My friend Zannie over at My Mixing Spoon made orange muffins. She told me that she processed and entire orange, peel and all to add to her recipe. Genius! She was able to get the intense flavor of the orange in her recipe.
I was creating a brown bread recipe that will be featured on the Wondermill blog soon. When the bread was done and piping hot, I wanted that intense orange flavor to spread on top of my bread. So I took Zannie’s idea and processed a Tangelo in my food processor. Within a few moments I made a Super Quick Marmalade for my brown soda bread.
Today is my first day back into an office environment. It’s going to be a long day. I spent the last two years working from home. My kitchen table was my office space. Not such a good thing though. I wasn’t eating a whole lot of peas and carrots.
If you are looking for an excuse, you will definitely find one. I had an excuse for not exercising almost everyday. I let other things become my priority. This past week was my last week working from home. And to my surprise, I ran 7.52 miles this week. Why? Well, I was going back to the office and I had gained 30 pounds in two years. i don’t even have business attire that fit me. My uniform for the past two years was a pair of sweats. Also, not a good thing.
I use arrowroot as a thickener instead of flour or cornstarch. Unlike cornstarch, arrowroot is completely flavorless and will not impart a starchy taste into puddings or other dishes that it is used to thicken. Also arrowroot is much more digestible. Just make sure you add it to a cold or room temp liquid before adding it into something hot as it will clump into one ugly mess.
Author: Marlene Baird
¼ cup orange juice
¼ cup reduced-sodium chicken broth
1 teaspoon Arrowroot
1 teaspoons extra-virgin olive oil
1 10-ounce bag shredded or julienne-cut carrots (I julienned my own)
1 teaspoon butter
¼ teaspoon salt
Whisk orange juice, broth and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots along with butter and salt.
Cover and continu` cooking, stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes.
I didn’t realize how convenient my pantry door was. The door that housed the junk food the hubby enjoys eating. Yes, I often opened the pantry door and staring at me would be lots of goodies, err, baddies. Things you should only eat in moderation or not eat at all.
But if I stay organized, and don’t have a pantry in my office cubicle, that will be half the battle.
Oh my friend Sarah over at Losing Weight and Having Fun, helped me get motivated to move again. I signed up for two 5K races. See Jane Run on June 8 and Drag N Fly on September 21.
Thanks for stopping by and have a great day. I sure hope I do
I love the weekends. I mean really, who doesn’t? But I love them even more because the hubby and I usually spend the weekend doing things together. This morning I woke up to the sun shining though the blinds in our room. I didn’t sleep well and inadvertently slept in. I woke up and was surprised to see that it was almost 8:00 a.m.
I was thinking to myself, I am wasting the day away if I stay in bed to long in the mornings.
So I got myself together and took a trip to the local farmer’s market. I immediately spotted some Golden Yellow Tomatoes. I scooped up about a pound of them and put them in my bag along with lots of other incredibly great fresh produce.
When I got home, I decided I wanted to make a tomato jam, and now I wish I bought more than a pound. The good news is I can still have a small batch of quick golden yellow tomato jam and spread the love on my toasted bread.