Menu & Search

No School Like the Old School

May 21, 2018

Sometimes (okay, a lot of times), I miss old-school blogging. Back before there were ads and sponsors, before there were “audiences” and “influencers,” when people just kept their journals online, and we all read them and learned things and were happy.

Maybe it’s time to bring that back. For those of us who are tired of seeing every blogger write about the same products, all within the same month (coincidence? I think not); for those of us who just want to read about the lives of other interesting people (and see what they eat!); for those of us who write to update our moms and our old friends who refuse to join social media but still look at our blogs for updates (hi Linds!).

I often think I can’t blog because I have nothing to say – but the truth is, I have plenty to say. It just may not be trendy or influencing or beautiful or Insta-worthy or profitable.

This blog started as my online journal, 13 years ago – a web log: a blog. Back when we were all on Blogger; when we all somehow knew each other; when a “meme” was just a list of nerdy questions we asked each other. Over the years, the internet got kinda crazy, and I felt like I didn’t belong on it any more. I was fine with Snapchat until I wasn’t; with Facebook until I wasn’t; with Instagram until I wasn’t. But in the end, this little blog is still here, my journal, my personal space, my non-taggable, unlinked, non-monetized space.

So – hi mom! Hi Linds! Hi J! Want to hear about the boring things I’ve been up to? 😀

Continue Reading

The Instapot

January 16, 2018

I keep calling it that. I know it’s an Instant Pot, but still.

I adapted our original Peggy’s sauce to work in the Instapot! For future reference, here’s how I did it. I usually add at least 2 zucchini and 2 yellow squash, and 3 full cans of tomatoes, but I didn’t want to overfill the pot. This seemed to work great!

  • 3 tablespoons olive oil
  • 1/2 large yellow onion, chopped
  • 4 stalks celery, sliced
  • 4 carrots, sliced
  • 1/2 bulb garlic, peeled and chopped
  • big handful dried basil
  • big handful oregano
  • 1 bay leaf
  • 2 1/2 (28-ounce) cans whole peeled tomatoes, crushed with your hands do this one can at a time)
  • 1 pound cremini mushrooms, sliced
  • 1/2 cup sweet vermouth or red wine
  • 1 zucchini, halved lengthwise and sliced
  • 1 yellow squash, halved lengthwise and sliced
  • Salt

Press the SAUTE button on the Instant Pot. Heat the olive oil in the Instant Pot. When hot, sauté the onion, carrots, and celery, until softened, 5-7 minutes. Stir in the garlic, oregano, and bay leaf, and sauté for a couple minutes more. Add the vermouth and the mushrooms and stir well.

Add the tomatoes from 2 1/2 cans, and the juice from just one of the cans. (You can just crush the tomatoes directly into the pot. Save the rest to use in another recipe.) Add the zucchini and yellow squash, and a good bit of salt. (You can taste the sauce at this point and add more salt as needed). Press CANCEL.

Close and seal the pot, and pressure cook on MANUAL for 10 minutes. Carefully QUICK RELEASE or allow to naturally release. Carefully open the pot, stir the sauce, then taste and adjust salt if needed.

This makes a ton! We usually eat 2 hefty portions on pasta for dinner, have 2 more for lunch leftovers, then save the rest in 3 – 4 quart-sized freezer bags. (Make sure you lay them flat to freeze so they’re easier to store!)

Source: Me and my old pal Peggy.

Continue Reading

Things and stuff

September 27, 2017

I can’t even remember where I got that phrase, but I use it all the time. Things and stuff. Anyway, here are some things I like. And stuff.

I really, really loved this post by Christina. I think a lot of us (me included) tend to underestimate the work that bloggers and YouTubers and Instagrammers and Twitter peeps do. Many bloggers have written posts about how hard the work is, but this is the first one that had me totally hooked, reading through, thinking, “GIRL. That’s a lot of work.” For me, social media on its own would be a hard job. I can’t imagine trying to keep up with multiple platforms, multiple daily posts, responses, links, follows, etc. GAH. Makes me tired just thinking about it. Anyway, I thought this was really well written and interesting. I LOVE day-in-the-life type things. Maybe I’ll post one soon.

So my friends Mia and Josh just had a baby girl named Zara Grey. I haven’t gotten to meet her yet, but I’ve seen photos, and I just want to scoop her up! I also think I should probably call her Zara, but I love Zara Grey so much that I’ve decided it’s her official Crystal-name. Like, one word, Zaragrey. (I think I end up renaming a lot of my friends’ kids, though often, they all become Pickle, because for some reason, to me, Pickle is the correct name for something tiny and cute and sweet.)

