I Love Jambalaya!

My favorite recipe used to be ratatouille but it no longer fits into my diet as a main dish anymore. In an attempt to find a dish which allows me vegetables, but also has enough protein, I discovered jambalaya. I love the complete flavors, but most jambalaya is made with rice and I don't get along with rice anymore. However, there's this great grain called quinoa which doesn't expand in my stomach like rice does. But the other wonderful thing about quinoa is that it is a complete protein so, it lets me get my carb fix without overfilling me AND helps me make my protein quota.

 Andouille Quinoa Jambalaya

•  2 cups quinoa, dry
•  2 cups water
•  1 medium green pepper*
•  1 medium red pepper*
•  2 cans Rotel
•  1 cup salsa
•  2 links andouille sausage*
•  1 tsp areole seasoning
•  3 cloves garlic*
•  1 tsp ground cumin

 Place all ingredients into rice cooker bowl. Set rice cooker to porridge and press cook. When done cooking, fluff with a fork.

 *CSA ingredients

The Last Week

This week is the last week that I will be working for Ken Cooke.  It's been an interesting long road, but in the end, I got to where I wanted to be.  I am going to do my best to be productive and positive this week.  As of Friday, I will no longer be in Ken's employ.  And I can get back to trying to make sure that at least my skills and knowledge are passed onto people who can apply it to models that will help the patients I have tried to help over the years. 

This is a very bittersweet moment because I realize that the world of science is losing something that is very hard to come by: a patient researcher.  Most researchers are out there trying to find the cutting-edge thing that will put their names in the history books.  There are very few like me who will stick it out only to find the needed answers to long-term cures and treatments.  Researchers of chronic diseases are few and far between.  I am hoping that in the end, even though they study a very different disease, my new lab situation will benefit from what I know and they will come up with break-throughs that will will ultimately help the patients I was trying to help.  Time will tell and I will long be out of the business before anyone will know.

On the flip side, I am getting such great encouragement from my faculty advisors in the bridge program.  So far, everything that i have done has been very well received and I feel like we have momentum to keep the research going and get studies published.  I am hoping to have time to discuss the experiments with the accounting chair when I go to sign my paperwork in May.  I would love to start contacting firms to get volunteers to do these studies as soon as I start working.  And Mark seems as excited as I am, so I hope that's a good sign!

Okay, I guess I need to get some work done today.  It is so hard to get motivated when the end is so near.  But there is still a lot to do, so I had better get to it!

Not sure what the bright "stuff" is on the left side of the photo ;).  Someone said it's sunlight, but we haven't seen it in so long, I find it hard to believe!  LOL!

Quiche!

I had a crazy craving this morning for Quiche Lorraine.  I actually got up this morning, cooked bacon, sauteed onions, whipped eggs and baked up a crustless Quiche Lorraine.  Of course, the fact that I haven't posted a recipe here in weeks probably had something to do with the urge to actually cook this morning, but I have to say that sometimes, there is just nothing like the combination of Swiss cheese, bacon, onions and eggs to get  you going in the morning.  If I had to do this again, I would increase the eggs and use real cream and milk, and use fresh garlic (I didn't have any), but what I did worked out very nice and it was very satisfying.

Crustless Quiche Lorraine

• 4 eggs*
• 1 cup fat-free evaporated milk
• 1/2 lb thick-cut bacon*
• 1/2 sweet onion*, diced
• garlic powder, to taste
• 1 cup shredded Swiss cheese*

Heat skillet over med-high heat.  Cook off bacon until just crispy.  Drain all but 1 Tbsp of bacon drippings and place back over medium heat. Saute the onions in the bacon drippings until translucent.  Break bacon into bite-sized pieces.  Mix the bacon and eggs and then sprinkle over bottom of a buttered 9-inch pie plate.  Sprinkle with Swiss cheese.  Whip eggs with evaporated milk and garlic powder; pour over the bacon and cheese.  Place in a pre-heated 350F oven and bake for 35 minutes or until a knife, inserted into the center, comes out clean.  Allow to set for 5 minutes and serve!

*CSA ingredients

Finding the New Me

Now that I am wearing "regular" sizes again, I have embarked on a journey to find my new "personal style".  I find myself thanking "What Not to Wear" for teaching us about personal style.  A lot of the things that work for me I remember clearly hearing on that show.  Yesterday, John and I went to the mall to see if I could find a pair of jeans and we ended up leaving with small wardrobes!  I ended up with 2 dresses (one for a wedding in September), 2 shirts and a pair of teal khakis.  John ended up with 2 dress shirts, 2 ties and a new belt.  Oh, and then there was the really important stuff: a U-M t-shirt, sweatshirt and hat; and a SVSU Cardinals sweatshirt.  I know they wouldn't approve the last bit, but it's so very important for football season!  LOL!

Anyway, I am in size 14 for dresses and it looks like I won't be there long.  I am on the verge of being the same size I was for most of my high school career.  So, I think it's time to go through my boxes and pull out the high school clothes I saved.  But in the meantime, here are some pictures of my "new style".

For the wedding

 Polka dots

 Shirt for teaching

And the all-important school spirit clothes!

Getting Things Situated

My share partner reminded me this morning that I had not started to look for a new CSA for when I move home in July.  So, I just did a quick search and I found what I think will be a wonderful new CSA for me. 

The CSA I have chosen is Central Michigan CSA Program (http://www.michiganfarmfreshproduce.com/central-michigan-c-s-a-fruit-and-vegetable-co-op/).  Drop-offs are available in the following places:

• Mt. Pleasant Michigan
• Alma Michigan
• Harrison Michigan
• Clare Michigan
• Farwell Michigan
• Lake Michigan
• Midland Michigan

What appeals to me most about this CSA is that they offer a 1/2 share program!  I had to call directly because I will be starting late and I spoke with Joe Crawford.  Great guy!  He informed me that there are often people who start the program late and he just adjusts the cost accordingly.  When I explained to him that I had had bariatric surgery so I really liked the 1/2 share program because I tend to have to find someone to split shares with, he told me that the would even be willing to do a 1/4 share.  What great flexibility!!!!!  I am so excited to have found him that I just wanted to make sure that my readers in the Mid-Michigan area knew about him! 

If you live in the Midland/Mt. Pleasant area, definitely take a look at this program.  He tells me that they have added an egg program and have great interest in adding beef/pork, although that is in the works so probably won't be available this year.  But I have to tell you, I am going to hook him up with Trevor at Fresh Fork and see if they can figure out the best way to expand this program.  Joe, can't wait to meet you and start working with your program!