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Still In Santa Fe

10 Apr

“The sun never says to the earth,’You owe me.’ Look what happens with a love like that.  It lights up the whole sky.”  Hafiz

Yes, we didn’t move out of Santa Fe until later in the day.  Meanwhile, we visited the Georgia O’Keeffe museum and had lunch at an historic hotel with overpriced gift shops.  Or are those spelled shoppes?

The above quote – don’t ask.  

I would love to share more specific information about the hotel but I don’t remember the name.  I do remember that our waiter’s name was Fernando, that he gave incredible service, and was someone who should be a leading man in the movies and not waiting tables.

But on to the food.  After consuming mega ribs and chickens yesterday I decided to follow a sensible eating plan for at least one day and ordered the Cobb salad.

Cob

This salad was a southwest version with jicama, which if fun to say and a nice addition to the salad.  Lots of bacon, topped with avocado and almost too pretty to eat.  But eat I did!

OK.  I added a small side of sweet potato fries, which I shared.  They were luscious and served with a side of ketchup or catsup.  It’s always been a mystery to me why there are two words for one product.

spFr

So is it clear to you why I don’t try to make my living as a photographer.  At least I remembered to take the pictures before I began eating my food.

Note:  No one offered to buy us anything today.  But we did have dinner in Albuquerque with a relative.  Salad and pizza at their home.  Lovely back yard landscaped with cactus and little scurrying lizards.  Clear skies and mountains as a backdrop.  All is right with the world.

Loveya – The Grandma 

Good Grief Muffins!

2 Dec

“Never eat more than you can lift.”  Miss Piggy

My husband and I live on opposite ends of the food spectrum.  I’m trying to find foods that will support good health while providing meals that are wildly tasty.  Needless to say, I’m game for any new eating program that promises long life along with Nirvana on a plate.

My husband, who shall remain nameless because I sometimes can’t remember the name of my present husband, believes in eating for the pure joy of it, along with prescription drugs to control the damage.

Being a hopeless optimist, I sometimes attempt to put healthy foods into his diet.  Who’s going to do the yard work if he’s not feeling well!  (Insert loving wife tone into last sentence.)

Recently, I incrementally stumbled upon Paleo.  First I purchased a book entitled “It Starts With Food” by Dallas & Melissa Hartwig, which I thoroughly enjoyed but quickly dismissed.  Next I discovered “The Paleo Solution” by Robb Wolf.  This really caught my attention as I’m in my seventh decade and still planning to become outrageously healthy someday.  (Note: Someday is not a day of the week.)

Finally, I purchased two cookbooks, “Well Fed 2” by Melissa Joulwan and “Everyday Paleo” by Sarah Fragoso.  I’m hooked!  The food is delicious, my aches and pains are dissipating, and I’m sleeping better than ever.  (Cue the violins and shameless merchandizer.)  Sorry.  I’m not selling anything.  

But I am going to share a recipe that has my husband eating sweet potato without the aid of marshmallows and/or brown sugar.  In fact, just a few hours ago he gave a thumbs up to put these little jewels into his lunch.  “They’re even good cold!” he exclaimed as he popped another into his mouth.

SP Muffins    

You were expecting Ansel Adams!

SWEET POTATO MUFFINS

INGREDIENTS:

6 slices of bacon (that explains a lot!)

1 medium sweet potato

2 eggs

1.5 t minced dried onion

1 t coconut oil

salt to taste

1 six cup muffin tin

1 oven

Kitchen, optional

Preheat oven to 400 degrees.  

Distructions:

Grate the sweet potato.  OR,  If you’re lucky enough to have a Ninja (not the little guy Ninja but one of those fabulous choppers) simply cut the sweet potato into pieces and let the Ninja do the work in just seconds!  (Seriously, I’m not selling anything, yet.)  Combine sweet potato with eggs, mixing thoroughly.  Hands work.

Grease the muffin tin with coconut oil.  Place a bacon slice into each cup to form a cup-shaped lining.  Fill each with the sweet potato egg mixture.  Sprinkle with minced, dried onion.  Sprinkle with salt.

Bake for 45 minutes.

Trust me, even though we barely know each other, you will have some batter left.  Place it into a small, hot frying pan that’s greased with a bit of coconut oil.  Salt it.  Fry.  Flip.  Fry a little more.  A tasty veggie side to eat with your next meal.

Note:  the original recipe for these muffins included a bunch of chives in the ingredient list.  However, there was no place in the recipe where the chef was instructed to use the chives.  Forget the chives!

Loveya – The Grandma