August 26, 2021

Return to Running Recap : Week 13


Apparently, I forgot to take a post-run selfie last week. I did find this one on my camera roll, though! From the angle, I can tell I was sitting on the treadmill in front of the fan (something I do after my runs while I upload my running data into Garmin Connect). Clearly, this photo was an accident--but it's the only one I took, so this will have to do ;)

This past week, I've been thinking about changing something up with my running routine. For the last few months, my plan was to continue running three miles, three times a week. I wanted to maintain the same pace and see if it got easier over time (meaning I was getting fitter; evidenced by a lower heart rate).

I'm making progress in the heart rate department, but nothing drastic--and certainly nothing consistent! It's not unusual for my heart rate to be super high during one run, and then just two days later, super low. I still haven't quite figured out a pattern to it.

Anyway, I can't say that I'm bored with the running routine, but I do have the urge to change something up. I'll have to think about it this week--maybe adding a long run day (working up to five or six miles) or adding speed work (intervals and/or tempo runs). There are several things I could change up to keep things interesting.

This past week, I actually did add intervals to my first run of the week...

Week 13, Day 1 : Run at 5.0 mph for 4 minutes, run at 6.0 mph for 1 minute. Repeat 7 times, for a total of 35 minutes. (treadmill)

I came up with this on a whim, just before getting on the treadmill. I didn't want to do anything super hard--I figured a 4:1 ratio was good, and it ended up being perfect. Not too hard, not too easy. The time flew by on the treadmill! That is my favorite part about doing intervals--the whole workout seems so much shorter because I think in short segments (4 minutes, 1 minute...) instead of my usual 36-minute run at the same speed throughout.

I was very curious to see how my heart rate would compare to my regular runs. I thought for sure it would be really high. Which is why I was surprised when I saw that my average heart rate was 147 bpm--right in the middle of Zone 3.

For intervals, I like to look at the maximum heart rate for each interval rather than the average. Since the intervals are short, there isn't really enough time for my heart rate to increase enough to make a difference in the average.

Anyway, my maximum heart rate for each of the faster intervals was 149, 151, 151, 153, 154, 155, 155 bpm. If I'm going to do interval training, then I should probably increase either the speed or distance of the intervals so that my heart rate gets higher--the maximum should probably peak in the high 160's or low 170's.

See how the peaks and valleys are pretty gentle? I need to make the peaks a lot higher!



I don't really care about getting faster, but I think that doing some speed work will help me to get in shape more quickly. I'm going to put some thought into it this week and figure out how I want to change things up.


Week 13, Day 2 : Run 3 miles at 5.0 mph (treadmill)

I had a feeling that my heart rate was going to be very high for this run. Before I even got on the treadmill, I could feel my heart beating fast. It sounds so ridiculous, but I actually get nervous before every run! I have no idea why that is, but the more I try NOT to be nervous, the worse it gets. My best runs are usually the ones that I decide to do in a moment's notice.

When I finished, I was happy to see that my heart rate wasn't in Zone 5 for the first couple of miles--it certainly felt like it was! Haha.


Week 13, Day 3: Run 3 miles at 5.0 mph (treadmill)

This was one of those runs that I just did in a moment's notice, so I didn't have time to think about it. I just hurried to change into my running clothes and then hopped on the treadmill. I'm reading a book that I'm just really having a hard time getting into, which makes it hard to distract myself from the fact that I'm running. (It's called 'The Dressmaker's Gift' and has 25,000 reviews--4.5 stars--on Amazon. I don't know why I can't get into it!)

I tried my best to focus on my book, but the time seemed to be moving so slowly. The last mile felt like it was 30 minutes long. However, I felt really good throughout the whole run. I got a little tired the last mile, but for the most part, this felt easy to me :)

I was actually surprised that my heart rate wasn't lower on this one--I was so sure it would mostly be in Zone 2. It looks almost identical to the previous run, though! It's funny how I felt very different during each of these runs, but my heart rate was almost the same for both.


