Tag Archives: postaweek2011

How do you f#$k up a college staple?

13 Jan

It’s been an insane week so far, and we’re still not over it yet.  Last night, I almost called the sushi guy, but I stood firm and then made what had to have been the biggest disaster to date.

But first, let’s go back to Saturday….

  • Saturday was my first “meal” out since starting this little adventure.  It was an event, so it counted in the “rules. ”  My friend and I split a wine and cheese plate (which is why it’s a “meal,” not a meal).  Good times, but when I got home, I realized that before starting this project, I probably would have polished off that cheese plate myself.  I have to wonder, then, if stunts like that are what’s been holding me back in the WW arena?  Must explore further….
  • Sunday, sis cooked.  This is the second time she’s done it (two Sundays), and I have to say I like this pattern.  She destroyed the kitchen with the Chicken Pizza recipe from the new Hungry Girl show (don’t ask for it, I don’t think I was paying attention), but it’s starting to come back to normal.
  • Monday was the Shrimp and Grits.  Another one from the Cook This, Not That book, I only altered the recipe by making 3/4 c of grits instead of the 1/2 c.  Delicious, especially the next day when the broth had a chance to seep into the grits themselves.
  • Tuesday was Buffalo Chicken Dip. Not fancy, but a good comfort food when its supposed to be snowing outside.

Which leads us to last night.

Last night I just wasn’t in the mood to cook anything.  One of those house-full-of-food-and-I-have-nothing-to-eat kind of things.  I didn’t want to devote the time to actually putting together a full meal, but I also had had a long day and my brain was kind of done.  I was thirty seconds away from calling for sushi when I saw it: cream of broccoli soup, a can of peas, and some rice.

When I was in college, this was a typical finals-week meal for me.  One of those things that magically came together because I was either too poor to order or too not in the mood to make a decision about anything — especially pizza toppings.  A couple of cans, a thing of milk, and twenty minutes, and dinner was on the table.

So, I commenced to screwing it up royally.  First thing’s first.  It wasn’t broccoli soup in college it was Cream of Mushroom.  This, I learned last night, is extremely important flavor-wise.  Next, I forgot that the whole point of this is to cook the rice IN the soup mix.  Thankfully, another recipe I’m doing tonight (and NOT screwing up) needs brown rice.  Lastly, measurements are key.  The rice never quite soaked up all of the liquid, so I basically found myself eating broccoli soup with rice and peas.  Gross.

I’m pretty sure my college days are over for a reason.  Next!

I’m a big loser

8 Jan

At least according to the lady at Weight Watchers….

My first weigh in after I started this little project tells me I’m definitely on to something.

There’s just 4.6 less pounds of me that’s on whatever it is!!!

Squee. :)

First Week

6 Jan

It’s been a little busy since Sunday, but I’m pleased to report that I’ve been keeping up with things. My sister cooked on Sunday (hey, it counts since it was homemade),  Tuesday I ate soup, and Wednesday I didn’t eat much of anything due to a stomach virus that is best left not discussed.

That leaves Monday, and my little project’s first official disaster.

I’d made the Cavatappi with Cauliflower before, and it turned out pretty well (well, sis wasn’t that pleased with it but I was a fan).  I had no reason to think it was going to turn out any differently this time around either.   Yeah, not so much.  I’m pretty sure I didn’t let it steam long enough because the cauliflower was still pretty hard.  And burnt.  I’m pretty sure the lesson learned here was not to take a phone call in the middle of making dinner.  If only I’d been watching it….

There are no pictures of this week’s debacle.  I’m just too ashamed.

1 tsp olive oil, extra-virgin
2 clove(s) garlic clove(s), finely chopped (large)
1/4 tsp red pepper flakes, to 1/8, or to taste
1 Tbsp canned tomato paste
1 cup(s) reduced-sodium chicken broth
2 Tbsp parsley, fresh, chopped
16 oz frozen cauliflower, 1 package, thawed
2 cup(s) cooked pasta
  1. Heat the oil, garlic, and crushed red pepper in a large nonstick skillet over medium heat. Cook until the oil sizzles and the garlic just begins to turn golden, about 1 minute. Place the cauliflower and tomato paste on opposite sides of the skillet and cook, stirring separately, until tomato paste turns orange-gold, about 1 minute. Add the broth, stirring to blend; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, 20–23 minutes.
  2. Meanwhile, cook the trumpetti according to package directions, omitting the salt; drain. Add the pasta to the cauliflower sauce and toss until mixed. Serve, sprinkled with the parsley. Yields 1 1/2 cups per serving.

I’ll try this again one of these days, but I’m really not in any hurry. Here’s hoping that tonight’s Thai Rice with Pineapple and Shrimp turns out better.

Post-a-week 2011

2 Jan

I’ve decided I want to blog more. Rather than just thinking about doing it, I’m starting right now.  I will be posting on this blog  (at least) once a week for all of 2011.

I know it won’t be easy, but it might be fun, inspiring, awesome and wonderful. Therefore I’m promising to make use of The DailyPost, and the community of other bloggers with similiar goals, to help me along the way, including asking for help when I need it and encouraging others when I can.

If you already read my blog, I hope you’ll encourage me with comments and likes, and good will along the way.




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