Better than delivery...

Today we went fishing... or I guess you could say we went out to feed the fish again. At some point we will get the hang of this.. we bought a pinfish trap, caught our own bait, used the D.O.A. shrimp all the locals say to use and had real shrimp as well. We went out on the incoming tide, out to the grass beds, fairly shallow water. Fish were jumping all around us. Birds were swooping down and plucking them out of the water left and right. There was a school of Manatees having a feeding frenzy. One of them actually came up to the boat to see what we were doing. I think he was laughing at us....

Anyway, since there was no fish for dinner, I decided on pizza on the grill!

As you may recall from previous posts, I have been trying to come up with the perfect, whole grain  pizza dough. Finally after much trial and error I have my recipe, which I am sharing with you today!

Honey Wheat and Oat Pizza Dough

1 3/4 Cup lukewarm water

1 Tbs Extra Virgin Olive Oil

2 Tsp Sea Salt

1 1/2 Tsp dry yeast

2 Tsp Honey

3 1/4 Cups of Whole Wheat Flour

1 Cup Oat Flour (I grind Old Fashioned Oatmeal in my magic bullet)

4 Tsp Vital Wheat Gluten

Pour the water in a large (3 qt) bowl. With a wooden spoon, mix in oil, salt, yeast and honey. You do not need to proof the yeast as long as it is not past the expiration date. 

Stir in the flours and the wheat gluten. Mix until it is uniformly moist. No kneading is required!

Cover the bowl with plastic wrap and let it rise for 2 hours. It should have doubled in size and may even have collapsed a little. This is fine. Do not punch it down. Refrigerate the dough for at least 3 hours, or overnight. Divide into 4 portions. Unused dough can be kept tightly wrapped in fridge for up to 2 weeks or freeze it for up to 3 weeks.

Heat grill to medium high

I like to use my pizza grill pan for this, but my sister in law puts her dough right on the grill. 

Roll out 1 portion of dough and place on lightly oiled grill pan. Let bake til top puffs up. You must stand guard over your pizza on the grill so that it doesn't burn... flip the dough over and cook the other side til slightly brown. Take off the grill and top with your favorite toppings. 

I like to precook my veggies before topping because it won't take long for it to finish cooking once you put it back on the grill. 

Carefully slide your topped pie back on the grill and cook until cheese is bubbly and edges are brown. Enjoy!

Oh, by the way, the crust for 1 pie is 540 cal. or 67 per slice.

I made my own sauce with crushed tomatoes, fresh basil, garlic, oregano, and a little salt,

Topped with part skim mozzarella, peppers, onions, mushrooms, spinach, and basil.

Total calories using these ingredients: 132 per slice.

Starting again!

Today, I started getting serious again... I have been making excuses as to why I can't and why I haven't, so now I am saying to myself that's why you feel like shit you moron!
Anyway, I have been sticking to a low fat, low glycemic index foods and, no chemicals type diet...but today I went to the gym! I worked out for a solid hour, which considering it was my first time in quite a while, I thought was pretty good. I combined cardio with weights and core strengthening exercises for my lower back. I felt great afterwards and now I am thinking to myself (and sharing with you) why the hell have I not been doing this all along!

In conjunction with my new plan, I am reinstituting the use of my food diary. I have used it before and it really does work if you use it properly. The problem has always been CHEATING! Kinda like kicking your golf ball when nobody's looking, or embellishing your resume' (done that too). In my case, I haven't always been honest with my diary and then I feel guilty about it and stop writing in it for a while. Almost like I'm punishing my diary for something that I did...why am I personifying a diary?! I am only hurting myself! So, I will try harder to write everything down and stop letting my lack of willpower ruin my intentions. I CAN stop at 2 glasses of wine, I know I can! Also, I have to remember that a serving of wine is only 5 ounces and my wine glass is 12, so I may only fill it once, and not to the top.

I know there will be times when I don't adhere, like my 35 HS reunion last week (it was great to see you all), and my upcoming mini vacation with my friends. But writing it down will help me get back on track when it's over.

Today's healthy recipe': Whole wheat pasta primavera!

