Breakfast this morning was a bowl of the vanilla coconut pudding left over from last night and two cups of coffee. I weighed 155 pounds.
For lunch, I made a three mile circuit around campus, stopping in the fitness center in the Intramural Building and the MBNA fitness center in the White building. Both are very nice. I think I’ll start working out Monday, since the students will be gone. It’s finals week and they’ll all be out of here shortly. On my walk, I stopped at Jimmy John’s for a Turkey Tom Sub — turkey breast, alfalfa sprouts, lettuce, and mayonnaise on a homemade, fresh-baked French bread roll (547 calories, 26 from fat) — a bag of BBQ Jimmy Chips, and a small Barq’s Root Beer.
For dinner, Gretchen made some really delicious individual Shepherd’s Pies that I had with two Sierra Nevada Pale Ales.
As you can see, this is a great way to clean out your refrigerator.
Shepherd’s Pie
- ¼ cup Butter
- 2 Onions, sliced
- 4 cups Leftover Meat, cooked and diced — though any amount down to about a cup will do, fill it out with diced celery if you don’t have enough
- ¼ cup Flour
- 2 cups, Beef Broth — if you don’t have beef broth on hand, make some up with Better than Bullion Beef Base
- 2 cups each: Tomatoes, diced; Carrots, sliced and cooked; Peas, cooked
- ½ teaspoon each: Thyme, Rosemary
- 4 cups Mashed Potatoes
- 2 Eggs, well beated
- Preheat oven to 375°F.
- In a large saucepan, heat butter and sauté onions over medium heat for 15 minutes.
- Add the meat and sprinkle with the flour. Stir in the beef broth and the tomatoes.
- Stir over medium heat until bubbly and thickened, then simmer for an additional five minutes.
- Mix in the carrots, peas, and herbs. Season to taste with salt and pepper.
- Transfer the filling to a 9 by 13 inch casserole.
- Mix the eggs in to the mashed potatoes and spread evenly over the top of the filling.
- Bake for 35-40 minutes.