Do Fit People Receive Better Treatment?

 
I was grocery shopping, the independent store I used to shop at for 31 years has closed, I am kind of lost right now, food is a huge part of my life. I knew all of the employees at this store, they treated me well, I enjoyed shopping there.

I headed to Whole Foods several miles from my home. There are two closer, but I like this one.

I am looking for dinner for both me and the boys, that means two completely different meals. Mine is easy, I will have fish or buffalo, and I think I shall make Veal Saltimbocca for the boys . It's a great dish and I have a wonderful small cookbook from Little Joe's Italian restaurant in North Beach in San Francisco, their motto is "Rain or shine, there's always a line!"

I am standing at the meat counter and the meat cutter says "may I help you miss?" (That's why I like it here - the butchers call me miss!)

I ask if he has any veal scallopini, I don't see any, just veal at $21.99 a pound. He says they do not and I look at it for a moment and then at him. He says "I will just turn it into scallopini for you!"

Off he goes, pounding gently so I don't have to, and then charges me the same price.

I then ask for a small buffalo steak, about 8 ounces, that's for me! He finds one and I ask if he can cut it in half, as I can only eat half at a time. He laughs and says "sure, and I will wrap them separately for you too!"

Off to the fish side, where the fish mongers are talking about the beautiful Halibut they just received. I ask for one piece, about 8 to 10 ounces if possible and one is located. I ask if he can cut it in half, and explain I am only allowed half on my diet. "Of course and I will wrap them separately for you too!"

I then got a pound of beautiful South American tilapia (don't eat the Chinese!) and listened to the various ways of cooking both fish, as offered by the fish guys. I then went on my way as several clerks said "hello", "do you need help?", "how are you today?"

I really didn't see too many other people having this type of interaction in the store.

I left feeling as good as I did when I came in, although my wallet was almost $100.00 lighter...

I think that fit people may get attention first, but what makes the interactions more personal and pleasant, is the attitudes. Fit people feel better about themselves, they like their bodies, they feel comfortable in their skin and it shows. I exude confidence, I feel good and people can see that, they want some of that "feel good" too, so the interactions become more intimate, more personal. People want a piece of the "magic" for themselves.

Dinner? My son and husband came home from a lacrosse game in San Francisco and my husband was getting sick, so off to bed he went and my son wanted his food. So I switched gears and made him veal parmesana, so David could have the veal saltimbocca the next day, I had enough for one veal dish tonight and two tomorrow.

Veal, mashed potatoes, and a mixture of cauliflower and broccoli. Cooper loved it, it was the first big meal he has had in a week since having the flu. That's my homemade "Joe's" tomato sauce on top, with white wine and chicken broth.

My dinner?

I was so excited I started eating before I could get take a picture. Buffalo top sirloin, 3 ounces white potato, big fat asparagus spears (it was a high calorie day for me). It was great, I actually ate the first piece of fish for meal #4 earlier and would have the other piece of fish the following day.

Back to attitudes though. Think about how you are presenting yourself when you interact with others, if you smile, you feel good, you are happy, it will show. They will feel good about interacting with you and both of you treat each other with kindness. It rubs off, like when you drive and someone lets you change lanes, you tend to let the next person change too, it's a circle, it can be a pleasant one or a vicious one, you choose.

You can capture that magic for yourself, start out in the gym, every single day and eat healthy. Treat yourself like the special, magical being that you are!

Football and Kids

 

I LOVE this picture! Why? It is 6 teenage guys sleeping on the ground, they look like puppies don't they? You can only count how many there are after I told you!  

These are not football players, they are lacrosse players, but the picture is the closest I have to football! These guys were attending a weekend jamboree, and were just plain exhausted and tried to sleep in between games (I headed to to the one and only pub open on Treasure Island).

I read the sports page everyday, and today I read an article about the health issues former NFL football players are encountering. No, it's not new, but it is so absolutely sad.

The article I read is called "The impact of hard knocks" by Ron Kroichick, and it was in the San Francisco  Chronicle (I get two newspapers at home, San Jose and San Francisco).

It hits home because I have  a 16 year old (17 next month) and he plays lacrosse. Lacrosse isn't the contact sport like football though.

He has never been allowed to play football, it was never open for discussion in our home, it was a non-negotiable from day one.

