Fresh Start

Happy Monday and I hope everyone had a great weekend. The weather cooperated well in Lexington. A four month old baby who is the nephew of a member of our church was born needing a new heart; his just isn’t healthy. His Uncle has been planning a benefit to help raise money so when they get the call his parents will have funds to pay the bills while they are in Charleston and not able to work for a time. I cannot explain to anyone who didn’t see with their own eyes, the planning months before and the work the day of the. There were so many volunteers there, and most were not even members of our church, but good people who just wanted to do what they could. I believe they raised enough funds in the one day that the parents will be able to focus on their baby’s recovery and not about how they will pay bills for a few months. I know there is so much bad and evil in the world, but I wish the news would start off with all the good that is still in this world. What happened to always start with a positive. I know it’s not what people want to hear, or are they just attuned to hearing the bad?

Roomie and I are having a healthy dinner tonight. Not that we ate terrible over the weekend, but we went to visit daughter and s-i-l (son-in-law) at their home on Lake Thurmond this weekend and I felt a need to use some more fresh strawberries since the season is quickly ending; as in strawberry margarines. I also think Mondays are God’s way of giving us a fresh “do-over”. I know some people think the week begins on Sunday, but I consider Sunday the “wrapping it up, thanking the good Lord for getting me through another week and asking for forgiveness” day; and Lord knows I need it. Then Monday is the gift we receive to try it again and see if we can mess this week up less. Anyway I always feel renewed on Mondays.

Roomie has a kick-ball game tonight and I am finally getting the yard cut. This is what will be available for anyone to eat whenever they eat dinner.

Vietnamese Roasted Chicken Thighs

This recipe is adapted from Make It Fast, Cook It Slow by Stephanie O’Dea. I have said before I prefer chicken thighs any time rather than breast. I popped this in the crockpot before I headed to cut the dreaded grass.

 4 – 6 chicken thighs, fat removed (The recipe does not call for bone-in or what, so I used boneless and skinless.)

1 ½ Tab. soy sauce

1 ½ Fish sauce

1 ½ tsp honey (recipe calls for sugar)

½ tsp black pepper

4 minced garlic cloves

1 Tab canola oil


  • Using a 4 quart slow cooker place chicken thighs in bottom.
  • Combine rest of ingredients in a small bowl and whisk well.
  • Pour over chicken and stir well.
  • Cook on low for 6 hours or high for 3-4 hours.

Serve over cooked brown rice.

Roasted Zucchini Spears

So easy and so good.

 2 medium zucchini halved and cut into long spears. I cut each half into 4 spears.

2 Tab. roasted garlic olive oil (If you cannot find the roasted garlic olive oil, or would prefer not to spend the money on it and may never use it again, I get it. Use 2 Tab olive oil and mix 1 minced clove of garlic with it.)


Balsamic vinegar

  • Preheat oven to 450o. Lightly oil baking sheet or use parchment paper. (Go for the parchment paper here.)
  • Place zucchini on prepared pan, skin side down, and brush cut sides with flavored oil.
  • Sprinkle spears with salt and pepper.
  • Roast for 10-15 minutes until lightly browned and tender.
  • Drizzle with a small amount of balsamic vinegar immediately and serve.

167 days and 23.02 lbs till Disney Food and Wine


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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