Filed under Friends

The Three Most Important Rules of Soccer and, Perhaps, Life

When I was a kid, I played soccer at a very competitive level. The girls’ soccer movement was fueled in large part by those of us growing up in and around the best college soccer programs in the country, Stanford included.

Not to sound all egotistical, but I was a leader on my team. Whether it’s because I assumed the role, my coaches pushed it on me or my peers looked to me to step up is irrelevant (though it was probably a little of each).

I had three rules about soccer that I preached to my teammates. They had nothing to do with the strategy or tactics of actual game play, but they were important nonetheless. In fact, I’ve found these rules are applicable to so much of life that I continue to repeat them to myself, my kids and pretty much anyone who will listen.

RULE #1: You have to look good to be good.

Now, I don’t mean this literally but I take this rule quite seriously. The way we present ourselves to the world says a lot about us, both in our own minds and to those we encounter.

On my soccer teams, I was constantly lobbying for the coolest-looking uniforms and warm-ups. Before my team got with the program, I distinctly remember showing up at games and watching the other teams donned in identical warm-up suits that made a symphony of swooshing sounds as 36 legs warmed up in unison for the game. I watched the faces of my teammates as they’d get intimidated by these teams for what reason? Because they were matching?!?! Why did that matter? Well it’s not as silly as it sounds.

Soccer is a team sport. The synchronization of an identically-dressed team says something, perhaps, about their team play, their passing abilities, their chemistry. I quickly became a stickler for how we looked. Jerseys were to be tucked in. Socks folded. Warm-ups on. No random college sweatshirts that messed up our uniformed look. We were a unit. We needed to look like one.

For myself, I always made sure my uniform was clean and ready to go. I’d never wear dirty socks, even if that meant staying up late the night before a game to do laundry or buying a couple extra pairs. I also insisted that my team find a laundromat to wash our uniforms when we had overnight tournaments.

This works. You know it does. When you go to an important meeting, a job interview or a night on the town, I bet you try to wear your favorite power suit or most flattering outfit. When we look good, we are confident. When we are confident, we perform better. Of course that doesn’t mean you’ll win every game or land every job but seriously, how often do you see someone who is dumpy and/or insecure excelling? Yeah, I thought so.

RULE #2: Do not tell me how hard you tried. Show me your socks.

Soccer players are required to wear long socks over their shin guards. Nothing would drive me crazier than playing on a muddy field and seeing a teammate leave the game with clean socks. Really? Seriously? I’m covered from head to toe in mud and your white socks are clean?!?! Get off of my field!

We all go through phases where we’re challenged. I’ve gone through periods when I have had to be up at 5 am for conference calls or work until midnight or later and so have most of the people I’ve worked with over the course of my career. But do not tell me you’re overwhelmed with work when you leave at 5 pm and don’t turn on your Blackberry or laptop until you’re back the next day at 9:30 am. If you’re going through a challenging time, do not even consider complaining to me until you show me your socks.

My dad told me during my first year of “real” work that I should never ask for a promotion until/unless I’ve done the work of the higher position for at least six months. I have to dirty my socks.

RULE #3: If you miss a penalty kick, you didn’t deserve to take it.

Penalty kicks are not particularly common in soccer but they can make all the difference in a game. When, in the event of a tie, a game goes into PKs (5 kicks per team, whoever makes the most wins), one miss can be the difference between winning and losing. It’s one of the few plays where the score and the outcome can be changed by just one player.

A PK favors the kicker. Statistically speaking it should be a gimme. The best goal keepers in the world fail to block PKs all the time. If a kicker doesn’t make it, it’s because the kicker messed up. It’s not because the goalkeeper was just too good.

We all mess up. Sometimes, especially on a team, we deserve to share the blame with or deflect it onto others. But sometimes our mistakes are our own. Sometimes we have no one to blame but ourselves. We would be wise to learn how to tell the difference. When we act like the victims and yet we were the kicker, we lie to ourselves, we lie to our teammates, we weaken ourselves and our team. Sometimes we just need to admit when we didn’t deserve to take the kick.

Eat.Blog.Run. Live Blog

Saturday

10:07 am Stopped off at Michaels to get car paint for our “vans,” GMC Acadias lent to us by our friends at GM. Hitting the road to Napa!

