Dinner Rolls: A Two Part Series

PART I

They say practice makes perfect. This is now my 4th attempt at making these "no-fail" dinner rolls. I always get to this point - everything is beautiful - rising perfectly (this used to be a major issue, but I've learned that one must "proof" the yeast - now they rise every time!). It's not until I put them in the oven when without fail the bottom of my rolls come out BURNED. This time I will try my mother-in-law's suggestions of turning down the oven temperature a few degrees and raising the rack a level. I've also transferred to my stone baking sheets instead of my old metal junkers.

In part II of this series, you will see the results. Will these roll bottoms be black? Stay tuned to find out.

PART II

VOILA! Success! I changed three factors: lowered the oven temperature, raised the oven rack and thank you Pampered Chef for the baking stones. The word from G, "MMMMMMM! Dang baby, those are good!" That means after four attempts (just with this recipe) I've finally reached perfection.Plus, I made some strawberry freezer jam to go with them (but it's bottled in glass jars, so don't actually freeze it, just eat it) Anyone want a jar?

I have officially fulfilled my domestic duties for the day.

What's That Ticking?

Earlier today G and I were having a discussion about children, our lack of, and the fact that I'm not getting any younger. I brought up a conversation we had had a few weeks ago with a colleague of mine who had her first child in her late thirties. She warned us that after the age of 35 women become "high risk" during pregnancy. So while G and I are having our discussion, I bring up the fact that I am going to be 33 this year and ....tick tock.....high risk is fast approaching.

Later, G and I were cruising around on our date night and he, out of nowhere, says, "Wait, weren't you born in '76? Pookie, you're only going to be 32 this year!" Now he thinks I was trying to trick him about my age to promote near-future parenthood, but I seriously thought I was going to be 33 and could hear that clock loud and clear. Oops. Must have just been my watch.

April 19th - 1/2 Marathon TODAY!!!

Three months in training and today was the day! All of those long runs, short runs, stretching and aching and all winter on a tredmill, in the name of 13.1 miles! The weather was beautiful, with the exception of the wind. It seemed no matter which direction we were running, we were always in a head wind. It was fun to run all over town, including right past my dad's house at about mile 4. We had quite the cheering squad too - Dad & Kathy, Heidi and Kevin and Venice and several other neighbors and onlookers. I'm so glad they were out there. I was so pumped after running by and having them get excited for us.

That's G on the left of the picture in the gray shirt and me in the black next to him - all smiles!

It wasn't until between mile 11 - 12 did I really want to be done and I could feel myself starting to slow down. I wasn't really exhausted, but my bones were starting to talk. We crossed the finish line after 2:02 hours (admittedly this was not my best time ever, but a record distance!!) and met up with Kate. In all seriousness she says to me, "We should start training for the St. George Marathon in October!" Yikes. Physically I know I can conquer a marathon, but mentally....I haven't wrapped my mind around 26.2 miles. This was a hard run today, but a major achievement for me. Thanks to all of you who have cheered us on as we've trained and today towards success. It was fun! Let's do it again!

Here's Kate running by! She's an excellent runner, finishing about 7 minutes ahead of us.

What's For Dinner? Chicken Enchildas

Anyone who knows me knows I am a total Mexican food maniac. I'm sure this dish only slightly resembles real Mexican food, but mmmmm, it sure is delicious. Tonight's meal:

Chicken Enchiladas

Service for 4 big eaters

What you need:

One big or 2 medium size boneless/skinless chicken breast(s)

Four wheat tortillas

1 can (10oz) Old El Paso Enchilada Sauce

1 small onion

1 4oz can green chilies

Shredded cheese

No Fat sour cream (the no fat part is optional, but highly recommended)

Various spices

What to do:

Heat your oven to 350 degrees. Meanwhile, get a pot of water boiling. Poach the chicken (cook in boiling water). While the chicken cooks, cook your onion in a skillet with a little olive oil until soft.

Mix together the cooked onions, 1/4 cup sour cream, 1/3 cup shredded cheese, 1 tbsp dried parsley, 1/8 tsp pepper, 1/2 tbsp chili powder (add more or less depending on how spicy you want it), 1/4 tsp dried oregano, 1/8 tsp ground cumin, can of chilies (save a few to sprinkle over the top of the enchiladas), about 1/2 can of enchilada sauce. The chicken should be close to done - when done, drain water and rinse the chicken, then shred it and add it to your mixture of yumminess.

Pour the rest of your enchilada sauce in a pie pan. Dip four wheat tortillas, coating both sides, in the enchilada sauce. Spoon the chicken mixture into each tortilla and place seam side down in an ungreased Pyrex dish (I use the small square one). Pour remaining sauce over enchiladas. Sprinkle a little cheese and some green chilies on top. Bake uncovered for about 20 minutes or until bubbly.
Garnish with sour cream, salsa, quacamole, cheese, onions or whatever sounds good to you!
NOTE: These enchiladas can be pretty spicy if you're not careful. You can control the spiciness by using anything from mild to hot enchilada sauce, mild to hot green chilies and/or more/less chili powder. Also, you can always add more or less cheese if you'd like cheesier enchiladas, but my nutriton plan says to go light on the cheese!

What's For Dinner?

