Memorial Day

Michael, the kids and I spent yesterday and today at Big Lake with my sister's, their husbands, my brother and nephew, Justin. We weathered a pretty wicked storm on Sunday night, and there are threats of possible flash floods in the area of the lake. It is hard to believe that this new oasis Lanelle and Jim have built, may now be the victim of another possible flood. Harder to believe, considering we spent a really relaxing 24 hours sitting on the partially finished deck, floating on the rafts and today we all got to go for a ride on the twin waverunners that provide some of our on the water entertainment. As we left, Lanelle, Jim, Lisa, Dick and Justin were winding down and weighing the odds of another flood as they contemplated just how many beds and other things they should carry up the stairs "just in case." We got home in time for me to fix dinner for the kids and for Michael to run Micaela to the clinic to attend to the swimmers ear she was suffering from.

I skipped dinner tonight, nibbled "uncle Joe style" on what Marc didn't eat, but truth is I wasn't really hungry. We ate a good breakfast, my usual - eggs, bacon, potatoes and the homemade baked beans I made in the crock pot overnight, which smelled so good, we all decided to eat for breakfast. And they were yummy and so, so, so good! Lunch was served late, I had two ears of corn, some ham and fruit salad. So, I skipped a complete dinner, and even turned down ice cream when Michael called to offer it to the troops. Now, if only the exercise could find its way back in my routine. I can't really say I exercised much beyond climbing the stairs at the cabin - floating on a raft and riding a waverunner just doesn't count, does it?

Here is the recipe for the baked beans, they are vegetarian - though not fat free!

1 lb navy beans, washed, rinsed and soaked in water overnight.
1/4 cup ketchup
1/4 cup pure maple syrup (b-grade preferred)
1/4 cup molasses
1 1/4 tsp dried summer or winter savory, or 2 1/2 tsps fresh
1 tsp baking soda
1 tsp salt
1/4 tsp freshly ground pepper
1 medium sized white onion, peeled, left whole , scored with an X at the root end and studded with 4 cloves
Boiling water to cover
1/2 cup butter or margarine, cut into pieces

After beans have soaked over night, drain and rinse. Cover the beans with fresh water by 3 inches, cover and cook on HIGH for 1 1/2 hours (crock pot) until still undercooked. Drain.
Return the beans to the crockpot and add all but onion, cloves and margarine. Stir well. press the whole onion down into the center of the beans. Add boiling water to cover by 1/2 inch, stir gently. Cover and cook on HIGH to bring to boil, then reduce heat to LOW and cook until the beans are soft, thick and bubbling - about 10-12 hours.

Remove onion and stir in the butter until melted. Taste for seasoning.

I suppose you could make this and skip the butter, but I admit, I didn't. I also did as directed and removed the onion, though next time I may just chop it into the beans, as I love onion, even though, after 12 hours all the taste was already in the beans.

This recipe is gluten free and, as I said, not fat free, but if anyone tries them without the butter and it tastes good, let me know. When I have time I'll figure the carbs per serving. Makes 6-8 total.

My high for the weekend was getting away and relaxing a bit. My low was not getting anything accomplished around the house.

Goal for the week, add back the exercise and clean out the closets in our bedroom. Both are extremely ambitous for me. I suppose at some point I should get back on the scale and face the music, perhaps the week after next . . .