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.
Who was the pre-eminent painter of seascapes in the 1800s? Winslow Homer, of course. He was born in Boston, Massachusetts on February 24, 1836. His mother taught him the basics of watercolors, considered in those days to be an art for mere hobbyists. Apprenticed as a teenager to a lithographer, Homer learned the print-makers’ skills: drawing and color use. During the American Civil War, he was sent to the front lines to produce sketches that Harper’s Weekly would turn into illustrations for its news stories. His scenes of camp life were interesting to the folks at home, but the engraving of The Sharpshooter brought the fighting into peoples’ living rooms. That’s how it was done before Matthew Brady began to photograph the war. Several of the sketches were later turned into oil paintings, a medium which he had just learned. After the War, Homer devoted himself to painting scenes of peace and innocence. Pictures of children: Snap the Whip and Breezing Up and of country life: The Dinner Horn and The Blue Boat, gave way to depictions of people who are affected by the ocean, whether sailors [Eight Bells], fishermen [Fog Warning], their families [Dad’s Coming!] or victims of a cruel sea [The Gulf Stream]. One summer, Homer picked up his watercolors again, launching a new phase to his career which brought him a steady income. He became more drawn to small coastal communities, filled with working men and women instead of frivolous, richer city people. Even on a trip to Europe, he went to the seaside villages to sketch the common people. Back in the USA, he moved to his family’s Maine property, setting up his studio right on the shore. There he painted his brooding seascapes and settled into a prosperous living. He died at his studio in 1910, leaving 147 paintings as his legacy.
Since Homer painted seascapes, our breakfast is typical of coastal residents near his Prout’s Neck studio. For dinner, another meal of the common people of the coastal Atlantic.
Fish Cake Breakfast: 145 calories 2.5 g fat 2 g fiber 9.5 g protein 18.5 g carbs 42 mg Calcium PB GF Fish cakes have been a filling meal in North-Eastern North America centuries. In her 1832 cookbook, Lydia Maria Child promoted them for breakfast food. Great idea! HINT: Prepare the fish-potato mixture the night before. This breakfast deserves a revival.
1 slice uncured American streaky bacon 6 Tbsp/rounded 1/3 cup Fish Cake mixture** 2 oz tomato slices ¼ oz fresh spinach 1 oz sliced strawberries or 2 Tbsp blueberries Optional: 5 oz fruit smoothie or berry-yogurt smoothie [88 calories] Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories]
Slice the tomato and sprinkle with salt. Plate spinach leaves and top with tomatoes and fruit. Cook the bacon and plate it. Pour most of the bacon fat from the pan and return the pan to a low heat. Using either a 1 Tbsp or 2 Tbsp measure, scoop out some of the fish cake mixture and put it in the pan. Flatten it slightly to form a disk and cook until browned and crisp on one side. Cook until crisp on the other side and plate.
** Fish Cake Mixture makes 2 cups 1/3 cup green or white onion, chopped 1-2/3 cup mashed potatoes [no milk, no butter] ¼ tsp dry mustard lots of 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 Combine the onion, potatoes, egg, seasonings, and milk, stirring well. Stir in the fish, gently but thoroughly. Portion the mixture and cook in a sauce pan with some bacon grease.
Seafood Chowder: 275 calories 11 g fat 1 g fiber 15 g protein 16 g carb 117 mg Calcium GF Dear Husband found the recipe in Yankee magazine. He prepares this every year and we think it is wonderful. It freezes nicely and easily serves a group. The directions look long and involved but the results are worth it.
|Makes 10 one-cup servings|
|4 strips thick-cut American streaky bacon||Dice bacon. In a medium skillet cook it until crisp and brown. Remove bacon and put into a big bowl.|
|1 medium yellow onion, finely diced ~1 cup||Pour off all but 1 Tbsp fat and add onions. Cook slowly over low heat, stirring, until translucent – 10 mins?. Set aside with bacon in the bowl.|
|1 pound baking potatoes, peeled + cut in ½” cubes||In another saucepan, cover potatoes with salted water and boil until almost tender, about 15 minutes. Drain and add potatoes to the bacon/onions. [Save water for baking]|
|2 pounds steamer clams in their shells 1 Qt water||Put clams in a large pot with water. Heat to boiling, cover, and cook until clams open, about 3 minutes. Take out clams leaving liquid in the pot. Strain liquid through a sieve lined with toweling to remove debris. Take clams from shells and cut into smaller pieces if necessary. Add to potatoes, onion, and bacon.|
|one 1½ pound lobster||Put strained broth back into empty pot and bring to a boil. Put lobster head-first into boiling broth. Cover and cook 20 minutes. Remove lobster and let cool. Crack shell, remove the meat. Cut into ½” chunks and add to potatoes.|
|1 pound scallops, trimmed 1 pound shrimp, peeled||Heat broth until boiling. Add scallops, shrimp. Reduce heat to low. Simmer about 3 minutes, until scallops + shrimp are just cooked through.|
|1 quart whole milk 4 Tbsp butter 2 sprigs parsley |
¼ tsp paprika salt + pepper to taste
|Finely chop the parsley. Add all the previously cooked ingredients, along with the milk, butter, parsley and seasonings. Heat until steaming but not boiling. Take off heat.|
|Cover and cool. Let soup sit in the ‘fridge or on a cool back porch for 12-24 hours. This really enhances the flavors.|
|When ready to serve, heat to steaming hot but do not boil.|
|Freeze what is left over in serving-size containers.|
Ingredients for next week: Breakfast, single portion for Monday …………………………… single portion for Thursday:
|whipped cream cheese||1.5 two-oz eggs|
|Finn Crisp crackers||crabmeat|
|herring marinated in white wine||leek + sugar|
|cherries or strawberries||soy sauce + strawberries|
|Optional smoothie||optional smoothie|
|optional hot beverage||optional hot beverage|
Dinner, single portion for Monday:………………………….. single portion for Thursday:
|salami + white beans + red wine vinegar||chicken breast + flour + olive oil|
|chicken breast + rosemary + sage||chicken stock + garlic + anchovy fillet|
|mozzarella + radish + celery||kalamata black olives + white wine|
|garlic + lettuce or wild greens||fresh tomatoes + broccoli florets|
|Sparkling water||Sparkling water|