What we are eating,and whats eating us,Sunday!

Still didn't work.  I did get more of it, down to the eyes of the nurse, who looks like Bettie Boop.  I had your whole signature thingee before, but it's just since you changed it I can't see it.

Ok, Karen, relax, breathe, you survived the invasion! Starting Thursday afternoon with our luncheon for almost 30. . . .potluck thank goodness! Then Erin and family arrived about midnight that night and just left a couple of hours ago.

Loved having them, am absolutely wiped out. We swam, played on the swings, went for walks all around the yard, up and down the sidewalks. gated off the deck and watched them water the plants, themselves, and the deck, then play slip and slide in the water. . .

 Cooked ribs, corn, shrimp salad for dinner last night, fell in bed exhausted about 10pm. Babies slept til almost 8am each day. That was our saving grace. Food. . . honestly don't really know what I ate. Probably not enough of the right things and a few of the wrong. But I know it wasn't too much and for sure not enough fluid.

Trying to do better the rest of today. Hot, hot, hot here. About 102 the past two days; a bit cooler today but not much. Back to the gym tomorrow. Bought new tennies. I've been having sore foot problems; feels like a Morton's Neuroma. If you've even had one you know what I mean. Second toe is so tender and entire ball of my foot is too. Hoping new shoes help. If they don't within a couple of weeks I'll see the foot doctor. Must have good walking going on before my fall trip to Italy. Hugs to all,

Oooh, Morton's Neuroma is very painful BTDT.  Now I'm having another flare up of the plantar fasciitis.  I was so afraid of having achey feet in London.  Luckily they didn't give me any trouble.

Karen,I wish did not know what Morton's Neuroma is,unfortunately I do,and I hope that is not your problem!
Wow momma! I think you did great,and what is most important,you had a great time. You are back in the saddle again,and that is so very important. I hope the hot/muggy weather encourages you to drink more liquids. I do believe we can actually flush bad stuff out of our system.
The babies were angels indeed!
Pat yourself on the back!
  

Hi folks, it's been too long!  Stopping by for a little visit.  George is downstairs waiting for me to eat dinner.

B - protein shake
S - protein shake
L - nibbled while cooking - a couple of bites of steak smothered with onions, a piece of cheese
S - 2 tbsp of eggplant cooked with ground beef
D - eggplant parmesan (George and I put together a big pan - his choice, so he's stuck eating it for a couple of days) also either a piece of the steak/onions or a bbq boneless pork rib
S - probably a yogurt with granola

My hungry guy is bellowing like a wounded moose!  Better go get him fed.  LOL  He's prefectly capable of taking care of himself.  I think he wants my company - awww.

Hugs, Debbie

Hello sweet Angel,it is wonderful to hear from you. Your eggplant parmesan is something I have been toying with for almost 3 years now. Do you fry it first?? What do you do to stop it from "bleeding"? I used to dip mine in egg,then Italian bread crumbs.brown it then lay it out,put sauce and bake,topping with mozzarella.
It is wonderful your guy misses you...smile.

If by "bleeding", you mean too runny, I bake it uncovered a little longer to evaporate the excess liquid.  George likes it runny, I like it better on the dry side.  No Linda, I do not fry the eggplant first, and it's not because of wls.  I fried it the very first time I made it, but discovered I was too lazy to stand there and fry all that eggplant...  I layer jarred spaghetti sauce mixed with a small can of plain tomato sauce and about a can of water (use maybe a dipper or two of sauce to have moisture in the pan), next layers of sliced eggplant, then Italian bread crumbs (enough to lightly cover the eggplant, then cheese - I use cheddar, mozzarella (sp), and Parmesan, then start over with sauce, eggplant, bread crumbs, cheese.  End with sauce, cover with foil and bake @ 375 for approx 45 minutes ****il eggplant slices are tender).  Uncover, bake an additional 15 minutes, then add another layer of cheese - back in oven to melt the cheese.  Unfortuntely I do not measure anything, I cook by sight.  Besides I'm the boss in my kitchen and if I make a mistake nobody knows but me!  My son the chef gets on me all the time about not measuring.  He'll ask how I made something and I tell him, to which he answers, "So how are you ever going to duplicate it if you don't measure and write it down?"  We go through this all the time.  I then tell him, "I cook for us, I don't cook professionally, so it doesn't have to be the exact same every time."  He usually groans and walks off.  It took him over a year to perfect his chocolate chip cookie recipe.  Each time he wrote down almost the the grain of salt he put in each batch!  My nephew teases him about being so anal about his cookies, you would swear each one has the exact number of chocolate chips and pecan pieces.  Oh, and he weighs the flour rather than measure it in a measuring cup!  I do admit to measuring when baking from scratch, but not going so far as to weigh the ingredients.

LOL!! Thanks Angel,I cook like YOU! Will save this.
Hugs!

Hi!
It's late but I've had quite a day.........not bad, just a little eventful.

Food today....

B:   2 poached eggs

       2 slices whole wheat toast

        Sliced Peppers, tomatoes, cuc

        Fresh squeezed orange juice
S:   nothing after a big breakfast!

L:  1 Slice of pizza
S:  Fiber One cereal

      Coffee
       ½ apple
S:   8 almonds and 2 prunes  

D:   Filet Mignon (delicious!!!!!)

        Sauted Cabbage (tastes better than it sounds)

         ½ cup bowtie pasta

         ¼ glass white wine

Dishes are done and so am I...... sitting in bed with the feet up and relaxing.

Hi Moosie,better late than never,I love cabbage,I stir fry mine with onion...MMMmmmm!
Your menu looks lovely,so balanced.
I read a lot of your profile,and checked out your pics...you GO girl!!
I know you have had a life long struggle with your weight.I am most interested to know how you define yourself when you describe your relationship with food all these years,ie:do/did you consider yourself a compulsive eater,addicted,or what.
Thank you for your input,Miss.Moosie.