February 20th – “Spoil yourself: it’s all about being totally selfish and gluttonous today.”


The only diet I believe is in cooking my own meals. As long as I’m actively involved in the process, I don’t eat mindlessly. Many people believe that they don’t have time to cook and I think it’s just a myth. Maybe I’m not picky eater because most of my meals take 15 minutes or less to prepare. It takes me much longer to drive/walk to a restaurant, order, and wait for my food to arrive.

Tonight’s dinner only took 30 minutes to make and I didn’t have to go out into the rain. That’s a win-win for me!


Arugula Salad

A bunch of arugula

Some shredded carrots, radish, and beets

A few slices of avocado

Fresh squeezed lemon juice


Directions: throw everything together



Rack of Lamb

Salt and pepper to taste (for searing)

Some olive oil for the pan

Some mustard

2 tablespoon olive oil

1 tablespoon thyme

1 tablespoon oregano

2 tablespoons of minced garlic

½ teaspoon salt

1/4 teaspoon pepper



  1. Preheat oven to 450 degrees
  2. Heat olive oil on pan and sear lamb on both sides (about 2 minutes per side).
  3. Take off pan and let it rest for a couple of minutes. Then slather on some mustard on both sides.
  4. Combine olive oil, herbs, garlic, salt, and pepper in bowl. Then slather the mixture on both sides of the lamb.
  5. Cover bones with foil.
  6. By this time the oven should be done preheating. Place the lamb into oven in middle rack and cook for about 15 – 17 minutes. While the lamb is cooking, I use this time to cook any other sides I want.
  7. Take lamb out of oven and let it rest for 5 minutes before serving.



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