We live across the street from his high school. At every single football game, without fail a player is injured and needs to be transported via ambulance. Why would a parent allow their child to be placed in a position such as that?

Think about it. You love your child more than anything or anyone in the world, yet you are allowing them to participate in a sport that is known for head injuries and lack of enforcement and knowledge to prevent and treat them properly.

Here are the players in their glory afterward (more than 6)

Mine is front, center with white t-shirt and mouth guard that has blackened front teeth...

I would never send him out on a football field to play the game. What will you do with your child? I suggest you get them involved in another sport, anything except football, before it's too late.

Roasted Turkey Stock

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My favorite part of Thanksgiving turkey is the roasted stock I make the next day! It is sublime if I do say so myself.


I got up at 4:15 a.m., feeling a little slow and the 30 degree weather didn't help matters at all. In fact, my birdbath in the backyard turned into an ice skating rink!


I had a 2 hour workout, back and bicep day and 30 minutes cardio, walking on the treadmill at 15% watching a silly show called Sweet 16 on VH1.


Then home to hack up the carcass! I am in the backyard, with my antique Briddell solid steel cleaver, it was a gift from my dad. He said it was from a restaurant in San Francisco that burned to the ground, this and another large knife were a few of the salvage items. I love things that come with a story!


The carcass needs to be hacked up to cut into the bones so all the gelatin can come out. I do it outside because turkey meat goes flying everywhere (I learned that the hard way).

Into the roasting pan goes all the hacked up bones and fat and any frozen chicken necks and pieces from my freezer.


I then add a couple big onions, cut in quarters, no need to peel them. Several stalks of celery, roughly cut up and lots of carrots, peeled and cut into big hunks.

I then roast it all in a 400 degree oven, stirring every once in a while, everything should get dark brown, with some crispy pieces.

Then all of this gets placed into a large stockpot and covered with cold water. I throw a few whole black peppercorns in, then bring it to a boil. Lower the heat and simmer several hours, the end result will be a dark, rich, flavorful stock. Strain it and cool in the refrigerator until the fat forms a solid mass on the top, then remove and discard.


I will freeze the stock to use as a base for soup, just add some pasta or rice, a grating of Parmesan and it is the most delicious, simple meal. It can also be used for anything that calls for chicken or meat stock.


Your turkey carcass is probably gone by now, but if it's not, don't by pass this amazing treat. It really isn't that much work and there is nothing more satisfying than a homemade rich broth.

I Went to a Party and came Home with Crabs

Dungeness crabs, two big fat ones! Aren't they beautiful?

If you know anything about dungeness crabs you are thinking something is a little odd, as crab season opens on Monday, November 15, the day this post will be published. That is the season for the commercial fisherman, not sport fishermen!

My son is on a club lacrosse team, and sports are very expensive. We do everything we can to keep costs down and affordable for all who want to play. 

Our biggest fundraiser is an annual fiesta with a silent auction and and a real down to earth bidding auction. After everyone has eaten, drinks are flowing, the auctioneer comes out and the donations start pouring in.

This past season we donated three 6 packs of wine along with a tasting and hor  d' oeuvres for three groups of 8. I think the total those brought in at the auction was close to $800.00.

The dinner I attended Saturday was one of those stunning donations, it brought in a sizable amount of money for the club and we had an absolute blast! 

The winner was bidding on dinner for 8, prepared at their home, served and cleaned up! We were one of the lucky couples to be invited to fill out that group of 8, which ended up being 11, and that made it even more fun.

The host is a recreational fisherman, and I don't mean a line and sinker kinda guy, he has a boat, and a big boat. He caught lots of crab Saturday morning just in time for our dinner.

And I got two big fat ones to take home with me!

We had martini's, hor d' oeuvres, soup, salad, entree, dessert and David brought along a case of wine. I think we got home close to midnight, it made it hard to get up early for the gym, so I did something I rarely do, I slept in till 6:00 a.m. 

Now the only reason why I even bothered getting up at 6 was because my son had 5 lacrosse games on Sunday, the first starting at 7:30 a.m. so I just got up with the rest of the family. Off they went to the SportPlex for the first couple games and I headed off for my shoulder workout at the gym.

I was able to get there for the third game at 10:30, they won the first three and lost the last, it was the playoff tournament for the fall season, and his team came in second in Varsity. 

