Let's cook.

I got this idea from a 2011 issue of Food Network Magazine. A fan wrote in to share that she and her friends (cooking pros and novices) had started a Food Network Magazine Club. Like a book club, only each month they got together to try out the recipes in the latest issue of the magazine. I wanna do something similar, though I'd like to meet more often and not limit it to this magazine.

If you're in the St Louis/Scott Air Force Base area, you like to cook/bake or want to learn, and you're down with meeting new people, e-mail me at DreadPirateDavi@facebook.com.

A celebrity death I am actually sad about.

What a voice! You can't auto-tune that!

Srsly...f*** winter.

It friggin' snowed last night, and once again the neighborhood behind the Shell gas station, my neighborhood, which is part of this damn town but sits on the wrong side of the county line at the same time, did not get cleared. I love fishtailing, don't you?

My windshield wiper fluid ducts were frozen shut, so when dirty snow was sprayed onto my windshield as I was driving down the highway, pressing the wiper button did nothing except smear the stuff and impair my visibility further.

When I reached the gate and pressed the button to lower my window, nothing happened because my windows were frozen shut. I had to open my door to show my ID.

At one point during the day, the wind was blowing hard enough to slam, not shut, SLAM, my car door.

It is currently 27 degrees with a windchill of 16 degrees, and I am blogging from my living room in thermals, two pairs of socks, pajamas, and a robe. This is because the storm windows leak something fierce, despite having thick plastic sheets duct-taped over them.

I despise winter. I despise Illinois weather. I despise this house. I cannot wait for our lease to be up in a few months; we are not wasting another year here. And I cannot wait for the day when we might finally have the opportunity to move to the Carolinas.

Did you hear the one about the dad who shot his kid's laptop?

I didn't bother reading too many comments on either his Facebook or YouTube post, because I knew there would be a lot of negative comments filled with stupidity. Well, stupid in my opinion.

This guy is AWESOME. Should he have been so public with this? Well, why the hell not? I know two wrong don't make it right, but like he said, his daughter made her nonsense public, and she had obviously not learned her lesson from her previous punishments. Maybe, just maybe, other selfish, spoiled teenagers will see and think to themselves, "Oh, maybe I shouldn't fuck with my parents." Ya think?!

I can't see how this would traumatize his daughter in any way. It was a wake-up call to her, and hopefully one that finally sticks.

Gym gripes, goal updates, etc.

First, an update on my goals.

1. For now, lose 5 pounds. This will be updated at goals are met. Done. I gained a pound thanks to Super Bowl Sunday, but I'm confident it will be gone again before my next weigh-in. The next goal is 10 pounds.
2. Do 20 push-ups in 1 minute. The minimum is 18, so this should get me an extra point.
3. Do 40 sit-ups in 1 minute. The minimum is 36.
4. Run a mile-and-a-half in 16:22 (the minimum) or less. Less would be nice, as I used to do it under 14 minutes when I was active duty.
5. Rediscover the joy of fitness. Done. I love sweating, and running is less painful and more fun.
6. Reestablish good eating habits. DONE!! I'm planning my meals a week ahead of time, buying only what I need for those meals, and grabbing a banana or munching on a fiber tablet when I get the munchies or hunger pangs between meals.

Now, gym gripes. It's gotten cold around here again, so I'm hitting the indoor track at the Health and Wellness Center (HAWC) on base. Now, there are two signs up there that tell you how many laps equals 1.5-mile; they also direct the slower people to use the inside lanes, and direct the runners to pass on the outside lanes. So I have a little difficulty understanding why a group of airmen are hogging the two outside lanes (there are three lanes total), forcing me to pass on the inside; I also don't understand why, when I'm walking on the inside lane, I'm sharing it with runners! It's like people read the signs, and think to themselves, "I'm going to do the exact opposite." It's a little frustrating. It'll be nice when it's warm outside again, and I can just run outside.

Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy.

This is another recipe from Cooking Light: 5 Ingredient 15 Minute Recipes. This one is 5 points, yields 4 servings, and each serving size is about 3 oz of meat and 3/4 cup of gravy. I love how it says 4 minutes for prep time. That's BS. That's 4 minutes if you don't care about slicing your fingers off in your rush to cut up the pork.

Ingredients

• 1 (1-lb) pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 garlic gloves, minced -OR- 1/2 teaspoon garlic powder
• cooking spray
• 1 teaspoon olive oil
• 1 (8-oz) package sliced baby portobello mushrooms
• 1/3 cup chopped shallots
• 2 teaspoons corn starch
• 1 cup beef stock
• 1 tablespoon dry sherry

If you want more gravy, just double the amount of corn starch, beef stock, and dry sherry. I did that last time, and you can drizzle the extra gravy over some mashed potatoes.

Let's talk pork really quick. If you buy it pre-packaged, like I do, make sure it's not packaged with marinade or seasoning; that will add calories and what have, not to mention mess with the end-result flavor. Try to get it as plain as possible. Also, with pre-packaged, you're gonna have some fat to trim off. This can be tricky business. If you're not comfortable doing it yourself, go to the meat counter and have the butcher package a trimmed one for you. Better to spend the extra buck or so than to wind up in the emergency room with a missing finger and a major hospital bill, amirite? Of course I'm right.

