Once again I am faltering on writing for Friday Fictioneers. This week’s picture should have conjured up images of a past life as a Sea Salt farmer on the Cote D’Azur. Instead all I could see was the inside of … Continue reading
I’ve been surfing for a while now. The shore no longer in sight. I brave wave after wave. Ok, a little dramatic. But I am waiting for the universe to let me come up for air. Better yet, float along … Continue reading
Along with my new diet came the need to satisfy my monstrous sweet tooth. The beast has yet to truly be quieted. That is until I discovered making Banana ice cream. Yes blending frozen Bananas.
I’ve tried various versions. Peanut butter was good but my favorite as of late is Cherry Coconut. Give it a whirl. I promise you won’t be disappointed and the sweet tooth will be happy.
So without further ado……..
Coconut Cherry Banana Ice Cream
- 1 frozen Banana
- 3-4 frozen Cherries
- 1 heaping Tablespoon Cashew Butter
- 1/4 cup Coconut Milk
- Throw all ingredients in blender
- Blend and serve
- Delight in the goodness.
This is so simple and so delightful. You won’t be sorry. I use this coconut milk (Aroyo-D) as it has no gums or carageen. Feel free to add as much or as little of the ingredients. I tend to eye it all. I always have frozen sliced bananas on hand. Vital ingredient for smoothies and ice cream- both are staples of my new diet.
You really should read A Letter from Me in the Future to Me in the Past. Sooo clever that I must confess. I wish I wrote it. Not that I could be so word witty….(no really I’d have to locate my funny bone which may or may not have been removed with my kidney).
Why do I wish I wrote it? you ask. But isn’t it obvious why? (insert white noise) No?! (insert droning Uhhhhh) Come on you can do it. Give her a go.
Still nothing? (insert gobsmacked slack-jawed stare) well duh……….because if I’d authored it- THEN I’d be published in the New Yorker, the holy grail to me. Which it has been ever since our middle school field trip to the Magazine’s offices. Seriously it’s become mecca to my concept of being a writer. The Oscar of the literary world. I can hear actual writers laughing their asses off right now. But what can I say?, the idea just stuck for me. I’m sure if I actually ever published I might sing a different tune. But for now the fantasy prevails.
I often like to try and write the caption for their Cartoon contest. This week’s winner is a hoot. And my co-worker and I submitted caption entries for this week’s cartoon. Mine was “He just won’t take no for an answer.” Hers was ” I called his mother a Witch, not a bitch.” What would you write? Head on over and give it a whirl.
The recruiter left this week for Singapore. The next 2 yr stop in her life adventure. Suddenly she feels so far away, unreachable, unlike Denver. But I’m sure we’ll find a way to connect and perhaps I’ll find it in me to travel that far. That is unless I get offered a house on the beach in Sans Luis Obispo or Santa Barbara first.
Ha! Would you believe it! She just texted.(Wait is that right?……she just sent a text.) Coincidence? I think not. She’s Arrived after her long flight. It’s 3am. She made it to her hotel, had a salad and an ambien is about to catch some zzzs.
I’ve spent this week struggling with Monday’s misadventures in Happy Hour. No, I did not drink too much. I wish that were even a possibility these days. When I go out, I go for the company. I sit with my glass of water and chat. Well on Monday I decided to try some HH food. SIBO makes this tricky. I thought I chose carefully. My pain etc. for the next 2 days said otherwise. So last night I baked up some banana bread and have vowed to stick to making my own food at home or only go to the few restaurants I know I can nibble at.
I’ve been participating in more writing prompts lately. This week’s dungeon prompt (When did death become real for you) arrived in my reader as my mother appeared in my office doorway. (I already told you I don’t believe in coincidence). She came unannounced. She never shows up without warning. She’d been at her therapist’s. Unlike me, she’s come to explore her inner workings late in life.
2013 was a particularly difficult year in my family. First my father was diagnosed with Leukemia. Next my niece had a terrible accident. This was followed shortly by my own kidney cancer diagnosis and surgery. Lastly my Aunt, my mom’s big sis, found out she had an inoperable brain tumor. At 76 she decided to forgo any treatment. She’s returned home to spend whatever time she has left. And each day is progressing closer towards death. Her decline has been swift but I believe this in its own right is a grace of sorts.
