nicolasc will be mostly, but not entirely, absent for a few days...'s Life List

How I did it: I got on a bicycle and made my feet go around and around.No, 43T, I cannot write more about how I did it. Here are your 150 characters: !!@#$%^&*())(*&^%$#!@#$%^@#$%^&*()(*&^%^&*()(*&^%$#@!@#$%^&*())((* Read how I did it…

Mar 05, 05:56PM PST | 4 comments | 7 cheers

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Post recipes that might help those of us trying to keep our weight under control in a healthy manner...! (read all 5 entries…)

UNRUFFLED CHICKEN RATATOUILLE 1 week ago

_{I actually modified this one from the original so that I could post at least one recipe that is hopefully suitable for Tink! This one came from cooks.com I put my modifications in bold italic. One of the things I modified was taking onions out of the recipe, and reducing the amount of eggplant.}

1 reg. size (10×16 inch) Reynolds Oven Cooking Bag
1 tbsp. flour
1 can (14 oz.) tomato sauce (strain to be sure there is no skin and no seeds)
2 boneless chicken breast halves, cubed
1 c. peeled, cubed eggplant
1 sm. zucchini, peeled and sliced
1 sm. carrot, sliced
1 can (4 oz.) sliced mushrooms, drained
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh parsley
1 pkg. (8 oz.) capellini pasta, cooked, drained
nic’s note: I actually think a “chunky pasta” like penne or rigatoni would be good.

Preheat oven to 350 degrees F. Shake flour in oven cooking bag; place in 13×9x2 inch baking pan. Add all ingredients except pasta, basil, and parsley. Turn bag to blend flour and to coat ingredients with sauce. Arrange mixture in even layer. Close bag with nylon tie; cut 6 half inch slits in top. Bake 40 to 45 minutes or until chicken is tender. Serve over pasta. Sprinkle with fresh chopped basil and parsley. Makes 4 servings.

_{image: marioscorsaropastabar.com}

Jun 26, 10:38AM PDT | 4 cheers | 5 comments

Wish Hawkmeister the naughtiest of birthdays and a year of adventure June 25

Not sure which makes you feel more naughty, 1 week ago

but it’s your birthday, so you can have both! ;-D

May Your Day Be Filled With Naughty Adventures and Adventuresome Naughtiness, Dear Hawk!

_{Well, pooh, the first one isn’t showing all the way – there, I added a teeny version, too…}_{images:recoverygraphics.com, 2.bp.blogspot.com}

Jun 25, 10:21AM PDT | 2 cheers | 2 comments

Post recipes that might help those of us trying to keep our weight under control in a healthy manner...! (read all 5 entries…)

Candied Tomatoes 1 week ago

_{A friend of mine who was following Suzanne Somers’ program shared this recipe with me several years ago, but I lost it. I remember I was making these all the time for a while though, because they are soooooo flavorful and yummy and incredibly delicious! I found it again by asking my friend Google, who found it at flavorsoftheumpqua.blogspot.com. Here’s the recipe from that site…}

This method is based on one in Suzanne Somers’ book, “Eat Great, Lose Weight” which has some fabulous recipes. I snip these into bite-sized pieces and add them to salads, knead them into bread dough and use them to top focaccia.

You will need:

Ripe Roma-type plum tomatoes, washed, cored and cut in half lengthwise
olive oil
salt

Preheat the oven to 300 degrees. Line a half-sheet pan (cookie sheet with sides) with parchment or lightly oil it. Arrange tomato halves cut side up on the pan. It’s okay to crowd them together side by side; they will shrink as they bake.

Drizzle tomatoes with olive oil. (nic’s note: If you are trying to make this low-cal, keep the oil to a minimum. You might use an oil spritzer with oliveoil in it, or turn the tomatoes cut side down and rub them into the oil that is on the pan already.) Sprinkle with salt, if desired.

Bake for 2 to 3 hours until they are chewy and just slightly moist in the center. The natural sugars will caramelize and the sweet tomato flavor will become very concentrated.

Allow the tomatoes to cool to room temperature. Pack tightly into glass jars and then cover with good quality olive oil. (nic’s note: Skip this part for low-cal – just keep the tomatoes in a container in the fridge and use them as needed.)

Candied tomatoes prepared this way can safely be stored in the refrigerator for up to 3 weeks or frozen for up to a year. Do not store at room temperature.

As a bonus, the flavored oil can be used in cooking or salad dressings.

(nic’s note: They can be mixed in with pasta, used to top goat cheese on toast or crackers, diced up and put on baked potatoes, etc. Very sweet and flavorful! They actually end up looking much darker and “cooked down” than the photo I posted…)

_{image:sarahnett.files.wordpress.com}

Jun 24, 10:40PM PDT | 0 comments

Member since:	Apr 26, 2007
Birthday:	April 23
About me:	“One thing I absolutely love about 43Things is that there are so many different people here from different walks of life, with different attitudes and belief systems, living all around the world, yet many of us share the same goals, insecurities, reasons to celebrate, etc. Lately my time here has been sporadic, but I appreciate all of my 43T friends and knowing that I can always come here to offer and receive support. Occasional odd bit, updated randomly: In my first theatrical performance ever, I played a horse’s backside.”

nicolasc will be mostly, but not entirely, absent for a few days...

nicolasc will be mostly, but not entirely, absent for a few days...'s Life List

May Your Day Be Filled With Naughty Adventures and Adventuresome Naughtiness, Dear Hawk!

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