WOMEN AGES 50+ FOR MAY 2018
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Our niece graduated from college today. Her BS is in environmental ecology and I could not be more proud. Here she is with us this afternoon. A truly lovely and smart and talented young woman.
Rye11 -
MIchele, How much mulch did you get? Did you pick it up in your own truck or have it delivered? 1
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Happy Mother's Day to all my friends!
Ours was quite a while ago.
Feeling more chirpy this morning, but the test will be on the elliptical.
Much love, Heather UK xxxxxxx3 -
It's official! My weight loss for the past week is 0.9 kg (2 lb). Must design myself that cross-stitch sampler that says "When I log, I lose". The challenge now will be to keep at it.
Hubby arrives home from Nepal in a couple hours and we have invited his traveling companions over for dinner tonight. (This would be our friends the pastor and the editor of the local paper.) I'm serving a modern Swedish classic with an unappetizing name: permafrost lump.
Every self-respecting Swedish family that lives in a rural area north of Stockholm lays up a store of moose meat in the fall. This recipe uses a cut everyone saves for a special occasion, the same one you would use for roast beef. (I'm using moose, but it works equally well on beef and venison.)- To make a permafrost lump, you take the meat straight from the freezer and put it in the oven at 165°F (75°C), sticking in a meat thermometer as soon as the roast has thawed enough. Once that's done you can forget about it.
- Meanwhile, you boil up a brine of water (1 quart), salt (3/4 cup), sugar (1 tablespoon) plus crushed juniper berries, black pepper, chili, a bay leaf or two - whatever inspiration tells you to put in - and let that cool.
- After about 8 hours, when the thermometer reaches 150°F (65°C) you put the hot meat into the cold brine, let it soak for 4-6 hours, then take it out, dry it off and refrigerate.
- The meat is served in thin slices, cold or reheated, with or without some kind of sauce, and usually with potatoes au gratin.
I'm also baking my sourdough bread, which is world-famous in (parts of) Longyearbyen
Not eating too much of that will be my biggest challenge. This is a no-knead bread that knocks the socks off anything you can buy at the local grocery store.
After spending the night in our warmest room, the sourdough starter is bubbly and happy::
I raise the dough in two little baskets for smaller, prettier loaves. Oven-ready:
Baked and ready to eat:
/Penny, preparing to resist temptation at the
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Morning dear friends
Happy Mother's day to all of you..still cloudy and maybe showers this afternoon...just relaxing and will do cleaning today...2 -
Happy Woman's Day! :flowerforyou: My Kindergarten Friend changed it so it includes all woman whether their are mother's or not. What a great idea to give all woman the acknowledgment they deserve!
Penny I'll have to ask my relative in Gavle if they do this. Gavle is two hours north of Stockholm.3 -
Ask about "tjälknöl". He/She may not recognize my translation :laugh:
Gävle is halfway between Stockholm (where I used to live) and the place where my husband's family had an old farm with forest (and hunting rights). Six hours' drive and still only about halfway north in Sweden.
/Penny1 -
penny mmmmm, that bread looks delicious
NYKAREN
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Happy Mother's Day to all of you who mother kids, grandkids, furkids, spousekids, etc.
Barbara AHMOD - Joe's thoughts on fire prevention had me thinking a lot yesterday. I think you handled it well - having your place "Fire-Wise" sounds like work but what are the alternatives? My DH has had similar stubborn reactions on things and I dig out the virtual iron skillet, lol. Seriously, anymore I just side with him and say OK, then what's Plan B if such and such happens? He'll often mull that over and come to his own conclusion that my Plan A (now HIS Plan A) is the best solution. Hope you've been able to have some meaningful conversations about it.
Barbie - have you ever added up how many steps you take in an entire year? How many trips to the moon and back or around the world? I think you are a record setter!
Rebecca - I can definitely see your mom in your boys. You have great photos of her. I would love to have my mom back for a day.... do we ever get over the urge to "call mom" and let her know about this or that?
Penny - that bread looks delicious!!! Do you always have sourdough starter bubbling along at your house? The permafrost lump sounds yummy.
Dana - hope your sweet Dolly is on the mend.
We got a notice from our vet's office that "canine influenza" is going around here on the west coast. Geeze!! Now yet another vaccination for our pups? Other than the groomer's and the vet's ours don't really come into contact with other dogs very much. I'm going to hold off on panicking and running our 2 over for shots until I find out more about it.
Have a wonderful day!!
Lanette
Sunny and warm SW WA State2 -
Penny - Loving the permafrost lump. Sounds a bit like sous vide. When I cook steak I always give it a while in a very low oven before I flash fry it. It has transformed our steaks!
I couldn't finish the elliptical this morning, but made up the calories on the recumbent bike. I will try for a short brisk walk this pm. I feel much perked in myself, but my legs don't know that yet.
Just done a big supermarket order for Tuesday. I kept forgetting stuff, so I've been back in three times! There are things I love that you can't get elsewhere. They do a local buffalo mozzarella that is heavenly. Amazing grilled artichokes and the best sun dried tomatoes. Plus dark chocolate with whole hazelnuts.
Tonight is roast chicken with roasted parsnips, fennel, carrots, onions and potatoes for DH. With broccoli.
Having it with my AF white wine.
Going out for my walk now.
Heather UK xxxxxxx
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Hubby arrives home from Nepal in a couple hours and we have invited his traveling companions over for dinner tonight. (This would be our friends the pastor and the editor of the local paper.) I'm serving a modern Swedish classic with an unappetizing name: permafrost lump.
Every self-respecting Swedish family that lives in a rural area north of Stockholm lays up a store of moose meat in the fall. This recipe uses a cut everyone saves for a special occasion, the same one you would use for roast beef. (I'm using moose, but it works equally well on beef and venison.)- To make a permafrost lump, you take the meat straight from the freezer and put it in the oven at 165°F (75°C), sticking in a meat thermometer as soon as the roast has thawed enough. Once that's done you can forget about it.
So ... what you're saying is that the meat is raw?
First time I was in France, I went to a celebration dinner where they served roast beef or salmon. I'm not fond of fish, so my first instinct was to go with the roast beef ... and then I remembered where I was and quickly ordered the salmon. The salmon was lovely ... the beef was still moo-ing when they served it up on the plate.
I need my meat cooked entirely all the way through without even the faintest hint of pink anywhere. Probably why I tend to go vegetarian when I eat out.
Machka in Oz
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Sunday -- Another training run to the now-roaring beach and back. Plus a whole lot of house and yard work ... for a bit of cross-training. Plus a 1.2 km walk on the way to the hospital and back.
Distance: 3.18 km
Elevation: 47 m
Elapsed Time: 23:30
Moving Time: 23:05
Pace: 7:23/km
M in Oz5 -
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The past couple weeks. Mostly walking back and forth and back and forth to the hospital. Every day. And 2 flights of stairs up to his ward. Sometimes I go twice a day and then up to work as well. Those are the 6 flight days.
Tuesday, 1 May 2018 ... 3 km walking + 6 flights of stairs
Wednesday, 2 May 2018 ... 5 km walking + 6 flights of stairs
Thursday, 3 May 2018 ... 1.8 km walking + 6 flights of stairs
Friday, 4 May 2018 ... 1.8 km walking + 12 flights of stairs
Saturday, 5 May 2018 .. 5.92 walking and running
Sunday, 6 May 2018 ... 3.26 walking and running
Monday, 7 May 2018 ... 6.6 walking + 6 flights of stairs
Tuesday, 8 May 2018 ... 1.80 km walking + 6 flights of stairs
Wednesday, 9 May 2018 ... 5 km walking + 6 flights of stairs
Thursday, 10 May 2018 ... 1.80 km walking + 6 flights of stairs
Friday, 11 May 2018 ... 1.20 km walking + 2 flights of stairs
Saturday, 12 May 2018 ... 1.80 km walking + 2 flights of stairs
Sunday, 13 May 2018 ... 4.38 km walking and running + 2 flights of stairs
2017 Monthly May
Walking Distance (km): 43.4
Walking Time (min): 542.0
Cycling Distance (km): 0.0
Cycling Time (min): 0.0
Stairs Climbed Number: 60.0
Stairs Climbed Time (min): 48.0
Totals
Total Distance (km): 43.4
Total Distance (miles): 26.9
Total Time (min): 590.0
Total Time (hr): 9:50:00
But despite the fact that I've got 0 km of cycling so far this month, I have purchased the stuff I need to set up Zwift. I'll do that as soon as I get a chance.
