July 2003

 

Dear e-Fisherfolk,

We are currently at the Dallas/ Fort Worth airport enjoying a relaxing, three-hour layover. Waiting in an airport requires specific skills for wasting time and, over the years, we have developed quite a talent for this sort of thing. Keith is a walker and will often go wandering around the different terminals, exercising and browsing for new and interesting stuff. Ezra really likes to sit quietly and play computer games. Both methods work for a while, but after an hour or so, either your butt gets tired or your legs give out. Today, we actually arrived at our gate early enough to get on an earlier flight. But when the counter agent discovered we had checked luggage on the later flight, she firmly but politely informed us that our luggage had to fly with us and we would have to wait. The obvious question on Keith’s mind is, “How is it that we get on some planes and find out upon landing that our luggage isn’t there?” Guess it’s just one of life’s little mysteries. So we com e to this newsletter.

In our last newsletter we discussed weight loss and included a recipe for Diet Coke cake. We received many happy responses and requests for even more ideas. This one takes a bit more work, but is well worth the effort. The kids like it too and it’s a great way to sneak vegetables down them. It keeps well and some think it tastes better the 2nd day. Makes 20 -1 cup servings and a cup is only 1 point!! You can experiment with it too. Ezra uses spicy tomatoes and his WW chili will just about take your head off. Keith’s is a kinder, gentler version.

Weight Watchers Chili.
10 ounces extra lean ground turkey breast.
1 medium onion, diced
2 (28oz) cans diced tomatoes
2 medium zucchini, diced
2 medium yellow squash, diced
1 (15oz) can of black beans rinsed and drained
2 (15oz) cans fat-free beef broth
4 celery stalks, diced
2 green bell peppers, diced
1 (1 & 1/4 oz) package dry chili seasoning
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and sauté until browned.
Transfer the turkey and onion mixture to a large soup pot and add everything else. Simmer until the veggies are tender, about 30 minutes.
Check your calendar and see if it matches our calendar. Let’s do lunch!
Troutfully Yours,
Keith and Ezra

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