Phil M.

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I was playing with my notepad and well, I was playing with my notepad

_____________________________________________________________
|Layered Pudding w/ fresh fruit Dessert                     |
|___________________________________________________________|
| Ingredients                                               |
|___________________________________________________________|
|#1) Raw Banana, sliced rounds, or mashed                   |
|#2) Raw Blueberries, whole                                 |
|#3) Raw Strawaberries, quartered                           |
|#4) Kraft SF Coolwhip                                      |
|#5) Kraft Vanilla Pudding, 3.5oz Handi Snack, divided x3   |
|#6) Kraft Nilla Wafers, Reduced Fat Crushed                |
|___________________________________________________________|
|Ingr #|Amount|Calories|Total Fat|Carbs|Fiber|Sugars|Protein|
|-----------------------------------------------------------|
|  #1  |3.0 oz|    75  |    0    |  15 |  3  |   9  |   0   |
|  #2  |3.0 oz|    48  |    0    |  12 |  3  |   9  |   0   |
|  #3  |3.0 oz|    27  |    0    |   6 |  3  |   3  |   0   |
|  #4  |3.0 oz|   189  |    9    |  27 |  0  |   0  |   0   |
|  #5  |3.5 oz|    45  |    1    |   9 |  8  |   8  |   1   |
|  #6  |3.0 oz|   360  |    6    |  72 |  0  |  36  |   3   |
|===========================================================|
|Totals|18.5oz|   744  |   16    | 156 | 17  |  65  |   4   |
|===========================================================|
|                                                           |
| In 3 bowls or glass cups, layer 1oz each of wafer crumbs, |
| banana, pudding, blueberries, Coolwhip, and finally       |
| strawberries.                                             |
|-----------------------------------------------------------|
| Refridgerate for 1 hour and serve. For a "cakey" crumb    |
| layer, let sit overnight, covered in refridgerator.       |
|-----------------------------------------------------------|
| Total Servings------------:    3                          |
| --Aprox--                                                 |
| calories per serving------:  248 - w/o wafer crumbs - 128 |
| Fat per serving-----------:    5          -             3 |
| Carbs per serving---------:   52          -            28 |
| Fiber per serving---------:  5.5          -           5.5 |
| Sugar per serving---------: 21.5          -           9.5 |
| Protein per serving-------:    1          -             0 |
|___________________________________________________________|

I also make a balsamic strawberry sauce with the strawberries before adding them on top. This is not added into the totals. This is purely optional, but I believe this "makes" the desert.

3 TBS Balsamic Vinegar. I use Costco's brand, its not as "tart" as some.
1 TBS basil (fresh, sliced into slivers is best)
2 TBS Sugar (or your favorite substitute. I never used one w/ this. Good luck)

Add Balsamic vinegar and sugar to a sauce pot and bring to slow boil on med high heat for about 2 or 3 minutes stirring constantly. Remove from heat and add to semi-frozen Strawberries in a bowl and stir. Let chill in fridge and spoon over desert, for final layer. Sprinkle Basil slivers over top for garnish. The Basil does add a nice touch and flavor to the desert as well.

Enjoy!

Meatball Mixture:

2lb Ground lamb
1   egg
2   Tbsp plumb sauce
2   Tbsp teriyaki
4   cloves of garlic minced
1/2 Tbsp each of rosemary, thyme, cloves, and oregano
1/2 cup of bread crumbs
1/4 cup pecorino romano cheese grated
Salt and pepper to taste

Mix the above ingredients together well.

Note:
To test flavor of the meatball mixture, take a small patty of the mixture and putting it on a skillet (like a very small and thin hamburger) to taste.

When you are happy with the flavor of the meatball mixture, Begin Making meatballs roughly the size of a quarter.

Cooking Meatballs:

1 Can of cream of mushroom soup
1 can of cream of chicken soup
2 cans of sliced mushrooms NOT drained

In a food processor, combine one can of mushrooms with one can of cream of mushroom soup. Process for about 20 seconds.

Layer meatballs in the slow cooker, add processed mushroom mixture over meatballs. Add the second can of sliced mushrooms over the layer of cream of murshroom mix. Then layer a can of cream of chicken over the layer of sliced mushrooms. Cover and let cook on high untill meatballs are done. Do not stir! Roughly 2 to 4 hours cooking time, depending on size of the meatballs you have made.

NOTES: You can leave meatballs cooking on low once they are done, until you are ready to continue.

While meatballs are cooking, add Kettle Ingredients:

3 large carrots chopped or diced
4 medium potatoes chopped or diced
3 Stalks of celery chopped or diced w/ leaves
1 med onion diced
4 cans of chicken stalk or broth

Boil with lid on until vegetables are fork tender, add cooked meatball mixture to kettle, lower heat to lowest and stir gently. Simmer for 20 minutes. Remove from heat.


Serve in bowl (optional serve  with  biscuits)

Optional Biscuits

2   Cups flour
1   Tbsp baking powder
3/4 tsp salt
5   Tbsp butter or margarine
2/3 Cup milk

Preheat oven to 400°F.

