So I went to my Weight Watchers meeting yesterday and managed to lose another 1.4 pounds. It seems like less, though, because they wrote down the wrong amount last week. Which means I spent a whole week thinking I weighed 175 when I actually weighed 176!!!
With a little effort, I could work this up to a full-on Britney Spears-level body dimorphism where I think I look HAWT walking around in sequined hot pants and stripper boots.
But I'll spare you.
So anyway, my son and I caught the cold my daughter had last week. We're sitting around sniffling, pumping ourselves full of tea and vitamin C, and I, personally, have so much zinc in my body at this very moment that I'm probably going to set off the airport metal detectors next week when we fly to New Hampshire for our wholesome New England Thanksgiving.
Correction. Our wholesome FATTENING New England Thanksgiving.
Now, unlike some people, I don't idolize Thanksgiving, partly because nobody gives me any presents, and partly because when I was growing up, the food was pretty uninspiring. The Bible tells me to honor my mother and father, so I won't mention how the addition of a glass of Ocean Spray cranberry juice cocktail and a big Lenox dish of celery sticks and black olives to a meal of wet-tissue-flavored turkey and mashed potatoes doesn't exactly have my tastebuds doing handsprings. I mean ... this is not exciting stuff.
But when I do the cooking? It's pretty great.
So anyway, here is a favorite side dish of mine that I fully intend to prepare even though a serving is 5 Weight Watchers points. But it is sooooo good and sooooo indigenously American. (Which is the point, if you ask me. The more turkey, sweet potatoes, wild rice, pecans, and corn products on the menu, the better.) And check out the healthy fats and fiber and whole grains and no animal products, so the vegans will be happy. Also! You can make it the day before--just don't add the toasted nuts until close to serving time or they'll get soggy.
Wild Rice Salad
1 cup raisins (I like to use a mix of Golden and regular, but whatever you like is fine--and dried cranberries might be good, too)
1 cup wild rice
4 1/4 cups water
1 cup pecan halves if you're feeling flush, or 3/4 cup pecan pieces
3/4 cup thinly sliced green onions
1/3 cup olive oil
1/4 cup rice wine vinegar
1/4 teaspoon freshly ground black pepper, or to taste
Soak the raisins in hot water to cover until plump. Drain well. Rinse the rice several times. Cook the rice in 4 1/4 cups water in a rice cooker until the grains split open. Spread the pecans in a single layer in a shallow baking pan. Bake at 350 degrees for 10 minutes or until toasted. Check the pecans as soon as their aroma is noticeable. Mix the rice, raisins, and green onions in a large bowl. Whisk the olive oil, vinegar, and pepper in a small bowl. Pour over the rice mixture and toss. Chill, covered, until serving time. Add the pecans and mix lightly. Yield: 12 servings