Horseshu1's Journal, 24 September 2017

Dogs took me to Tubbs Hill today. Too slow to count, but again a lot of greeting of folks. Also, was a little off balance today, so had to be careful not to trip or fall into the lake. There is a lot of steep climbs and downhill trekking on rocky trails. I'm so glad I taught the dogs "easy" and "wait" as it makes it so much safer.

Had another cooking day today as well as doing some little things outside as it was too gorgeous to be inside a lot. Got a broken window covered with styrofoam (yes, an exuberant family member not understanding window glazing), did some shore up work on the strawberry bed with bubble wrap and soil, and sprayed a bunch of nasty invasive weeds. I decided to cut back the basil (left a few for fresh basil until it frosts) and made two batches of pesto. Also made some green chili. But the best thing was making basil infused ghee or clarified butter with the fresh basil. If you have not tried this treat, I suggest you do so. It takes some time and patience, but it is worth it!!

This got me to thinking. I fill ice trays with the fresh pesto, then freeze it. Then at Christmas, I individually wrap them in saran wrap, plop them in a jar and give as little gifts. I do the same with herb and spice infused ghee. Clarified butter sounds better, but I call it ghee. It really makes a fantastic gift at Christmas when the jar lid is topped with some remnant material and a little ribbon. Ghee is just butter that is separated from all the milk by products. The butter is cooked very slowly and when you put herbs and spices in it, it picks up that flavor. I use basil, garlic, rosemary, lemon thyme, cilantro, tarragon, cinnamon, nutmeg, clove and many combinations of those. For example, my brother-in-law loves the tarragon, lemon zest one I make for his salmon dinners. Look it up on the Internet! This picture of my Ghee when it is still warm. It is so beautiful. As it cools, it turns a very soft yellow. Still beautiful. It will keep in the fridge for about 6 months, but you can also freeze it. AND GHEE HAS NO CARBS!! (Some of the herbs and spices do though)

This made me think about making some of the wonderful food we cook and bake for ourselves and using them for gifts anytime. What better way to show people the creativity of diet/cooking than making your best foods and giving them as a gift? How about some of those delicious parmasen chips with some regular butter that you herb from fresh herbs? I will even venture to say that I will use the infamous Nordic Nut and Seed bread as gifts (not whole loaves until I get feedback). But a few pieces with a spicy (cinnamon, clove, nutmeg or pumpkin spice) ghee may be a new fresh gift!

Just a thought...

Diet Calendar Entries for 24 September 2017:
1137 kcal Fat: 86.94g | Prot: 67.87g | Carb: 28.12g.   Lunch: Fried Egg, Bacon (Cured), Baby Spinach, Grape Tomatoes. Dinner: Baby Spinach, Hatch Green Chili Enchilada Sauce, Kirkland Signature Fancy Shredded Mexican 4 Cheese Blend, Fried Egg. Snacks/Other: Tap Water, Strawberries, Nordic Nut and Seed Bread, Philadelphia Whipped Cream Cheese Spread, Blue Diamond Almond Breeze Unsweetened Vanilla Milk, Now Sports Whey Protein Isolate. more...
1650 kcal Activities & Exercise: Walking (slow) - 2/mph - 1 hour, Driving - 10 minutes, Resting - 14 hours and 50 minutes, Sleeping - 8 hours. more...
on diet Atkins  

8 Supporters    Support   

Oh my, Horseshoe1! You have been one busy lady!!! I hope that means you're feeling a little better. Wonderful suggestions for holiday gifts. 
25 Sep 17 by member: Tai-Lin
Wow.. and you thought you weren't making progress..😉 Glad u had such a productive day and hope you continue to be able to get active Well done you 🤗 
25 Sep 17 by member: poppycom
I love ghee! My mother used it a lot when we made Indian food. It tastes wonderful slathered on Naan bread, which I'm afraid is not carb or calorie friendly, but still delicious nonetheless. I never thought to make it a holiday gift and dress it with herbs, but it's a wonderful idea. Especially this time of year when we're all scrambling to harvest the last of our herbs before the first frost. 
25 Sep 17 by member: Egull1


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