Bacon, Shrimp, Mesquite …

Finished Sweet Mesquite Bacon Wrapped Shrimp, ready to serve

Finished Sweet Mesquite Bacon Wrapped Shrimp, ready to serve

This prize winning appetizer is truly a thing of beauty.

Bacon Wrapped Shrimp

1 lb uncooked, easy peel shrimp (I used 15-20/1, smaller can be used), thawed, peeled, tail left on
1 lb applewood or maple bacon, thin sliced (may not need the whole pound)

Mix together and reserve:
2 T sweet mesquite dry rub mix
2 T honey
2 T maple syrup (or for a much stronger flavor molasses)

Preheat the oven to 375F.

Slice the pound of bacon in half – you’ll need 1/2 slice per shrimp, you may or may not need the whole pound of bacon.  Wrap each shrimp in half slice of bacon, place on a cooling rack over a sheet pan (lined with foil for easy clean up).  If the bacon doesn’t want to stay wrapped use a toothpick to hold it on the shrimp.Brush the top of each shrimp/bacon bite with the mesquite mixture, once before going into the oven – reserve half for later.Place in oven and allow to cook for 8 minutes.Remove from oven, turn over, brush remaining mesquite mixture onto the second side of the shrimp.  Turn the oven to broil, raise oven rack if necessary to bring it closer to the top (of top-broiling ovens) or lower (for bottom broilers).  Put pan of shrimp back into oven and broil to crisp second side of shrimp for 2-3 minutes or until nicely crisped.

Pull out and serve hot.

EZ Peel Raw frozen shrimp thawing in a collander.

EZ Peel Raw frozen shrimp thawing in a collander.  Turned out to be an even 20 in this pound.

Bacon of choice for this batch of shrimp, and rack set-up for cooking them.

Bacon of choice for this batch of shrimp, and rack set-up for cooking them.

Gardening Indoors cont’

The past week has been very, very cold.  A couple weeks ago the temps were to hit the low 20s so I brought my dormant fig trees indoors.  Once inside and warmed up it isn’t so good to put them back out into the cold … so inside they stayed.

A week passed, then two… and one morning I looked and the buds were starting to swell.  Then – they burst!  The beginning of the week showed new little fig leaves …. then…

Watching new leaves unfurl on my fig trees is a wonderful thing!!  from nothing to already the size of my (not very small) hands!!

Watching new leaves unfurl on my fig trees is a wonderful thing!! from nothing to already the size of my (not very small) hands!!

In addition the jalapeno pepper that I brought inside has flower buds!

Jalepeno is flowering (its January!!)

Jalepeno is flowering (its January!!)

The avacado has set out new leaves …

Hass Avacado (from seed) has set out new leaves and is looking healthy.

Hass Avacado (from seed) has set out new leaves and is looking healthy.

The citrus has all gone ‘spotty’. After some research I discovered they’re missing iron.  I purchased some citrus specific plant food and have added iron supplements as well to the water I’m providing the plants.  There is new growth and it looks quite healthy so I’m optimistic …

Iron deficiency in citrus causes this fine 'freckling' of yellow on the leaves.

Iron deficiency in citrus causes this fine ‘freckling’ of yellow on the leaves.

When it got cold I also brought in my window box of my dark red geraniums … cuttings have been taken and started from the somewhat leggy plants.

New growth on the geranium...

New growth on the geranium…

And as is my baddest habit – I’ve started some seeds.  Herbs, tomatoes …

4 parts good potting soil; 3 parts vermiculite; dampened thoroughly.  This is a great all-purpose potting mix as it is light, drains well, yet holds moisture without being water logged as well as a great seed starting mix - for the same reasons.

4 parts good potting soil; 3 parts vermiculite; dampened thoroughly. This is a great all-purpose potting mix as it is light, drains well, yet holds moisture without being water logged as well as a great seed starting mix – for the same reasons.

Dixie cups fit into a plastic tray ready for soil and seeds.

