Gripe Of The Day

Getty Images

Scrambled Defense

So, as you all know, of course, the Hawks are leading the Western Conference standings in the NHL as of now; but, that could all change later tonight. Once again, they are facing a Phoenix Coyotes team who fought their way back into a game on Saturday, took it into overtime, and then beat the Hawks.

What will happen tonight at the United Center? Your guess is as good as mine. But, I can tell you what to watch for.

One problem I have noticed time and time again is a lack of awareness in the defensive zone. Or something. I'm not sure if the guys are playing like a "zone defense" as you'd see in a basketball game, or what they are doing. Apparently, they don't know, either.

A lack of physical play can be blamed, but more than that, I think it is just guys not being aware of what their job is supposed to be when they are defending their net. If they don't know what their assignment it, then things aren't going to go well.

I see the defensemen moving out of positing to cover someone in the corner, and no one coming back to cover the side of the net, nor covering an opponent. The forwards have to be much more aware of what's going on in their zone and stop STANDING AROUND!

Really, I see them waiting at the blueline for the greatly anticipated breakout pass...that's not coming, oh, and guess why?! It's already in your net!!!

Move your feet. Cover someone. You know enough to fill in for the D when they pinch in the offensive zone, so...hey, here's a novel idea: cover for them by the net, or in the slot, when they check an opponent in the corner in your zone.

Yeah, I know the Hawks are in first place now, and I know they can score. But they have to learn to defend their zone a little better, and stop letting the goalies take all the heat for losses.

Favorite TV Chef Poll Results

And the winner is....Ina Garten, the Barefoot Contessa!

I'm not surprised; she's one of my favorites. There's a simple roasted chicken recipe of hers that I've been intending to try, where you stuff an onion and a halved lemon inside the cavity of a whole chicken and bake it like that. She says it is fantastic. It looks almost too simple, yet if it makes a nice lemon chicken, hey, I'm sold on the idea!

Second place is a tie between Bobby Flay and Guy Fieri. While Bobby can get on some people's nerves (several have said this to me), who doesn't like to watch Guy bite into luscious bad-for-you food on Diners, Drive-ins and Dives?! LOL!

Another tie for third place between Paula Deen and Gordon Ramsay. While 'ol Gordie is outwardly abrasive, you might have suspicions about what the ever-funny-and-sentimental Paula is really like when the cameras are off!

All in all, I think this was a fair representation of what people like. You need to have good recipes, but there is also an entertainment factor, as well as a likability quota. Ina has a genuine, mellow character and the structure of her show makes you wonder how each cooking adventure is going to turn out. It seems more real-life than a lot of the other shows, in my opinion.



LINKS:
Food Network tv schedule

Strength in Numbers

CARDIO

The term "cardio" refers to any type of exercise which will target your cardiovascular system; in other words, it'll make your heart beat faster, and let you know you're still alive. Cardiovascular exercise has numerous health benefits like lowering your blood pressure; the goal is to help make your heart and lungs stronger.

At the start of any exercise program, your endurance is something you will need to build on. Don't decide you want to start running and expect to go 10 miles on the first day. Your plan should be to condition yourself to be able to withstand increasing challenges of whatever activity you choose to participate in. Pick something that is interesting to you, or at least a task you'll welcome on a regular basis and not avoid. If you hate running, don't pick running.

Keep in mind that taking time off isn't necessarily as bad as you think, either. I have weeks where I'm too over-worked or too tired for exercise, and yet, when I pick it up again, I find that I have not lost much of the stamina I had previously built up. Think of it like accumulating coupon points, or cell phone minutes; even as much as a month later, you will still retain a level—or close to it—where you were previously.

Here are just a few suggestions for your cardio exercises:
1. walking
2. jogging/running
3. bike – either stationary or outdoor cycling
4. eliptical trainer
5. fitness class (if you're a joiner)
6. martial arts
7. cross-country skiing
8. snowshoeing
9. stepper
10. tennis
11. swimming
12. jumping jacks
13. jumping rope
14. jumping on a mini trampoline
15. dancing to your favorite music
16. housework such as mopping floors, vacuuming, or washing windows
17. mowing your lawn with a push mower
18. raking leaves in your yard
19. washing and vacuuming your car
20. playing catch with your kids (football or baseball; either is good!)

