Running the Household

My right foot: I wanna be sedated

December 4, 2009 · Leave a Comment

I have, or rather had, this pesky little thing in my right foot called Morton’s Neuroma. Essentially, it means I had a scarred nerve between my third and fourth toes.

And what that really means is that, especially as time went on, whenever I would do any kind of exercise, spend any length of time on my feet, or wear any kind of pretty shoes, I would get anything from an aching discomfort to a sharp shooting pain that would cause me to scream out loud and be afraid to walk.

For the past four years, I was able to “manage” it with an occasional cortisone shot and a lot of ibuprofen. But on my last visit to my orthopedic surgeon, he warned me that further cortisone shots could erode the fat pad on my foot, and that would cause a whole host of other issues.

Now, I’d usually jump on the “erode the fat” bandwagon. I mean, isn’t that why I run? But, what he said made sense. And at this juncture (I love that expression – it reminds me of one of my law school professors), my only two options were to either live with it, or to have surgery.

At first, neither seemed very desirable. Cut me open? I’m so squeamish about these things. Oh, good. You’re going to put me to sleep so I don’t have to watch. Waaaaaaaait a minute. It’s a stupid foot. This is not life or death. And I have never had general anesthesia. He told me that I could also have a nerve block and light sedation, although people around these parts tend to go for the full anesthesia. After he described the surgery and recovery, I easily made my mind up. I would have the surgery. It was just a matter of scheduling.

I had a few factors in schedule. First, I wanted to get it done as soon as possible. My foot had really been bothering me for some weeks already, and I knew it would only get worse. Second, I wanted to make sure to have enough time to recover, so that I could train for the Half Marathon again (because I am crazy like that). And third, because I would not be able to drive for a week, I needed to find a time when someone could do it for me. So I chose the Friday before Thanksgiving. And luckily, there was an open spot.

The few days before the surgery, I was running around trying to get all the things I wouldn’t be able to do when I couldn’t drive myself. And one of those things was to get my last pedicure. I knew it would be a while before my surgically scarred foot would be able to be pampered. And all I could do was to get my nails buffed (polish is not allowed in surgery). [Mi amore teased me that I was making my feet pretty for the doctor, much like we do a little landscaping before childbirth.] But I relished the massage, and knew I wouldn’t be back for a while.

In real preparation for my surgery there were only a few things I had to do. First, wash my foot with anti bacterial soap the night before and morning of. Second, stop eating at midnight the night before. And third, stop drinking at 8:00 the morning of the surgery. First lesson: schedule your surgery for first thing in the morning. Otherwise, you wander around all morning in a daze, wishing you could eat, and trying to pass the time without thinking about how hungry you are.

Second lesson: don’t operate heavy machinery when you are hungry and nervous about your surgery. In a routine morning drive to drop of la petite at school, I turned a corner to sharply and POPPED a tire. It turns out, I was in need of a new set of tires anyway, but this was NOT the day to have to deal with it.

We (mi amore and I) arrived at the surgery center at 11. Everything was really smooth and not stressful. Because the last thing you want to do is have extra stress when someone is about to cut you open. Eventually, I was led into the pre-op room, where a nurse took my vitals, gave me some meds, and handed me the ever sexy hospital gown, plus a bag to put my clothes in. The latter seemed a little prison-like. And yes, it took me two tries to figure out where the damn gown tied. I later over heard someone asking about the same thing. So it wasn’t just me.

And then I sat down, took out my newspaper and waited. My first guest was the anesthesiologist. He pricked and prodded, put in the IV and off we went. At first it was just fluids – thank god. But then I worried what would happen if I had to pee. Luckily, I didn’t. Another one of his anesthesia friends showed up. They made some jokes, and put me at ease. And I felt better knowing there were two of them, hoping they both would be paying attention to my well being.

Another nurse came by, checked on me, and then my doctor showed up. Wow! That was fast. I had been told he was in another surgery and we had to wait for him.

He talked to me again about what would happen. [This is paraphrasing, in my very non-medical knowledge]. He would go into my foot, move the ligament, examine the nerve. If he saw the neuroma, he would remove it. If there was no neuroma, it would mean that there was something else causing all this pain, and the ligament was the culprit, so it would be cut. Ack! Cut! He assured me it was a “leftover,” back from the day when we used to crochet with our toes.

