What's on your Monday Menu?

You didn't say wine and sushi would be involved.

Good Morning! Yay for good sleep and lovely class. I had a very uneventful weekend. Em and I got our Covid boosters Saturday and it was typical for us both where I was tired with a sore arm and she had nausea and chills overnight but was fun by midday yesterday. I knew the first few days of this week would be chaotic so I am glad it was a weekend with no plans.

QOTD: I can't seem to keep my head in the game either. We can do it.

TSS: 9 years 1 month

B: SF latte, Fiber/protein oatmeal, turkey sausage, and an orange

L: Turkey and cheese sticks, carrots, light and fit yogurt and some fruit

S: Protein puffs, a piece of fruit and yogurt

D: Kielbasa, veggie, a banana, and dark chocolate

ES: Cottage cheese

E: Treadmill

V/W: On track

Totals: Cals:1451 Protein:124 Carbs:126 Fat:58

Have a great one!

Good morning all. Rain again! We're supposed to get 2 to 3 inches. It's been an incredibly wet summer.

QOTD: I agree very much with PP's answer above. But staying motivated is really, really hard. Really hard. Success helps. There are stretches where everything we do results in no scale movement, and that can destroy motivation. Having our work pay off is a great motivator. But we tend to see maintaining as less of a win than losing.

It's just hard.

Yum, lamb

JB won't eat cute animals.

I won't, either. That's the main reason I don't eat lamb!

By the time they reach my plate, they are no longer cute.

I like lamb. It's just been a really, really long time since I've had it.

I've also only tried pork chops once in the last 11 years. It went poorly. I think I always overcooked that kind of por****ep thinking about trying pork chops again.

You want thick cut pork chops with a nice layer of fat on the outside edge. Make sure to keep checking the internal temperature that's the reason why many people overcook them they think the outside needs to be "crisp" looking. I made some this weekend in my cast iron pan in the oven once the internal temp was almost to 145 degrees I put them under the broiler to "crisp" the outside. They were so good with parmesan asparagus on the side.

I always use a thermometer on a roast, but never with pork chops. I'll have to try that.

I never by those ridiculously thin sliced steaks. It's nearly impossible to cook them properly. Same for pork chops. And always get them with good fat!

IMO, these are the best pork chops, thick and a nice fat cap edge: