Confessions of a Fat Boy: Breaking Old Habits: Okay time to get moving .... Motivation

Hi Folks!

Keeping the motivation going to work out and stay healthy isn't easy. My fellow blogger AW is getting us talking about it.. Check him out!

Confessions of a Fat Boy: Breaking Old Habits: Okay time to get moving .... Motivation: "Hope you've had a chance to think about what things have been holding you back from being a conqueror, in this case, over food and nutrition..."

Going Natural: Know the words

Hi Folks!

So I've decided to go natural...AGAIN. It should be a great experience. I'm getting to know my hair and embracing my creative side! Who knew Black hair was so versatile. The last time I did the big chop I was excited about learning more about a new me. The hair style was a part of that journey. I'm making a similar transition this time. The only exception is I'm being more intentional. I've also welcomed others along on my journey as I feel I'm more accountable when folks are watching. I'm doing something similar with my working out. The first bit of research I found was on YouTube.

Where was this site when I was in high-school! There are so many ladies documenting their transitions to natural and a abundance of hair demonstration videos! Its amazing. I remember my father giving me perms throughout high school every few months, when he had time. (yes you read that right) My dad would give me perms. He was a single father and did the best he could and he could give a mean perm! Eventually I took over the job and began doing them myself when I was in college. There were a few students who were natural, but not many. It wasn't common. By the time I reached graduate school I was embracing a new me. A new phase in my life and I began exploring who CeeJay was.

I stayed natural for about 4 years. I got a perm Dec 2009 and have gotten them every 3-4 months since then. So after a year of the "Hawaiian Silky" (as we called it in college) I've decided to stay natural. I'll confess, it didn't like the reaction all my friends had to me going natural the first time. A mentor told me flat out.. "Get a perm and stop playing" I have to laugh thinking about it. As much as I love her and value her opinion.. I've decided to take my own hair into my own hands. I miss my beautician and will have to bring her along my journey for styling and techniques.. But for now its all me!

If you are looking to transition... start with some terminology... Here is a good website to get you started. Otherwise you can just watch some Youtube videos and you'll get the hang of it.!



Until Next time

CeeJay

Confessions of a Fat Boy: Breaking Old Habits: NEW Year - Breaking OLD Habits ...

This is good advice... Thought I'd share!


Confessions of a Fat Boy: Breaking Old Habits: NEW Year - Breaking OLD Habits ...: "One of the most enduring things that i have learned over the past 12 months is that old habits are especially difficult to break.  Some..."

Natural hair Journey

Hi Folks!

I've decided to go natural... Again! This time I'm going to be intentional about it and document my journey.


Here is my first video:



Enjoy!


Until Next time!

Viola! Shrimp Scampi and Potato soup

Life is queer with its twists and turns....

My have the past few days been busy! I want to see the light at the end of the tunnel. But its far from present! (Oy-vey) So while I'm trying to continue my heathly food journey and not indulge in eating french fries like I did the other day, I'm struggling with being busy and not eating enough. I recently joined the 50 million pound challenge and I must admitt, besides walking more... and trying to be active at least 60 minutes a day, I'm in danger of falling off the food wagon. Yesterday I had this viola meal. Shrimp Scampi It was OK... so so at best! but I had to doctor it up with some seasoning and more pasta to make it stick. The problem was that I needed more veggies! So today. I've taken the regular dining hall Potato Soup and "doctored" it up a bit. I added a bit of carrots, cheese and bacon bits. (For all of you who knew me as a non-pork eater...I'm backsliding on the bacon) I've coupled (don't you love that language) the soup with a salad full of veggies and light honey mustard dressing. I'm trying to make up for the fact that I almost ate a bag full *lowers head* of these Chiptotle Cheddar Chex Mix!


I promise I'll get back to cooking... Still thinking about what new recipie to try. If you have any suggestions let me know.

Until next time!

Can I live off the salary of a Chef

Well, As much as I've been thinking about cooking as a lifestyle. Could I live off of it.

Well... you be the judge.

