Archive for November, 2008
November already, huh? We’re getting old, girl. Well, I’m getting old anyway. You should be too. How unfair!
Another year is coming to a close and I’m pretty glad. I think next year is going to be better but truthfully, I don’t know. Everything is all very up in the air – I suck at up in the air. I need a plan. Working on that…
I don’t really have anything major to report. Um..I’m having a good hair day. My back is a little tweaked, I think I slept on it wrong. Season 4 of LOST is coming to DVD on Dec 9 and it’s already in my blockbuster queue (you seriously have no idea how excited this makes me. Tracey, I hope they have LOST where you are.) I read a 500 page book this weekend about vampires. You would have loved it. We do love us some vampire stories, eh!
Overall, things are ok.
I talk to Josh every once in a while. We talk about you. We think about you a lot, you know.
So, another year. I’m celebrating for you tonight. Happy Birthday, friend.
I miss you and love you.
I adapted this recipe from the original found here and although it’s a bit more sugar than I would normally include in a weekly main meal, it sounded really good and moist and I was in the mood for an easy, tasty recipe. You could certainly decrease the the sugar content by using a lower sugar barbeque sauce and then up the sweetness with Sugar Free Maple Syrup or even Splenda Brown Sugar blend, but I said screw it and used the real thing. It ends up being 5 servings of barbeque sauce spread over 9 servings of meatloaf, so the damage isn’t too bad. Next time I will use the SF maple syrup/lower sugar BBQ sauce method, but now I know what the original is supposed to taste like and I can alter from there.
I just over doubled the recipe so I could get my nine servings and have enough food for the week and also skipped the ketchup on top. There’s enough sauce in this to keep it really, really moist and it just didn’t seem like the right flavor combination.
Honey Barbeque Meatloaf
2 packets low sodium beef bouillon granules
2 Tbls hot water
6 Tbls eggwhites
1 cup rolled oats
2/3 cup Jack Daniels Honey Smokehouse BBQ Sauce
1/2 large, sweet onion, chopped
2 Tbls Worcestershire sauce
2 Tbls prepared mustard
1 tsp.garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. pepper
1/2 tsp. chili powder
1 to 1 1/4 pounds 96% lean ground beef
1 pound 99% lean ground chicken
In a large bowl dissolve bouillon in water. Stir in egg, oats, barbecue sauce, onion, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add ground beef and ground chicken and mix well. Press into an ungreased 8-in. x 4-in. loaf pan (I used my Corningware and it worked great). Bake at 350° for 1 hour or until meat is no longer pink and meat thermometer reads 160°. Let stand 10 minutes before serving.
Makes 9 servings, each:
4.8 g fat
16.4 g carb
32 g protein
A veritable cornucopia of random thoughts that have fled through my gray matter recently:
- I am getting stupider working here. Or is it more stupid? Stupider. Oh christ.
- Fuck it’s cold.
- That turd has a paw print in it. Great. Perhaps I should change the sheets I’m sleeping on.
- Why do I wait until I’m on the verge of pissing myself before getting up to go to the bathroom?
- I wonder if that pimple on my chin is related to the turd with the paw print.
- Get out of my head.
- I need to watch that True Blood series On Demand.
- There is no reason for me to have this much dirty laundry piled up.
- There is no reason for me to have this basket of clean laundry still not put away.
- I look adorable in this t-shirt.
- Kima, doesn’t Mama look adorable in this t-shirt?
- This is the third night in a row that I’ve gone to bed by 9. I am lame.