Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yin Yoga: Mons at 11:30 am

    Gentle Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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  • My Bloggey Past

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Posts Tagged ‘FB’

Pumpkin For Dinner

Posted by terrepruitt on November 12, 2013

I received a pumpkin in my organic produce box.  I didn’t know what to do with it.  I was looking at one of the blogs that I read on occasion and I saw a recipe for a stuffed pumpkin.  I saved the recipe so that I could make it.  I looked at the post a couple of times while I was thinking about it.  There was a woman who commented with a link to her version of the stuffed pumpkin.  When I posted the original (to me) posting on FB one of my friends commented, “I just made those.”  Which, when she posted the picture to my wall, I vaguely remembered having seen it when she originally posted it.  But it was before I had received a pumpkin so it didn’t really register.  When I went to make my grocery list off of JJ Begonia’s recipe, I realized it was literally like a stuffed pumpkin as in BREAD stuffing.  Like a turkey.  I didn’t want to just use bread.  Then I remembered my friend said she stuffed hers with sausage.  The first two recipes have bacon in them, but I don’t like to buy a pound of bacon for only a couple of pieces.  So I decided on sausage.  I took ideas from all three people and came up with the below stuffed pumpkin recipe.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaStuffed Sugar Pie Pumpkin

1 2 to 3 pound Sugar Pie Pumpkin
1-2 tbsp olive oil
salt
Six mushrooms, thinly sliced
1/4 cup chopped onion
3 cloves garlic (minced)
1/4 pound sausage
1/2 tsp rosemary
1/2 tsp thyme
1/2 cup cheese (small chunks)
2 tbsp ricotta
1 tbsp sherry
1/4 cup heavy whipping cream
handful of spinach
four slices bread – toasted and cubed

Cut the top off of the pumpkin making a little lid.  Scoop out the pumpkin guts.  Then put a little oil and salt in the pumpkin and place it on a piece of aluminum foil on a baking sheet.  Bake at 350° F for 45 minutes (check it after 20 minutes to see that it is not getting too cooked – after the 45 minutes you want it to be almost cooked, but not cooked so much it can’t stand another HOUR in the oven).

Heat the olive oil in the pan with the 1/2 of the onions.  Once the onions are translucent put the mushrooms in the pan and cook them.  Sprinkle with salt.  As they are cooking mix in one clove of garlic.  Cook the sausage, either after the mushrooms are cooked or use a different pan.  If the sausage has a lot of grease drain it off once the sausage is cooked before you add the sausage to the rest of the ingredients.

Mix the mushrooms and the sausage in a bowl.  Add the rosemary and thyme.  Mix in the remaining two cloves of garlic and the onions.  Mix in the cheese.  Mix in the sherry and most of the cream (save a splash for the inside bottom of pumpkin).  Add the spinach and bread cubes last.  Mix it all carefully.

Pour the remaining splash of cream in the pumpkin.  Spoon the mixture into the pumpkin.  I used the spoon to press it down into the pumpkin.

Put the pumpkin in the oven for 60 minutes.  After about 20 minutes I put the “lid” on.  The pumpkin is done when you can gently pierce its side with a sharp object.  Check to verify the inside it cooked to your liking.  Since the mushrooms and the sausage are already cooked it is just a matter of it heating up and melting the cheese.

Slice and serve.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaThis was good, BUT . . . . . I have some adjustments I would make for next time.  I was thinking it would be full of flavor so I hardly used any salt which left it almost flavorless except for the thyme.  Next time I will use LESS thyme and more salt and some pepper.  You will notice I didn’t put any pepper in this.  I don’t use pepper.  But I can when I think that a recipe needs it.  I will salt the inside of the pumpkin more prior to baking and prior to filling.

This was ALL that we had for dinner with a small salad and it was PLENTY!  We were full.  We each had a half.  We did not have a pumpkin each.  🙂

As you can see from just this post there are at least four recipes to make stuffed pumpkin.  I purposefully didn’t say what type of sausage, cheese, or bread I used because I want you to find your own flavor and texture.  So follow one of the recipes or do it your own way.  You have the basics . . . go play!  If you do not follow my recipe . . . . please, please, please, tell us what you did.  I would love to hear of more ways to make a pumpkin dinner!

Happy Fall!

I had not stuffed a pumpkin before.  Have you ever stuffed a pumpkin and baked it? 

Posted in "Recipes", Food | Tagged: , , , , , , , , , | 9 Comments »

Goodie Jar – Check In #8

Posted by terrepruitt on March 22, 2013

I’ve had a couple of things make me extremely happy this past week.  One I took a picture of and one was actually a FB post from a friend.  I actually made jpgs of them both and printed them, like I did with the Sharks tickets.  To me these are good things I want in my jar.