I read this post and really loved it. There are some really juicy bits – about finding patterns, designing an environment conducive to being the person you want to be, and reducing the amount of energy it takes to do something that moves you toward your goals.

We have reinstated Monday Movie Nights. We used to go to the movies every Monday night – it gives me something to look forward to, especially on Sunday evenings, when the world seems to become sad and grey, and I begin to dread the work week. (Even though I actually do enjoy my work, it’s still work.) So this Monday, we went to see mother! I’ve decided that it’s not a film I can recommend – it’s violent, over-the-top, sometimes offensive, possibly gone-too-far into the realm of art and pain. But I can’t stop thinking about it, and I don’t know if that means it was a successful film. It reminds me of how I felt after watching Requiem for a Dream or Precious. Kind of horrified, but still intrigued. How’s that for a vague movie description?

Other films we’ve watched recently: The Big Sick (SO GOOD, and now I adore Kumail Nanjiani, and I might possibly watch Silicon Valley), Baby Driver (I totally resisted watching this movie just because of the title, but I ended up really liking it, and also, the soundtrack is heaven), and, unfortunately, Kong: Skull Island. I really, really did not like this movie. (Insert sad face here.)

Current song in my head: White Gloves by Khruangbin.

That’s it for today. Unless you want to look at this.

Continue Reading

In which we embrace the plant-base

August 19, 2017

(Oh hi, it’s been a while, we’re changing things on the blog, etc.)

We’ve been cooking a lot of plant-based dishes lately. This summer, we had a big scare when Justin’s dad had a heart attack. He’s doing great now (walking a lot, eating better, and losing weight!), but at the time, we just didn’t know what the next day would bring. We spent a lot of time in hospital waiting rooms, talking with family, and praying.

We are so grateful that things turned out okay (even if it took 6 stents to get there). Afterward, Justin (finally) got a physical and had bloodwork done, and his cholesterol was high. Um, huh? We eat so healthy! I cook veggies! He exercises for 1 – 2 hours every day!

But then there are genetics, and then there are the many dinners out, and then there are the weekly brunches with eggs cooked with lots of butter, and bacon, and cheese omg the cheese. So yeah, we probably eat better than a lot of Americans, but I haven’t been cooking as much lately, and we don’t make the best decisions when we eat out.

So! We’re making better decisions about our food. We’re still omnivores – I’m not turning down the excellent steak we had at Jeffrey’s for our anniversary (18 years wtf), or the parade of sushi at Otoko last night. We still eat eggs and cheese and charcuterie. We’re just eating much less of it, we’re cooking at home more, and we’re choosing more veggie-based options as much as we can.

Because I’m a dietitian and a food geek, it’s actually fun to have a new spin on things. New challenges, new ingredients, new recipes. It’s not as hard as you’d think – and I’m really proud of how well Justin is doing in the decisions he makes on his own. (My cholesterol and such were great, by the way, but exercise is my enemy, so we’ll start with food.) 😉

I had already been obsessed with vegan YouTube for quite some time. I have tons of ideas and resources, and I’m having a lot of fun with it. As the weeks go by, I want to make note of the things I miss cooking, so we’re sure to include those as much as we can. So far it’s just ground beef. I grew up on that stuff. I love that stuff.

We’re totally up for trying different ground beef substitutes. The Beyond Meat Feisty Crumbles were just NOT our cup of tea, but I remember liking Boca crumbles at one point in our vegetarian years. I’ll let you know how that foray goes!

Anyway (wow, that was long-winded), one of my favorite things is spaghetti with meat sauce. So instead of ground beef, I blitzed some mushrooms in the food processor, sautéed them for a bit, then stirred them into our favorite marinara. And since we like to top our spaghetti with cheese, I tried making some vegan “parmesan,” which I really liked! (Though I’d use a bit less garlic powder and salt next time.) And I was completely happy with my spaghetti, and Justin’s arteries were completely happy with it as well.

Maybe tomorrow I’ll show you the double cheeseburger we ate to balance it all out. 😀

Continue Reading

Independence Day = Hope

July 4, 2017

Word association:

Independence Day
My friends Bud and Lex
Old trucks
My dad
Car shows
Candy apple red
Pretty Woman
Julia Roberts
Brown Eyed Girl
Van Morrison
New York
Night Sky

Happy Independence Day!

(I’m going to guess that there’s one person out there who can follow my random thoughts, and he’s the love of my life) 😉

Continue Reading
Page 5 of 268 1 3 4 5 6 7 268
Type and press enter to search