I have some good news. I know I told you all about the 6 Week Body Make-Over that I've been trying to get into. Over the summer months with the scheduling of my Safety Culture classes, and then moving out of my perma-desk and into a vacation relief job, I haven't been very diligent with the plan.
However, two weeks ago I started it up again. I'm taking it slow and I've veared off plan a time or two. (I had the worst craving for cheese EVER!!!) However, in the two weeks that I've been working on the plan, I've lost 10lbs. YAY me! And I'm back to it again. (weekends are tough)
I'm not overly concerned about losing a specific amount in a specific timeframe. I just want to be back to my normal size by June or July (notice how that coincides with bikini season, jeez I miss having a tan!!!). So that gives me ... 8 months to lose around 35-40lbs ... I think that's a doable goal. That puts me back to about 115lbs and into a size 5/6. This is good, and like I said ... I have no fear of not being 'Perfectly on Plan' throughout this process.
I do however fear that my clothing will soon be falling off of me, and I'll be paying a fortune in alterations. I'll cross that bridge when I get to it.
What I am doing though, is really concentrating on making this a permanent change in my lifestyle. I feel really good when I have six small meals/snacks a day. I don't feel sleepy after my meals like you would if you had a big bowl of pasta or a couple slices of pizza. I never feel overly stuffed or unbelievably famished. It's fantastic!!! (and they say I will in fact be able to re-introduce cheese into my life at some point *sighs*)
So ... that's where I am with that. I know you all have been chomping at the bit for an update on that situation ... and there you have it.
I have another little bit of news. I've actually launched a second blog strictly for my TV watching endeavors. I figured if any of my followers/lurkers were interested, they could pop on over there. I'll put it in a link on the sidebar, at some point. I don't have anything in it quite yet, as I haven't decided if I'm going to post each week or each day. It's a horrible ordeal for me to make decisions like that 'fo sho'!
I think the bi-monthly book stroll is going pretty well, so I'll keep that up for a while. I hope you are all enjoying it!
On a final note, I think it would be kind of fun to see what other people answer on the question of the day, perhaps ya'll could make a blog post out of it, it's a pretty fun one!!!
1. Approval or authority; imprint.
2. A license to print or publish, especially one issued by a censor of the Roman Catholic Church.
From New Latin imprimatur (let it be printed), from imprimere (to imprint), from in- (in) + premere (to press). Ultimately from the Indo-European root per- (to strike) that also gave us print, press, pressure, compress, impress, express, and espresso.
"The fact that the answer has the imprimatur of Cabinet does not necessarily mean that the information is correct or relevant."
Sing to me of the man, Muse, the man of twists and turns
driven time and again off course, once he had plundered
the hallowed heights of Troy.
Many cities of men he saw and learned their minds,
many pains he suffered, heartsick on the open sea,
fighting to save his life and bring his comrades home.
But he could not save them from disaster, hard as he strove--
the recklessness of their own ways destroyed them all,
the blind fools, they devoured the cattle of the Sun
and the Sungod blotted out the day of their return.
Launch out on his story, Muse, daughter of Zeus,
start from where you will--sing for our time too.
all the survivors, all who avoided headlong death
were safe at home, escaped the wars and waves.
But one man alone . . .
his heart set on his wife and his return--Calypso,
the bewitching nymph, the lustrous goddess, held him back,
deep in her arching caverns, craving him for a husband.
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.