Mi amore came in. I told him to go get lunch. Two of us hungry would be a bad idea. And then the sedation began. I said it felt as if I had just taken off my glasses, and things were a little fuzzy.

The next thing I remember was the nurse standing next to me saying, “You’re done!”

Next … the recovery

→ Leave a CommentCategories: Running
Tagged: ,

Born to Run

November 20, 2009 · Leave a Comment

I just saw Bruce Springsteen in concert. I’m sort of addicted to him. He started making records shortly after I was born. “Born to Run,” which he performed in its entirety, came out when I was 5 (the current age of mi hijo). I have seen him perform every year for the last three years. I can’t believe I waited that long to see him. And can still rock out for three hours straight. He is 60. Enough said.

Tomorrow I am scheduled to undergo surgery on my right foot. Why am I doing this? Cause tramps like us …

→ Leave a CommentCategories: 1

Back to Running

August 29, 2009 · Leave a Comment

Summer came and went quickly. While the temperature would make you think it is still summertime, the kids are back in school, and I am trying to get back into a routine. I realized I hadn’t run in two months!

Not that I’ve been slacking. I have consistently been going to the Thursday morning torture session, otherwise known as Power Sculpt. And I have been Spinning consistently. And on occasion, I’ve taken walk, bike ride or swim. So lest you think I have turned into a lump of mashed potatoes, think again!

Yesterday was the perfect set up for my long-overdue run. The air was warm and moist, and there was a decent cloud cover, so the sun was not beating down. And I couldn’t have gone at a more perfect time, between rain showers!

I decided I would go for a three mile run. I figured that, even if I couldn’t run the whole route, I would still be able to walk the rest, and get a good workout. Before I left I planned out the route with Gmaps Pedometer, clocking from the end of my street, so that I could get warm up and cool down walks, in addition to the three miles. And off I went.

I picked the Doobie Brothers on Pandora, and got a great mix of classic 70s rock. Steve Miller, Eagles, America … summer favorites.

I was so surprised how strong I felt. At the half-way turnaround point, I felt no need to stop. I pushed myself up my “evil little hill,” and finished strong, proud, and sweaty.

Oh, and I actually have been cooking a lot. I have a few “draft posts” that I’ll get around to posting eventually. These long summer days made me very tired. By the time the kids were in bed asleep, I was usually pretty beat myself.

→ Leave a CommentCategories: Running

Clafoutis – because it’s fun to say.

July 10, 2009 · 1 Comment

Here’s what we got this week (the most beautiful display this year):This week's share.

Corn: boiled on the stove, eaten on the cob.
New Potatoes
Squash : Planning to do a squash casserole
Cucumber: Perfect in salad with the…
Lettuce and …
Heirloom Tomato topped with a homemade vinaigrette.
Pint of Juliet Tomatoes
Athena Cantaloupe
Zucchini
Zephyr Squash
Pint of Blackberries: They were kind of sour, so amore mio suggested a Clafoutis. I think he was just happy to have the opportunity to say “clafoutis.” But I thought it would be a good opportunity to make something I had never tried to make before.

After a few searches, I found this recipe:

Cherry Clafoutis

Cherry Clafoutis Bon Appétit | July 1998

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

Yield: Serves 6
ingredients

18 ounces fresh cherries, pitted, or one 16-ounce package frozen unsweetened pitted dark sweet cherries, thawed, drained
1 tablespoon plus 1/2 cup sugar
1 teaspoon cornstarch
1/3 cup all purpose flour
1/4 cup almonds, toasted
4 large eggs
Pinch of salt
1 cup whole milk
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Powdered sugar

preparation
Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries.

Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.

MY COMMENTS:

What I did differently:
-Instead of cherries, I used mostly blackberries with a few blueberries to q.s. to 16 ounces.
-I had no almonds, so I used pistachios instead. I didn’t toast or roast them. They were already cooked.
-With no whole milk in the house, I used 2%.
-We omitted the powdered sugar.

Kid factor: They ate this dessert with no hesitation, and even asked for more.