2:44 pm Waiting at the relay point between our second and third runners (Meg and Kari). I’ve been driving so far but am giving up the keys so I can prep for my first leg. (I see Meg!)

9:34 pm Finally eating. Ran my leg in 90 minutes on the dot. Too tired to write about it but it was uphill and hard. I kicked ass on the first 4 miles. Last 3 had a lot of walking on the steep hills. Overall, I’d give myself a B+ for effort (have to save some energy), an A- for pace. Must eat. Must sleep. Should be running around 5 or 6 am.

10:56 pm zzzzzzzzzzzzzz…

Sunday

2:10 am Van 2 is up and “breaking camp.” We got a decent amount of sleep at the foot of the Golden Gate Bridge. We were lucky to be on grass. People are sleeping everywhere including on the sidewalks.

2:25 am Van 1 has arrived at the relay point. Linsey is running over the bridge right now. Then Carrie is off and at it again.

4:41 am Waiting to give Meg some water on Skyline. I’m pretty tired. Just keep telling myself this next run will be a short one. Then we’ll head back to the hotel to sleep. We’re a good hour behind our projected pace (at least).

7:59 am Just finished my second leg. It was labeled as “Easy,” which was true for the first mile and the last .7 miles which were downhill. The two miles in between were uphill. My left knee can’t handle up. Happy with my pace though at 11:15.

11:30 am I filled my belly, got my stuff ready for leg 3 and am settling in for a quick nap. Alarm set for 12:30 pm. :(

12:42 pm Getting ready to head out again. Forgot to mention that the uphill yesterday had a ridiculously strong headwind in addition to the crazy incline. Hoping that the winds will have mercy on me this afternoon. I talked to my dad earlier and it looks like my parents will be making it out for my last leg so I’m SUPER excited.

4:32 pm We’ve decided to “leap frog” the last set of legs so we have two runners going at a time. Should be done in the next two hours or so. I’m the next runner to leave for a 6.2 mile “very hard” leg. Hold me.

7:41 pm We’re done biatches!!! My last leg was brutal. Again I did it in exactly 90 minutes. It had some nice downhills in the beginning (after going straight uphill through a quarry) which I tried to really move on. I ended the first two miles really fast and continued to unleash on the downhills where I could because I knew what was coming: the last two miles were straight uphill and a whole lot of ouch on my hurting left knee. They suuuuuuucked. But my sister showed up with my nephew to cheer me on and my teammates were shaking their booties as I ran by. I ended up sprinting the last bit with my nephew which was fun and made me run a whole lot faster than I would have otherwise. So glad to be done. So happy to have met all these awesome ladies. Now, to eat.

10:16 pm Back at the hotel and so exhausted. We have to clean out the GMC Acadias that were generously loaned to us by GM. One of the great features is the oodles and oodles of storage space. Unfortunately for this tired lady that means more places to clean out.

Monday

7:20 am I finally went to sleep after midnight last night and got up bright and early to bring Brenna to the airport. The first thing I noticed when I moved was my shoulders being lightly sore, then my knee pain, the overall light soreness. I say “lightly sore” because I know that today I’ll feel nowhere nearly as painful as I will tomorrow. I just picked up a coffee and some breakfast and am then heading to my favorite spa for a massage courtesy of my mom. She so rocks for letting me use one of her gift certificates for it. I. Can’t. Wait.

10:44 am Done with one hour deep tissue massage. I should have gone for 90 minutes. I’m hoping to get to my chiropractor for an adjustment this afternoon. The massage therapist said my IT band is inflamed which could explain the knee pain. She WORKED my hips, hamstrings and calves. It hurt but in a good way. If you do activity and then get a massage afterwards, I STRONGLY recommend deep tissue. Regular Swedish massages just don’t go deep enough. Now to drive home and pick up my boys from school. I miss them mucho.

Though this is my last entry in my live blog, this weekend has given me much I want to write about so look for more soon.

**Disclosure: GM provided us with two GMC Acadias for the weekend and bought us dinner on Friday. Our hotel was provided complements of Country Inn and Suites in Sunnyvale, CA. I was not asked to post about my experiences with either company and received no other compensation. I am grateful for all of our sponsors who can be found at Eat.Blog.Run.**

Getting Fresh with Emmie and Mel – Week 8: Green Smoothies

So Mel has been talking about wanting to make crazy smoothies for weeks now. I’m so glad she decided to write a post about them. Since I’ve been training for my relay this weekend, I’ve been thinking a lot about how to maintain a healthy diet. What better way than to drink your fruits and veggies? 