Directions

Cut pork diagonally into thin slices. I used my 8" Chef's Knife.

I LOVE THIS KNIFE. It cuts through meat like butter. It comes with a honing case. The case reshapes your blade to maintain the sharpness. This is different from sharpening; sharpening strips away metal to create a new edge.

Sprinkle pork with salt and pepper; rub with garlic. I did no rubbing, I just sprinkled garlic powder.

That right there is one of my Flexible Cutting Mats.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil to pan, swirling to coat. Add pork; cook 1 to 2 minutes on each side.

DO NOT OVERCOOK. They will be going back into the pan when the gravy is made, and no one likes overdone meat.

Transfer pork and pan juices to a platter; keep warm. Here are my mushrooms and shallots prior to being tossed into the pan:

We have here my Cutting Board, my Quikut Paring Knife (used to slice my mushrooms), and my Food Chopper (used to quickly and efficiently chop my shallot). Here is what I used to scrape off into the pan the bits of shallot that inevitably got stuck to my cutting board:

My Handy Scraper!

Re-coat skillet with cooking spray. Add mushrooms and shallots; cook 5 minutes, stirring frequently. While mushroom mixture cooks, place cornstarch in a small bowl. I used my 2-Cup Prep Bowl.

Gradually add stock and sherry, stirring with a whisk until smooth. I used my Mini-Whipper.

Stir stock mixture into mushroom mixture, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. I used my Bamboo Spatula.

 Return pork and pan juices to pan; cook 1 to 2 minutes or until thoroughly heated.

Buen provecho!

Discontinued Products.

The following products will be available while supplies last through February 29th, 2012.

Cookbooks

• The Pampered Chef(r) Grill it Quick! Recipe Collection
• The Pampered Chef(r) Season's Best(tm) Recipe Collection (Fall/Winter 2011)

Specialty Cutting Tools

• Veggie Slicer

Entertaining

• Snowmen-Dots Divided Platter
• Snowmen Round Appetizer Plates (set of 4)
• Three Tiered Stand
• Dots Stemware (set of 4)
• Dots Beverage Glasses - Small (set of 4)
• Dots Beverage Glasses - Large (set of 4)
• Dots Martini Glasses (set of 4)

Kitchenware

• Herb Keeper
• Ice Cream Dipper

Simple Additions(r)

• Dots Small Round Bowls (set of 2)
• Dots Pasta Bowls (set of 2)
• Dots Medium Bowl
• Dots Large Round Bowl
• Dots Cups (set of 2)
• Dots Salad Plates (set of 2)
• Dots Dinner Plates (set of 2)
• Dots Oval Platter
• Petite Squares (set of 4)
• Small Square Plates (set of 2)
• Medium Square Plates (set of 2)
• Medium Square Bowls (set of 2)
• Small Square Bowls (set of 2)
• Coffee & More Cups (set of 2)
• Dots 16-Piece Dinnerware Set
• Appetizer Plates & Caddy Set

Stoneware

• Deep Covered Baker - Taupe
• Deep Dish Pie Plate - Taupe
• Mini-Baker - Taupe
• Rectangular Baker - Taupe
• Square Baker - Taupe

The Pampered Pantry

• Sweet Cinnamon Sprinkle
• Sweet Apple Sprinkle
• Lemon Sprinkle
• Sweet Caramel Sprinkle

Gift Giving

• Holiday Entertaining
• Bamboo Snack Set
• Sweeten It Up Set

Host Half-Price Combinations

• Scraper Collection
• Deep Covered Baker Set

E-mail me today to order these while supplies last!
DreadPirateDavi@facebook.com
My Facebook Page: facebook.com/TPCjess.davila

Keep your fingers crossed for me!

I had a lunch meeting today with a recruiter from the company that Fiance is currently sub-contracted with. I really hope she can place me. Unemployment blows.

The Texas Roadhouse epic let-down.

Yesterday, Fiance treated me to a lovely lunch at Texas Roadhouse. I was trying to be frugal for his sake by ordering a cheeseburger, but he berated me for ordering a cheeseburger at a steakhouse. So I went with the prime rib, and was happy.

After getting home, I was laying down and letting my mind wander when my brain stumbled upon a memory from several years ago. The memory begins in the parking lot of a townhouse complex, where a friend of Fiance's lived before moving back to his home state. We were getting ready to leave, and for some reason I was trying to talk Fiance into going to Texas Roadhouse for dinner. We had not yet eaten there, and Fiance's friend chimed in. He told Fiance it was a great place, that he should take me, that we'd enjoy ourselves. Finally, Fiance relented. Yay!

We were driving down the highway a few minutes later, and visions of Filet Mignon were dancing in my head. There was the exit for Texas Roadhouse coming up! And...there it went...as we drove right by it. Startled, I turned to Fiance to alert him of his error. Completely unfazed, he told me, "Oh, we're not going there." Instead we went home. To some thrown-together meal soaked in tears and disappointment.

