Memolane goodies

Memolane likes to send me daily emails of my memories from years past, via various social media websites. I can't believe the following photos were taken in 2007, which means my nephew Tommy is almost 6 years old! Where has the time gone? He's such a cutie?! Happy Monday!

In like a lion...

Andresen Road @ 9am , 1 March 2012

In 30 days, the scenery will change... :)

February Intention: Gym-it-up 14 times

Every other month our local gym offers a workout incentive program: complete X amount of workouts, and receive an entry into a drawing for a free month of gym services.

Oh hey... I started writing this post at the beginning of the month and today is the 27th of February. My, how time flies! Well, I have worked out 10 times this month which includes 9 trips to the gym and one run outside. Not bad, yes? We now have dinner plans with the in-laws this evening, so a trip to the gym may not happen. There are still two more gym opportunities to be had (well, four if I feel like doubling up). We keep track of workouts on our home calendar by circling the dates we exercise, which provides for good motivation. I miss last year's calendar where we could affix star stickers on each day, but alas, there isn't much room for notes or stickers on our still awesome calendar.

Photo from buyolmpia.com

Cauliflower Crust Pizza

You taste good with ranch dressing. And by golly, do Americans LOVE ranch! Picture from  wikipedia.org. 

You're probably thinking "WTF? Cauliflower?!" Why yes, it IS possible to make a pizza crust with this vegetable, and apparently it is the cool new thing! I found this recipe via a friend's Facebook page and had also noticed it around other blogs and Pinterest as of late. Without further ado, here are a few photos along with commentary on my BBQ chicken pizza.

Rice your cauliflower. Cut of the stems, chop it into small pieces, and throw it in your food processor. If you don't own a food processor, you can also grate the head of cauliflower with a cheese grater.  Once you've completed the ricing, microwave (in a safe bowl) the contents for about 7-8 minutes. 

Next, I skipped the photo part (as my hands were messy) where you add two eggs, about a cup of mozzarella cheese, garlic powder, thyme (I was out of oregano), and pepper. Mix these ingredients together with the cauliflower and get ready to assemble into a crust formation on your baking sheet. If you're worried about the eggs cooking, give the cauliflower a few moments to cool. Next, be sure to use your favorite non-stick cooking spray to coat your baking sheet. Don't be a fuddy duddy like me and brush it with olive oil; the crust WILL stick. Assemble as you see fit and bake in a pre-heated 450* F oven for 15 minutes.

My oh my, the smell of this crust is amazing! I suppose you could top this with a little more cheese, broil, and then dip in your favorite marinara sauce. Despite the random sticking, the crust was still enjoyable.

Mixed greens, shredded/cooked chicken breast, BBQ sauce, diced tomatoes, jalapeno, and pepper served as pizza toppings. 

Top with parmigiana and mozzarella cheese. 

Broil until brown and bubbly. This pizza was a big hit with us and tasty to boot. I was surprised at the subtle taste of cauliflower and how well everything tied together. I may try to cook the crust at a higher heat (with watchful eyes) next time to see if it holds together... or possibly make a smaller pizza? This was definitely an eat-with-a-fork meal. Enjoy!

Farmers Market Nutrition Program

 

Photo from http://vancouverfarmersmarket.com

$100,000 in allocated state funding for the Famers Market Nutrition Program is on the chopping block. If this funding isn't secured, federal dollars are also at stake and thousands of recipients may lose out on additional vouchers for local, healthy foods. I wrote this email tonight to my elected officials and put out the word via Facebook. For more info on the program, check out this link. 

Here's the letter I wrote to my elected officials. Feel free to edit, use, and distribute widely!

In my line of work, I provide information and referrals over the telephone to social and health services to residents throughout southwest Washington state. A large percentage of these calls include requests for food benefits, either through the SNAP or WIC programs, or through referrals to local food pantry sites. Many of the callers who seek services are often at a juxtaposition of where to direct what little income may be available to their household, and often left to wonder from what source their next meal may come.

With this economic downturn and the rising costs of food, it is important for those who must rely on these crucial supplemental services to be able to access quality, healthy foods from local outposts. By preserving the state funding for the Farmers Market Nutrition Program, we can ensure that this funding can be matched by the federal government. With your support, local farmers will be able to employ workers to grow, harvest, and sell food back to their respective communities throughout the state.

Recipients of these benefits cannot be ignored or brushed aside. It is imperative to the health of children, mothers, and senior citizens to be able to access fresh, affordable produce throughout each month of the year, especially during the spring and summer months when the bounty is plentiful and available on a local basis. I urge you to preserve this funding and thank you for your representation.

Sincerely,
Cara K.....