Gathering In

I took a look at the forecast for the next few nights and realized that the freezes are here to stay. That means that the tomatoes needed to be stripped of anything that could possibly ripen inside (which is pretty much anything shiny dark green instead of dull colored green).

I went out to my now-frostbitten plants and found over 30 pounds of maters, all the way from deep red to green. I have them spread out in produce boxes left over from Costco nectarines and peaches so that the green ones have time to ripen and they all can not mold before I get around to using them.

 I separated the very green tomatoes from the ones that were trying to ripen already and made sure to only have the ripening maters in a fairly thin layer to minimize squishage.

Here you see all but the red tomatoes, which I am using for dinner, and thus, have no photo. Please forgive the booze bottles--my husband was bottling beer last night and those are the remaining empties (now if only either of us could drink more than a glass a week we might get rid of some of the bottles!).

Eventually, once the maters are more or less ripe, they will be turned into sauce and frozen...or just chopped up and frozen depending on how industrious I want to be. Heck, I may even can some and break in that pressure cooker again!

I also picked a half-bag of raspberry leaves (minus any spiny bits on the leaf stem) and a large handful of mint for tea. The leaves are all drying in the dehydrator right now (95 degrees for my records) and we will have tasty tea during the winter--free of pesticides, shipping costs, and well...any costs other than the electricity to dry the leaves.

I think that covers it for now. (and so far, no sprouting in the new bed)

I AM Accountable--A Note to Me

I am accountable for my actions.

I put the food in my mouth.

I decide to exercise or not.

I am my own worst enemy. Not prednisone. Not RA. Not genetics. Me.

With positivity surrounding me, I am the only one who can choose whether or not to be healthy, whether or not to achieve what my body needs, what my husband craves, and what I want. The hardest part of this whole weight loss strategy is convincing myself that I am worth it. I am worth it. I want to be healthy.

I have told myself for so many years that I saw 140lbs as it flew by, and 135 would never happen. Well. Now I plan--No--WILL get down to 145. Depending on how I feel there, I will go on. But I am convincing myself that I WILL do it. Not can. Not might. Not should. WILL.

I know that I am not convinced yet...but I am much closer than I was a week ago.

I also am 5.5 lbs lighter (Hey, it may be water weight, but it has to come off some time!)

First Frost of the Year and Foodage!

Our official first frost date is October 11th, but we just had our first frost last night on the 28th (unlike last year where it was on the 8th I believe).  The tomatoes are pretty much just a little wilted, rather than being completely died back, but it definitely was enough to put the end to their official season.

I also planted a winter bed a few days ago, so eventually we will have:
Leeks (transplants given to me of unknown variety)
Carrots (purple)
Spinach
Beets (a colorful mix)
onions (bunch)
and garlic (Spanish Roja, once I plant it a little further into November)

We shall see how cold it gets this year--if we end up with another -15F week like last year, I am not sure how much will make it through the winter. I was surprised to see that the carrots, beets, and spinach lasted through last winter despite neglect and colder temperatures than we normally have.

I also have a few pomegranate babies growing inside over the winter, along with the strawberry hanger. The pomegranates were from seed and are a white skinned variety that my mother found originally from Home Depot many years ago. I am hoping to get a few bushes up and running next spring, since they should be big enough to transplant by then. For now I need to get them up to the next size container. I didn't really expect every seed to grow like it did!

Onward to a redone recipe from Betty Crocker:

Impossibly Easy Quesadilla Pie (or I. E. Chile Relleno Pie) with Chicken--Gluten Free

(Image courtesy of Betty Crocker)

1 can (4.5 ounces) chopped green chiles, well drained 2 cups shredded Cheddar cheese (8 ounces) 1 Tablespoon chopped fresh cilantro 3/4 cup Bisquick® Gluten Free mix 1 cup milk 2 cans (5 oz each) cooked chicken (do not drain) 3 eggs (salsa if desired for garnish)  

Heat oven to 385 degrees.

Generously coat a deep dish 9" pie plate with cooking spray. (I think a regular pie plate will work, but it may be close)

Drain chicken into a microwaveable container.

Add milk to drained juice (should be about 1.5 cups total liquid)

Microwave on HIGH for 2 minutes.

Mix all other ingredients in a bowl. Add in warm liquids and mix.

Pour into pie plate and bake for 45 minutes or until set and slightly browned on top.

Serve with salsa or sour cream if desired.

Serving Size: makes 6 servings in a 9" pie plate

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 336.5

• Total Fat: 19.3 g
• Cholesterol: 158.4 mg
• Sodium: 704.6 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 0.6 g
• Protein: 23.6 g