Archive for January 2017
There is some very good news this week. I spoke to my surgeon, Dr. Soriaya Motivala, on Thursday. She says that I do not have to wear the bone-growth stimulator anymore and that I can start using my Peloton exercise bike again, so long as I go slowly and do not overreach.
In other good news, I dropped six pounds this week, so I am cautiously optimistic that I am getting back on track. Wednesday, I decided that on days that I’m not going out I will go back to tracking my food for a while. but may switch to “Simply Filling” on days that I am going out. (I did track last night’s dinner – it was pretty easy to do since I planned what I was going to order before I left the house.
Dinner last night was wonderful. We ate at an old favorite, El Gran Castillo de Jagua, at 355 Flatbush Avenue, which makes some of the best Dominican dishes around. I had the fillet of salmon with a side order of sweet plantains. I did sneak a bite of Marc Glasser’s mofongo with pork (mashed plantains, usually with some meat or fish added). For a change, I managed to get through dinner without ordering any soda. The attendees were Marc Glasser, Cyndi Cascanti, Joe Sullivan, Sue Levy (the roomie), Maury Kestenbaum, Chuck Hancock, Ariel Winterbreucke, Mark Blackman, and me. Joe was kind enough to drive Marc, Sue and me to Marc’s afterward
Okay, I promised I would post the carrot stew recipe. Let me start by posting what Lucy had to say about it that inspired me to make it:
“I’ve started adding what I call ‘carrot stew’ to my repertoire. The name comes from a picture book we had when our kids were small, The Tawny, Scrawny Lion, in which a hungry lion encounters a fat little rabbit, but before the lion can gobble him up, the rabbit invites the lion to come home with him and share a dinner of carrot stew with him and his five fat rabbit brothers and six fat rabbit sisters. So this lion goes home with him, thinking that 12 little fat rabbits will make a better meal than just one, and the rabbits throw carrots and onions and mushrooms and some other vegetables and some fish into a pot and when it’s cooked they share it with the lion and then serve bowls of berries for dessert. And afterward the lion walks home, whistling to himself in the moonlight.”
Lucy and Deb’s “Carrot Stew”
Frozen (pre-cut) or fresh veggies
(I used frozen spinach, 2 diced onions, a bag of baby carrots, a can of new potatoes, 2 ribs of celery, pre-cut bagged zucchini and butternut squash, and canned mushrooms)
1/2 cup pearl barley
2.4 lbs of salmon, cut into bite-sized pieces
1/2 tsp salt
1/4 tsp black pepper
tarragon, to taste
dill, to taste
Auntie Arwen’s Ultimate Garlic Insanity, to taste (Auntie Arwen has a shop on Etsy, and her spice blends are magnificent and reasonably priced.)
Water to cover
I swear this recipe is pretty much fool-proof. You just put all the ingredients into a large pot, cover, and simmer until the fish is cooked and the vegetables are tender. It is a very forgiving recipe. I made the whole recipe, without the mushrooms, then added them after Sue had taken her portion, then reheated it until the mushrooms were also warm. Cooking took about two hours, and the resulting stew is wonderful – even after being reheated four days later for today’s lunch.
The recipe is also incredibly Weight Watchers friendly: only 3 Points Plus for a one-cup serving.
Last week, I made a commitment to Robert, my WW coach, that I would meditate at least once a day. He suggested that I use the free trial at Headspace to get started. Even though I have done meditation many times in the past, I figured I’d give it a try, and I love their method, so I have added it to my routine (I don’t talk about this much, but I try to remember to meditate twice a day already). I actually like meditating; it’s refreshing to take a little time to not have my brain running around like a madwoman. I’ve also noticed that on days when I do take the time to meditate, I seem to have less trouble reacting to things that happen.
So that’s where things are today.See you all next time!
As most of you know, there are three measures by which I know I’ve taken back my life from the health issues of last year: walking, cooking, and blogging. Slowly – far too damned slowly – I am doing all three.
Yesterday, I went to a most excellent housefilk at the home of some friends. Not only was I able to sit up for the whole thing, but I was able to get the rollator up the front steps to their building by myself (normally, Sue or Marc drags it up the steps, while I use the banister to haul myself up)! I was also able to walk to the car after the housefilk, and survive the car rides to and from Josh and Lisa’s place. I was even able to walk around their apartment a little without using any support at all.
But that’s not today’s accomplishment. The roots for that actually go back to a job I had from 1977 to 1987. Back then, I worked for Rialto Management Company, a small real estate firm in midtown owned by Ruben Shulsky. One of the best parts of that job was the little kosher meat restaurant across 30th Street and halfway between Broadway and Sixth Avenue. It had no name, but had some of the best food I had ever eaten. One of my favorite dishes there was cholent – a beef/bean/barley stew. Cholent is one of those things observant Jews eat for Shabbos lunch, because it can be started on Friday before sundown and kept on the top of the stove over a very low heat until they can turn the light off after sundown on Saturday. Well, I loved that cholent, but not being an observant Jew, I didn’t know how to make it. Over the years, I asked observant friends and looked on the Internet for recipes – and there were some interesting ones – but they never quite tasted like the cholent from that restaurant. Cholent is one of those things where everyone has a slightly different recipe, usually learned from their mom.
A few months ago, an acquaintance of mine posted about cholent in an APA we both belong to (AWA, or A Women’s APA). I asked for her recipe, and she posted it in the following collation. I started it yesterday after we got home from the housefilk, and when I tried it for lunch today it was exactly the taste I remembered! I even put it into the Weight Watchers recipe calculator and discovered it’s 5 Points Plus per 1-cup serving, which is not bad for a meal! Without further ado, here is the recipe for Lucy Schmeidler’s cholent, as written in AWA:
Lucy Schmeidler’s Cholent
1 – 1 1/2 lbs lean beef, cut into bite-sized chunks
1 medium large Idaho (russet) potato, cut into bite-sized chunks
1 – 2 medium yellow onions, chopped
6 – 10 baby carrots
2 stalks celery, cut into 1/2″ slices
1 4-oz can mushrooms
1/2 cup pearl barley, soaked
1/2 cup navy or small white beans, soaked
1/2 tsp salt
2 Tbsp paprika
2 Tbsp minced garlic
Water to cover
3-qt heavy pot
Friday morning: Brown onions in oil. Add meat, potatoes, carrots, mushrooms, celery and water to cover. Cook over low heat, stirring occasionally to keep from sticking. (Deb’s note: We did this for about an hour. Also, since the roomie is allergic to mushrooms, we made it without, and when she had taken what she wanted, I added the mushrooms and reheated it thoroughly.) Add barley, beans, seasonings and more water to cover. Cook covered overnight over low heat without stirring. Serve for Shabbos lunch.
So, I want to thank Lucy for helping me solve a – to me – 35-year search!
In other “taking back my life” news, my surgeon says that I am doing amazingly well – far better than she had expected. I went to lunch with the roomie to a place we often order from over on Emmons Avenue, the Opera Cafe. The food was excellent, as always, and it was good to get out. I’ve also started up the fannish dinner group again, although we have been sticking to places in Brooklyn so far. Future plans include maybe doing a Monday night dinner so the Kosher Krew can join us, and possibly some weekend brunches. There are just too many great places to eat around New York City. (And if anyone reading this is in the area and wants onto the list for the dinners, please leave a comment, email, or otherwise message or call me. I’d be happy to add you to the list. Attendance is not mandatory at all; all I ask is if you are joining us on a given week, let me know in case the group for that week is big enough to need reservations.)