I'm the traveling chef again since surgery, well, really the traveling poet now, but believe me when they find out I work as a chef (still as a personal chef), I get hooked into things, but love it!
One of the Greensboro, NC ladies I hung out with for a few days, stayed in her beautiful home built in the 1920's, she invited another poet over for breakfast and tea, and Tracey brought me this lovely jar of hummus made with orange blossom water.
It is the traditional recipe for hummus, not too lemony, but had a flower sort of flavor, not overwhelming. Her husband is from Egypt, and it is a common ingredient in things. I loved it, and at first thought it was cauliflower addition, then lavender, but not perfume like at all. It made sense when Tracey told me what it was.
My tastes buds are off right now due to WLS, but things are coming back.
With our world becoming smaller, ingredients like orange blossom water are more readily available, so give it a try!
I want to thank Tracey Parker Nafekh (she's going to kill me for this photo hijack!) thank you for my gift!
I can imagine what a hoot it would be to really cook with these gals! They already hooked me into helping with an event in March, a real southern luncheon to boot!
I headed this way a few weeks ago to attend the North Carolina Poet Laureate, 2015 induction ceremony for one of our book authors, Shelby Stephenson, and to visit with him on his historic farm outside of Raleigh. That was another wonderful post on my personal poet website, Elizabeth Akin Stelling.com
No sugar, no carbs (outside of complex vegetables, only green leafy and protein, heavy on protein).
Some do not believe bariatric surgery, RNY, or by pass as some call it, is a real way to lose, because of the doctor's making your stomach into a pouch the size of an egg. It is though. Why? Because we, the patients have to maintain it and add exercise into our daily routine.
How did I get so fat, 338 lbs? It is a long story, but years ago I lost my precious daughter, then moved, twice, and tried to restart my catering business and chef career over, and over, and again. Eventually (little violins playing right about here) I honored my husbands wishes and promised not to start any other business up when my cafe closed, teaching jobs ran dry, not to mention other food related and poor economy sadness hit our area. It happened in Dallas ten years before we moved, and the reason why we moved to being with, hubs lost his job (technical IT work left the Dallas area).
I found myself home, bothered by some things, so I stuffed my face and locked myself in for about three years. I even slowed down on blogging (some may have noticed).
Well, I'm back, my new business (with the help of hubs) and career in publishing and writing has been only getting better. I still have straggler chef clients I work for here and there. I also do consulting work for the state of NJ. I'm happy.
Not my lowest weight, but 250 isn't so bad, since my goal is another 100 lbs, with a better BMI. I'll get there by the end of the year, maybe sooner. I'm still cooking for hubs, son, and clients once or twice a week. It doesn't bother me to be around food and to have had the surgery, not at all. And I joined the gym again, and told by my nutritionist and dietitian to get out of the house more, I do. My traveling stuff began again, so that has me on the road, a lot for this year.
My heaviest weight was 338 October 2013, and when I was told I had diabetes, officially. I saw a bariatric doctor in February, he set me up with the hoops you go through, but then I discovered there was an issue with Barrett's Esophagus, surgery was halted. Talk about "here we go again!" and depression. I rescheduled the endoscopy for six months, it had gotten better. My only option due to reflux and the chance of cancer in the stomach or throat, to do the bypass over the sleeve. So I gave in and went with it over no surgery and only more weight gain.
I woke up from surgery November 19th and said, "No regrets." The biggest battle is the eating. Right now I am limited, but I get what I need, a heavy protein diet. I'm consistently losing and in the gym. I am tired right now, but have heard it gets better. I feel young again. (photo above is me at 23, I didn't grow up over weight, was always fit).
The say the honeymoon period is over after two months with this surgery, but not for me! I had to fight and still am. I only wish this bragging came earlier. A reason I won't share, but it feels good to come back in full force.
Never give up! I really hadn't...
No more diabetes, no more high blood pressure, and my asthma is more manageable, like when I was in my normal weight range of 130-150. Occasionally I was 170 if I didn't exercise and eat right.
Me last week in VA at a writers conference. I read as well as my pub company sold books. I will show a full view of my body in a few months. I still have middle body fat that needs to go. Hubs says I am still sexy, no matter, and he should know!
A friend and I made this for lunch one day. A small portion with a salad or greens of some sort would make it a lunch! Yes, cauliflower crust is higher in regular pizza crust (depending on how big your slice) by 4 grams - 14 " slice of regular flour crust is 24 grams of carbs.
One site (Low Carb Pizza crust-cauliflower) claims with a nutrition label it has 14.4 carbs per serving, but gives no size. Most recipes involve adding cheese, which has carbs, Cauliflower, one head has 28-9 carbs depending on what site you read, but it takes a lot to make one small to medium size pizza crust.
