Well hello again! How are you? Me? Oh, I'm fine! I'm not even going to mention about how I haven't posted in..say..6 months. Nope - it's not even going to let it escape my lips. Or fingertips. Just keep on keepin' on. No looking back. Forward ho!
An Update:
January was busy with lots and lots of Sterling activities (Terrence's financial/investment advising business). We also celebrated our 5th anniversary by going to a bounce house with Kiki and eating Mexican food. Oh yeah - life is good!
February was pretty uneventful I suppose since I can't remember anything that occured!
March up to TODAY has pretty much been craziness on crazy pills. Long story, short...My dad became progressively ill and I turned into the Food Nazi (a nickname which my family has lovingly called me for about a decade now). And thanks to the tender mercies of our Father in Heaven, my dad has dropped 65 pounds in 3 months! Don't worry, he's not on some psycho diet pill or oil or whatever pops into your head when you hear about that much weight being dropped in a short amount of time. We followed "The Biggest Loser 6 weeks to a Healthier You" - that I modified to fit their budget.
Eating right is what has done it for him! He has lots more weight to lose but he looks great. And it has saved his life! (Well that and addressing his sleep apnea..) So that has pretty much has been my activity every breakfast, lunch, dinner. Cook, cook, cook. I shed some pounds too, but mostly because I was walking back and forth in the AZ heat to deliver his meals and encourage him.
Finally, a recipe. Everybody loves recipes. Even those who don't love to cook will LOVE this recipe. And it's great to add to your food storage menu.
Spanish Rice
1 to 2 tsp EVOO (extra virgin olive oil)
1 onion, finely chopped
1 garlic clove, minced
2c brown rice
2c chicken broth (low sodium/fat)
1 can Rotel diced tomatoes with green chilies, drained (Original flavor gives the dish a kick!)
a few shakes (or pinches) of salt
oregano
In a large skillet, heat EVOO and rice at medium/ medium-high heat until browned. Add onion and garlic. Cook mixture for about 4 minutes, stirring frequently. We are going for soft onions, people! Add chicken broth (which is pretty much the whole 14oz can), Rotel diced tomatoes - drained!-, salt and oregano to the rice/onion/garlic mixture and stir. Add pinches of salt and oregano to the top and cover. For oregano, I use several pinches - this is what gives it flavor!
Bring to boil, then lower heat and cook for 15 to 20 minutes, depending on the rice you buy. (I check at 15 minutes, and depending on how moist the rice is, I guage it from there). When moisture is gone (rice will be sticky!), remove from heat and let it sit for 5 minutes.





