The Definition of Home

A lot has changed for me over the past two years.  For one, I packed up everything I owned and moved from Houston to Singapore - kind of a big deal.  It's not exactly easy moving from one city to the next, and it's especially more difficult when that city happens to be in another country, on another continent, literally on the other side of the globe.

Over time, we find chemistry with new friends, get into the groove of a new life, and the old life fades into memories of the past.  Luckily, there are those few people that we always hold on to - the ones we still call regularly, email often, and especially the ones that, after not speaking for six months, somehow pick up right where they left off.  In a way, these life changes make the best of friendships even greater.

So at what point does the old life become past, and the new life become present?  I realize this is a strange question, but for the longest time I considered Houston to be my real home.  Singapore was just a temporary place, comparable to college.  I am here for so much time, and then I go back.  Back home.
But since my last trip to Houston in December/January, I've come to realize that Singapore is my home.  This is where I live.  This is where I've formed my life.  Am I ready to leave that life?  Am I ready to leave my friends?  My main pool of friends aren't in Houston any longer, they are here with me.  Of course I miss my family, my friends in the US - but what of my life here?

When I do move back to Houston at the end of this year, I will leave my home, and I will begin a new life, build a new home.  Houston won't be the same, I will develop new friends, and only a fraction of my old Houston life will still be there waiting for me.  So many of my friends have moved on, to new places and new adventures.
That is what my journey is as well - a series of adventures.  And when my Singapore adventure ends, I know that I will have the strength to begin a new one, to build a new life once again.  But I also know that my adventure here will never be forgotten, and the relationships I have made, the places I have seen, and the incredible things I have learned will stay with me forever, having transformed me into an even more spectacular individual.

Singapore, I love you.

Asparagus, Bacon and Cheese Strata

Do you like French toast?  Do you like bacon?  How about asparagus?  Cheese?  Did you ever think there could be something so completely delicious, including all of these ingredients?  Imagine it - a savory, cheesy, rich strata, that you can eat for breakfast, brunch, lunch, or dinner!

I ate one slice the night I made this.  Then I let it cool, individually wrapped each slice in aluminum foil, and froze them in a Ziploc freezer bag (I find it helpful to date my frozen foods, and throw them out after 3 months if they haven't been eaten).  Whenever I want a slice, I simply thaw it in the fridge over night or during the day, and pop it into the toaster oven at about 430F for 10-15 minutes.  Voila!  Delicious strata in no time flat!  What a wonderful make-ahead meal that you can enjoy for the whole week, or for weeks to come.


Adapted from WW Online
Makes 6 servings
Points+ value = 7

• 2 tsp olive oil (this can be omitted if you get enough grease from the bacon, but does not decrease the Points+)
• 4 slices uncooked bacon, diced
• 1/2 cup onion, diced
• 2 cups asparagus, cut into 1-inch pieces
• Nonstick cooking spray
• 6 slices light whole wheat bread, day-old is best
• 4 large eggs
• 4 large egg whites
• 3/4 cup skim milk
• 2 tsp Dijon mustard (I used about 2 1/2 because I love Dijon)
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 2 Tbsp grated Parmesan cheese, divided
• 1 cup low-fat shredded cheddar cheese

Heat a large oven proof skillet over medium heat.  You can choose to add the oil now, or you can wait to see if you get enough fat from the bacon.
Add bacon and cook, stirring, until golden brown, about 4 minutes.
Add onion and asparagus (if you didn't get enough grease from the bacon, you can add oil now); saute until vegetables are soft, about 3 to 5 minutes.  Remove vegetables from pan and set aside.

Preheat broiler.

Off heat, coat same skillet with cooking spray.  Arrange bread slices tightly in bottom of skillet.

In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast).  Sprinkle with 1 Tbsp of Parmesan cheese.

Place skillet over medium to medium-high heat.  Cook, shaking pan frequently to promote even cooking, until almost cooked through to the top, about 4 or 5 minutes.

Place skillet under broiler to set eggs, about 2 minutes.  Remove skillet from broiler; top with bacon-veggie mixture, cheddar cheese, and remaining Tbsp of Parmesan cheese.  Place skillet under broiler again until cheese melts, about 1 to 2 minutes.

Slice into 6 pieces and serve!

What a Week!

This has been one hell of a successful week.  Why, you ask?  Well...!

For starters, I went back to training.  Ok, yeah, whatever.  I know you're disappointed in me, upset, think I'm a moron, whatever.  To be honest, I missed training, I missed my trainer, and I can't put the blame entirely on her.  I'm the girl who didn't say "ouch" when my calves were in excruciating pain.  So after a good long discussion, she and I have come up with a great way of moving forward.  So far so good!
And did I mention that I completed an entire spin class on Wednesday...with zero pain?  Rock on sista!

