SO WE HEADED TO FLORIDA AND RELAX

MY WIFE AND I BOTH WANTED TO GET BACK TO SOME SEMBLANCE OF HEALTHY EATING AND LOSE SOME WEIGHT. WE DID NOT REALLY EXERCISE MUCH SINCE JANUARY, AND THAT IS JUST TOO LONG.

WE MADE MORNINGSTAR SAUSAGE SANDWICHES FOR THE DRIVE TO FLORIDA, AND DRANK WATER ON THE WAY. AN ABUNDANT SUPPLY OF CELERY STICKS ALMOST KEPT US FROM BUYING SOME SALTY CHIPS AND PEANUTS.

BREAKFAST WAS SLICED FRUIT, MANGO AND APPLES, WITH A HALF SLICE OF WALNUT/RAISIN BREAD FROM THE DEKALB FARMERS MARKET. LOTS OF WATER. THEN I WENT OFF FOR MY FIRST WALK OF THE DAY.

LUNCH-ARUGULA SALAD WITH SLICED RED ONION, EVO –FROM ZINGERMAN’S. I WILL TALK ABOUT ZINGERMAN’S LATER, AND SOME GRATED PERCIOANA ROMANO CHEESE, OH A SPLASH OF BALSAMIC VINEGAR. CAULIFLOWER:
CAVOLFIORE STUFATO, FROM FLORENCE -THE ART OF COOKERY BY SANDRA ROSI. (MY WIFE FOUND THIS COOKBOOK AT A THRIFT STORE. WHERE SHE ALSO BUYS ALL OF MY CLOTHES):
THERE ARE ONLY TWO OF US SO I CUT THE HEAD OF CAULIFLOWER IN HALF. PAR BOILED IT FOR 5 MINUTES; LET IT COOL FOR 5 MINUTES, THEN BROKE IT INTO FLORETS (LITTLE TREES) WARMED TWO OR THREE TABLESPOONS OF EVO IN A CAST IRON SKILLET, ADDED THREE SMASHED AND PEELED CLOVES OF GARLIC. MEANWHILE CHOPPED TWO TOMATOES AND PLACED THEM INTO A BLENDER, I ADDED A HEFTY HANDFUL OF ITALIAN PARSLEY AND SOME DRIED BASIL-PUREE. ADD THE CAULIFLOWER TO THE OIL AND COOK TURNING GENTLY. I BELIEVE I COOKED IT FOR 5 MINUTES ON MEDIUM HEAT; THEN ADDED THE PUREE AND STIR GENTLY, I LET IT COOK FOR TEN MINUTES, A LITTLE SPRINKLE OF THE GRATED CHEESE,

I SERVED THE MEAL WITH US EACH GETTING A HALF OF A PIECE OF SOURDOUGH TOAST.

IT IS 83 DEGREES OUTSIDE SO WE WILL HAVE TO WAIT UNTIL TONIGHT TO WALK. SO WE DID CRUNCHES AND STRETCHES ON THE FLOOR. THEN I WENT TO THE STORE FOR MORE WATER, AND TO FILL THE BOAT’S FUEL TANK FOR A POSSIBLE FISHING TRIP TOMORROW.
DINNER: SLOW COOKED SLICED RED POTATOES AND SLICED YELLOW ONIONS WITH EVO AND GROUND PEPPER.

SALAD- ARUGULA (GOTTA USE IT OR LOSE IT), SLICED CHERRY TOMATOES, SLICED RED ONION, LOTS OF FRESH OREGANO FROM MY MOM'S GARDEN. I USED MY VEGGIE PEELER THAT TURNS ZUCHS INTO SPAGHETTI, I USED ONE ZUCCHINI FOR THIS-TOSSED THE ZUCH STRINGS WITH EVO AND BALSAMIC AND FRESH GROUND PEPPER, AND THEN, JUST BEFORE SERVING I MIXED IT WITH THE ARUGULA. YES, YES, AND SOME GRATED CHEESE.
****NO BREAD THIS TIME.