Caroline Herschel

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to fenderf who is now Following.

You may have heard of Caroline Herschel’s famous brother, William who discovered the Planet Uranus. Or his famous son, John. Caroline was another story. Born on March 16, 1750, in Germany, she learned music along with her older brothers. But two diseases in her childhood ended her education, stunted her growth [she never topped 4’3″], and left her partially blind. Her mother was horrified to have a ‘cripple’ for a child and told her she was worse than worthless. The girl became more of a servant than a daughter. Small wonder that, after William was offered a post as composer/choir master at Octagon Chapel in Bath, England, he called for Caroline to be his housekeeper [I think to ‘rescue’ her] and she gladly accepted. William became interested in astronomy and the faithful Caroline, a self-described “well-trained puppy dog,” was his assistant. Soon, she knew as much about astronomy and telescopes as her brother. In 1782, she began recording her own notes about the sky and the following year she discovered two new nebulae. In 1786, Caroline began to discover comets, not as William’s assistant, but in her own right. Eventually, she wrote a new star catalogue, discovered 8 comets, 14 nebulae, and 2 star clusters. Not bad for a woman almost blind in one eye! Thus she made a name for herself in a man’s world: she was awarded a medal and a salary by George III of England, and a gold medal by the King of Prussia. And to think you never had heard of her.

Our meals today, like Caroline, begin in Germany and end in England. Both are delicious. [The meals, not the countries]

German Breakfast:  136 calories 2.8 g fat 4.4 g fiber 9 g protein 15 g carbs [5 g Complex] 104.4 mg Calcium Sturdy whole-grain bread, some curd cheese with chives and a slice of ham will get you going in the morning, just as it does for the inventive Germans.

1 slice 70-calorie whole-grain bread [we like Dave’s ‘Good Seed’] 2 Tbsp small-curd cottage cheese, reduced fat 1-2 Tbsp chopped chives [cheese + chives is similar to ‘quark‘ in Germany] ½ oz slice of 3%-fat ham from the deli, thinly-sliced 1 oz pear   Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [75 calories] or lemon in hot water Optional: 5 oz fruit smoothie or berry-yogurt smoothie [88 calories]

The night before: chop the chives/scallion and mash into the cottage cheese to make the curd cheese more creamy. The next morning: toast the bread lightly and spread with the ‘quark-like’ cheese-chive mixture. Place the ham slice on top of the cheese and plate with the pear. Serve with hot beverages of your choice and have a “guten Morgen.”

Pheasant Casserole: 250 calories 9.5 g fat 5.4 g fiber 22.5 g protein 21.6 g carbs [19 Complex] 86 mg Calcium PB This recipe is based on one from English Provincial Cooking by Elisabeth Ayrton and it dates back to the 18th century. Whole partridges were stewed with onion, carrot, and cabbage for 2.5 hours and served on thick slices of bread. Well, this is a modified version and it is delicious. This uses left over cooked pheasant meat and works well.

2-1/2 oz cabbage, sliced 1-1.5” thick 1.5 oz baby carrots, cut in half lengthwise ¼ oz onion rings [which I forgot to put on the top] 2 Tbsp chicken or pheasant gravy 2 oz pheasant [or chicken] meat, cooked and taken off the bone ½ Arnold Multi-Grain Sandwich Thin

Prepare the carrots, cabbage, and onion and steam them for 25 minutes until the carrots are tender. If the cabbage is not yet done, leave it in the steamer with the lid on but off the heat until needed. Warm the pheasant in the gravy + 2 tsp of the water from the steaming liquid. Warm the Arnold Thin in the toaster oven. Plate the bread. Spoon a tablespoon of gravy on top. Place the meat atop the bread. Stir the warm vegetables into the warm gravy and plate them. Put the onion rings on top and pour any remaining gravy over the meat.

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