Monday, November 10, 2008

Ah, Life....Never a Dull Moment

I don't know where the time goes anymore! In the past few weeks, I have:

  • Gone to a funeral for a friend's mom :(
  • Went to Vegas for my first ever business trip
  • Lost my full time job
  • Decided to go home to CA for a month
I weighed in at Y Be Fit last Thursday - 244. Hmm. Not great, but considering all I was going through and vacations, etc, not bad either.

I weighed in on the scale today - now it says 237. Wow. I like that number. It needs to keep getting lower!

What helps right now :

  • Not all that hungry
  • Eating at home all the time
  • More time for exercise, etc
Losing my job was horrible - but it's probably a huge blessing in disguise. I can lose all the weight, become healthier, AND get a leg up on my online writing career so I can continue from home.

Life ain't easy...but it's worth it. RS better watch out!

2 comments:

Michael said...

Since you're eating at home - here's a bread recipe thats helped my family through the rough spots.

Time: About 2 hours (Actual Work Time: about 15 minutes)
*****************************************************
BigatticHouse dinner rolls: (one dozen)
4 cups flour
1 1/4 cups warm water ( Water should be warm, but not boiling. )
2 tablespoons yeast (or 2 packets)
1/2 tablespoon salt
1 teaspoon sugar (or 1-2 Tablespoons if you want fluffier rolls)
1-2 tablespoons cooking oil/olive oil/whatever

1. dissolve yeast and sugar in water in large mixing bowl.
2. mix yeast until dissolved.
3. add 1 cup of flour and mix
4. add salt
5. continue to add flour 1/2 cup at a time mixing.
6. flour will seem *VERY* wet, keep mixing. You can use a spatula to “fold” it.
7. If you feel like a little exercise, oil your hands and knead in the bowl.
8. The bread will "come together" after a few minutes, and feel "springy". It will be smooth, If it looks like biscuit batter- keep kneading. Once it is smooth, it means the gluten has developed.
9. Go ahead and knead the dough for a little while longer, you won't hurt anything.
10. Oil a glass or metal bowl. flop your dough into the bowl and flip over - so your dough is lightly covered in oil. Let sit 1 hour in a warm place. you may want to cover with seran-wrap to keep it moist/warm.

**** After One Hour Rising ****
11. Flour a surface.
12. Punch the dough. Yes, punch it... all the air bubbles should deflate it.
13. You can knead again if you want
14. Cut the dough into four pieces
15. Cut each piece into 3 pieces. This should give you 12 small balls of dough.
16. Oil a muffin/cupcake pan, crisco works best , place one dough ball in each cup
17. Place pan in a warm, draft-free place for 30-45 minutes.

**** After 30-45 minutes rising ****
**** Preheat oven to 425 ****
18. When the oven gets to 425, Bake for 15 minutes. Rolls should swell about 3-5 times the size of the dough balls. They will start to brown after about 10 minutes, check every two minutes to make sure they don't burn.
19. Pop them out onto a wire rack to cool, or the bottoms will get slimy.
20. Serve immediately with dinner, or as a snack. Careful they're HOT!

Note: Before putting in a bag, Let them cool completely (several hours at least) "stone cold". They keep for 3 or 4 days in a plastic bag. 15-20 seconds in the microwave makes for a great snack.
source: Mike Johnson father@bigattichouse.com

Miss Nessa said...

Hey! Thanks so much for the recipe. These sound a lot like the ones my gramma makes which are YUM! I will have to try these out. Danke :)

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