Did I say 2013 sucked? My Mom asked if she could have a hug. She needed consoling. Apparently my father’s Leukemia has taken a turn, begun to progress. She had wanted to continue to pretend his aggressive marker was inconsequential, but now his platelets have dropped to 18, and denial is no longer possible.
“Sure” I said wrapping my arms around her. As I held her she sobbed uncontrollably, grief stricken. “I miss your level headedness” She confessed.
Blast from This Blogs Past
- 2012: Monday Meditation ~Road Not Taken
- 2012: Photo Pair-Window to the Soul
- 2013: Photoshoot for Vogue Paris November 2012
The Weekend Reading List
- Rediscovering the Male Bond ~ Cody has written another great post. Run to not walk over to his site and read.
- Principles in Logo Design Pricing: Courageous, Responsible or Downright Foolish ~ Very informative read.
- Vogue Voices ~ Great interviews
- Voicemails from the future by future Coast. You can listen to the entries here.
Wait For the Water ~ The Ballroom Thieves
I have wanted to begin sharing recipes with my readers. The problems are multifold.
One- I haven’t cooked much in years.
Two- I cook for one person.
Three- I don’t measure anything.
Okay I do if I’m baking. But cooking is an art really. I eye everything. And…..
Four- I don’t have the patience to photograph as I go and when I’m finished I just want to eat. All that said it has been difficult to share my recipes in ways they could be duplicated and shared with others.
But yesterday was my roommate’s daughter’s Birthday- everyone coming to our house to celebrate. They were having pizza and birthday cake of course. Neither of which I can partake but both of which I’ve been craving terribly.
So there was only one possible option. Cook a cheesy cauliflower pizza crust I’ve been meaning to experiment with. I came across a recipe for cauliflower cheese sticks on Center Cut Cook I wanted to adapt a little. Now please note I am not lactose intolerant and will eat aged cheeses. I keep to the SCD approaved cheeses. But please substitute if necessary another alternative.
I intended to top it with Arrabiata, Italian sausage, spinach and cheese. But time constraints led to just topping with sauce and cheese. Recipe is below.
Now my go-to dessert of choice is banana ice cream with a little coconut milk. Some nights I add peanut butter or pumpkin puree even blueberries depending on my taste buds. But in lieu of Birthday cake I thought I’d make myself a quick treat. In my Vitamix I placed 1 frozen banana ( I preslice and freeze my ripe bananas to have on hand at all times.), 4 cherries (also frozen), 1 heaping spoonful of cashew butter, and a 1/4 cup of coconut milk. Blend until frozen ice cream consistency and devour. At least That’s what I do.
Cheesy Cauliflower Pizza
- 4 cups cauliflower “rice”
- 1 egg (slightly beaten)
- 1 tablespoon garlic herb butter (optional)
- 2-2 ½ cups Aged Cheeses (I use a mix of Parmesan, Romano and Asagio but feel free to substitute with your favorite cheeses.)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ tsp Italian Seasoning
- Arrabiata Sauce and toppings
1. First things first begin by turning 1 head of cauliflower into “rice.” As always wash and clean your veggies. There are several ways to “rice” cauliflower. You can use a food processor, chop it by hand to “rice” consistency, or you can use a grater. The average head of cauliflower should yield about 4 cups of “rice.”
2. Next cook the “rice”. I make my cauliflower rice ahead of time by grating it. Then I freeze or refrigerate it until needed. You can prepare the rice in various ways. Steam in a pan with 1 inch of boiling water, cover with a lid, and allow it to steam for 4-5 minutes. I place mine in a microwave safe dish and cook for 6-8 minutes until tender. Or a steamer will work. Whatever suits you best.
3. Preheat the oven to 400 degrees F.
4. Use a fine mesh strainer and drain the cauliflower. Allow it to cool for a few minutes. (this will come in handy on the next step.)
5. Use a clean dish towel, and then place a handful of the cauliflower “rice” inside. Create a pouch and squeeze as hard as you can to remove any excess water. Make sure you do not skip this step or burn your hands. Be careful! But it is vital in order for the cauliflower rice to have the right consistency.
6. Next dump it into a large bowl. And repeat till all cauliflower rice is rung out.
7. Add 1 cup parmesan cheese, 1/4 cup Romano cheese and 1/4 cup Asagio chees, 1 egg slightly beaten, 1 Tablespoon garlic herb butter, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon Italian Seasoning and 1/4 teaspoon salt. Stir the mixture well.
