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2013-52 Week 14

Well that was a bit of a rough week or two. I’m not even sure where to start. Still waiting on the test results for my food allergy, so I’m not even dealing with that yet.

Well, I guess we’ll start with immediately after that test and go roughly chronologically. Jess and I were heading to the store after going to the doctor and then to the X-ray place and lab for them to draw my blood for the allergy test. Amazingly enough we were able to accomplish all three in less than an hour and a half. Sadly, that put us going north-bound on Corbin just before proceeding into the intersection at Nordhoff when a white car started to make a left turn in front of us and then stopped . . . in my lane . . . with me about to enter the intersection. Thankfully I anticipated this when I saw that a large truck was turning left from our direction and I couldn’t see the left turn lane coming towards us to see if there was a car in it (and because I don’t trust other drivers). So when the little white car popped out from the lane I couldn’t see and stopped, I was able to hit the brakes and stop in the intersection before hitting their car (mind you, the light was green this entire time, it didn’t even change to yellow until we got out of the intersection). What I couldn’t figure out, however, was why our tires were screeching so bad even when we stopped moving. It was only after the crunch of something hitting our back bumper did the pieces fall into place (and judging from the amount of screeching we heard, the brakes on the older gentleman’s 2001 Sentra were original to the car). After navigating to a parking lot on the side (and the woman in the white car taking off, that’s twice a white car has caused me to get rear ended by making an aborted left hand turn and leaving me stranded in the intersection, only to take off afterwards. Next time I’m just ramming them . . . I’m kidding . . . mostly).

Thankfully the damage was minimal, but both Jess and my shoulders and neck were achy, and considering my history and Jess’ recent disk fissure, I decided to report it anyway in case we had medical problems down the road. Ice and rest abated most of my symptoms by the next morning, with Jess a little worse for the wear. She set up appointments with our chiropractor the next afternoon, and appointment I would likely have cancelled but I saw it as an opportunity to ask if he could do anything for my knee, as my general practitioner merely noted that it made a clicking sound it’s not supposed to and sent me for x-rays as a precursor to an MRI. I mentioned that I hurt the knee last week and sadly it hasn’t seen much improvement since. After getting all of the neck and shoulder check ups out of the way, the chiropractor contorted my knee for a minute before rendering a diagnosis, my quad was too tight on the right side and was pulling my knee cap out of it’s groove, causing irritation where it was rubbing the wrong place. My exact words to Ellis were, “I HAVE to run in TWO weeks!” I was told a simple tape job would help me get exercising again. Did I mention that our chiropractor is also a sports doctor for our old high school? If you need a chiropractor in the San Fernando Valley or adjacent areas, I recommend ours, Dr. Russell Ellis. I tried the tape job and ran a couple miles, and it did help, but the fancy tape I got sweated off. The super fancy tape that is used for swimmers arrives today from Amazon, so I’m going to give that a try.

Unfortunately actual healing is not progressing nearly as quickly as I would like. Jess points out that it’s only been a week and a half since the initial injury, but, if you know me, I HATE being injured. The idea of not being able to jump up right now and knock out a few miles really bothers me. Probably why I have not been tested with too many injuries in the past couple years. Even worse is that Ragnar is coming up in just over a week and a half, and I refuse to miss it, even if I have to drag my leg behind me. It has forced a sad decision on me, however, in an attempt to give myself the best chance to be ready for Ragnar, I’m going to have to lay off karate for a while, which means I will miss the next test in the beginning of May. Probably for the best since I currently can’t jump on my right leg, and two of the combinations I have to perform are helpfully titled “Jump Linear” and “Jump Circular.” The next test will be two months after that, so hopefully I’ll be healed by then.

So I’m going to settle for a shorter entry this week, as all of the stories I’ve related, the allergy, the car, and the knee, are all in limbo and will play out in the coming week. And since I’ve spent most of the past week dealing with them, I don’t have much else interesting to add.

Weight: 226 Loss: 4 lbs – Running Yearly Mileage: 178.2 miles (+4 miles) Last year-to-date: 86.7 miles – Words-to-date: 25655 (+918)

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Recipe #26: Mini Matzoh Balls

Passover was a couple of weeks ago, and I figured it would be fun if I tried making Matzoh Balls. I think we technically ate this on the second night of Passover, I gave myself points for trying though. While I do have some Jewish heritage, I’m told, I didn’t know the first thing about make Matzoh Ball Soup. I saw this recipe and decided if anyone knew how to make a Jewish delicacy it was Mario Batali…

Mini Matzoh Balls

The link also includes a recipe for egg drop soup. I’m personally not a fan of egg drop soup so I used my favorite chicken soup recipe.

