Lambie, Lambie, Lambie

When our Yorkie Gretchen was alive, her daily joy was playing with 'Lambie'. Lambie was a stuffed animal that was, well, a lamb, and Gretchen carried Lambie in her mouth, chased her when she was thrown across the room and um, rolled all over it and 'humped' it after dinner every single day. Yah, I know, gross. Whatever. Gretchen was a very dominant female Yorkie and I can't apologize for her animal behavior! We had 'Lambie' cremated with Gretchen so they would be together forever.
Anyhow, that's where the title of my post originated:)
After 7 weeks on a fat free vegan diet (I started a week before Lent) I lost 13 lbs. and feel in much better shape! I am planning to keep up with the healthy habits- daily exercise with very limited fat and meat- but for Easter Sunday, I gave in and made a delicious, boneless leg of lamb on the BBQ.
I remembered how much I LOVE meat.
Now, I know that most animals butchered for human consumption will feel pain, suffering and fear and it is an ugly process. Not all of it is done humanely or even antiseptically. There are many examples of when animal butchering is done in unsanitary conditions that result in food poisoning or worse for people who eat the products. If you watched, Forks Over Knives or read, Eating Animals or watched/read anything  from PETA you might not ever eat meat again...I get that part and believe me, it is powerful proof.
However, I do try to purchase meat products that are humanely butchered...or as many of you know, I raised my own chickens for eggs! Those chickens were treated better than most children in the USA! Just read some of my previous blogs...anyhow, I do think that those who humanely treat and butcher their animals deserve my business. So, I bought the smallest boned leg of lamb from a reputable farm that I could find and marinated it for 24 hours.
I used Ina Garten's recipe (slightly altered) for BBQ leg of lamb- which I have used several times in the past, since it is FANTASTIC!
I was not disappointed.
Here is her recipe...Ina Garten's BBQ Leg of Lamb
and the way that I adjusted it was to reduce the amount to HALF...since I had about a 2lb. piece of boneless leg of lamb...
and I didn't use any olive oil. I also used less rosemary and added some dried oregano to the yogurt.  I also used fat free greek yogurt for the marinade.
Holy Smokes, it was FANTASTIC!
Here's the lamb with the marinade scraped off...

Here's the lamb on the BBQ...

a little char, a little medium rare...
and here it is on the plate for EASTER dinner!
Steamed asparagus, corn on the cob and ...Lambie, Lambie, Lambie...

It was incredibly delicious!
Yes, I finished off the lamb at breakfast and dinner on Monday...I'll be back on the vegan bandwagon on Tuesday...with some limits. I'm thinking the whole 'nutritarian' and 'flexitarian' diet might be more my speed..but I hate to say that I have lost my taste for dairy.
Oh well. I do love veggies!

Happy Easter!

