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Podunk is actually a small city/town of 7,200 called Gridley. It really is a charming fairground, but DAMN, IT"S HOT! It was already 94 in the shade by 9:30! We are safely back in the AC of the rig before groups, which will start in about 15 minutes. I should be done and back in the rig by noon!

Yes we are lucky we have the energy at our age (almost 70 for both of us). Could be the tirzepatide - I hadn't thought of that but it makes sense because of the timing. I'm better than I thought I would be today.

I'm at a dog show in Podunk, CA.... LOL! And it's going to be HOT!!!!! Luckily, I'm hooked up to power an keeping the rig cool. I seriously considered staying home this weekend. I was not feeling it yesterday. But once I was here, I was glad I came. The grounds are charming. We are parked in a grass and clover "field" with power stations in easy reach of the RV parking. I set up the puppy yard so Molly and Bug can spend time outside on the lawn. It's really lovely right now. Still in the 70s at 8 AM, but it'll be a scorcher by the afternoon.

Silly me forgot my packed meals at home. So, that means a couple block walk to the Supermarket to get food to eat for dinner. I'm sure I can find something for lunch from one of the vendors. If not, I do have some yogurt and bananas I can eat. I could even have a Jimmy Dean Breakfast sandwich for lunch, I suppose.

Bug is having a good time. I'm trying to get her acclimated to the whole show scene earlier than normal. The last couple of girl pups I've waited until they were older. They were less accepting of the dog show scene and took some work to become comfortable. Bug is so little she is oblivious. She understands barking dogs and reacts appropriately, but is unfazed by the newness of the environment. She had her first leash walk yesterday and it was like she was born knowing what a leash was. Another plus of early training.

Session with Eating Disorder NUT yesterday. Very, very positive. She believes the tirzepatide is really helping put all the mental work I've done over the past years into action. She pointed out that I continued to lose over the Disneyland Oregon trip even with very loose eating.

No word yet from Orderly Meds. Hmmmm..... I'm not sure I like this text only communication style they have going. CC, what it the name of the company you are using currently? No side effects from Thursday night's injection. A very good thing!

Must get ready for my day. We should be completely done with showing by noon. Then I will hole up in teh rig with my new book called Puppy Brain. A nap sounds good, too!

The soup sounds amazing! I'll have to add it to my recipes for the winter! 40 lbs! Congratulations!

It's been amazing to read about how much you've accomplished. It took me over a year to get my house cleaned up and ready to list! Be kind to yourself. I know the allure of having it done well before your deadline is strong, but you gave yourself that amount of time for a reason! There are no extra points for reaching the finish line well ahead of schedule with a broken body.

I found out why I was so tired, I was getting a cold! Which I entirely blame on karma having bragged to my friend who has covid for the umpteenth time that I still haven't had it and secondly I never get sick. It's not a bad one, just post nasal drip with that "chubby uvula" feeling so far and being tired.

Kirby didn't sleep on my bed for the first time in ages (this bed I think is too high - yay!) and let me sleep until 8:45! Unheard of.

My scale here is the same maker, but different model as my scale in AZ. So it seems in line with the one at home. Today was 192.2 - 40 pounds down!

It's raining again today.

My soup was delicious and easy. Here?s the recipe:

Creamy Chicken Enchilada Soup

PREP TIME: 5 min
COOK TIME: 25 min
SERVINGS: 8

INGREDIENTS
- 1 tablespoon olive oil
- Half a large onion (chopped)
- 1 garlic clove
- 10 ounce red enchilada sauce (1 can)
- 8 ounce Reduced fat cream cheese
- 14 ounce diced fire roasted tomatoes (1 can)
- 14 ounce black beans (1 can, drained and rinsed)
- 1 cup frozen corn kernels
- 2.5 cup chicken stock
- 4oz mild hatch green chilies (1 can)
- 2 cups chopped cooked chicken breasts (sprinkle liberally with garlic powder, onion powder, chili powder, cumin, and pepper on both sides, bake 400 for 20 minutes, then chop)
- 1 Avocado diced for topping
- Monterrey jack cheese for topping

PREPARATION STEPS
1. Season and bake chicken breasts at 400 for 20 min.

2. Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and cook for about 5 minutes until the onion is soft and translucent. Add garlic and cook for a minute.

3. Add the enchilada sauce, green chilies, tomatoes, black beans, corn, chicken broth. Bring to a boil.

4. Add the chopped chicken breast. Simmer for 10 to 15 minutes, stirring occasionally. Remove from heat and add cream cheese in chunks. Stir until the cream cheese has completely melted. Don?t boil at this point because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.

5. Remove from heat and top with Monterey Jack cheese and avocados before serving with tortilla chips.

Have a great day, all!