The Full Moon vs Pity Eating

Salish Moon
by Jody Broomfield

I have a moon face, big and round. I’m not just saying that to be self-deprecating, it’s true. All the fashion magazines say I have a “round” face and help me make it up to my advantage. My name is Diane like the goddess, Diana, the goddess of the moon. I like those connotations. Tonight is the full moon and I was thinking how I need to be full – emotionally and literally. I am full-figured and moon-faced. Does this make me a full moon? The moon is cool, literally. It shines brightest at night – I like to stay up and read. Reading is smart – smart is bright. Right? Oh, I am really waxing poetic and maudlin this morning. I guess I’ll stop mooning about myself. It is a new day and I really want to start the weekend with a new focus and drive. It is going to be a beautiful day. The cherry tree has exploded with millions (I’m not exaggerating) of pink blossoms.

Our Cherry Tree!

This picture proves it. The magnolia is blooming and all the bluebells are almost out. It’s truly spring and the time for new, fresh growth. So, I’ve been thinking about my personal growth and not the girth type. I am stopping the pity-eating.

I’ve said it before and I’ll wander down this path and we all know that sometimes paths backtrack and meander. (Wow, this is a metaphor heavy posting, isn’t it. And “heavy” is a pun, too, or at least a double entendre. Enough of the literary devices, I have other vices that are way more fun! Oops I did it again, sorry.)

Back to the pity-eating – I have let all my rules go and have been cooking and eating all kinds of favourite and comfort food and, due to my history, I’ve made too much of everything. And I have let the “Guilt Puppy” of spoiled food rule my eating during the day. It is a sin to let food spoil in the fridge. And I have made food just so I could have leftovers but there are too many in the fridge so I eat them. I’ve started two containers in the fridge freezer for kitchen sink soup (recipe to follow). But I will start cutting back on the portions cooked for each meal.

I have lots of stuff in the fridge for meal salads and Norm likes salad, that’s probably why he doesn’t have a weight problem. Sigh. I will not pity myself while I chow down on a great salad that will include lots of protein and very few horrible carbs. So I will pledge by the full moon that I WILL (am I making out a will?) eat better, follow my own advice and make Kitchen Sink soup on Saturday to share with Norm and downsize the leftovers in the fridge.

So, thanks for listening. ;D Diane Kirby

Kitchen Sink Soup

Use a 1 litre/quart freezer container to collect leftovers. After a regular meal there may be a few things left over that you normally eat (I do) so you cannot be accused of throwing away good food. Cooking water, the little bit in the bottom of the bowl, pot or dish, all are fair game and can make an amazing soup. And it’s never the same twice.

Pour in the water from the veggies you cooked; the last 3 tablespoons of spaghetti sauce; the little bit of Kraft Dinner in the pot; the gravy that would have gone into your mouth if you didn’t have the soup container; the last two potatoes; the peas; carrots; stir-fry; and last bits of meat; sauces and pastas. You may want to have two containers so there’s a chicken base and a beef base or a white base and a red base. Cut veggies and meat into soup sized pieces before freezing. Salsa, celery leaves, rice – whatever, can go into the container each time you make a meal. I even put a small bit of water into the spaghetti sauce can or jar and swish it around and add that, too. I have to clean them anyways because I recycle. Fish stuff doesn’t work too well and neither does sweet and sour.

When the container is full take it out of the freezer and let it thaw – I’m impatient so I nuke it a bit. While waiting, boil 2 cups of water in a 3-4 quart pot. Add the soup fixin’s and stir and cook until all the leftovers melt. Taste and adjust to what you like. That means you can add beef or chicken soup base (the powdered kind with no MSG); salt and pepper; hot sauce; Worcestershire sauce; etc. You can tell if needs something or when to add water if it’s too thick.

It’s done when you say it’s done. I’ve made this at work for 50+ people. Leftovers can make wonderful soups. Add a can of tomatoes and all is well. Your imagination is the only limit! I’ve been known to call this “Stone Soup” but it’s not a true “Stone Soup”, but that’s another story.  Enjoy

~ by 1fatgirlshrinking - Diane Kirby on April 6, 2012.

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