We are a biking family

Well we have decided to make a healthy change in our lives. Casey recently starting cycling about a month ago. He has a Scott Sportster P55, that he just absolutely adores. See above. He's already lost 10lbs and is doing great.

So of course, I was somewhat guilted (joking, joking Casey - sort of) in getting a bike as well so we ended up going today and finding one I really liked. My only stipulation was that the bike had to be a lovely color. I was satisfied and so I made the purchase. I ended up with a Specialized Vita.

We now are just trying to get Miss Sarah on the wagon.

I rode only a mere pathetic 4 miles today. However, I was tired and puked and felt like I got a good workout.

I'll keep you posted on the progress.

Consumption

Surprise surprise. I had a positive TB test. Do I really think it's a true positive? No, not really. I honestly think my nursing student messed up the test. However, it measured 11mm, with 10mm being the cut off, so I got to go to the wonderful health department and have a chest x-ray.

The nice people at the health department told me that they'd be calling me in a few weeks if I needed to come in and get some drugs. However, if they don't call, consider it good news and go on my merry way. I don't know this for sure but I figure I will be getting a phone call and be placed on isoniazid just because of being in the health care field. We shall see. To be continued.

We Win

Our paper is being published - pending revisions. Hooray.

Crash Sweet Potatoes

Recently I found this recipe on Tasty Kitchen. We finally got around to making it tonight. I think all three of us really enjoyed it.

However, a few comments about the recipe. One, find something better than a bowl to smush these little guys because it was a pain in the butt. Second, it says the prep time is only 10min and the cook time is 30. Well the cook time is more like 50 since you have to boil, wait 10 min and then cook so plan accordingly.

What you'll need:

• 2 whole Medium To Large Sweet Potatoes
• ½ teaspoons Kosher Salt
• 2 quarts Water
• 2 Tablespoons Olive Oil
• 2 Tablespoons Melted Butter
• 1-½ Tablespoon Light Brown Sugar
• ½ Tablespoons Kosher Salt
• ½ teaspoons Ground Cumin
• ½ teaspoons New Mexico Chili Powder (We used regular)
  
• ½ teaspoons Smoked Sweet Paprika
• ¼ teaspoons Onion Powder
• ¼ teaspoons Chipotle Chili Powder (And here we used Ancho chili powder)
  
• ⅛ teaspoons Granulated Garlic Powder
• ⅛ teaspoons Fresh Ground Black Pepper

Directions:

Peel the sweet potatoes and slice about 1 ¼ inches thick. Add ½ teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 12 minutes, or until somewhat softened. Remove carefully to a wire rack and allow to cool for about 10 minutes.

Line a large, heavy sheet pan with parchment paper. Using a flat-bottomed bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil, using half of the mixture.

Blend the topping ingredients (sugar and all the spices) together really well with a fork, making to sure to get the sugar completely incorporated.

Sprinkle the slice evenly with a total of half the topping ingredients. Make sure you avoid getting the topping on the sheet between the slices if possible—it will burn and smoke before the potatoes are done.

Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.

Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.

And lastly, thanks to Donalyn Ketchum for this tasty recipe!

Story For The Week

A friend of ours posted on facebook last week about a ridiculous encounter he had with the sales clerk at Borders. It was just too funny to not pass it along:

As he approached the counter to purchase his items the sales clerk asked him for his email address. You know, for point ans coupons and such. He replied: "Junipero and 17 in roman numerals". After staring at her keyboard far longer than expected she replied, "I'm sorry sir, but we don't have roman numerals on this keyboard".

Wow.

Beneath a Marble Sky-John Shors

From Others: In Beneath a Marble Sky, readers enter a realm rife with contrasts; where love turns into betrayal; where war collides with beauty; and where the visions of a commoner inspire the dreams of a princess. Richly authentic, superbly written, this extraordinary work of historical fiction immerses one within ancient India's finest and darkest days.

Set at the height of the Mughal Empire, Beneath a Marble Sky recreates the remarkable lives of those responsible for the Taj Mahal's existence. From the famous lovers who inspired it, Shah Jahan and Mumtaz Mahal, to the architect who designed it to the man who sought to destroy it, Beneath a Marble Sky recounts the stories of those who oversaw the rise of the world’s most famous building.

From Me: I will definitely come back and write more about this one, but all you need to know for now is that I love, love, love this book. It was beautifully written, kept my attention from page 1, and I have every intention of re-reading it (as soon as I finish the other 400 books on my to-read list!).

Heaping Healthy Spaghetti

Emily recently bought us the "Deceptively Delicious" cook book and we love the ideas but not all of the recipes work for people on the go (or better, aspiring, but not-quite-getting-it chefs). This is a modified/simplified version of spaghetti:

Ingredients:
1. Spaghetti Sauce (whatever strikes your fancy)
2. 1-2 cups chopped carrots
3. 1-2 cups chopped broccoli
4. Parmesan Cheese
5. 1- 1 1/2 lbs 93/7 hamburger meat
6. whole wheat spaghetti noodles

Directions:
1. Blend carrots and broccoli together (blender or food processor) and set aside.
2. Cook Noodles per directions, drain.
3. Empty spaghetti sauce into a mixing bowl and stir in the broccoli and carrots. (You cannot taste the veggies!)
4. Cook meat, rinse, drain, and add to the sauce.

If you want to add more veggies to the mix, I would suggest yellow squash and/or bell peppers. The taste of the veggies is dulled if not eliminated in the sauce so little ones and picky eaters will never suspect. In the cook book she recommends adding the broccoli to the sauce and mixing the carrots with the meat by making meatballs, your choice!

Carbonara Farfalle with Zucchini and Sausage

This recipe is quick and easy, most difficult task is prepping sausage & bacon (whew!).
Ingredients:

• 5 tablespoons olive oil
• 5 small zucchini, chopped (minced for picky eaters)
  
• 2 onions, minced
• 1 clove garlic, minced
• 2/3 cup heavy whipping cream
• 1 (16 ounce) package farfalle pasta
• 2 tablespoons grated Parmesan cheese
• salt to taste
• freshly ground black pepper
• 2 tablespoons grated Parmesan cheese

Optional: Add Bacon (cooked and pieced) and/or Sausage
Directions:

1. Heat oil in large skillet over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
2. Add onion and garlic to the pan, and saute until golden. Stir in cream; increase heat, and boil until sauce is reduced by one third.
3. Meanwhile, cook the pasta according to package directions. Drain.
4. Add noodles, zucchini, 1/2 cup cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese. (Add meat(s) here).