It took Tony, Hannah and I over 90 minutes to shovel and snow plow our drive and deck. It actually felt really good, the sun was shining and I really worked up a sweat! I entered the activity into eTools and discovered I’d only earned 4 activity points – WTF?!
We don’t have a garage, so we had to first dig out the last car in the drive, then move each car after that. The dog was a bit freaked out by the snow blower but he loved it. It’s probably the most fresh air he’s gotten in a long time. 😀
After we got done, it was time to bake bread! I made the dough a couple hours before. I made the Simple Crusty Bread, i.e. Artisan Bread in five minutes. Although this time since I had time, I decided to try out different washes on each of the 4 loaves of bread it made. One brushed with butter, one with egg white/water, one with just egg yolk water, and one with nothing. I sprinkled each loaf with either fresh rosemary and Hawaiian sea salt, or sesame seeds with sea salt.
Of all the loaves, I think this one brushed with the egg wash turned out to make a tad crunchier crust, but if I did a blind taste test, not sure I could tell the difference. I am quite confident that I could sustain myself on bread and cheese! (um, and wine too 😀 )
Italian Pot Roast (from http://mybizzykitchen.com)
Ø 10 servings: approx. 5 ounces of meat and ½ cup of sauce)
Ø 341 calories, 12.8 fat, 4.2 carbs, 1.0 fiber and 45 protein)
Ø 8 PointsPlus per serving.
- 1 three pound chuck roast
- 1 tablespoon vegetable oil
- 1 celery rib, chopped
- 1 carrot, chopped
- 8 oz. mushrooms, chopped
- 2 tablespoons tomato paste
- 1 14.5 ounce can chopped tomatoes
- ½ cup tomato sauce
- 1 cup red wine
- 1 tablespoon minced garlic
- 1 sprig fresh rosemary
- 1 teaspoon oregano
- Salt and pepper for roast
1. Heat oven to 300 degrees. Pat the roast dry with paper towels, then generously sprinkle with salt and pepper.
2. Heat oil in oven safe pot over medium-high heat. Brown roast on all sides, about 10 to 12 minutes. Transfer to a plate.
3. Reduce heat to medium-low. Add celery, carrot, mushrooms, and tomato paste, and cook until softened, about 5 to 8 minutes.
4. Add diced canned tomatoes, tomato sauce, wine, and garlic. Cook for 15 minutes. Using a stick blender, puree mixture.
5. Add seared roast, any drippings on the plate into the tomato mixture. Add a sprig of rosemary and the oregano, stir.
6. Cover and cook for two hours, or until the meat is fork tender. Serve the meat and sauce over polenta, rice or thick noodles.
Stats for Wednesday:
- 28 Points (breakfast and lunch were both 7 points)
- 90 minutes shoveling/snow blowing
- average blood sugar 121
A huge THANK YOU to Helen – I was runner up in her giveaway – check out all this TaeBo Loot!