Time (total): Just under an hour Time - jogging: 39 minutes
Breathing returned to normal: 40 minutes after end of the run. Face returned to normal color: LOL!! I think I do better going clockwise on the loop - then I hit the steeper hills when I'm winded and ready to walk more. I'm also taking Burton back but I hope that doesn't interfere with my mileage...must check with car.
Low-carb staples; some must be available at all times:
Meat salad ~ this can be eaten heated in a bowl, or cold wrapped in lettuce or romaine.
-chicken, beef, tuna, salmon, canned or cooked
- chopped veggies! Mushroom, cuc, cooked broccoli, green beans, asparagus, pickle, capers, spinach, kale, cauliflower, summer squash
-shredded brick cheese or cream cheese or goat cheese
-seasoning or Worchestershire sauce or horseradish, etc
Chopped veggies and homemade ranch dressing for snacking
Crustless quiche or baked omelette-type thing with cheese and veggies in it, slightly undercooked so it won't get dry when it is warmed up.
Lunchmeat and romaine leaves for breadless sandwich rolls.
I need to try this! But not this year, as I hardly got any tomatoes at all. Maybe next year.....
For the past 40 years, I’ve been making tomato juice and tomato purée using a deep freezer and minimal cooking.
When my excess tomatoes ripen in late August and I’m too busy to deal with them, I clean them, remove bad spots, and freeze them whole in their skins on a tray before bagging and storing them in the freezer.
When I have time to deal with the tomatoes, I decide how many I want to process, then dip the frozen balls in warm water and slip off the skins. I stack them in a dishpan and let them thaw for half a day. As the frozen tomatoes thaw, they release their juice as an almost colorless liquid. I dip this liquid out and it makes the best, freshest-tasting tomato juice ever (with or without salt added). This can be frozen or stored in the fridge for four to five days.
I drain the tomatoes until they become the consistency of sauce or purée. Then I run this mass through a blender and cook it for a few minutes before refreezing. I don’t remove the seeds, as I think they add food value to the tomato purée, but you can strain them out after a few minutes of cooking if you like. This is also a great way to make use of tomatoes that otherwise may not look the best for sale at your farmers market — and no canning necessary.
Trying to live sustainably in my new tiny hobby farm in the Appalachia foothills... 2 donkeys,lotsa chickens, a dog and a cat. And a 4-wheeler WHEEE! Goats are next once we get more goat-proof fencing LOL! Also some bits of cooking, political commentary, and microbiology. Varied interests make for an intriguing mind :)