Of course it doesn't taste like regular crust, but after you eat a low carb diet like I have for a year, flavor matters more in the seasoning and toppings. Tomatoes, 1 cup, have 16 grams of carbs, so you have to add that factor in. I don't mean to burst the carb bubble on cauliflower and this recipe. It is good, tastes great, and as long as you only eat one piece per meal, you're good.
I found one food site that was honest, 1 serving is 24 grams of carbs, My whole message was after my friends said cauliflower was at the level of broccoli, but it's not. Broccoli, depending on what site you find, is only 4-7 grams of carbs, that is a big difference.
This was a delicious treat for me, and I would make it again!
Educate yourself, eat smaller portions, and pass this on to the children. Obesity is growing into an even bigger (no pun intended) than you realize. Exercise (I joined a gym last night!) on a regular basis.
Update: I had my RnY bariatric surgery on Nov 19, 2014. I was heaviest at 338 lbs, and now am down to 250 lbs. I still have more to go, but am happy and healthy all around. No more diabetes, high blood pressure, and asthma is under better control.
My beloved and I decided to take one last trip before my bariatric surgery scheduled for mid-November. A few friends who've had it had talked about a last hoorah before my eating is even more restricted than last December when I embarked on what I now know is called 'Liver Shrinking Diet'- low carbs, sugar free (not foods, just no sugar), and low fat eating. I lost 32 pounds, only gained back 8.
Hubs and I have been together 17 years, and are still going strong. This man is very supportive through my daughters illness, death, and now my gaining more weight, to the point of being diagnosed with diabetes last year. It was time to make a change. I am for the good, but it's not for everyone. Eating healthy on a constant basis is what we should do, eating small portions, healthy choices, and exercise on a regular basis. Also I recommend counseling, something I do.
After back and forth talks with my doctors, the health issues have gone against me, so I opted for surgery. I will miss the great foods from establishments like A(muse) and Chef Hari Cameron- A(muse) restaurant in Rohobeth. Hubs loves our foodie adventures over the years, but he knows the high calorie foods have gone against my health. There might be chances of tasting the Chef's food again one day, but not tasting menus like we did last week. It was fabulous, his restaurant is fantastic, something others should try. We give it 5 stars out of 5, and includes the wine pairing.
Normally they do a 4 or 7 tasting menu, and an 11 (we were told) in the fall. Once being seated we saw 4 and 7 offered on menu, so we asked and were told it was allowed, 11 course tasting menu. I will simply show photos of our plates, and apologize a few are missing because we began eating and realized no photo was taken (only pieces of food were left).
Amuse Bouche- smoked anchovie
1) Liver and Onion Sorbet
2) Foraged Soup (maitake and hen of the woods mushrooms, Japanese Maple leaf with a hot tea soup poured over ingredients)- this was my favorite, the flavors just were perfect!
3) Seared New Jersey Scallop, lentils, beets, and radish,
4) Roasted brussel sprouts, sliced beets, goat cheese, spaghetti squash, pumpkin puree, and elderberry sauce with sumac powder.
5) Lobster with rapinni and chili oil- my second favorite (I loved them all!)
6) Crispy Sweet Breads celery - blue cheese - chili garlic (surprisingly I do not go for this, but it was good)
7) It was...NY Duck Breast and grilled vegetables with cauliflower puree
8) 48 hour braised beef (orange sauce), reminded me of a Chinese dish, but mild.
9) It was...Dunbarton Blue cheese with roelli (fruit and granola type mixture)
10) Rice pudding with apple cobbler, streisal, and orange thyme jam
11) Bone Marrow Oreos with Parsnip Milk- it was yummy and you could detect the flavors of both. Sweet and Savory
Chef Hari and the staff, Thank you so much for making our anniversary great! Also, your wine, beer, and dessert wine pairings were fantastic! It was nice to have such a knowledgeable crew answering our questions. You can see by the look on my face, I was a happy wife!
Thanks readers for following my blog since 08, I am and always will be a foodie, but will be eating smaller portions and exercising my way back to health! See you in 2015... Elizabeth Akin Stelling a Texas poet, author My South By Southwest Managing editor, Red Dashboard LLC Publishing
(1st photo taken from A(muse)'s website, Chef Hari Cameron preparing dinner)
PS- If you have a weight problem, are obese, or overly obese, then we recommend you see your doctor and consult about eating habits and how they have affected your over all health. My circumstances dealing with my daughters death years ago did affect my sleeping and eating habits, as well as an increased drinking habit that resulted in my situations. Everyone's situation is different and a change in diet should be consulted with your family doctor, we are not recommending you try any kind of diet or eating at high end restaurants. My diet was under supervision of a dietitian and nutritionist during 2014. Nor did A(muse) provide any compensation for this post.
