Could This Be Manna?

Have you ever wondered if pollen and manna are the same thing? Probably not because my mind works a bit different than most and I have finally accepted that; however, think about it for just a moment; both miraculously appeared daily as a ground cover and both can be washed away by rain and back the next day. I was sitting outside earlier today doing some computer work and as I went to answer my phone, I noticed the entire screen had a yellow layer of pollen. For some reason, no idea how my mind works, I thought of the Israelites and manna and decided right then if manna was anything like pollen, I am going to cut them a little slack for some of their complaining. Just saying.  I am convinced there has to be an undiscovered use for pollen other than the obvious, making all cars look alike in the Wal Mart parking lot.

Well I am happy to report I have not had any soda in almost two weeks and I think the major urge has passed. I have had processed sugar in the form of TCBY yesterday but that is all I am aware of; imperfect progress. We will see if the scales think the same of my progress tomorrow.

 Swiss Chard, Orzo, & Parmesan

This recipe was adapted from Emily Bites, Spinach and Parmesan Orzo. I wanted to make the recipe to go with leftover mini meatloaves but I didn’t have orzo or spinach but I did have a bag of fresh swiss chard from Heritage Fields Farms in Irmo and some leftover cooked whole wheat spaghetti in the refrigerator. Sometimes the best recipes are developed from within the refrigerator and this makes the kitchen smell wonderful.

2 Tab. butter

2 – 3 cups cooked whole wheat orzo or spaghetti broken into small pieces

T Tab. minced garlic

Bag or 2 bunches of fresh swiss chard with larger stems removed, washed, and cut into small pieces

½ cup fresh grated Parmesan (Please do not use the stuff in the green wrapped plastic bottle. Fresh grated makes a 100% difference.)

1 tsp. chicken bouillon or veggie bouillon

Salt/Pepper

In a large nonstick skillet melt butter on medium high heat. Add garlic and let cook for 1 minute. Add swill chard a little at a time turning with tongs as it wilts.

  • Cook until tender. Does not take very long, less than 5 minutes possibly. Stir in bouillon and cooked pasta. When hot throughout, cut heat off, leave skillet on eye and stir in cheese to melt. Taste and season with salt/pepper.

Water and Metamucil.

220 days and 24.92 pounds till Disney Food & Wine.

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About rosestancil

I am your average 50+-year-old who woke up one morning wondering how and where the extra 30 pounds suddenly appeared came from. I am a Mom to two grown children, an Environmental Engineer (go Clemson Tigers), and a farm girl. I was raised on a green onion and collard farm in what was then rural Lexington County, SC. I still live on a part of the farm and hope to stay there. I have had a subscription newsletter, Green Onion & Collards for several years. I published recipes using seasonal local foods. I became a bit overwhelmed at the responses (I know, this should have been a good thing right?) and stopped it about a year ago. Some of the recipes I post will be from the newsletter. I will not count calories or eat lettuce. Girl gotta eat. I also will not give up good craft beer and wine, I will watch my portion size however. I intend to cook healthy, full of flavor foods, which will allow me to eat more, exercise at least 4 times a week (no gym or gym contracts), reduce and try to eliminate processed foods, and have snacks handy. I am a work in progress and will always be. If I am crazy enough to post my weekly weight, you need to be crazy enough to tag along on this journey.
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