Emily Bronte

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                       Welcome to loseweightmotv8  who is now Following.

Have you ever found that you were wandering over the Yorkshire Moors calling, “Heathcliff! Heathcliff!” OK, maybe not, but the yearning of Catherine Earnshaw and Heathcliff for each other transcends time and leaps off the page at you.  Emily Brönte, under the pseudonym “Ellis Bell,” wrote the deathless novel Wuthering Heights in 1847.  Tomorrow will be the 200th anniversary of her birth. Like her heroine, Emily could not bear to be away from her Yorkshire home, even though she was supposed to go off to work to contribute to the family’s income.  She was a woman of conservative political beliefs who nonetheless was swept up in the Romantic Eras ideas of literature. Bronte was the daughter of a clergyman yet she wrote a book about a passionate, illicit love. Though she lead a sheltered life, Emily successfully played the stock market and ran a house on a frugal budget.  She died at age 30 having produced one book and several poems.

Kippers, preserved herring from Northern waters, would have been popular in Yorkshire, even away from the coast.  The economical Emily would have made sure that the parsonage was well supplied. Fish cakes, which also serve a household inexpensively, are what we will have for dinner. Is the wind howling around the house? Are there voices on the wind? Curl up with a good book.

Kippered Eggs:  294 calories  9.4 g fat   3 g fiber   18 g protein  34 g carbs [31 g Complex]  217 mg Calcium   PB GF   Kippers are traditionally served with eggs, but why not have them in eggs? We did and it is terrific!Kippered Eggs w: cherries

1-½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl                                   or glass measuring cup. Whip up those eggs and pour half of their volume, into a jar with a lid                             and put it in the ‘fridge for next week                                                                                                                                               1/2 oz kippered [smoked, salted, dried] herring                                                                         ¼ tsp dried mustard                                                                                                                                                1 tsp lemon or lime juice                                                                                               4 sweet cherries                                                                                                                                                        optional:  5-6 oz green smoothie or fruit smoothie                                                                                                                     optional:  blackish tea or blackish coffee or hot water with lemon

The night before: Soak the kipper fillet in warm tap water for 30 minutes. Mince the fish. In a small bowl, combine the juice and mustard, then mix in the fish. Leave it until morning. Next morning: Put the fish with its flavorings into a lightly-spritzed hot non-stick or cast iron pan to warm. Whisk the eggs and pour over the fish. Let the eggs cook without disturbing them, then fold and plate with the cherries. The beverages are a nice counterpoint to the savory richness of the eggs and herring.

Fish Cakes:  212 calories  4 g fat  5 g fiber  9.6 g protein  34 g carbs  52 mg Calcium [food values for dinner using ONE 1/3 cup-size cake and side dishes.]    PB GF   This recipe is fromLegal Seafood Cookbookfrom the restaurant chain in Boston, Mass. Fish cakes have been popular where ever there are folk who want a little fish to go a long way.    NB: The Fish Cake recipe produces 6 cakes, each 1/3 cup in size.  >>Each cake = 92 calories 1.7 g fat 0.8 g fiber 8 g protein 11.8 g carbs 22 mg Calcium                                                                                                                                                                         NB: The Fish Cake recipe produces 8 cakes, each 1/4 cup in size.  >>Each cake = 69 calories 1.3 g fat 0.6 g fiber 5.3 g protein 8.8 g carbs 16 mg Calcium                         Fish Cake w: beets, salad1/3 cup green or white onion, chopped                                               1 2/3 cup mashed potatoes [no milk, no butter]                                                                              ¼ tsp dry mustard + salt + pepper                       1 two-oz egg                                                 2 Tbsp milk                                                                                                                                                                     6 oz cooked fish [cod, haddock, salt cod, salmon or a mixture], flaked into small pieces                                                           1 tsp butter                                                   ½ cup pickled beets                                                                                                                                                                                          1 cup baby greens or sliced lettuce leaves + ½ tsp olive oil + ½ tsp vinegar + salt + pepper

Combine the onion, potatoes, egg, seasonings, and milk, stirring well. Stir in the fish, gently but thoroughly. Using a 1/3 cup measure as a mold, portion the fish/potato mixture into 6 cakes. Put on a plate or cookie sheet while the pan heats up. Heat a heavy fry pan, such as cast iron, and spray with non-stick spray. Cook the fish cakes on one side, flattening them slightly with a turner. Remove from the pan and add 1 tsp of butter to the pan. Spread the butter around, return the fish cakes, and cook them on the other side until they are browned. Serve while hot. What you don’t eat today, let cool completely, then freeze with waxed or parchment paper between the cakes.

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