Sour Dough Starter (What Have I Done?)

In mid-August I transitioned roles at the same company. Since then (and even before), I've fallen off of the gym bandwagon (I BLAME IT ON THE TWINS, as in 27 month olds :p). BUT, I have signed up for a few runs this year... A 5k in March, 10k and 5k in April, and 10 miler in August. Plus, I've signed up for a training class for the 10k that starts in February.

With that being said, I still could stand to lose a few lbs. So, WHY is it that I decide that I want to get into making my own bread? Sourdough at that. But, I did. Part of me thinks that the better the food, the more I will feel satisfied, and will lead to less eating. Maybe not true, but I do love me some sour dough bread.

I thought it would be (relatively) easy use to make/try. Was in the grocery store looking for what is called a "sour dough starter" with these cuties in tow.

So, with them by my side and me trying to google on the fly about where in the grocery store I could find the mysterious "sour dough starter" I found that it's not something you can buy. WHAT?!?! I asked the person in the bakery and she had no clue what I was asking (me neither to be honest lol).

My parents came over today and I was talking to my mom (a huge bread-lover herself). She found that we can make our own using only flour and water (recipe here). So, here goes!!

Stuffed Fontina Portobella Skillet (recipe from How Sweet It Is)

So, anyone that knows me knows that I love mushrooms.  As in, L-O-V-E.  And portobellas... well... they are my favorite.  I love how meaty they are and how they pick up all of the flavors of your dish.  Well, when I came across this recipe on one of my favorite blogs, I knew I HAD to make it.  Did I also mention that my husband doesn't quite "care" for mushrooms?  So, when he goes swimming or on softball nights... Cha-Ching!! 

This was my first experience with fontina cheese.  Not melted = not a fan.  However, it tastes so good melted.  You could probably just sub mozzarella or provolone if not a fan though.

This recipe was sooo delicious!  Some of my favorite things... mushrooms, balsamic vinegar, garlic, parmesan cheese... what is there not to love!?!?

Recipe for Stuffed Fontina Portobella Skillet (courtesy of How Sweet It Is blog)

Brussels Sprouts... for real

Hey there!  So, it's been awhile.  Hey - I never made a resolution that I would blog every day, or apparently even every month.  Anyway, I've done pretty well with my resolutions.  As for eating more vegetables, I have definitely been eating more vegetables and fruit.  I don't think I've even had a frozen meal in 2012.  Woo hoo!!  In May, I completed a half marathon and beat my goal by almost 16 minutes - I was so thrilled!!  As for wifely duties, I've actually been cooking more and some of it actually tastes great (although I still have to stick to recipes, but all in due time).  Cleaning could still use some help though, haha.  :p

I was talking to my Mom today and she mentioned that I should share if I found any good recipes because they get bored with the same stuff (I can be the same way).  Anyway, I thought it would be great to start blogging when I find a great recipe to be able to share with family & friends. 

Tonight, we tried.... get ready for it... BRUSSELS SPROUTS!!!  I remember eating them once when I was growing up and I remember despising them.  Lately, people have been telling me that they love them so it piqued my interest a bit and lo and behold, the husband picked some up today.  He cooked dinner and I can't say I wasn't skeptical at first.  However, I think I am converted!!!

Here is his recipe that he came up with and made.  I thought it was pretty darn delicious!!

PS - Anyone else watching the season finale of the Killing!?!?!?  Pretty crazy!


Matt's Brussels Sprouts
(serves 2)

14 brussels sprouts
1 tbsp. olive oil
1 clove garlic
1 tbsp. parmesan cheese
sea salt & cracked black pepper, to liking

Heat pan on low-medium heat. 
Half brussels sprouts (vertically) and clean up stem. 
Add olive oil to heated pan. 
Add brussels sprouts to pan, flat side down.
Add garlic, sea salt & cracked pepper.
Cover & let cook for 5-6 minutes.
Once flat side of the brussels sprouts are brown, add parmesan cheese and stir for another minute.
Serve immediately (they are best right away).

New Year, New Blog

I know, I know... How typical.  A new blog started on New Year's Day.  But, you'll just have to deal with it.  :)

Last year had its up and downs.  I married my best friend.  My grandfather passed away.  Our dog cost us $6,000 in an emergency surgery because she decided to eat part of our area rug and it got stuck in her intestine.  One thing is certain - it sure was an expensive year.  But, that's in the past. now...

Time to make this year even better.  Time to hold myself accountable for my resolutions for this brand spanking new year.  And here they are.

1. Eat more vegetables.  I've been trying hard to eat more healthy, but have realized that I've only been classifying that as less fat, calories, etc.  I eat a frozen meal almost every day for lunch.  Time to shake things up a bit.
2. Run a half marathon.  The longest I have ever ran was 7.1 miles in a marathon relay.  That was a few years ago.  I have my work cut out for me here.
3. Work on improving my wifely (is that a word?) duties.  This means a lot of things... cooking (never really had the urge until recently), cleaning (there is a lot of room for improvement here), other stuff... :)

So, here is to my (and your) journey over the next year.  Cheers!