What you need:

4 large Eggs (separated)

1/2 cup Chicken Stock

1/4 cup rendered Chicken Fat (melted)

1/2 cup Parsley (finely chopped)

2 teaspoon Kosher Salt (plus more for Egg Whites)

1 cup Matzoh Meal

1 teaspoon Salt

Plus 5 cups of chicken broth or stock to make the soup of your choice and cook the matzoh balls…

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First step for me was to whip up the egg whites to stiff peaks, that way I could throw them in the kitchen aid, turn it on and go work on the other ingredients.

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Whisk together the egg yolks, chicken stock, chicken fat, parsley and salt. It’s also worth noting that the recipe suggested maybe added green onion at this stage, and I quote, “for a fun twist”. I like fun, so I did!

Since I had just made my own chicken broth a couple night earlier (I sound so homey, don’t I? We’ll ignore that I normally buy Swanson’s by the case at Costco….) I actually did have some reserved chicken fat in the fridge.

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From what I understand, this is referred to as “schmaltz”. (Secret about me, I love Yiddish. There are just so many awesome words. And they are fun to say too! Check this out for some yiddish words you really should know and work into every day speech.)

Anyways, wisk in the melted “schmaltz” and then stir in the matzoh meal…

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By this point your egg whites should be ready, so you fold those in to the mixture…

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Then you let that sit in the fridge for 15 minutes to thicken… And if you are me, you check it at 15 minutes and go “Hmmm let’s try 15 more.” Then you check again and go “Let’s just give it a full hour.” Then you check it again and go “I want to go to bed, I don’t care anymore if it’s not “thick” I’m just going with it!!”

So you take it out of the fridge and start to make “ball like shapes” out of the mixture and put them on a cookie sheet…

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Matt called these Matzoh Mounds. Hey! They were round…ish. At this point, you are to let them rest in the fridge for at least an hour if not overnight. I went with overnight…

The next evening…

Heat up about 5 cups of chicken broth in a large pot and throw in your Matzoh Mounds. Let them simmer for about 15 minutes or so, turning them to make sure they cooking evenly.

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This was also the point that I added my chopped up (cooked) chicken (reserved from the broth I made earlier) and some frozen veggies, so they could heat through.

15 minutes later it was time to eat!

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Here is the confession: I have never had, that I can recall, Matzoh Ball Soup. So I have no idea how this would compare to others . What I can tell you is that this was very good! Very comforting and satisfying without being heavy. I really liked the “fun” green onion addition too, an extra bit of flavor. This was delicious and I would love to eat it again… will I make it again? Not without a good reason… it was just too much work! Under the right circumstances though…

Posted in 100 New Recipes, Jess General. Tagged with , , , , , .

Recipe #25: Creamy Garlic Pasta

So, I realized a couple weekends ago that I was a bit behind on my recipe pace (9 a month, which will keep me easily on track, with some buffer). Therefore, I planned out some extra recipes for meals that week, and went a little crazy. Basically, I ended up making a new recipe pretty much every night last week. For that reason, this next series of posts are going to be on the shorter side…. I’m still trying to figure out what format I like for these things to please bear with me.

Creamy Garlic Pasta

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

This one was worrisome, in that by the time we did our normal Monday trip to the store and got home, I only had about 45 minutes to make and eat dinner before Matt needed to leave for karate. Having not made it before, I didn’t know how long this would take. Thankfully, this ended up being a really quick dinner!

Basically, heat up some olive oil in a pot and cook 4 cloves of minced garlic for only about a minute or so. No browning, brown = bitter garlic. Then you add in about 2 Tbls of butter. Any dish that starts with olive oil, garlic, and butter cannot be horrible. Right?

Once the butter is melted, add in some salt, pepper and 3 cups of chicken stock or broth. Bring that to a boil. Then add in your angel hair pasta and cook one minute less than the box tells you to (for al dente). After the pasta is where you want it, don’t drain it, just reduce the heat and add the parmesan cheese, stir until it’s melted. Remove from the heat and finish with the cream and parsley.

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Start to finish about 20 minutes, and most of that was letting the broth come to a boil. This was so good. So, so good. How good?

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Lick the bowl good.

Matt too. He kept saying how really delicious it was. Creamy and cheesy without being heavy. Not to mention garlicky, which is one of my favorite things ever.

I may make this again this week before Matt gets the results of his food allergy test back…just in case.

Posted in 100 New Recipes, Jess General. Tagged with , , , , , , .

2013-52 Week 13

I do not do April Fool’s. Heh, I just looked back at last year and noticed I didn’t even mention it in the blog post for that day. I do do (not gonna say it) resolution updates, and since it’s the beginning of April it is time for round four.