Adult factor: Even the non-egg lover in me thought this was pretty good. Had it been any eggier, I would have probably said, “no thank you.” There were some recipes that called for more eggs. Amore mio, who admits he may have confused “clafoutis” with “syllabub” also took seconds.

Time factor: Once I figured out the substitutions, the preparation was easy. Cooking, however, takes nearly an hour. So I put it in the over just when we were starting dinner, and it was almost finished when we finished.

What else:
-This dessert appealed to the inner francophile in me. Per my extensive (wikipedia) research, I learned that my use of blackberries made this flognard, or flaugnard, not a clafoutis, after all.
-This dish comes from the Limousin region in central France, which is where Limoges is located.
-Limousines were named for this region because the design of the original driver’s compartment resembled the hood of a shepherd’s cloak from this region … or something like that.
-So next time I am in France, perhaps I will take a limousine to Limoges, where I will dine on clafoutis, served on Limoges porcelain.

→ 1 CommentCategories: Cooking
Tagged: , , ,

Swiss Chard: not quite Swiss chocolate, but great with fruit and nuts

July 1, 2009 · Leave a Comment

We’re still doing better than we did last year. Only one bunch of greens has gone to the compost pile. I’ve been cooking lots, and have kept the recipes handy for when I have time to sit down and write. But it is summertime. The solstice just occurred, which means the days are so long, and we are swimming and playing and going on walks after dinner. And after all that fun, I’m pretty tired, too. So just because I haven’t been writing, doesn’t mean I haven’t been cooking.

Here is what we received in our share (2 weeks ago!):

Red Cabbage: still fresh in the fridge
Green Cabbage: Amore mio made sauerkraut. If it turns out well, I will put the recipe up.
Red and Green Kale mixed: Alas, in the compost bin, to fertilize next year’s garden.
Swiss Chard: Sauteed Swiss Chard with Raisins and Pine Nuts, see below
Radishes: So sharp and crisp. Delicious in salads and for munching.
Red leaf Lettuce & Green Lettuce: On sandwiches, in salads!
Squash : We slice it up and microwave for a minute or so, for some steamed veggies. The kids love it. When the grill is going, we brush with olive oil and dash some S&P before putting on the burner.
Cucumbers: Salads, and sandwiches.

Martha Stewart’s Sauteed Swiss Chard with Raisins & Pine Nuts
Ingredients
Serves 4.
* 2 (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
* 2 tablespoons pine nuts
* 2 tablespoons olive oil
* 1/3 cup golden raisins
* 2 cloves garlic, minced
* 1 tablespoon balsamic vinegar
* Coarse salt and ground pepper
Directions
1. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
3. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

MY COMMENTS:

What I did differently: I used a wok – always great for bulky greens.

Kid factor: The kids are warming up to it.

Adult factor: We loved it. And didn’t mind that our kids didn’t eat all that much. More for us!

Time factor: Easy.

What else:
-I couldn’t help but long for my other favorite Swiss treat with raisins and nuts: a fruit & nut chocolate bar.

→ Leave a CommentCategories: Cooking
Tagged: , ,

Bok Choy, for my boy.

June 16, 2009 · Leave a Comment

Today is mi hijo’s fifth birthday. I wanted to make the day special for him. Yesterday, when we were having some mother/son bonding and buying plants at Lowe’s, I asked him what he would like to eat for each meal. This is what he wanted (and I happily obliged):

Breakfast:
Blueberry Muffins – using my mom’s recipe. We had no blueberries, but I try to keep a stock of frozen fruit. Today we had Triple Berry Muffins.

Lunch: Bagel, toasted, served with cream cheese, onion and tomato (he gets this combo from amore mio).

Dinner:He requested “stir fry.” I followed up with what kind of protein he wanted: tofu, chicken, beef …. TOFU! We have it from time to time, usually stir fried. I like to keep it on hand for times when I have nothing else to serve. My kids love stir fry, especially this one:

Tofu and Bok Choy Stir-Fry Bon Appétit | September 1998

Yield: Serves 2
ingredients
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces
preparation

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

nutritional information Per serving: calories, 370; fat, 20 g; sodium, 562 mg; cholesterol, 0 mg
Nutritional analysis provided by Bon Appétit

MY COMMENTS:

What I did differently: I have no sherry in the house. So I used Madeira. This recipe served four of us, just fine.

