Cooking - French Toast

Lockstep and Lena Monday night dinner: 

Recipe:  French Toast

From:  How to Make Everything (Mark Bittman), page 754

Notes:  

• Can use fresh or stale bread

• If you like very mushy French toast, then soak the bread in the batter for a longer period of time (like 30-60 seconds) rather than just dipping it in the batter.  You will need more batter than the recipe above provides if you'll be doing your toast this way. 

• Mix up the ingredients in a small, flat, square pyrex-y dish.  This made it easy to put the bread directly in the mixture to soak up the eggy goodness. 

Ingredients:

2 eggs

1 cup milk

dash of salt

1 tablespoon sugar (optional)  (I used half - tablespoon)

1 teaspoon vanilla or ground cinnamon (optional)   (I used teaspoon of vanilla)

8 slices of bread  

Directions:

1. Preheat a large skillet over medium-low heat while you prepare the liquid mixture. 

2. Beat the eggs lightly in a broad bowl and stir in the milk, salt, and optional ingredients (if you are using them).

3. Add about 1 teaspoon of butter or oil to the skillet.  When it is hot, dip or soak each slice of bread in the batter and place on the skillet.  Cook until nicely browned on each side, turning as necessary (you might need to up the heat a bit).  

4. Serve or hold in a 200 degree oven for up to 30 minutes. 

Yield:  4 servings

Quote - Hummingbirds

Legends say that hummingbirds float free of time, carrying our hopes for love, joy and celebration. The hummingbird's delicate grace reminds us that life is rich, beauty is everywhere, every personal connection has meaning and that laughter is life's sweetest creation. -Papyrus

-Papyrus -- printed on a note insert in a greeting card; the hummingbird is the company logo)

(photo from peakradar.com)

Cooking - Pumpkin Pie (Thanksgiving)

For Thanksgiving this year I made Pumpkin Pie.  We celebrated Thanksgiving in Austin at Jordan's apartment!  Patrick's family was there, too.  We had a lot of people in a little space!  Texas played A&M at home this year.  It was a night (time) game, 7:00 pm on Thanksgiving day, which is different for us because usually we play on the day after Thanksgiving at 11:00 am or 2:00 pm.  After watching the Dallas Cowboys and eating our Turkey Day feast, we went to tailgate (the usuals - Texas History Museum area and the Alumni Center)  and then over to Darrell K Royal Texas Memorial Stadium.  We had a lot of fun at this game!  It was a great game!  And it was a great way to end the season. (Despite the BCS results/decisions).  

Recipe: Pumpkin Pie

From:  Betty Crocker Bridal Edition, page 135

Link to Betty Crocker recipe online

Tips from Marie Callender

Notes:

• Final product was a success!
• Recipe is so easy - I've got it memorized already.  
• Lockstep is a fan of pumpkin (ale, bread, muffins, etc). Lockstep loves Pumpkin Pie.
• Helpful Tip that Works:  To prevent the edges of the crust from getting too browned -- Put foil on/around the edge (2 inches or so) when you first put the pie in the oven.  Then remove the foil (carefully so you don't get the foil in the top of the pumpkiny pie batter and mess up the prettiness-factor) during last 15 minutes of baking.
• Another Helpful Tip that Works:  Putting your pie plate onto a baking sheet before pouring the batter mixture into it.  Makes it much easier to transport in/out of oven without making a mess. 
• Shortcut:  Marie Callender's 9-inch Deep Dish Pastry Shell (frozen pie crusts)

Notes for next time:

• Recipe: Substitute evaporated milk with fat-free/skim evaporated milk
• Recipe: Reduce sugar amount (use splenda-sugar blend)
• Don't pour all of pumpkin batter into pie crust (unless using a larger than normal size pie crust/more than 9-inch)

Ingredients:

2 eggs

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

Directions:

I skipped the pie pastry pretp in step 1 because I used a frozen pie crust.  Just kept the pie crust in the freezer until had the pumpkin batter mixed up. 

1. Heat oven to 425°F. 

In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.

2. In large bowl:  beat eggs slightly with whisk or fork. 

Beat in the remaining ingredients. 