- EmmieJ 

* * * 

About two years after I had my first daughter (who will be 10 next month OMG!) I spoke with my PCP about the drop in my energy level and some trouble maintaining my weight. She sent me down to the lab for blood work which confirmed that I had an underactive thyroid or hypothyroidism. I’ve been on medication ever since, but lately I’ve been feeling a little blah. I believe it has a lot to do with my thyroid as well as my lack of exercise and taking time for me. So this past week I made the decision to do whatever it took to get myself healthier, physically and emotionally. 

I’ve been seeing a lot on the internet about green smoothies. There  are  tons  of  websites and  recipes  out  there.  I didn’t follow any one specifically, but without the information or recipes I obtained from these sites and a few others, I would’ve been lost.  

Green smoothies are a combination of about 60% fruits and 40% raw vegetables to create a blend that is not only pumping you with tons of vitamins, but it will give you a natural energy boost. These smoothies are a complete food because they still have fiber, unlike juicing.  According to these sites, those who consumed green smoothies regularly started to enjoy eating more greens and would actually crave them. They said I would stay full longer and that even my kids would enjoy them. I was sold.  

You will find that the recipes used various types of greens.  I decided that spinach would be my choice of greens to start off with.  According to Nutrition Data and Wikipedia, spinach is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is low in calories (about 10 per cup) a great source of vitamins A, B6, C, E and K, as well as magnesium, folate and folic acid, iron and potassium. To improve iron absorption, eat your spinach with vitamin C-rich foods such as orange juice, tomatoes, and citrus fruit. 

Saturday morning before the kids were up, I told Tim I was off to the store to get stuff for breakfast.  I picked up some organic baby spinach, mangos, bananas, pears and gala apples.  I also grabbed a couple of those new Yoplait Greek yogurts that I saw on The Biggest Loser the other night.  (I’m not a huge fan of Greek yogurt unless it’s in the form of tzatziki and smothered on top of a chicken gyro, but I know it’s suppose to be good for you and it has 2x the protein people!!! 2x more than what I have no clue.  Hey, I’m just trying to be honest and whatever Jillian Michaels or Bob Harper say is truth in my book.) Ahem, back to the smoothie.  So, I get home and send a tweet of course and then I go in and tell Tim that we are about to get our smoothie on.  

Many sites recommend a Vita-mix blender, which is like $400 bucks so unless you have money throw around, you can use a strong blender with ice crushing like I did or some mention the Magic Bullet. If you are going to use bananas, some recommend freezing them (peel first) beforehand.  

What I used in the order they were place in the blender: 

  • A handful of ice cubes (about 6)
  • 1 banana peeled and broken into chunks
  • 1 apple w/skin cut into chunks (no core)
  • 1 mango (no skin) cut into chunks
  • 2 huge handfuls of baby spinach (about ½ of the package of Olivia’s)
  • 1 Yoplait Greek Yogurt (honey vanilla flavor)

Here is a picture after the fact because I forgot before I started. I also suck at taking and editing pictures, so please bear with me. Thanks.

 

I started the blender and poured about ½ cup of water through the top to help it blend. It took a bit at first because it has to break up the ice. Once it was well blended, I added another handful of spinach. In total, I think I used ¾ of the package. It was thick like a milkshake, but it says you can add water or juice until it’s the desired consistency.  

It was really good and I was surprised that even though I only used one banana; I could really taste that the most.  Haley tried it and said that she would rather me not use banana next time.  However, I’ll let the pictures tell you what Rory thought. 

She refused to give it up, but I had to take it and put it in a sippy cup because she almost spilled it a few times. So I gave her back her cup of water in the meantime while I did this.

 

She was NOT amused.

 

Once the tears stopped, Tim, Rory and I enjoyed our smoothies.  The next day I made them again but used a pear (skin on) in place of the banana.  To give you an idea we had lunch at about 11:45 and then got ready for Haley’s lacrosse game.  We didn’t get home until after 6 and I realized we weren’t as hungry as we probably should’ve been.  Tim and I are hooked and will be making these daily.  He plans on adding some whey protein powder to his and we’ve learned that you can add Things like crushed almonds and ground flax-seed.  I’d like to hear from anyone who has used these as meal replacement in the morning or before/after working out.  What are your favorites and any other helpful tips or information you can share? 

