West Coast Bound?

Now that I've had a chance to relax and review the past 10 days in my head I've made some decisions about where I'll be headed after graduation.  Now my long term goal is to move to Costa Rica, but until that time I'm setting my sights west.  The top priorities for the location are to have mild-warm weather year round, to not have a winter, a place where I could potentially start my skin and hair care business (or at least find a job in the field), and where I can get a nice place to live for a low price.  Now I know this pretty much eliminates a good chunk of California, especially the parts close to the beach, but I don't have to be in Hollywood to be happy.  When I was in Seattle I was on a mission to see the city's potential.  The first thing I noticed was how clean the air was.  Unlike in most California metro areas there was no smog.  The views were also incredible because the city sits right on the harbor plus it has the Cascade Mountains in the background.  The people there are very 'progressive'.  I use this term loosely because although there message is current, there clothing is not.  When I went down to Pike's Place (the market place) I was surrounded by hippies.  And these weren't the modern day hipsters I see around Chicago who share the same philosophy, but actually look like they bathe.  No these were the dirty hippies, with the white boys in dreadlocks.  Nonetheless I tried to look past their apparel and look at their lifestyles, so I turned to their food.  Everything to eat there was fresh!  From the seafood, to the breads and desserts everything was fresh.  I stopped in a restaurant to have a bite to eat with some friends of mine and I ordered the salmon burger.  Let me tell you that fish tasted like it was fresh out the water, I could taste the ocean in that burger and it was a good thing.  There were lots of vendors selling the latest gluten-free, organic, farm raised, locally owned produce and the best thing about it was that you could sample everything first.  By the time we left I had consumed a second meal in samples alone.  I was so inspired to get back in the kitchen to try and replicate some of the things I saw there.  The only downside to the food there was that they favored sushi to tacos, which is a sentiment I refuse to agree with.

Another thing I noticed was the weather, on my first day it was absolutely beautiful, but when I returned it was gray and rainy.  It wasn't even a downpour it was just drizzling all day and the local people told me this was their usual weather.  This was a big downer for me because I really like the sun.  I guess I have mixed feelings on the weather because on one hand I love sunshine, but on the other at least it isn't snow lol.  Thus the dilemma.  The land was also very hilly opposed to Illinois' very flat plains, but I think it enhanced the landscape and architecture. 

I left Seattle with mixed feelings which lets me know that I should keep looking.  My next stop in Washington will by in Olympia because that's where my friend Geoff lives and he claims to love it there, given there are less hippies and rain.  I also need to visit Oregon and California soon.  I've already seen what Arizona has to offer and I think that it's too hot with too much dessert, I prefer to have a little green.  At least I'm able to narrow it down a bit though.

Until next time...

Home Sweet Home...

I'm finally back home from my trip to Alaska and I must say it came at the right time.  Don't get me wrong, the cruise and hotels were nice, but nothing beats my bed.  I came home to Rockford on May 6th, left for Champaign, IL on Wed. May 9th, we set off for Seattle on the 11th, the ship sailed on the 13th, we docked back in seattle on the 20th, came back to Champaign onthe 21st, and I made it home in Rockford on the 22nd.  In total I've traveled a total of 26.5 hours and that doesn't include the time the ship was travelling from port to port, or the amount of time it'll take for me to get back to school on Monday.  Needless to say my body was exhausted.  I stayed in bed for about 12 hours today and I still feel like I need more sleep.  Yet, there is no time for sleep this weekend because We'll be having our annual family reunion this weekend so I have to help get everything ready for when everybody comes.  I don't look at this as a burden though because I haven't seen my family in a long time because anytime they all get together I was either busy working or at school.  This year it just so happens to work out so now I'm excited I'll be able to see everyone.

Travel Survival Tips

I'm sure that many of us, if given the option and resources, would simply grab a jet pack or transporter to get to our desired destinations, but for those of us without billions in the bank we must rely on other modes of transportation. There are a few different choices for travel one can choose: car, bike, walk, bus, train, ship, and plane. If you don't do well with public transit I'd recommend you invest in a car or RV because in most cases walking is seldom an option. But for those of us with a long way to go and little time to do it taking a train or plane would be the most reasonable option. Now there are many benefits to these options like efficiency and affordability, but perhaps the biggest con would be traveling with a bunch of complete strangers. Every now and then you can go about your business with few negatives, in fact you may meet interesting travelers. Unfortunately, there are always those few people who manage to ruin the trip for everyone. You know the ones, parents with the screaming kids, the loud snorer, the person who takes yip both theirs and your space, the one who leans their chair all the way back on your lap, and that woman who feels the need to have a loud as phone conversation as if you really care about who pissed her off today. To combat a few of these uncomfortable situations there are a number of things you can do...
-HEADPHONES! They drown out most noise
-literature and puzzles to occupy yourself. The more time you focus on sudoku the less time you think about that annoying person.
-sleep... Enough said.
-talk to the person causing the problem. Now I know most of you want to avoid conflict at all costs, but it may be that the person doesn't realize they're being a nuisance.
-tell the flight attendant. Now this may seem a bit tattle-tale-ish, but remember you did pay decent money for your ticket and you deserve to be comfortable. The attendant can act as a mediator and if there are open seats available you may be able to move to a different seat. (these are usually upgrades to higher class seating)

