go to the discount grocery stores there was none to be found. Hubby is concerned, as am I, that it could be considered a waste of good beer to put too much Guinness in the stew. And I needed to decide whether or not to marinade the stew meat.

  • 2 pounds stew meat, already cut into chunks; I chose not to marinade this.
  • approximately 1/2 cup flour for divided use
  • salt and pepper
  • 1/2 teaspoon Fine Herbs
  • 2 large red potatoes, scrubbed with skin on
  • 1 large onion
  • 3-4 medium carrots; I had one large one and two medium
  • 1 garlic clove
  • about two cups beef broth
  • 1 can (14.5 ounces) Guinness stout, divided use
  • oil for the pan; we use olive oil
  • one sheet Puff Pastry; for some reason I decided to make the real thing by hand!

Chop the vegetables and mince the garlic in large bite size pieces. The exact amount of vegetables is not important in stews and soups. More can be added for large families. Dredge the stew meat in about 1/4 cup flour seasoned with salt and pepper. Put oil in a Dutch oven or large skillet and brown the meat. Stir this around a bit to get all or most sides. Add the vegetables and 1/2 the can of Guinness. Pour other half of beer into glass and serve to Hubby. Add the beef broth to the pot along with the Fine Herbs unless you thought in advance to mix the herbs with the flour that dredged the beef. At this time rinse the beer can and add that water to the pot. Why not? Add more broth or water to almost cover the stew mixture. Stir this and bring to a boil. Cover and let simmer for 45 minutes or so. Test the carrot for doneness. Mix the rest of the flour with a bit of cold tap water and stir into the stew. This will thicken the stew and you can use more flour for a thicker broth.

Prior to all this I made Puff Pastry using Jacques Pepin’s recipe for the real thing. This is not a rough puff. This is three cups (one pound flour) and one pound butter. The only thing else is ice water and a little salt. This is made with four turns of the dough which I may have miscounted and done five. This will give your upper arms a work out rolling this stuff out so many times. But look at the layers!

When the stew was complete and the puff pastry had rested in the refrigerator for an hour, I turned the stew out into a casserole dish. Actually Hubby did this as I sometimes have difficulty picking up heavy objects on occasion. Getting older is not just getting wiser. It also means recognizing that one does not always have the capability of one’s youth, and it is nice to have a partner.

I rolled one-third of the pastry into a rectangle. This was a bit of work so the resulting rectangle was not quite as big as I had hoped. I placed this on the stew and popped it into the oven that was heating to 425 degrees F. Thirty minutes gave the pastry a nice color and crusty outside. The part on top of the stew was not crisp and one would not expect it to be if you think about it. In hindsight, Hubby suggested baking the pastry on a sheet pan and then placing it on the stew. That would insure crispy all the way through.

It was absolutely delicious. The taste of the stout came through for a subtle difference for a beef stew.

I now have two pound of puff pastry in the freezer. It needs to be used within a few months. What to make next?

tomatoes, garlic, and mushrooms

~ nancyruth ~ 5 Comments

These aren’t really recipes but comments on throwing ingredients together to make meals. Yes, I suppose that is what makes  a recipe. Anyway the amounts of the vegetables in the following meals will be entirely up to you and what you have and want to use.

This is a bunch of tomatoes, garlic, and mushrooms served over egg noodles. My Hubby likes egg noodles. When he makes pasta he cooks bunches of it. He does this for tuna-noodle in the summer and with spaghetti which then becomes his spaghetti pie. I try to cook just enough for the meals I am planning.

I have vegetables delivered weekly from Imperfect Produce. You can google that and see if it would be right for you. I may have mentioned it in a previous blog but am not sure. So I had a bunch of tomatoes that arrived green. I let them sit on my counter for a couple of weeks and they did turn red. Meanwhile I had 3-4 other tomatoes in a weekly delivery. And the mushrooms have been very nice lately. I am still trying to put more vegetables in our meals. We’ve done a lot of big roast ups of whatever vegetables are on hand but Hubby has let me know that he is done with broccoli!

  • 6 or so smallish tomatoes
  • 3 cloves garlic
  •  8 ounce package white mushrooms
  • Italian seasoning to taste
  • Egg noodles or pasta of your choice
  • Grated Romano or parmesan cheese to serve

Boil water and cook the noodles. This will take 5-8-10 minutes depending on how al dente you like your pasta. You can use whatever pasta you have on hand. This might be nice with bowties.

Slice the garlic and sauté in oil or butter. Slice mushrooms and add to pan. Roughly chop tomatoes and add them to the skillet and stir together with a few shakes of the seasoning. The garlic will take about 3 minutes; the mushrooms add 5, and then the tomatoes for about 5 more.

Drain the pasta. We put our pasta in the bowls and then add the tomato mixture. Serve with grated cheese. Enjoy!

On Food and Drink and not-Drinking

~ nancyruth ~ 1 Comment

In sticking with my commitment to Dry January my new mock-tail is the Not So Dark and Stormy. I like the taste of Ginger Beer. My sister does not. Ginger ale is okay but can be sweet tasting, even the diet version.  Ginger Beer tastes more grown-up. So my drink is really not a Not So Dark and Stormy from the internet recipes. I had to look that up so I would know whether I made this up. I probably made my mock-tail but apparently not the name.

I found a six-pack of diet Ginger Beer at my local Walmart and after a few seconds of deliberation put it in the grocery cart. When I make the boozy cocktail I use spiced dark rum. I think to myself, “Self, why not spiced tea?” I have been enjoying chai type spiced tea from various brands but I prefer the non-caffeinated types. So I brew a strong cup of tea and let it sit until room temperature. Basically leave the tea bag in this whole time. Put ice in a tall glass, pour to half full with the tea and top off with Ginger Beer. Nice and refreshing! A lime twist would be the finishing touch but I did not have any.

The above is not a dish one should have on a weight loss eating plan. Pie crust is fat and flour and how can that be diet friendly? But I have only the top crust on this pot pie which is mostly vegetables anyway. I was debating between a quiche and a pot pie. I tried to roast the veg but they just cooked in the oven. I had one small and thin frozen chicken breast and diced this up to sauté with half an onion. And it worked well in the cast iron skillet; goes from stove top to oven in seconds!

  • ½ very large bag Asian stir-fry vegetables ( discard or save sauce packet for later), roasted
  • ½ onion, diced
  • 1 chicken breast, or more if you prefer, diced
  • Olive oil for the skillet
  • ¾ cup evaporated milk + ½ cup vegetable broth
  • 1-2 tablespoons flour
  • Seasoning of choice, I used a salt-free combination from a craft booth at the RV show similar to Mrs. Dash
  • One ready-made pie crust

Roast vegetables. Sauté onion and chicken in skillet with oil. Sprinkle with flour and add liquid and seasonings. Simmer slightly. Stir in the roasted vegetables. Make lattice with pie crust and put on top. I sprayed the crust with butter flavored cooking spray and sprinkled more seasoning on top. Bake at 350 degrees F for 35-45 minutes. Hubby said he wasn’t particularly hungry but he ate his portion happily.

Thoughts from my kitchen table:

What have I been thinking about these past weeks: Results of Dry January.

Dry January is supposed to have health benefits including improved sleep, improved mood, saving money, brighter skin, stronger immune system, more energy, and weight loss and better liver function. I can’t measure the liver function but let’s evaluate the rest.

  • I have not noticed any improvement in my sleep. Sometimes I sleep well, sometimes I don’t. This has not changed.
  • Improved mood: not particularly. But maybe. I don’t feel like going to work some days but that is because Hubby is home and I would like to be retired. I may have been feeling a little down at the first part of the month but that may have been post-holiday blues. My December was full of activities including a trip to Jamaica to see my son get married. And that was a fun time. My sister and her husband came out and we sat in the pool chatting, swam in the ocean, ate really good food and just relaxed. Flights got cancelled and trip home was two days instead of one. Between Thanksgiving and New Year’s we had visits with all 4 children (all grown) and two grandchildren and Christmas Eve and morning in New Hampshire with the grandchildren. So the beginning of January was the start of quiet; all the activity was over. And then there is the news, of course, and that will dampen anyone’s mood!
  • Saving money: definitely. An O’Douls at the bar on Trivia night is $4 instead of $7 for a Guinness. The bottle of wine that was opened after Christmas still sits on the counter. I don’t think we’ve gone to the liquor store at all this month.
  • Brighter skin: I have no idea. I’m an older woman who has a few wrinkles as it is. I have few if any blemishes either. This one is probably a wash. Actually I only wash my face with water. I do not wear makeup so water is good, no drying soaps, and no goopy creams.
  • Stronger immune system: I had a nasty cold virus for 3-4 weeks but by the time I went to the doctor she said I was on the mend. She recommended the time honored use of turmeric, ginger, and honey from the wisdom of grandmothers. This depends on who is your grandmother. Mine would have recommended chicken soup and hot tea with lemon and honey, not to mention Vicks Vaporub!
  • More energy: maybe. I have started sewing again. I believe I have had fewer days of coming home from work and just collapsing on the sofa. Bedtime remains at 9-9:30 PM. I have also spent more time reading in the evening and a little bit less vegging out in front of the TV. But there may be more to this than the giving up of alcohol.
  • Weight loss: 2 to 2 ½ pounds. There are a lot of factors besides giving up the drink that contribute to this. But I won’t argue with this result. More on this weight loss journey and these other factors in another post.

What I did enjoy about Dry January was the “not feeling impaired” sensation after having a drink. Not that I get drunk or even tipsy, but I can feel the alcohol after even one drink sometimes, especially a mixed drink. This is probably the buzz that people seek and enjoy. The recommended about of alcohol for women is one drink per day and no more than 7 drinks per week. It is easy for me to have two glasses of wine in an evening and even if not every night this still can add up to more than 7 glasses a week. I also enjoyed the search for non-alcoholic drinks. I plan to seek out non-alcoholic beers to enjoy as well as drinking more Ginger Beer (diet, no need for empty calories). I’m sure my liver and brain will thank me.

Oh and I broke my fast on January 31st (as planned) with a glass of a nice red wine blend. at a gathering with friends over salad, pizza, and a fabulous dessert.

Now that my commitment is over I can have a drink whenever I choose to. But do I really want to? I am hoping that how much and how often changes.