Thanks! 

- Mel

Getting Fresh with Emmie and Mel – Week 7: Radish

I have been incredibly busy and stressed the last couple of weeks, in part because I’m in the middle of a 5 or 6 week stretch where I’ll be away from home every weekend. Weekends are the time that I meal-plan (yes, I plan the meals even though Scoot cooks them) and grocery shop so in addition to the fact that my house is a mess, my sleep is out of whack and my yard desperately needs some mowing and weeding, I get nervous about not eating well. Now, before I go any further, let me note that there are a couple of really awesome reasons why I’m not going to be around on the weekends, so I’m not complaining. But I still wanted to head down to the salad bar and meet some new veggies over a nice cold glass of milk. (Wait…what are we talking about?) 

Anyhow, my parents had received a delivery of their co-op produce while they were on vacation so my mom had plenty to share. Most of it I tried already or was lettuce and really? I feel like if I bring you all lettuce you’d laugh in my face. So I said, “F it. I’m gonna cook some radishes. I can just roast them, right? Toss ‘em in some oil and sprinkle on salt and be done with it. Right?” And that’s basically all I did. The end. You’re welcome. Oh, you want more? Ok… 

-EmmieJ 

* * * 

Radishes are root vegetables in the same family as turnips and mustard. I learned from some website (woohoo…I can say website without the AP style guide saying I’m wrong!) that I forgot to bookmark that one serving of radishes has as much potassium as a banana and as much ascorbic acid as an orange. They’re very low on calories and are mostly water. But pregnant ladies, listen up…they’re also high in folic acid! Woohoo! So…if you’re pregnant and you can’t stand taking those gawd awful vitamins because you burp and the nasty metal flavor comes up and makes you throw up, just grab a handful of radishes and go to town. 

Most people eat radishes raw on salads, but I had to be different. 

We got home from the Bay pretty late on Sunday but my MIL had given us a bag of cooked rice for the road and I had pre-cooked a meatloaf and left it in the fridge for just such an occassion. (I know us too well.) I threw together a “salad” of Romaine lettuce and ranch dressing (classy, I know) so everything was basically ready to go. 

As I was getting things out of the fridge and unpacking the random treats my MIL gave us (we also got Fuji apples and Rice Krispies treats…what can I say, she loves us), I preheated the oven to 375 degrees. 

I washed and trimmed the radishes. These are pretty small ones but the spring radish seasons runs from April until June so they were probably harvested on the early side. 

Fresh radishes.

 

I quartered them (or halved the smaller ones), tossed in a bit of extra virgin olive oil (not very much though…I was scraping the bottom of the barrel), sprinkled wish Kosher salt and popped them in the oven for 20 – 25 minutes. 

Wait…hold on…I lied. I really put them in for like 15 minutes but the rest of dinner was done heating up and we were hungry and it was getting late and I just had to get dinner on the table, ok? BUT, trust me…do the full 20 – 25 minutes because mine, while delicious, were not yet carmelized and we all know that the carmelization is the super yummy part. 

Not quite carmelized but still oh so good.

 

I put one on DJ’s plate and told him all he had to do was eat it. (He hates being my guinea pig.) A few minutes later I looked and it was gone. “Did you eat it or throw it away?” I asked. “I ate it,” he said. I was amazed I didn’t witness any the death scene enactments he usually puts on when I make him try something. “Does that mean you liked it,” I asked hopefully. “No.” Oh well, a mom can dream. 

As for me and Scoot, we both thought they tasted pretty good. I ate about half on their own and the other half ended up getting enveloped in my gourmet salad. Both ways were great. 

I’d definitely make it again. 

* Apologies for the awful cell phone pictures. Our regular camera was out of batteries and I was trying to hurry.* 

** Random tip for parents: radishes’ genus is named after the Greek word for “quick growing.” From seed to harvest only takes a few weeks so they’re an awesome plant to add to your kids’ garden.** 

***Question: My friend Chantel asked what a radish tastes like and I couldn’t explain it to her. Some website said it tastes like mustard and turnips but I’ve never tasted them (other than the liquid mustard variety…heh) so I don’t know if that’s accurate. What do you think? If you’ve tasted radishes before, what do you think they taste like?***

Twitter Friends, Could You Do Me A Favor?

