What Today Looks Like

I start rice to cook in the steamer, then get to work onto cutting carrots (julienne style - this not only helps with consistent cooking but it looks great and changes basic sustenance into gastronomy.  I served my portion of wine and cut the carrots with my Wustof cook's knife.  I put the carrots to sauté in a large hot skillet and then added the marinated cubed beef.  I used leftover beef tenderloin from the Father's Day Fondue.  The smell of the beef cooking with the sautéed carrots was pure heaven. I used some wine to deglaze the pan, picking up all the great flavored bits to make a light sauce for the beef and carrots.  The rice cooking time even allowed for me to take a quick shower before dinner.  So in a nutshell, I enjoyed making a home cooked meal that was prepared in less than 30 minutes; the rice cooking time meant that there wasn't really a need to pre-prep the vegetables since the rice cooking time wasn't going to change.  I realize that there are many instant rice options but I enjoy the results of using basic ingredients as well as the flavor and texture that develops as a result of minimally altered foods.  This meal took a few quality ingredients such as beef tenderloin, rice and fresh carrots and the use of good ingredients meant that a delicious meal could be developed with very little time. 

Failures: 

1)      Tomorrow bi-weekly weigh-ins resume and I’m not feeling confident about that process.

2)      I haven’t gotten back into my morning workout routine.

3)      I need to make strength training an integral part of my activity routine.

Successes: 

1)       I got in a great cardiovascular workout after work (making up for sleeping in later than planned)

2)      I prepared dinner at home after resisting the temptation of picking up what would have been a less healthful dinner.

3)      I am motivated.  My refrigerator is definitely reflecting a selection of handy, healthful ingredients from which to create some amazing meals.

(Entry: 149)