Square Pegs

Holiday Baking Doesn't Have to Ruin Your Diet!

If you are like me, you love holiday baking!  This activity, however, doesn't have to be the downfall of your diet or plan to stay trim over the holidays.   Here are some tips that have worked for me this holiday season:

   

1.  Plan ahead for your baking!  Start your day off with some physical activity and chop fresh veggies and fruits to snack on while baking.  Treat yourself to some exotic, tropical fruits that you may not always buy since this will feel like a treat in itself!

2. Don't bake hungry!  The smell of brownies, cookies, and candies will be a lot more tempting if your tummy is rumbling.  Eat a nice, healthy breakfast and plan healthy snacks throughout your baking day rather than snacking on your confections.

3.  Drink lots of water!  If you are spending long hours on your feet in the kitchen with a hot oven, you may become dehydrated without knowing it.  Often times dehydration is mistaken for hunger.  Keep some water handy and be sure to have an 8 ounce glass been each batch of baked goods.

4.  Remember that even little tastes count!  Although licking the beaters or having a taste of batter throughout the cooking process may seem harmless, over a whole day of baking these little tastes add up to big calories!  Have a designated taster at your house that will give you feedback if you need it.  Spouses, children, and holiday visitors are usually more than willing to lend their taste-buds!

5.  Have a plan for your baked goods!  Sometimes just the baking process is too much fun to resist, but filling your house with tempting treats may sabotage your weight loss efforts.  Hand made baked goods are wonderful Christmas gifts for neighbors, friends, your children's teachers, and various other folks you encounter regularly. Find an outlet for your baking and spread the holiday cheer!

6.  Don't beat yourself up if you slip up a little!  If you just can't resist eating some of your creations, don't let the guilt overwhelm you.  Simply make time to fit in an extra workout or do a little extra cardio during your next workout.  But whatever you do, don't try to "fix" your slip up by skipping meals!

 

Lessons I Learned the Hard Way On Guam...

1.  Don't try to leave a BBQ or fiesta empty handed.

2. Never feed random boonie dogs or you'll have a pack of squatters for life that will try to claim your yard as part of their turf by pissing on every possible surface.

3.  Don't bother chasing boonie hens, they will always outrun you.

4.  Don't eat the chicken keleguen at the Chamorro Village night market.

5. Always wear gloves when cutting up boonie pepper or your hands will be burning the rest of the day in spite of washing them repeatedly.

6. Don't try to get your face up next to a sleeping gecko for a closer look, you are likely to give him a shock and inspire him to jump right onto your face.

7. Never stumble into the bathroom in the middle of the night without turning on the light...you might just find a gecko on the toilet seat.

8.  Stay away from taxi service in Tumon, even when you feel it is too hot to walk, your laziness will cost you as small fortune.

9.  Always put your trash out well in advance, you never know if/when the trash man will decide to show up, and letting your trash sit for a week in 90 degree weather with intense humidity causes monsterous things to grow beneath the lids.

10.  Always keep spare candles and surge protectors in your house, sometimes the hamster in the wheel at the electric company has seizures.   

11.  Learn to like the way you look without make-up since if you spend more than about 15 minutes outside you start to sweat it all off anyway.

Halloween Hiatus

When taking a look at the Hallmark calendar, Halloween is definitely one of my favorite holidays to celebrate and decorate for.  It is usually my practice to go all out, but for some reason this year I haven't even as much as carved a pumpkin or put up a single decoration.  I'm not really sure why, but I think it may have something to do with it feeling like perpetual summer here and fall just seems like a distant memory rather than an observable season.  I've been enjoying the joys of fall weather vicariously through my blog buddies' postings.

John is underway this week and my big plans for Halloween are a 5K fun run and then hula class afterward.  It should be a busy week though between VIP's at the USO and visiting ships arriving today from Yokosuka, so that means lots of volunteer time for me over the next week.  School is going well and I'm nearing the end of my current classes and will move on to my next set, which will carry me through to Christmas break in December.  I just can't believe the holidays are coming up so fast, but since it means friends and family will be coming to visit, it cheers me up a lot! 