If I follow you on Twitter, could you do me a favor? Go check your timeline from sometime between 12 am and 4 am Pacific Time. Do you see your “Daily Twittascope?” Yeah, well, so did I.

If you don’t *really* need your horoscope to be spammed/tweeted to every one of your followers, would you mind going into your permissions area and denying access to it? For reals. It’s annoying as hell. I don’t even read my own horoscope, why would I want to read yours?

Thanks!

Getting Fresh with Emmie and Mel – Week 6: Spaghetti Squash

When I was a kid, my mom made spaghetti squash and I was absolutely amazed with it. I mean, it’s a squash for gosh sake. And then it turns into…spaghetti? How cool is that? (Dude, I was like six…let me have my moment.) Well, true to form, Mel comes and shows how bad ass spaghetti squash can be. You see why I like her so much? Without further ado…   

- EmmieJ   

* * *   

In my last post I mentioned I was going to work on cooking up some squash next. If you are like me, you were probably all “Ewww, what? Why?” Because let’s face it, it’s not the most appealing group of vegetables. They come in odd shapes, the skin is tough and when I’ve ever seen it cooked it just looked like a pile of orange mush.   

I was inspired a few weeks ago when I read a post over here, which was in turn inspired by the new show Food Revolution hosted by Jamie Oliver. I began searching Google and found what a spaghetti squash looked like, how to know when it’s ripe and how to cook/prepare it.  I searched a few other sites like Live Strong and Nutrition Data and found that spaghetti squash not only have both omega-3 and omega-6 fatty acids, but some important vitamins and minerals. So I decided to cook up some of it for the family this weekend.   

At the grocery store I searched for the most yellow spaghetti squash I could find. They all looked exactly the same, so I started feeling around for soft spots because, according to the site, it shouldn’t have any. I brought it home and stuck it on the bottom shelf of the fridge for 3 days. I realized the cooking part would be the easiest. It would be the convincing your family what you are making for dinner and getting them to jump on board with it is when you have to put your game face on.    

Saturday I started preparing it. It said to cut it length wise, but honestly I couldn’t find a knife that would get through it. I even tried putting it in the microwave for 2 minutes, twice and nothing.    

Spaghetti squash coming out of the oven.

 

Tim asked what I was doing and when he heard I was making spaghetti squash for dinner he was all “Sorry, but I don’t see myself eating that. I hope you are making something else to go with it…” I asked him if he even knew what it was and how I was going to prepare it.  His answer: “Um, yeah, the yellow thing you just took out of the fridge. You’re going to have to grate it up and make it look like spaghetti.”   

So of course I laughed at him, explained how it’s not the same orange mush I myself had feared and that once it’s cooked, the flesh will scoop out into strands that resemble spaghetti. I told him, “People on the internet cook it and said they’re kids even like it!” I was determined to make him believe he would like it because how could I get the kids to try it if he wouldn’t.   

Since my cutting efforts failed me, I place the squash on a baking sheet.   

It says to poke holes but I had already had at it with a knife so I figured I was good.   

Put the oven on 375 and waited about 30 minutes. After 30 minutes, I was able to slice it and placed both sides face down on the pan and surrounded it with water. Back in the oven it went for another 30 minutes.    

Once they were out, I was ready to dig in. I took a fork and scooped out the darker strands and the seeds and then scooped out the soft spaghetti like flesh into bowls. As the recipes mentioned, kids prefer just a little butter and parmesan cheese but I did have a simple tomato sauce prepared just in case.   

For the kiddies...

 

I tried the dish with butter and cheese and it was really good. It was light and a little sweet, but buttery and yummy. The squash isn’t as soft as pasta, at least that’s not how it came out. It has a snap to it, I guess you could compare it to al dente, but it’s not as thick either. I would prefer to eat it this way. Haley tasted it this way as well and said, “It doesn’t even taste like squash!” which I really don’t understand considering she’s never had squash in her life, but I’ll take it. That had Tim digging in and although he thought the butter and cheese was good, he took a bowlful topped with tomato sauce and it was gone within minutes.   