This has been a busy week for me...but in a good way!
During the past few years, Holy Week (the week leading up to Easter) for me, has been CRAZY busy and stressful...not exactly what you envision when you work for the Church.
I know that the Church has always stressed that Holy Week is a time for contemplation, meditation and prayer based on the Passion, Death and Resurrection of Christ...but in reality, if you work for the Church, it's a very busy time of preparation, rehearsal and worry. At least, it has been for me! I wanted to make sure everything would be perfect for the people of God attending all the services this week- I wanted it to be beautiful, meaningful and seamless.
My Mom and step-dad came to visit me and Kevin a couple of times during Easter in Klamath Falls...until I finally told them that it was such a busy time for me that I couldn't really spend any time with them.  I WANTED everything to be ready in advance and to really experience Holy Week and Easter as a joyful and wonderful time. It just never happened that way. Something always came up at the last minute that needed attention and Holy Week was busy and stressful. By the end of Easter Vigil, I was exhausted, exhilarated and usually had a migraine in the making for Easter morning.  Easter Sunday meant a day in bed, recuperating, and Kevin making dinner that I didn't feel like eating. It was worth it, though, because I served the Lord and the people of God! And I loved every minute of it...
Now, I have to say that this year has been...wierd.
I attended the Triduum (tri-three, duum -day from Latin) services at Corpus Christi in Carson City this week. I didn't have to do anything except show up and participate as one of the 'butts in the pew'. Those of you who know me will understand my expression!
It made me cry every single day because in all truth, I MISSED being involved in the life and mission of the Church as a minister. On the other hand, it was wonderful because I could just go and pray and immerse myself in the mystery of the passion, death and resurrection of Jesus as a participant and not as a leader.
I didn't miss the responsibility and authority, but I missed being actively involved...I found myself questioning why Corpus Christi did it that way, or why so few people were involved...I guess I miss being a part of the mystery of faith.
What I loved was allowing the readings and rituals and liturgy to once again wash over me, embrace me, and immerse me after so many years being 'in charge' -and to enjoy and breathe in the depth of the Catholic Church and her liturgies through the centuries-old traditions. I loved being able to wipe away tears of sorrow and joy at the readings and not worry if I had to be 'on' for the service at hand. I loved being able to sit in silence and worship at the time of adoration of the Eucharist when it was carried to the Altar of Repose after the Mass of the Lord's Supper; I love being able to walk away in complete silence after reverently walking up to the Cross and kissing the places where the nails were driven into the hands of Christ through the wood of the Cross. I loved watching the wonder and awe on the faces of those who were about to be received into the Church and listening to the readings of Sacred Scripture that focused on the story of Salvation History.  I loved every single minute of it...but I missed, so ardently, being a part of the process.
It has made me realize that I need to go have a chat with the Pastor and find a place where I can volunteer.
I don't need the responsibility or authority- but I need to be a part of this, again.
I am so very proud of my friends who were received into the Church this year- as well as all of those throughout the world who made the decision to join the Church!
Being a Christian is not an easy path- but it is worth it!
He is Risen! Alleluia! He is Risen, Indeed! Alleluia! (Paschal Greeting during the season of Easter)

My Reasons for Doing Fat Free Vegan For Lent

I don't think that I told you all why I decided on this difficult Lenten discipline of fat-free Vegan eating...
When I left Sacred Heart Church as the Pastoral Associate, I had extremely high blood pressure, I was 50 lbs. overweight and I felt sick and tired ALL THE TIME. I know I wrote a post early in the ski season about how horrible I felt and how out of shape I knew I was when I tried to just walk a few hundred feet to the ski lift...anyhow, I decided that I needed to take better care of myself.
So, I read a couple of books that made me really think.

Thinner This Year  was REALLY good....
Younger Next Year  was better...
How To Prevent and Reverse Heart Disease was life-changing...
BUT
Eat To Live: The End Of Diabetes made me decide that I had to do this for at least six weeks.

I am not diabetic, and it does not run in my family...but it does run in the family of my husband. I needed to get myself in shape, and inspire my husband so that we can ski when we are 80 for FREE!! That's my goal!

I also wanted to feel a lot better, lose some weight and get off ALL medication...which these books all make possible if I follow a nutritarian diet.

So I decided that the 6 weeks of Lent would be a good time to try this discipline. If I hated it, and couldn't do it, I would at least suck it up for 40 days....and if my bloodwork is amazing after these 40 days, well, then, I will stick with it!

So far, I have lost 11 lbs. and I can walk from the furthest part of the Heavenly Resort parking lot, uphill, without stopping and no heavy breathing. I am exercising every day and I walk at least 5 miles every day( according to my fitbit zip)
I am tracking my calories,  and eating vegan; which means no dairy, no meat of any kind, no food at all with a face or a mother, no added salt or sugar, and no oil except a little spray oil for foods that I am making for both me and Kevin; the only processed foods I am eating are canned beans, canned tomatoes (mostly the tomatoes I canned in the fall from the tomatoes I grew in KFalls)  or canned tomato paste, or a vegan burger or vegetable pot stickers. I've also had meals in a couple of restaurants and have asked for NO oil vegan meals- most places have been very helpful and cooperative!
Today, I had a delicious meal at a restaurant that features a vegan menu.
Here are some photos of some recent meals...