Bloggers-Block

The strangest thing has happened to me this past week.  I've been writing numerous papers for school and lots of creative juices are flowing, but unfortunately when it comes to blogging I'm a little blocked.  It's not that I haven't been typing up a storm recently, but most of it has to do with class.  I decided that instead of giving the usual family update and recently snapped photos, I'd give a little insight into how I spend my time these days.  Here is some research I did for my wine and spirits managment class that might be of general interst to wine lovers out there!

I have selected the Alsace region of France because I love dry Riesling and Gewürztraminer, which are two of the predominant grape varietals in the region, followed by Pinot Blanc and Pinot Gris, which I also enjoy.  Wines from this region are sometimes confused with those from

Germany because, according to Keven Zraly;

Alsace and Germany grow the same grape varieties.  But when you think of Riesling what are your associations?  You’ll probably answer Germany" and “sweetness”.  That’s a very typical response, and that’s because the German winemaker adds a small amount of naturally sweet unfermented grape juice back into the wine to create the distinctive German Riesling.  The winemaker from Alsace ferments every bit of the sugar in the grapes, which is always 99 percent of Alsace wines are totally dry (Zraly, 2007).”

Geographically, Alsace is located is located in the north-eastern region of France and borders Germany, so there is some German influence into Alsace provincial cuisine.  An example of Alsace provincial cooking is choucroute garnie, a casserole of pickled cabbage, pork, and sausage that clearly shows influence from neighboring Germany region.  The wines of this region may also appear not only on the table in a carafe, but in the actual dishes themselves, as in the aforementioned choucroute garnie and also coq a Riesling, which features chicken cooked in a dry white Riesling from the area.  Due to the cool climate, which is similar to Oregon State within the USA, the Alsace region produces mostly white wine grapes and very few reds, so food pairings should reflect the dry, white wine produced by this region.

The dining patterns of the French are quite different from those of Americans.  According to Margaret McWilliams, author of Food Around the World: A Cultural Perspective

“Breakfast (le petit dejeuner) in France gets scant attention, usually being simply café au lait and a croissant or bread, maybe with jam, eaten in time to get to work by 8 A.M. is popular.  Lunch is important in the middle of the day, requiring at least an hour and a half to do it justice.  This meal, preferable eaten at home, often is a three-course meal that starts with soup or an appetizer and continues with a main dish followed by cheese and fruit for dessert.  The afternoon work schedule occasionally is broken for a snack (le goiter), but leave a good appetite when people depart from the job either to go home or to a café for l’aperitif, a bit of spirits.  Eventually a pleasing meal, but less elaborate than midday lunch, ends the day’s dining pleasures (McWilliams, 2007).”

When pairing Alsace Rieslings, Gewürztraminers, Pinot Blancs, and Pinot Gris it is important to factor in their varietal character and not confuse them with sweeter German wines.  Wine writer Jim Clarke, in an article entitled “An Alsatian at the Table”, has the following to say about pairing Alsatian wines,

“Alsatian wines are also great companions in the dining room. They are generally full enough to accompany white meats, but not so aggressive as to be unsuitable with more delicate fish dishes. This makes them especially useful in restaurants when a bottle is being shared alongside several different entrees. Gewurztraminer often gets a bad rap among wine drinkers for its rather over-the-top nose, but its gentle character in the mouth and flowery aromatics suit a number of dishes. Its classic companion is a Gruyere or Munster cheese, and with its characteristic lychee note it also does well the Asian dishes, soothing spiciness and often bringing out the brighter tones of a chutney, for example (Clarke,2004).”

Clarke goes on to say that while Alsatian white wines may not be the ideal choice for heavier red meats, but they can pair well with certain types of gamey meats.  The Prestige Wine website describes 3

Alsace

whites from Cuve Anne Laure as having the following traits;

      Riesling:  Golden yellow with a fresh citrus nose and peach and melon flavors, offset by an elegant mineral quality on the finish.

      Pinot Blanc:  Bright yellow with light floral aromas; a refreshing, nicely structured wine, redolent of flowers and pear. 