On March 5th I'm squeezing into a beautiful Asian-style ball gown for the annual George Washington Ball.  We are some high-rollers, people.  The theme is "Diamonds and White Tie".  You can bet your butt Brian will be in white tie...not so much diamonds for me.  If you think this is silly and I should wear the diamonds, please feel free to send me some.  I will gladly accept and wear them.
The problem?  I bought said beautiful gown in September, when I weighed 130 pounds.  Whoops!  Yes, the dress zips, and yes, it still looks fabulous.  But I would so very much like to breathe, and I would definitely like to eat!  So I'm on a mission - eating like a super healthy freak this week and next, and Juliana is doing nothing but perfecting my abs, arms, and shoulders for the event.  Plus, we're just too scared to work my legs at this point.  Upper body it is!

My cooking has noticeably improved, and I'm not actually sure why.  This week's accomplishments include Sauteed Shrimp and Zucchini, Dijon Roasted New Potatoes, and the most incredibly savory and melt-in-your-mouth-delicious Asparagus, Bacon, and Cheese Strata.  Dear lord those were some good meals!
Who knows, maybe my cooking's improved so that I can make the world's most amazing meal with my NEW LE CREUSET!!!

Isn't he handsome?!

Aren't they gorgeous?

Oh yeah, that's right...my adorable, caring, funny, intelligent, and incredibly thoughtful boyfriend gave me a new gadget for Valentine's Day!  And of course a bouquet of my favorite flowers too :)


I'm giving myself a massive pat on the back, and I'm crossing my fingers that tomorrow's weigh-in provides brag-worthy results.

Dijon Roasted New Potatoes

Tonight I had an epiphany.  While eating my delectable home-made meal, it hit me - why do I love cooking?  As I've said time and time before, Singaporeans find it unusual to cook.  They say to me, "Wow...you cook?  Why???"  Simply walk outside of your home, your work, your gym - there's food everywhere in Singapore.  And it's cheap.  So when they ask why, my typical reason is "I enjoy it" or "I'm on a special diet".
But that's not the true reason, is it?

I cook because, after that very first bite, when I close my eyes and savor every flavor, every texture, and every single bit of that food, I know that I made it.  I accomplished that dish.  I put my own time, and my own energy into creating something that is not only healthy, but tastes amazing.  And lately, everything has been tasting amazing!

Did Weight Watchers develop better recipes?  Or did Sarah just become a better chef?  I'll go with the latter.

Tonight's delectable and savory delight takes so few ingredients I guarantee you'll find most of them sitting in your kitchen.  It's also incredibly easy, not at all hands-on, and tastes like a million bucks!

They look fried, but they're not!  Delicious!

A Weight Watchers Online recipe
Makes 4 servings; Yields about 1 1/4 cup per serving
Points+ value = 4

• Nonstick cooking spray
• 2 Tbsp Dijon mustard
• 1 tsp olive oil
• 3/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp black pepper
• 1 1/2 pounds uncooked new potatoes, red or white, quartered or halved  (I used red)

Preheat oven to 425F (220C).  Coat a 9x13-inch baking dish with cooking spray.

In a large bowl, whisk together mustard, oil, paprika, salt, thyme, and pepper; add potatoes and toss to coat.

Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more.

*If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes.

Sauteed Shrimp and Zucchini

Wow!  I have so many older recipes to share with you all, but this one just takes the cake!  I had to put it first in line!
Do you ever just want something absolutely delicious, tasting like you paid for it at a top notch restaurant?  But you want it in your home, within your PointsPlus allotment, and you would rather just make it quickly yourself?  This is most definitely your recipe!

Keeping frozen, peeled and deveined, uncooked shrimp in the house is a must.  Not only shrimp, I keep all sorts of frozen fish - tilapia, salmon, snapper.  With shrimp, simply place it under cold, running water for 5 minutes to thaw.  For fish, I typically place it in the refrigerator when I leave for work in the morning, and it's ready to cook by the time I'm home from the gym!

Put these ingredients on your next grocery list - you'll thank me!

Makes 4 servings; Yields about 1 1/4 cups per serving
Points+ value = 4

• 1 Tbsp olive oil, divided
• 1 medium zucchini, cut into 1/4 inch slices
• 1 pound large shrimp, peeled and deveined
• 1 cup grape tomatoes, halved
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 tsp minced garlic
• 1/4 cup water

1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat.  Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes.  Flip zucchini an cook until golden on other side, about 2 minutes more.  Remove zucchini to a plate with a slotted spoon.
2. Heat remaining teaspoon oil in same skillet.  Add shrimp; saute 1 to 2 minutes.  Add tomatoes, oregano, salt, and pepper; saute until shrimp are almost just cooked through, about 1 minute.  Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more.  Return zucchini to skillet; toss and serve.