This is the final week of our local YMCA Fitness Challenge. Fitness challenges are all the rage in our two bit town, and the YMCA is getting in on the action this spring. Because this is the final week, it is weigh-in week, and I'm trying to lay off the hooch and the popcorn - my two dietary staples. It's got me in a real bad state.
|In a bad state|
Beating my head
on the wall
This is another strange "what was she thinking breakfast."
|buy yours here|
I was in Dallas for work and was lucky enough to eat at the Angry Dog in Deep Ellum. I had an angry chicken (sans the mayo and half the bun).
|An angry chicken, obviously|
There are no pictures of my lunch. I was hungry and dug right in without thinking. Plus, I really don't think the lawyerly guys that I was eating with would have understood if I had staged a photo shoot at the table.
|I think I have an idea.|
No, wait . . . No, I don't.
Yesterday, I had a hankering for some artichokes - that's normal, right? - but when I checked out the sodium content on canned artichoke hearts I was shocked. I had no idea that a vegetable could be a heart stopper.
Since I wasn't in the mood for a blood pressure episode, I decided to go with the less popular raw artichoke from the produce section. Even though I had no idea how to cook, or even how to eat, it.
For answers, I jumped onto Pinterest. I should have been tipped off when all I could find was pretty pictures of uncooked artichokes in a bowl . . . Hmmmmmm . . . I should have thought . . . maybe the artichoke, in it's fresh and raw form, is better as a dust-gatherer in a bowl than as a savory side.
Undeterred, however, I moved forward on my quest to serve Awesome Jeff a real fancy pants dinner.
Here's the short story: First, I washed the artichokes. Then, I chopped off the stems, about an inch off the top, and a part of my thumb. Next, I mixed up a little stuffing mixture of 1/4 cup panko, 1/8 cup shredded mozzarella, 1/8 cup grated Parmesan, and a Tbsp EVOO.
I stuffed the mixture in between the "petals" of the washed artichoke and poked the two artichokes into a loaf pan. I then baked those babies for about an hour at 400 degrees.
Now why did I go through all the effort of telling you all that? I'm not sure . . . because, in the end, I thought that the artichoke was a big waste of real estate on my plate.
It looked nice, but liver and onions might have been a better use of the space. In my opinion, the artichoke is a whole lot of hoopla over nothing. It's probably considered a real delicacy but there is very little to eat on it. In fact, I'm actually not sure that I ingested anything at all. After it was all said and done, it was a big unsatisfying pile of debris. Awesome Jeff agreed. Or, was that Grumpy Jeff? I think they were in agreement actually.
Luckily, there was other stuff on my dinner plate.
Like this crock-pot bock bock.
|The ugliest crock-pot in town|
(I wish crock-pot was listening)
|rubbed down with minced garlic, onion|
powder, spicy ms. dash, and
fiesta ms. dash
a little pat on the hiney
|and in the crock-pot it went|
|after cooking for about |
4.5 hours on high
It tasted great even though my dumb ass left the bag of jiblets inside the bird while it cooked all afternoon. Diva Grumpy Jeff was worried that the plastic bag had left the bird contaminated and toxic. Geez. While we did live to see another meal, it did confirm that my new shampoo is a perfect fit.
sprayed with a little Olive Oil Pam
sprinkled with some ms. dash
baked at 425 degrees for about 45 minutes
perfect amount of crunchy outside and mushy chickpea center
Throughout the day, I also had a few snacks: laughing cow Swiss cheese wedge and crackers; kale chips; chi tea and coconut milk; and Greek yogurt with unsweetened coconut flakes.
That's my day. And a fine eating day it was. Well, except for the artichoke.
1. Do you know of a better way to prepare artichokes?
2. Would you follow Crazyasamother on Pinterest/Facebook?
3. Are you tired of reading about my food?
Have a wonderful Wednesday!I