Weighed myself this morning. 154.6 – up a little bit. I needed to post it here to stay accountable; I didn’t want to hide from it. Not going to let it get me down because I know it’s just normal weight fluctuation. Days like this are going to be part of my weight maintenance.
Check the bottom of this post for nutritional data (calories, fat, sodium, fiber, etc) for the Master Recipe!
I mixed up my first batch of whole wheat “Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients” using the Master Recipe. Yes, it includes a bit of white flour, but I figured I will tackle the 100% whole wheat master recipe after I get a handle on the first recipe.
So, I measured the whole wheat flour and white flour using my food scale and poured it into a large 5.5 qt Rubbermaid brand plastic container. It’s a very wide container, and not that deep.
(Note: I was concerned that it wasn’t the right shape, so I posted a question over on the artisanbreadinfive.com web site and received an answer very quickly, that yes, that shape will work fine, in fact it’s what Zoe uses.)
I measured the vital wheat gluten, salt (used only 2 tsp vs 1 Tbsp suggested in recipe) and yeast and whisked all the dry ingredients together. I measured 4 cups of lukewarm water, & poured it all at once onto the dry ingredients. I started to mix everything together with a wooden spoon, and it became quite clear that was too dry. It wasn’t mixing well at all, so I added a bit more water, probably about 1/4 to 1/2 cup.
Oh my, I baked bread this afternoon, and I am in love with this recipe! I couldn’t wait, I had to slice a piece! It was heaven. A big ole slice of heaven!
I used the same recipe as the previous 100% Whole Wheat with Rosemary Bread, except that I swapped the rosemary for some yummy caraway and poppy seeds. I was happy that my bread machine didn’t make the clanging noises this time. I can only guess that the last dough was too heavy or maybe the paddle wasn’t placed properly.
“No matter what happens in the kitchen, never apologize” (Julie Child)
I just watched the “Julie & Julia” movie last night and loved it! The movie was light and bright and fun. I loved the parts about Julia Child’s life. So many fascinating aspects of her story. I am wanting to learn more. NO, I don’t want to cook with more butter and cream, but her “fearlessness” in the kitchen is so inspiring!
I want to try to cook more complex recipes! So inspiring!
Yes, it was a little disappointing that Julie never got to meet her idol though.
After googling though, I understand a little better why Julia Child was so negative about it. She didn’t like stunts and was very protective of her name, and felt exploited when anyone made money using it. Plus, she thought that Julie wasn’t a “serious” cook, always complaining. LOL
I found Julie Powell’s online blog “The Julie/Julia Project” and was initially disappointed that I couldn’t find all her entries. I realized I didn’t look far enough. The blog navigation is not very user friendly. Start at the first blog entry, and work your way forward using the calendar dates. Once you reach the end of the month, click the next month link, and so on. It is disappointed that there doesn’t seem to be any reader comments left though.
But I will start reading it. The beauty of cooking blogs are the photos, and with no photos and comments on this blog, we’ll see how far I get.
I was going to request her book from the library, but after reading some of the negative reviews online, I changed my mind. I don’t want to ruin the enjoyment of the movie, and I don’t want any negative feelings clouding my judgment of Julie Powell. So, we’ll just leave it alone.
Despite the chicken parm I had for dinner last night, I weighed in this AM, and I was down to 152.6. We’ll see if it sticks. I really think 153ish has been my ideal weight and it seems like something I can maintain.
Had a really big temptation tonight. My DH brought home (at my request) a large chicken parm & bow tie pasta. I ate half for dinner.
Then later before TV time, I had a really strong compulsion to eat a bit more pasta. I had the cover off and everything.
Then I told myself NO don’t do it, have some fruit instead. So I grabbed an apple and orange and was sooo tempted again to just have another pasta bite, but I put the cover back on and put it away.
It feels good to make the right decisions! Well even though I probably shouldn’t have ordered it in the first place, I didn’t want to keep giving into my compulsive behavior.
ETA May 14, 2010: This morning I ate the rest of the chicken parm for breakfast, and a small amount of pasta. Yes, I do feel guilty and quite full. It was a horribly bad thing to eat. I did throw the rest of the pasta out!
As the morning advances, I am feeling more and more guilty. NO, I don’t like feeling guilty, because there is nothing I can do about now. I have to just forget it and do better for the rest of the day. I want to remember this horrible “full” feeling. It’s like yuck, what did I just do to myself!
Get over it and move on!
Oh I have been dying for peaches all winter, but I refuse to purchase the conventional ones from outside the US. The other day at Whole Foods Market, they had organic peaches from Mexico. Yeah, I rarely ever buy anything organic or not from Mexico, but I couldn’t resist buying just one.
I kept it in a paper bag for a couple of days, and it ripened quickly. Then I stuck it in the refrigerator. Oh it was definitely ripe! I cut it up this AM and it was delicious. Sweet with a bit of sourness.
Oh gosh, have I mentioned how much I love the smell of caraway seeds. I bought a bag at Penzey’s yesterday, and they smell heavenly. I wanted to use them in bread, but I needed to find a 100% whole grain bread, as so many rye bread recipes are made with white flour.
I found what looked like a good recipe on Teri’s Kitchen and I altered it a little bit for my needs.
My Modified Ingredients:
- 1 cup + 2 Tbsp warm water
- 1.5 Tbsp olive oil (that’s 1 T + 1.5 tsp for those that don’t have a 1/2 T spoon)
- 1 Tbsp molasses
- 1/2 tsp sea salt
- 1.5 cups whole wheat flour (I used 1 cup white whole wheat and 1/2 cup regular whole wheat)
- 1 cup + 2 Tbsp rye flour
- 1/2 cup old fashioned oats
- 2 Tbsp wheat germ (I think that’s what I used. My container wasn’t labeled from Whole Food bulk)
- 2 Tbsp ground flax seeds (meal)
- 2 Tbsp caraway seeds (oh the smell is soo delish)
- 1/4 cup vital wheat gluten
- 1.5 tsp instant yeast
Added all ingredients into my Breadman Bread Machine. (note: I am a little worried about my bread machine, it’s really making a loud clanging noise, like marbles are rolling around inside it – I think something is going to give very soon)
I am so happy. My request for a copy of the Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients came through from my local library today. I have the book in my hot little hands!
It comes at no better time too, as I think my old Breadman Bread Machine is on its last legs. It’s making a terrible clanging noise like marbles are floating around the bucket.
I used my last California avocado this morning. Made a delicious lunch salad. Yummy. I will have to buy more soon!
1/4 cup red cabbage (depending on how much cabbage you like)
less than a tablespoon of sweet onion (use more or less depending on how sweet/sharp the onion is)
1/2 European cucumber (chopped)
4 small tomatoes (chopped)
1/4 lime juiced
salt, pepper, and I used dried cilantro, but fresh herbs would be much better
Approximately 320 calories (give or take)
I took photos, but I am so sorry it looks so unappetizing. I didn’t have time to clean up the bowl!
ETA: I think it would have tasted much better if it was made then eaten immediately. By the time I ate lunch, it was a little soggy. Live and learn!