Anyway...
I feel much better today in fact...
I Feel Good (Chuck Barry singing in the background)
I Feel so Good I signed up for a membership to our local gym or rather our local Health and Fitness facility. In addition to the the monotonous cardio machines and tortuous weight machines, they offer yoga, pilates and power pump classes. All intended to keep one inspired
to sweat on a daily basis. I bet there's a membership explosion happening all across the US now as millions of Americans contemplate the thought of sliding shorts and bathing suits over their winter thighs. Eeck... I know the weight that I've added over the last several months is a burden I no longer wish to lug around or display to the public. If I were less self conscious I'd post a before picture of myself as my journey begins... but alas am too self conscious.
Synchronicity has always played a major part in the performance of my life and this month, my birth month is no exception. I'm rarely in front of the TV at 5PM especially on weeknights, but due to yesterday's emotional frailty I happen to be watching TV when a new show (i think its new anyway) came on called...
"Cooking Yourself Thin" Do you see some synchronicity surfacing here? A good show, very motivating with some really great tips for cooking light. I'm sure it'll help me keep motivated and magically help me "lose some weight" You might want to check it out. It's on lifetime channel every weeknight at 5pm.
I'm going to try this Herb Roasted Chicken recipe tonight, I looks yummy.
I'll tell you tomorrow how it turns out tomorrow.
For the roasted chicken
For the roasted chicken 1 3 1/2-to-4-pound whole chicken
1 clove garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage, chopped
2 tablespoons fresh rosemary, chopped
Rosemary stems
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
1 lemon, sliced
For the roasted root vegetables
1/4 pound golden beets, peeled and stems trimmed
1/4 pound red beets, peeled and stems trimmed
1/4 pound whole baby carrots, peeled and stems trimmed
2 tablespoons olive oil
1 tablespoon white truffle oil (I think I'll make a substitution here)
Salt, to taste
Pepper, to taste
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1. Preheat the oven to 475 degrees.
1 clove garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage, chopped
2 tablespoons fresh rosemary, chopped
Rosemary stems
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
1 lemon, sliced
For the roasted root vegetables
1/4 pound golden beets, peeled and stems trimmed
1/4 pound red beets, peeled and stems trimmed
1/4 pound whole baby carrots, peeled and stems trimmed
2 tablespoons olive oil
1 tablespoon white truffle oil (I think I'll make a substitution here)
Salt, to taste
Pepper, to taste
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1. Preheat the oven to 475 degrees.
2. Wash the chicken and pat dry with paper towels. Season the cavity with salt and season the outside of the chicken with salt and pepper.
3. In a bowl, mix together the garlic, thyme, sage, rosemary and olive oil. Rub into the cavity of the chicken as well as the outside.
4. Place the rosemary stems inside the cavity and squeeze the lemon juice inside as well. Leave the slices inside and place the chicken in a roasting pan. Cook in the oven at 475 degrees for 1 to 1 1/2 hours or until the chicken is golden brown and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
5. To make the roasted root vegetables: Place the vegetables in a large mixing bowl and season with salt and pepper. Drizzle with the olive oil and an optional drizzle of white truffle oil, and place in a roasting pan or on a baking sheet. Sprinkle the fresh herbs over the vegetables and roast in the oven for 45 minutes, turning once halfway through the cooking time. Serve with the roast chicken.
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