Vegan bean tacos with avocado and lettuce, steamed corn with red bell pepper, brown rice and homemade pinto beans...

Yellow and Zucchini Squash casserole with baked sweet potato...

Baked Panko Asparagus with a Cannelini Bean and Oats Burger topped with lettuce, tomato and avocado...

Roasted Broccoli with a baked sweet potato and onion mushroom sauce on a lentil loaf slice...

and Vegan Lasagna with Butternut Squash Puree, sauteed mushrooms and Sunflower seed/Panko crust with vegan bechamel and marinara sauce...

The food has been varied, delicious and easy to make!
I am not missing the fat, or dairy or meat. I am hoping my bloodwork will convince the doc to lower or eliminate my BP meds...and maybe, just maybe, this will work for my husband.
We will see!

BEST Cookies EVER!

The oil free vegan food plan has been pretty easy so far- although, when I was frying up some sweet Italian sausage for Kevin's pizza tonight I did think about sneaking some greasy, delicious meat...
Anyhow, I resisted.

I did have a craving for something sweet...so I decided to make a cookie recipe from the Engine 2 Diet called, Banana Oatmeal Chocolate Chip Cookies." Holy Smoke!!! They are GREAT!!

This recipe made 28 cookies.

I always have frozen ripe bananas in the freezer...I usually buy too many and then, before they get too ripe, I toss them in the freezer to use in banana bread, or smoothies. This recipe called for 3 ripe bananas...but I tossed three frozen ones into the microwave for 1 minute; peeled them and tossed them into a blender.

Here's the original recipe...Engine 2 Cookies

I followed it exactly.

We have 20 more to eat this week....I'm storing them in a ziplock freezer bag. We'll see how long they last! Normally, Kevin and I don't eat very many sweets...but we might make an exception with these cookies!

Vegan Tacos

I decided that we (I) needed to have tacos for dinner tonight.
I thought that I could have some bean tacos and Kevin could have turkey tacos...I used half the turkey meat last night to make a couple of turkey burgers for Kevin (one for dinner, one to freeze) and saved the rest for turkey tacos tonight. I was thinking ahead....

I used this GREAT taco seasoning mix to season the meat for Kevin...
Mix together:
1 tsp. each of garlic powder, smoked paprika, cumin, oregano, chili powder, onion powder, kosher salt, red pepper flakes and black pepper.
Use 1 tablespoon per lb. of meat (ground chicken, turkey or beef)
cook the meat and spices until the meat is cooked through, Add 1/2 cup of water and 1/2 tsp of cornstarch and blend well. Cook until thick and creamy, whisking frequently.
Keep the remainder of the spice blend in a jar and use within 6 months.

I also made homemade pinto beans as the 'meat' of my taco...this recipe is fantastic!

2 cups of rinsed dried pinto beans
8 cups of water
2 tablespoons of cumin
1 tablespoon of garlic powder
1 small onion, grated
3 cloves of garlic, peeled and chopped
1/2 tsp of red pepper flakes

Mix everything together in a crockpot. Cover and cook on low for 8-9 hours without peeking!
The beans will be creamy and delicious!

Some brown rice, corn with green peppers and red peppers, chopped lettuce, chopped tomato and sliced olives and a little Tapatio and you have a delicious dinner!

 Oh, and some delicious Icky IPA! Um, I think I need a refill....

The BEST Corned Beef EVER!

Yes, I decided to eat meat for St. Patrick's Day.

But, since I have not given up my Lenten 'fast' on the first two Sundays in Lent, I think I'm pretty much OK...it's a discipline, not a sin! I'll be back on the fat-free vegan wagon tomorrow!

I can't help myself- it's all about corned beef and cabbage today:) And, I am Irish by birth and marriage.

I have made corned beef brisket for many, many years, and it's usually pretty good...but this year, I found a recipe that is the best I've ever eaten. Kevin even agreed that it was fantastic. Here's a great photo of this amazing accomplishment...

Oh, wait- that's the bottle of Irish Whiskey we killed tonight....oops.

