Today I began the organizational process on my apartment with my bedroom. What is supposed to be a serene haven of restfulness, in this apartment at least, often becomes the dumping ground for anything and everything I don't want cluttering up OTHER rooms in the house. Not to mention the fact that apparently I have absolutely no conception of just how many clothes I actually own... when I am out purchasing more. A circumstance that, after today, I've decided must be curtailed (And yes, BF, if you're reading this - you did tell me so!!).
Case in point: I spent a full 15 minutes organizing my dresses today. I discovered that I have no fewer than TWENTY dresses. This is insanity. Pure insanity.... I won't even go into the number of shirts, cardigans, and jeans I have... I am basically the Imelda Marcos of clothing. (If you don't know who Imelda Marcos is, google it.) Oh my Lord... the humanity!!!
Despite the fact that I have what appears to be ridiculous amounts of clothing - I guarantee you, I will get up tomorrow morning and still lament how I have "nothing to wear".... however categorically untrue that statement may be, my irrational brain still believes it. Hence the shopping....
It is a vicious circle my friends. VICIOUS.
My disgust at my own hoarding behaviors notwithstanding - I am nonetheless delighted that my closet is now optimized for Spring. Yes, I just said OPTIMIZED. Getting out my spring/ summer wardrobe after a long Winter of sweaters and boots is sort of like getting a brand-new wardrobe all together. It is always fun to see one's collection in the light of new trends... reinvent old classics in trendy, fashion forward new ways. C'est Magnifique!
Menu:
Breakfast:
Oat Bran Porridge
Strawberry Banana non-fat yogurt
Coffee w/ fixins
Lunch:
Leftover Turkey Meatballs with Sour Cream/ Garlic Sauce
Green Beans
Water
Dinner:
Salmon Burger Pattie
Sauteed Kale
Banana Creme non-fat Yogurt
Snack:
2 Turkey Dogs
Turkey Lunch meat
1/2 Diet Rite Soda (leftover from last night)
I've had a request to post the recipe for the Sour Cream Garlic Sauce, so here it is!
Sour Cream/ Garlic Sauce:
Minced Garlic
Diced Onion
Fat-Free Sour Cream
Water
bullion or broth (chicken or beef) - OPTIONAL
dried Parsley
1. Start by sauteing (I have no idea how to correctly spell that) some minced garlic in a skillet - small or large, depending on how much you're making.
2. Add onions (I used frozen diced onion from Target- genius, I tell you) and add a little bit of water to deglaze the pan. (You should get a slightly browned liquid color from the semi-burned bits of garlic - it's very satisfying)
3. Saute onion and garlic together (adding little bits of water as needed) until onions are sufficiently browned... then add between an 1/8 - 1/4 cup of water (depending on how thin you want the sauce) and stir in some fat-free sour cream. I never measure the sour cream - I just take a couple big spoonfuls.
4. Obviously, once you add the sour cream, you want to reduce the heat - Really, if it's a small skillet, you never need to cook above a solid "medium" setting - but reduce to low once you add SC - otherwise your sauce will scorch.
5. If you want to add a bit more flavor - you can use some reduced sodium chicken or beef broth instead of water, or even some dry white wine (or red if you want to make a good wine sauce) - last night I used a cube of beef bullion. (I've been known to stir in a bit of fat-free cream cheese as well - for added creaminess)
6. Spoon over the top of whatever meat you're having - could be used to top veggies as well (I'm thinking Brussels Sprouts or cooked spinach would taste good with this) - garnish with dried parsley. You could also use this as a dipping sauce - we had it the other night with NY Strip steak - BF enjoyed it too! :)
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