I was a hopeless drunk.
I drank for a number of reasons. My marriage was a pile of abusive shit, I worked too many hours and I decided to exchange one addiction (food) with another (alcohol.) Last spring I moved out of the family house and stayed with my brother. It was an alcoholics wet dream. I could drink to my hearts content in a safe place with another person performing the same task.
I have an eight year old daughter whom I love dearly and leaving was very hard for me. But staying in that situation was unhealthy for all of us.
After years of drinking to excess I decided that I was sick and tired of being sick and tired. I made a decision that I needed to at least get my addiction evaluated and determine a course of action. The evaluation stated that I needed inpatient treatment for addiction and it was recommended that I not return to the place I was living because it would not be a safe place to maintain a sober lifestyle.
I lived for two weeks with a friend and dried out. I was manic because I did not have the tools to deal with my addiction. Once in treatment I began the slow process of recovery that I have maintained through today.
During my hospitalization my friends moved me into a two bedroom apartment and have been completely supportive of my decision to get help.
I am not cured of this disease. Alcoholism is chronic, progressive and fatal if left untreated. Working a program is crucial to my recovery. I understand that. It is not the days of sobriety that I have behind me that is important. It is the sobriety that I have today. By the grace of God I woke up sober and by that same grace I will go to bed sober.
I am a grateful alcoholic who continues to do the Next Right Thing.
Tuesday, December 29, 2009
Soups
I decided that soup would become the first recipe that I would start with in my adventures in this blog. Dietary necessities also need to be determined. It needs to have a protein component that I would consider healthy and could be eaten everyday.
Now I am not saying that most soups are lacking that but if you look at a can of Chicken Noodle Soup the sodium is too high and the protein is too low. Homemade soups allow a bit of control over the level of sodium and protein in the final product.
In determining the kind of soup to make I decided that that Legumes would be a main player. They have fiber and protein that is good for overall health without the high fat that most things have. Also if made with root vegetables it will have the complex carbohydrates that will provide the amino acids necessary to make a complete protein.
Another good reason to use legumes is that they are cheap. Like a buck a pound dried and they come in many shapes and sizes. The options for cooking them are also endless.
Here is the recipe that I used for yesterday's meal.
______________________________________________________
Smoky Split Pea Soup
Ingredients
Directions
In a 4-quart stockpot on medium heat, saute' the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add the carrots, potatoes, 1/2 pound of split peas, and vegetable stock.
Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
________________________________________________________
I made a double batch which included Chicken Broth as opposed to Vegetable Broth. The local mega mart was all out of the big assed cans of the stuff. As a result I did not need to add any additional salt as the broth gave enough for my taste. I also chucked in a smoked ham hock instead of the Chipotle peppers.
The flavor was wonderful and the texture was perfect. This is good as a stand alone meal or it will complement any comfort food you like. And with all of the holiday hams that have been consumed the bone and goodies left over can be used to flavor the soup and the melting meaty things will give a mouth feel that will warm you over and over.
Now I am not saying that most soups are lacking that but if you look at a can of Chicken Noodle Soup the sodium is too high and the protein is too low. Homemade soups allow a bit of control over the level of sodium and protein in the final product.
In determining the kind of soup to make I decided that that Legumes would be a main player. They have fiber and protein that is good for overall health without the high fat that most things have. Also if made with root vegetables it will have the complex carbohydrates that will provide the amino acids necessary to make a complete protein.
Another good reason to use legumes is that they are cheap. Like a buck a pound dried and they come in many shapes and sizes. The options for cooking them are also endless.
Here is the recipe that I used for yesterday's meal.
______________________________________________________
Smoky Split Pea Soup
Ingredients
- 1 cup chopped yellow onions
- 4 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-2 dried chipotle peppers
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups Vegetable stock
Directions
In a 4-quart stockpot on medium heat, saute' the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add the carrots, potatoes, 1/2 pound of split peas, and vegetable stock.
Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
________________________________________________________
I made a double batch which included Chicken Broth as opposed to Vegetable Broth. The local mega mart was all out of the big assed cans of the stuff. As a result I did not need to add any additional salt as the broth gave enough for my taste. I also chucked in a smoked ham hock instead of the Chipotle peppers.
The flavor was wonderful and the texture was perfect. This is good as a stand alone meal or it will complement any comfort food you like. And with all of the holiday hams that have been consumed the bone and goodies left over can be used to flavor the soup and the melting meaty things will give a mouth feel that will warm you over and over.
Sunday, October 11, 2009
The Staples
No no, not the singers...
Upon reviewing the basic supplies needed to properly store a pantry I have come across several different views. The idea that frozen meat will constitute a staple in my mind is not part of the equation. Staples in my mind are merely a variety of ingredients that will be added to a recipe in the proper measurements that will add to the flavor and the character of the dish created.
Of the lists of ingredients that are listed all over the internet, this one appears to be complete enough for starting this journey. (My comments about some if the items will look like this.)
• Baking powder
• Baking soda
• Beans, canned: black beans, red kidney, white
• Beans, dried: red kidney, great northern, lima, lentils, split pea, black, pinto
• Bread crumbs
• Broth, dried and canned: beef, vegetable, chicken
• Cereal
• Chocolate: unsweetened squares, semisweet chips, cocoa powder
• Coffee: beans, ground, instant (a necessity in my sober existence.)
• Cooking spray
• Cornmeal
• Cornstarch
• Crackers
• Dried fruits: raisins, apricots
• Extracts: vanilla, lemon, almond, orange
• Flour: All-purpose, whole wheat, cake, bread
• Fruit preserves, jam, jelly
• Garlic, fresh
• Gelatin: powdered, unflavored
• Lemons, fresh
• Limes, fresh
• Milk: boxed, powdered, evaporated milk
• Nuts: almonds, peanuts, walnuts, pecans, pine nuts (pine nuts taste like ass!)