This is the paragon of amazingly good Corned Beef with Horseradish and Mustard Crust...

And here's how I did it:

I stole MauiGirl's recipe!  Here is her mauigirl original recipe for braised corned beef
but I did make a few delicious changes...

1 3.5-5 lb. flat cut corned beef
1 bottle of dark beer
1 shot of Irish whiskey
1 onion, peeled and chopped
6 cloves of garlic
1 tablespoon of Kitchen Bouquet
1 teaspoon of canola oil
2 tablespoons of creamed horseradish
2 tablespoons of dijon mustard
2 tablespoons of panko breadcrumbs

Soak the brisket in a very large bowl of water overnight. Drain the brisekt, rinse, and pat dry. Brush the Kitchen Boquet all over the brisket. Cut the onion into large chunks and put in the bottom of a pan just large enough for the brisket and is oven safe.
Sear the brisket smeared with the Kitchen Boquet on all sides in the 1 tablespoon of oil, about 4 minutes on each side.
Place the brisket on top of the onions and top with the garlic cloves.
Pour the beer and whiskey into the bottom of the pan. Cover the pan with 3 layers of tightly sealed aluminum foil and place in a pre-heated 275 degree oven.
Cook for 4-5 hours without peeking! The meat should be at least at 185 degrees.
Remove from the oven and cool for 5 minutes.
Mix the horseradish and mustard together and smear on top of the cooled brisket. Top with the panko.
Place the brisket into the broiler for 5 minutes until the panko is browned.
Remove from the oven, cool for 5 minutes, and slice across the grain of the meat.
You can serve this with boiled or fried cabbage, mashed, boiled or baked potatoes or any other vegetable you like. The meat will be freakin' incredible!

Oh, and serve with beer...and more whiskey. 

Happy St. Patrick's Day! 

Lovely Sunny Sunday!

Today has been a lazy day...and the weather has been just beautiful!

I made Huevos Rancheros for Kevin for a late brunch today...and I had fat-free vegan NO-Huevos Rancheros!

I baked a couple of corn tortillas at 400 degrees in the oven until they were crisp.
Then, I dry-sauteed 1/2 seeded jalapeno, 1/2 diced onion and 1 large diced clove of garlic in a non stick pan. I added some ancho chili powder, cumin and garlic powder and let it toast on the veggies for a minute or two, until it was fragrant. Then, I added 1 small diced tomato and 1 can of rinsed fat-free black beans and 1/2 cup of vegetable stock. I let the beans simmer until they absorbed the liquid and softened up a bit.

I put the tortilla on the plate and topped it with a beans...added some salsa, shredded lettuce and green onions, and topped it with guacamole.

Kevin had an over-easy fried egg on top of the beans and tortilla, with melted cheese, salsa, green onion and guacamole! It was delicious!

It's been so warm today that Kevin had to water the trees, plants and grass. I decided to finish some of the pruning and weeding that needed to be done. Bridget 'helped' me a bit....

...right after she played with her buddy next door, a darling little Yorkie boy named Butch! Butch is only 5 years old and a little bigger than Bridget, but he has the exact same coloring! They play like two puppies together! I'll try to get a picture next time they have a 'play date' because they are so adorable!
Isn't her little St. Patrick's Day bow cute?

Here are some great photos of our plants starting to flower in the yard...

We aren't sure what kind of tree this is- it's non-fruiting and has green leaves in the fall, but the pink flowers are gorgeous against the backdrop of the huge pine tree. Just ignore the pile of wood, charcoal BBQ and dog fences we have stored there...ha ha

The tiny yellow flowers on this bush are just beautiful and bright!

The parsley and thyme are doing fantastic in the backyard...

...and the squash that I planted from seed on March 1st is going gangbusters! I might have to get them in the ground sooner than I thought! We were thinking we would put them outside at the end of April, but looks like they might be going out even sooner! They are enormous!

At least the tomatoes, swiss chard and kale are behaving. We have the first true leaves on the tomatoes, so I'll be staking them soon.

One last picture of the cutest 11 year old Yorkie in the world, fighting the 5 mph breeze...