I don't know when that will be. I've got more things to do than I know how to handle.
M in Oz4 -
Did my walk. 46 mins. My legs ached and I was a tiny bit breathless, but I felt better as I went on.
I just love rare beef. One of my favourite starters is Carpaccio, which is thinly sliced raw fillet, and I often have Steak Tartare (raw finely chopped fillet) if I'm in a good restaurant. I like my steak really rare, but warm and tender. I do it beautifully, but in England it's generally not wise to order steak in a restaurant, unless it's a very good one. Either it's overdone and tough, or it's cold in the middle and bleeding because it's not been hung long enough nor warmed through first. (Sorry to offend any vegetarians)
I usually eat fish or seafood in a British restaurant, occasionally game birds. They usually overcook those though.
DH watching the last day of the football season upstairs.
Love Heather UK xxxxxxx2 -
Change the roast chicken to moose and the fennel to rutabaga and that's exactly what we're having tonight. But we'll be breaking out a muscular red rather than an AF whiteHeather wrote: Penny - Loving the permafrost lump. Sounds a bit like sous vide. When I cook steak I always give it a while in a very low oven before I flash fry it. It has transformed our steaks!
Tonight is roast chicken with roasted parsnips, fennel, carrots, onions and potatoes for DH. With broccoli.
Having it with my AF white wine.
Machka: The meat isn't at all raw! Granted, it isn't well-done, but its inner temperature DOES get up to well beyond what causes protein to denature. I had to chuckle a bit at your switching from beef to salmon. Okay, you were in France, but in Sweden there's a good chance you would have been served raw (cured) salmon instead of rare beef.
Hubby's home and has brought a lapis lazuli necklace and amethyst earrings for my birthday (He also brought a bunch of souvenirs - scarves and hats and books and fossils and... :grumble: There's too much "stuff" in the world.) Nonetheless, some of the "stuff" was enchanting, including two Nepalese noisemakers - one pair of disks that make a clear ringing sound when they hit each other, and a brass singing bowl.
/Penny at the 7 -
Penny ~ Happy Birthday!0
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Heather wrote:Tonight is roast chicken with roasted parsnips, fennel, carrots, onions and potatoes for DH. With broccoli.
That sounds scrumptious! Everything listed there (including both the potatoes and broccoli) are on my favourite things list!1 -
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happy moms day to all u muthas out there from the kids and us4 -
Penny Happy Birthday! :flowerforyou:0
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Happy Birthday Penny!
Happy Mother's Day!0 -
Machka - I’m with you on beef. Well done, no pink.
The patio is set up and food is all ready in the fridge. I’m doing all cold dishes so no kitchen time while we visit. I also used all ziploc tubs so they stacked in the fridge neatly and all I have to do is snap lids back on, stuff in the fridge, and cleanup is done until tomorrow when I’m home alone.
Happy Mother’s Day!
Okie in the TX Hill Country5 -
Hubby arrives home from Nepal in a couple hours and we have invited his traveling companions over for dinner tonight. (This would be our friends the pastor and the editor of the local paper.) I'm serving a modern Swedish classic with an unappetizing name: permafrost lump.
Every self-respecting Swedish family that lives in a rural area north of Stockholm lays up a store of moose meat in the fall. This recipe uses a cut everyone saves for a special occasion, the same one you would use for roast beef. (I'm using moose, but it works equally well on beef and venison.)- To make a permafrost lump, you take the meat straight from the freezer and put it in the oven at 165°F (75°C), sticking in a meat thermometer as soon as the roast has thawed enough. Once that's done you can forget about it.
So ... what you're saying is that the meat is raw?
No, it is low and slow, like BBQ. The internal temperature she gave is for medium (pink center) and if you want well done, you'd go to 170 F/77 C. This will take about eight hours or so.
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Happy Mother’s Day!
DD and I did a craft together today and I think it turned out pretty good for my first one. I’m going to make another one for my cousin’s wife. She has cancer and just finished her last class for her Masters.
Hope all of you are having a great day. I’ll catch up on posts later.
Terry in sunny VT
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Happy Mother’s Day!
DD and I did a craft together today and I think it turned out pretty good for my first one. I’m going to make another one for my cousin’s wife. She has cancer and just finished her last class for her Masters.
I love this! Where did you get the door and window?2
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