It's not all bad news...

Well, the day ended on a better note. Glenn was out running a mission of mercy and called me on his way back home offering to pick up some type of carryout. I was only briefly tempted and then said no. Instead, I cooked the fresh green beans into a favorite dish of green beans with tomatoes, accompanied by two slices of fresh bread with butter. It was a much more satisfying dinner than anything he could have brought home. I'm glad I made the effort. (It's not pink looking like in the picture) It's a recipe I got off some Italians I used to know. It is a simple dish that lets the flavor of the veggies shine through, containing only Olive Oil, Garlic, Green Beans, Canned Tomatoes and salt. It should be even tastier tomorrow.

I think in light of the past day's set backs, I need to work at cooking a couple days ahead in the evening, so I am not caught short, with nothing simple when I feel the worst. I also want to figure out some kind of cold beverage other than water, which I drink lots of already. I'd like something without caffeine. If sugar is added I'd like it still to be healthier than soda. I'm thinking maybe some kind of iced green or white tea with a little sugar or honey? If anyone has something to suggest let me know.

Becca (my daughter) asked me why I felt I could give up chips, knowing how I enjoy them. I said, I didn't know, maybe I just got bored? Maybe I ate my life's maximum allowable total? I seriously feel like some bizarre switch has been thrown that took away my interest in them. Yes, I have prayed for some aid in this matter of eating well, and that could be it, but I expect I've prayed before and not come to this result.

I have long noted that my "taste" changed when I lived in Scotland. I went off sweets almost completely. No chocolate, no desserts. I thought at the time that it was because the "sweets" in the UK seemed so excessively sweet, over the top sugary, toffee-ish sweetness. A physical therapist friend suggested it could be my physical change because of exercise and weight lifting. Has anyone else noted that at various seasons of their life, particularly related to menopausal changes, that they have gone from prefering sweet to salty or starchy?


I've often thought it was the excerise and local oversweetness in the Uk combined but perhaps also a change in hormones? Given that chocolate affects neurotransmitters and brain chemistry, perhaps it was a change of " mind" literally. They say some people "self medicate" with chocolate because it boosts seritonin. Who knows, maybe in Scotland my seritonin was boosted by the walking and fresh air?


Now it's a few hours since Becca asked and I think I've figured out in part why I wanted to do something different with my eating and cooking, I think it's because I'm so unable to "fix" what ails me with the fatigue and long periods etc, that this is one small thing I CAN do, it's about the only thing I can do, that and pray and use my down (as in laying down/sitting down) time as best I can. Being like this causes one to see energy like tokens one gets to spend, and when they are gone, they are gone, and they don't get replenished quickly. Spending decisions have to be made. At least with eating well, and effort for cooking, it's not energy out only, but also, hopefully, energy and future health IN.


I don't know how long the decreased desire for salty treats will last, though I suspect that chip loving is something that "feeds" itself...ie the more you eat the more you want. So perhaps just not having them here for weak moments (like I had during the night and early am) will do the trick. I know that when I feel really cruddy, and when I wake up feeling that way, especially from a nap or a restless night, I want crunchy salty goodness. Oh, just saying that makes me go weak in the knees. I may need a healthy substitute. (Maybe some of those frozen coconut pops at the co-op?) though that doesn't sub for salty, but it might work if I wake with annoying allergies or itchiness or sinus. Idea's always welcome. Still trying to figure out the perfect breakfast treat for with coffee. Meanwhile I should make some of Becca's fabu granola. She uses Ina Garten's recipe. It's not quite the texture or experience I'm looking for, I'm wanting something like a breakfast cookie (-: but not as hard as a biscotti, or a small danishy thing. Haven't ruled out the rugelach, just haven't gotten out to buy ingredients. I like the fact Rugelach is highly versatile ie I can do apricot or nut or chocolate chip etc.

On another front...Is it just me or when you buy potatoes in the bags vs loose, do they seem to go bad much quicker than the one's you pick individually? The price is like half or better of the loose but if they are wasted or rot it's not a value for us. (In our case we don't eat them that fast anyway so the singles are probably best but I'd like to know if anyone else has noticed this)

I know the picture will put normal folk off wanting to make the green beans above, but I'll put the recipe here just in case.

Susan and Rebecca's Italian Green Beans

1lb or 2 of fresh green beans boiled or steamed
28 oz can of whole tomatoes, crushed or pureed in food processor
1/4 tsp salt.
olive oil
1 clove of garlic, sliced

As many fresh green beans as you want to eat. I'd say I bought about a pound but have bought as few as three or four handfuls. It's up to you.

Pour a little olive oil in the bottom of a pan, not enough to cover, just a hand size circle.
slice a garlic clove and saute it in the oil being careful not to burn or brown, it goes quickly. If it burns start over, it will flavor your oil badly.

Add to that one 28 oz can of whole tomatoes which you have run through a food processor or broken tiny by hand or cut with a pastry blender or what have you. You don't want big chunks.
Add in 1/4 tsp salt.

Saute these together on simmer for about 20-30 mins, until the liquid starts to condense out.

Meanwhile boil water or get your veggie steamer out, and cook the green beans until they are tender (I like mine pretty soft but not squishy, about the texture of pasta) After your sauce has cooked down some, and your green beans are cooked to your desire, drain green beans and toss them into the tomato sauce. Heat together to coat. Serve with nice crunchy bread for dipping.
More flavorful the second day. If you find the tomatoes bitter or green beans to be less than great tasting (cause they turned out to be not such great fresh beans) you can add just a tsp or so of sugar to balance the flavor, but don't overdo.