1/2 box Whole grain angel hair pasta
2 cups chopped fresh tomatoes (canned petite diced okay, check for low sodium)
1/2 cup each: sliced mushrooms, diced bell peppers, chopped onion,
1/4 cup each: chopped carrots, celery
1/2 bag fresh spinach (frozen thawed will work, squeeze out moisture)
2-3 cloves of garlic
1/4 cup of fresh basil (dried will work too, 1 tsp)
2 tbsp olive oil
1/4 cup parmesan/romano cheese (optional)
Salt and pepper to taste


Boil pasta according to package directions to al dente stage
Saute all vegetables except spinach and basil in olive oil til soft
Turn off heat and fold in spinach and basil
Season to taste
Toss with pasta and sprinkle some cheese on top

Serves 4

per serving: 307 cal., 4.25g fat, 0 Chol, 49mg sod., 20g carbs, 3g protein, 9g fiber
if adding the cheese, add: 30 cal, 2 g fat, 5 mg chol, 120 mg sod., 1g carb, 2.5g protein

Boneheads Maiden Voyage

Our maiden voyage of the Bonehead was a few weeks ago, but my camera has been broken and I had to take pics with my phone. Because I don't have a data plan, and don't intend to get one, I was not able to transfer the pictures I took until I got a data cord for my phone to computer. After much searching online, I found one on EBAY for about 6 bucks. 

I received my cord last Saturday and finally figured out how to transfer the pictures to my computer. I had to download the appropriate drivers and software...look up various forums from Verizon phone users on how to do this and after installing the missing registry items that the driver software said I needed to install in order to enable the cord to allow my computer to recognize my phone, I was finally able to transfer 

my pictures.

We had a lovely afternoon cruising the Indian River. Tried a little fishing and enjoying the water before the afternoon showers came up. No fish to speak of, but we'll try another day.

Our friend Matt who is very familiar with the local

waterways, was our tour guide for the shakedown cruise. He was instrumental in getting the boat water worthy. 

          

I know she may not look like much to most of you. But after living in Vegas for 16 years and being boatless all that time, she is Majesty of the Sea to me!

The Jackwagon has been in and out of the shop for the last 3 weeks, with transmission problems, so we have not bee able to pull the Bonehead. Too much of a pain in the ass to launch with the RV...so we'll be out there again when we get the car back...

A little bit of childhood gone but never forgotten...

OK, it's been awhile. I hope I can remember how to do this....


A childhood friend of ours (my brother and I) passed last week after a long illness. We brought the RV down to Lantana to go to his memorial. It was good to be able to get together with this family who was a big part of my growing up years. His brothers were my brothers... we spent every weekend at the marina where these boys lived and we kept our boat. We built tree forts in the woods near the marina, learned to sail, played kick the can in the parking lot in the middle of the night and generally terrorized the neighborhood.
I do get to see them on occasion and we have promised to get together more often now under better circumstances. Their Grandmother has had a restaurant in town for as long as I can remember and we always stop in for breakfast or lunch to say hi when we are in the area. It seems that this restaurant has been the glue that has held us all together over the years. One of the boys is running the restaurant now with his mom and they have added a bar and started opening for dinner a few years ago. Grandma Pearl still comes in on occasion to help and to visit with all of the folks who have been regulars over the years.

We did what we always do when we get together… we had a few drinks and talked about those few short years 40 years ago that helped make us who we are today, and shared stories of a brother who struggled with his demons over the years. Here’s to you Doug.. finally resting in peace.

Wheat Gluten..what was I thinking?!

I have been in Ft. Lauderdale for the last week dogsitting for my S-I-L. She has this awesome kitchen which I like to call  "The Tolson Test Kitchen South". While I was there, I was experimenting with whole wheat pizza dough. I made at least 4 different recipes with varying results. As I am trying not to use any white flour, it's not easy to get a decent texture, but at least I was finally able to get a flavor that I really liked. I decided to research natural additives to make the texture lighter without affecting the flavor. I read a few articles about Vital Wheat Gluten, and decided that this was the route I should go. I saw several varieties of wheat gluten flour that could be purchased locally, but then an article caught my eye about how to make your own Wheat Gluten "meat". This substance has been used in Asian cuisine for some time now as a protein in meatless meals and is often used instead of Tofu. Now, I really have tried to like Tofu, but alas, I can't seem to acquire a taste for the crap....so, I decided to attempt to make the wheat gluten stuff. This was a little time consuming, but since I am still temporarily retired and have not hit powerball yet (so not traveling the world) I have time to play around with this.  Since I did not know how I was going to like the stuff, I decided to cut the original recipe down enough for one meat patty.