Overall, I definitely feel like I'm making progress. Running feels a lot easier than it did a few months ago. Most of all, I just feel really good that I'm running regularly again. I missed being a runner!

August 25, 2021

Wednesday Weigh-In : Week 13


As my weight loss has slowed down over the past month or so, I find that I'm starting to feel impatient. I know that I will continue to see progress as long as I keep doing what I'm doing (and I certainly don't plan on stopping now!); I just want to *feel* like I'm a smaller size. Having lost nearly 30 pounds in the last 13 weeks, you'd think that I would notice a huge difference, but I haven't noticed any significant changes in at least a month.

(I'm glad that I've continued to run three times a week, though, because I definitely feel like the three-mile runs are getting easier each week. Being able to *feel* it getting easier really helps my mindset!)

When I was going to take a selfie for this week's weigh-in photo, I figured I should probably change out of my pajamas. While grabbing something to wear, I noticed a shirt that Caitlin had sent me a while ago--maybe early last year?--with a box of amazing cookies. As soon as I saw the shirt, I knew it wasn't going to fit. It looked so tiny! I tried it on and I could barely pull it over my boobs. And even then, the seams looked like they would split open if I even took a deep breath. I told Caitlin that I was determined to lose the weight so I could wear it.

So, I tried it on today and it fits! I still wouldn't feel comfortable wearing it in public--maybe in about 10 more pounds--but it's comfy enough to wear around the house. I put a cardigan over it (see photo above) because I will never be happy with my arms; I have so much loose skin there. It's not just cosmetic, either; it's really uncomfortable moving my arms around without sleeves that go down at least to my elbow.

I tried to get a picture of the back, but it was so hard to do!


It's the logo from the Cookie Monstah food truck that I'd seen when I was in Boston in 2017. Being "Runs for Cookies", of course I had to get a picture next to it! So it was super nice of Caitlin to send me some cookies and the shirt.


But anyway, I'm glad I tried it on. This week I felt like I was making zero progress, so it felt good to have something physical to remind me that what I've been doing actually is making a difference. For this week's weigh-in...


This morning, I weighed in at 168.4; last week, I was at 169.6, so I'm down 1.2 pounds again this week. That's a total of 28.6 pounds down since I started this at the end of May. The weight loss has definitely slowed down, but since I'm not in a rush to an imaginary finish line, I'm cool with that--as long as the weight is still coming off, I'm happy :)

(Since someone usually has a question about what I've been doing to lose weight, here is a recent FAQ post I wrote about it.)

August 24, 2021

Transformation Tuesday #39


Happy Transformation Tuesday!

I actually spent the morning finishing up the transformation in my kitchen--I put up the backsplash behind my sink. I love how it turned out! I still want to put some sort of trim along the outer edges to finish it off. I used one full box of the vinyl tiles on this wall (literally down to every last scrap), so the whole backsplash on this wall only cost $30 and took about four hours. It would have been much faster if I didn't have to cut around the window and the change in countertop height and the plugs/light switches. It made such a big difference--I wish I'd done it a few years ago!


Anyway, here are a couple of readers' transformations for this week...

I create a little gnome/fairy garden in an old bird bath every year. I like to take a before picture to see how much the plants grow. Each gnome represents my husband and two son-in-laws and each fairy represents myself and my two daughters. Also, the two little boys and two babies represent my four grandchildren. Next year I’ll have to buy two more babies!

- Kim, Grandma to four, Mom to two daughters, Dog Mom to two rescue dogs


Kim, what a cute idea! I love that the figurines represent your family--that must be so fun when you get to add to them. Maybe one day, you'll have to buy a bigger garden ;)  -Katie



Nothing like a Transformation Tuesday to kick me into high gear and mostly finish an office redo.

I’ve worked from home for over 20 years, and it was finally time to redo the office. I’d painted it many years ago, done floors about 11 years ago, and change was needed. I had already started cleaning/moving stuff in the before pictures—I wouldn’t normally work in that much chaos!