An hour rest at home and he heads up to San Francisco for practice for two hours with one of his Varsity travel teams. 

But back to the crab!


Fresh dungeness needs very little done to it, I first boil it in salted water.

I boiled it until it was red in color and therefore should be cooked through, about 20 minutes, these are big crabs!

Then take them out to drain and cool.

Crab is very nutritious, and low calorie, a dieters dream. What makes it fattening is the melted butter many people dip it in, you don't need all that!

We will cut up the crab, so every leg has a piece of body, which I find to be the sweetest tasting part anyway. Then we will spread it on newspaper on the dining table and everyone can eat what they like.

My son will probably have melted butter, David will have his plain and I will squeeze lemon over it.  

On cold winter nights I will put my Tuscan grill in the fireplace and get a nice oak fire going, then make a mixture of Spanish paprika, minced garlic, olive oil and a bit of lemon, and toss the cut up crab with this, then grill the pieces till hot and crackly. 

The paprika gets a wonderful smokey flavor and your fingers retain the garlicky flavor as you pull the meat from the shells. 

Just what is the nutritional content of dungeness crab? 

3 ounces crab

94 calories
19 grams protein

1.06 grams fat

.81 grams carbs

321 mg sodium

To top it off, it's over 75 degrees, the sun is shining and it's a beautiful day. Ah we are so lucky to live in California!

You are a Champion!

I believe it is extremely important to surround yourself with positive role models. People you can strive to emulate, share with, learn from, and ask for (and receive) honest feedback.

This is Maegan Swain and me, at the San Francisco competition in October, she looks great huh? Curves in all the right places. She works very, very hard for this too.

Maegan, and so many of the other women I have met competing, knows what she wants, and she will do whatever it takes to get it.

I also know just what I want, I know how to get it, I will do whatever it takes, and if I don't get it, it doesn't mean I have failed, nor is it the fault of anyone else, it means I need to evaluate my methods, incorporate some changes and realign myself, then keep moving forward until I succeed. Sometimes it may take a while. Sometimes it may take a longer while.

I am not talking about a monetary thing, or an object, I am talking about having a goal, and the mindset to do whatever we must to achieve that goal and remain focused despite adversity or setback.
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It means believing in yourself, believing you are powerful, believing you are capable, believing you are worthy, believing you are a champion!

I read the sports page every single morning as I drink my shake before I go to the gym and I saw an article about two young women who believe in themselves and what they want. They are quite inspirational and I think they must be super gals! I would love to meet them because I can imagine they are quite unconventional.

Here is their story:

The dating game can be tough. Sometimes you have to fight for what you want, especially if you want a Chinese warrior princess. Meet Xiao Lin, 22, and her sister, Yin, 21. They will be holding a three-day kung fu tournament in China with the winners having a chance to marry them. First, the guys must excel at archery, carry a heavy weight over sharpened bamboo spears and then beat one of the sisters in full-contact combat, the British news website Orange.co.uk reports. The lucky winners get to remove the girls' masks and propose. "They can choose open hand or any weapon they wish, but we won't be holding back," Xiao said.

"If they can't beat us, they aren't worthy." The sisters tried dating services, but the men "were all too weak," Yin said. "We could beat them easily."
These gals are champions.

How do you beacome a champion? Start by telling yourself that you are a champion. Believe that you are a champion. Feel that you are a champion. Know that you are a champion.

It will become a self full filling prophesy.You will become a champion.

Here is a great video in case you need a little affirmation that YOU ARE A CHAMPION!

(Email readers will need to navigate directly to the blog to view this video, click on the readyin5(weeks) link at the top).

Zuni Cafe

Zuni Cafe in San Francisco, one of our favorite places! The chef, as so many of the great ones in the United States have, once worked at Chez Panisse in Berkeley.

The Zuni has a great wood burning oven in the middle of the small restaurant, they cook many things in there, pizzas, pork, and their famous whole chicken with bread salad. I have never had it at the Zuni, but I have their cookbook and I have made it numerous times at home, it is simply to die for. 

 
My lunch above caught my eye for two reasons, it had fresh shell beans and chicken wings, two of my favorite foods. Many people have never had fresh shell beans and are not familiar with them. The beans you buy in a can were once fresh shell beans- cannellini is what I have here. And the wings? Well, they are an item that I rarely eat as they are covered with skin...