I bet you never thought that being good at something would equate to burning fewer calories, but that’s exactly what happen with consistent exercise. Once an activity becomes easy, that means it is time to change things up so that you continue to challenge your body.

A word to the wise:
I know you read this on packaging and hear it on tv, but before you begin an exercise routine, you would benefit greatly from visiting your family physician prior to starting. Then you'll have an "official" record of your weight, your blood pressure, and an overall impression from your doctor about the shape you are currently in. He/she will help you monitor your progress and the health rewards. Also consider that any medications you take on a regular basis may need to be monitored, as well.



REFERENCES:
http://www.exrx.net/Lists/CardioExercises.html





>>>DISCLAIMER:
The "Serial Baker" (a.k.a. "Goldie") is NOT a certified personal trainer. Before beginning any exercise regimen, consult your physician for a full medical evaluation and his professional recommendations. It is your own responsibility to get your health checked prior to performing any tasks which can result in injury, illness, or mental fatigue. Advice given on this website is to be considered only a suggestion, and any persons involved—within this article, or follow-up comment(s)—will not be held responsible for any losses resulting from the use, or misuse, of this information. Perform these exercises at your own risk.

Ham and Cheese Roulade

I found this recipe online at Food Network when I was looking for something low carb which contained ham and cheese. It turned out AMAZING!

Ham & Cheese Roulade

Roulade:
5 T. unsalted butter
6 T. all-purpose flour, plus more for dusting the pan
1 1/4 c. whole milk, heated
4 large eggs, separated
1/2 t. kosher salt
freshly ground black pepper


Filling:
2 oz. thinly sliced ham
4 oz. coby-Jack cheese, sliced
optional: 1/4 c. finely chopped fresh parsley leaves


Preheat the oven to 350˚.

Line a buttered 15 by 10 (1-inch) jelly roll pan with parchment paper. Butter the paper, dust with flour, and tap out the excess. (yes, this IS actually necessary)


Melt the butter in a small saucepan over medium-high heat.

Add the flour and cook, stirring, for 3 minutes.

Increase the heat to high, whisk in the milk, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes.

Transfer to a large bowl and whisk in the egg yolks 1 at a time. Season with the salt and pepper.

Beat the egg whites until soft peaks form.

Stir 1/3 of the whites into the yolk mixture...

...and fold in the rest...

Pour the batter into the bottom of the prepared pan and smooth gently with a metal spatula.

Transfer to the oven and cook until golden and firm to the touch, about 15 minutes.

Increase the oven heat to 375˚.

Cover the egg sponge with a buttered piece of parchment paper, buttered side down. Cover with a damp kitchen towel and invert onto a work surface.

Peel off the paper from the top.

Layer the cheese over the sponge, leaving a 1/2-inch border on all sides.

Arrange the ham on top...

Place a flat baking sheet next to the sponge. Starting with 1 of the longer sides, use the towel to help roll the sponge up jelly roll fashion.

Carefully roll onto the baking sheet pan.

Return the roulade to the upper third of the oven and bake until the cheese has melted, 8 to 10 minutes.

Use a serrated knife to cut crosswise into slices.

Casey could not wait for me to grab the camera; he nibbled the corners! LOL!

Toasted Marshmallow Brownies

One night, recently, while sitting on the couch watching the Hawks play some awful hockey, I suddenly got a craving for toasted marshmallows. And brownies. As I said this aloud to my husband, the concept came together in my mind: I can have BOTH!

Toasted Marshmallow Brownies

2 sticks butter (no substitutes)
1 c. cocoa
2 c. sugar
2 t. vanilla
2 eggs
1/2 c. milk/cream
1 1/4 c. flour
1 t. salt
8 or 9 large marshmallows
1 c. chocolate chips

Heat oven to 350˚. Grease an 8x8 baking pan. (you can also use a 7x11 pan, for thinner brownies)

Melt butter in a medium saucepan...

...add cocoa and stir to combine.


Make sure the butter is completely melted and the mixture looks like chocolate sauce, and your house smells wonderful....
Remove pan from heat!

Stir in sugar and vanilla; blend well.
Mix in eggs...