3. Cover edge of pie crust with 2-3 inch strip of foil to prevent excess browning (see page 122); remove foil during last 15 minutes of baking. 

4. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. (I just put the pie plate on a baking sheet). Carefully pour pumpkin filling into pie plate. Bake 15 minutes.

5. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on wire rack 2 hours. 

6. After cooling, pie can remain at room temperature up to an additional 4 more hours, then should be covered and refrigerated. 

Optional:  Serve with sweetened whipped cream. 

Yield: 1 pumpkin pie (9-inch)

More Notes:

Because I poured all the pumpkin batter into the pie crust, it took longer to cook.  Also, it wasn't as pretty as I'd have liked -- People eat with their eyes before eating with their tummy, so presentation and appearance are important components.  Make sure to fill the pie crust to a good amount. 

Cat Killer!

Thanks to Lockstep for this link:

How to tell if your cat is plotting to kill you.  

Venus and Jupiter

If you've looked up at the sky at night lately, you've probably noticed two brightly shining planets:  Venus and Jupiter.  Lockstep took a photo last weekend from our balcony (see below).   See this link from earthsky.org for more info on why Venus and Jupiter look so bright lately.  

The night sky is beautiful during the winter months.  I love the winter month star constellations. The cold and crisp night weather makes for clear stargazing. You can see Orion (The Hunter) for sure during the evenings in November-December.

It's kinda hard to see in the photo... I had to change the size/settings on the photo to make it easier to upload to the blog, but you get the idea.

Twilight

Twilight (by Stephanie Meyer) is one of my favorite books (previous post link).   I love the series (4 books total) and became rather attached and obsessed a few months ago.  IT IS SO GOOD!

The movie comes out tonight!!!  Lockstep and I going to see it at our fave Houston theater.  

Watch the trailers here. 

On the Road Again Spain

There is a pretty awesome show on PBS right now called "On the Road Again Spain"  featuring Mario Batalli, Gwenyth Paltrow, and Mark Bittman.  I'm a little partial and biased because I love Spain.  I studied abroad in Sevilla during the summer of 2005  :) 

Cookstr

I'm excited about this newly launched cooking site: Cookstr. 

It looks like there will be an "author of the day" and "recipe of the day".  See the "About us" section at the bottom of the website for more info. 

(On the homepage) I love the first "Author of the Day" is Mark Bittman!  Mark Bittman has a great cookbook called "How to Cook Everything" and a blog called "Bitten".

Oh, Monkey!

Cats in Sinks. 

I found Monkey in Lockstep's sink one evening:

World of Warcraft

An early birthday present... (Lockstep's 28th birthday is coming up soon!)

World of Warcraft expansion - The Wrath of the Lich King 

-Pre-ordered last Sunday at GameStop

-Stood in line at the midnight release event on Wednesday (November 13) to pick up our copy

-Now Lockstep is almost to level 80!  

Cooking - Tomato Basil Soup

I made this soup on Sunday night.  We finally have some cooler weather on a regular basis here in Houston (I'm talking like 40-55 in the morning and 70-75 in the afternoon).  This was a super easy soup - I made it the "not fresh ingredient way"  listed below.  Sorry no photos for this post. I've been kinda busy and crazy lately!

Recipe:  Tomato Basil Soup

From:  Betty Crocker (The Betty Crocker Cookbook - Bridal Edition; page 437)

Ingredients - "the fresh ingredient way"

2 tablespoons olive or vegetable oil

2 medium carrots, finely chopped  (1/2 cup)

1 small onion onion, finely chopped (1/2 cup)

1 clove garlic, finely chopped

6 large tomatoes, peeled/seeded/chopped (6 cups)

1 can (8 oz) tomato paste

1/4 cup thinly sliced fresh basil leaves

1/2 teaspoon sugar 

1/4 teaspoon salt

Dash of pepper

pepper

Ingredients - the "not-fresh ingredients way"

2 tablespoons olive or vegetable oil

1/2 cup frozen chopped carrots (rinsed and drained)

1 teaspoon minced garlic

1/2 cup onion, finely chopped (could use frozen or pre-diced package)

3 cans (14.5 oz each) diced tomatoes, undrained

1 can (8 oz) tomato paste

2 teaspoons dried basil leaves

1 teaspoon sugar 

(no salt if using canned tomatoes)

Dash of pepper

Directions:

1. In 3-quart saucepan, heat oil over medium heat.  Cook carrots, onion, and garlic in oil about 10 minutes, stirring occasionally until tender but not browned.  (Mine did not take 10 minutes, more like a few minutes - watch your heat.)

