This time of year I usually have a home improvement project planned. I just picked up some laminate flooring to put in the gym to finally finish updating the room. We also had a couple day warmup so I got out into the sunroom to clean up. It’s where I’ve been parking some of the items I’ve decluttered just in case I regretted removing one of them from the house. I also strung up come cafe lights so it’ll be a nice place to hang out come summer. I happened to get my first shipment of Black Rifle Coffee on the same day the lights arrived, which explains the photo.
I’ve lost 4.1 pounds so far this year and tomorrow 80 Day Obsession starts so I’ll be knocking up my workouts a notch. I’m having a lot of fun trying new recipes like this fabulous Chicken Caesar and Pasta Fagioli.
And I’ve started bugeting for a cruise next January so I’ll have a great reward if I’m successful with my year of transformation. I think I’d consider becoming a coach as well.
Happy New Year!
Last year I had tried to focus on simplifying my life 🙂 I decluttered and minimized and destressed! I left my old position that had turned into doing 4 peoples jobs and found a lower stress role that pays more 😉 I finished my Certificate for Sustainable Food and Farming with a 4.0 and completed a third year as a workershare to make progress towards my farming/homesteading dream. I finally had a chance to visit a water park and found its my happy place and already return trips planned for next year. And…I lost 37 pounds in 5 months to make progress towards my weight loss goal 💪
This year’s goals are already planned!
❤️ Get sunburned on the lazy river
❤️ Go on at least 4 hiking/backpacking trips
❤️ Do at least 4 Beachbody programs
❤️ Put my Bowflex dumbbells to work with a strength training routine
❤️ Read at least 20 books
❤️ Save the first $10,000 towards my dream homestead
❤️ Complete another season as a workershare
On the 15th, I start 80 Day Obsession with a challenge group. I’ve already started doing the diet side, which for Beachbody is Portion Fix. It’s pretty good and focuses on fresh real foods with lots of protein and veggies and lower carbs. I’ll be doing occasional snapshots of my days food for accountability. This one was a Portabello and Goat Cheese Omelet, Turkey Chili, snacks of Peanut Butter Toast, Cottage Cheese and Fruit, and a Caesar with Chicken Enchiladas. It’s actually more calories than I’m used to and can be broken into 4-6 meals, so I’ve been super full.
It’s -8 right now with a -18 windchill so not much is growing. My farmer lost half a hoophouse of carrots because of the extended period of subzero temps which eventually froze the ground, which is a real bummer. My season ended earlier in December this year for the same reason and I’ll be off until April. The only thing I have growing right now are sprouts, and they are in full production and helping with my diet 😀
Lets get ready to rock this year! I’m looking forward to sharing my food, farming, and homesteading adventures with you again.
I spent most of my time this week finishing my research paper on hoophouses for season extension for my class on organic vegetable production. It was submitted today to finish up the class and with that I’ve completed all of the requirements for my Certificate in Sustainable Food and Farming!
Now that things are slowing down and I’ve only got two more shifts left at the farm, I’ll have more time! I’ve just started paging through this years seed catalogs and I’m starting A Week of Hard Labor tomorrow so I can play with my weights.
My first batch of sprouts for the season is done! I got pitas and salad fixings this week so I can eat plenty of them. My first experiment with microgreens should be ready to harvest by the time I finish up the sprouts.
1 lb ground beef
1/2 cup chopped onion
2 cups shredded cheddar
20 oz enchilada sauce
8 flour tortillas
Brown ground beef. Mix in 1 cup enchilada sauce and 1 cup cheese. Spoon mixture into tortilla and roll up. Place seam side down in 9×13 pan and cover with remaining sauce and cheese. Bake at 350 for 30 minutes.
At the farm, the winter carrots are now ready to harvest and are gorgeous! This is what I harvested for myself this morning after spending time weeding and thinning beets.
Back home, I rescued my forgotten dry beans from the fence line. The Cherokee Trail of Tears have a fun new pixalated version joining the rest of the plain black beans. I brought in 2 quarts of them, plus just shy of a quart of the Hidatsa Shield.
And I juuuuuust got started on my winter cross stitch project 🙂
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
28 oz tomato sauce
6 oz tomato paste
1 1/2 tsp salt
1 tsp oregano
12 oz cottage cheese
1/2 cup grated parmesan
12 oz lasagna noodles, uncooked
16 oz shredded mozzarella
Brown ground beef, onions, and garlic. Add tomato sauce, tomato paste, salt, and oregano. Cook until warmed through. Layer meat sauce, double layers of lasagna noodles, and cheeses in crockpot, ending with a layer of cheese. Cover and look on low for 5 hours.
1 lb chicken
1 Tablespoon oil
1 medium onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
1 clove garlic, minced
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoonblack pepper
1 cup dried stelline pasta
Precook chicken and finely dice. Heat oil in a large stockpot and saute onions until transparent. Add carrots,, celery, and garlic and cook an additional 2 minutes. Add broth, chicken, and spices. Bring to a simmer and cook until carrots are tender. Add pasta and simmer 7 minutes. Remove bay leaf before serving. Makes about 6 servings.
2 TBSP EVOO
2 TBSP balsamic vinegar
1 TBSP ketchup
1 TBSP dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
2 slices bacon, cut into 1/2-inch pieces
4 ears of corn, kernels cut off (about 2 cups)
2 TBSP butter
1 bunch Swiss chard, chopped (stems and leaves separated)
3 scallions, sliced
salt and pepper, to taste
Whisk EVOO, vinegar, ketchup and mustard in a small bowl. Brush over chicken and grill until cooked through.
Meanwhile, in a large skillet or dutch oven saute bacon until crisp. Add corn and swiss chard stems and cook until tender. Add butter, chard leaves, and scallions and cook several minutes until chard is wilted. Season with salt and pepper and serve with chicken.
2 TBSP butter
1 onion, diced
4 carrots, diced
4 stalks celery, diced
3 cloves garlic, minced
1 lb cooked turkey
64 oz broth
1 TBSP parsley
1 tsp thyme
Salt and pepper
8 oz pasta
Sauté onion, carrots, celery, and garlic in butter until softened. Add turkey, broth, parsley, thyme, salt, and pepper and bring to a boil. Simmer 30 minutes. Add pasta and simmer 10 minutes.
It was unpleasantly rainy and just above freezing for my workershare shift. The 3 tunnels are setup and ready for winter, and I spent my time hoeing the newly sprouted spinach in one. Outside there were still a few crops toughing it out.
The snow started flying yesterday closing the book on another season. I took a week of inbetween jobs and really worked hard on relaxing 😀
And I started the new job yesterday! I’m on a team of 4 now instead of everything being all on me. And I don’t have to manage a team anymore. And I don’t have to do 3 OTHER peoples jobs anymore! I can feel the stress just melting off.