Ants & Stomach Flu

It's kind of like a simplicity short cut - a minor crisis to jumpstart behavior modification. When we were attacked by ants, I realized how imposing certain pieces of furniture and my organization of things were. As we tried to clear the critters out, stuff was moved and much of it given away. I simplified the design of things to more easily accommodate any further insect invasions which ultimately led to a cleaner, easier to maintain space. It took the problem of ants to prompt a new shift in my ideas of space and organization.

In a similar vein, a recent stomach flu forced me to simplify my dietary habits. I've opted to maintain many of the new habits and in addition to the 5 pounds I lost while ill, I've lost an additional 3 pounds. Thanks to the stomach flu, I've simplified my sense of appetite and I am more in tune to my body and its dietary needs.

It's all about the silver lining.

Go To Foods

In our house, we have a few go to foods that pinch hit when times get busy. The most popular is the "smorgasbord" which often includes leftovers, cheeses, fresh vegetables, hummus, and fresh fruits. Another easy one is a bag of Bertolli's pasta to which I add 2-3 cups of frozen vegetables. Another one is soup and tuna with toast. A big help in the kitchen and one of my favorite cooking tools is the slow cooker. I try to use it once a week, often with chicken thighs, vegetables, honey, mustard, rosemary and spices. I absolutely love the way it fills the house with delicious aromas. The last major go to food is a Thai dish called laab which is made with ground meat - I use turkey. The turkey is sauteed in a pan then added to fresh cabbage & carrots dressed with a traditional Northeast Thai "sauce" using sugar, lime, red hot pepper flakes, garlic & fish sauce. Knowing my go to foods makes life easier to manage - there's rarely ever need to fret over what's for supper!

Simple Eating

As I continue the 500 item purge (up to 274 now), I am mining various collections. One of the more enjoyable sessions has involved going through my recipes. Years of collecting recipes from family and magazines had developed into quite an impressive stack. I eliminated about 100 recipes and consolidated the rest into categories (Vegetarian, Ethnic, Meat, Fish, Fast, Sweets, Drinks). The recipe binder is labeled EATS and is organized using 3 holed photo pages. I've tried a number of different systems but this one, so far, keeps me coming back to it - which, to me, is a sign that it works.

I took inventory of the pantry, fridge and freezers and then I created a monthly menu wherein one new recipe is scheduled to be attempted each month. The monthly menu includes "culinary" themes such as: smorgasbord, fondue, ethnic, easy, adventure (variations on a theme), etc. Having a plan is paramount to our eating simply. Knowing what we have and using what we have is integral to the pursuit of simple living for me. Next post: GO TO Foods!

Simple Eating

Part of living simply means having time and energy to create culinary feats of adventure and love. This week as I endeavor to complete the 500 item purge, I found the resources to make 3 meals that absolutely made each day awesome (if I do say so myself.)

Wednesday night:

Poached tilapia in a liquid mixture of soy sauce, oyster sauce, plum wine, sugar, & garlic served over shredded carrots & cabbage with sliced strawberries & cucumbers garnished with fresh from the garden tarragon

Thursday night:

Slow cooked cajun chicken served over coleslaw and baked beans

Friday night:

Cooked shredded chicken with mushrooms, fresh from the garden eggplant and peppers marinated in soy sauce, maple syrup and garlic served with pad thai noodles and sauce.