      Gewurztraminer:  Rich yellow, powerfully perfumed, with floral and spicy aromas and a round, thick mouth feel in the long finish.

Resources

1. Clarke, J.,2004, “An Alsatian at the Table”, Copyright Star Chefs, http://www.starchefs.com/wine/features/html/alsace.shtml, Date Last Accessed September 2, 2008 (GMT +11)

2. McWilliams, M., 2007, Food Around the World: A Cultural Perspective, Second Edition, Copyright Pearson Education, Inc.

3. Prestige Wine Group, 2008, http://www.prestigewinegroup.com/brands/cuvee_anne_laure.aspx, Date Last Accessed September 2, 2008 (GMT +11)

4. Zraly, K., 2007, Windows on the World Complete Wine Course, 2008 Edition

OMG- OOG!

It didn't take very long after arriving on Guam that we realized life here moves a little slower than what we had anticipated.  It also didn't take long before we heard the expression "Only On Guam" at least a dozen times.  Now, I have to say, I'm not sure if this is something people say when they find a unique little treasure that is exclusive to the island, or use it in place of expletives, such as "fu**in' Guam" when unpleasant situations arise that are also unique to this island.  I'm starting to think it can be used interchangeably...

Either way, I find the culture on Guam to be something that I'm still trying to figure out and acclimate to.  After living here almost 3 months now, the following clip just had both John and me in stitches!  I think Congresswoman Bordallo deserves the 'Patience of a Saint' award!

By the way, I don't know if it is just me, but Miss Madeleine Bordallo sure bears a striking resemblance to Jerry Blank from Strangers With Candy when she makes her "disapproving" face...what do you think?

Schoolgirl Excitement!

Although I'm a non-traditional student and probably older than most "college kids" entering their senior year, the start of this upcoming school year has got me really excited as it will be the last full year of college I will complete as an undergrad student!  I'm thrilled to be able to complete the AIO HRM bachelor program in spite of our frequent moves and overseas living!  I've also enrolled in a Japanese course at the local community college so I can continue to improve on my Japanese speaking, reading, and writing skills. 

John arrived home from underway yesterday and has 30 days of leave to burn!  He's just itching to play World of Warcraft and get a bunch of epic items for all his various toons.  It will be wonderful having him home every day for the next month!  We've got lots of activities planned for his time off, such as, parades, boonie stomps, and beach walks.  I start back to school on July 14th and he'll still be on leave, but he's promised to plug in to the computer and give me ample study time as I tackle my final full year at AIO.   This upcoming school year is going to be really challenging as I'm taking some extra classes, but I can't wait to dive in! 

Looking Out from Under My Rock

I know it has been a little while since my last post and it is not that I haven't been keeping myself busy with tasks and school, it is simply that I haven't had much "blog worthy" content to share.  Between John's continued absence and preparing for the move solo, lots of school work, kicking my works outs in to high gear, and just trying to stay positive and focused, I have found most of my energy centered around just staying motivated and not caving into a stress-induced-veggie-like state rather than fun side trips. 

With the recent economic downturn in the US and the weakness of the dollar, I've also been trying to limit my purchases and trips out of the house since International moves are never cheap, even when they are government sponsored.  In spite of my solitude, I have found little ways to entertain myself though, in fact, just the other day I must have spent at least 45 minutes watching Gromit locked in an epic battle with a cockroach he'd been stalking for 3 days....it was the entertainment highlight of my week.  We've also experienced a few earthquakes in the past couple days that have added some unexpected commotion- nothing that has caused me any concern though since the house is totally empty.

  With only a few weeks left in Japan John should be arriving back home soon and I know the last 12 days here are going to be action packed and completely mad. Luckily, I just finished my most recent set of classes yesterday and am taking this next session off so I can devote my full effort to the move, securing a new part time job, and getting settled in Guam.  Now that school is over I will have a little more free time on my hands and have planned a couple day-trips in the upcoming week that I'll be sure to photograph and post about.      

