Thursday, February 15, 2018

Latin Dance

For our third Valentine outing we went to the Inverness Courthouse to see a Latin band that has been very popular in Tampa for a long while.

It was a mixed experience.  They have the audience sit at huge tables decorated for Valentines.  They have food provided downstairs before the show.  Practically no one brings the food upstairs, so the tables are totally useless except they use up space.  We were very crowded at ours.  Half the table has to turn they chairs around in awkward positions and we could hardly walk between the final arrangement.  The guy next to me could not keep from bumping his knees on mine, drumming on the table, and singing along.
The second half we went to the far back and sat in chairs there where the absence of a table made some room for dancing.  No annoying guy.
I mentioned to one of the volunteers that there was never much that a diabetic could eat in the food.  This time I could eat a meatball or two.  The rest was pasta, two kinds.
The desserts are always sugary cookies.  Fruit of bites of cheese would be a much better pick for this aging crowd of people.  25% of people over the age of 60 have diabetes and should not be eating sugary cookies created in carb loaded recipes.

The band was very good.  Much of the music sounded the same to us in spite of the attempt to give some overview of changes over time.  Perhaps that is our lack of an educated ear.  However, I do know the sound of "bolero" and their sound is not what I expect if something is called "bolero."

Well, we had a fun time nonetheless.  Elizabeth got to see some real Cuban motion and went up to learn a bit of it from the woman dancing.  That was helpful as that is her goal.  Costa Rica should help.

I liked the horns as always, but I thought the trombone a bit off on some of the notes.  And the trumpet was just a bit too much in my face with few smooth sounds.  Perhaps that is Latin trumpet.

Another easy bread to try

Tuesday, February 13, 2018

pecan pie

slow cooker chikclen chile


  • 1.5 - 2 lbs. boneless skinless chicken thighs
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. onion powder
  • 1 Tbsp. chili powder
  • 2 (15-oz.) cans pinto beans, drained
  • 1 (15-oz.) can petite diced tomatoes
  • 1 tsp. minced garlic
  • 1 cup diced white onion
  • 1 Tbsp. minced jalapeno, use more if you like really spicy
  • 1 (32-oz.) box chicken broth
  • 1 (8-oz.) box cream cheese, cut into cubes
  • ⅛ cup minced cilantro

Slow cooker size:

  • 6-quart or larger

  1. Add the chicken, salt, pepper, onion powder, chili powder, pinto beans, tomatoes, garlic, onion, jalapeno, and chicken broth to the slow cooker.
  2. Cover and cook on HIGH for 5 hours, or low for 8.
  3. Shred the chicken with 2 forks, I do this right in the slow cooker.
  4. Add the cubed cream cheese into the soup. Cover for and additional 20 minutes. Stir the cream cheese into the soup. Some cream cheese chunks may remain, you can help them dissolve by pushing them up to the side of the slow cooker with the back of a spoon, and continued stirring. Stir in cilantro and serve.

Friday, February 9, 2018

bread low carb

February 9 2018
I tried this bread recipe today

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)

Spices or seeds of your choosing sprinkled on top before baking.  I often use this mixture:

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on spices if using any.  Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 “slices.  When totally cool, store in plastic bag in your refrigerator.

NOTE:  This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook:

I think I underbaked it a bit.  I was looking at 20 minutes, my pan at 30 minutes.  Still it was good.
I did not use protein whey but added more flour.  I used almond milk.  I did use yeast for flavoring but only because I had it.  I probably would not do that again.  I topped it with sliced almonds.
It was tasty, but not my favorite.

Thursday, February 8, 2018

Another bread to try

Sunday, February 4, 2018