Dixie cups fit into a plastic tray ready for soil and seeds.

Seed packets laid out.  Herbs include tarragon, rosemary, basil, dill, thyme, sage, and others.

Seed packets laid out. Herbs include tarragon, rosemary, basil, dill, thyme, sage, and others.

Cups ready for Lychee seeds.  10 seeds, 5 cups, 2 seeds per cup.  Fingers crossed they germinate!!

Cups ready for Lychee seeds. 10 seeds, 5 cups, 2 seeds per cup. Fingers crossed they germinate!!

10 Lychee seeds ready for planting.

10 Lychee seeds ready for planting.

Lychee planted ... we'll see!

Lychee planted … we’ll see!

"Garbage gardening" Celery 'foot' in soil ... here's hoping it'll send out shoots - I've done this before and it ends up growing up not up (leaves) and down (roots).

“Garbage gardening” Celery ‘foot’ in soil … here’s hoping it’ll send out shoots – I’ve done this before and it ends up growing up not up (leaves) and down (roots).

On left is a spider plant (want one?  let me know - I'll send one on for shipping, :)).  The little group of plants on the right are month old habanero seedlings with their third leaves.  Time to transplant!!

On left is a spider plant (want one? let me know – I’ll send one on for shipping, :) ). The little group of plants on the right are month old habanero seedlings with their third leaves. Time to transplant!!

Gardening Indoors

So the ‘tender’ plants (tropical hybiscus, miracle tree, citrus, pineapples, african violets, spider plant and a couple others) have to be protected in cold weather.  So they come into the house.

And promptly take over my kitchen.

arrgh!

Every year we fight the little fungus gnats that come in with them, and a barrage of spiders and other lovelies living in the soil/pots while outside…  Not this year!!  The Praxxus55712 channel on YouTube is a lot of fun to follow and I’ve been for some time now.  He did a “How to bring your plants in clean and safetly” video a couple weeks ago that I watched (about a week ago).  Yeah, the plants had already come inside, but they all went back OUTSIDE for a thorough drenching with Neem, and spray with baking soda water and Pyrethrins.  It was kinda creepy the exodus of insects from the plants, and the ones I didn’t see, died.

My home is now bug free. Well as bug free as most homes are.

The plants seem to be really pleased as well.

Another thing that the Praxxus55712 channel has reminded me and helped me to experiment with is bringing peppers and tomatoes in keeping them going.  I keep forgetting that they will live indefinitely if kept trimmed and cared for as tropicals.  You can plant them back outside in the summer, but bring them in come cold weather and they’ll keep blooming, producing, and growing.  So the jalepenoes, habaneros, and sweet bells all got re-potted and brought inside.  They’d already lost their leaves, but new buds were forming as they’d been protected under tomatoes that had gotten crazy-big (I have more seeds for them so decided to sacrifice their insanity and make them into compost.)  I brought the peppers in and cut them WAY back leaving about six ‘nodes’ with new growth showing.  All the nodes are growing now!!  New life and healthy new growth means I’ll have peppers in March!!  I’m so excited.

Pepper Plants together

The three pepper plants I brought inside to keep growing.

New growth on Pepper plant (Jalepeno)

You can see the new growth on this Jalepeno plant despite its leaves falling due to colder days it’s raring to grow once more!!

Pepper Plant 3

The Habenero is eager to start growing again as well and all its nodes are showing new growth. Once it starts growing I may trim it back further, we shall see.

The cold put the figs into dormancy (they look like sticks stuck into the dirt now) and the evergreen Bay Laurel which handles the cold as long as it doesn’t get REALLY cold are all on the three-seasons’ enclosed porch area.  Protected from wind/snow and significantly freezing temperatures (not that we’ve had any yet so far this year.  It’s been mild again and steadily in the fourties.)

My citrus weren’t overly enthusiastic about being left outside as the temps dipped into the 40′s even though they were protected under a double layer of plastic.  One of them seemed to be hit hardest and has dropped most of its leaves, despite it’s continually putting out flowers!!  The house smells like a citrus orchard – it’s delightful.

