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Nov. 21st, 2007 11:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
twoapennythingToday I gave away every goddamned diet book I had. I've been collecting diet books for . . . hmm . . . fifteen years? Sommat like that anyway. But, my God, how freeing it was to get rid of the books . . . Thin For Life, Eat More, Weigh Less, The Paleo Diet, Dr. Atkins Diet Revolution, You: On a Diet, Protein Power, five books on candida-free eating, a cholesterol cookbook, a metric buttload of Weight Watchers materials and many, many more. I have to admit, as I did so, I got teary-eyed. It's just that I've been living with obesity for so long - sometimes it seems like a dream, that I'm actually losing weight. I'm not sure how far down I am by now, but at last count I had lost 43 pounds -- that was about three weeks ago? I will see my doctor next week for my vitamin B12 shot, so I'll see if I can sneak back to the scale. I do not have a scale in my house right now and, you know, that's actually okay, as I'm an obsessive scale watcher in general. For the first time on Monday, I had a client ask, "Geez, have you lost weight?" It was the first time someone asked me if I'd lost weight, who didn't know I've had the bypass.
We're gathering tomorrow for the family dinner at my sister's ex-husband's home in Henderson, which is a first. Our family specializes in amicable divorces. Anyhow, I'm quite proud of myself because I actually was uber prepared for Thanksgiving this year. I baked 10 pounds of Yukon Gold potatoes on Sunday -- today, I peeled and cut them up (so much easier than peeling raw and then boiling) and made some kick-ass mashy tay-tays. Recipe: 10 pounds Yukon Gold potatoes, peeled and cooked; 1 stick butter, melted; 1 pint heavy whipping cream; 2-3 cups chicken broth; salt to taste. Combine and mash ingredients; reheat prior to serving and garnish with chopped chives or parsley, or herbs of choice (I'm using a light sprinkle of Penzey's Bonne Herbs (Parisien). Tomorrow I'll bake the rolls right before we leave for Doug's. The gravy -- classic brown -- is prepared and ready to reheat. I may even whip up some cranberry relish using a recipe I heard on NPR this morning, if I feel arsed to. We'll see!
Last weekend I put up our Christmas tree. Our tradition is to decorate the tree either on Thanksgiving evening or over the weekend following. We have a nine foot, skinny tree, and I use a lot of lights and am super anal about their placement. I wanted the tree to be ready for the ornaments, so I spent a few days on the tree, making sure the branches were properly fluffed and arranged, and then I put on the lights using red minis and gold/glitter bubble lights. Gryffindor colors, heh! It looks really pretty, especially as we have yellow and red paint on the walls.
Otherwise, I've been gorging myself sick on cover songs over at![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
audiography, which is totally a 100% black OR white thing. Either I like the cover, or I completely do not. A lot of the songs are misses for me, but I've also found some terrific gems.
We're gathering tomorrow for the family dinner at my sister's ex-husband's home in Henderson, which is a first. Our family specializes in amicable divorces. Anyhow, I'm quite proud of myself because I actually was uber prepared for Thanksgiving this year. I baked 10 pounds of Yukon Gold potatoes on Sunday -- today, I peeled and cut them up (so much easier than peeling raw and then boiling) and made some kick-ass mashy tay-tays. Recipe: 10 pounds Yukon Gold potatoes, peeled and cooked; 1 stick butter, melted; 1 pint heavy whipping cream; 2-3 cups chicken broth; salt to taste. Combine and mash ingredients; reheat prior to serving and garnish with chopped chives or parsley, or herbs of choice (I'm using a light sprinkle of Penzey's Bonne Herbs (Parisien). Tomorrow I'll bake the rolls right before we leave for Doug's. The gravy -- classic brown -- is prepared and ready to reheat. I may even whip up some cranberry relish using a recipe I heard on NPR this morning, if I feel arsed to. We'll see!
Last weekend I put up our Christmas tree. Our tradition is to decorate the tree either on Thanksgiving evening or over the weekend following. We have a nine foot, skinny tree, and I use a lot of lights and am super anal about their placement. I wanted the tree to be ready for the ornaments, so I spent a few days on the tree, making sure the branches were properly fluffed and arranged, and then I put on the lights using red minis and gold/glitter bubble lights. Gryffindor colors, heh! It looks really pretty, especially as we have yellow and red paint on the walls.
Otherwise, I've been gorging myself sick on cover songs over at
audiography, which is totally a 100% black OR white thing. Either I like the cover, or I completely do not. A lot of the songs are misses for me, but I've also found some terrific gems.