The walls are now Behr Marquis (one coat coverage really worked!) in Sculptor Clay—it’s sort of a greige (that is such a made-up word, but it works). The floor is the stick together vinyl tile—SO MUCH EASIER than wood. We have done all sorts of floors in the last 30 years and this was by far the easiest. We even decided to put it down OVER the existing laminate—it was flat/smooth and there was room under the baseboards. It saved us having to pull up the old stuff. New furniture arrangement and purging of some stuff that had just accumulated over the years and it feels like a whole new space!

- Traci, Texas girl



Traci, what a huge difference! I absolutely love the wall color. And the little corner nook with your chair looks super cozy. You must love the "new" space--it looks fantastic! -Katie



Thanks so much for sharing your transformations! Please please please keep them coming so I can continue Transformation Tuesday. To submit a transformation, just email me a before photo and an after photo at: katie (at) runsforcookies (dot) com. Make sure to include your name and a description of the transformation!

August 23, 2021

DIY: Applying Vinyl Backsplash Tiles


I'd like to change up a couple of my blog posts each week--right now, it looks like this:

Monday - running recap
Tuesday - Transformation Tuesday
Wednesday - Weigh-In
Thursday - whatever I feel like writing
Friday - Friday Night Photos
Saturday - recipe
Sunday - whatever I feel like writing

Ever since I started losing weight in 2009, I've considered my weeks to start on Wednesday (at least as far as weight loss and running is concerned). That's why I do my weigh-ins on Wednesdays (it's not just for the alliteration of Wednesday Weigh-In, although I do like alliteration!).

Anyway, I consider my running week to start on Wednesday. Because I write my running recap on Mondays, I have to get my third run done by Monday. Overall, it really doesn't matter much; but I would like to be able to finish my week on Tuesdays if needed.

So, I going to switch my running recaps from Mondays to Thursdays. That way, I can write about the running I did from Wednesday through Tuesday. I'm probably making this sound much more confusing than it is--but for the foreseeable future, I'll post my running recaps on Thursdays.

I was supposed to get in my third run today and I didn't end up doing it. I woke up feeling tired for whatever reason, and as badly as I wanted to lie down on the couch and do nothing, I actually ended up working on a pretty big project today--nothing physically exhausting, but it was time consuming.

As you know, I completely made over my house starting in August of 2017 (can you believe it's been THAT LONG?). From the ceiling to the floors, I worked on it every single day for nearly a year. I absolutely loved how it turned out. Here is a before and after of the kitchen:


One thing I never ended up doing was putting up backsplash. I knew I'd want to eventually, but I was intimidated at the mere thought of tiling and grout. Not to mention, it was very expensive.

I don't remember how I came across it, but I found some faux-tile vinyl backsplash sheets that are peel-and-stick. I wasn't sure how it would look or how durable it would be, but I figured I could at least try that out instead of committing to the tiles and grout. If I didn't like it, it would be much easier than tile to remove. I bought a single box (ten 12"x12" sheets) and set them on a shelf in the garage. Every once in a while, I'd see them and think that I really should try them but I never even opened the box.

A couple of days ago, I re-caulked the kitchen because the caulk was starting to look dingy. When I was getting the caulk from the garage, I saw the box of backsplash vinyl tiles on the shelf. I decided that it was FINALLY time to do it.

I knew the single box wasn't going to be enough for the kitchen, so I bought two more boxes. Thankfully, Amazon still had them! A few years ago, I'd only bought one box because I figured I could check them out to see if they felt like good quality before getting enough for the kitchen; I just never got around to it!)

I got some spray adhesive (it's not necessary according to the package directions, but it does say that if your wall is painted with latex paint and/or is glossy, to prep the wall by lightly sanding and then use an adhesive spray to stick them on).

Today, I cleaned the walls, went over them lightly with sandpaper, and then removed all the dust to prep the wall. I cut open a paper grocery bag to lay on the counter (to keep the spray from getting everywhere). Then I used a level and a pencil to draw a line that I could use as a guide while applying the tiles.

The first tile needs to be cut vertically (so it has a straight edge) and then placed in a corner. After that, you just overlap each tile in the spaces indicated. 