Rory, she spit it right out. I have a feeling this was due to texture, but she’s only 18 months old so I plan on introducing it to her again in the future.   

With tomato sauce

 

- Mel

The Party Is Just Beginning – Eat.Blog.Run.

I had a conference call on our drive home yesterday…one that wasn’t for work!!! (Thank Gawd!) In fact, the call was with a number of my Eat.Blog.Run. teammates. Together, we’ll be eating, blogging and running our way through 200 miles of the San Francisco Bay Area as we “compete” (I use that term loosely) in The Relay.

The race starts in Calistoga and finishes in Santa Cruz. My legs are 7.1 miles in Marin County, 3.7 miles in San Mateo County and 6.2 miles in the Santa Cruz Mountains. The race as a whole will take us around 33 hours, give or take, starting at 7 am on Saturday, May 1st and ending the afternoon of Sunday, May 2nd. DUDE, THAT’S THREE WEEKS AWAY!

I’m nervous that I’m slightly out of my mind, but mostly I’m excited, especially after talking to my teammates today. They’re an awesome group of bloggers.

But I could use your help. Here’s how:

1. If you’re in the area, come cheer us on! You’ll find a map of the routes at the link above. I’m running legs 11, 23 and 35 but all of my teammates would love the encouragement.

2. Follow us on Twitter to watch us freak out over our last three weeks of training and be part of our team as we tweet our way across the finish line.

3. Ditto on the official Eat.Blog.Run. blog. We love comments like, “You can do eeeettt. You can do eet ALL NIGHT LONG,” because, well, we’ll be running all night long.

4. If you or someone you know wants to support us as a sponsor, let me know. We could use things like water, food and snacks, etc. for the days of the race. We’d be happy to show our gratitude by acknowledging your support.

5. If you’re a member of DailyMile, follow me over there as I wrap up my training for this crazy race.

I’m amped. I can’t wait to tell you how it all goes!

Getting Fresh with Emmie and Mel – Week 5: Leeks

Wow…I come back from vacation and it’s like I don’t know how to do anything anymore. Sorry this post is delayed. On our drive back from Disneyland, we had to swing through the Bay Area to pick up our dogs that my parents had graciously entertained while we were gone. I called my mom in her office to tell her that we were there and about to leave and wouldn’t you know it, she said another bag of produce from their co-op had arrived. I went through the goods and decided to grab some leeks. I have made leek soup before but every time I told someone I was going to try leeks they said, “Yum, I love potato leek soup.” But, leeks aren’t just for soup, people.   

This is the scene that always comes in my head when I think of leeks. (Image from http://blu-ray.com)

 

 - EmmieJ  

* * *  

“What is a leek?” you may ask. Well, it looks like a green onion on steroids. It’s green leaves are tougher than an onion’s, however. It smells like a cross between onion and garlic but not as strong as either. It’s like a gentle giant. The leek is related to garlic and onion in the Allium family of vegetables. According to the World’s Healthiest Foods, a high intake of Allium vegetables can help lower bad cholesterol, raise good cholesterol, protect against a number of cancers, and stabilize blood sugar. And you know what? They taste good too.  

Seeing as I’m a lazy bones, I didn’t want to do something really complicated. I DO HAVE A VACATION TO RECOVER FROM! I started looking online for recipes and stumbled upon a leek salad recipe that looked yummy and easy. Woot! Double bonus: I had all except for one ingredient already in my cabinets. I headed over to Safeway and picked up two more leeks (the recipe calls for 8 but I halved it) and some tarragon.  

 Here’s what I used:  

Ingredients. Notice the huge leeks are from the organic co-op and the puny ones are the ones I got from Safeway.

 

It was really easy to make the salad. Here’s how:  

  • Cut off green leaves and bottoms of white bulb from leeks. Slice once down the middle and finely chop.
  • Cook in boiling water for 7 to 10 minutes. Remove, drain and immediately rinse in cold water.
  • While leeks cook, prepare vinaigrette using 1/4 cup olive oil, 1/8 cup white wine vinegar, 1 clove of garlic (pressed), 1 sprig tarragon (finely chopped), 1/4 teaspoon Dijon mustard, and freshly ground salt and pepper.
  • Place drained leeks in bowl and toss with vinaigrette and voila…

Leek salad.