The other thing that I did when I brought the plants in is whacked them back.  The lack of sunlight can cause them to really get ornery and suffer if they still have all their leaves, so I took half off of most of them… the hibiscus really looked the worst for the trimming, but already is filling in again with new growth and branches.  I doubt I’ll get many blooms though through the winter.  Of course I couldn’t toss the cuttings so kept about fourty of them and placed them in jars with cloneing solution. I expect they’ll do well to root before spring.

You can see most of the plants in this pic that came in ... and the jars of cuttings on the fish tank.

You can see most of the plants in this pic that came in … and the jars of cuttings on the fish tank.

Big Momma and her young’uns all bloomed profusely for Thanksgiving.  A bower of fuchia for about a week.  They’ve faded now, and I may get another set, or may not.  I realized I’ve had Big Momma now for about 7 years!!  She just keeps growing and is thriving on her state of neglect.  If I fuss with her she gets ornery and looks poorly, so I neglect her except to keep her inside during the coldest time of year and place her in a somewhat shady and protected spot that gets rain in the summertime.  Big Momma is a Christmas Cactus by the way.

the plant in the middle is a Miracle fruit plant.  it's tripled in size since I brought it home, and I'm excited to see how it fares this winter and next year I expect it will grow incredibly again.

the plant in the middle is a Miracle fruit plant. it’s tripled in size since I brought it home, and I’m excited to see how it fares this winter and next year I expect it will grow incredibly again.

Anyway, they’re all inside and taking up my Kitchen.  I don’t really mind – most of them will produce something edible, and the ones that don’t, don’t ask for much for their gift of beauty so I don’t much mind keeping them safe.

Enjoy the pics, and be safe this holiday season!

 

Monday Motivations

Starting week 6 of the 3/7 Military Diet.  I’ve lost almost 20#!!  Averaging 4#/week.  The diet’s restrictions are pretty easy to handle so far, though I’ve been struggling with cravings on Tuesdays especially.

Exercises consist of Beach Body’s Slim-In-6 (a 7-year old version) and Blogilates POP! Pilates.  I’m considering focusing on the POP! Pilates, as they’re definitely more challenging.  I’ve also incorporated the Tabata Interval 4-min “Fastest Workout”.  I also finally go the flash drive from my SIL packed with Power-90 and Brazilian Butt lift series.  I’m excited to incorporate these into my routine, in addition to starting to run – I think I’m ready to start running!!

The inches have melted off.  Hubby is enjoying the transformation as much as I am.  I’m really excited to see such results.  My body is toning so lovely, muscles are becoming defined, and curves are becoming firmer and more seductive.

This past week I gained back a couple of the pounds I had lost.  I blame the holiday, though we didn’t eat much (we ended up fighting colds and not getting together with family or indulging in the food gluttony that is associated with Thanksgiving.)  I still enjoyed some of the simpler pleasures associated with it.

I’m wondering if getting a scale wouldn’t be beneficial; so far I’ve been using a sensitive shipping scale. (Not actually designed for weighing people accurately .  Though I’m very much more interested in how things ‘feel’, and look, I think it may be beneficial – and perhaps more motivating – to see the numbers.  I think  I’ll start measuring for the BMI too, there are a couple cool (free) apps for the phone/tablet that will help me keep track of it all; kinda enjoy the ‘scientific’ data gathering.

Anyhow, I’m so very, very, excited … will keep you updated as I’m able!!

Duck Fat

I’ve heard repeatedly on various channels online and on tv that duck fat is divine.  I don’t like duck, so how can the fat be great?

I was at the Westside Market not long ago and one of my favorite poultry booths had four pounds of duck fat.  I looked at it, and with excitement I bought … a pound.

This is not rendered fat.  This fat is trimmings from the sectioned duck.

