savory dishes: taking the bull by the horns & an open faced roast beef sandwich
Six weeks ago, Camille and I were both faced with a health scare, like two sisters, we are so connected that we are the epitome of two peas in a pod. After that scare I had with the tummy issue I have flashbacks in my head like a 60’s video reel playing memories of the worst kind: camera down my throat and the choking feeling when I would eat something because my esophagus was dealing with too much acid. I had a slight fever so I just didn't know what caused that choking feeling every time I ate. Did I swallow something bad or was it the way I was eating? What is the bad bento that I had the day before, or was it that I was just eating way too fast. It seemed like a perfect epitome for psychedelic hallucinations. If only it were a hallucination. The problem was, I could feel everything! On the bright side, I have been working on getting ready for the summer. That means toning up, and slimming down, clearly as my doctor obligingly told me, “Well, you are not doing enough. Cut the calories more and work harder.” Like a placid Hitler trying to be acidly sweet while every word was actually scathing! In a very matter of fact way, he also told me to get rid of my muffin top (what, this small thing?) and even went so far as to say, “You got a little bit of overflow on top of your jeans.” What??? This sure puts a gloom over the otherwise sunshiny summer! What joy!... Not! Talk about rubbing salt into the wound. I was already feeling horrible, couldn't eat without feeling like I was choking, and I have to listen to this lecture from my doctor. While I have been prepping for the summer and trying to lose any unwanted weight gained from this past winter, Dr. Hitler further states… tummy fat pushes against my intestines. I'm a pretty fit person (despite the muffin top) but this shows that not only does counting calories matter but also what's in those calories (and it doesn't mean I can't enjoy my favorite comfort foods from time to time, blah blah blah… Hiel Doctor! (I eat a dessert once a week, that's it) (I even calculate the 250 ml of cola, give or take) I just don’t relish the thought of actually feeling myself regurgitate every bit of it. Or worse, see what it looks like after being half-digested inside my body!) Who knows why that happened to me but it was a wake up call. I’ve always been on the go, eating too fast, and never sitting down to really enjoy what I'm eating. Lest I face the wrath of herr doctor, I obligingly stuck to a strict regimen. Dare I say it was out of pride? Or was it fear for what harsh words I might have to hear yet again from ‘you know who’. I was on medication for two weeks, to curb the acid reflux, which took a few days to work but helped. I also went from 1600 calories a day to 1200-1400, and changed my exercise routine from moderate aerobics to an high incline on the treadmill for 45 min at 3.0 (broken into two.) I thought I was doing enough, clearly I needed to watch more of what I ate and increase my work out. This is on top of the other exercises, including the 30 day shred, but the treadmill kicks my butt into shape! Always has, but I never replaced my old machine, finally, I did. Doing the treadmill at a medium to high incline will MAKE YOU SWEAT. Oh, the things we do for our bodies! I am slowly but surely getting back into my skinny jeans. They hug my hips and I can't button them yet. So while it was a slight fever, and probably not what I was eating (bad food) or eating too fast, the muffin top comment from my doctor made me take my workouts and counting calories more seriously. I guess you can say… It wasn’t all for naught! ;) Sometimes, I feel that certain experiences make me feel so helpless. I feel like some people around me, including family, have so much power over me when my mind and body is sacrosanct. Having stared adversity right in the face, I refuse to allow myself to have to go through those adversities again and have decided to take control. I believe that Japan has changed me from being meek and mild, to someone stronger and more centered. The "me" that I was once and had always been, essentially finding “me” again. There are periods in our life when we are confronted with issues that we think might break us, but when we face off with adversity, it is best not to wave the white flag in defeat but to stare at the proverbial bull square in the eye and grab it by the horns. I guess after everything I’ve been through, all I can say is…Heil Me! Here is to “Taking the bull by the horns” with an open face roast beef sandwich.
Sunday Rib RoastAdapted From 2002 Barefoot Contessa Family Style, All Rights Reserved Show: Barefoot ContessaEpisode: A Barefoot Contessa Holiday
- 1 (3-rib) standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Mustard Horseradish Sauce, recipe follows (we used pomegranate sauce)
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F (see note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
- Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
- Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
- Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
Mustard Horseradish Sauce(optional) We used a reduction of Pomegranate sauce.
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt