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eating that horrible food well that might be a lie i love a big mac a hostess cherry pie pizza blah blah blah but i realized i could have my cupcake and eat it too i had to get control of my life and my weight again for the clothes buying experience alone there s nothing more frustrating than not being able to fit into anything because your eyes still see your old waist size i d eyeball jeans and try them on only to be shocked that they didn t fit i didn t understand i didn t look that much fatter to me i have the fortune or misfortune of gaining weight fairly equally on my whole body with a special nod to my legs and ass it takes me a while to notice my weight gain this is why it became imperative for me to measure my own body sounds like a pain but especially when you re working out it s important muscle does weigh more than fat and the scale does nothing to show you that so each week i would log my measurements head to toe contrary to popular belief my head never increased in size this was excited to me seeing the progress or lack thereof was both motivating and fun i don t always like to workout but i started to find things that i love i love to hike our local canyon called runyon i love to see the difference in measurements i love the pina colada protein smoothie at the end of my workout wish it had rum in it though i love the music on my ipod i shudder to say i love my orgasm more tee hee i love getting out of my home office and seeing the world i love a good stretch at the end of working out so peaceful and tranquil you have to find the joy it s work like everything else but it s all in how you set your mind i m not saying i don t fall off or have a day where i don t want to but you have to find the joy in it and everything for that matter it s too easy to bring the negative into everything and i m as guilty as anybody if not more so of that there are very few things we have total control of in our life we can t control that annoying person on their phone in the car in front of us we can t control our friends who make the wrong choices we can t control the person who has 20 items in the 15 items or less line we can t control the people who don t pick up their dog shit we can t control the idiot at my gym who clearly doesn t believe in bathing i could go on for hours but we can control our own bodies isn t that empowering to think we spend so much time trying to control so many things around us while paying little attention to the one thing you can control the most and that s you you are the most important person in your life without you you can t make a difference in the world without you you can t make the company you work for better without you your kids or your dog for that matter wouldn t have a better life it all starts with you it s like when they tell you on an airplane if we re going down put your mask on first then put a mask on your child that always sounded odd to me because your child should always be first but your child is history if you pass out from lack of oxygen so you have to take control of your own air first so that your child has someone to rely on that bachelor wall street guy sitting next to you s not gonna be thinkin of your kid while he s cryin for mama so enough of the oprah hour and back to comfort food i guiltlessly present to you last nights comfort food i had a couple t bones in the freezer and really wanted a meat potatoes meal i made au gratin potatoes and oh mah gaw all in moderation right that s why both dana i paused american idol to get seconds i ll give you the recipe here for both that my candied carrots i call kettle carrots then i will go work out for 2 hours ohhh gratin potatoes serves 8 or 4 in my family 5 med white potatoes 1 white onion 6 pieces bacon 1 1 2 c milk 1 4 cup cream 1 1 2 c extra sharp cheddar cheese grated 1 4 c sour cream 3 tbl flour 2 tbl butter 1 2 tsp paprika pepper salt parsley preheat oven to 400f first i slice the onions potatoes with a mandolin i bought my first mandolin a couple months ago and i love it i don t know how i lived so long with out one it s oxo brand and it looks like this they have them at william sonoma sur la table bed bath beyond i believe for 39 i m sure they re online as well well worth it so either slice both potatoes and onion thin or on the mandolin i do 1 16th cut you may like them thicker depends on your taste you re in control see put a pot of boiling salted oiled water on the stove for potatoes in the meantime fry the bacon to a chrisp remove to paper towel reserve 2 tbl of bacon grease and put into a medium sauce pan over medium heat put the butter into the saucepan and melt with bacon grease slowly whisk flour in to make a roux thickener immediately whisk in milk and cream bring to a simmer and turn off heat mix your cheese into this and then your sour cream add paprika salt pepper to taste if you think it s too thick add a little milk and heat on low for a minute or two chop two tbl