Since I was using the adhesive, it was a little messier, but I feel like it stuck the tiles on there really well. I sprayed a 12"x12" section of the wall, peeled the backing from the tile and sprayed the entire back of the tile, and then quickly (but carefully) lined up the "grout" lines. Then I pressed it down really well--running my finger along each line to make sure all of it was adhered. Finally, I removed the plastic from the front of the tile. Then repeat along along the length of the wall.

I had to cut out two spots for the electrical outlets. To do that, I just used one of the paper backings from a tile to use as a template. I held it against the wall and marked a rectangle where the hole needed to be. Then I cut it out to make sure it fit before I actually cut the sheet with the vinyl on it. I just laid the template on a vinyl sheet and traced the hole I'd made in the paper.  It worked perfectly! I was afraid I was going to ruin one of the vinyl sheets by making bad cuts, but the template was super helpful.

When I was done going across the wall, Noah asked me if I was going to put it all the way to the bottom of the cupboards. (The cupboards are up 18" from the countertops.) I told him no, I hadn't planned on it. But the more I thought about it, the more sense it made. And since the sheets were 12"x12", I could just cut them in half--stacked on top of the 12" sheets, it would be the perfect size to reach the cupboards--meaning I would only have to use half the amount of vinyl sheets on the second pass.

I LOVE how it turned out! It makes such a huge difference in the whole room.


This is what it looks like up close:




Not too bad, right? Here are a couple of before and after shots. My cupboards have not faded to an odd yellow-green; the lighting in the after photos makes them look that way! They are still the same blue from the before photos.



I have just enough tiles to do the wall behind the sink, so I'll probably get that done tomorrow.

From what I can see, I think the quality is good. It's obviously not going to be as durable as tile and grout, but I love the way it looks and it's cheap and easy enough that I can change it up every few years if I want. I'll have to update how well it stays on and if it cleans up well. But I really like it!

Here is an Amazon affiliate link to the particular vinyl tiles I bought. But there are tons of different ones to choose from. I'm going to get some for my bathrooms, too.

If you haven't seen the DIY renovation of our house, here is the page for that--there are tons of before and after photos on those posts!

August 22, 2021

TUTORIAL: Fat Secret Calorie Counting App (a super basic guide)



Lately, I've been getting a lot of questions about my recent weight loss through calorie counting, and several people have asked for a Fat Secret tutorial. It's my preferred calorie counting app and I always recommend it when people ask.

I've been working on this post forever, but today I deleted a lot of the screenshots to clean it up and keep it simpler. The app is very simple to me, but I've gotten several questions about it so maybe it's just because I'm so used to it. In this post, I tried to list everything step by step without making it overly complicated. (I've read over this post so many times I can't possibly do it anymore, haha--if something doesn't make sense, just ask!)

I know Fat Secret is not as popular as, say, MyFitnessPal, but I made the switch over from MFP because the ads on MFP made inputing my food log take SO much longer than necessary (I had to wait for an ad to load after each tap on the screen). Maybe MFP has gotten better since I switched apps, but I found that I actually like Fat Secret much more regardless.

Fat Secret is free and there are no ads. There is an option for a premium version with subscription, but I am not interested in those features, so the free version is perfect for me. I don't like all the bells and whistles on a calorie counting app--I just like it to be very clean and basic, easy and fast to log my food, and customizable. And definitely have the ability to input and save recipes.

Here, I'm just going to show the settings that I use. I don't have a premium subscription, so I don't use those features (meal plans being the main one). You can probably find much better tutorials out there showing all the features of the app, but for those who asked, here is what I use the app for:
  • Logging food from a database (searching either by a keyword, scanning a UPC, or taking a picture).
  • Inputing recipes and save them for easy logging later.
With the free version, you can also use the weight tracker (I use a separate app called Happy Scale for tracking my weight), set nutrient goals and view the most common nutrients, see daily or weekly reports about your food intake, track your sleep and/or exercise, and socialize with others using the app. (I will mention these things briefly, but I don't use these features). 