If none of these work, you may want to consider less public alternatives. Some of us just aren't people persons and there's nothing wrong with that. To avoid dealing with people and all of their quirks and habits you will need to be willing to either spend more money or more time, in the end a compromise must be made.

Relationship Status

Have you ever found yourself in a situation where you are really interested in someone and seem to have great chemistry, just to find out that they are in a relationship?  I hate it when I make an effort to get to know someone, realize we're actually compatible, try my best to flirt and try not to spill anything on my shirt all for a man that's already spoken for.  I feel like people should walk around with signs or something that let you know if they're in a relationship, looking for one, if they're interested in you or not, and whether it would even be worth your time.  It would save a lot of time and effort on my part.  When it comes to dating I'm usually at a loss.  I can never figure out if a guy likes me or not, and if I like a guy I tend to either come on too strong or seem too cold.  I need a manual.  Now I won't say that I need to go on Tough Love like some of my friends would suggest, but I could use some guidance. I could also use a larger pool of guys to choose from, but I'll stick with the basics for now lol.  Everyone needs to take it upon themselves to inform the people around them whether they're taken or not.  Unfortunately for single girls it seems that all the good ones have been claimed already, but we can't give up.  I'll just have to chalk my last encounter up as a loss because I'm not one to actively seek out a taken man.  But I will say this, these girls out here in relationships better be happy I'm no homewrecker because Lord knows I can't say the same for others.

What's On The Menu?

This recipe search was inspired by my good friend who told me about the yummy goodness of Borscht.  She dating a Ukrainian/Russian (I forget), but he's been exposing her to all types of tasty treats that are common in his country (Benefits to dating internationally lol).  She explained it to me as a cabbage soup, and being that we grew up eating cabbage it wasn't that hard for me to imagine the flavors.  There are a few subtle differences being that the way our moms made it was by boiling the cabbage with a piece of pork ie. ham hock or pork belly.  Borscht on the other hand is tomato based with other veggies added to give the dish more depth and heartiness.  I'll be honest, the only reason I was familiar with this dish was because on Rugrats the babies took a bath in it after they were sprayed by a skunk (back in the day with the good cartoons).

Ukrainian Red Borscht Soup
Ingredients


1 (16 ounce) package pork sausage

3 medium beets, peeled and shredded

3 carrots, peeled and shredded

3 medium baking potatoes, peeled and cubed

1 tablespoon vegetable oil

1 medium onion, chopped1 (6 ounce) can tomato paste3/4 cup water

1/2 medium head cabbage, cored and shredded

1 (8 ounce) can diced tomatoes, drained3 cloves garlic, minced

salt and pepper to taste

1 teaspoon white sugar, or to taste

1/2 cup sour cream, for topping1 tablespoon chopped fresh parsley for garnish

Directions

1.Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.

2.Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.

3.Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.

4.Ladle into serving bowls, and garnish with sour cream and fresh parsley.

What's On The Menu???

So I've been on a mission to limit the amount of beef I eat because I'm seeing what benefits it can have.  I've been doing really well so far, and I can definitely tell the difference in how my body feels.  I'm less bloated, by digestion system works a lot better, and I generally feel lighter.  Nonetheless, I can't deny that I still crave a juicy burger from time to time.  I'm a Midwestern girl and I was brought up on steak and potatoes so quitting beef was a real shock to the system.  It was a lot easier in the beginning, but as time has gone on I find myself wanting more and more beef.  I'm talking tacos, steak, roast beef, spaghetti, and above all BURGERS!  I've been looking for more beef alternative meats such as fish, pork, and turkey.  I'm still looking for better ways to integrate protein into my diet.  Here is an interesting recipe I found for a fish burger, after I eventually try this one I will see if I can apply it to other fishes to see which I like best.

