JohnLarson wrote:I also did my five dumb bell exercises, 3 x 12 with 15 lbs.
I also discovered something really cool. I have been steaming vegetables more and more. I have a garlic press, so I have been putting some fresh garlic on them. Tonight, I took the peelings from the garlic cloves and put them in the water. I also put the pieces of onions and green peppers in the water also. .
I've just got back to checking into your journal. Thank you so much for the links to the spice mixes. I'm experimenting right now, using their list of ingredients. I've been eating mostly unseasoned for the last 3 months but feel like a change for a bit.
Reading about putting garlic and other peel into the steaming water reminded me where I came across this idea: in Michael Schwarm's blog. He used to post here. If you do a search, they might pop up. His blog link is in his signature line. He wrote quite a bit about cooking and recipes. You might find it interesting. He gave me the idea to put the outer leaves of cauliflower, onions, cabbage etc into water and boil it up for broth or you can put them into the steaming water, like you have discovered. Even if I don't put any peels into the steaming water, I always keep it for soups and stews. If I don't need to use it up in a couple of days, I sometimes freeze it. Sweet potato steaming water is really nice.
Edited to add: sometimes I use the steaming water a couple of times (with different veggies or starches), which makes the broth taste more intense.
I admire your motivation doing the dumb bells. I need to build up my upper arm strength ( I can't even do one push up) but keep on putting it off. Whatever you do, once you are fit, don't stop. I remember Ruth Heidrich saying that the pain of getting fit was so much that she'll never wants to go through it again.