Monday, September 9, 2019

Weight: 139.2
Protein: 72
Carbs: 127
Veggies/Fruits: 10
Water: 30 ounces
Sleep: 6 hours
Exercise: Mowing 90", walking 30", Home yoga 15"

Good Monday morning. :)

Today I'm headed to The Big City for a (gasp!) consultation with a plastic surgeon and an aesthetician re possible (and I really mean only "possible") neck lift, rosacea treatment, and removal of emerging sun spots. This is a big step I'm taking even to investigate this. This summer a friend who's an MD/dermatologist told me that the biggest sales closed by plastic surgeons are to women who are recently divorced or recently widowed. I'm properly cautioned! :)

I'm feeling good, but could be sleeping more. But I've started taking naps lately. Apparently, the older I get the better napper I am.

Not much else to say this Monday morning ... still loving cooking and eating. For those of you interested in the Salt, Fat, Acid, Heat concepts, the book's author (Samin Nosfrat) has a short (4 episodes only) Netflix series on these elements. I've seen only one episode (Fat), but really enjoyed it.

I told a good friend yesterday that I feel like ever since I lost weight I've had a controlling, competitive, suspicious relationship with food. It's felt like owning an exotic, illegal pet taken from the wilds who at any time might attack me or escape and terrorize the neighborhood and get me thrown into jail. I'm constantly training it, cornering i****ching it, fearing it, worrying about it, not sure what it's going to do next. But now I'm ready to turn that creature over to the zoo and get a NEW pet--a nice, loving, playful, well-natured dog that doesn't poop or pee on the floors, jump up on guests, attack children, or shed hair everywhere, but is happy and well-adjusted and simply adores me. In turn, I will take it out to exercise and play every day, get it vaccinated on time, take it to the vet when it feel*****y, and adore it back. We'll have fun together! It's a meaningful metaphor for me right now regarding food. I'm tired of being afraid of it. I want to love it and have it love me back. :)

For your Monday morning, here's some breezy "Autumn Jazz" (I can hear leaves falling).

The short while this morning that OH forums were down made me shudder at the thought of not getting to commune with all of you daily! You all mean so much to me. If they ever discontinue the forums, let's all promise to set up a closed group on Facebook. Like having an emergency gathering spot planned for after earthquakes.

Yesterday's dinner was a last minute affair, but made delicious by much of it coming from my garden. Sautéed carrots and zucchini I grew with shallots, basil and dill. (The shallots were from the store). Then halibut with chimichurri sauce - an herb blend referred to as Argentinian pesto. Finely chopped parsley and oregano with garlic, olive oil, and red wine vinegar. Mine also had lemon juice, red onion, and chives. All my herbs and chosen as my cup runneth over with parsley!

Anyone have a good recipe for red cabbage or butternut squash? I have lots of both.

Yesterday's exercise was the walk to the only hill near us and back. My dad and I have been trying to challenge ourselves to beat our previous minutes per mile. I managed 15:26 per mile yesterday for 4.26 miles. Made me think of Shel, wishing she could join in on the speed challenge.

Today looks sunny, so must get out and enjoy it. Our sunny days are numbered. Dinner out tonight with lots of local friends.

I hear you Cec re OH being down. I was in the middle of replying to posts when it crashed. Private facebook group would work as plan B

Your dinner sounds delicious. Re the pumpkin- roast veggie frittata is always yum with a salad. Thinking its too hot for soup but I always use putter ut in mine when I make it

Enjoy your time with your Dad. Feels weird to be hanging out close to your other backyard. Wish I was meeting you but there will be other times no doubt

Cecily, your garden's bounty on your table sounds magnificent.

And yes, I would love to have your good recipes for red cabbage and butternut squash. Thanks in advance.

Also your recipe for chimichurri sauce.

Ann

Here's the chimichurri recipe. I think it's a great "add what you have and don't worry about what you don't" recipe. I added chives because I have a ton, but added dried oregano because I didn't have fresh.

I'll let you know what I find for butternut squash and red cabbage!

Mimi Sheraton wrote some great German cookbooks with recipes for sweet and sour red cabbage. It's a German staple with many regional variations (just like sauerkraut). I would check out her recipes. Also, you won't find this in a cook book, but if you actually brown the bottom of the cabbage pot at the end of the cooking time to get a little caramelization, you will enhance the flavor of the dish greatly!

I agree on finding a new place if that ever happened. I was feeling very nervous when I couldn't get on. Your food sounds wonderful and fresh! If I could cook like that maybe I wouldn't crave the carbs so much. Too bad my personal chef is too busy working to cook here very often (though he is today).

PS- Happy Birthday, BB!!!

Happiest of Birthdays BB. Hope you get spoilt lots x

Yes, BonnieB ... happy, happy birthday!