Saturday, September 17, 2011
Friday, September 16, 2011
There are days that I think why do I still have a blog? It's not like I ever write on it! But I can't get rid of it, not yet. So I'm going to try to make more of an effort to post something... at least weekly! Okay lets see what's going on with me...
I'm back in school! Many of you thought I graduated, I pretended to, but I didn't pass my spanish course (that course was going to be the death of me!). So anyways I switched to the new global studies program at briercrest and I now have 2 classes to take in order to grad, neither of them a second language! So I am now taking History of Islam and Globalization!
Work: I am now working 4 days a week as a cook in the retirement home! Actually right now I'm lucky if I cook 1 day, but once they get fully staffed I will be cooking 4 days a week and then once school is finished it should move up to 5 days a week! I really like my job, especially when I get to cook!
Weight loss: I didn't do super well over the summer... I did lose a few pounds but nothing too major (like 4 or 5 lbs) so the beginning of september I joined weight watchers meetings. I definitely think it's what I needed to get myself restarted. I've been much more diligent at looking at what I'm eating and in the past 2 weeks I've lost over 7lbs! My goal this week is to lose 3 more.
Anyways I'm sure I could stay on here and write until the cows come home but I need to be off to the gym.
Monday, July 25, 2011
Sunday, July 10, 2011
8 cups rhubarb, chopped into small pieces
2 tbsp cornstarch
2-3 cups frozen or fresh strawberries
¼ cup flour
2/3 cup splenda or sugar
Topping (I made a double batch as the topping is my FAVOURITE!)
1 ¼ cups rolled oats, not instant
½ cup brown sugar (I used the Splenda substitute)
4 tbsp flour
2 tsp cinnamon
3 tbsp melted butter or margarine
In a large bowl, mix the rhubarb with the cornstarch. Add the strawberries, flour and sugar Mix well. Pour into a 9 X 13 inch baking dish. I spray the baking dish with Pam beforehand.
Into the empty bowl, mix together all of the topping ingredients. Spread the topping over the filling that is in the baking dish. Bake at 375 degrees F for 40 to 50 minutes until the filling is bubbly and the topping is brown. If the topping is browning too quickly, lower the temperature of the oven to 350 degrees.
Today I went to Church with Mom and the kidos and I got some free rhubarb! I haven't had a chance to do any canning freezing etc. yet this spring/summer so I thought this would be the perfect time to start. So Tonight I made up a batch of this jam. It is VERY sweet and VERY yummy!
- 4 cups chopped fresh or frozen rhubarb (about 1 1/3 lbs)
- 1 cup Splenda granular
- 3/4 cup water
- shopping list
- 1 small package sugar-Free strawberry or raspberry Jell-O (4-serving size)
- 2 tsp lemon juice
- In a large saucepan or stockpot, stir together the fresh rhubarb and Splenda.
- Bring the rhubarb, Splenda and water to a boil over medium heat.
- Simmer, stirring, for 15 minutes.
- Remove from heat, and stir in Jell-O powder and lemon juice.
- Keep refrigerated.