...mix in milk, salt and flour.
Pour into prepared pan.
Toast marshmallows over open flame of gas range one at a time, and stir into pan of brownie batter as you see fit.


I added what was left of a package of both milk chocolate chips and semi-sweet chocolate chunks; it was approximately one cup when combined. And I admit that if I'd had a package of mini marshmallows handy, I would have sprinkled some on top, too. Yes, the hockey was THAT BAD!

Set the spoon aside and save it for Casey. He will be available to come to your house and clean it thoroughly. :-)

Bake for 30-40 minutes until edges of brownies begin to pull away from the pan.

NOTE: during baking, the marshmallows will puff up considerably, so be sure your oven rack is in the center of the oven with no rack above the pan. Allow to cool and cut into squares.


Ooey-gooey chocolatey deliciousness!!!!


Yes, they are as good as they look. The final result is very fudgey and still somewhat gooey in the center. But I don't see anything wrong with that at all. In fact, I'd be willing to fight with anyone who disagrees with me on that particular point.


NOTE:
Amy, I'm sorry!!! I know this does NOT fall into the "low carb" category. We will start the Strength in Numbers features on Monday.

random amusements

I have a confession...I'm a bookworm.

I love books. Always have. Ever since I was a kid, I have collected books. It has gotten more serious over the years, too.

Now, I'm not one of those types like you see on that "Hoarders" tv show—I do possess the ability to sort through my books and edit what's in my library. There are certain things which hold no personal, historical, sentimental, or literary value, and I get rid of those unneeded things. Especially just prior to moving! But I do have a nice collection of books.



I don't go crazy with purchases, as I am not the typical "impulsive buyer." But Barnes & Noble just had a sale where I was able to purchase several hard-cover books for $3.99 each. There were a few more on my booklist, too.



I'm not strictly loyal to Barnes & Noble, either; if Borders has a sale, I'll browse their shelves or website, and maybe make a purchase. But B&N had a better selection for a better price, and price was the deciding factor.

I only do this about once per year, I'd estimate. I doubt that makes me a full-fledged addict. Or does it...?

Chicken Two Ways

Chicken with teriyaki marinade, and plan salt-n-pepper chicken; with a side of veggies.

Chicken Two Ways

3 or 4 boneless, skinless chicken breasts
1 T. olive oil
teriyaki marinade (either store-bought or your own recipe)
salt and pepper

Strategy:
The idea of this "recipe" is to prep and cook a bunch of chicken which you will then consume over the next few days. If it is available and handy, perhaps you will be less inclined to snack on crackers and cheese, or other carb type snacky foods. You don't have to do plain and teriyaki—that was just the way it worked out for me. And if you want to do a larger quantity of chicken, then have at it!

1. Trim any fat or "yucky bits" off of the chicken. Cut into bite-sized pieces, or into strips. Whatever you prefer.
2. Divide up the chicken into separate batches, if you want to flavor it in different ways for different purposes. (for instance, I wanted plain chicken to put on a salad, and my husband had a taste for teriyaki chicken.) Season as you like.
3. In a frying pan, sauté the chicken—I did the plain chicken first—in olive oil until cooked through. Set aside in a container to cool, or use for your dinner tonight; saving leftovers. Cook the next batch. Use as you prefer.


My dinner—some steamed veggies and the salt-n-pepper chicken over mixed greens:

Mushrooms Pork Chops

This is one of my all-time favorite dinners.

Mushroom Pork Chops

4 boneless pork chops
1 T. olive oil
1 can cream of mushroom soup
1 lb. mushrooms, sliced
1 c. milk or cream
seasonings: celery salt, black pepper, onion powder, marjoram

1. In a large frypan, brown the pork chops in olive oil over medium-high heat.
2. In a mixing bowl, combine soup with milk/cream; whisk together well. Add seasonings; whisk.
3. Add mushrooms to pan.

4. Pour soup mixture over mushrooms and pork chops.

5. Turn down heat, cover with lid, and allow to simmer for 35-45 minutes.


Sorry I didn't get a photo on the plate, but we were too damned hungry on this particular night. Plus, my camera has been...well, pissing me off quite a bit lately. Batteries go dead too quickly, and I have to reset the date every time I open the battery compartment to replace them or swap out the photo card. Grrrr...I need a new camera!