In a large mixing bowl, add flour, baking powder and salt. Cut in butter with a pastry cutter. Add milk and stir it in with a fork.

Put dough on a floured cutting board. Knead about 15 turns into a ball. Roll out to about 3/4 inches. Cut with a biscuit cutter. Place biscuits on a ungreased cookie sheet.

Bake 10 to 15 minutes, or until medium brown.

Ingredients:
Pork Loin         - 3 to 4 pounds, Cubed (see notes #1)
Onion               - 1 med to large onion chopped
Garlic               - 2 Cloves minced
Olive Oil           - 4 tbsp (divided)
Water              - Enough to cover meat in large pot
Soy sauce        - 1/4 cup
Teriyaki           - 1/4 cup
Brown Sugar   - 3/4 cup (sub w/splenda brn sugar (notes #2)
Garlic Powder - 1/2 tbsp
Onion Powder  - 1/2 tbsp

Eggs                 - 8 to 12 eggs Boiled and shelled. Set aside.
Rice                  - 2 Cups cooked rice. Set aside. (see notes #3)
Green Onions  - 5 Green onions chopped, use Greens and white.

Instructions:
On high heat, add 2 tbsp of olive oil into pot, place cubed pork lion into pot. browned all sides. Add water, soy sauce, teriyaki, chopped onions and garlic. Cook high heat until a boil starts. Reduce to low, add brown sugar, garlic and onion powders stir in. Simmer covered for 1 hour or until pork is very tender.

Add shelled whole boiled eggs to pot and let stand on very low heat without cover for 30 minutes or until eggs absorb the color of the broth. The white of the eggs should be a nice brown to tan color.

Place remaining 2 tbsp of olive oil in small pan on high heat, add chopped green onion, cook till just tender and remove from heat.

Serve pork eggs and broth, in a bowl over cooked rice. Place some of the green onion mixture on top to taste.

Notes:
1) This makes quite a bit, I usually make for a large family. Simply adjust the recipe to fit your needs and taste. You can replace the pork loin with pork chops. Leave the bone in the pot until just before adding the eggs.

2) To make a more savory and not as sweet broth, either adjust the brown sugar to taste or omit brown sugar entirely and use one can of cola, preferably Coca Cola Classic.

3) For those who wish not to or cannot use rice, you can either omit the rice entirely and eat the pork and egg mixture by itself, or serve over cubed tofu (my choice).

This is yummo, for all you fishy people.



4 – 6 ounce salmon fillets
¼ cup ExtraVirgin Olive Oil
½ tsp ground black pepper
½ tsp salt
½ tsp fresh rosemary leaves
8 lemon slices
¼ cup lemon juice
½ cup white wine (Marsala is best)
4 tsp capers

Brush salmon with olive oil and season with pepper and salt. Place each piece of salmon in a sheet of aluminum foil. Top each fillet with two lemon slices, 1 tbsp of lemon juice, two tbsp of wine and 1 tsp of capers. Wrap up tightly in the foil.

Place on hot grill or a hot grill pan. Cook for ten minutes per inch of fillet thickness. Serve in foil (it holds all that lemon-rosemary fluid).


Turdah! enjoy

Nice recipe for something a little different, enjoy!



1 portobello mushroom - (about 3 oz), stem removed,
wiped clean with a damp paper towel
Garlic oil spray
1 Tbs low-carb tomato sauce (such as Rao's or Pommi's)
2 Tbs shredded mozzarella cheese

Heat oven to 425 degrees. Spray both sides with garlic oil and place on an aluminum foil-lined baking sheet. Bake 30 minutes, or until fork tender, turning once halfway through cooking time. Increase heat to broil.

Top concave side of mushroom with tomato sauce and cheese. Place under broiler for 1 minute or until cheese melts and bubbles.

Several months after surgery, I was still having trouble with eating too fast. I tried the mini spoons and the smaller bites and the chewing and the and the and yeah get it :P

Northing seemed to work. So after eating my meal, half of it would end up back down the drain. Sure for a while it was only fluids coming out, but eventually solids too. So eat a meal, chuck half of it back up. Ok, so at least something was staying in right? HA!

So my cure came upon me rather quickly, as I was neck deep into the porcelain gods throne, the strangest of strange things from my childhood popped into my head! "How much wood, could a woodchuck, chuck. If a woodchuck, could chuck wood?"

I thought to myself, this is easy! If the little guy was anything like my current situation, then it was HALF. If he could chuck half of what he wanted too, he was doing as well as me! Ok, relax I fell off my rocker years ago.... But this might make sense in the end.

So, the next time this thought came to mind, it was right BEFORE I ate. You catchin on yet? I figured out my own cure lol. If I say this before each meal (to myself of course, or id scare the natives), I would remember the porcelain gods throne, and the horrible stuff it entailed. In turn, I would be more careful about how fast I was eating!

So the next time your neck deep in anything, losing your lunch, consider this. "How much wood, could a woodchuck, chuck. If a woodchuck, could chuck wood?" Then remember to say that to yourself again, before your next meal.