parsley and crumble bacon in your boiling water add the potatoes onions carefully boil only for 2 minutes and completely drain being careful not to break the potatoes in a gratin or casserole dish sprayed with cooking spray layer potatoes bacon sauce in that order twice then top with parsley more paprika and pepper if you like bake at 400 for about 35 minutes until golden and bubbly on top i like it a little more done so i bake for about 40 45 mins kettle carrots serves 2 1 2 pound carrots i get the already peeled prepared kind 1 tbl butter or margarine 1 tbl brown sugar pinch of salt boil the carrots in a medium sauce pan for about 10 minutes drain in the same pan melt butter then add salt sugar blend until combined completely about 1 minute or less add carrots toss swirl around in pan serve ohh gratin the dish comments 3 comments tags au gratin potatoes butter candied carrots carrots cellulite cheese comfort food dairy exercise fat gym hostess kettle carrots motivation oprah oxo paula dean paula deen recipe rosie o donnell sugar sur la table weight gain weight loss william sonoma working out categories comfort food food recipes uncategorized take that jive turkey pot pie 24 02 2010 so i told you last night i d post about my turkey pot pies i made last night but first i must gripe i get on facebook this morning check my messages to find this ______________ jack february 24 at 8 51am report can you do me a favor and stop sending me invites for bananas in my freezer thanks ______________ fair enough my reply ____________ ryan black february 24 at 10 36am sure but why dont you just unfriend me if it s that annoying to you i m just promoting myself my future book just like you do when you post things about your band peace ____________ now i m not innocent of being annoyed by posts on facebook but i simply delete them or press ignore i mean is it really that hard this guy posts really annoying things all the time about his horrible band things he thinks are funny and i don t but do i ask him to stop no there s a guy who s a real estate agent in chicago that constantly asks me to join his page for real estate in chicago does it annoy me yes it s every fucking day for two weeks what do i do i delete him i m not in chicago ya idiot nor do i want real estate there it s very simple mind you i ve only had bananas in my freezer for about 4 days and i ve sent out requests maybe 2 or 3 times too aggressive for my first week i don t know i don t care if you don t like it delete me i don t give a care and i certainly won t miss you it s that simple ya jive turkey as george jefferson would say to tom willis if you want something you go after it if it annoys people along the way fuck em if you can t understand that i m simply fulfilling a dream you are no friend of mine land sakes alive turkey pot pies i m not kidding you when i say these ll make you wanna slap your grandma the pastry is out of this world and marie callender is currently trying to dig out of her grave to steal the two left over in my freezer yeah that s her look at her tryin to be all cute n stuff well marie you better mind your peas and carrots cuz this pot pie s taking no prisoners i m a huge pot pie fan when my mom was working nights when i was a kid it was up to my dad to cook us dinner i can remember quite a few hungry man jack s especially pot pies i m sure they were stouffers or something every once in a while my dad would cook shark i can remember eating sardines with ritz crackers with him too i m not a huge fan of seafood now the thought of sardines especially makes me yak back to the pies my dad would give me the pot pie so frickin hot it would burn the roof of my mouth he d always say turkey pot pies made you eat chicken for days meaning the dangling burnt skin on the roof of your mouth the fact is pot pies are so good you want to eat them right away when you puncture the crust that creamy loveliness inside is irresistible well hold on to your hat s and glasses folks because this pot pie is gonna take you for a ride one precautionary tale it took me a half an hour to find my dough blade for my cuisinart because dana never puts anything back in the same place twice i felt like my mother nagging him where did you put it well it doesn t have legs it couldn t just walk away can t you put anything back where it goes finally i showed him the metal blade and told him it looked just like it but was plastic he says oh it s sitting right there on the counter i didn t know what it was arghhhh moral of the story do your own dishes and if you don t want to do your own dishes you say if you can t do anything right don t do it at all be prepared to hear do your own dishes fine turkey pot pie serves 4 the dough you ll want to make this first as it really should chill in the refrigerator while you make the filling this dough is out of this world and should be followed to the t 2 cups all purpose flour 1 3 4 sticks butter i use salted or 7 ounces chilled cubed 1 tbs vegetable shortening 1 2 tsp