We had probably the best Halloween weather we’ve had in a long time. Trick or treating started at 4:00. I took my bowl outside and decided to sit on the top stairs of my deck.
No one was coming by, so of course I had to take pictures of leaves and trees! 😀
After only two groups of kids came by within an hour, I just left the candy on the deck and came in to start dinner. All of a sudden I hear Tony yelling – a car full of 16 and 17’s year olds saw the unmanned candy bowl and took it all – Tony stopped them in time and they put it all back – they were driving a Mercedes too! I actually thought a parent was driving the car, but the last kid who put the candy back was the driver!
When Hannah woke up this morning I told her “I am making buttermilk biscuits and sausage gravy.” She was like “you better not be joking with me!” They were the best biscuits I’ve ever made – thanks to Cook’s Illustrated. And really so simple – from beginning to the end of cooking time was only about 30 minutes!
Mile High Buttermilk Biscuits
courtesy of Cook’s Illustrated
Makes 10 Biscuits (173 calories, 7.5 fat, 22.8 carbs, .7 fiber, 3.9 protein)
Top of Form
|1||tablespoon baking powder|
|1/2||teaspoon baking soda|
|6||tablespoons butter, divided|
|1 1/2||cups buttermilk|
- Preheat oven to 500. Spray a 10 inch cake pan with Pam.
- Mix the flour, baking powder, sugar, baking soda and salt and mix together. Add 4 tablespoons of butter to flour mixture, and using a pastry blender, blend the butter until its about the size of a small pea.
- Add buttermilk and mix together. Note the batter is going to be really sticky!
- Using a 1/4 cup measure, scoop out batter into your floured hand and shape into a ball. Don’t work the dough too much otherwise they will be more dense.
- Put 8 balls around the cake pan, 2 in the middle. Bake at 500 degrees for 5 minutes. Reduce heat to 450 and cook another 15 minutes.
On my way home from running errands, I texted Tony “Taco Bell?” They have a new sauce that I really liked
my lunch pictures turned out like crap – somehow I was in between two settings, but I had a crunchy beef taco and a bean burrito. I asked the lady what comes on the burrito and she said “red sauce, cheese and beans.” Um, she forgot to mention ONIONS! I didn’t taste them until the very end, but that white onion taste lingered in my mouth a bit too long. 🙁
I was bizzy in my kitchen – I made split pea soup with smoked ham, and a tofu/egg/green chile casserole for my breakfast – you’ll just have to come back tomorrow for those recipes!
For dinner I made Classic Roast Beef – this time from Cook’s Country. It’s probably the fifth or sixth time I’ve made it. This 3.5 pound roast cost $9.80 cents. I plan to use the leftovers to make roast beef horseradish wraps for my lunch, and possibly a South Beach version of a Yankee Pot roast soup.
After the roast had been cooking almost an hour and a half, I probed it with my meat thermometer and it said it was only 45 degrees – I was like WTF??!! A couple minutes later I realized the thermometer was on Celsius, not Fahrenheit! Luckily I did not over cook it though – perfect medium rare:
So the basic rules of Phase I of South Beach:
- no baked goods; cereal; full fat dairy; no flour; no fruit or fruit juices; no pasta; no rice; . . . no alcohol!
Tony will do just fine – he has a way of setting his mind to something and he’s all set. I have a feeling I’ll be missing my chili stuffed baked potatoes and jalapeno bagels, but I am just going to take it a day at a time. And thanks to Gina for giving me the green light on the South Beach diet – she’s a registered dietitian and she’s okay with it – however, since I will be consuming a lower amount of carbs, I just need to be mindful of low blood sugars.
Oh yeah, today is Weigh In Monday!
So I forgot to update my Hot 100 Update last Friday – goals for this week is to stay on plan for the Phase I, no wine, and shake up my exercise this week.
Make it a great day! 😀