Ode to the Abdomen

This week I realized just how integral your abdomen muscles are...apparently pretty important! Why am I talking about body parts? Let me explain.


It all started a while back, when I noticed a not-so-small-anymore mole/lesion on my upper torso. I thought, hmm, this guy is getting pretty big and dark and noticeable. Now I'm not one to fret about moles/spots/freckles (my hubby even claims one of the things he loves about me is my freckles - I just think he's jealous because he couldn't grow them if he tried!) but I do have a history in my family of skin cancer, and so I thought I'd just keep an eye on this guy and see what happens.


Fast forward a couple months, and he was bigger, and more weirdly coloured...and that's when I got a little concerned. See there is something called the ABCDE of moles (well, okay it's technically of melanoma, but that's not a fun or easy to pronounce word, so I'm making it moles). The letters stand for: Asymmetry, Border irregularity, Colour variegation, Diameter and Evolving. These are 5 things you look at in a mole to determine if it could be melanoma (ie. skin cancer). Well this guy was definitely Diameter (bigger than what was allowed) and Colour variegation (dark with light spots in the middle, like the moon), and Evolving. Coupled with a history of skin cancer potential in the famjam, and I was booking to see the dermatologist ASAP.


Sparing you the details there (there are none, seriously, she glanced at it and said "yupe you should get it removed and I'll write you a note right now" and that was a 45 min drive for 5 mins of her time!) and I was off to see a plastic surgeon. Now I know you're like WHAT? You went to go see a plastic surgeon? Yupe, I did - turns out they're some of the best at taking those moles out (imagine that!).


So this past week, I had my "minor surgery" done by Mr. Very Cool Plastic Surgeon, which involved cutting Mr. Nice Big Colourful Evolving Mole Guy out of my torso. Don't worry - I had freezing, so I didn't feel a thing...at the time. Since the freezing has worn off however, I'm realizing more and more, the importance of the abdomen. And just how often I use it! So hence, my ode to the abdomen - you are way more important than I ever dreamed, and I will try not to take you for granted anymore! (well, at least until my stitches come out!).


And for all you who may or may not want to know about skin cancer - watch this, and remember to wear your sunscreen even in the winter, because it can save lives - your life - (and I'm not being melodramatic...okay, maybe a little...but seriously do it).

- r

Pumpkins = Autumn

Welcome to undiaconlosmerinos (or onedaywiththemerinos)! Can't believe I'm actually trying this blogging thing out again... here goes! :) hope you like it.

I love autumn (also affectionately known as 'fall'). The colours of the leaves, the crisp apples, the brisk morning air! 

Autumn will always be my favourite of God's seasons.

This autumn I've been trying to intentionally cook food that's in season. Squash, apple, broccoli, and of course: pumpkin. Friends of ours gave us a seasonal cookbook called Simply in Season as part of their wedding gift to us, and ever since the first time I browsed through it I've been craving to make this Pumpkin Chocolate Cheesecake. It's pumpkin + chocolate + cheesecake...what's not to like?

Since tomorrow we're celebrating a bunch of birthdays with my family on my mom's side, I thought it was the perfect opportunity to make it this weekend. I'll have to tell you how it tastes after tomorrow, but for now, I'm going to have to make up to my hubby for having him go to the grocery store last minute for extra cottage cheese because we didn't buy enough in the first place - reminds me of how much i love that man!).

Pumpkin Chocolate Cheesecake

(Simply in Season Cookbook, by Mary Beth Lind and Cathleen Hockman-Wert)

1 cup chocolate wafers or graham cracker crumbs
1 tbsp brown sugar
1 tbsp oil

Combine ingredients with a little water and press into the bottom of a 9-inch/1-L springform pan. Set aside.

3 cups cottage cheese (1%)
350g cream cheese
1 & 1/4 cup sugar
1/4 cup cornstarch

Puree cottage cheese in blender or food processor. Add remaining ingredients and beat until smooth. Pour into bowl.

2 eggs (beaten)
2 tsp vanilla
1/4 tsp salt

Mix in. Remove 1 & 1/2 cups batter and set aside.

1 & 1/2 cups pumpkin (cooked and pureed)
1/4 cup brown sugar
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Add to remaining batter.

1/3 cup baking cocca
1 cup chocolate chips (melted)

Add to reserved batter. Stir until throughly blended.

Pour pumpkin mixture into crust-lined pan then spoon chocolate mixture on top in small rounds; swirl together with a knife (be careful not to scrap the crumb crust on the bottom). Bake in preheated oven at 325F until edge of filling is set for 60-65 minutes. Turn off oven and let cheesecake stand in oven with door closed for 30 minutes. Remove and cool on rack to room temperature, about 3 hours. Cover and refrigerate for several hours before serving.

And there you go! a two for one: first post and first recipe! Happy baking (or eating)!

-r