1) One blog post (longer) every week this year – Been getting lazy on putting these up on time, but this is an effort to get these back on track. Had yesterday off for Cesar Chavez day (only in California), which has been a nice addition to the Holiday lineup especially since, even though we work at a college, we do not get Spring Break like the students do. Every full-time worker hates the question, “How was your Spring Break?” I digress though, I only brought it up to mention that I was slacking off, er. . . resting, yesterday and thus decided to wait a day to write this. Anyhow, regardless of digressions, this resolution remains . . . – On Track.

2) Lose at least 20 pounds – I’m a little mystified here because, for reasons I’ll mention in the next resolution, I did little exercise this weekend but still maintained my weight pretty well with a weekend of big meals. Granted, bigger meals meant fewer meals, but I was pleasantly surprised when I stepped on the scale. And we all know that doesn’t happen too often. I’m still behind on this one, but, considering the big revelation that I have a (still) undiagnosed food allergy (I have an appointment with the doctor on Thursday) and the attendant diet changes that will bring, I anticipate a big drop here over the rest of the year. It also seems that food allergies are theorized to be a contributor to belly fat, so hopefully that will go away too. – Behind.
Current Loss: 3 lbs – On pace loss: 5 lbs

3) Run 400 miles – Thankfully I built up a large cushion, because my run of good fortune finally came to an end. Despite running long distances while being overweight, I was largely able to avoid the injury bug outside of a decent case of plantar fascitis for a few months. I was running intervals (a couple of slower laps followed by a fast lap, then back to slow, repeat) on the indoor track last Thursday, however, and in the middle of my third fast lap my knee twinged and then stopped responding really well. If I had thought about it harder, I would have realized that I shouldn’t have been doing intervals that day, as the conditions weren’t right for it. But I felt good because I had to take Wednesday off to get the flat tire fixed and wanted to push it. See, usually I run the indoor track Monday and Wednesday, and then wait until I get home Thursday to do a longer run, as I can only fit about three miles in on lunch breaks. Monday through Wednesday traffic on the track is required to go in a clockwise direction. Thursday through Saturday (I forget which end Sunday falls on, since I’m never there on Sunday) the traffic is required to go in a counter-clockwise direction. Naturally it was my right knee that gave out, the one that is usually on the outside but this time was taking the force of the turns on the inside. I’d heard of this kind of thing before, but didn’t pay it much mind. Lesson learned. I bought a knee brace and stayed off it for the long weekend (outside of karate, where it was uncomfortable to put weight on), and then played Frisbee today with the brace, though I certainly wasn’t at one hundred percent. Going to take it slow but get back out there tomorrow and see what some light running will do. – Ahead.
Current Mileage (Through February): 174.2 – On pace mileage: 100

4) Write an average of 500 words a day – I’m realizing that, much like my running resolution from last year, I probably overestimated the time commitment for this one at the beginning of the year. If I was doing the daily blog like I did last year, things would probably be much closer, but, as it is, it will be a challenge to get all the way there. In actuality, though, I’m going to be happy if I generate an average of 250 words per day, something for which I am on track. It hasn’t helped that I have been profoundly unhappy with my English class and thus haven’t been putting in a full effort. I’m looking forward to it being over so I can erase the experience from my memory. Perhaps inspiration will strike and I can have a large jump one month, so I will keep track of both the original resolution and the modified one below. – Behind.
Current Word Count (Through February): 23522 – On pace word count: 44500 – Modified on pace word count: 22250

5) Read a book a month – Just about wrapping up book three, Outliers by Malcolm Gladwell, which I will admit that, while I am enjoying it, I have been slacking on recently. I only have sixty pages left, which I can knock out in an evening. I have yet to decide on book four, which I should probably do soon since the clock is ticking. I’ll do a short review on Outliers once I have it officially finished. – On Track.

A third of the way through the year and the resolutions are shaping up pretty well. I just have to keep working on them and hope that my knee injury isn’t too serious, especially since Ragnar is coming up in just over two weeks.

Another thing I realized I had to do since we’re already a third of the way through the year, I needed to catch up on my . . . blog-ren? Blog childs? Chi-logs? Blogs I spawned? Despite having the least pleasing sound to it, the last one is probably most accurate. With my daily blog experiment last year, several people actually read everyone, and, of those, three decided to try their hand this year (though not at my insane blog-a-day pace because, notice, not even I did that again). Jess has been posting here 100 New Recipe posts here and I have been woefully behind on those until today. My parents (Dad/Mom in no particular order), appropriate since their technological advancement running a typesetting business when I was a kid gave me a great foundation for my technical career, also both started a blog for the year, which I finally managed to catch up on as well. It’s pretty cool to see something grow in such an organic way, and it’s interesting to see where our writing styles are similar and different.

