Today, April 30th 2011

Well, it was another late starter today. Got up around 5:30 for a nice cup of coffee. I really need to finish the lawn edging today but have a thing about not starting up any power equipment before 7am. I had a slice of turkey and was off to the edging. The grass hasn’t been edged in so long that it was really hard to find the edge of the concrete driveway. By 9:30 the job was complete as well as the clean up. Having sweat 2 pounds I thought it would be a good idea to rehydrate. At the same time I was thinking it must be about time to eat. So here’s the decision I made. First I will get the boneless pork chops soaking in soy sauce, white vinegar and sugar, then take a shower, then have a nice tall glass of ice water. Randy went out shooting this morning and he’s not back yet so I think I have enough time to get all this done. Randy got home just as I was enjoying my glass of water and he opened up a coconut for me. I really needed those electrolytes!

Breakfast was barbecued pork chops and spinach salad. I was really looking forward to a spinach salad with avocado and tomatoes topped with blue cheese dressing. I got everything out and prepared the salad. Next came the jar of blue cheese dressing. Turns out it was not really dressing but a science experiment gone south. Randy remembered that we had a chunk of blue cheese so we just dabbled that on the salad and used a little Ranch Dressing instead. It’s good to be versatile.

After a short rest I decided to was time to make some cookies. My all time favorite is chocolate chip oatmeal, but my cookies have more nuts and seeds than cookie. Here is the recipe that I used:

Chocolate Chip Oatmeal Cookies

1/2 C Ghee

1/2 C Coconut Oil

2 large eggs

2 tsp Vanilla

1/2 C Sugar

1 C Brown Sugar

Blend together until fluffy.

Add 1 tsp each of salt and baking soda.

Add the following dry ingredients blending well.

2 1/2 C Brown Rice flour

2 1/2 C Rolled Oats

1/2 C flax seeds

2 C Semi Sweet Chocolate chips

1 C Sunflower Seeds

1 C Pepitas (Pumpkin Seeds)

1 C chopped Macadamia Nuts

1 C chopped Raw Cashews

1 C dry shredded unsweetened coconut

Preheat oven to 325 F. Roll dough in flax seeds and slightly flatten. Cook for 10-12 minutes until golden brown and no longer shiney.

Since breakfast was at 11am I knew it would be a late lunch. Well, I was right as lunch didn’t even start emerging until 4pm. I had thawed out some pizza dough a couple of days ago and knew it was time to use it up. There were two crusts so I got the Barbee started and made some pizza sauce. To make the pizza sauce I use some jarred marinara sauce and add a lot of crushed garlic and one finger of grated turmeric (it is imperative that I use turmeric at least once a day). I let this simmer on low while the barbee warmed and I got the dough prepared.

So I got the dough on the Barbee for the first side then brought it in to cover it in goodness. I made two different pizzas. Both had the basic sauce, mozzarella cheese, mushrooms and onions. On one I put some spinach atop the sauce, covered it in cheese then topped it with the onions and mushrooms, then some pepperoni. On the second one, just the cheese and veggies. This one got some prosciutto on top as soon as it got of the heat. This is a great technique as the prosciutto simply melts on top of the hot pizza. This was served with fresh basil, dried basil and oregano, as well as crushed red peppers and freshly grated parmesan cheese. It was after this feast that I finally got to try one of those fabuloso cookies. Super Yum!