Tuesday, August 02, 2011

Blessed First Harvest!

I'm still in pain from my fall back in early June. The muscle relaxant that the doctor prescribed for me isn't doing much to help. It makes things like weeding the garden difficult. After a long day, I must admit, it is something that tends to slip by the wayside. Still, I do what I can and keep my hopes up for rain. We're currently in the middle of a rather wicked drought, you see.

I didn't let that stop me from harvesting a little bit of my home grown produce. My pepper plant has put out only one pepper thus far. It was quite small but exceptionally flavorful. I used half of it in my macaroni salad that we had for dinner tonight. I also harvested a bit of basil and some of the nasturtium leaves. I chopped those up fairly fine and tossed them into the salad too. It was just as pleasurable to eat as it was to make.

I'll slap up the recipe at the end of this post. I tried to make it through the day with out any soda. I failed horribly. I'm realizing, however, that I get the desire to have some when I get stressed out. It has become (or has been and I didn't realize it) a coping mechanism. To say the least, I need to replace that with something that is kinder to my waistline. I am going to attempt an experiment of sorts with my force of will.

When I desire a cold glass of soda, I am going to replace it with a glass of water. I figure since I have a fair amount of lemon balm (which is doing beautifully despite the drought), I can start adding a few bruised leaves to my water. Aside from that, I'm going to resume adhering to the little amusing expression: keep calm and have a cup of tea. It is my hope that my will shall hold out and I can break this soda habit.

As my daily walking has been curtailed significantly by my injury, I need to cut calories where I can with out doing too much harm to myself. I don't want to get back down to being about 110 lbs. That was a dangerously unhealthy weight for me to be at and I have decided that I never want to be that skinny again. When I was walking about four miles a day and living on a fairly lean diet, I got to be about 150 lbs. I don't think I had ever felt healthier then I did at that weight.

It is a rather enormous thing that I have done just by way of walking and portion control. This time last year, my weight was up to 280 lbs. It was due to a combination of stress eating, medication side effects, and a somewhat sedentary lifestyle. Depression really takes a huge bite out of your energy and stamina for pretty much any form of exercise. Since then, I have dropped down to 195. I have been exercising fairly regularly.

I was attempting to get 8 miles of walking in each week. I had been making pretty good progress on that up until I fell out in the garden. Now I get roughly four miles in each week by walking down to get Cuddle Bear from the bus stop. I want to get more walking in, but right now it's painful. At times, my leg will even go numb. My Father-in-Law suggested that perhaps I had pinched a nerve when I fell. Given that the Tylenol isn't doing much for the pain and the muscle relaxant isn't helping either, I suspect he is right. Thankfully, the doctor is confident that I didn't break anything when I fell. Thank goodness for small mercies, right?

Well, I'm running out of stuff to ramble about right now. I'll slap that recipe up.

Macaroni Salad (quick version)
  • 2 1/2 cups cooked macaroni (or other small pasta)
  • 1/2 small bell pepper (diced)
  • 1/4 bag of frozen mixed vegetables
  • 1 cup whipped salad dressing (or mayo)
  • 3 nasturtium leaves (shredded fine)
  • 4 sweet Italian basil leaves (shredded fine)
Step 1: Cook pasta.
Step 2: Place colander in sink with frozen vegetables in it.
Step 3: Pour pasta and water into colander, rinse with cool/tepid water.
Step 4: Toss pasta and vegetable mixture to make sure vegetables are thawed.
Step 5: Transfer pasta and vegetable mixture to a large bowl.
Step 6: Add bell pepper, nasturtium leaves, and basil.
Step 7: Add salad dressing and mix together well. Make sure all of the salad is evenly coated.
Step 8: Chill for 15 min in the refrigerator.
Step 9: Serve!

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