The new ME

I've never been a stick.  Ever since I was oh...slightly past the age of maybe 16, I knew I was never going to be a stick.  I thought I could be, but I also knew I probably wasn't going to give up eating.  I tried.  I really, really tried.  I seriously tried to be anorexic because my best friend was and I wanted to know what it was like.  I guess I just don't have the discipline for it. 

When you have even the slightest amount of Mexican genes, you get the latina body as well, I suppose.  I'm from a line of curvy women.  And actually, I'm really okay with curvy.  I figure it makes me a real woman in some way.

I'm under 5' tall so while curvy is good, chubs is not.  I have usually hovered around 95.  My adult low was 89 when I returned from Brasil.  My adult high was about 97lbs, after I came back and started eating again.  I dropped back down to 92 when I was rowing, running and not eating a lot pre-tonsilectomy (because I could barely swallow anything more than soup and mashed potatoes).  Today, I am 110.  I'm definitely heavier than I want to be and nothing in my wardrobe really fits.  Except maybe jeans and t-shirts and loose fitting dresses and jumpers.  I particularly like the empire wasted items in my closet right now. 

But I've really come to terms with my body shape.  Sure, I should probably drop at least 10 pounds and I'd be happier if I lost 15, but I'm a shapely little bitty chica.  I don't need to be stick skinny.  Oh, and I actually now have ahem, bosoms.  I was informed that if I talk about being 110lbs, that tall people would assume I have an eating disorder.  Well, sorry, tall people, I'm not going to stop talking about my weight just to make you comfortable.  I do not have an eating disorder...unless you count enjoyment of eating things with full fat content such as cream and butter and bacon and pancetta.  You will also be happy to know that I can't make myself throw up either.  I just can't do it.  Yes, I have tried.  Just to see if I could, not because I wanted to be skinny. 

I will be going to the gym to lose at least 10lbs and will be watching what I eat.  I want to be healthy and active.  I don't need to be a stick.  And expect to hear a few updates from me. 

                                        

Manicotti - Baked!

So the manicotti was finished up and baked today. I really had been wanting to tackle a roux or bechamel sauce, and also add tomato sauce to it. Here is how I made the sauce for the manicotti and baked it: Preheat ovent to 350 F. Cheeses listed below should be the freshest you can find, in block form and the grate to desired amount. Equal parts flour and butter (unsalted) 1 large can of tomato sauce spices a lot of cream (heavy whipping cream) parmesan cheese parmiggiano reggiano cheese asiago cheese panko or bread crumbs First make a roux with the flour and butter. Once thickened, add the tomato sauce. If it is very thick, add enough cream to thin it out, but still remain somewhat thick. On the bottom of an oven proof pan, spread a layer of the tomato roux sauce and cover with grated parmesan. Place the manicotti on top and then cover manicotti with more tomato roux. Top with a decent layer of panko or bread crumbs. This adds an amazing texture dynamic. Grate all three cheeses on top of the manicotti and bake at 350 for 30 minutes. At 15 minutes, put about a cup and a little bit more of cream in a skillet and wisk in some flour, a slightly overfull tablespoon. Grate all three cheeses, about 1 cup plus a little more total. Heat cream on medium heat and slowly add cheese, stirring constantly. When fully incorporated and manicotti is done baking, plate manicotti and spoon the cheese sauce on top. Grate additional cheese or add additional panko/breadcrumbs on top if desired. This is probably the best dish I have created so far and will become my signature dish. Ingredients, like very good cheeses are key to making this dish a truly amazing meal that your friends and family will not likely forget.

Manicotti - Unemployed Style

Once upon a time I bought manicotti tubes and some ricotta cheese...not in the same shopping trip. But, I needed to use the ricotta before it went bad and I have been daydreaming about making some kind of manicotti with it. So, I read several recipes and then made up my own recipe. You may attempt this at home, but at your own risk; I use my own measurement system. Also, I am on a do not shop until absolutely necessary kick, so I used what I already had in my house. Enough chicken breasts--like 2-4 depending on their size. A big thing of Ricotta cheese Parmesan Cheese Spices A large dollop and half of sour cream Onion, roughly chopped Garlic, peeled and roughly chopped Peppercorns a lemon First, boil the chicken with spices (I used celery salt, a little bay leaf, garlic powder because I didn't have garlic cloves), onion, garlic and lemon (halved). You don't need to boil too long because the chicken will be cooking more later on. Once boiled, chop the chicken into rough cubes, preferably small. You can save the water from the boiling process, strain the onions etc. out and pour it into salsa jars that you have saved. After cooled, freeze. Use it later to make risotto or soup or other things. Combine the chicken cubes with the sour cream, all of the ricotta, parmesan cheese (quantity is up to you but I used a lot). Put in some spices such as oregano, basil, garlic powder. I also used a smidge of mustard powder. Okay, so...I've actually completed up to here. I have put it in the fridge and tomorrow will finish the process and this is what I'll likely do: Boil the manicotti tubes and then let them cool. Once cooled, stuff with the ricotta/chicken mixture. I will probably only bake two-four tubes at a time. I am not a huge fan of leftovers, but I am a huge fan of ready to assemble and cook/bake and eat. I doubt ricotta would freeze well, so I won't freeze them. For the sauce, I'm either going to do a bechamel sauce and add in tomato sauce or maybe I'll do an alfredo sauce mixed with pesto, or kind of a diavolo sauce. This remains to be determined. Then I'll bake the tubes as I feel like eating them, at 400 degrees F for just long enough. Eat with garlic bread. And that, my friends, is how I cook. I will post a picture as soon as I have one.