I reiterate, I am not particularly fond of duck.  Or I just have never had it cooked properly.  Either way I’m not going out on a limb to eat it, buy it, or prepare it.

But the fat … I save bacon fat.  I save chicken fat.  I cook with rendered Lard (though am planning to start rendering it myself since “manteca” you buy in the store always tastes a bit processed.  I like using fat.

I read recently that duck fat is actually very good for you, better for you in fact that butter!  I’m not sure I can get behind something being better than butter … especially home-churned aged cream butter … but I digress.

I bought a pound of the the duck fat bits.

To use it properly you must render the fat out of the tissue.  This leaves little “duck rinds” which I’m not partial to.  The brown crispy bits of tissue that was holding the fat together.  Nah.

The dogs liked the brown crispy bits!!  Of course, they’ll eat almost anything proffered to them, but that’s another tale.

The pound of fat bits rendered to about 1 1/2 cups of delightful, decadent, liquid.  Pouring it into a pint jar, it will keep refrigerated for a long time.  I could have pressure canned it in smaller bottles for shelf-storage, but I expect I’ll have space in my fridge just for it’s decadent, deliciousness … until it is all used up.

This doesn’t prevent me from getting more and canning IT for shelf-storage … hmmmmmmmmmm

Needless to say I’m excited to have this little bit of divinity available to me to add loveliness to my cooking in the future.

One recipe I am eager to try soon is one of Guy Fieri’s, Duck Fat Fried Potatoes.

Monday Motivations

Ok, so last week I made a decision.  Well it was several decisions with one goal.  I decided I was going to lose weight, tone, and get into shape.  I was just tired of looking in the mirror and seeing something I wasn’t real pleased with.   I mean I’m not really big, and in explanation … I hover around 180-190, am 5’6″.  That seems large, and to many it is well above where they’d be considered too heavy.  Here’s the but – and it’s not an excuse, I’ve always been about 20# over the “averages”.  I believe part of it is genetics (I have a very dense genetic structure of german/irish/scotch), and part of it is the over testosteronization (yes, I made up a word) of my body through puberty due to PCOS (caused by insulin resistance, and long story short if your insulin isn’t being properly processed things just aren’t quite right).  Ok so it sounds like a lot of excuses but…

So I’m dense.  My surgery (now almost 4 weeks ago!) return check-up appointment I was 196#.  I’m not liking the number, and had for some time realized that my jeans were getting  a little too tight.  So since I refuse to get larger jeans, I really have only ONE course of action.

Lose it.  I want to be 160#, IF I could make less I’d be thrilled to death, but I’m aiming for 160#.

I’ve done the cabbage soup diet in the past, but with my thyroid deficiency and the cruciferous vegetables in that diet, repeating it too often isn’t so good (the vegetables in the cabbage family tend to interact poorly with thyroid absorption/production).  I felt good on the diet, but its a week of soup.  Cabbage soup.  I’m sorry but though I love cabbage, and it’s cousins, the diet gets boring and tedious very quickly.  AND it doesn’t teach you anything about nutrition, portion control, or correct diet.  Its great for that last push to lose those ‘couple extra pounds’.  Once in a while.

I’ve tried other diets as well.  I’ve tried exercising without specifically dieting with decent results, but plateau and stabilize usually higher than where I’d like to see myself on the scale.

First rule of weightloss: don’t weigh yourself, determine how your progressing by how you FEEL, how your clothes feel, and how you look in the mirror.  Scales are depressing.  Scales are insidious.  Scales lie.

So why am I ranting about all this?  While on Pinterest (follow me here!, I love it and highly recommend it) I saw a motivational pin that talked about a “3-day Military diet“.  I was intrigued.

Following the link to read the blog (here) post I was excited.  I can DO three days a week.  This diet was taught to others by someone in the military.  It is carefully designed to increase metabolism, burn fat, and not hurt!!  The diet claims that you can lose up to 10#s per week on this diet.

I had to try it.  The very specific diet is listed on Blessed Mommy’s site, with comments, details on best results, and recommendations.