Swordfish Burgers
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 burger • Old Points: 7 pts • Points+: 8 pts
Calories: 304.3 • Fat: 16.0 g • Protein: 33.4 g • Carb: 5.3 g • Fiber: 0.7 g • Sugar:0.1 g Sodium: 148.8 mg

Ingredients:

• 1.5 lbs (24 oz) swordfish steaks, skin removed
• 3 tbsp chopped chives
• 2 garlic cloves
• 1 shallot
• 1/4 cup breadcrumbs
• lemon zest
• salt and fresh pepper
• oil spray
• mixed greens or chopped romaine

For the Lemon Vinaigrette:

• 1 lemon, juiced
• 8 tsp extra virgin olive oil
• salt and fresh pepper

Directions: 

Cut fish into large chunks, and put about 1/4 of the fish into a food processor along with garlic and shallots. Pulse until it becomes almost pasty. Place into a medium bowl.Place the remaining fish into food processor and pulse on and off until chopped.Combine with the rest of the fish in the bowl and add chives, lemon zest, breadcrumbs, salt and pepper. Mix well and form into 4 patties.

In a large non-stick skillet, spray a little oil and heat on medium-high. Add fish and cook about 4 minutes on each side.

To BBQ: Grill 4-6 inches above the fire on a lightly oiled grill rack. Grill on medium flame, about 4 minutes each side.

Whisk vinaigrette ingredients in a small bowl. Serve fish burgers over a bed of greens and drizzle with lemon vinaigrette.

Hair Journey

Here are just a few pics of my journey up to this point.

Me with a relaxer.  I could never get past this length.

Post First Big Chop

During my Henna Head days... I really dug the color it gave tho.

This is when my ends started acting up.

Post second chop

Hair Crush/Envy

Have you ever seen someone with the most gorgeous hair and caught yourself in between adoring their hair and wanting it for yourself.  If you answered 'yes', don't fret you are not alone.  I often find myself spending more time wanting someone else's hair instead of appreciating mine.  I've been natural for almost 3 years and it wasn't until after the 2nd that I really started paying attention to my hair growth and health. I thought it would be enough to simply stop getting a relaxer, but I was wrong.  I didn't realize what it would take to achieve the growth and length retention, but this last year I took it upon myself to figure out what worked best for me.  I had some serious damage done to my ends and recently had to cut about 3in off.  I transitioned from being chemically processed (dye damaged) for about 7 months before doing a second big chop.  In that time my hair grew an incredible amount and I was able to retain that length through protective styling and moisturizing it often.  When I finally cut my hair I was surprised how long my healthy hair still was.  It instantly started working properly, my curl pattern was more pronounced and it was shiny and soft.  So here I am, post second big chop.  The plan is to retain 4+ inches by the end of the year which should put me to just around shoulder blade length.  I'm still moving forward with my protective style challenge, and I think i'll start using the Jamaican black castor oil that I made as well.  It helps hair grow back a lot thicker, I wouldn't say that it for sure makes hair grow at a faster rate, but it does't promote conditions for healthy hair growth.
Just remember that it isn't about what other peoples hair looks like, it is all about your satisfaction with your own journey.

What's on the Menu???

Pasta with Italian Chicken Sausage, Peppers and Escarole

Pasta with Italian Chicken Sausage, Peppers and Escarole
Gina's Weight Watcher Recipes 
Servings: 6 • Serving Size: 1-1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 297.7 • Fat: 5.5 g • Protein: 20.6 g • Carb: 47.2 g • Fiber: 7.5 g • Sugar:1.1 g

Ingredients:

• 12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
• 1 tsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 5 cloves garlic, chopped
• 1 lb Italian chicken sausage, removed from casing
• 1 medium head escarole, rinsed and torn into bite sized pieces
• 1/4 cup grated Parmigiano Reggiano
• 1/4 tsp crushed red pepper
• salt and fresh pepper to taste

Directions:

Rinse escarole and tear into bite sized pieces.

Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.

Cook until soft, about 4-5 minutes.  

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.

Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.

Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Note: I learned that you shouldn't rinse pasta after boiling it... It might be common knowledge to some, but I had no idea because I always saw my mom rinse her pasta.  It has something to do with rinsing off the starch and therefore not allowing the sauce to stick to the pasta the way it should.

What's On The Menu???

So my friend turned me onto a great new site with excellent recipes, but what makes this site different than the rest though is it lists the nutritional information for each meal, including the points for weight watchers and points plus dieters. The site is www.skinnytaste.com and it is AMAZING!!!The recipe that first stuck out to me is Slow Cooked Sweet Barbacoa Pork, this is because I love Mexican/Latin foods.  The ingredients are fairly simple and get this... They use Coke Zero!  If you're as interested as I am check out the cite and let me know which recipes you try.

Ingredients:

For the Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Step 2

• 8 oz Coke zero
• 6 oz can sliced green chilies
• 8 oz tomato sauce
• 1 chipotle chile in adobo sauce
• 1/8 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp chipotle chili powder (to taste)
• salt and pepper to taste
• 1/3 cup brown sugar (unpacked)

Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.