2008: Aime's Space Odyssey

I feel like I'm touching back down to earth after having been warped to a Twilight Zone-esque alternate universe over the past week.  To be honest, I'm grateful (and a little surprised) that my sanity is still intact...although I feel a couple screws rattling around up there that I'm trying my best to ignore.

First of all, let me just start out by clarifying that I'm of the breed that thrives in an organized, premeditated environment.  I take a vast amount of comfort in confirmation numbers, budgets, itineraries, timelines, and schedules.  Rest assured, I'm not a total wet blanket and do enjoy the subtle spontaneity of life, just not when it comes to our international move...  With all of our worldly possessions in a crate somewhere, two international quarantine agencies requesting information, hotels to book, car rentals to secure, utility services to disconnect and set-up, kennel reservations to secure, a car to sell, and the list goes on... this is not the time for just flying by the seat of one's pantaloons.  Unfortunately, this does not seem to be a congruent view with that of the Naval personnel responsible for securing many of these services.  I practically had to give up a kidney to get our flight itinerary, and have simply decided to cut out Navy "services" for the rest of our time in Japan and pay out of pocket for transitional services within the Japanese economy.  Relying on Japanese efficiency and service, I can get accomplished in 24-48 hours what it would take me several days or weeks to get on the base.  Although we know the expenses won't be reimbursed, the piece of mind and assurance we get knowing we won't get bumped because someone higher ranking is throwing their weight around or because service members drag their feet due the fact that they can't get fired unless they break the law, is well worth the cost.

The trauma of dealing with the base last week launched me into such a funk that there were several tear filled afternoons, a multitude of panicked e-mails on the ship to John, and a steady supply of aspirin and antacid!  Although there is still a lot to do for the move, being able to have a plan that is based around reliable, steady services off the base has allowed me to drop out of orbit and return to earth.  I think John and the dogs missed me while I was gone...it's good to be back.

Fashion forward...or just plain freaky?

There are often nights that I find myself up late at night Googling the most random crap that pops into my strung out mind at ungodly hours while John is at sea.  My latest Google craze is Oscar fashion and just fashion in general.  Being that Tokyo is on the cutting edge of couture, I always like to see what Japanese designers are up to and what is gracing the delicate frames of the most sophisticated Ginza shoppers.

What I've discovered is that fashion has become increasingly odd.  From Tilda Swinton's one-armed funky black toga/frock at this year's Oscars, to Junya Wantanabe's Fall-Winter 2008-2009 "ready to wear collection"; I've found myself wondering...could I just be getting old or am I losing my appreciation for haute couture fashion?  OK, I hate to point out obvious here, but this jacket has no arm holes...for whom is this "ready to wear" collection intended...deranged mental patients looking to sport a new take to the outdated straight jacket?

Other designs from Junya Wantanabe's past collections include:

Crazy looking jellyfish Elizabethan collar...

The sea urchin/porcupine headdress with smushed saran wrap looking face shield...

  And the ever popular- pill bug helmet. Don't you know all the cool people are wearing them these days...  Yes, I'm definitely getting old.

Candy is Dandy

I've never really been a fan of eating sweets, but I must confess that between my KitKit obsession and the multitude of cute confections available in Japan, I find myself buying and acquiring a whole lot of sugary, gooey-centered, chocolate coated treats of all kinds.  The kick is I rarely ever eat the sweets I get, but luckily John helps me in that department.

Today yielded a KitKat windfall as my student and friend Yuko san brought me a treasure bag of newly released KitKats caught fresh in the konbini wilds of Yokohama and Tokyo.  I'm tickled pink with all the new additions to my collection.  Some of KitKat's latest creations include salt, black tea, mikan (mandarin orange), and mixed fruit.  I'm planning on trying at least a bite of each new variety.  Not to worry about a sugar overdose though, I spent the morning playing around with a new vitamin packed, veggie and fiber dense recipe I found on my favorite cooking blog, Lex Culinaria, and noshed on some uber-yummy "African Stew". 

I will admit, one of my favorite sweets that I just can't pass up is kushidango.   I don't know what it is about those little round squishy balls of rice flour smothered in sauce, but when I see (or smell) fresh grilled dango balls on a stick, I just cave in every time!