Well, here I am, the last day of my Christmas time off . . . and sadly, it’s the FIRST and ONLY day I’ve had to sleep as long as I could without the alarm ringing. Other than a bit of a stiff neck, it sure was nice. In a few minutes I’ll make some breakfast . . . um, brunch . . . then get my day started. It’s an organize the kitchen day for me. I’ve finally hit the wall where my patience and procrastination abilities cannot handle the clutter in the fridge, pantry and spice cupboards. With company coming for dinner tomorrow, and needing to pre-prep things today, there’s just no way I can get everything done without being able to find what I need.
Tick Tock Day – We’ve reached the end of 2013 . . . for some it’s been a great year, for some, not so great. But we did make it in spite of the mayhem in our country. But with only two days left, can you hear the clock ticking? Well, that’s why we have TICK TOCK Day! Today is a good day to finish up any resolutions that you set for this year and didn’t achieve, cram in a last minute workout, or just cross the ones not accomplished off of this year’s list and put them on one for next year. Tick Tock! That clock is winding down really fast and there’s not much time left to get it all in!
Food Celebrations of the Day
National Step on the Scales Day – Who needs this one to know that the jeans are tighter, there have been way too many treats eaten, and that it’s time to start looking to the new year to reverse the damage of the indulgences of this one? Here are some light recipes to put you in the mood for scaling down in the new year.
- Extra-Special Steamed Green Beans
- Butternut Squash Fries
- Weight Watchers Cashew Chicken
- Low-Fat Banana Bars
- Low-Fat Turkey Sloppy Joes
- Salmon With Sweet & Spicy Rub
- Light & Toasty Turkey Club Sandwich
Pepper Pot Day – this is an interesting one. I actually really like looking at the history of foods. Today we commemorate the creation of this thick spicy soup, which was served to the Continental Army during the cold, harsh winter of 1777-1778. Pepper Pot soup was first made on December 29, 1777. According to the legend, during the Revolutionary War, the Continental army was camped at Valley Forge. It was a cold, harsh winter and the conditions were deplorable. Food was scarce. George Washington asked his army’s chef to prepare a meal for the men that would do two things – warm them up, and boost their moral. The chef found scraps of tripe, small bits of meat and some peppercorns. He mixed them all up with some other ingredients and created what came to be known as Pepper Pot Soup. You may have heard of it under the name “Philadelphia Pepper Pot Soup”. It was hot, somewhat spicy and the troops enjoyed it. Some call it the “soup that won the war”. Today, if you’re in a soup mood, make some Pepper Pot Soup to celebrate the day. Now, please note, that though tripe was the main ingredient in this soup – it’s what they had at the time – you can substitute chicken or beef. I know I would!
Here is a recipe that says it is authentic. Again, I’d substitute chicken or beef (probably beef) for the tripe and I see it calls for a veal bone – I’d go for a regular beef bone because I don’t agree with eating veal – a personal choice).
As the year winds down, I am setting my new goals for 2014, making plans and deciding what I’d REALLY like to accomplish this year. It’s a big one for me . . . it’s my last year in my 40s, so there are things that I want to do before I turn 50. I know, I won’t feel any different at 50 than I do now, but it’s a goal and I have to start somewhere, right? God Bless You, I’ll see you tomorrow!