2. Stir in tomatoes.  Cook uncovered about 10 minutes, stirring occasionally, until heated through.

3. Stir in remaining ingredients.  Cook uncovered about 10 minutes, stirring occasionally, until hot. 

Yield: 4 servings

Notes:  Lockstep thought some Italian sausage seasoned with basil would be good in this soup.  

Store leftovers in small (2-cup) containers for easy re-heating.  Soups tend to thicken in the fridge, so dilute with water if you want the leftover soup to be soup-y instead of stew-y. 

Cooking - Bailey's Chewy Oatmeal Cookies

I made these last week.  Delicious! 

Recipe:  Bailey's Chewy Oatmeal Cookies

From:  Bailey Jane Martin

Ingredients:

1 cup shortening

1 cup brown sugar

1 cup white sugar  (I used 1/2 cup Splenda/sugar blend)

2 eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt (optional)

1 1/2 cups all-purpose flour

3 cups oats (regular oats make cookies more chewy)

1/2 cups chopped nuts / raisins (optional)

1 teaspoon cinnamon

1/8 teaspoon nutmeg (optional)

 

Directions:

1. Preheat oven at 350 degrees. 

2. Beat shortening and sugars until creamy. (Medium-high on the mixer for a couple of minutes.)

 3. Add eggs and vanilla; mix well.  (Add eggs 1 at a time.)

4. Add combined flour, baking soda, cinnamon, salt, nutmeg; mix well.

5. Stir in oats and nuts/raisins; mix well.

6. Drop (by tablespoon-full) onto ungreased cookie sheet.

7. Regular Cookies: Bake 10-12 minutes until golden brown. (or 9 minutes)

Bar cookies: Bake 30-35 munutes in ungreased 13 X 9 inch metal baking pan.

8.  Allow to cool on wire cooling rack.  Store in airtight container.  

Yield: I'm not sure how many cookies? Need to count next time :)

Notes: The cookies that baked for only 9 minutes were the best.  The bottom of the cookie was not as done - it was more chewy and tasty.  I didn't bake any of this batch longer than 10 minutes.

Notes to self:  I made these plain (no nuts, raisins, chocolate chips, etc.).  Bailey likes chopped nuts in her cookies, and Lockstep likes raisins in his oatmeal cookies.  

When making them for Bailey - add chopped nuts

When making them for Lockstep - add raisins

Cooking - Meatloaf

 My husband loves meatloaf!  (Is meatloaf 1 word or 2 words?  Personally, I like it as 1 word so that's what I'll use here).  I've made meatloaf about 3 times before using this recipe.  The first time was from startcooking.com and it turned out good/ok.  The second time it was way too dry - I tried to cut a recipe in half and used way too many breadcrumbs.  The third time I used a Boston Market recipe (from one of those "secret recipes" pdf cookbooks that get emailed around) and it turned out way too moist/wet  - I don't think I drained the meatloaf the right way in the middle of the cooking.  

So, I asked Lockstep's mom how she made meatloaf.  The tips really helped.  I'm learning what the consistency of meatloaf should look like before you put it in the oven.  This recipe turned out really good.  Lockstep ate leftovers for a couple of days (and it was still good).  The key thing with meatloaf is practice and learning what the moist/dry ratio should look like before baking in order to get moist meatloaf that tastes good.  

Recipe:  Meatloaf

From:  Kristy Hensarling

Ingredients:

1 lb  90% lean ground beef (Erik picked it out)  (Note: use almost the leanest ground beef - not the 97%, but the next one, as it is too dry if you use the very leanest, but it's your call)

1/2 - 3/4 cup ketchup (at least!)  *I think I used more like 3/4 cup - 1 cup because I really didn't want it turning out too dry* 

1/2 -3/4 cup bread crumbs (enough to equal about 3 slices of bread)

1 egg

medium amount - parsley

little amount - basil

generous amount of garlic salt  (and/or seasoning salt)

lil bit of regular salt and pepper 

optional items:  green bell pepper or onion, finely chopped and sauteed

Directions:

1. Preheat oven to 375 degrees. 

2. Line metal loaf pan with foil (for easier clean up, just don't eat the foil!)  

3. Mix all ingredients in large mixing bowl:

Adding 1/2 cup ketchup first, then more if too dry.