• Onions: red and yellow
• Pasta, dried: spaghetti, linguini, angel hair, fettuccine, penne, noodles
• Peanut butter
• Potatoes, fresh
• Rice: long-grain, wild, basmati, arborio
• Soup: canned and dry bouillon
• Sugar: granulated, confectioner's, light and dark brown
• Tea
• Tomatoes: canned whole, crushed, chopped, puree, sauce, fresh
• Tuna, canned
• Yeast, dry active
All in all it appears that this is a complete list and a good starting point. I will modify this list along the way to suit my needs.
Upon reviewing the basic supplies needed to properly store a pantry I have come across several different views. The idea that frozen meat will constitute a staple in my mind is not part of the equation. Staples in my mind are merely a variety of ingredients that will be added to a recipe in the proper measurements that will add to the flavor and the character of the dish created.
Of the lists of ingredients that are listed all over the internet, this one appears to be complete enough for starting this journey. (My comments about some if the items will look like this.)
• Baking powder
• Baking soda
• Beans, canned: black beans, red kidney, white
• Beans, dried: red kidney, great northern, lima, lentils, split pea, black, pinto
• Bread crumbs
• Broth, dried and canned: beef, vegetable, chicken
• Cereal
• Chocolate: unsweetened squares, semisweet chips, cocoa powder
• Coffee: beans, ground, instant (a necessity in my sober existence.)
• Cooking spray
• Cornmeal
• Cornstarch
• Crackers
• Dried fruits: raisins, apricots
• Extracts: vanilla, lemon, almond, orange
• Flour: All-purpose, whole wheat, cake, bread
• Fruit preserves, jam, jelly
• Garlic, fresh
• Gelatin: powdered, unflavored
• Lemons, fresh
• Limes, fresh
• Milk: boxed, powdered, evaporated milk
• Nuts: almonds, peanuts, walnuts, pecans, pine nuts (pine nuts taste like ass!)
• Onions: red and yellow
• Pasta, dried: spaghetti, linguini, angel hair, fettuccine, penne, noodles
• Peanut butter
• Potatoes, fresh
• Rice: long-grain, wild, basmati, arborio
• Soup: canned and dry bouillon
• Sugar: granulated, confectioner's, light and dark brown
• Tea
• Tomatoes: canned whole, crushed, chopped, puree, sauce, fresh
• Tuna, canned
• Yeast, dry active
All in all it appears that this is a complete list and a good starting point. I will modify this list along the way to suit my needs.
Saturday, October 10, 2009
Welcome to my Grand Opening!
Here it is. I am officially homeless and two days away from entering rehab for alcoholism. This is not my first brush with addiction. Food almost killed me and if it weren't for RNY Gastric Bypass I would have been dead years ago. My struggles of addiction need to be addressed continuously.
I am homeless because where I was living is not safe to maintain a sober lifestyle. So until I enter rehab I am staying with a friend. I have applied for a two bedroom apartment so when I get out of treatment there will be a safe place where I can include my daughter in my life.
Because I am starting with almost nothing in terms of cooking expertise, pots or pans, utensils, or plates as a matter of fact it gives me the perfect place to start over. I will examine needs and wants and weighing them out carefully to determine what will best serve my life.
The concept of ten recipes is that I figure that I will need 10 different recipes that will make the base of my diet. By that I mean if I can make these particular recipes I will have at least enough to eat for lunches and dinners and still maintain some sort of reasonable budget. None of them will be out of the box kits that lack basic nutrition. These will meet my dietary needs but also have good flavor. There is no sense in making food that is good for me if it is going to taste like a turd.
From the 10 recipes I intend to evolve them into more and more recipes. From this I intend to examine everything from social behavior regarding the preparation and eating of food to my own shortcomings regarding the issue. This will be an ongoing ride and there will be many issues and surprises along the way that I will have to deal with over the course of the blog.
I have several thoughts, opinions and ideas that will affect the journey. My views on food are skewed on what I think food should be versus my economic status and the amount of time I have to devote to the subject. This is an intentional way to devote more time to an activity that I have neglected for a very long time.
So which 10 recipes will I start with on this journey?
That is to be revealed after I finish my inpatient program.
I am homeless because where I was living is not safe to maintain a sober lifestyle. So until I enter rehab I am staying with a friend. I have applied for a two bedroom apartment so when I get out of treatment there will be a safe place where I can include my daughter in my life.
Because I am starting with almost nothing in terms of cooking expertise, pots or pans, utensils, or plates as a matter of fact it gives me the perfect place to start over. I will examine needs and wants and weighing them out carefully to determine what will best serve my life.
The concept of ten recipes is that I figure that I will need 10 different recipes that will make the base of my diet. By that I mean if I can make these particular recipes I will have at least enough to eat for lunches and dinners and still maintain some sort of reasonable budget. None of them will be out of the box kits that lack basic nutrition. These will meet my dietary needs but also have good flavor. There is no sense in making food that is good for me if it is going to taste like a turd.
From the 10 recipes I intend to evolve them into more and more recipes. From this I intend to examine everything from social behavior regarding the preparation and eating of food to my own shortcomings regarding the issue. This will be an ongoing ride and there will be many issues and surprises along the way that I will have to deal with over the course of the blog.
I have several thoughts, opinions and ideas that will affect the journey. My views on food are skewed on what I think food should be versus my economic status and the amount of time I have to devote to the subject. This is an intentional way to devote more time to an activity that I have neglected for a very long time.
So which 10 recipes will I start with on this journey?
That is to be revealed after I finish my inpatient program.
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