Kid factor: They loved it!

Adult factor: I like tofu, occasionally. Amore mio probably could do without it. But he ate it without complaint.

Time factor: Not bad for Chinese. A little slicing and dicing ahead of time. A mise en place is required, because once you turn on the wok, it’s very quick.

What else:
-A nice meal, served with white rice, for a change.

→ Leave a CommentCategories: Cooking
Tagged: , ,

Bok, Bok, Bok Choy, I.

June 16, 2009 · Leave a Comment

I’m running a little behind because we have been on vacation. My sister picked up our share last week, but the week before contained:

Red Ursa Kale:: More Kale chips
Collard Greens: Still fresh in the fridge.
Green Onions: These are so great to have around. We throw them in everything. The stems are a bit coarse, but the onions are fresh and spice up just about anything.
Spinach: We all love this sauteed in olive oil with lots of garlic, and some salt.
Cabbage: It’s summertime, so that means coleslaw. The problem is, I don’t care for it, so no recipe will be better or worse for me. If we get cabbage again, I’ll try to find something interesting to do with it.

But wait! There’s more. We have a vegetable garden in our back yard. And by “we,” I mean amore mio. It’s his hobby, and the rewards are fantastic – usually. Lest you think I am a slacker who sits on a chaise longue sipping my diet Coke while he toils in the dirt, I am in charge of the decorative gardens. Granted, they are not nearly as impressive as the vegetable plot, but they hold their own. More on that another time.

So this year, amore mio planted, among other things, bok choy. And it’s time to harvest. He offered to cook up the first batch:

Stir Fried Baby Bok Choy Epicurious | July 2008

by Chef Shirley Cheng

Yield: Makes 4 servings
ingredients
1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper
preparation

Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.

In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.

MY COMMENTS:

What I he did differently: We were out of ginger. Otherwise, it was per the recipe.

Kid factor: It took a few tries, but both kids ate it up.

Adult factor: Crunchy. Tasty. Good recipe. A little salty though. Cut in half next time.

Time factor: Easy.

What else:
-We had an easy and delicious meal of the Bok Choy, Coho Salmon fillet (grilled on high heat with just a tad of olive oil, salt and pepper), plus some Udon noodles from the pantry.

→ Leave a CommentCategories: Cooking
Tagged: , , ,

Sweeeeet Potato! Two ways

June 3, 2009 · 1 Comment

This week’s share included: Red Russian Kale, Siberian Kale, Green Onions, Arugula, Strawberries and Sweet Potatoes.

Kale (both types – who knew you could grow anything in Siberia!): I blanched and froze for later use. While we have been enjoying Kale Chips, I don’t want to over do it.

Green Onions: We have continued to enjoy them in salads, grilled, in egg salad.

Arugula
: This was the pepperiest arugula I have ever eaten. Delicious. It’s a little to pungent for an arugula salad, but it has been great on sandwiches.

Strawberries: These barely make it to the end of the first day.

Sweet Potatoes:
We were making hamburgers from the ground beef we purchased from a local farmer who often sells his meat where we pick up our CSA share. I lit the grill ahead of time, and put the sweet potatoes on the upper (indirect) rack. I decided to cook all of them, even though we would probably (and rightly) only eat half of them that night.

The next night we had a perfect summer meal. Kale chips, boiled shrimp and mashed sweet potatoes:

Mashed Sweet Potatoes
(my recipe!)

3 large sweet potatoes (baked the day before, stored in the fridge)
1 Tbsp maple syrup
1 scant Tbsp butter
Salt to taste

1. Scrape the “meat” out of the potatoes and place into a glass bowl. Discard skins.
2. Mash with a fork.
3. Add remaining ingredients. Stir.
4. Microwave on high for 2 minutes, or until the appropriate temperature.

MY COMMENTS:

Kid factor: No problems.

Adult factor: Like Thanksgiving in summer.

Time factor: With pre-cooked sweet potatoes, this was extremely easy. Five minutes, tops.