After creating your account (just follow the prompts to sign up), here is a "how to" for the basics of the app:

The very first thing I would do is collapse the meal plans thing at the top. That is for premium members and since I don't use it, I just close that to keep it from being distracting.


Next...

To change your starting weight, goal weight, or to log your weight:

Just tap the "Weight" tab at the bottom of the screen. From there, you can tap and adjust the weight you want to change.




To change your target number of daily calories:

1. Tap the "More" tab at the bottom right of the screen.
2. Tap "Settings".



You'll see RDI (which stands for "recommended daily intake") and it will show the number of calories that they suggest for your goal. You can leave it at that, but if you want to customize it, tap that number.



3. It will explain RDI; just tap "Recalculate".
4. From here, you can adjust your age, activity level, etc. Once that is correct, scroll down and tap "Calculate".
5. It will show you the RDI based on that info. If you want to change it, just delete that number and type in whatever number you'd like, then tap "Save".



Also in Settings:

You can choose to turn on/off an Exercise Diary (which tracks your exercise on your daily food log). You can change the privacy settings for your weight, journal, and calendar, and set reminders if you'd like.


To set up food diary:

1. Tap the "Diary" tab at the bottom of the screen.
2. Scroll to the bottom and tap "Options".




3. Tap "Change Columns".
4. Here, you can put a checkmark next to each column you'd like to see on your main diary page (fat/fiber/sodium/sugar/etc.). To view those from your diary page, you have to tap "Options" again and then switch to "Detailed View".
(As you know, I like to keep things super clean and simple; the only thing I track is calories. So I have mine set to "Summary View" and the only column I have checked is calories.)


To add food to your diary:

1. Tap the "Diary" tab at the bottom of the screen.
2. Tap the green plus sign (+) to the right of whatever meal you'd like to add food.
Along the top, in a black bar, there will be these options:


  • COOK BOOK (this is where your personal recipes will be if you choose to add any)
  • RECIPES (this is where user-submitted recipes can be found; I don't ever look at these, so I can't tell you anything about this section)
  • FOOD (this is where you can search for a food... more on this later)
  • RECENTLY EATEN (foods that have had most recently added to your log)
  • MOST EATEN (foods you add to you log the most frequently)
  • SAVED MEALS (foods that you typically eat together but aren't necessarily a recipe; if you have coffee with cream and sugar every day, for example, you could group those items into a "SAVED MEAL" and add them all at once instead of searching for each individually every time.
3. I'll explain them below, but when adding food, you'll choose from one of those options above--the most frequently used tabs (for me) are COOK BOOK and FOOD.

To search for a food and add it (plums, for example):

1. Tap the FOOD tab.
2. Type in "plums" and tap Search.
3. Decide which item is what you're looking for (I almost always choose the first one).
4. Tap the circle to the right of the food to highlight the green checkmark.



(If you need to change the serving size, just tap on the food item and adjust the number and/or method of measurement)
5. When the serving size is correct and the food has a checkmark next to it, tap "Save (1)" at the top right. (If you check off multiple foods, it will read "Save (2)" or whatever number of foods you have selected.)
6. It will take you back to your food diary and the item should be listed there. If you need to change something, just tap on it and you can adjust it there.


To search for a food by photo (I don't find this to be very accurate unless it's a commonly recognizable item like an apple or carrots or a slice of bread):

1. Tap the FOOD tab.
2. At the bottom, tap the green camera icon.
3. Here, you can choose (under the green shutter button) the camera roll icon (it looks like a roll of film, if you are old enough to remember what that looks like, haha!) to choose a photo from your camera roll; or the camera icon (to take a picture of the food at that moment).
4. Once you either select a photo from your camera roll or you take a picture in the moment, the app will suggest what it may be. If it's correct, just tap on the item and add to your diary like I wrote above.






