From Violins to Accordians

Well another great weigh in Friday, down 1.4 pounds. I am excited but do not want to get too excited and think I have a license to eat anything and everything again. Entire family in town this weekend; daughter and S-I-L had a wedding Saturday evening. Daughter is training for a half marathon in November, so they both got up way too early Saturday morning to meet one of her old running mates in Columbia to run a mere 6 miles. I had given a few seconds of thought about joining them, but decided to meet them after their run. Roomie and I headed to the “Amazingly Hot” city around 8:30 a.m. to meet them at Soda City. Why have I not done this before? It was amazing, well amazing until the streets became so crowded you could hardly move, then we left and headed to Kraft & Draft for a few hydration pints. I was amazed at how many “musicians” were on the center median playing. Often two to three per block, but they faced away from each other so you only heard one at a time. There was a young girl, eight to ten maybe playing the violin and an older gentleman, seventy-five to eighty, playing the accordion and everything in between. I don’t even know where to start with the food: there was everything from canned oatmeal, yes you heard me, to farmers. My one purchase was a farm stand where you paid $10 for a food box and you went through the line picking up whatever vegetables you wanted until your box was filled. Overfilling resulted in extra cost. The line for this stand was very long but moved fairly fast. I chose eggplant, okra, green beans, kale, jalapenos, red bell pepper, banana pepper, mushrooms, turnips, beets, and Brussel sprouts. I know some of the items were from the local farmers market, but most were fresh. They even had a table where you could fill your box and write your name on it and set it till you finished looking around. Very well planned and done.

Roomie and S-I-L purchased some Strawberry, Rhubarb & Tomato Smoking Hot Sauce. They both love hot sauce and I do believe they try to outdo one another; however, I do not care for any food that the company name is Meet your Cremator. The first three ingredients are smoked cayennes, cherry bombs, and habaneros. Ain’t happening, but boys will be boys regardless of age.

Eggplant Bolognese

Since I had some fresh veggies, I decided to find a recipe I could use a variety of them. This is vegetarian, for daughter; however I made turkey meatballs for the carnivores. I found this recipe years ago off the Whole Food Market website. It can be served over pasta or spaghetti squash. (Daughter and I used spiralized zucchini and beets for our noodles.)

 1 cup dry red wine

1 medium onion, chopped

2 carrots, chopped

1 stalk celery, chopped

3 cloves garlic, minced

1 medium eggplant, about 1 pound, peeled and chopped

12 ounces white button mushrooms, sliced

2 tsp, chopped fresh rosemary

3 Tab tomato paste

1 (28oz) can crushed tomatoes

1 ½ cup vegetable broth

¼ tsp fresh ground black pepper

2/3 cup plain unsweetened almond milk

3 Tab chopped fresh basil

1 pound whole wheat pasta

Bring red wine to simmer in large Dutch oven over medium heat. Add onion, carrots, celery, and garlic and cook, stirring frequently, until onions are translucent and tender and most of the wine has evaporated, about 10 minutes.

  • Add eggplant, mushrooms, and rosemary and cook another 5 – 10 minutes until eggplant and mushrooms are tender.
  • Stir in tomato paste and cook for 1 minute stirring constantly.
  • Add crushed tomatoes, broth, and pepper; bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally.
  • Remove from heat and add almond milk and chopped basil.
  • Serve over cooked pasta.

97 days and 17.22 lbs. till Disney Food & 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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