Since Jorge and I began our voluntary isolation, I have tried to look at this as a bonanza of free time, and use it well. I have been writing and painting, which I totally enjoy. As well, I have reacquainted myself with housework. Actually, I rather like tidying and sorting; as well as cooking. The mopping, dusting, bathroom cleaning, and laundry never held any appeal for me, and Jorge feels likewise about his daily garden raking, watering, doing dishes, and garbage detail. But it’s good for us, my mother would have pointed out.
And this week I faced another challenge as well – one I’ve put off for too long – I am back on the low-carb diet. In the past, I have lost many kilos by following this eating plan, but when I introduced other foods, I could not restrain myself from indulging far more than I should have, and in about 6 months, I gained back the 17 kilos it had taken me a year to lose. Of course I put on a few more as well. Our current “house arrest” has spurred me forward; of course I worry that I’ll lose again and then gain back again. But – woe is me – is self-defeating and I have to banish the thought. Eyes on the prize – Yes you can – and a whole bunch of other catch phrases are now my mantras.
In my last post I laid bare my dread of the unknown and my fear that we are in for another tough round. And now here I am again, revealing another personal issue. Too much information? Maybe so, but I have decided to stop self-censoring. I will need to deal with lots of changes brought on by the COVID-19 virus, and to face this; I will need all the strength I can muster.
I am not able to influence the politicians’ decisions. And despite my concerns about the weakened state of Mother Earth, I can’t stop people’s wasteful ways any more than I can control looting and other havoc in the streets.
My creative expression, a clean house, and a more fit body are elements I have a say about. And this will be my focus for the next while.
I am an experienced home cook and I my sister is a chef. She often shares her recipes with me, but I often have to modify them because of the ingredients I have on hand. I made these easy low-carb stuffed mushrooms yesterday. The recipe contains under 10g.of carbohydrates, and makes a satisfying meal for one person.
7 large white mushrooms 4 – 5 g. carbohydrates
2 Tbsp, minced onion less than 1 g.
4 Tbsp. tomato sauce 2 – 3 g.
¼ cup of shredded cheese (I used aged manchego) 0 -1 g.
Clean the mushrooms, and remove stems. Chop the stems, and brown them with the onion in a non-stick skillet. Add the tomato sauce, mix, and fill each mushroom cap. Top with grated cheese, and toast for 10-15 minutes (depending how well-browned you prefer) Serve with a a multi-veggie salad.