To search for a food by UPC (the barcode on packaged items):

1. Tap the FOOD tab.
2. At the bottom, tap the green camera icon.
3. Choose the icon that looks like a barcode.
4. Line up the red line to go through your barcode.
5. The app will read it and pull up the item from the database.
6. Add the food to your diary like I wrote above.
(These are correct most of the time, but products change over time and the nutritional info might change as well; just double check before adding it to your food diary.)

Obviously, you'll scan an actual product; I just looked one up on the computer
because I was too lazy to go get something from the pantry while typing this.

After scanning the code, something like this will pop up. Just change the serving size (this one showed up as 40 servings, haha... I don't think that even *I* could eat that much!)




To add a recipe to your "COOK BOOK" tab:

1. Tap the "Diary" tab at the bottom of the screen.
2. In the top right corner, tap the magnifying glass icon.
3. Scroll to your COOK BOOK tab (in the black bar).
4. Scroll down to "Add New Recipe".



5. Enter the info requested.
6. When it says to add ingredients, just tap "Add Ingredient" and search for items the same way you would as described above.
7. Continue to add ingredients until they are all listed.
(You don't have to add recipe directions unless you want to. It says to add a minimum of 3 directions and 1 photo, but that is only if you plan to share your recipe with the community. I only use the recipe section in order to log my food easily, so I never type in the directions.)
8. Save the recipe.
Now, whenever you want to add it to your diary, you scroll to your COOK BOOK tab and it will be listed there. Just add it as you would any other food.


To create a SAVED MEAL (foods that are frequently eaten together):

1. In the black bar, scroll to SAVED MEALS.
2. Tap "New Saved Meal".
3. Give it a name ("tea with cream and sugar", for example).
4. At the top, it will say "Suitable for" and list the different meals. I would leave all of the meals listed so they are easier to find later. (If you were to just list "breakfast", for example, your saved meal would only show up there when you tap the green plus sign next to Breakfast on your diary page.)
5. Add all the food items that you want in that group (in this case, I'd add black tea, heavy cream, and granulated sugar). Make sure you adjust the serving sizes to the portion that you want to add.
Now, whenever you want to add that group of foods, just scroll to the SAVED MEALS tab from the black bar and it will be listed there.



Make sure breakfast, lunch, dinner, and snack are all listed



To add Exercise/Sleep to your diary:

1. Tap the Diary tab at the bottom of the screen.
2. Scroll down and underneath the Snacks section, tap "Add Exercise/Sleep".
(I have never used the Sleep/Rest section, so I can't comment on that).
3. To add exercise, tap the plus sign next to Exercise.
4. Here, you can search for an exercise and add it just like you would with food (just tap on it to adjust the duration).
Because my calories burned varies with each run, I tap "Add Custom Exercise".
Here, you type a description ("Running") and calories burned ("378") and duration (36 minutes).
5. Then tap Done and Save.




To view summaries of your calories (and macros and/or nutrients):

Tap the Reports tab at the bottom of the screen.
I never use this, but it's very self-explanatory--just use the tabs "Calories" "Macros" and "Nutrients" to view the details (you can choose to view day or week).
In the top right, there is a bullseye icon where you can adjust nutrient goals (again, I don't use this, but it's self-explanatory).


Finally, about the Home tab:

I never use the "Home" tab at the bottom because it's for social stuff--you can follow people and see what they are posting, etc. I don't follow anyone and I keep mine private; I use the app solely as a way to track calories. But if you're interested in the social side of it, you can find that under the "Home" tab.

By tracking calories, I don't adhere to my target calorie number, either--I try to eat what I consider to be a "normal" amount of food and I track it. It usually ends up being somewhere between 1300 and 1900 calories per day, with the average being around 1600. I just find that when I have a target, I focus more on that target than my hunger. Tracking the calories keeps me aware of portion sizes and gives me a general guideline as far as how much I should be eating, but I don't worry about it if I go over that number (or under, for that matter).