Executive Chef

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Gyro Vs. Gyro and a 30 minute Walk

In an effort to work on losing these annoying 25 pounds.. Ok,, Ok 30 pounds that are sitting at my hips and thighs, I'm going to try and stay accountable for doing some exercises each day. According to my newest fitness expert Dr. Ian Smith. I should be active at least 60 minutes each day. And since we've already established that I'm a self-diagnosed foodie. This is problematic. Today I walked to lunch. 15 minutes to the infamous Brown street in Dayton Oh. Home of way to many fattening restaurants. I settled on Submarine House.(http://www.submarinehouse.com/) I had the gyro, french fries and a sprite. I know, I know. Fries! Well they were calling my name! I couldn't help myself. But I wanted to talk about the gyro for just a minute. It was quite refreshing, but not stuffing. The tzatziki sauce wasn't the best. Maybe my taste buds are doing a number on me, but it wasn't salty enough. Since turning 30 I've noticed that I'm either putting extra sugar or salt in my food. I might need to watch that. Anyway, the combination was pleasant as I stated before. But in comparison to the Gyro I had at this place at the 2nd Street Market called Azra's Mediterranean Cuisine (http://www.metroparks.org/Parks/SecondStreetMarket/Vendors/Azras.aspx) it wasn't doing it for me. Now if you haven't experienced the 2nd street market and you like in Dayton you need to really take some time and go. Thur-Sat, local vendors and restaurants are available and sell the best food! If you want some great Tuscan bread try out Rahn's Artisan Breads (http://www.metroparks.org/Parks/SecondStreetMarket/Vendors/RahnsArtisanBreads.aspx) Its wonderful. Take a bit of EVOO (in my best Rachael Ray voice) and some herbs (pinch of salt) and dip the bread in... YummT! You've got good eating. I'll have to do a blog on cheese soon because they have this really good cheese place! OMG!

Well my lunch is over... I've walked 30 minutes and I'm feeling good.

Until Next time!

Julie & Julia (2009) - IMDb

 

Julie & Julia (2009) - IMDb

This move is great! Not only because its about cooking but its about cooking and blogging. Part of the reason I want the braiser pan is because of this movie and the beef bourguignon recipe. One day I’m going to make this dish!

Julia Child's Beef Bourguignon

Recipe Courtesy of Julia Child

In the kitchen with a woman who cooked her way through the life of Julia Child.

From the kitchen of Julia Child

Servings: 6

Difficulty: Difficult

Cook Time: Over 120 min

This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)

Ingredients

One 6-ounce piece of chunk bacon

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Chicken Style Consomme, 14.1 oz: Amazon.com: Grocery & Gourmet Food

 

Chicken Style Consomme, 14.1 oz: Amazon.com: Grocery & Gourmet Food

So I don’t like to give away many secrets but this instant soup and seasoning mix is pretty much the bomb. My grandmother told me about it and now I buy it faithfully. Its good in soups, but also on eggs, on steamed veggies. or whatever! Give it a try.

Braiser, 3 ½ qt. - Le Creuset

 

Braiser, 3 ½ qt. - Le Creuset

This is the braiser that I saw this weekend when I was at the Cincinnati Outlet mall. I’m certain owning this is going to help me become the best cook ever. Not to mention the fact that it comes in all my favorite colors! I’ll be saving my change so I can get it

Turkey meatloaf, Cabbage and potatoes

So today I made turkey meatloaf, cabbage and potatoes. I did have to look up a recipe for the cabbage though. The only time I've cooked it was in this soup recipe that was in some diet book. One of many that I own. For that soup you'd put cabbage, tomatoes, onions and carrots, salt and pepper to taste. The idea was that you'd be able to eat this soup whenever you got hungry. Needless to say I got tired of that soup. It was good thought. So when I bough this head of cabbage at the store I had no clue how I was going to make it. I should probably mention that I'm trying to eat healthy and work out. Since I'm a natural foodie and will eat just about anything... there are a few exceptions. The eating part comes really easy. For the cabbage I just mixed a bit of my chicken consomme powder, butter and water and steamed the cabbage. Smack ya momma cause they were very good! I really enjoy cooking. I come from a family of cookers. In fact I've been cooking since I was about 6 years old. My first dish, spaghetti and sauce. I'm sure it was really nasty. However, that was the beginning. Today I dream about food and different things I can cook. I'm looking forward to sharing with you my creations and I look to increase my skillz!

Until next time~