I found all natural, hormone free beef liver for 99 cents a pound! That meant I got meat for two meals for just 58 cents. What a bargain!
If you have eaten much beef liver, you know the worst part is biting into one of those tough parts that just won't chew up. There is nothing like sitting in a restaurant chewing and chewing on the same bite of liver and wondering whether to take a deep breath and swallow the thing whole like a piece of gum or spit it out in your napkin.
The tough parts are the membranes surrounding the tubes that run through the liver. Some of them are large, some are small, but all are tough. I tried cutting them out with a knife. Impossible! Raw liver is too slippery. I gave up and switched to cooking chicken liver. It's much easier.
After I started the BTD, and realized how beneficial beef liver is to a Type O, I decided to give it another try. In the meantime my mother-in-law had given me a pair of kitchen scissors for Christmas. My mom never used scissors in the kitchen for anything except opening stubborn plastic packages, so this was new to me. I soon learned to use them for skinning poultry, trimming fat off meet, slicing pizza, and cutting dough. I used my Christmas scissors so much that they were often dirty when I wanted them, so I bought a second pair.
When I tried beef liver again, I went after the tubes with my scissors. The slippery raw liver was no match for kitchen scissors! While I was at it I cut the liver into pieces about 1 inch by 1 inch. That made it easy to cook in a skillet coated with cooking spray. The dog, who swallows everything whole anyway, thought the discarded tubes were wonderful.
Today I began by grilling an onion in a little butter in my skillet. When it was about half done I added the liver. I covered the skillet, reduced the heat, and went to get ready for school. When I got back it was all tender, tasty, and very beneficial.
The composer John Cage (who actually composed the world's first piece of music that was entirely silent, titled â€˜4:33') was once offered the chance to sit in a completely sound-proofed chamber at one of the large universities.
Cage, who had excellent hearing, entered and almost immediately commented that he heard a low whooshing sound. He was informed that this was the sound of his cardiovascular system. A few minutes later he began to hear a high pitched siren-like sound, and was told that this was the sound of the neurons of his nervous system firing.
After a long period of concentration, he managed to tune out these two sounds and began to hear a chirping sound, like thousands of migrating birds.
This, he was told, was the sound of the Brownian Motion of the atoms forming the oxygen, nitrogen and carbon dioxide molecules in the air of the chamber.
There are many examples of similar types of low-threshold sensitivities. Most people can smell or taste as little as one molecule of an aromatic or flavorful substance. As Cage demonstrated, our powers of deep listening are similarly discreet. Perhaps even more impressive than low-threshold listening is our ability to zone in on certain bandwidths of the auditory spectrum. As any new mother can tell you, they know when they hear the crying sound of a baby whether that baby is their baby. Next time you are in a busy shopping mall or train station, ask a spouse or child to move at least 150 feet away and engage in a conversation at normal volume. Despite all the ambient noise and voices, you should be able to clearly hear their voices above all others.
It is amazing what we can sense when we stop trying to sense it.
Last weekend we went to visit our son at college. We had a wonderful time. The weather was gorgeous and the football team victorious. Our son is excited about his classes; we were delighted with his friends and his church.
We ate out a lot over the weekend. It seems to me there are fewer and fewer vegetables in restaurants. There are plenty of salads. In fact salad was about the only item offered to a Type O. I found myself having three salads during the three-day trip.
Cafeterias were once popular, and they carried a large variety of vegetable choices. Family style restaurants used to be in style where you could order black-eyed peas, okra, or cooked greens. There are a few cafeterias and family style restaurants still around, but the trendy restaurants seem to serve only fancy sandwiches, pasta, or potatoes.
Friday night we ate at a sandwich shop. I ordered a salad with roast beef and topped it with walnuts and olive oil from the snack bag in the car. Saturday lunch would be in the middle of the football game. I knew there would be nothing at the concession stand for me to eat, so I snuck in a bag of trail mix. They quickly searched my purse at security, but fortunately did not dig deep enough to find my food. Saturday night we ate at a really nice Italian restaurant. I had a very tender beef dish topped with grilled onions & green peppers and another salad. Sunday was at a meat and potatoes restaurant. I went with their "low carb" meal, which was meat and salad.
It was all good food. It was all good for me. But I'm sick of salad. Yesterday I cooked collards, onions and ground beef all together. I've had a big bowl two days in a row for lunch. I had more vegetables for dinner: parsnips, black beans, and sweet potato chips.
Trends come and go. I will be glad when vegetables stage a restaurant come back.
Our family is under an unusual amount of stress today. I'm not the only one dealing with stress; many of you are probably more stressed than I am. There is not a thing I can do to make this particular stress go away. The only control I have is my response to the stress. Two of the response choices I can control are diet and exercise.
As I cleaned up the kitchen this morning I noticed that my husband and I deal with stress and food very differently. He stops eating, and I eat more. He only ate half of his breakfast this morning - I've already had breakfast twice. I need to make sure that I plan meals that will entice him to eat and give him maximum nutrition in small servings. I must watch myself and make sure that extra food I eat is filling and good for Os. So far I'm doing ok - my extra breakfast was a plate of carrot sticks dipped in sesame butter.
I plan to swim this morning. I must make sure that I manage my time so that I get to the pool and have a vigorous swim. Even as I type this I'm thinking about how much better I will feel when I get my body moving fast. Tonight I will encourage my husband to take the dog for a walk around the park near our house. That would be the more relaxing kind of exercise that his Type A body needs.
Another choice I can make is to affirm that nothing happens to me that surprises God, and that his plans for my life are good. I can pray that God will work through the stressful circumstances to bring about good for my family and for others. I started doing that even as I washed up the dishes.
Normally I bemoan the commercialization of holidays and how stores start displaying Thanksgiving and Christmas items way too early. This week I have to eat my words, so to speak. Pie pumpkins have arrived at the grocery store!
This was one of my favorite BTD discoveries last fall. I'd always been told that display pumpkins for Halloween and Thanksgiving were not very good to eat. Pie pumpkins are smaller, and selected for cooking. They are also beneficial. I bought a small one last fall, cooked it in the pressure cooker, and prepared it as a compromise between a vegetable and a dessert. I left out the eggs, sugar, and milk that would have made it into a pie filling. I added he cinnamon and ginger that give pumpkin its traditional flavor.
It was delicious. From Thanksgiving until Christmas I fixed pumpkin once a week. My family did not share my delight in this discovery. My husband has never liked pumpkin pie, so it was no surprise that he didn't care for pumpkin as a vegetable. My daughter likes pumpkin pie, but didn't think pumpkin as a vegetable was sweet enough.
With the arrival of the new year, pumpkin disappeared from the store. I tried canned pumpkin several times. It was good, but lacked the rich flavor of fresh pumpkin.
Here it is the 2nd week of September. Cantaloupe (Musk Melons), nectarines, and other summer fruit are still in the stores. Pumpkin has already arrived for the fall. I will enjoy the multitude of choices while I can.