Here is a recent post I wrote that explains the calorie target (or lack of) better: How I Calorie Counted My Way Back to My Goal Weight

One of the reasons I like Fat Secret so much is its simplicity--it's very user-friendly and easy to figure out if you play around with the app. I don't count macros or other nutrients, so I don't need fancy calculators and all that. Fat Secret does what I need it to do (for free and without ads, which is nice!). If you're new to calorie counting and you want a simple app that won't overwhelm you, I think Fat Secret is a great choice. (I am not affiliated with Fat Secret in any way--I just love the app and wanted to share.)

I feel like this tutorial is going to make the app sound MUCH more complicated than it really is--honestly, it's super easy to figure out! And now I can log a whole day's worth of calories in less than 60 seconds.

August 21, 2021

HERITAGE RECIPE: Creamed Ham, Asparagus and Mushrooms (in a noodle ring!)


I hesitate to post photos of this recipe because it looked VERY unappetizing. However, I will spoil the ending and tell you that it was delicious! So don't let the photos turn you off.

When looking for recipes, the "asparagus and mushrooms" caught my eye--other than bell peppers, those are probably my favorite vegetables. Looking at the ingredients, it looked like a rich béchamel sauce with ham, asparagus, and mushrooms. Sounded good!

When reading the directions, I saw that it's served with noodles. "Fill noodle ring with cream sauce or just add noodle to the sauce" is how it's written. Out of curiosity, I googled "noodle ring" and I was instantly sold on this recipe. A noodle ring is about as vintage as you can get and it sounded fun to make. I'll explain more about the noodle ring after the recipe.

This recipe was submitted to the Rockwood, Michigan Area Historical Society by Jean Eagal, in memory of her mother, Elizabeth LaBo. I tried to find some info about them, but I didn't come up with much. Elizabeth was born in 1892 and passed away in 1960. I happened to find this photo of her on an ancestry website, though. She is in the front on the left:


Her only child, Jean, was born in 1925 and passed away in 2014. This is a photo from Jean's obituary:


This recipe is probably from the late 1930's to early 1940's, when noodle rings were popular. Elizabeth's recipe is just for the creamed ham, asparagus, and mushrooms; I used a separate recipe for a noodle ring to serve as suggested. (I'll post specifics in my notes.)

As always, I'm typing out this recipe exactly as submitted to the Historical Society. I made the recipe as written, without making any modifications or substitutions. The "printer-friendly" version (link below) has my clarifications written into it. Make sure you read my notes after the recipe for clarifications.

Here is a printer-friendly version!

Creamed Ham, Asparagus and Mushrooms

3/4 lb. cooked ham
1 pkg. frozen asparagus tips
1 c. cream
2 c. milk
5 Tbsp. butter
5 Tbsp. flour
1 lb. mushrooms
dry mustard

Cut ham into small pieces. Cook and drain asparagus tips and cut into small pieces. Make cream sauce by cooking the cream, milk, butter and flour until thick as a heavy cream. Add ham and asparagus and add salt, pepper and dry mustard to taste. At the last, sauté the mushrooms sliced in 2 tablespoons of butter and add to the sauce. Fill noodle ring with cream sauce or just add noodle to the sauce.


My Notes:

For ingredients specifics - The package of asparagus spears that I used was 12 ounces (4 servings). It came in a steamer bag, so I just steamed it in the microwave for 5 minutes to cook. For the other ingredients, I used heavy whipping cream and whole milk. (In the noodle ring, I used egg noodles.)

First, the noodle ring. As I said, I had no idea what it was. It is just what it sounds like--a ring of noodles. Noodles, along with a few other ingredients like eggs and milk, sometimes cheese, etc., are baked in a bundt pan. When turned onto a platter for serving, you pour some sort of creamed mixture into the center of the "ring".

There are a lot of recipes out there for the noodle ring, but I wanted a very simple "original" recipe--no mix-ins or seasonings, or even cheese (I wanted the Creamed Ham mixture to be the star of the show, since that is the heritage recipe I chose).

I ended up settling on an old Betty Crocker recipe that was as basic as it gets: noodles, eggs, milk, butter, salt, and pepper. You mix them together and pour into a buttered bundt pan. Then you put the pan in another pan that has an inch of water in it. Bake at 350. (Note: I only cooked the noodles for 5 minutes, rather than the 7-8 minutes that the package stated; since it was going in the oven with the milk and eggs, I didn't want it to get too mushy.)