What else:
-With more time, I might have baked them in the oven to get a bit more browning and caramelization.

→ 1 CommentCategories: Cooking
Tagged: , ,

“Mom, more Kale please!”

June 1, 2009 · 4 Comments

I had to get dinner on the table in about 45 minutes. Everything.

Part I: Greens

First, I had to figure out what to do with all the kale. I went to epicurious.com hoping for an answer. When I saw the list of possibilities, I remembered my friend Shab’s recommendation of Kale Chips. And they looked easy enough. So I gave it a go.

Tuscan Kale Chips Bon Appétit | February 2009

by Dan Barber

The tall, crisped “chips” look striking when bunched in a tumbler, and they’re terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that’s kind of addictive.
Yield: Makes 24

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

MY COMMENTS:


What I did differently:
I used Red Russian Kale, because that is what we had. I didn’t count the amount of kale, but I’m pretty sure I cut more than 12 stems off. I tossed it all in a tablespoon of olive oil. I crammed it all on two cookie sheets, and it took more like 38-40 minutes. I salted at the table, not before cooking.

Kid factor: Mi hijo wanted more, and more. La petite at everything on her plate.

Adult factor: We were fighting the kids for the last of the kale.

Time factor: Cooking time was a little long, but prep was easy.

What else:
-I remember eating dinner at China Grill in NYC, years ago and being served some green (maybe even lettuce?!) in the form of a chip. I think there it was fried, and so surprisingly delicious. I am so glad to have an easy way to replicate it.

Part II: The Main Event

What to do with chicken breast? Ah, the ubiquitous chicken breast. I am not a huge fan of chicken, but I tolerate it because it’s good for you. American mass-produced chicken has no taste. Now, I only buy organic, or at least whatever Whole Foods is selling. And if it’s not labeled “organic” it at least has the non-hormone, non-antibiotic, etc. requirements I seek. The best chicken I have ever had, I bought last year from a local farmer who sometimes sells at the spot where we pick up our CSA share.

For tonight, I chose the fastest thing I could. The grill and some seasons from Penzys Spices. We received some as a gift, so I thought I would give it a shot. I put some olive oil in a small bowl and then used a pastry brush to lightly coat the chicken breast. And then I doused the chicken with the Northwoods spice mix. I threw it on the grill and everyone thought it was delicious!

→ 4 CommentsCategories: Cooking
Tagged: , , , ,

New Topics/Collards

May 26, 2009 · 2 Comments

When I started this blog, I never envisioned it to be solely dedicated to running. Rather, I thought it would evolve, depending on what was going on in my life. And I figured I would find some inspiration for new topics when they arose.

I have always been fascinated by cooking, and thought that would be a good blog topic. But food blogs are a dime a dozen, and unless you are going to have a theme, then there is not much to offer. Or maybe you just want to keep your own record. In this case, I have both things going for me. We subscribe to a CSA, and the season just started. This is just our second year. And just as the collard greens and kale arrived at our house, I wondered what I had done with them last year. So, I decided that this would be a good way to record my recipes, share them if you so desire, and have a way to find them when greens come a knockin’ next time around.

This week’s box contained: Strawberries, Collard Greens, Red Russian Kale, Lettuce, Broccoli, and Green Onions. We consumed the strawberries immediately. The lettuce will go into our salads throughout the week. That is the beauty of this produce: it is picked so fresh that it lasts much longer than that which you buy in the grocery store. And it’s organic, which is important to us. I will post when I do something interesting with something we get in our bounty.

For example:

Martha Stewart’s Sauteed Collard Greens with Raisins

Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that’s swift and easy enough for any day of the week.

Prep: 15 minutes
Total: 30 minutes
Ingredients

Serves 4

* 1/4 cup slivered almonds
* 1 tablespoon olive oil
* 1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
* 1/2 cup raisins
* 2 teaspoons white-wine vinegar

Directions

1. Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.
2. In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

MY COMMENTS:

What I did differently: I didn’t roast the nuts. In fact, I didn’t have very many almonds, so I added some pine nuts, too. I just threw them in. Nobody complained. I cooked the greens in the wok, just because they we Keep reading →

→ 2 CommentsCategories: Cooking
Tagged: , ,