What sort of person am I, that my mind would focus on this memory shortly after being treated to a meal there? Whatever. We got a good laugh out of it yesterday.

Week 2 stats.

I'm down another 2 lbs, bringing the total to 5 since I started up again last month.

Fiance treated me to lunch at Texas Roadhouse yesterday, and to prove to him that his is NOT a diet and that I CAN eat whatever the hell I want, I ate two pieces of bread, a 10-oz prime rib (yum!!), a small Caesar salad, and some veggies on the side (because I'm a good girl).

For dinner I ate half a cheeseburger, and at the bar I allowed myself two vodka-and-cokes before switching to water. My stomach isn't really used to soda anymore.

And after all that, I still didn't use all my weekly points!

If only the world were that simple.

Swung by Planned Parenthood today, and had to be buzzed in to get through the front door! I don't recall this security measure being in place a year ago when I was last there. I commented on this to Fiance upon my return home.

Davi: "It's sad that they have to have something like that in place."

Fiance: "Yeah, because everyone was stealing condoms!"

Davi: "That's not why they have that."

Fiance: "I know, but that's what I like to think in my mind."

Davi: "O, if only!"

Yes, if only that were the reason for a reproductive health clinic providing services to low-income people to have such security measures in place.

For any conservatives reading this, I was there to pick up birth control. So that I don't end up with a happy surprise in 9 months. One that I might not be able to financially support. Which might end up with me on welfare. Sucking up all your tax dollars. Burdening the system even further. (Okay, I likely wouldn't end up on welfare, but I think you get my point.)

I will fit in these dresses again.

This was the first dress mentioned in a previous post, that I meant to wear to a wedding. This was taken in December 2008 at our squadron's holiday party. (The pimp is a friend of Fiance's who was in the same squadron; Fiance was overseas at the time.)

Here is the second dress. This was taken on 15 June 2009, after returning from dinner to celebrate our engagement. I bought these two dresses on the same day, because I couldn't choose between them.

This is the dress I nearly did irreparable damage to before Fiance came to the rescue. This was taken on 8 September 2007; the day started out with a wedding, and in this photo it was the end of the day and we were celebrating a friend's birthday.

I will fit in these dresses again.

Sauteed Garlicky Spinach.

Another one from "Cooking Light: 5 Ingredient 15 Minute Recipes". (For the record, very few of these are 5 ingredients.) This makes 4 servings at 1 point each, but I only made 2 servings because I didn't have enough spinach. Just remember to keep an eye on that garlic, it can burn so easily.

Ingredients:

• 2 packages (6 oz each) baby spinach
• 3 garlic cloves, sliced
• 1 Tbsp olive oil

I use my Garlic Slicer to slice my cloves.

Toss the garlic in on the left, place the piece on the right on top and twist and to slice.

Paper-thin slices, baby.

O, look, I take out a bowl and Simi thinks I'm gonna feed him.

Heat oil in a large skillet over medium heat. Toss in garlic and cook until it starts browning, about 1 minute. Maybe less. Like I said, garlic can burn very easily.

What the...is he still waiting for food?!

Not happening.

Toss half the spinach into the pan and cook about 2 minutes, turning the spinach with tongs. I used my Bamboo Tongs.

Add the other half of the spinach and cook for another 2 minutes. Serve.

Parmesan-Crusted Chicken.

This was the first thing I made with my Pampered Chef kit. However, I've misplaced the recipe since, so I kinda had to wing it today. I really love the recipe builder on the WW site. This yields 6 servings, at 6 points each; or, 4 servings at 8 points each.

Ingredients:

• 1 lb boneless skinless chicken breasts (after trimming fat and whatnot), cut up into 4 or 6 pieces
• 6 Tbsp freshly grated Parmesan (my Microplane Grater grates it very fine)
• 1/2 cup plain bread crumbs
• 1 egg white
• 1/2 Tbsp water
• 1 Tsp salt

Preheat oven to 400 degrees, and spray a baking sheet. I used my Large Bar Pan.

For the breading process, I used my Coating Trays. Whisk the egg white and the water together, and pour into one tray. In a second tray, mix together the bread crumbs and Parmesan.

Sprinkle salt on the chicken, then dip it first in the egg white mixture and then in the bread crumb mixture, coating it well. Place each cutlet on your baking sheet after coating; when all the pieces are coated, sprinkle some of what is left of the bread crumb mixture on the cutlets.

Bake in the oven for 20 - 30 minutes. Enjoy!

With Buttery angel hair pasta and Sauteed garlicky spinach.

Dancing to ice cream.

At the end of the day yesterday, after eating dinner, I still had 7 points to burn. I was excited to dig into some ice cream I picked up, Weight Watchers Chocolate Dipped Strawberry pops. I was literally dancing on my toes from one room to another as I feasted on this treat. It was sooo yummeh! I was very much tempted to eat more, but I wanna make it last. I went to bed with 4 points unconsumed. Don't follow my example; but as it got closer and closer to bed time, I remained full and content. Can't wait to have another ice cream tonight!