I am also planning special blog post out of the regular weekly band as soon as I get around to actually writing it, so be on the look out for that. For now, however, I’m going to hang it up for this week. Hope you had a great Easter regardless of which aspects you celebrate, and, as for me, I am grateful that He is risen!

Weight: 227 Loss: 3 lbs – Running Yearly Mileage: 174.2 miles (+0 miles) Last year-to-date: 78.7 miles – Words-to-date: 24737 (+1185)

Posted in Matt 2013-52, Matt General. Tagged with , , , , , .

Recipe #24: “Perfect” Chicken seasoning

“Perfect Chicken”

This recipe is a simple chicken spice rub. The blogs promises that this is the solution to the normally bland chicken you would use in casseroles or chicken salad. I’m not sure who doesn’t season their chicken for chicken salad or casseroles, but, yes, this would be the solution.

The rub itself is simple. Combine equal parts salt, pepper, paprika, garlic powder, and onion powder. Then rub it liberally on your chicken. This evening I used 2 chicken breasts…

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Then use your preferred cooking method. Mine was pan seared in oil and then finished in a 350 degree oven. . .

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The paprika gives it a beautiful color and it was very tasty. Possibly a bit salty for my taste, but I may have just hit pockets that were saltier than others. Matt said he didn’t notice it. This is a handy seasoning mix to have on hand. Not just for chicken either (by the way, if you add some turmeric and sugar, I think this might be the same mix as Lawry’s seasoned salt. ) It’s a good way to season chicken that doesn’t otherwise call for seasoning in a recipe.

Honestly though, simply salt, pepper and cooked in butter is still my personal preferred method for chicken.

Posted in 100 New Recipes, Jess General. Tagged with , , , .

2013-52 Week 12

I’m going to warn you up top that I can already tell this is going to be a weird one. It’s been a busy week and I’ve found it difficult to work up the will to actually write this, but a self-imposed deadline does wonders to light a fire under you. I’ll also say that I will be talking about myself in a critical way in the following paragraphs, but that doesn’t reflect my attitude at the moment. Call it a little bit of self-analysis, brought on by the events of the past couple days, which in turn have changed my outlook for the next year (and, potentially, the rest of my life) in intriguing ways.

Don’t you just love when events in your life are arrayed in such a way that you get to nearly immediately discover an area of (non-religious) hypocrisy? Hold on, I have to backtrack a bit. Actually, I have to backtrack a long way, the end of 2008 and beginning of 2009, to be exact. It was my second to last visit to the Emergency room (the last one being for the dizziness that prompted the Lost Year) when I got a piece of chicken stuck in my esophagus. Did I mention that I’d be talking about my medical history here? You can go if you’re not interested, I understand completely. Anyhow, that piece of chicken lead to my nearly getting admitted to the hospital before I finally threw it up at four in the morning, a follow up appointment with my doctor which led to a referral to a gastro-doc in a shabby office in Van Nuys (assigned by my health company), an initial tube down my throat and the expansion of a stricture, a few months on acid reducers, and then a follow up tube down my throat that I never got the results for because I just didn’t like the office or doctor and once my appointment got shuffled around too many times I just walked away.

So with that out of the way, we can come back to my hypocrisy. Jess was telling me a story late last/early this week about a woman who developed an eating disorder in college and went years suffering from low energy and foggy mental processes before finally finding a roommate who showed her how to eat healthily and not worry about the perceptions of others. My initial thoughts were how ridiculous it was to be suffering with the same symptoms for years when the answer was so simple and staring her right in the face the whole time. I’m thinking that putting these last two paragraphs together, you can see where this is heading.

Warning again (I’m sensing a theme here), this paragraph is kind of gross. Since the second tube in March 2010, I have, on and off, had to deal with food proceeding slowly down my esophagus (once a day or every other day) and occasionally getting stuck to the point where I had to throw it back up again (see, gross), though never taking more than a couple minutes to work back up (this happened once a week or every other week). I take two Tums a night before bed, as I’ve had a couple nights where some acid reflux hit in the middle, and that was the initial diagnosis even though I showed absolutely zero other signs of heartburn. Anyhow, the Tums seemed to nip that problem in the bud, and while Jess convinced me to go back to my regular doctor to get a new referral before the end of last year, I hadn’t gotten around to actually making the appointment with the new gastro-doc. So last Friday night I get some Weinerschnitzel to bring home, as Jess and I were behind on our post-fight chili fries (have I not discussed those yet?), and Jess had stayed home from work that day (I just checked, and I haven’t talked about them yet, though it will have to wait for another time). I’ve always had trouble with Weinerschnitzel, as I tend to eat it too fast and not chew well enough, and meat is the worst offender with my esophagus. One thing I always found that was weird, if I had a problem during a meal, once I cleared it up it wouldn’t recur during the same meal. In this case, however, it got well stuck, enough that it took an hour and a half to clear and we were ten minutes for packing up to the emergency room again. I also attempted to drown myself in a genius maneuver where I tried to power it down by slamming water, assuming it was stuck in the same place as before which was down towards the entrance to my stomach. When it turned out to be just below my airway, well that water had to go somewhere and I barely managed to avoid dumping it all in my lungs.