When you mix it all up, it should be formable into a loaf/ball oval shape.  If it is too moist and falls apart add more bread crumbs, if too dry add more ketchup.

4. Place the meat loaf mixture  in baking dish (metal loaf pan), and finish forming to size and shape. Squeeze more ketchup on top covering the top of the loaf in a pattern of your choice. Sprinkle parsley on top for a nice garnish. 

5. Bake about 45 minutes (check it after 30 minutes for doneness in the middle, bake longer if needed).  Bake until center reaches 160 degrees on meat thermometer. 

6.  Allow meatloaf to cool and meat to rest before slicing (about 10-20 minutes)  

Yield:  1 meatloaf

Notes: 

other options - add a few spoons of bbq sauce or Heinz 57 sauce with the ketchup; use tomato sauce if out of ketchup; use 2 eggs instead of 1 egg  if  have 1 1/2 lbs of meat; add oregano

Blog Break

Sorry I've been missing in action lately.  I'm back with some recipes.  Then some quotes. Then some football updates. (Among general and random other stuff).  

Weekly Cooking Menu

Cooking a couple weeks ago:

Monday - 

Kristy's Meatloaf

Baked Sweet Potato Slices

Tuesday - 

Gnocchi 

Tomato and Basil Sauce w/ Mushrooms 

Wednesday - 

Black Bean Tacos

Chipotle Lime Basmati Rice

Glenda's El Chico Hot Sauce 

Chips/Salsa;  Guacamole 

On the Baking "To do" List - 

Glenda's Chocolate Oatmeal Cookies

Bailey Martin's Chewy Oatmeal Cookies

Aunt Floy's Banana Bread - *I love this recipe; making it again*

Apple Cinnamon Coffee Cake (Cooking Light) - *Erik loves this recipe; making it again* 

Blueberry Muffins

Pumpkin Bread

On the Future Cooking "To Do" List -  

Chili w/Cornbread

Lasagna (Spinach or meat - Startcooking.com has a good recipe I've made before)

Chicken Cordon Bleu Chowder (Betty Crocker)

Spicy Collard Greens with Bacon (Betty Crocker)

Katie's Over-the-Rainbow Macaroni and Cheese  (Patti LaBelle) 

Cooking - Chicken Pot Pie

Photo Before:

Photo After: 

Recipe:  Chicken Pot Pie 

From:  Betty Crocker Cookbook (Bridal Edition)

Notes:  This turned out excellent.  Lockstep ate leftovers for a couple of days and said that he'd eat this if I made it the same way again.  I used a frozen, thawed pie crust (Marie Callender's) and then rolled/cut it to fit in the baking dishes (I used 1/4 on the bottom, 1/4 on the top on 1 small dish; then 1/4 on the bottom, 1/4 on the top on the other small dish.  That equals out to 1 pie crust).  Also, I halved this recipe... only made 3 servings worth instead of the full 6 servings (as typed below for the original 6 servings).  

Recipe below is typed as written in the cookbook (Pages 330-331)

"Pot pie for dinner is possible, even if you're busy.  Just pick up two ready-to-use pie crusts instead of making them yourself.  You'll cut your preparation time in half." 

Ingredients:

1 box (10 oz) frozen peas and carrots

1/3 cup butter or margarine

1/3 cup all-purpose flour

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups chicken broth

2/3 cup milk

2 1/2 - 3 cups cut-up cooked chicken or turkey

Pastry for Two-Crust Pie (Page 123)

Directions:

1. Rinse frozen peas and carrots in cold water to separate; drain.

2. In 2-quart saucepan, melt butter over medium heat.  Stir in flour, onion, salt, and pepper.  Cook, stirring constantly, until mixture is bubbly; remove from heat.  Stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and peas; remove from heat. 