The chicken wings? Not your "hooters" style, thank you very much, but tender, spiced, falling off the bone wings that had been slow braised.

The dish was actually called: Chicken wings braised with carrots, prosciutto, cinnamon, tomato and clove, fresh cannellini beans and chard. 

I love all the fresh vegetables, spices and juices.  There is no thick gravy like sauce, only a broth that warms the soul, and keeps the bread moist that I shall dip in it!

David had: Devils Gulch Ranch rabbit salad with frisee, fennel, watermelon radishes, hard cooked egg, creamy mustard vinaigrette, and fried capers.

I love food, and this food is quality, not quantity. I savor each bite. The restaurant is funky, it has small tables, situated very close together. The menu changes daily, but there are a few things that are never absent, and that is the roast chicken and their fabulous burger. They grind the meat there, make their own buns, pickles and ketchup. It's always a struggle for me, "the burger or the??"

And in the end, I had the Gateau Victoire, a flour less chocolate cake inspired by Julia Child that has been on their menu everyday since 1982. You can find the recipe online, or even better, visit the Zuni.

They take reservations on open table, but a little known fact is that they hold aside 1/3 of their tables at all times for walk ins!

Fish Tacos for Breakfast

Yes I am eating yet again. David and I always enjoy the food fest the three weeks following a competition. 

One of our favorites is Mijita's at the Ferry Plaza Market in San Francisco. We get there before they open, mainly to find a parking place, and it was pretty tough this weekend, seems a few sailors were in town, it was Fleet Week!

The weather was one of those stunning days that make you want to move to San Francisco, it was actually hot. You can see how warm it appears in the picture above and It was only 9:30 am!

Their fish tacos are great and the mushroom quesadilla is another one of my favorites, so I have both! They make the tortillas there as they cook the rest of the food, and they don't use one of those silly "tortilla machines" that Chevy's does.  

David gets to eat too.

And I know many of you may not approve, but we have a big glass of red wine with our taco's for breakfast too. It really does start the day off right for all the shopping and dining we plan to do.

We wandered over to Prather Ranch Meats and there were 6 guys standing behind the counter, they are all young, healthy good looking meat kinda guys.

One of them shouts over at me and says "Hey- Campbell Farmers Market! You like skirt steak!" Bingo! I am known for what I eat far and wide! Or maybe it's the long blond hair and the muscular arms...not quite sure.

He explained he was selling there when Prather Ranch first set up a year or so ago, and they "relocated" him, up to San Francisco. David was explaining why we haven't been there much lately, I am on this diet see....it went on for a while.

Then I told them it was time to get big! They all laughed and liked that. I needed some good meats for that and they were able to help me with everything I needed. I bought some veal shanks to make Osso Bucco, and beef cheeks to make Beef Bourguignon for a big family get together.

If you are a foodie, you must go to the Ferry Plaza on a Saturday morning. This time of year is amazing, the shops indoors give out wonderful samples, and there are hundreds of sellers in the outdoor market and dozens of restaurants who set up grills and are cooking all day long.

You can get eggs, cheeses, fruits, vegetables, meats, herbs, shellfish, charcuterie, honey, milk, breads, pastries, chocolates, coffee, the list is endless.

There are musicians and performers, the people watching cannot be beat. The best place on earth to eat, drink and be merry!

Looking Good Naked!

I have always wanted to attend the Exotic Erotic Ball in San Francisco! I was in the City on Saturday and saw this sign, seems like the perfect time doesn't it? It would be three weeks after my competition, cut, buff and feeling good!
If you have never heard of the Exotic Erotic Ball, I will tell you a bit, in fact, here is what their website says:

What is the Exotic Erotic Ball?
It's part Mardi Gras, part burlesque, and part rock concert, yet totally unique. The Exotic Erotic Ball is a fun-filled celebration of human sexuality and freedom of expression. It's a lingerie, fetish, masquerade affair.
It features non-stop entertainment of limitless variety. Attendees will see and hear live music, top DJs, erotic performers, exotic dancers, and wild sideshows and partake in playful interactive fun. We have learned it is difficult to describe the scope of our live entertainment in one paragraph.

