Category Archives: Food Bank

Foodie Food Pics

So I’ve got a gazillion pictures on my cell phone of food with no place to go. Yes, I am one of those people. 

I tend to not post these pics on social media because, well…they are not necessarily well received. People find it silly. Annoying. Pointless. 

Truth be told, they are probably right. 

But the thing is, I have a blog. And I am a foodie. And I love to cook. Well, most days anyway. When I’m not feeling the cooking mojo, I like to eat out. Try new foods, new places. And on top of it all, a large chunk of my job is running a food bank.

Thankfully, my dear Hubs is also a foodie (though he isn’t necessarily a fan of this particular term-don’t ask me why). He and I quite enjoy partnering up in our cozy (aka small) townhome kitchen and whipping up tasty meals on a pretty regular basis. 

What makes it, um..interesting, is that I have a tendency to want to follow recipes to a “T” and he is a little more free-wheeling. He tells me that cooking this way indulges his creative side, which as an IT professional during the daylight hours, is a beneficial exercise. So, for the most part, I go with it. We decide which tasks each of us will do and we carry on with it. 

Now for my food pictures. 

I would be remiss if I didn’t include this pic of the nachos we made, which were loosely based on Chrissy Tiegen’s recipe in her new “Hungry for More” cookbook. 

Pay no mind to my naked foot and focus on this beautiful plate of nachos. I never said that I was particularly skilled at taking pictures of food, people. They were scrumptious! Fresh mushrooms on nachos was a revelation for us. As I recall, the primary difference in our version of this recipe was we added chunks of pre-cooked chicken breasts. It was a meal unto itself. 

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Below I present you with Food pic #2. It’s a chicken breast sauteed in olive oil, slathered with homemade pesto sauce and mozzarella cheese with brown rice and succulent mushrooms on the side. Super simple to make, healthy, and delicious! This is actually on the menu for tonight. 

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Then there’s this gorgeous plate of authentic hummus I enjoyed with warm, fresh pita bread at a middle eastern restaurant in Kansas City when we visited friends there in February. 

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I recently made a pineapple upside down cake and brought it to work. I couldn’t resist snapping this pic below of the jar of maraschino cherries used in this recipe. “Real Cherries * May Contain Pits”. Quite the metaphor for life, don’t ya think?

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Come on, fellow foodies-share your food pics in the comments!

 

 

Yes, I ought to lose weight, But

Here’s the truth, folks: I am approximately 10 lbs. 15 lbs. heavier than I should be, according to the last height/weight/BMI chart I glanced at. If I don’t start losing at least some weight, I will find myself having no choice but to purchase size 14 pants. I really don’t want to do that. I’m accepting of my status as a size 12. It’s okay with me that I’ve got some curves. I don’t feel a need to get down to a size 8 or even a size 10 at all.

I think the two things that need to happen to lose any weight is 1) start an aerobic exercise routine and 2) decrease the portions on my plate. It’s simple really.

However.

Every Monday morning at the food bank I run, a kindly older gentleman delivers a large box of desserts, donated by local grocery store bakeries. As experience has taught me, there is zero chance that each and every one of these goodies will be snapped up by our senior clients by Friday. Turns out, by and large, seniors are actually pretty darn health-conscious. And I very much dislike tossing out perfectly delicious items such as these below.

See what I mean, people?!

To top it off, we often pick up even more sugary delights from the Food Bank of the Rockies. I’m talking pies, cakes, donuts, cupcakes…you get the gist.

My mind-set fluctuates between “YOLO” and “Don’t put that shit in your body, dummy!” when it comes to my appetite for all things sweet.

Perhaps I just need to greatly increase my exercise to combat this, which would provide the extra bonus of lessening the guilt surrounding my consumption of treats. But then, I would risk injuring myself by over-doing it. Like I could twist my ankle and end up having to keep it elevated on the couch for weeks on end. Then I’d have no choice but to put a stop to my over-indulgence of sugar unless I decided I actually wanted to gain weight. That would be crazy.

This is quite the conundrum for me. I suspect it will continue to be.

Resistance, in this case, may indeed be futile.

Thank the good Lord that both tunic tops and leggings are all the rage in women’s fashion these days. As a slave to fashion who carries some extra weight, this is much appreciated.

Anyhoo…let me finish this post off with a recipe. It’s simple (aka not exactly from scratch) and sweet and you absolutely should not make them if you don’t intend to scarf them all down in less than 24 hours. They are addictive.

Brownie recipe:

Ingredients:

1 package fudge brownie mix (13 X 9 inch pan size)

1 cup sour cream

1 cup milk chocolate chips

1/2 cup chopped walnuts (optional, of course)

1 cup milk chocolate frosting

Prepare brownie mix according to package directions. Fold the sour cream chocolate chips, and walnuts into batter. Pour into the greased baking pan. Bake at 350 for 30-35 minutes. Once completely cooled (I know, this takes much patience), frost. Cut into squares (or ovals, or hexagons, or triangles) and enjoy!

*Recipe courtesy of Taste of Home magazine*