3. Heat oven to 425 degrees F. 

4. Make pastry. Roll two-thirds of the pastry into 13-inch square.  Ease into ungreased 9 -inch square pan.  Pour chicken mixture into pastry-lined pan.

5. Roll remaining pastry into 11-inch square.  Cut out designs with 1-inch cookie cutter.  Place square over chicken mixture.  Arrange cutouts on pastry.  Turn edges of pastry under and flute. (See page 126 for Pastry Edges).

6. Bake about 35 minutes or until golden brown.

Yield:  6 servings

Cooking - Apple-Cinnamon Coffeecake (Excellent!)

Photos: 

Recipe:  Apple-Cinnamon Coffeecake

From:  Cooking Light  (The Best of Cooking Light - Kitchen Secrets )

Notes:  This recipe is a winner!  It is delicious hot and fresh from the oven, and it is still delicious several days later!  I made this on Saturday morning and we are still enjoying it on Wednesday!  

Recipe below is typed as it appears in the book (page 13)

"Serve warm or freeze this coffeecake for up to three months."

Ingredients:

For the cake -

1 1/2 cups all purpose flour

1 cup granulated sugar  (I use splenda blend)

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3/4 cup 1% low-fat milk  (I use skim milk)

2 tablespoons butter, melted  (I use margarine)

1 teaspoon vanilla extract

1 large egg, lightly beaten

1 cup diced, peeled Granny Smith apple (about 1 apple)   (I used 1 Honeycrisp apple and didn't peel it, just diced it)

Cooking Spray

For the streusel topping - 

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons chilled butter, cut into small pieces  (I use margarine)

Directions:

1. Preheat oven to 350 degrees F.

2. To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt) in a bowl, stirring with a whisk.  Make a well in center of mixture.  Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist.  Fold in apple.  Pour into an 8-inch square baking pan coated with cooking spray.

3. To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Sprinkle streusel over batter.  

4. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack. 

Yield: 12 servings (serving size - 1 piece)

Aunt Floy's Banana Bread

I will take this opportunity to plug my Aunt Floy's Banana Bread again.  I've made this recipe many times for many years, and my mom has been making this Banana Bread recipe for many more years than me!  So, here again is Aunt Floy's Banana Bread. 

Interested in a good banana bread recipe?

Photo loaf:

Photo close up:

Recipe: Banana Nut Bread

From: Floy (Floy Miner)-->Glenda Ballard-->Marlena Hensarling

Ingredients:

3 ripe bananas, mashed

1 cup sugar

1 stick oleo, melted and cooled  (I use margarine)

2 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

optional: 1/2 cup nuts, chopped  (Tip:  Put in ziplock bag and crush with a rolling pin or something like it.)  (I don't always add nuts, only sometimes)

Directions:

-Add sugar to mashed bananas.  Mix.

-Add melted/cooled oleo to banana-sugar mixture. Mix.

-Add the flour/baking soda/vanilla to the banana mixture. Mix well.

-If using: Add nuts and mix.

-Pour into pan. Bake at 350 degrees F for 60 minutes.  (Sometimes I only cook it for about 45 - 50 minutes for more moist bread) 

Yield: 1 loaf

Disclaimer

This post is a disclaimer on the previous post of Banana Muffins.  I'd almost like to remove the Banana Muffins recipe from the blog because the muffins got all dry on the second day.  I posted the muffins too soon.  They turned out good when they were warm and fresh from the oven, but after a day they got all dry and not good.  So, this is a disclaimer and suggestion to not make that particular muffin recipe.  

In the future, I'll wait a bit before posting recipes to determine the immediate and leftover quality of the food.  I'd like to only post "Best Recipes."  But at least from now on I'll make cooking posts with more info on the meals and baked goods.  

The next blog post will be another promo for my Aunt Floy's Banana Bread because I made it again and it's the best!!  

This brings me to the fact that I've had some mixed results with allrecipes.  My friend, Elizabeth Anderson, mentioned today that she's had mixed results as well.  Eliz has had better luck with recipes from epicurious that tend to come from magazines (like Bon Appetit and Gourmet) instead of home cooks.  I'm going to spend more time on epicurious.  Thanks for sharing the info and link Eliz! 