So, long story short or if you skipped the previous paragraph, a barely avoiding having to go to the Emergency room with food stuck in my esophagus prompted a call to the new gastro-doc. It was at this point I realized things were serious, as I called at 4 pm on Monday (have I mentioned I don’t like phones?) and was told that they wouldn’t normally have anything until May, but they had a cancellation and the doctor had an availability for 2:30 the next day. An amazing blessing, and an indication that I should take this opportunity to get to the bottom of things. The appointment came quickly, and before I knew it I was waiting in a little room up in Mission Hills in a far nicer office, looking at a couple of certificates for “Highest Patient Satisfaction” (2008 and 2011) and playing on my phone. When I made the appointment they asked for the name of my previous gastro-doc and any procedures. The new doctor came in with all the information and started telling me what she thought was going on, though I quickly told her that I had never seen the results of the second test. This is where Jess gets her “I told you so”s in, because she has been asking me to get those results for YEARS. Turns out they were kind of important, as a biopsy during that test showed that it wasn’t acid reflux causing the constriction problems, it was inflammation from a major food allergy.

So three years later (almost to the day, both of my throat tubes were March 30/31) I had an answer, one that explained so many things. All the inflammation problems post-Lost year, the continued swallowing problems without any acid reflux symptoms, and even my difficulty in losing weight (Jess found an article indicating that major food allergies lead to an over-production of insulin which leads to an over-production of belly fat, strangely enough where I keep all mine). My hypocrisy was now clear, I had spent years living with symptoms that had an explanation that was mine for the taking. Apparently when I develop allergies I don’t screw around, as the level required for the diagnosis of this condition is a score of at least 15, and my score was over 100. I thought that I had developed pollen allergies in the past couple years, but it turns out that I may have just been manifesting this food allergy the whole time with widespread inflammation.

Unfortunately, while I may have an answer, I do not yet have the answer, as the diagnosis had no way of determining what I am allergic to. That is going to require some blood test and diet experimentation, although I was given a list of common allergens (dairy, egg, soy, nuts, wheat, and shellfish) which may be the culprit. It’s obviously something that I eat on a regular basis (sadly that discounts shellfish) and I’m really hoping it’s not dairy (I love you cheese!). This is apparently not common, and more is still being discovered about the condition (eosinophilic esophagitis), but it’s fantastic to finally be able to nail it down to certain degree.

Okay, that’s enough life-lesson learning and medical stuff, and enough for the week as we head into Easter weekend. Good Friday service is in a couple of hours and then a nice long weekend courtesy of Mr. Cesar Chavez on Monday. One other semi-exciting thing happened on the way to get Jess after my doctor’s appointment on Tuesday, the back passenger tire on our car went flat. After a change to the mutant spare (which I eventually called AAA out to do after I got the car jacked up, the lug nuts weren’t turning and that’s what I pay them for, right?) and a trip to the place that sold me them (America’s Tire on Balboa south of Devonshire, recommend), they patched the valve stem, put the tire back on and I was merely out the four hours it took for the initial incident and waiting for the repair. So that could have been far worse.

Have a happy Easter everyone and remember that He is Risen!

Weight: 227 Loss: 3 lbs – Running Yearly Mileage: 174.2 miles (+5 miles) Last year-to-date: 78.7 miles – Words-to-date: 23552 (+1523)

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2013-52 Week 11

Okay, these aren’t supposed to be getting later in the week. I swear I start these things earlier with the best intentions and they slip later and later. I think I might have to switch back to a daily blog next year just to have the firm deadline. Okay, maybe not . . .

I do have somewhat of an excuse though, as Jess and I came home Wednesday to a puddle in our garage, only to close the door and find water was still running from the ceiling, the door had just halted the flow for a minute. We informed our downstairs neighbor, who said she was running her tub, called the HOA, left a message, and waited for what to do. After several go rounds, the water stopping, a karate class (and missing the call from the HOA at 8:45), and Jess just missing the plumber, I finally called and told them to leave it for the next day. I had already scheduled the day off to get some rest after all of the Doctoral program goings-on and needed to use a bit of the day to grade some papers and the midterm for my class on Friday. The plumbers called at 8:15 and said they’d be out between 10 and 12, and to their credit they were there by 10:10. I showed them where the problem was, and told them that it was probably from our downstairs neighbor. Now our neighbor keeps . . . interesting . . . hours, and, from what I can tell with later interactions with the poor guy, really laid into him for waking her up. After running water in her place and checking things out, it was determined that the problem was with the seal on her tub and not with the pipes. We’ll see how that works out, but it certainly took a bite out of my week. So there’s my excuse for the week, take it or leave it.

