Well, 
that didn't work. Just shows you, be careful what information you use from the internet. I ended up overcooking my pork roast. It was more like pulled pork than a nicely roasted piece of pork. Everyone said it tasted good, and some had seconds, but I was very disappointed. Our friends nearly didn't come as their son had been pretty sick on Christmas day, however, although not the brightest star in the bunch, he was OK thank goodness. He didn't eat very much mind you. Sunday morning I looked under the Christmas Tree and realised I hadn't put out the Christmas crackers on the table the day before, duuuuh!! Our guests bought us the most delightful set of cut glass place name holders which should look very pretty plus a bottle of gin for Matt and a Panda bookmark for me.
Matt cut his thumb quite badly whilst cutting cake, he just kind of sawed right t
hrough it!! As he is on blood thinners, it was absolutely pouring, however, by Sunday it seemed to be pretty well OK. We also dealt with the remainder of the pork roast. It didn't seem quite so bad once we got well into the meat. It is now in the freezer in small packets for eating and bigger packets for adding to a stew. We had turkey sandwiches for lunch and slices of pork for supper. We have more pork for tonight and maybe more turkey for lunch today. Not to mention some cheesecake and some chocolate cake. We also have three of four different kinds of cheese - Weight Watchers here I come!!!!!
Talking of Weight Watchers I was speaking to someone who has lost 20 lbs on Jenny Craig, but, get this, it costs her something like $150 a week. I don't spend that on groceries for two of us per week and we spend more than most. I also discovered how much my friend paid for her lap band type operation, a lot of money. She looks great, but it would ruin us. In fact she tells me they wouldn't do it for someone my age. Why not I wonder? Don't older people deserve to be thinner too?
Eating Well are promoting low calorie and healthy meals at the moment. I wonder why? I notice
the chef at WW Recipes is doing salads this week. Could it be something to do with all the stuffing we have been doing lately??? Here is a Moo Shu Vegetable dish whic sounds good. If you have a load of cold pork to use up, like I do *g*, you could add some to this dish. This would, of course, increase the calories, but if you don't go nuts, it shouldn't be too bad. I have left in the nutritional information under the circumstances.
Moo Shu Vegetables
From EatingWell: September/October 2008
that didn't work. Just shows you, be careful what information you use from the internet. I ended up overcooking my pork roast. It was more like pulled pork than a nicely roasted piece of pork. Everyone said it tasted good, and some had seconds, but I was very disappointed. Our friends nearly didn't come as their son had been pretty sick on Christmas day, however, although not the brightest star in the bunch, he was OK thank goodness. He didn't eat very much mind you. Sunday morning I looked under the Christmas Tree and realised I hadn't put out the Christmas crackers on the table the day before, duuuuh!! Our guests bought us the most delightful set of cut glass place name holders which should look very pretty plus a bottle of gin for Matt and a Panda bookmark for me.
Matt cut his thumb quite badly whilst cutting cake, he just kind of sawed right t
hrough it!! As he is on blood thinners, it was absolutely pouring, however, by Sunday it seemed to be pretty well OK. We also dealt with the remainder of the pork roast. It didn't seem quite so bad once we got well into the meat. It is now in the freezer in small packets for eating and bigger packets for adding to a stew. We had turkey sandwiches for lunch and slices of pork for supper. We have more pork for tonight and maybe more turkey for lunch today. Not to mention some cheesecake and some chocolate cake. We also have three of four different kinds of cheese - Weight Watchers here I come!!!!!
Talking of Weight Watchers I was speaking to someone who has lost 20 lbs on Jenny Craig, but, get this, it costs her something like $150 a week. I don't spend that on groceries for two of us per week and we spend more than most. I also discovered how much my friend paid for her lap band type operation, a lot of money. She looks great, but it would ruin us. In fact she tells me they wouldn't do it for someone my age. Why not I wonder? Don't older people deserve to be thinner too?
Eating Well are promoting low calorie and healthy meals at the moment. I wonder why? I notice
the chef at WW Recipes is doing salads this week. Could it be something to do with all the stuffing we have been doing lately??? Here is a Moo Shu Vegetable dish whic sounds good. If you have a load of cold pork to use up, like I do *g*, you could add some to this dish. This would, of course, increase the calories, but if you don't go nuts, it shouldn't be too bad. I have left in the nutritional information under the circumstances.
Moo Shu Vegetables
From EatingWell: September/October 2008
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.
4 servings
Ingredients
•3 teaspoons toasted sesame oil, divided
•4 large eggs, lightly beaten
•2 teaspoons minced fresh ginger
•2 cloves garlic, minced
•1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
•2 cups mung bean sprouts
•1 bunch scallions, sliced, divided
•1 tablespoon reduced-sodium soy sauce
•1 tablespoon rice vinegar
•2 tablespoons hoisin sauce, (see Shopping Tip)
Preparation
1.Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
2.Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
Nutrition
Per serving : 171 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 212 mg Cholesterol; 14 g Carbohydrates; 11 g Protein; 4 g Fiber; 328 mg Sodium; 226 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat
Tips & Notes
•Shopping tip: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
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