8. Line a rimmed baking sheet with parchment paper and grease lightly. I rub mine with olive oil.
9. Pour the mixture in the center of the pan and use a spatula to smooth it out as form into about an 8 1/2 x 11 inch rectangle.
10. Place in the oven for 35-40 minutes, until the crust is golden brown and firm. Now I recommend you flip it over after about 25-30 minutes to get a crisp edge on both sides.
11. Remove the crust from the oven and allow it to cool for about 10 minutes.
12. Now cover with sauce, toppings of choice and remainder of cheese.
13. Return the pan to the oven and bake for another 5-7 minutes, or until the cheese is melted.
14. Enjoy! No really I insist. Otherwise it is too much trouble.
Then this morning I made another breakfast treat. First I cooked up some spicy Italian Sausage. The I added broccoli, kale, spinach and roasted butternut squash to the pan and cooked until tender. I topped my has off with a fried egg, yolk runny in order to bind all the ingredients and coat my belly. Unbelievably delish breakfast. Went perfect with my coffee with coconut milk.
I never post about food. I don’t talk about food. (Okay rarely). I can cook (just ask my friend Cyndi about my lasagna and tiramisu). But I nearly never do. Eating out most meals or opting for quick fix options at home. (Please read microwavable.) I also eat (draw/write) in bed while watching TV.
But life as I’ve known it is about to change. I’ve been feeling crummy the past 6 months and just found out the cause. Apparently I have SIBO (Small Intestinal Bacterial Overgrowth). I’ll spare you all the details, just to say I’ve been feeling sick, gained weight while not eating (having zero appetite) and couldn’t drink a lick of alcohol without major burning. Ugh! No alcohol for 6 months. I deserve an award- which I only wish was a hefty beverage involving Tequila. Someday perhaps-just not yet!
Currently they are barraging my body with a massive dose of antibiotics. I nearly lost it when the pharmacist told me it would be $200 out of pocket after insurance. Original cost was $1300. Highway Robbery! Someone needs to put a lease on big pharmaceuticals. But I digress.
It also came with the promise that things will get worse before they get better. So far my daily headache is the only proof of this. Otherwise I seem to be holding my own. Once the initials 2 1/2 weeks of meds are finished I get to take another med in minimal dosage for a year. (I fear the price tag on that one.) And I suspect that further tests to seek the underlying cause will be necessary. I have a few ideas (using my pocket doctor’s degree). Yes I know I’m one of THOSE. But in my defense no one knows my body like I do.
So now life as I know it is about to change dramatically. I have to make dietary changes to avoid SIBO reoccurring. This means cutting off its food source. I.e. carbs, sugar, and alcohol– all the food groups that make life bearable. My first reaction was to throw a fit. But instead I’ve decided to embrace things. Now I know myself well enough to say I will eventually cheat. But not until I feel better and know I have licked it- then every once in a while I will surely indulge in a glass of red wine and of course chocolate (Hmmm hot chocolate with marshmallows). And since I’m not actually allergic to the verboten foods I’m already looking forward to it.
So I’ve begun to dig into the basics and devise a plan for food/meal prep. Due to this I may occasionally post a recipe. (Then again maybe not) I think I’ll save that for the experts and true Foodies.
Here are a few Paleo and SIBO resources I found online
10 Ways to Win Battle Against SIBO ~ Go Paleo
My New Roots ~ Recipes and stunning photos.
So until Monday bonne santé!
Blast from This Blogs Past
The Weekend Reading List
- Loving Kindness Meditation and Change ~ I’ve been participating in an online meditation the last three days at CreativeLIVE. This is a little extra reading.
- This Is My Letter To The Girl: You Are Not Alone ~ ” Maybe that’s the thing with writers, our skeletons are forever on the surface.”
- A Field Guide to the Wonderful World of Clients ~ You can’t be in business without at least one of these.
- 11 Common Places That Always Inspire Creativity ~ He should have added the Bathtub and rush hour traffic.
- Lost in the Crowd ~ David Brooks op-ed on Malcolm Gladwell’s book Outliers.
- Video ~ “French swearing: 10 words to avoid”