First off, my weight last Wednesday was 145.6, back exactly to what it was 2 weeks ago. I didn't have time to post a Wednesday Weigh-In and update, between office wind-up and food prep. I'm more interested to see what the scale says next Wednesday.
Thanksgiving itself was pretty great. We spent it with Bob's family and it was actually one of the best Thanksgivings we have shared. I handled the turkey and pumpkin squares (made from scratch...including the pumpkin itself), Bob made his GF mac 'n cheese, and his mom pretty much slaved over everything else. The turkey (which I had brined the day before) came out especially tasty and juicy. There were no food disasters or kitchen mishaps. This was also our dog's first Thanksgiving, and she was very well-behaved and goofy. She was the centerpiece of the day.
No, I didn't pig out. But I have a weakness for the gamey dark meat. And Sandi's cranberry orange jello mold. A peek at the scale the next day showed zero gain, so that's good.
For Black Friday, we avoided the big box stores and chains, and instead stuck to all local shops and artists. The highlight was hitting up the Bazaar Bizarre, featuring some of the most unique, neat-o wares by local DIY artists. Artisan glass, found object wearable art, scarab jewelry made from watch gears, marshmallow soap...I was overwhelmed by such talent. And THE coolest T-shirts I ever saw, designed and sold by Psycho Reindeer. I couldn't resist picking up a shirt for myself:
Today, we went to the newly-restored Capitol Theatre and saw The Fantastic Mr. Fox. It was fantastic. Tonight, Master Chef Bob made Vindaloo (basically, Indian hash) from some of the 10 pounds or so of leftover turkey. It was quite tasty:
Yeah, Goji wasn't too far from the turkey. She's developed quite a taste for it. Our cats don't much care for turkey, but this dog goes apeshit for it and will actually go through her whole repertoire of tricks without being commanded to do so. Impressive.
And tonight we are staying in and watching some DVDs, starting off with a zombie movie to get into the holiday spirit. Tomorrow, we'll be taking Goji to the park for a run and some frisbee action. Later, we'll be putting up the holiday decorations and tree, which will no doubt be destroyed by Monday. Goji was already trying to pull down the (empty) pet stockings that I just hung on the mantle.
Still working out every day (except Sunday). I'm up to Level Two on the Jillian shred, which I alternate every other day with the other Jillian vid, with an extra 30 minutes on the bike for cool down. Yeah, the bike's a cool down. It's my recovery after those got dam walking push-ups, plank jacks, squat thrusts and lunges w/bicep curls. *shudders*
I wish Master Chef Bob would share his recipe for Vindaloo! YUM! :) Looks tasty!
ReplyDeleteSounds like a pretty great Thanksgiving!
ReplyDeleteLove the shirt - so you...of course you had to get it! Glad your Thanksgiving was so nice!
ReplyDeleteYou know your workout is a killer when you look at the bike as a cool down - dang, it sounds TOUGH!
A little reward after so much work - no wonder it was so great. Love the tee!
ReplyDeleteBob's Turkey Vindaloo recipe
ReplyDeleteTurkey Vindaloo recipe:
The Spice paste:
2 cloves garlic, crushed
1 onion finely diced
2 tsps roasted cumin seed
3 tsps coriancer powder
2 tsps chili powder
1/2 tsp cinnamon
1 tsp ground cumin
1-2 tbsp canola oil
1 tsp ginger (you can use fresh, but I find the paste is a lot easier)
*Note* this makes for a pretty spicy dish. If you prefer your food milder, reduce the amount of chili powder and cayenne pepper. If you like to live on the wild side, add more.
The rest:
2 potatoes diced into small cubes
4 roma tomatoes diced or a small can of diced tomatoes.
1 lb or so of cooked turkey or other protein
2 bay leaves
3 cloves (or use about 1/4 tsp of powdered clove)
2-3 tsps salt
2 cups water
Start by roasting your cumin seeds in a small pan over low heat. Be careful not to burn them.
Heat up the oil in a dutch oven or other large capacity pot or pan with high sides. When it's hot, reduce heat to medium and fry up the garlic and onions until they are soft. Then mix in the rest of the ingredients listed in the spice paste. You should wind up with a brown pasty concoction. Then add the tomatoes and potatoes. Cook over medium heat for about 5 minutes, enough to let the tomatoes get a little brown and to slightly cook the taters. Then add the bay leaves, cloves, turkey, salt and water. Bring to a boil, then cover and reduce heat to a simmer. Let immer about 30 minutes. That's usually long enough, but you might want to check to make sure the potatoes are soft. If not, simmer covered a little longer. Then remove the lid and simmer about 10-15 minutes uncovered to reduce the amount of liquid. You want it to have some thickness, but still be mostly liquid. Once this is all done, remove the bay leaves and, if you used whole cloves, those as well. Pour over rice (I prefer white basmatti, but whatever you like) and enjoy. I really don't have a clue what the nutritional content or calorie count is on this, sorry.