sugar pinch of salt 1 3 c ice cold water this should be mixed in a cuisinart or food processor if you don t have one you can cut in all the ingredients or use a kitchen aid with dough attachment for processor put all ingredients in the bowl with dough blade except water pulse it about 10 12 times until crumbly add the water and pulse a few times until just barely comes together it may still be crumbly at this point but don t worry don t knead the dough together place the dough on plastic wrap and bring it together flatten it place in fridge while making the filling the key here is not mixing the dough too much when we re ready to roll out you can add a few drops of water if dough pieces aren t coming together for filling poach boil 2 large turkey breasts or two cups when chopped or 4 chicken breasts 2 3 large carrots quarted cubed 2 large celery stalks cut in 1 4 inch pieces 1 fennel bulb sliced 1 leek sliced 1 bunch of shallots green onion chopped 1 basket of sliced mushrooms 1 cup peas 1 herb bouquet sprigs of thyme tarragon oregano parsley or 2 tbl of french or italian season blend 1 tbl chopped garlic 1 tbl kosher salt 1 tsp fresh pepper about 8 cups water reserve 2 tbl of parsley set aside you re going to first boil or poach all of these ingredients together except peas i put a strainer at the bottom to easily remove the contents we ll also use the poaching liquid leave the turkey or chicken breasts whole i also throw in a lot of extras like the fennel stalks celery leaves leek leaves parsley basically whatever is in the chrisper you could also add 2 cups of white wine 1 cup for you 1 cup for the poach you could even add bacon crumbs if you really want to send your cholesterol on end bring to a rapid boil then reduce to an even slow boil for 20 minutes turn off heat cover let sit you can remove immediately but for better flavor let it sit for a half hour or so take the strainer out and pour contents out into a large bowl leaving liquid in the pot remove herb bouquet any large stalks you may have added dice the turkey or chicken and return to the vegetable mixture add the peas and 2 tbl of chopped parsley for the cream sauce or veloute 3 tbl butter 4 tbl flour 4 c poaching liquid 1 c heavy cream i know but omg salt fresh pepper making the sauce ladel 4 cups of the poaching liquid into a saucepan reduce it by half to 2 cups after reduction in another sauce pan melt the butter and whisk the flour into it making a thick paste mix for a minute over the heat and remove add this to the reduced liquid and whisk rapidly over heat add the cream and whisk over heat for a couple minutes until the sauce coats a spoon salt pepper to taste fold this sauce into the vegetable mixture cover set aside prepare the dough preheat oven to 400 f i use 4 round 14 oz souffle dishes but you can also use 1 big round gratin i prefer individual servings roll out the dough with plenty of flour on both sides into one large sheet i roll it fairly thin then i cut it into 4 equal pieces now i like dough on the inside of the cup as well as on top some people just put on top it s up to you if you only put on top then you can cut the recipe in half i strongly suggest you do it inside as well place each of the 4 pastry pieces into your cups lightly tucking into corners don t worry if it rips or tears you can repair it fill it in or leave it there should be plenty of dough left hanging off the side to trim off to make your lids take the scraps and roll into a ball then roll out and cut into 4 equal pieces if it looks like they re not big enough to cover lids then cut into two pieces and after you fill the pies you can continue cutting scraps and re rolling them you ll get the hang of it this dough recipe will make exactly enough dough inside out for the 4 14oz souffle dishes i mean exactly whisk one egg in a bowl set aside with an egg wash brush fill your pies there should be enough filling to reach the top of your 14 oz dishes almost perfectly now start to cover your pies after your pies are all covered and trimmed to the edge brush the lids with plenty of egg wash even brush the sides where the dough meets the dish you can even brush the rim before placing lids on but i don t find it necessary if you brush plenty of egg on and pinch the lid to the cup edge place your pies on a cookie sheet on the center rack for 20 minutes reduce the heat to 375 f and cook for another 20 minutes or so until golden i don t find it necessary to vent the pies but you can usually i only cook 2 and the other 2 i plastic wrap and ziplock in the freezer once you get the hang of this recipe you ll find it easy and you ll never want to go back to frozen pot pies believe me the effort is well worth it now eat the living hell out of them finished inside yummmmm comments leave a comment tags chicken chicken pot pie recipe comfort food facebook food hungry man marie callenders recipe stouffers turkey turkey pot pie recipe categories comfort food food 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