It's been a year since I first met with my personal trainer who changed my life forever. I wasn't overweight (or at least that's what everyone says), but I did manage to loose a good 15lbs - 20lbs all because of an enhanced workout and commitment to my nutrition plan (I'll never call it a diet).

During this time I've had dozens of people who want to trim down ask me what I eat. Since G asks me every day "What's for dinner?" and so many of you want to know, I am going to start a new segment on my blog. This is dedicated to all of you who need simple, generally healthy meals to get you on track to the trim life. I am the epitome of quick and easy, so don't freak out when I say "open a can of [insert veggie here]." If you want to go fresh, by all means, have at it. Fresh is always best. And, if the simple meals are a bore, there are plenty of ways for you to mix things up. You'll get the idea - just be creative.

So, let tonight be my first What's For Dinner menu:

Salmon Delight

What you need:

Salmon fillets (4oz each)

Lemon juice and spices

Green salad fixings

Can of green beans

What to do:
Lightly spray a Pyrex pan with olive oil. Lay a couple salmon fillets (4 oz each) skin side down in the Pyrex. Drizzle each fillet with a little butter, fresh lemon juice, a dash of dill, paprika, salt and pepper and bake for 20 minutes, or until flaky, at 375 degrees. While the fish is cooking, toss up a simple fresh green salad with lettuce, tomato, avocado, carrots, green onion and just a little cheese on top, if you desire (the doc says a girl needs some Vitamin D). Add a few croutons, if you must, and a squirt of your favorite lite dressing. Open a can of green beans, season with a little salt and pepper and heat. By now the Salmon should be done. Serve it up.
Now, wasn't that easy? And it tastes great - eet smakelijk! Let me know how it goes.

Come Monday It Will Be Alright

G and I spent the weekend in Las Vegas celebrating the life of my step-brother Paul. Up until this point his passing hadn't really hit me. It wasn't until actually seeing him that it all became real. Well, even then it was unreal. My emotions during the weekend flew in many directions - the circumstances which we were all gathered were sad, but the company of my family brought tremendous piece and joy.

Here are a few random moments and thoughts I had while with my family this weekend. These won't make sense to some of my readers, but for the rest of you, here's to celebrating life:

• They drove 100 miles in the wrong direction and still managed to make it, family unit in tact.


• Background music: Jimmy Buffett's Greatest Hits.


• I'm doing what with Debussy?


• Happy Birthday D, even if it took all day and an invitation to your birthday dinner to remember.
• C'mon, let's chicken fight!


• That was his favorite jersey and he always wore that darn hat. Anyone want that mask?


• The cowboy hat was perfect. "You can take the boy out of Wyoming, but you can't take Wyoming out of the boy."


• There's another family who loved him. "They" might not know it or want to recognize it, but we are here and we will forever remember the good times and forget the bad. He was a good man, with a lot of heart and good intentions.

Countdown to April 19, 2008

Today was a primer for our upcoming half marathon (just two weeks to go!!). We ran a 10 miler race, which started at the gates of East Canyon, up hill for two miles and then downhill through Emigration Canyon for the last eight miles, ending at This Is The Place Monument. I was so proud of G - he's hardly trained for long distances and he kept up with me great (move aside humility, here comes pride). Our time: 1: 27:40. This beats my former 10 mile record by three minutes. Cheers...do I hear cheers? :D

OLD L8T

The other day I was driving behind a shiny Toyota Camry with a license plate that read "PARTEE" on it. Since I could not see who was driving, my initial thoughts were that there was some kid behind the wheel who thought he was cool and the meaning of this plate was actually "party," you know, like it's 1999 - PART-EE! Until I pulled up next to the car and saw an 87 year old granny driving with her 97 year old boyfriend. I have a feeling this license plate has nothing to do with partying.

Big Shot - Who Do You Think You Are?

"You're as popular and relaxing as vanilla ice cream. You go with the flow, and get along with all sorts of people. You appreciate peace and simplicity, so you sometimes find crowds and loud noises overwhelming. You are a chilled-out, calming influence on the people in your life, and your friends appreciate how supportive and flexible you are."

Seriously folks, am I really this plain ol' boring (rhetorical question)? Well so what. At least I try to liven things up from time to time with chocolate sprinkles.

Oh yeah, I also took the "Who the Hell Do You Think You Are" quiz. Apparently I'm Paris Hilton. "Why aren't I paid a million dollars for making publicity appearances? I deserve to be a star!" True dat.

Start Spreading the News....

Well, it's official so I guess I have permission to report. G has been interviewing for a V.P. job at American Express that would require the G family to relocate. He heard Friday that he was picked for the position (I would tell you what it is, but I have no idea really - something within the banks) and contemplated over the weekend and has decided to accept the position. Doing so is going to require us to move to New York City! Ahhhh!!! The Big Apple! Manhattan! Subways and ferries! Yankees!! We are excited, but scared. I think it will be a good experience for both of us. So, get your "I heart NYC" on and come out for a visit.













April Fools!!!!! I am happy to report that G has not been interviewing for a job in NYC and has not been contemplating moving to New York. No Big Apple. No subways. No Yankees. We are not relocating. Take off your "I heart NYC" and instead put on your "I heart SLC." I'm not going anywhere :)