Weekly Stats or, Clearly You Loll About Quite Alot
March 31, 2008 @ 07:26
Weekly Stats
Miles: 6
Crunches: 0
Hours of Other Fitness Pursuits: 2, 12 if you count painting the dining room as a fitness activity. My shoulders say it is.
Pounds Lost: 0
So clearly in between the few things on my list that I did accomplish last week, I lolled about. Alot. I am not sorry. It was hard to get out of bed this morning. But partly because its a rainy day and those are my favorites.
Saturday night I cooked dinner for friends, to celebrate Miss Weight Loss’s joining us in the over thirty bracket. Look how lovely she is . . .

That’s the coconut cake I made for her. I would normally have used real whipped cream for the frosting, but in defference to her dieting efforts, I frosted it with Lite Cool Whip. I dare say you couldn’t tell a difference. And it nearly halved the calories/points. We met at 8:00 and turned off all the lights and ate by candlelight, in support of Earth Hour. It was very nice except for that first frenzied ten minutes in which I realized that I am not quite ready for my zombie/post apocalypse plans. I couldn’t find any matches. And of course all of my darling retro candle cups and my votives were to tiny to manage with a lighter. So, when the day comes and we’re all scrabbling for our existance after said apocalyptic event, I’ll be able to make dinner for us out of dirt and underbrush, and it will probably pretty tasty, but only if somebody else brings the matches. For dinner we had salad with Steve’s tasty homemade vinaigrette, pork tenderloin with fresh lemons and sage, jerk chicken, rattatouille over rice, baked brie, and Jenn’s very awesome sun dried tomato pesto spread. An old friend of mine gave me the recipe which he called Rattatouille. It’s not like most recipes that you’ll find for the dish. It’s got a Carribbean flare.
Caribbeanish Rattatouille
2 to 4 tablespoons olive oil
1 shallot minced
2 sweet bell peppers chopped
1 hot pepper minced (you choose your fire, jalepeno, scotch bonnet, however brave you might be)
1 large eggplant, peeled and cubed, toss in a tablespoon or 2 of lemon juice to keep it from browning
4 to 6 tomatoes, cut up to similar sized pieces as eggplant
2 cups fresh pineapple, cubed
1 1/2 cups coconut milk (unsweetened)
Sweat shallot and peppers until tender in olive oil. Raise heat to medium high and add eggplant and cook until just tender. Add tomatoes and pineapple and cook until heated through, add coconut milk and let simmer for 3 to 5 mintues. Do not boil.
Serve over rice, great over jerk chicken, too.

















