Dinning Alone

selfactivated

selfactivated

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Apr 11, 2006
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Monday 9, April 2007

Relieve the pressure cooker

"Even though you may want to move forward in your life, you may have one foot on the brakes. In order to be free, we must learn how to let go. Release the hurt. Release the fear. Refuse to entertain your old pain. The energy it takes to hang onto the past is holding you back from a new life."

-- Mary Manin Morrissey

Journaling is a great way to release and let go. To get things off your chest. Our minds are our own worst enemies. The same thoughts go round and round in the same old ways and keep us stuck.

If something bothers you, write about it. Get it out so you can see it from a different perspective. Let it out. Let it go.

Owning and healing your pressure cooker is an important step in claiming your power, building your esteem and making your stand.

"In truth, to attain to interior peace, one must be willing to pass through the contrary to peace. Such is the teaching of the Sages."

-- Swami Brahmanada
 
Vereya

Vereya

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Apr 20, 2006
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selfactivated said:
First I try choc milk.....Im allergic to it (usually gives me a migrain BUT if I have one it takes it away.....stange I know. If that doesnt work then I have Imatrex.....high dose migrain pills.
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Thanks, Tam, I will give it a try next time. Hope it won't be too soon, though. What helped me a little last time was washing my forehead and temples with some perfume. I remembered reading in some nineteenth-century novels that some ladies who had migraines did it. It actually seemed to help
 
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Vereya said:
Thanks, Tam, I will give it a try next time. Hope it won't be too soon, though. What helped me a little last time was washing my forehead and temples with some perfume. I remembered reading in some nineteenth-century novels that some ladies who had migraines did it. It actually seemed to help
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Remember the scent you used becae sometimes scents can trigger it......lil old ladies in grocery stores drive me nuts.
 
selfactivated

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I made the fish pie tonight Its a really good typical English dish. Personally Id add some spices in the potatoes, a splash of the left over cream, white pepper instead of black.....garlic........possibly an italian seasoning but thats how I make my mashed taters
 
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hermanntrude said:
this is a fish pie recipe I use to impress people and take them a step closer to heart failure. It can be toned down quite extensively on the fat-and-cheese side. An excellent thing to do is leave the skins on the potatos

The whole fish pie thing is one of the most homely, comforting and ?moreish? dinners I can think of. This is a cracking recipe, which does it for me.

6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1 cup heavy cream
2 good handfuls grated mature Cheddar or Parmesan
1 lemon, juiced
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional

Serving suggestions: peas, greens, baked beans, and tomato ketchup

Preheat the oven to 450 degrees F.

Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.

In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.

Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make it look pretty, it's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens, not forgetting the baked beans and tomato ketchup. Tacky but tasty, and that?s what I like.
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Here you go
 
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selfactivated

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Tonight Im making flounder.
1 cup milk
2eggs
1 c cornmeal seasoned (Ive used garlic and lemon pepper and 1/2 cup parmisean)


Batter and fry in 1 Tbs EVOO

sauce
2cups chicken stock
1/2 cup lemon juice
1/2 cup sugar

Boil til a bit thickened

Very sweet but very good.
 
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