Slow and Thoughtful

July 22, 2008 at 6:49 pm | Posted in Diet and Exercise | 6 Comments
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For me, the the lower I sink emotionally, the higher my food intake is.

The more chaotic my life feels, the more chaotic my eating becomes.

I have been mindlessly eating for days. Spiraling further and further downward. So today kept a photo journal of my food.

It forced me to slow down. To stop and think about what I was putting in my mouth. It made me more thoughtful of my eating; what I was eating and how much.

Here’s what I had for breakfast, steel cut oats with a splash of nonfat milk and a white peach.

Snack was a banana and stoneyfield go-gurt. I also had a (non-photoed) tall soy latte.

Lunch was turkey, ham, brie, lettuce, tomato and mustard on sourdough; grapes and another white peach. I ended up eating this sandwich in two halves. The half with the brie, ham and tomatoes was excellent.

Dinner was a salad, grapes, red bell pepper and bread. I had about a cup more of the salad.

At the gym I spent 35 minutes walking at in incline on the treadmill. I also did 15 minutes on the elliptical and finished with abs and push-ups.

And now, at the end of the day, I can say I am feeling more at peace with myself and life’s circumstances. But I’m still feeling low, so I’ll probably do this little exercise again tomorrow.

Handheld Peach Pies

July 22, 2008 at 3:09 pm | Posted in Pies | 9 Comments

What do you do when you have a lot of extra pie crust? Make more pies, of course! But rather then one big pie, I wanted to do something smaller, so I made these free form handheld peach pies.

Truth be told, I should have added some cinnamon, peach liquor, brown sugar, something, anything to give the filling more taste. But they are so cute. So, a recipe for the peach pie filling will come soon. (Bet they would taste great with lemon curd or chocolate cream filling!)

For now, here’s how I made these handheld pies:

Roll out chilled dough, cut it into the shape of a long oval.

Spoon 1/4 cup of filling onto one side of the dough.

Fold the top over.

Pinch the sides.

Brush the top and sides with egg yolk wash. (1 egg yolk plus 1 T water)

Poke holes in the top with fork tinges.

Wrap tightly and store in the freezer.

I was ready to bake these little pies the next day. Preheat the oven to 325. Bake for 45 minutes or until the filling is bubbling. If the top crust is not yet golden brown, put under the broiler for a couple of minutes…watch carefully! Allow to cool to room temp. Store in the refrigerator.

I must say, I am shocked at how forgiving this pie crust is. Despite being the scraps from the blueberry pie, it’s still flakey and yummy. Too bad it has a combination of crisco and butter. But I’m willing to overlook the crisco…yes, this crust is that good.

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