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Unfortunately, the Betty Crocker recipe didn't specify how long to bake it; it just said "until silver knife stuck into center comes out clean". (First, this made me laugh because a bundt cake has no center...) When baking the noodles, there really isn't anything that would stick to the knife. But I just baked it while I prepared the cream mixture and checked on it every once in a while to make sure it wasn't burning. It ended up being in there about 35 minutes or so.

This is what it looked like before pouring into the bundt pan--it just looked like buttered noodles, pretty much:


While that was baking, I prepared Elizabeth's recipe for the Creamed Ham, Asparagus, and Mushrooms. I like to use as few pans as possible, so I used the same big pot that I'd cooked the noodles in for cooking the mushrooms and then the whole creamed mixture.

First, I microwaved and chopped the asparagus. Then I sliced the mushrooms and sautéed in butter, per the recipe, and set those aside with the asparagus.

To make the cream sauce, I cooked it like a béchamel (the recipe didn't specify this, but it made the most sense). Melt the butter, add the flour, salt, pepper, and ground mustard. Stir until smooth. Gradually add the milk and cream, stirring constantly to avoid lumps. Bring just barely to a boil so that it thickens, then turn the heat to low.

I added the ham, asparagus, and mushrooms to the pot. It looked like a really good chowder!


I flipped the noodle ring onto a large plate and immediately started laughing; I couldn't help it. I told Jerry he was in for a real treat for dinner tonight! (The black specks are just black pepper)


I didn't like that I could see the egg. I had imagined that it would look like the bottom of "Noah's Spaghetti Pie" (the egg and parmesan cheese stirred into the pasta makes the pasta stick together to form a "crust" for the pie--you can't actually see there is egg in it).

I'm sure the noodle ring would look the same if I'd included cheese, but without the cheese, the egg settled on the bottom of the pan and you can definitely see it. The egg didn't affect the taste at all--it tasted just fine--but I didn't like how it looked.) Note to self: if I make another noodle ring, I'll include a little cheese because I feel like it would look more appealing. 

I ladled the cream mixture into the center of the noodle ring until it was full:



There was still a lot of the cream mixture left, so after taking the above photo, I dumped the rest on top--might as well, right?



I sliced a piece of the noodle ring and loaded it with a lot of the asparagus and mushrooms (and ham--I'm kind of indifferent about ham in general--I don't love it or hate it).



Thankfully, the mess tasted a LOT better than it looked! I was bummed about counting calories because I was thinking I'd want another piece (and it's not exactly low in calories). It was very filling, though--I actually didn't even finish my whole piece because I was full. (I cut the ring into six servings.)

Jerry was skeptical when he saw it, but he said a couple of times how good it was. The kids wanted nothing to do with it, but I begged them to try a bite. Noah grabbed a bite as he was heading out the door to meet his friends, but he actually turned around and then ate several more bites because he said he really liked it. Eli said it was better than he thought, but he still didn't like it enough to want to eat it. No surprise there; Eli is VERY hard to please.

I don't think that this would reheat very well, so I sent the rest of it over to my mom and dad. I haven't heard from her what she thought of it yet. But basically, if you like asparagus and creamy sauces and pasta, you'll like this. The asparagus is definitely the dominant flavor. The pasta tastes just like you would expect pasta to taste. The texture was perfect--not soggy--thanks to undercooking the pasta before it went into the bundt pan.

I would describe the taste/texture as a creamy noodle and asparagus casserole (that happens to have ham and mushrooms in it). And like the recipe states, you can just mix the noodles in with the cream mixture, which is definitely what I would do if making something like this again. I think it would look more appealing as a casserole.

Overall, I really liked trying this recipe. The noodle ring was new to me and a fun way to try out my never-been-used-before bundt pan. I think that thinning out the sauce a little would turn this into a fantastic chowder--I'm definitely going to try it that way soon!

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