RANDOM THOUGHTS ON COMING OUT OF HIBERNATION

As terrible as it is, I realize that I have become lazy and unmotivated during this past winter. I DO NOT like winter and prefer to wrap up in my blanket and read, get on my laptop, watch movies or whatever…anything rather than go somewhere. That is exactly what I said I would never let happen when I retired. But now, hallelujah, spring is officially less than a week away. Time to shake off that lazy personality that I do not admire and spring forward. Today is the first day of the rest of my life.

I got back on the treadmill this week. I have one of those big milestone birthdays staring me in the face this summer and I intend to meet it head-on. My friend, Fred, used to always quote that TV commercial, a body in motion tends to stay in motion. So, I best get moving again.

When we got back from Texas, I harvested the remainder of the herbs that I had planted at Christmas time, cleaned out the Aero Garden and, last week, replanted with lettuce and kale. It’s up already!! Aren’t you excited? Well, it’s a small amount, I know,  but, hopefully, enough to tide us over until we can plant outside.

Yesterday, I started the vegetables for this year’s garden. So many plants – so little space. Should be interesting. Now, once I replenish my supplies, I can get some flowers started. Can hardly wait until we can get outside and start planting. I know – that will be awhile. But, how uplifting to get the process started anyway.

Still working on my 40 Bags in 40 Days de-cluttering project. Got a little behind but did some catching up today and DEFINITELY WILL catch up and complete by the end of the 40 days. Today is the 15th day and I think I’m at 13 bags right now. Not too bad!

And, here’s a big one. I got back to my writing this week. In fact, this afternoon I even submitted an excerpt from what I have completed so far to a publisher for possible feedback. What are the odds? Probably not great, but better than if I didn’t even try.

Now, if I can just get motivated to finish our tax stuff and get it to the CPA!

Yep…I’ve definitely come out of hibernation and it feels good!

Later.

1 Of Those Light-Bulb Moments

It is certainly not my intent to turn this into a food blog. But right now, seems like my entire world is revolving around the garden and food prep. The more we share, the more they bear so getting creative with our produce is an entertaining new challenge.

I had a totally random thought over the week-end. One of our favorite cool weather meals is Smoky Bacon Chili over baked sweet potatoes. That particular recipe uses a can of Fire Roasted Tomatoes so I try to always keep some on hand. But, on Sunday, a light-bulb moment occurred. Why not try my hand at making some Fire Roasted Tomatoes? I’ve never done it before, but how hard could it be? Right? Turns out, not difficult at all.

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Ready for the grill.

I fired up the grill, selected a dozen or so uniformly sized tomatoes and washed them up. It occurred to me, then, that this might also work well with salsa peppers too, so, as long as the grill was going anyway, why not?

It is a very simple process, really. Just keep turning to char each side of the vegetables and then cover with a towel to steam and loosen the skins.

Once done, pop in bags and freeze.

Not a big deal, but I was kind of excited. I’m not a canner. Never have been, never will be. But I love to experiment with new things and now we can look forward to some home-grown fire roasted tomatoes this fall. So, what’s up next?

Well…this morning I picked some nice banana peppers (Ken’s favorite) and plan to experiment again tonight. I’ve made stuffed bell peppers before but never stuffed banana peppers, so on tonight’s menu…Cheesy Stuffed Banana Peppers. Also plan to make another batch of that delicious Oven Roasted Grape Tomato Pasta Sauce today and then, the pièce de résistance…a big batch of homemade fresh Bloody Mary mix for Labor Day at the Lake.

That should keep me busy for a while. Guess I better get at it.

Later.

Re-Inventing Pasta Sauce

Well, I have been working on re-inventing retirement for the better part of a year now, and a few weeks ago I talked about how we have been re-inventing one of our favs…pizza

This morning I woke up thinking about the bowls full of perfectly ripe grape tomatoes we have been picking almost daily and decided I wanted to try something different with them. There were way too many to just throw into salad, so I decided to make pasta sauce. But, I didn’t want to make just a juicy pan-cooked sauce. I wanted something different. Here is what I did.

I took out a large sheet pan and put as many grape tomatoes as I could fit in a single layer on that pan. I also had a handful of sweet, baby onions that Ken had dug a few weeks ago, so I washed and peeled those to add to the pan. Then, I smashed a half dozen cloves of garlic and threw those on…drizzled olive oil over all and seasoned with salt and pepper.

I popped the sheet pan in a 400 degree oven for about 45 minutes to get the mixture nicely carmelized. In the meantime, I went out and cut a bunch of nice fresh basil to throw into the sauce when I blended it.

I was so pleased with the results. It was nice and thick and absolutely delicious. Now, how to use the sauce. I had just picked a spaghetti squash as well so decided to make spaghetti squash casserole…another one of our favorites. That would allow me to also use some of our bounty of peppers. So, basically, a spaghetti squash casserole is cooked spaghetti squash with your choice of additional ingredients. This time I used Italian sausage, three kinds of chopped peppers, chopped onion, my freshly made sauce, a handful of grated Italian cheese, and some mozzarella to top it off, just because.

