Every summer is busy and oh so fast. T-minus 5 days to the beginning of school. Back to the grind. Including the grind of figuring out what to make for supper every night.
Monday – Cauliflower bake (meatless monday)
Tuesday – Rosemary chicken and buttered carrots
Wednesday – bean and cheese burritos
Thursday – crock pot salisbury steak (from allrecipes.com)
Friday – chicken tortallini and green salad.
I tend to look at the world through yin yang colored glasses.
It’s August. The weather stinks. Nothing like sunny hot and humid to bring out my snarling monster side. You won’t catch me sparkling in the sunshine like a Stephanie Meyers vampire, that’s certain. I’ll be curled up in the shade. Wake me when it’s Autumn.
Not that napping in the shade is a bad thing. It’s the yin yang thing, really. Why should we try to keep up the frenetic spring and early summer activity because, as Ned Stark reminds us, winter is coming? Used to be surviving the winter was a lot of effort. It took more to chop wood and carry water, you know? Now winter is a time of decreased activity and abundant rich foods at the winter solstice holidays. So we get while the getting is good as far as outdoor activity goes.
That’s why they invented indoor gyms and rec centers.
August is the greatest heat and light (yang) of the year, so the obvious response to that is to curl up in the shade and take a doggone nap (yin). Unless you are one of those sparkly vampires, but that’s another story. A good nap might do you good, even if you are trying to cosplay your vampire lovin’ self into weight loss and fitness. Sleep counts.
Here is a legit mainstream medical source giving you permission for that siesta. Go on. You know you want to. It might keep us from eating everything that isn’t nailed down at the next late summer picnic.
Quick and easy (well, it takes time but only intermittant attention) with just veggies for a summer side dish, or add meat for a one dish meal…either way it makes LOTS so you have the midnight snacking covered too
3 cups coussous
32 oz chicken broth
1 medium zucchini diced (peeling optional…I did because vitamin K)
1 cup diced tomato (fresh or canned, juice ok)
2 cloves garlic, minced
2 tsp dried basal
1 sweet onion, diced
3 Tbs butter
1 cup shredded cheese (parmesean, romano, or ‘italian blend’)
drizzle extra virgin olive oil…optional
In large pot on very low heat: place onion, butter, pinch of salt. Cover and simmer over low heat until onions begin to caramelize. Increase heat to medium low. Add zucchini again cover pot and sweat, stirring occasionally, for about 10 minutes until zucchini begins to soften. Stir in tomatoes, a pinch of black pepper, garlic, basal, and chicken broth. Bring to a gentle boil. Stir in couscous, turn off heat, cover and allow to sit for 5 minutes. At the end of 5 minutes, uncover, stir in cheese and olive oil if desired. Adjust salt and pepper seasoning to taste.