MISS KIM
I'm not certain I'm "teachable" yet when it comes to portions. (Can't bring myself to write portion "control," because that word makes me want to do the opposite.)
That said, I'm trying to envision what foods I'd put into the 1-cup containers you recommend. Examples, please?
Friday, June 8, 2012
MISS LEL
Can't get the Blogger "Comment" thing to work, so for now I'll have to comment as a regular post. And I do have to comment to Miss Lel. Dear Miss Lel, no no no no no on the mush thing. Now now now now. You can't run and you can't hide from oatmeal. You & Kim can try, but oatmeal will get you in the end. I hope. Remember that I, who would rather starve -- to death -- than eat anything gooey that's not sweet or a pasta sauce, I eat oatmeal every other morning and LIKE it. Trust me. (The Quaker Oats kind comes in a modest-sized packet, so I don't even think it's an entire cup after microwaving. It's the berries etc that bring the volume up to maybe a cup.) I'm just saying...
Can't get the Blogger "Comment" thing to work, so for now I'll have to comment as a regular post. And I do have to comment to Miss Lel. Dear Miss Lel, no no no no no on the mush thing. Now now now now. You can't run and you can't hide from oatmeal. You & Kim can try, but oatmeal will get you in the end. I hope. Remember that I, who would rather starve -- to death -- than eat anything gooey that's not sweet or a pasta sauce, I eat oatmeal every other morning and LIKE it. Trust me. (The Quaker Oats kind comes in a modest-sized packet, so I don't even think it's an entire cup after microwaving. It's the berries etc that bring the volume up to maybe a cup.) I'm just saying...
a little at a time
Day 68. 147.7 on the digital scale. But, gratefully it has been pointed out to me I should do this naked in the am after I've gone to the bathroom. I started my own little chart today of 8 square boxes. This is my 8 oz of water. I have never been a water drinker. Even with the kidney stones I have always found it so much of a challenge. I drink my 8 oz of metamucil in the morning for about the past 2 months. I have to down these others too. I am just not much of a sipper. Maybe over time I will become one. And Mignon, I told Col I thank you for the additional years till I have to get over the mush factor. It won't be any time soon.
I have a picture of the restaurant for the party from the water. I am going now to try to figure how to get it on here it looks great. As long as that scale is going in the right direction we're good.
I have a picture of the restaurant for the party from the water. I am going now to try to figure how to get it on here it looks great. As long as that scale is going in the right direction we're good.
PORTIONS
When they handed out the pamphlet on portions, I must have been laying on my down sofa eating a bag of cookies. "Just take a few out of the bag," Colleen says. "The size of your fist," Camille says. "Portion control," say the weight-loss police. I think I need a private chef to prepare my bowls and plates for me. I can't stay in the lines.
When they handed out the pamphlet on portions, I must have been laying on my down sofa eating a bag of cookies. "Just take a few out of the bag," Colleen says. "The size of your fist," Camille says. "Portion control," say the weight-loss police. I think I need a private chef to prepare my bowls and plates for me. I can't stay in the lines.
Going out to Dinner Challenge
I'm going out to dinner tonight to celebrate a friend's 50th at a seafood restaurant on the water in Tiverton RI. Leslie - it's a sister restaurant to Hemengway's. I have actually looked at the menu in advance to plan my attack to be successful. What is broccoli rabe and is it a good choice? I really do not want a salad as I've been eating that all wee. Want to shake it up.
Looking forward to grilled swordfish, glass of wine, hopefully good weather, and fun with friends
Looking forward to grilled swordfish, glass of wine, hopefully good weather, and fun with friends
Thursday, June 7, 2012
THE EXTRAORDINARY ORDINARY SALAD
Thanks to my stay at Colleen's, I've rediscovered my taste for the everyday salad. Colleen actually takes the time to cut up a variety of fresh vegetables to add to the lettuce. Sounds like a no-brainer to anyone making a salad, but over time I've devolved to eating lettuce and spinach only. The thought of having to take the cucumber or carrots or peppers or other bits out of the refrigerator, to then set up the cutting board, to then wield the knife, to have to put the remaining vegetables back in the fridge, at some point it all became too much. I thought the leafy greens were good enough. Only trouble is, without realizing it, my super-simplified salads eventually ran their course. A bunny rabbit wouldn't have been tempted.
So this week, not only did I buy vegetables intended for salad, but I cut them up and put them into separate containers and only then did they go into the refrigerator. And this tactic worked. Making a more interesting salad took no extra effort.
Knowing me, though, I'll soon be bored with the usual cuke, carrots, etc. I'll need to mix it up. Tonight I added fresh strawberries to my salad--a combination I tasted for the first time last week at 10 Village Drive.
How to mix it up? Toasted nuts? Walnuts? Pecans? Avocado? The full color spectrum of peppers? Grated parmesan? -- a dairy food I haven't given up yet and might never. Different flavored vinegars? -- for instance, someone gifted me a Fig Vinegar, a few drops of which are transformative. Arugula?-- which I love. Non-bitter varieties of kale? Kim--dried cranberries? But no croutons, however, which can crack teeth made fragile by huge 60-year old silver fillings.
Tentative new committment: getting my fresh greens at our local farmer's markets. We have 3 every week in Santa Monica. All the Santa Monica chefs buy their produce there.
Thanks to my stay at Colleen's, I've rediscovered my taste for the everyday salad. Colleen actually takes the time to cut up a variety of fresh vegetables to add to the lettuce. Sounds like a no-brainer to anyone making a salad, but over time I've devolved to eating lettuce and spinach only. The thought of having to take the cucumber or carrots or peppers or other bits out of the refrigerator, to then set up the cutting board, to then wield the knife, to have to put the remaining vegetables back in the fridge, at some point it all became too much. I thought the leafy greens were good enough. Only trouble is, without realizing it, my super-simplified salads eventually ran their course. A bunny rabbit wouldn't have been tempted.
So this week, not only did I buy vegetables intended for salad, but I cut them up and put them into separate containers and only then did they go into the refrigerator. And this tactic worked. Making a more interesting salad took no extra effort.
Knowing me, though, I'll soon be bored with the usual cuke, carrots, etc. I'll need to mix it up. Tonight I added fresh strawberries to my salad--a combination I tasted for the first time last week at 10 Village Drive.
How to mix it up? Toasted nuts? Walnuts? Pecans? Avocado? The full color spectrum of peppers? Grated parmesan? -- a dairy food I haven't given up yet and might never. Different flavored vinegars? -- for instance, someone gifted me a Fig Vinegar, a few drops of which are transformative. Arugula?-- which I love. Non-bitter varieties of kale? Kim--dried cranberries? But no croutons, however, which can crack teeth made fragile by huge 60-year old silver fillings.
Tentative new committment: getting my fresh greens at our local farmer's markets. We have 3 every week in Santa Monica. All the Santa Monica chefs buy their produce there.
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