Halloween passed with a lot of candy, sugar and sweets, but with some semblance of sanity. My husband, the perpetual kid at heart, decided to purchase Pixy Stix the size of rulers, as well as create bags of candy for the fifty trick-or-treaters that we expected to descend upon our street.
Thankfully, only about twenty showed up. I saw the girls have possibly one stick each – but of course, this was done when family members thought I wasn’t watching.
There’s only so much I can do when it’s a battle of one stubborn mom against eight candy loving adults.
My next challenge is to transport the goodies the children collected to my job, so my colleagues can exercise their self-control. I was too distracted this morning to grab the groaning bags of sugar-laden-commercial-holiday loot. Tomorrow’s another day!
The farm just started harvesting the season’s first bunch of broccoli rabe. The leaves and stems are tender and green. I trimmed the ends off, and blanched the broccoli rabe in boiling water until they became a brilliant green. This is a very quick process – probably about 3 – 5 minutes.
I then gathered the greens, and chopped them into thirds (about an inch and a half long). I then squeezed the excess water out, and set aside in a colander to train. Once the greens cooled, I put them into a container to use during the week for various dishes.
Today’s lunch includes:
Blanched organic broccoli rabe with ponzu dressing and sesame seeds
Steamed mixed multigrain rice with black sesame and salt for seasoning
Baked organic turkey meatballs, with two types of mushrooms, onion, and left over hijiki
Braised carrots, bamboo shoots, shiitake mushrooms in a dashi and soy sauce seasoning.
Hopefully we can start counterbalancing all that sugar she consumed yesterday!