I hope you are still keeping track.  You don’t have to write things down necessarily, it could be a receipt or a ticket stub.  Something good.  How is it going?

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

Posted in Good Things in the Goodie Jar | Tagged: , , , , , | Leave a Comment »

Too Bitter To Swallow

Posted by terrepruitt on May 10, 2012

I have a friend on FB who works really hard to feed her family healthy things.  I think there are food allergies and intolerances involved so she has to be very particular with what she feeds her family.  Often times she posts some pretty creative cooking ideas.  One thing she is always asking about is greens.  How do you cook your greens?  She usually states which green she is working with but she always comes back with, “It is so bitter.”  Now some of the greens she says are bitter taste a little bitter to me, but with olive oil, salt, garlic, and onion the flavor is masked.  Some of them she claims are bitter aren’t bitter to me.  I really think that the bitter taste has less to do with which vegetable than with our genes.

Back in 1931 a chemist (Arthur Fox) was pouring a powdered chemical (PTC) and some of its dust got in the air.  His assistant said the dust tasted bitter, while he couldn’t taste anything.  The chemist proceeded to experiment with PTC and the taste on his friends and family.  Some could taste a strong bitter taste, while some could taste a mild bitter taste, while some could taste nothing at all.  Seventy-two years later in 2003 the gene that is responsible for this was discovered.  They call it the PTC gene or TAS2R38.  This gene has seven forms, five of which are rare, and two of which are common.  The two common forms are the ones that allow for tasting bitter and one that does not.  Since all genes come in pairs we can end up with both being the tasting gene, or both being the non-tasting gene, or one of each.

If an individual ends up with both of the genes that allow for them to taste PTC then they will be able to taste bitter things more strongly than others.  If an individual has the genes that are the “non-tasting” genes then they don’t taste bitter.  Then there are the individuals that have one of each. It has been found that there is a familial link, if some family members can taste the PTC than other can too.

I would imagine that if an individual has a set of bitter-taste genes then it would be almost impossible to cover up the bitter taste of many vegetables.  I am thinking that my friend and her family must have a set of those genes because she says she has cooked some veggies a multitude of ways and her comment is still, “It is so bitter.”  Probably the only way to deal with the bitter is to cover it up entirely in a sauce but then that would somewhat defeat the purpose of trying to eat a nice green healthy vegetable.  Plus I would bet that most of the sauces contain ingredients she is trying to avoid.  She is determined though.  She knows that the bitter vegetables have really good stuff in them so she keeps trying.  In the meantime her family is still getting the nutrients even though it is bitter and doesn’t taste good.

There are test strips that can be purchased to see which gene you have.  I found some on Amazon.  Interesting, huh?

Do you have a good sense of taste?  Do you taste bitter really strongly?

Posted in Misc | Tagged: , , , , , , , , , , , | 4 Comments »

Inspiration

Posted by terrepruitt on February 1, 2011

I love Nia because I think of it as a way I can help people change their lives.  I believe movement is the key to maintaining flexibility, agility, mobility, strength, and stability in the body.  I believe that FAMSS are necessary components to leading a high quality life.  I also believe there are other way people can inspire others.

One day in the mail I received a card.  Here are pictures of it.

It is obviously a handmade card. The flowers sparkle, not just the “gems” in the middle but the flowers are sparkly.   I love this card.  I had it in my kitchen in the middle of my peninsula so that I could see both the front AND the back.  It ALWAYS — no matter what — makes me smile.

This was sent to me from a fake friend.  I say “fake” just so people who qualify their friends with labels such as “real” and “in real life”/IRL can understand that I have never met this woman face to face.  I have only become friends with her through online portals or social networks.  First I believe it was a friend’s blog.  Then my blog and her blog or her blog and my blog, then Twitter.  Or maybe it was Twitter then the blogs.  Then Facebook.  Yeah, I am sure Facebook was last.  There was even some e-mail.  And let’s not forget . . . . US Mail . . . . snail mail.   My card.

My card that was made for me and sent to me by someone I have never met f2f (face to face), although the card proves that she is real.  Very real.  Also, the card is real life.  I live my life and I look at that card.  I actually have it in my office now which is much better because I see it for longer periods of time.  It is in my line of sight.  I have it to make me smile.  I have it to inspire me.  It inspires me to be inspired.  It inspires me to want to inspire people.

It sparkles at me, reminding me to count the happies.

Aroused by divine influence, filled with reverent emotion, stimulated into action all by a true friend that filled a place I didn’t know was empty.

Posted in Misc | Tagged: , , , , , , , , , , , , , , , , , , , , , | 4 Comments »