Dough ball

 I used 2 cups of whole wheat flour, and enough water to make a dough ball. I kneaded until it was elastic and would spring back when poked. (about 10 minutes).

Knead under water

  Then, soak the dough ball in cold water and continue to 

knead under water and drain the starchy liquid.

Gluten Ball

    The dough will separate and the bran will settle to the bottom of the bowl. Pour into a fine colander and keep rinsing until the water runs clear and you have a bunch of rubbery pellets. These will come together in a ball about half the size of the original dough ball. This is the gluten of the wheat and is what will be used in a recipe. I mixed in some soy sauce and garlic chili sauce and simmered in broth for about 30 minutes.
Then I browned it in some sesame oil. Took a bite, and chewed, and chewed, and chewed.........................

Tasty rubber "meat" patty

The flavor was excellent, but perhaps this isn't the best way to use this
"meat".... I spoke to my daughter, who is way further along in her research than I am, and she said "yeah Mom, even the store bought stuff is chewy", wish I had talked to her before starting this project! So, I will go to the store and get the gluten flour and add it to my bread and pizza dough to see if I "can get a rise out of it".
I'll let you know how it goes!   Now waiting for tonight's Powerball Drawing...

Rebirth of the Bonehead

Forgive me blog for it has been 2 weeks since my last post... The first week after the Goddess Wedding, we spent cutting new floors for the Bonehead.

Jim/Mike cutting new flooring

Rotted decking

We then glued new carpet down and re-installed the hardware. It's starting to look

 good! Unfortunately we are still having 

a problem

 with the motor. 

We  replaced the 

kill switch, but

New decking

New carpet going in

still couldn't get it to turn over. Finally took it to the Mercury dealer and got the call today that it's some other doohickey that would normally cost $198. but got aftermarket part for $164...I'm thinking to myself, aren't all parts for a 1988 motor "aftermarket" or does that mean something else entirely? Anyway, we should have the boat back by Friday or Saturday, then I will post the big reveal!  

Pre hardware

       

 .

A Goddess Wedding (part 2)

Well! It was a hell of a Cinco de Mayo wedding weekend! The bride was gorgeous, the Groom handsome, the bridal party amazing. Thanks to the tireless efforts of a few key people (you know who you are!) we managed to pull this thing off. The fact that nobody was murdered was a feat in itself! Much restraint was shown by a few members of the wedding party, just when I was sure things were going to come to blows!
   
The last few days have wreaked havoc on my healthy living efforts... so I cheated a little.. starting with the Krystal Burgers trip and the 42 glasses of wine I had... on Friday night. Saturday, I was in the kitchen all day preparing the carnitas and salsas for the salsa bar. Of course I had to taste everything. Most of the salsas were healthy, except for the smoky jalapeno salsa which contains sour cream. The highlight of the salsa bar though, was the NACHO CHEESE FOUNTAIN! Disgusting, but who could resist anyway!   The bride's friends from work also provided some yummy taste treats. And then there was the wedding cake!

I tried to get back into my routine on Monday...so I ate oatmeal for breakfast and went on a 3 mile walk which included the post office, where I was mailing back some of the bride's kitchen utensils that ended up in my bag. On the way back, got caught in the rain and had to find shelter under a carport at some condominiums about a mile away. There was a break in the clouds after about 30 minutes and I made a run for it. Time for lunch! I chopped up some of the leftover carnitas and tossed it into the black bean and roasted corn salsa and added some beef broth, topped with a little dollop of guacamole and I was good to go. Dinner was grilled chicken and salad.  After the weekend I thought I should dry out for a while, which wasn't too hard because I'm out of wine! Anyway...Here's to the Bride and Groom! It was a fun weekend with my Goddess girlfriends!