Of course, best results are always achieved and preserved by adding exercise.  I started Slim in 6 by Beach Body in addition to my usual walking as I’m able (up to 4.5 mi at a time).

AND this diet you get ice cream with dinner.  EVERY night.  The food choices are really filling and I didn’t find myself hungry between meals.

Ok. SO.

Day 1 – diet, exercise, butt successfully whomped.
Day 2 – diet, lighter exercise to let body heal a bit from the butt whomping day 1.
Day 3 – diet, exercise, feeling good.
Day 4 to 6 – exercise, walk, eat normal food (exercising reduces my appetite which is an added bonus).

Drink LOTS of water throughout!!!

As of Saturday I’ve lost about 6 inches total already - arms, waist, thighs, hips.  Everything is obviously more defined, clothes are already noticeably fitting looser (pants don’t cut into my belly already)…

Hubby has even noticed and commented – the first time ever he has seen and commented on the changes so quickly.  It usually takes a couple weeks of hard work.

I’m so encouraged.  I’m so excited.  I’m SO gonna keep going.  At this pace I should hit my goal weight before Thanksgiving!!  Going into the holidays looking, and feeling good is always cool, but let me be a bit conceited for a second – I’m going to make whatever I put on look good, :D .

Of course always speak with a Dr. before you start any type of diet/exercise routine if you’re starting from scratch.  I am no Dr. I’m just letting you know what I’ve achieved.

I’ll post updates as the pounds melt off.  I’m going to celebrate the day I can put on my size 10′s again!!  I may even post a picture of the before/after…

I love getting results and SEEING the work pay off!!

Through the Lens Thursday: Fall is showing it’s technicolor coat

I’ve been lax in sharing pictures, and I am sorry.  Here are a few accumulated over the past several weeks.  Here and there.

Fall is starting to show in the leaves.  I’m not sure how long they’ll last … hopefully longer than they have the past couple years when the wind has blown them all off with in days of their turning, often before they’re at their peak.  The beach, some pics of the Lake at its calmest, and paw prints on the beach – coyote and ‘coon.

Enjoy!

Bag Blaze Flash Giveaway for October’s Breast Cancer Awareness Month

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Bag Blaze Flash Giveaway for October’s Breast Cancer Awareness Month

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Cooking it Up: New England Clam Chowder

The fall weather is dipping into chilly, and today with the crisp air, and the temperature in the house dropping into the  mid-60s (still haven’t had to turn on the furnace though – hurray!), I have a craving for something hearty, thick, warm, and filling.

My hubby asked for New England Clam Chowder a couple days ago, but I’ve only been really cooking for about three days now, and haven’t been to the store to get clams … and cream.

I went to the store today.  I put on jeans (first time in 10 days), and walked a block to get a few groceries we’re running low on.

Like munchies for hubby.  I try to feed him well.  I make sure he has salads, and good home cooked meals as often as I can, but he is a ‘junk-food-aholic’ and sadly I do cater to this bad habit a bit more than I probably ought to … but some battles need fought and some don’t, and I can only imagine the lovely withdrawal that would happen if I took away the munchies.

SO … Good food … New England Clam Chowder based on the one from HERE … copied below with one change, noted in the recipe.

New England Clam Chowder I
Submitted By: Debbie2

from allrecipes.com

Rated: rating
Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 8

“Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.”

INGREDIENTS:

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams*
*(I used 4 cans two minced and two chopped as I like clam chowder to be full of clams)

DIRECTIONS:

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
ALL RIGHTS RESERVED © 2012 Allrecipes.com                                    Printed from Allrecipes.com 10/12/2012

 

I’ll update this entry with results, reviews, and pictures of our delicious dinner … oh this looks so good, my mouth is watering!

Oh, and if you look at the recipe – this is GLUTEN FREE, no flour thickner.  Of course if you want to add crackers it makes this comment moot, but if you don’t … it makes it even BETTER!!

 

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