Good Luck and happy chuckin!!

At one time, I was prepared to do anything and everything for a promise of something. Something special, something real. This past year has shown me just how far I would go to see this "something" happen, and it never did. So I go back to what I ran from, and I leave what I was running too.

I've made a very unpopular choice this month to move back to Pennsylvania. My choice, mine alone and for me, not for someone else. I've lived a life of people making choices for me, people doing things for my best interest. Not anymore, today I stand on my own feet and say kiss my ass, Im doing it my way and if that isn't good enough for you, to hell with you too.

I still want that "something", and more than ever. I just know Ill never see that happen as long as I am not a part of the choice, and leave someone else to decide what will happen and when.

I'm going home, alone. Back to where I started, alone. Get it? Got it? Good!

Last week a cow died at work, it left behind a calf to fend for himself. His whole existence changed overnight. I spent some time each night with him, but he never had the chance to get used to me. Last night he died as well. I was checking up on him last night and a couple other ranch hands were around, talking to each other about what to do with him. I went over and looked into the horse stall, where he was being kept and fed. He laid there and seemed to look through me. I rubbed my hand across his tiny head and looked at him as he stopped moving and noticed as his nose stopped moving, he had looked up at me and died with his eyes open, staring at me.

It made me wonder whether he had recognized me, or was he looking at another unfamiliar face? Did he fade away alone or have a since of being with someone he recognized? Maybe strange thoughts, but not so strange if you know me and my way of thinking. I'm still not sure what to make of it all, and how I feel about it. But the little guys death made me sit back and think about my own life.

Here I am, 2 years out of surgery. I'm healthy and accomplishing one thing after another. I'm right in the middle of it all, working days, nights and just moving almost all the time trying to keep myself from this type of thinking. Trying to make up for all the lost time in my life that I just can't seem to get back. Then I thought, for what? What's the point of it all? Getting up every day, working, sleeping, studying, and working some more. Succeeding and moving forward in life, doing things I at one point in my life, I never thought I would be doing or able to do. But why? What's the purpose?

Yet, the more I think about that little guy and his short life, the more I feel I can related to him. Everything he knew, his entire world was gone over night, he was thrown into a world he didn't know or understand. Did he give up because what he knew as his world and what he loved was no longer there? Alone in a strange place with nobody and nothing familiar around him. I guess it all just seems so sad to me.

It makes me hope though, that when my day comes, it will be a bit better than his, less lonely and looking into the eyes of my own world and feel comfort and not fear in those eyes. I don't want to go out the way he was forced to, I've come to far and done so much. I don't want to die alone around unfamiliar people in a place I don't recognize.

There damned well better be light at the end of this journey, I just pray I find it. I guess looking at it this way, maybe I was that little guys flicker of light. Something perhaps a little recognizable at least.

Life can can come in all sorts of unexpected and wonderful ways and yet be cruel at the same time. One thing for sure is, I'm glad I've had opportunities to know and meet some very wonderful and special people who have impacted my life forever. I will never regret having this surgery or meeting the people who mean the most to me and they will continue to be part of my life for as long as I live.

I am coming close to 2 years since surgery and continue to learn and experience new and amazing things, even some harsh reality will come along now and then to keep me grounded.. Life is good most of the time. But like everything in life, there has to be good with the bad. The bad keeps things even and reminds us how great the good times really are. Hold on to the good times and keep them safe. When the bad days come around you will have something to look back on and remind you that you can get through it and move on to the good again.

Having someone special to share those good times and bad with is something I would encourage, be it a friend or someone more. Share your interests and love your friends. We only get one shot at this life,  share your life and live it to its fullest. Don't be afraid to step out of that safe zone and move on. You just never know who or what might be around that corner that can and will change your life forever.

Never settle for less than you deserve. Grab on to it, hold on to it and enjoy the happiness and love everyone deserves. There is a silver lining in everything, you just have to open your eyes and find it. You never know what shape or form it will come in. I found mine in a butterfly, you will find yours too.

I just wanted to take a moment before going to bed, and recognize a two really beautiful and caring people. I've had a pretty rough time lately (not WLS related), and to be honest, I couldn't have coped with it alone. I mask a lot of pain and troubles with laughter and jokes, my own protection mechanism I guess. For those who know me, know better than myself sometimes. Please accept my sincere and heartfelt thanks for all your efforts during my recent troubles and for all the support given during a very distressing time.

It is really difficult to put into words how I feel when I see how these two people have made themselves available on my behalf. To say that I was completely overwhelmed would be an understatement, I always new that this was a great community, supporting each other with all kinds of help, but when you see it transformed into being a great community on a personal level it takes your understanding of what an internet community can become to another level entirely.

I'd like to thank Marni and Cindy Darr for their support and the comfort they have given, in helping me get through this time, even while they themselves have had a lot of personal troubles of their own. My love to you both, for showing me that this community is greater than I could ever have previously imagined. Under all the fun and drama, there are real people who understand that, at the other end of that keyboard, is another human with thoughts, dreams and cares of their own.

Thank you both, my beautifuls Mawni and MommaDoh