Wednesday, October 30, 2013


After organic chemistry exam jog at the gym at school:

Jogged 20 minutes (about 1 1/2 miles)
Walked 20 minutes ( call!)
Jogged another 20 minutes. Yayyy!

Tuesday, October 29, 2013


I wanted to yesterday, but ran out of time ....LOL....

Did a 2 1/4 (roughly) quickie today -

Total time:  30 minutes
total time jogging:  26-27 although for some reason the math isn't quite adding up here....

Still feels good. Shut up, ankle. You're healed now.

Sunday, October 27, 2013


Four miles down and wow are my legs are jiggly now  :)

Time (total):       ~56 minutes
Time (jogging):  42 minutes

I guess I need to enlarge this route a bit to keep it at 1 hour. Awesome!

Home to a big bowl of low carb lasagna. No pasta - just veggies, diced chicken, ricotta with an egg, and other cheeses, topped with a little salsa. Yum!

Friday, October 18, 2013

Another Four Bite the Dust

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. 

Wednesday, October 16, 2013

Living it!

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

Boiled eggs

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.

All natural nut butter and fruit

More to come later....

Tuesday, October 15, 2013


A return to the 4-mile route today! I am pleased. My ankle, however, is a little grumpy now

Time (total):        1 hour
Time - jogging:  34 minutes

Breathing returned to normal:  45 minutes after end of the run.
Face returned to normal color:  I'll have to generate an addendum for that one. Longer than 1 1/4 hours I can say for certain!

Monday, October 14, 2013

Tomato puree and juice idea....

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.
Jim Schmitt
Forest Grove, Pennsylvania

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