 

Harvest Moon

Harvest Moon - Pumpkin Ale 

This is one of Lockstep's favorites.  Harvest Moon is produced by the Blue Moon Brewing Company (which is actually owned by the Coors Brewing Company).  We like both Blue Moon and Harvest Moon (not as big of a fan of the Winter blend - Full Moon).  I first discovered Blue Moon during a tour of the Coors Brewery (our Spring Break trip to Colorado back in 2004).  Blue Moon was part of the tour and samples. 

We noticed that we're having a hard time finding Harvest Moon on the store shelves.  Lockstep talked to the "beer guy" at Spec's yesterday and learned some useful info....

Harvest Moon is made with fresh pumpkin.  So since the pumpkin harvest is only for a few weeks that means that Harvest Moon is only available for a few weeks!  

The Blue Moon Brewery website (click on Harvest Moon Pumpkin Ale tab) says that it is brewed from early September through late November.  But, we only found it on the store shelves (in Houston) for about 3 weeks in October.  The Spec's and grocery stores around here have already sold out and are not receiving any more shipments.  

We will definitely stock up next year when we first see it on the shelves! 

Cheers!

Hook 'Em Obama!

Photo:  Barack Obama and Mack Brown (during Obama's visit to Texas during the Primary for the televised debate with Hillary Clinton)

"Since 1932, when Texas played Oklahoma in an election year and Texas won, so did the Democrat candidate.  All I gotta say is 'Hook Em Obama'!"  -- Ben Idom

New on Gmail

Ying just showed me this cool Google update..... Thanks!

Gmail now has cool emoticons.... lobsters, snowmen, coffee, phones, pie, umbrellas... Cool!

Click "Compose Mail"

Click on the little square yellow smiley face "Insert Emoticon"

Choose an emoticon

The lobster even walks and clicks its claws!

Free Starbucks Coffee

Starbucks is giving out free cups of coffee (size - tall; type - freshly brewed) on Election Day!  

AFTER you vote tomorrow Tuesday (Nov 4), go by Starbucks and grab a coffee!  I'll be going by the Starbucks in the Med Center on my way to work! 

Here's the info: Link.

Note - This info was on the Starbucks.com homepage earlier today, but now I can't find it there.  The link takes you to the Facebook promo.  Maybe check Starbucks.com tomorrow?

Park Street Market

My good friend, Whitney Kelly, opened her own business in Carlisle, Arkansas!  

The shop is called Park Street Market, and they have tons of awesome finds!  They have gifts, home decor, Woodwick candles, and so much more.  Seriously cute stuff.  I've already picked out some items to buy!  (They can ship, too.)

If you're ever in the area, then you should definitely stop by and check out this place! 

Here's the shop location: 

Park Street Market

202 Park Street (Hwy 70)

Carlisle, Arkansas 72024

phone: 870-552-7275

Congratulations on the opening of your new shop, Whitney!  

Fitness

Ever since I started gymnastics at 5 years old, exercise, fitness, and health played a big role in my life.  I'm so lucky to have a husband who values exercise and will go running with me!  Right now our usual workout routine is a daily 20-25 minute jog in the park.  Then I do Pilates for about 15 minutes.  I've learned the exercises through some videos (a couple of random purchases at Target in the exercise video section).  I'll just go through the basics (mostly the exercises I like).  Sometimes I go through phases of lifting weights and swimming laps, but they aren't part of the usual routine lately.  

Note - I'm also lucky that I live in Texas.  It's warm here year-round (we had 2 weeks of winter last year in Houston).  The weather here does make it easier to get outside and active. 

Katie Womack and I walk Rice University about once/week.  The trail around Rice is about 3 miles long, so it's a great workout!  Walking with friends is a good way to get exercise and catch up.  I highly recommend "workout dates"!  

Katie and I also did Bikram Yoga not too long ago.  If you want to burn some serious calories in 1 sitting, then Bikram Yoga is the way to go.  Wow.  I think we sweated off several pounds.  Here's the link to the place we go in Houston: Bikram Yoga College of India (the South Blvd location is most convenient for us).  I could definitely go for a gift certificate to this place!  I'm also interested in any good Bikram Yoga places in Austin.  Since we are moving in January, then maybe that can be a resolution for the new year?

