At the start of 2012, I am taking a very big step back from many of the performance activities that I am currently part of to focus on writing. Stepping away from performance work means much less physical movement. To avoid any possible spreading of the derrière while I spend more time sitting on it, I have devised a plan!
About a week ago, Jess and I began a walking routine that put us on a six-mile circuit through town. I am excited to say that despite the early morning hours (6:00AM typically) and the enormous blisters on my feet because I am not used to wearing anything more than sandals, it is pretty easy going. Once it becomes too easy we will have to increase something, speed would be the simple answer. On the days that Jess cannot walk due to her school schedule, Frank has offered. Just as with Jess, we meet at half way. The route in his direction happens to bring us directly to a nice park with a racquetball court. A half hour game sounds like a plan to me!
I have been trying to work on my diet choices as well. I am not going to say that any of the food I am eating is the healthiest but it does keep me away from fast food, sweets and most things that come in a bag or box. This week:
Breakfast: Virgin Bloody Mary
V8 Juice (or tomato juice)
Dash of Tabasco
1 tsp. lemon juice
1 tsp. Worcestershire
Pepper to taste
Lunch: Tuna Sandwich with Homemade Potato Chips
Tuna Salad
(makes 6 servings)
3 cans tuna
½ block of cream cheese
1 tblsp. lemon juice
Mayonnaise to taste
2 cloves garlic crushed
Salt & pepper to taste
Soften cream cheese and mix all ingredients until smooth.
Homemade Potato Chips
Thin sliced red potatoes
Olive oil
2 tblsp. White truffle oil
Parsley (to taste)
Parmesan cheese (to taste)
Thinly slice red potatoes, he thinner they are the better this works, too thick and they may as well be home fries. Bring olive oil to temperature (about 300 degrees). Toss in potatoes and cook until they begin to turn brown and curl up. Some may bubble, it happens. Allow potatoes to cool on paper towels. Toss with truffle oil, parsley flakes and parmesan.
Dinner: Pork Chops with Broccoli in Cream Sauce
This is a crockpot recipe. I am not a fan of cooking so if I can manage it only once a week I am very, very happy!
1 – 2 lbs. thin sliced pork chops (I use the ones without the bone)
3 large heads of broccoli or one bag frozen, cut florets
1 large can cream of chicken soup
1 large red onion
3 cloves garlic
Salt & pepper to taste
Brown pork chops. Cut broccoli or thaw if frozen. Add chopped onion, crushed garlic, salt & pepper to cream of chicken soup (do not add water) in the crockpot. Stir in broccoli and browned chops. Cook on low heat 4 – 5 hours.
I did not add any desserts or snacks this time, but I admit that I love Lorna Doone cookies!
