Hello, everyone. I had been slipping on my food choices over the holidays, and paid for it on the scale readings. I'm climbing back onto the wagon now, newly determined in spite of all the bad foods and drinks people push at me.
Some new things:
Wild caught salmon (Orca Bay frozen fillets package) cooked gently in butter with 2 eggs over medium and the garnish is some verdolaga (purslane) from the garden. That was a really tasty breakfast.
Pork steaks, baked on a rack in a sheet pan, seasoned with S&P, tenderizer, mild curry powder that was turmeric colored, and some Tony's cajun seasoning. Garnish on top is a jalapeño cheese spread. (I took all of the seeds and pith out of the little pepper before chopping it into little bits. The cheese gentles the heat also.) Garnish is more of the verdolaga. This was a yummy and filling dinner dish.
3 eggs omelet, filled with more of the jalapeño spread--I want to use it up--with a few drops of Cholula and another sprig of verdolaga.
The verdolaga is free for the pulling, and I don't indulge on spraying in the food garden, so it's the garnish of choice. Besides being chock-full of nutrients! Other good choices for garnish greens: volunteer dill. Parsley. Fennel leaves. Tiny little thinnings of lettuce or mustard greens. Arugula.
Making the food look pretty encourages me to eat better.