It was delicious…and pretty healthy too since you are eliminating all the carbs in the pasta. Another version of this that we love is Buffalo Chicken Spaghetti Squash Casserole. There are plenty of sites where you can find these types of recipes, but one of our favorites is Paleomg.com

So…still loving the freedom of retirement, the time to do what makes us happy including working in the garden, and the fun of experimenting with different ways to enjoy the bounty that we have produced. If you happen to try this sauce, let me know what you think. In our house, it’s a keeper!

Later.

Pizza Night

Sunday is typically pizza night at our house. But this is not the stereotypical “senior citizen” habit of doing the same thing, on the same day, at the same time every week kind of thing. We REFUSE to go there. This is just a “We love pizza” thing and the Sunday night part of it is a throwback to when we were working and it was an easy way to end the weekend. No…we no longer order pizza very often…we make our own, experiment, change it up and just have fun with it. Sure…it is more labor intensive than ordering pizza and takes longer…but we have time. And we enjoy it.

We have done the cauliflower crust. We have made regular homemade pizza crust and grilled it. We have done a spaghetti squash pizza casserole (not really pizza but uses pizza ingredients and it is DELICIOUS). Our pizza toppings range from the traditional to more artisan options like prosciutto, fresh mozzarella pearls and arugula.

So last week, when I ran across a blog post about zucchini pizza crust I just had to try it. Perfect time of year for it, right? And, it was delicious! That said…I plan to experiment with some tweaks next time, mainly because we are basically thin and crispy crust lovers and that seems to be very difficult to accomplish with most of the crusts we have tried. This crust was not crispy, though it did hold up to hand-held eating. I have some ideas that might crisp it up a bit, so will try that next time, but the flavor was amazing. It made WAY more than I expected it to so we have enough pizza for two meals and then some.  We will see how it reheats. But, take a look. Delicious?

If you like to live on the wild side when it comes to cooking, check out the recipe here. We didn’t do the brown sugar tomato part of it, but if you’re into that, knock yourself out. And if you have suggestions on other great pizza experiments, let me know. We’re not just reinventing retirement, we’re reinventing pizza!!

Later.

Getting In Touch With My Inner Queen

This is interesting. Over the past several years, Ken and I have come to enjoy opening a bottle of Rosé on a warm summer night and sipping it out on the deck while we grill dinner. Problem is…Rosé is almost impossible to find in Sioux City, IA for some reason.

Last week we decided to go on a Rosé hunt, visiting several wine stores other than our regulars, Sam’s, Hy-Vee and Wine Styles. Still we came up with only a handful of options…three to be exact, and we had never heard of any of them. Last night, we opened one, and it was pretty good. Not the best we had ever had. We’ve enjoyed wonderful Rosés in Denver and Houston. But, for the mIMG_2389 (2)oney, not bad. It was Mateus Rosé.

I was just doing some research on the Internet and came across a blog post about none other than Mateus Rosé. It seems that Mateus Rosé was the most popular wine in the world back in the early 70s. The Queen of England demanded it. Jimi Hendrix was photographed drinking it out of the bottle. AND…it is said to have been Saddam Hussein’s favorite wine.

The post is a pretty interesting read if you’re into wine, and, really, even if you’re not. It’s a fascinating cultural commentary. blog.wblakegray.com  And speaking of cultural commentary, if anyone knows why Rosé is a big deal in larger cities, but you can barely find a bottle here in Sioux City, please let me know.

Later.

IT’S ALL ABOUT THE FOOD

When I set out to do my best to reinvent retirement, it never occurred to me that one of the things this would involve would be our eating habits. I mean, ever since I was diagnosed with cancer I have focused on healthy eating. But, over the last several months, we have entered a new adventure of experimenting with the Paleo lifestyle. We are not fanatics by any means, but lean toward this lifestyle whenever possible. And what is fun is that both Kelli and Matt are doing the same thing so we are constantly texting and sharing recipes. The last couple of nights have been phenomenal.

First Kelli shared a recipe she made that sounded so good it turned out that we and Matt and Sara both tried it on the same night…Creamy Roasted Red Pepper Zucchini Noodles. IMG_2034It was unbelievably good and we will definitely make it again. It is Zoodles with a sweet red pepper and goat cheese sauce to which we added broiled garlic shrimp.  What’s not to like…right?

Tonight we experimented with a recipe that Matt sent…Buffalo Chicken Casserole. Crazy good and unlike anything we have tried before. It is spaghetti squash with chicken, veggies and eggs plus HOT SAUCE.IMG_2037

It is so uplifting to have the time to research and experiment with new cooking venues. I love to cook. I love knowing exactly what is going into my body. I love that Ken is getting into not only experimenting with new healthy lifestyles but also is getting into assisting with the process. It is healthy and it is social. It is FUN!! I may, from time to time, share additional recipes that we experiment with. It is a NEW twist on life. It is another example of Reinventing Retirement.

Later.