That would be me! I took the day off so Hannah and I could have lunch and go thrift shopping today! She only has to work in the morning, then we are headed here for lunch and then thrift shopping! Can’t wait!
I swear I took a picture of my breakfast yesterday, but it disappeared – but any faithful readers will be glad to know that I found the celery root I lost last week – I somehow thought it was a good idea to keep it in the shopping bag and hang it on the inside hook of my pantry – I really don’t know how my brain works sometimes! Tony made me scrambled eggs with cheese and bacon bits (he makes the best eggs!) and I had 1/2 toasted bagel.
After an hour and a half of cleaning, I was hungry! I had Hannah go on a Mr. Beefy run – she and I split a gyros and small fries:
I joined a bread baking group called HBin5 – which is Healthy Bread in Five – the cookbook by Jeff Hertzberg and Zoe Francois. I think they were making beet bread out of the book this week, but I wanted to start with the Master Dough.
Almost all the recipes called for vital wheat gluten – which after a couple stores I finally found – this bag is not cheap though – $9! But I am hoping that most of the recipes only call for small amounts and a little will go a long way.
I got this bucket at a restaurant supply store – its perfect for storing this bread, which you can keep in the refrigerator up to two weeks!
I started this out in my mixer, but it soon became obvious that I was going to have to mix the dough by hand – I actually just wet my hand with water and incorporated all the flour.
At this point I heated my oven to 450 with my baking stone in the oven. I used parchment paper to transfer to the stove.
Hannah was going out with friends so I made her dinner a bit early – in fact Tony and I weren’t that hungry for our planned surf and turf so we’ll be having that tonight! Hannah and I went to the library and I picked up this new cookbook:
When I got home I realized I had almost everything to make tofu egg rolls for Hannah – except I made some changes – I left out the mushrooms and subbed chicken breasts for the ground pork – but I had everything else!
Chicken and Shrimp Egg Rolls by Biz
- 5 ounces firm tofu, pressed for 20 minutes
- 6 ounces cooked shrimp
- 6 ounces cooked chicken breast
- 3 ounces been sprouts
- 5 ounces chopped carrots
- 1 can sliced water chestnuts
- 1 tablespoon szechwan sauce
- 2 tablespoons sweet and sour sauce
- 12 egg roll wrappers
Heat a non-stick skillet and cook shrimp until pink. Remove and add chicken and cook until its white. Add shrimp back in, all the vegetables and tufu and sauces – cook for about 5 minutes. Remove from heat to cool slightly.
Have egg roll wrapper facing you like a diamond – put 2 ounces of mixture in each wrapper – with a mixture of 2 tablespoons flour to 1 tablespoon water – use the flour paste on all four sides – roll up and deep fry for 3 minutes at 375 degrees.
I ate one with Hannah while she sipped on her traditional holiday drink. Ever since Joe and Hannah were little we got them bottles of sparkling grape juice!
I didn’t get hungry until 10:00! Tony made me a grilled cheese sandwich and that hit the spot – hey Marissa – he added Tabasco to the butter so it was a Tabasco grilled cheese – so good!!
So after another day of less than stellar eats, no surprise what my grade was for yesterday!
Goals for this week:
- exercise 45 minutes at least 5 days
- drink my water
- maybe eat less cheese
- more fruits and veggies!
Oh, and today is the last day to enter my giveaway – winner will be announced tomorrow morning – good luck!
ALMOST FORGOT! It was one year ago today Hannah got her big surprise! I still tear up when I watch this video!