Wednesday, November 14, 2012

A day late and a pound gained

Well, not really. I was up .8 this week. That's not too bad. I'm kind of happy lately if I stay within a pound up or down. I spent last weekend at a lake house with some friends and there was a lot of grazing happening. To me, .8 is a victory.

Also? I'm warning you now that I may not weigh in next Tuesday. It's the day after my birthday. I will have cake. Maybe. But I'll probably weigh in anyway. Just a warning that it might not be pretty.

In Weight Watchers this week, we talked about what brought us to Weight Watchers. It's been a while since I started, but I think that remembering why I joined in the first place is important. I'm going to focus on that for the next few entries, but here's one for today.

Last night my friend LaTonia and I went to see Totem, the new Cirque du Soleil show. I've never seen a Cirque du Soleil show and I absolutely loved it. But boy, do they pack you in that tent. There are little chairs with no arm rests, which essentially leaves you bonding in a special way with the strangers sitting next to you. I cuddled up to LT, because I love her, and luckily after the show started we were all able to spread out into the empty seats.

I couldn't help but think that a few short years ago I wouldn't have been able to fit into that tiny chair. I would have felt terrible for my neighbors to have to share a seat with my extra spillage. Though I'm not at all where I want to be, and it seems lately I struggle more than not, I have those moments where I can see how far I've come.

And sitting in those tiny uncomfortable seats and not being mortified by my fat rolls invading my fellow Cirque-watchers' popcorn was one of those times.

Bonus recipe for today. Sunday night I made a fantastic pork tenderloin. It was super easy and super yummy. Knife not needed.

Here's the recipe:

Burgundy Pork Tenderloin

Ingredients:

 2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy
mix

Instructions:  
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
  3. Bake in the preheated oven for 45 minutes.
  4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

1 comment:

Anonymous said...

Как Вы считаете, на сколько поднимутся [url=http://profwoomen.ru/]пенсии[/url] после нового года?