Any Progress is Progress

My motto, Any Progress is Progress, and I am sticking to it. Only 0.1 pounds this week but it was 0.1 down instead of up, so I am fine

What a beautiful day for the Master’s. It is hard to believe how much money the Master’s brings into Lexington, approximately 62 miles away. Restaurants, motels, and bars are reaping the benefits; however, must these golf enthusiasts buy the good beer in the grocery store and leave the Miller Lite and Coors? And what time are you getting there to buy this beer? (For your information, I consider any kind of “cider” just apple juice that has “turned”, and the fact that there were a lot of those remaining in the cooler says enough.) According to Mr. Mike, Manager of local Bi-Lo, the week of the Masters, they have beer restocked twice a day and still at 3:30 pm the selection is slim. No he wasn’t giving me information for my blog, I eased dropped as he was talking to another customer who was complaining about the beer selection and read his nametag.

My entire family, except the new son-in-law, loves sauerkraut. When my parents were alive we would make several makings in the summer with cabbage from the garden and eat off it all winter long. I have the most wonderful picture of my kids when they were 2  and 4 years old, in the back of Daddy’s pick-up stuffing there selves as we were grating and salting the cabbage and packing it into the crock. They like it before it became sauerkraut. If I came home from work and didn’t know what to cook, I could always open a pint of sauerkraut, add a chicken bouillon, and sliced hotdogs and my family was more than pleased.  We don’t do that much anymore, but do enjoy recipes which include sauerkraut like the quick one today.

Well “Go Braves” and have a wonderful weekend.

Reuben Quesadillas

2 whole wheat tortillas for each person

Hot mustard

Deli sliced corned beef, sliced thin

Sauerkraut, drained and rinsed

Swiss cheese slices

  •  Spread tortilla haves with hot mustard.
  • Layer corned beef, sauerkraut, and Swiss cheese on half the tortillas.
  • Cover with remaining tortilla. Place quesadillas in large heated cast iron skill, medium-high heat, and toast on each side until lightly brown and cheese is melted. (I have also popped these in the broiler instead.)

205 days and 24.02 pounds to go till Disney Food and 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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