Miss Chatelaine

I just subscribed to a year of Chatelaine magazine. Well, truth be told, it is on my To Do List. I have been intending to subscribe for at least 6 months now. It seems to take me a little while to
get my chores done. I'm good at reading mags, just not subscribing to them in a timely fashion. We can't all be perfect now can we?

My Chatelaine love has been my dirty little secret for some time now. I always thought it was a fairly lame magazine. Too boring and too mainstream for me. I was always an avid reader of Bitch and Bust magazine, but since kids I haven't had the brain power to get through an article without losing track of what they are talking about. Of course, it's possible that's due to my early onset of Alzheimer's. It's not an official diagnosis but I'm expecting one any day now, I just keep forgetting to call my doctor.

One of my best friends was over the other day. She's a very hip lady. I was passing on some of my books and magazines to her. She very politely declined the Chatelaine. She was surprised by my love and as an awkward amends she told me she had just gotten her 70 year old mother a subscription. It didn't make me feel like a very cool cat. It was either that or my lame use of forties jazz slang.

These are the things I love about Chateleine magazine and am not afraid to admit; 1) the recipes that I will never try 2) the workouts that I love to plan for but never do 3) the book suggestions that I will never remember when I'm at a bookstore. So in summary, it is plainly obvious to me and all my readers that the boring and mainstream Chatelaine magazine is a perfect match for me.

I am thinking of legally changing my name from Alysa to Miss Chatelaine. Please address me as such when I see you next.

Gluten and Dairy Free Quiche with my friend Bacon and my acquaintance Broccoli
(I was unable to come up with a catchier name)

8 eggs, beaten
1 cup of plain soy milk
5-7 new potatoes
3 or more slices of bacon, diced and fried until slightly crispy
1 head of broccoli, cut into fine pieces
salt and pepper to taste

In a bowl combine eggs and soy milk. Set aside. Slice potatoes an 1/8 thick and boil until 3/4 cooked. Grease an 8"x 8" pan, and throw all the ingredients in it. Bake at 375 F for 30 to 40 minutes.

Goals

I ran a 10 km race yesterday. It's really hard to type at the moment with my one hand patting myself on the back. Fifteen thousand people ran that race. Probably because it's dubbed the easiest 10 km in Toronto. I didn't come in first. There was maybe ten thousand people who past the finish line before me. I'm not really concerned since I'm not particularly competitive. I did have a goal of running a marathon before I was forty. The closer I get to forty, the more I downsize that goal. It went down to a half marathon last year, and recently I've downgraded it to "ah who cares".

I have tried to think of why I run races. I don't care where I place or how good my time is. It cost me money that I could spend on more pleasurable things, and takes up valuable time. After the race yesterday, me and my run crew went out for a tasty breakfast. Later on I spent a few hours flaked out on the couch, munched on fancy cheeses and had a few beers at dinner. By the end of the day it dawned on me that my whole motivation for running races is that it gives me a good solid two to three days of guilt free eating. Months of getting up early, running injuries and general exhaustion is worth a few days of eating without a care. It's a shallow goal, but one that I plan to continue to chase. I could of been a doctor, lawyer, or had some other fancy goal in life. But no, I'll keep it simple, run, eat, enjoy.

Bloody Eggs

1 16 ounce can of crushed tomatoes
1 onion minced
1 garlic clove minced
1 tsp of salt
1 tbsp of turmeric
1 tsp of honey
black pepper to taste
1 tbsp of olive oil
6 eggs

Saute onion and garlic in a pan with oil. Add the rest of the ingredients except the eggs. Bring sauce to a boil and then simmer. Add eggs and poach until desired consistency. Serve with toasted baguette brushed with olive oil, and a green salad.