 

You’re supposed to “chill well” but I didn’t have time so I threw it in the freezer for a few minutes while I was dishing up and it was fine. I could see serving it to guests very cold but this worked for a quick mid-week family meal.  

Because of the vinegar, it ended up a bit like the kind of coleslaw that doesn’t have mayonnaise in it. Do you know what I mean? Pickly. It was about the same texture as the seaweed salad served at Japanese restaurants. Maybe a smidge crispier. If you wanted it more al dente, you could just cook it for a bit less time, I suppose.  

The moment of truth came when I set it on a plate with some spaghetti and mini-meatballs and garlic bread. The boys…drumroll please…ATE IT! Kind of. DJ had it with Caesar dressing (which he calls “spicy ranch”) on it. Weird, I know, but whatever, if there’s ranch dressing on something he’ll eat it so let’s go with it, shall we? He liked it so much he had leftovers the next day in his lunch. I was impressed. And excited.  

This recipe is definitely going to be added to our salad rotation. I hate making multi-ingredient salad during the week because of all the chopping. But this was so easy since it was just one vegetable. Plus, I imagine it’d be good with other pre-made or store-bought vinaigrettes as well so I may give that a whirl too. Anything to add some variety and deliciousness to our dinners.

Legacy

One year ago today, my friends Heather and Mike lost their sweet baby girl. Nothing I write here can express the depth of my sorrow for their loss. Nothing I write here will make you or me understand the unfathomable nightmare that they have been through and the pain they will live with for the rest of their lives. I wish with all my might that there were something I could do to bring her back, to take away their pain. Though I know I can’t, I also know that Maddie’s infectious spirit lives on in ways big and small.

Because of Maddie, a community came together to show support for one of its own.

Because of Maddie, hundreds of children were held tighter, loved deeper, appreciated more.

Because of Maddie, her baby sister Annie has more cyber aunties and uncles than a girl could know what to do with.

Because of Maddie, gardens and balloons and websites and blogs and fingers and toes and ballpoint pens and blackberries all turned brilliant shades of purple.

Because of Maddie, thousands of families are getting the help they need to endure the ups and downs of a stay in neonatal intensive care units across the country.

Because of Maddie, tens of thousands of dollars have been donated to the March of Dimes to help keep other families from enduring the tragedy that Mike and Heather went through.

What an amazing legacy to build in seventeen short months.

May we all continue to keep Maddie and her family in our thoughts and prayers and, more importantly, support them in our actions. Maddie, may you continue to rest in peace.

Later this month, I’ll Marching for Maddie at the Los Angeles March of Dimes March for Babies. Please consider clicking the link in my sidebar to make a donation. You can also support families with babies in NICUs by donating to Friends of Maddie, the charity Heather and Mike set up in Maddie’s honor.

Getting Fresh with Emmie and Mel – Week 4: Eggplant

Do you know what is awesome about doing a little blog project with your friend? You get to go on vacation and still have posts go up! Woohoo! This week Mel reincarnates an old favorite with a healthy flare. This is one of those dishes that I’ve never prepared. Heck, I’m not sure I’ve ever eaten Eggplant Parmesan. When I get back from vacation, and I’m ready to start thinking about cooking again, I think I’ll have to give this a shot. In the mean time, get fresh with Mel as she makes it for her and her family.   

- EmmieJ   

* * *   

Eggplant is a vegetable I have grown to love. Back when Tim and I first started dating, he would order Eggplant Parmesan and ask me to try it or suggest we make it sometime. I couldn’t be bothered. It just didn’t appeal to me. I would go to the grocery store, see the odd looking vegetable and think, eh…just looks like a purple squash so, um NO. (Squash will be what I tackle next.) So, years past and we had our first daughter, Haley. When she was 2years old, her life was all about pizza and pasta and there was rarely anything else we could prepare for her that she would sit down and eat without a battle. By battle I mean throwing pieces on the floor and me giving up and breaking out the ziti. I just wanted the girl to eat. I knew she wasn’t into chicken and I’m not sure what made the light bulb go off, but I had my “ah–ha” moment. I imagine this little puffy thought bubble appeared above my head with a big purple eggplant inside. I collected recipes and tried with flour coating, breadcrumbs, jarred sauce and then homemade sauce until I found what tasted best and guess what?  SHE ATE IT!  I figured I should give it a try. I did and have been hooked ever since.   

Lately my taste buds have been yearning for some eggplant parmesan. Let me preface this by saying I’ve been making some significant changes to the way I eat. It’s impossible for me to give up carbohydrates completely (as well as other things that I love) without wanting to hurt someone, so I’m eating them in moderation or finding healthier ways to make things. Eggplant has vitamins C and B1 as well as a high fiber content which, along with helping our digestive process, also acts against coronary heart disease. Another benefit of eggplant is its anti-bacterial, diuretic effect due to its level of potassium which also plays a role in regulating blood pressure.   

I searched the web for a bit and found a few recipes for “Healthy Eggplant Parmesan.” I chose this one and worked from it. I will admit I was a skeptic at first.   

Here are some also helpful facts I found online here.   

  • Purchasing Eggplant: Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also make sure an eggplant isn’t dry inside, knock on it with your knuckles. If you hear a hollow sound, don’t buy it. NOTE: Whether or not there is an appreciable difference, I don’t know. 
  • Storing Eggplant: Eggplants are very perishable and become bitter with age. They should be stored in a cool, dry place and used within a day or two of purchase. To store in the refrigerator, place in a plastic bag. If you plan to cook it the same day you buy it, leave it out at room temperature. 

Baked Eggplant Parmesan   

Ingredients (I do a good portion of my shopping at Trader Joes, so you can easily find these items there):   

  • 2 medium eggplants (1 medium = approx 1lb)(pick glossy purple eggplants. Dull purple it usually means they are over ripe.)
  • 3 egg whites (anyone have a clue what to do with the unused yolks?)
  • 3 Tbsp of water
  • 1 – 1 ¼ cup of breadcrumbs
  • ½ cup grated parmesan cheese
  • Salt, pepper, dried basil and oregano
  • Large Can of TJ’s marinara sauce (about 28oz)
  • 3 large handfuls of shredded mozzarella cheese (Approximately ½ a bag, but I would just eyeball it to your taste.)

Preheat the oven to 400 degrees. Coat two baking sheets with Olive Oil Spray or whatever cooking spray you have on hand. I peeled the eggplants with a veggie peeler because we do not prefer the skin on. Then cut into about ¼ inch thick slices. Whisk up the egg whites with water in a shallow dish. Get the breadcrumbs ready in another dish. Mine were not preseasoned, so I added salt, pepper basil and oregano. Next you dip the slices in the egg and then cover with breadcrumbs and place on a baking sheet until you have finished. I gave them all another quick spray of olive oil on top as well.   

Bake them at 400 degrees for about 15 minutes on each side until golden brown.   

I’m a fan of this process now because I never realized how much work it actually took to stand at pan and frying eggplant so that it was perfectly golden.   

Next take a ceramic baking dish about 8 x 11 ½ (2 inches or so deep) and spray it with olive oil lightly. Cover the bottom with the marinara sauce sprinkle some basil & oregano and add a layer of eggplant overlapping a bit. Cover with sauce, more basil & oregano and a good handful of shredded mozzarella and repeat. I made 2 good layers. Pop it in the oven for about 25 minutes and it’s done.   

I burnt my mouth right after this picture digging in with a fork. I couldn’t help it!!!

 

The recipe makes enough for six servings. I’m posting the nutritional information because I imagine it’s pretty accurate and it doesn’t make me feel so bad about eating its cheesy goodness.   

Per serving: 203 calories; 6 g fat (3 g saturated, 2 g mono unsaturated); 13 mg cholesterol; 29 g carbohydrates; 12 g protein; 8 g fiber; 563 mg sodium; 777 mg potassium.   

I did this late Tuesday night. Tim asked what I used the baking pans for and I told him to bake the eggplant first. He made a face, naturally, and I shoved a fork full at him. He hadn’t even finished chewing and said “THAT is WICKED good!!!” and then a swallow followed by “Fucking awesome!! I’m gonna have some of that right now with a salad.” My thoughts exactly.   

The kids ate the leftovers heated in the microwave Wednesday for dinner. Haley gobbled hers up and although Rory gave me a “what the hell is this” face at the start, she signed “more” and threw a fit when I told her “all gone.”   

I have to admit it was actually even better the next day and didn’t have that greasiness that fried eggplant leaves in the dish after it sits. 

- Mel

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