I feel like I’ve crossed a finish line of sorts, but have to wait an indeterminate amount of time to actually find out the results. Those of you that are friends with me on Facebook already got the short version of some of what I’ll be covering today (and, face it, that’s pretty much all of you), but, as usual, this is where I can go into more (potentially unnecessary) detail. Here’s the even shorter than Facebook version if you have some place to be in the next ten minutes or just want the highlights: I got my GRE scores Tuesday morning and did quite well in the verbal (168/170 – 98th percentile) and analytical writing (5.0/6.0 – 92nd percentile) while doing okay on the quantitative/math (157/170 – 71st percentile), and I then had an interview with the admissions committee of the Education Doctoral program late Tuesday morning.

A quick aside, I promise that I’ve been trying to quit parenthetical asides, but I love them too much and replacing them with commas makes everything too comma-heavy (even this sentence with the word comma . . . dang it, did it again!) since I tend to err on the side off too many commas, rather than too few. Scoreboard check for the last sentence: written word “comma” – 4, actual commas – 4, number of times comma stopped looking like a word: eleventy billion.

Anyhow, on to the life events and the wrap up of the GRE story started two weeks ago. Turns out I did remember the scores correctly the first time and just had to wait for the writing scores. Five out of six seems about right, especially if it’s up in the ninetieth percentile, as I was sort of happy with my first essay and exceedingly pleased with my second one. Somewhat disappointed in my math score, but I suppose it isn’t too bad since I haven’t had a math class that dealt with those topics in over ten years. One of Jess’ students who works for Kaplan as a GRE prep person said she hates me, so I guess I did well enough.

I had, however, managed to secure an interview with the Doctoral admissions committee before I even received those GRE scores on the basis of my application and letters of recommendation (although seeing as half the application was writing in response to various prompts and a personal statement, the GRE results probably point out where I might have had an advantage). Of course, since I am loudmouthed . . . no, not really . . . cocky . . . well, sort of . . . arrogant . . . sometimes . . . conceited . . . that’s not really it either . . . over-confident . . . I guess that’s as close as I’m going to get right now . . . I had assured everyone that as long as I got to the interview stage I stood a good shot at getting in. Now to be honest, I did not anticipate making it that far because, again, the program was aimed at Community College teachers and administrators, and I am neither of those. But I felt that if I made it to the interview round I could talk my way in, mostly because I am naturally skilled in ways that are beneficial to the interview setting. Hows that? I’m glad you asked.

1) I am comfortable talking to small and large groups of people. – Of course you kind of need this ability to teach, but sometimes people can have difficulty relating to a small group of people. I was surprised when it turned out that the interview panel was only two people, but I was not intimidated and quickly adapted my game plan. The best advice in this area I can give is to make sure that you split your response time between all of the panel members equally when giving a response, with a slight increase to the person asking the question. I mean that when you respond, you should look initially at the person who asked the question but then shift your focus to the other panel members and back to the original person who asked the question over the course of your response. This keeps everyone engaged in your answer and makes sure you don’t appear to be robotic in your answers. With two people it occasionally looked like I was watching a tennis match, but that is simply resolved by settling on each person for a longer time period before switching back.

2) Improvise. – Really, isn’t this what interviews are all about, especially if you don’t know the questions ahead of time? I have been told several times that my impromptu speeches are better than my prepared ones (although I’m pretty sure my last prepared speech was also over a decade ago). I’m also pretty good with my mouth on autopilot, so I can start answering a question while my brain is still constructing the back end of the answer, allowing for the elimination of those pauses that can make you seem indecisive. It helps to practice these situations, which is why I’ll never turn down the chance to interview even if I don’t think anything will come of it. The only way to get better is by exposure, even if it is just having a friend or three asking you sample questions. It doesn’t hurt to be comfortable in these situations in the first place, however, so whether I was answering questions about my past research, what problems are facing community colleges today and what would I do about them, or even how I would find the time to study, I was able to approach them calmly and in sufficient detail.

3) Be prepared. – Just because the interview itself is an impromptu experience doesn’t mean that you can’t do any preparation for it, especially since you know certain areas will be covered during the conversation. In my case I knew that there would likely be some discussion of my plans and goals, so I made sure to get everything in order and brush up on the finer points about which I would be talking. As a result, I was able to use my ideas for my project to address how I would solve the problems facing community college, and it really seemed to strike a chord. By having material previously reviewed, it makes it easier to call it to mind when you’re on the spot in the interview.

4) Dress to impress. – Jess and I went out and picked out a new suit the weekend before since we only had five days notice to begin with and my old suit is . . . how do you say . . . no longer proportioned in such a way as to determine my body shape under it (I suppose I could just go with the plain English way: it was really baggy on me). We picked out a nice slim fit suit and I felt extremely confident in it. Even though the two people on the panel we dressed a little more casually than me, I felt good and new I looked very professional. I doubt they had a “well-dressed” check box on their interview sheets, but I know that my clothes didn’t leave a negative impression, which dressing too casually might have done.

5) Be blessed. – Of course I mean in general, but there was a very specific point in the questions where a decision I made on a whim a little over a year and three months ago paid off in spades. When asked how I planned to budget my time to accomplish my Doctoral work I was able to demonstrate that I had already committed to regular time writing and reading through my New Year’s resolutions, mentioning that I had blogged everyday for 2012 to practice my writing and that I had dialed back in 2013 to add a book a month to read. It also helped that two of the books so far have ideas related to what I plan on studying (The Signal and the Noise and Outliers). The interviewers were very happy with this response and had some follow up questions which I was able to gladly answer. I hadn’t even planned on applying to the program when I made that decision to write, but it certainly came in handy in this interview.

That’s probably enough on that for now. I don’t have a timetable on when they will make their selections, but I can be happy knowing that I put my best foot forward and gave it my best effort. If this doesn’t go through, it’s truly not meant to be. Of course if it does go through, the next step is figuring out how to pay for it, but we’ll cross that bridge when we get there (that reminds me I have to go update my FAFSA application with the new tax info). That has also helped with the pressure of the situation, knowing that this isn’t a make or break point in my life, but something that will add value if I am successful.

Well, it’s late, both in the week and in the day, and I have to save something for early next week when I need to get back on track. Hopefully I’ll have some news by then.

Weight: 228 Loss: 2 lbs – Running Yearly Mileage: 169.2 miles (+15 miles) Last year-to-date: 72.2 miles – Words-to-date: 22029 (+1834)

Posted in Matt 2013-52, Matt General. Tagged with , , , , .

Recipe #23: Drop Biscuits and Sausage Gravy

Part of this 100 recipe goal was also to force me to meal plan for the week. I used to do it all the time, but then we got busy and it was getting harder and harder to think ahead. Having to average about 2 recipes a week means I have to plan ahead. So when this recipe popped up in my RSS Feed last Sunday morning, I was all for it! Due to Matt’s Karate schedule, Bible Study, and a show we were going to on Friday. Thursday was the only available night for me to cook this recipe. Thursday, however, is when Matt gets in his longer run. There are certain meals you can run on, and ones you cannot. This is one you cannot. Therefore, he had to run first, then we would eat. This meant that I was cooking dinner at 8:30 and starving… so there are no process pictures of this one, because I was going to cook this as quickly as possible and was thinking of nothing else! So this is just a review . . .

Drop Biscuits and Sausage Gravy

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(Fried egg is optional…)

First of all, the recipe come from Ree Drummond, a.k.a. The Pioneer Woman. I found her blog years ago. I love her recipes, they are simple, easy to make, and taste amazing! I don’t think I have made anything off her site that I haven’t loved and worked into our dinner rotation. Also, I love how she writes her recipes. The photos make things so easy. There are times you are making something and go, “Is it supposed to look like that!?”. With her blog you can look at that step and go, “Yep, it is!”

True to form, I LOVE this dish! Biscuits and Gravy is really quite basic but really easy to screw up. I find that more often you have bad versions than good. This version was perfect. I was surprised how quickly this all came together. From making the biscuits to finishing the gravy took less than 40 minutes. It had the perfect consistency and flavor, even 2 days later for leftovers the gravy was beautiful. I told Matt this is going to go into our rotation for dinners. Not too often or we’ll gain about 50lbs each, but on the “What haven’t I made for awhile?” list. Although, truth be told, I could make this again tonight and be totally happy.

So, go to her website and take a look at the recipe, she does wonderful step by step photos. Including a few on how to serve them up. Whole with a side of gravy for dipping or my new favorite method, torn up pieces smothered in gravy:

Property of Ree Drummond at ThePioneerWoman.com

And in case you want other Pioneer Woman recipes, here are two of my favorite:

Bowtie Lasagna

The Best Chocolate Sheet Cake Ever (one of the few times a superlative has actually lived up to the claim)

Posted in 100 New Recipes, Jess General. Tagged with , , , , , , .