However, we can say that our Music Stage alone features several bands, many burlesque acts, hilarious games (Lesbian First Kiss among them), as well as our three major contests which will crown Ms Exotic Erotic, Mr. Exotic Erotic, and Best Costume; our Burlesque Stage features not only more burlesque, but fetish, circus, dance, and novelty acts - with world-class performers from the US, Europe, and the Sub-continent - and at the end of the night - DJ's and electronic entertainment; and The Asian Diva Girls stage features - well - The Asian Diva Girls of course. So whether you want to hear a tight beat, or watch someone with a tight ass get beaten, we've got your ticket. And - the VIP Area has its own live entertainment, with over 150 performers doing their things. 

There is no worry about a costume, I mean, you don't really need much do you? And if this weather holds, all the better! So, who's been? And who's going?

Good Eats Post Competition

Yes these are small suckling pigs in an oven. Did I tell you I was craving some good food?

David took this picture last time we were at Chez Panisse following my last competition, it was July 14, on Bastille Day.  I love this restaurant, real food, prepared with care, and always something intriguing on the menu, like the little piggies above!

I always have a list of things I want to indulge in after my competition, and the funny thing is that often I will only eat half of what's on the list.
What I am craving and will have in my bag backstage:

Two bananas. They are high in sugar and carbs, I haven't had a banana, or much fruit to speak of since August!

Doritos. I eat them only on Christmas morning and the night of a competition- go figure (no pun intended).

Dark chocolate covered caramels with salt on top. From Peet's Coffee... wicked I tell you!
Peanut M and M's.
Snickers bar.

Peanut Butter and rice cakes.
Peanut Butter and Jelly sandwich.

Sparkling wine.
My homemade fig pop tarts.

Then I will get in my car, and drive home where David will have REAL Champagne for me and a cheeseburger. Then some red wine and a long, hot, steamy shower.
We will laugh and have too much wine and go to bed happy and tired.

 
I will sleep in, probably until 6:00 am and get up and have a big cup of hot, black coffee and a piece of my fig pop tart along with a big spoonful of peanut butter, or two.

When David wakes he will make "David's Famous Ramos Fizz" and I will make eggs Benedict with fried potatoes.

Lunch I am not so sure yet, Cooper has a lacrosse game at 2:30 so that means it will be something at home. I would really like a  Nicoise salad drizzled with olive oil, whole eggs on it and anchovies. I hope my garden still has tomatoes. And a nice crusty pieces of bread to soak up the juices.

I am sure I will see my friends and neighbors, Mark and Virginia for even more sparkling wine, they usually stop by after a competition. If not, we will just walk over to their house!

I would also like a tuna fish sandwhich  on sliced sourdough with sweet pickle relish and lots of romaine lettuce. Odd, but that sounds good right now.

Dinner will be a juicy skirt steak, aioli, steamed new potatoes and an artichoke, cooked at home, along with some red wine.
 

The where do we go from there?

We are craving lobster rolls and the most fantastic onion rings from the Old Port Lobster Shack in Redwood City, California.  Cooper may try their fish and chips this time, I might have some lobster bisque before my lobster roll.

I have been dying to go to The Counter for a cheeseburger.  I went there and walked inside and LOOKED once, but I couldn't eat at the time. Cooper went with his friends and said it was one of the best burgers he has ever had. I am a cheeseburger freak!

I would like to have a salad Lyonnaise  with french fries at the Left Bank in Santana Row, David will have the steak tartare.

I think some al pastor tacos in downtown San Jose sound good, there are so many great taqueria's I am not sure where I will go.

I plan to make a torta cubana, one of my favorite sandwiches, but it is terribly fattening and calorie laden so I rarely make it. It has chorizo, ham, melted cheese, avocado, tomatoes, onions, jalapenos, and mayonnaise, all on a grilled roll.

I am looking forward to a bowl of pasta with Parmesan cheese. I am not sure if I will make a ragu or a broccoli rabe with anchovies and garlic, both might be in order!

That gets us to Saturday when David, Cooper and I will make the pilgrimage to the Ferry Plaza Market in San Francisco. We will go to Mijita's and have fish taco's and red wine for breakfast.

We will shop at the huge farmers market and buy clams and mussels and some fish from Hog Island Oyster Company and I will make bouillabaisse with rouille for dinner.

 
Then we have reservations for lunch at Zuni Cafe in San Francisco, their food is fabulous. Here I am enjoying dessert there after my last competition in July.