This is not just a poetry book, it is a viable cookbook. Shelby Stephenson is a North Carolina Poetry Hall of Fame writer. He has put his memory to good use here and recorded many of his mother's recipes from his youth. If you are a cookbook collector and love to read this is a must have!
Everyone of us she put our mother, grandmother, and great-grandmother's recipes into a book like this. When Shelby sent me the manuscript via Red Dashboard LLC Publishing, I had to have it. As a Chef and foodie, fellow southerner, and country farm girl I knew it was a valuable addition to our catalog.
"Poems do not need forms, they need recipes, and Shelby Stephenson’s poems cook. They inter-weave ingredients with metaphors to create delicious poems that entice our palates and our imaginations. Stephenson uses ingredients such as flour, sugar, butter, and eggs to bake enormous poetry cakes, cakes packed with memories and sensual flavors for all." ~ Andrew Jarvis, editor, poet, and author of Choreography, Sound Points, The Ascent, and The Strait Here are just a few of the things you will find inside... Banana Split Cake Bullace Collard Culture Croaker Holiday Cake Mama Maytle's Fried Chicken Southern Chess Pie Tar Heel Barbeque Some of the titles bring back memories from my own childhood. If you remember something your own Aunt made, your grandmother, and even a neighbor then you are likely to find it in Shelby's book. "Shelby "Shub" Stephenson's collection
of Poetry, Shub's Cooking, presents
what seems like a series of recipes for Southern cooking in alphabetic order; however,
like a Faulkner novel, these poems morph into far more than recipes and become
hymns and memorials to a way of life long gone. Shub recalls the fried chicken
and corn bread we would expect. But
there is coconut pie and the celebration of the bullace grape. He recalls the
hunting of squirrel with the single shotgun he purchased and the fish he caught
in the creek. He includes a sauce for dove even though he never seems to have
shot one. He leaves one with the sense
of life drawn from the land through his mother's efforts and his own, then
reshaped into love by his mother's hand in her kitchen." ~ Tyson West, author of Home-canned Fruit
Shelby Stephenson grew up on a small
farm near Benson, in the Coastal Plain of North Carolina. “Most of my poems
come out of that background,” he says, “where memory and imagination play on
one another. My early teachers were the
thirty-five foxhounds my father hunted.
The trees and streams, fields – childhood – those are my subjects.” After leaving the farm for college, he was
graduated from the University of North Carolina-Chapel Hill, University of
Pittsburgh, and the University of Wisconsin-Madison. He has worked as a radio and television
announcer, salesman, right-of-way agent, and farmer. He retired as professor
emeritus from the University of North Carolina-Pembroke, where he edited Pembroke
Magazine from 1979 to 2010. The
state of North Carolina presented him with the 2001 North Carolina Award in
Literature. In 2014 he was inducted into the North Carolina Literary Hall of
Fame. He has received the Zoe Kincaid
Brockman Memorial Award, the Oscar Arnold Young Poetry Prize, Playwright's Fund
of North Carolina Chapbook Prize, Bright Hill Press Chapbook Award, and the
Brockman-Campbell Poetry Prize.
Watermelon Gherkins. Visiting Stauton, VA we had dinner at AVA Wine Bar. We ordered toasted bread and pimento cheese appetizer, and I have to admit it was the best since my grandmothers when I was a young girl, awesome. These little beauties had been bought locally (locally grown) and pickled by Marybeth, the owner.
The food was great, but if you are expecting high end presentation, there is none. The cuisine is like homemade, eating in a friends kitchen, and all around they treat you like family and friends. The waitstaff was so accommodating. Marybeth offered to give me a handful of these cuties to try before the pickling process, and they were still yummy.
They cater to meat and vegan eaters, hubs had seared duck, I had vegetarian Greek pie, and we both shared a dish of sweet potato fritters. My nosy chef interests would recommend they cut down the portion size of the fritters, it was almost too much as they were huge (two on a plate). Although, I had them for lunch at the hotel the next day, both portions of pie and fritters were just as tasty!
If you get a change, sample them, grow them, and pickle them. I read the seeds are easy to prepare for growing. It doesn't seem like they need a huge space.
The pimento cheese we tried, that will be my next post. I have been a bit MIA lately, but as I said in the post before this, I've been struggling with eating a specialized diet for my Barrett's, but my latest test came back negative, so I am having Bypass surgery Nov. 19th this year and will try and post about the journey. Eating very small portions has paid off, but with my diabetes diagnosis I have to get serious.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us