Ok, so here are some general workout thoughts:

Tips:

-For accountability, it helps to have a partner.  

-Schedule workout time into your weekly routine.

-Once you're in the habit/routine then keep it going.

-Don't think about it.  Just put your workout clothes on and go.  Don't think about it.  If you stop to think about it there's risk of talking yourself out of it.  Just get dressed and go workout!

Notes:

-Some say to vary your workouts (don't just do the same thing over and over).  I think it's more important to just be physically active.  Just do whatever activity you enjoy!!! 

-The Surgeon General recommends getting a moderate amount of activity (about 30 minutes) most days per week (to improve health and quality of life).  

-The Surgeon General's Report on Physical Activity and Health (click to read and download)

-PDF of Chapter 1 of the Surgeon General's Report

-Other general info on physical activity (for everyone) from the CDC

Some favorite places to run:

Houston:

Hermann Park

Rice University  (campus and the jogging trail)

Austin:

Town Lake

Clark Field  The University of Texas at Austin

Clint Small Jr. Middle School (off Monterey Oaks Blvd if you live in South Austin)

Project Gutenberg

Project Gutenberg:  Tons of books and audio books (free online to view and download!)

I like the human-read audio books.  I just listened to Aesop's Fables yesterday.  Happy reading/listening!

Home Page Link

Audio books Page Link

Human-Read Audio Books Link

Free Ice Cream

Ben and Jerry's is giving out free scoops of ice cream on Election Day!  

AFTER you vote on this Tuesday (Nov 4), go by your local Ben and Jerry's and grab a scoop!  If you're in Houston, there's one on Kirby/Bissonnett (close to both Highway 59 and Rice University). 

Here's the info:  link.

OSU Game Weekend

Austin -

Lockstep and I went to Austin on Friday (Oct 24) last week.  I had an advising appointment at St. Ed's to plan out classes and get info on starting graduate school in the January (Master of Arts in College Student Development).  I'm excited about the classes and looking forward to the program.  

It was a fun weekend hanging out with friends, too.  On Friday night, I went to Trudy's for drinks with Bailey, Justin, and a few others.  Trudy's is a great place for dinner and drinks and I love my Bailey Jane!  On Saturday morning, Jenn and I met up for coffee at our usual place (Barnes and Noble in the Arboretum).  So fun talking and sipping Lattes and Americanos.  I love my J. Giles! :)  

Game time was early today... 2:30... and the weather was perfect!  The Texas Longhorns played the Oklahoma State Cowboys.  The game was a little bit too close for comfort.  The Longhorns came out on top.  Final Score:  28 -  24. Texas!

 

OSU Game (photos):

Lena and Lockstep:

Lena (solo photo... boots!):

The huge screen "Horns Win":

The stadium during the "Eyes of Texas":

    

Back (Entourage and Cooking Summary)

Hi!  So I need to catch up on the blogging thing.  It's been a crazy week at work and then I spent the evenings watching Entourage (among the usual errands/running/pilates/cooking/cleaning routine).  I've had to catch up on the last 4 seasons of Entourage (which is now on season 5).  Where have I been the last 4 years - How did it take me this long to learn about this show?!  I love that Jordan has all the seasons on DVD, so borrowing those and watching episodes back-to-back is great!

On cooking - 

Did anyone make my Aunt Floy's Banana Bread last week?  I made some on Monday (of this past week).  IT WAS SO DELICIOUS!  I didn't add any nuts and I only baked it for about 45 minutes.  It was SO MOIST!!!   Yum.  Seriously, if you like Banana Bread you have to make this recipe.  It is so good!

Last week Lockstep and I were low on cash, so we mostly had spaghetti, eggs/potatoes, and cereal to eat.  We got paid yesterday though and I made Apple-Cinnamon Coffeecake and Chicken Pot Pie today.  I'll (hopefully) be posting recipe/photos of the Banana Bread, Breakfast Tacos, Apple-Cinnamon Coffee Cake (Cooking Light recipe), and Chicken Pot Pie.