Recipe #22: Crock Pot Potato Soup

I found myself at home on a weekday last week, so I figured that that would be a good day to try this slow cooker recipe. You see, I have a problem… and I’m working on it… but I just can’t bring myself to use a slow cooker when I’m not home. There is just something about leaving something to cook while I’m not home that bothers me. Since I was home and this recipe needed only a handful of ingredients, all of which were on hand, it seemed like a good time to try it. This recipe is attributed to Paula Deen, and I love potato soup, so I was looking forward to it…

Crock Pot Potato Soup

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1 (30 oz.) bag frozen hash-brown potatoes
2 cans chicken broth
1 can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Embracing the beauty of a slow cooker, you throw everything into the pot (except the cream cheese) and cook on low for 5 hours…Then, 5 hours later, throw in your cream cheese and cook for another 30 minutes, stirring occasionally.
Now, while making this recipe, I was thinking ahead to this blog post. I was originally going to make a joke about for being a Paula Deen recipe it wasn’t bad! Potato…chicken broth…onion…not a stick of butter in sight! Until you got to the solid block of cream cheese…. but that was before, while I was making it… Now that I have tasted it, it’s not so funny anymore.
Do not make this. First of all, the texture was awful. It even looked awful. Okay, easy enough to fix. Use my wonderful Stick Blender my in-laws got me for Christmas last year (I seriously LOVE this thing, it’s in my top 10 must haves for a kitchen now) and blended it until it was creamy. Okay, that dealt with that.
Then I tasted it… and it tasted like nothing with a hint of paste… more salt? Nope, that didn’t fix it… some herbs maybe? Helped, but not really. Matt said he didn’t think it was “that bad”, not great, but not horrible. I’m sorry, I couldn’t eat it. Even cheese, bacon, and bread didn’t help.
Don’t make this. I don’t know if it was the frozen potatoes vs. fresh or what I might have done wrong. This one was a lost cause though. I have another potato soup recipe set aside that will hopefully make up for this one…

Posted in 100 New Recipes, Jess General. Tagged with , , , , , .

Recipe #21: Chipotle and Lime Roasted Potatoes

I made this last week for our Bible Study. The second Tuesday is our monthly “hang out night” where the focus is more on fellowship than study. As the weather turned unseasonably warm last week, we had discussed moving outside to sit around the fire pit and perhaps turn on the BBQ. I decided to bring this since it seemed like a good BBQ dish to share…

Chipotle and Lime Roasted Potatoes

2 pounds Small New Potatoes
1 Tablespoon Extra Virgin Olive Oil
½ teaspoons Kosher Salt
1 whole Chipotle Pepper Packed In Adobo Sauce, minced
2 teaspoons Adobo Sauce
1 clove Garlic, minced or grated
1 Tablespoon Grated Lime Zest
1 Tablespoon Fresh Lime Juice
2 teaspoons Extra Virgin Olive Oil
2 Tablespoons Fresh Chopped Cilantro

First things first. Get the potatoes washed, cut, and toss them in 1 Tbls of olive oil and a large pinch of salt. Then throw them into the preheated 400* oven as quickly as possible (because you decided to do this last minute, got home from the store at 6:30 and have to be at Bible Study at 7:30…)

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Roast until fork-tender (about 30 minutes), stirring once to keep them from sticking… while that’s going on, time to make the dressing…

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In a (larger than this) bowl, combine the minced Chipotle Pepper (I used 2), Adobo Sauce, Garlic, Lime Zest, Lime Juice, and Olive Oil. Now, I love adobo sauce. I have ever since Matt and I had these quesadillas in Vegas with chicken, adobo sauce, and manchego cheese. It has this wonderful rich smokiness to it. So I might have added a extra teaspoon..or 3… Wisk all that together. I can’t help but think that this would also make an awesome marinade…

Once your potatoes are done, take them out of the oven and put them in a large bowl. Preferably the same large bowl you made the dressing in, but let’s say you didn’t think about that and so you put them in a large bowl and then poured the dressing over them.

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Regardless if your dressing was under the potatoes or poured over top, toss them together so everything is covered.

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Throw in some cilantro and toss again to mix that in and you’re done!

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“You are doing something near the black box that gives lunch meat, that means it must be relevant to my interests.” -Gatsby the cat

These were really nice for our little BBQ or even for just a nice side dish. Nice and smoky from the adobo, a little tangy from the limes. The heat varied a little from bite to bite, depending on how much chipotle ended up on that particular potato, but it was never overwhelming. I love roasted potatoes in general as a side dish any time of year, but this is a nice variation.

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“You say I don’t want any, but I don’t believe you…”

And yes, my cat thinks he’s a meerkat

Posted in 100 New Recipes, Jess General, Uncategorized. Tagged with , , , , , , .