Quarantine Truth

When confronted with rules, limits, boundaries, and hard lines, do we rage, fall asleep, disassociate, blame? Cry? Scream? Give up? Bang on our pans at 7 p.m.? All perfect responses. But then what do we do when the anger subsides, our tears dry up, and it’s 7:05 p.m. and we’re still quarantined and afraid, or sick, and alone? 

The Buddha said, “Better to live one day seeing the rise and fall of things than to live a hundred years without ever seeing the rise and fall of things.”

What do we do when everything we use to distract ourselves from the fact of our impermanence is taken from us? Not because we signed up for a Zen retreat, but because of war or disease? 

For a culture endlessly intrigued by mindfulness, and by the allure of being truly present, this is our moment. For once, there’s nowhere else to be.

by Bethany Saltman (you can find the full article on Goop)

A Week of Keto Meal Delivery

I’m slowly losing my wellness motivation while self isolating. So I ordered a week of Keto meals hoping it would help.

The plan I purchased is 3 Keto meals per day, Monday through Friday through a company called Plan Uno. I was assured with a written form all meals are being prepared with the necessary Covid precautions taking place. They deliver the meals everyday in insulated bags that I then return to them the next morning when they arrive again. Easy squeezy.

It was the jumpstart I needed and I still got to eat waffles and pancakes. Score!

The downside: I no longer have two of my quarantine past times: cooking and snacking. 😉

April Recap-Week 4

Summer temps have arrived.

I’m now part of the Dalgona Coffee fan club. It reminds me of a creamy coffee candy. This stuff is GOOD!

The new backyard patio and not-so-great grass have been put in. Next up: painting and new plants.

Sr. Elizondo and his birthday breakfast provolone. Then came the birthday caldo, birthday paella, birthday lemon cake…..

AfterLife Season 2 began today! My heart’s all a-flutter. I’ll be binging this next week.

A 4 hour wait at the Immigration office for a 5 minute appointment. Grrr.

April Recap-Week 3

I finished, “The Bella Vista” by Colette. She’s become one of my favorite writers.

Getting closer and closer to “au natural” hair color.

Makeshift masks for these unfortunate times.

When I’m in need of a giggle, I take a look at Leslie Jordan’s instagram.

My dog’s been waking up super early, telling me she has to pee. I get up to open the doggie door and she immediately goes back to her bed and sleeps. What’s that about….

Before pics of our backyard that will be getting a much needed makeover.

April Recap-Week 2

The Quarantine Edition.

It’s official. Mexico has been quarantined stay at home. Looks like everyone got the memo on our street.

I ran out of my specialty loose leaf teas and now I’m saying, “Hello again” to the grocery store tea bags.

I also had to make a quick run to GNC in the mall and the parking lot looked like this. GNC was one of 3 stores in the entire mall still open. Super weird.

Beautifully blooming roses from Sr. Elizondo when it was still okay to buy things from people on corners.

The next door neighbors thawing fish outside on their balcony, and in the sun no less. Are they trying to get sick??? (Yes, I am paparazzi photog’ing now. #quarantinelife)

Pork,Squash and Corn Guisado

Just when I think it’s summer, we get a cold day. Sr. Elizondo made this guisado and it’s worth a post. The juice is especially good.

Makes 4 servings

  • 1lb pork leg cut into squares
  • 2 Green squash cut into bigger cuts (so it won’t melt into the juice)
  • 1/4 inch slice of onion diced
  • 3 Roma tomatoes
  • 2 Corn on the cobs
  • 1/2 Red Pepper cut into squares

Fry meat in small amount of oil until cooked

Add the corn, onion, pepper to the meat and cook for 5 minutes on low-medium heat

In a blender: Put in the tomatoes, 1/4 tsp Cumin, 1/2 tsp Oregano, 1/4 tsp Garlic powder, salt to taste.

Add the squash to the meat and veggies and continue cooking.

Pour in the blender mixture.

Cover the guisado and cook on low temp 15-20 minutes or until well cooked.

Serve with orange tostadas. 🙂

April Recap-Week 1

Gettin my yoga on from my favorite, “Yoga with Adrienne” on Youtube.

Happy 12th Birthday to the four legged love of my life.

Watched, “Miracle in Cell 7” on Netflix. It’s the sweetest and the BIGGEST tearjerker movie I’ve seen in years. A “Must See” if only just to watch the cutest little girl in the world.

Taking some clippings to make some new starter plants. Fingers crossed.

My hair has finally grown out enough for French braids. Just in time for summer.:)

Recipe-Chicken and Andouille Gumbo

I’m having a proud kitchen moment that I made this. I was a little nervous it was beyond my skill set, but I powered through and it turned out delish.

Ingredients

  • ¾ cup canola corn, grape-seed, avocado or sunflower oil
  • 1 ¼ pounds boneless skinless chicken thighs
  • 12-16 ounces andouille sausage sliced about ¼-inch thick
  • ¾ cup all-purpose flour
  • 2 medium bell peppers diced small
  • 1 large sweet yellow onion, diced small
  • 3 stalks celery diced small
  • 4 medium carrots diced small
  • 6 cloves garlic finely minced
  • 5 cups low sodium chicken stock
  • 2 medium-size bay leaves
  • 8 sprigs thyme
  • 1 tablespoon sweet paprika
  • 2 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½-1 teaspoon cayenne pepper
  • ½ teaspoon finely ground black pepper
  • 28- ounces fire-roasted diced tomatoes 2 14-ounce cans

Instructions:

  1. Season the chicken on both sides with kosher salt and pepper.
  2. Heat 2 tablespoons of the oil in a large Dutch oven or heavy-duty pot over medium heat. When the oil is hot, add the chicken and cook for 4-5 minutes, undisturbed until light golden brown. Flip to the other side and repeat cooking for another 5 minutes.
  3. When chicken is browned on both sides, remove it to a plate and set aside. Add the sliced sausage to the pan and cook, stirring occasionally for 3-4 minutes or beginning to brown. Remove sausage with a slotted spoon to the bowl with the chicken.
  4. Reduce heat to medium-low and add the rest of the oil to the pot. With a metal spatula or wooden spoon scrape off the brown bits on the bottom of the pan. (These will add great flavor to your roux.)
  5. Add the flour, ¼ cup at a time, stirring constantly after each addition, until all lumps have disappeared.
  6. Continue to cook on medium-low, maintaining a low but steady simmer. Stir every 3-4 minutes (more frequently during the last 5-8 minutes) until the mixture reaches a deep golden brown color. This will take about 30-35 minutes, depending on your heat level. If the roux starts changing too color quickly, reduce the heat so it won’t burn.
  7. Add the carrots, bell pepper, onion, and celery and cook 2-3 minutes, stirring frequently. Add the garlic, cook and stir for another 30 seconds.
  8. Slowly add the chicken broth while stirring. Add the reserved chicken, sausage, bay leaves, paprika, oregano, onion powder, garlic powder, cayenne and pepper.
  9. Drain the fire-roasted tomatoes through a sieve. Add the drained liquid to the pot. With your fingers break up the tomatoes into smaller bits then add the tomatoes to the pot.
  10. Simmer for 45 minutes, stirring occasionally. Remove the chicken with a slotted spoon to a plate and allow to cool. When cool, pull the chicken apart into bite-size pieces and return to the pot. Serve warm on its own or with jasmine or basmati rice.

This recipe serves 8-10.

Recipe via thecafesucrefarine.com

Calories430kcalFat30gSaturated fat5gCholesterol82mgSodium541mgPotassium547mgCarbohydrates18gFiber3gSugar5gProtein22gVitamin A5652%Vitamin C36%Calcium68%Iron