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118.2 - official weight of the week.

The end of another work week for Peps and DD. One week closer to retirement!

DSD got home smoothly yesterday thank goodness. She had to work before she left, DH had golf, and I had to go to the dentist with the car so she took an Uber. Thank goodness the airport is so close.

I never made it to my golf association ****tail party last night. The anesthetic for my crown prep lasted from 2:30-7:30 and my mouth drooped until it wore off. I couldn't smile or even drink anything without a straw or a napkin under my mouth. I don't remember it ever lasting so long - he must have used a lot!

Today we have someone coming to clean the carpet in our bedroom and walk-in closet (the only rooms where we have wall-to-wall carpet). I have yoga, then I think we will probably go to the beach club for the afternoon. Looks like the weather will hold in this gorgeous spring pattern through tomorrow but then we start to get more humid with a threat of showers daily next week. That usually starts during April in south Florida so we were really lucky this year.

Have a fulfilling Friday!

PS: Just saw a news story that Eli Lilly sued HenryMeds and 3 other telehealth GLP-1 providers on 4/23. That's why HenryMeds stopped dispensing tirzepatide.

Yes, pamper yourself - you deserve it!

Napping is a good idea while still on drugs. I went on a bit of a shopping spree on-line while still high from round one of my plastic surgery. I told DH to take my credit cards away this time around!

Fried Ice cream Dessert

Ingredients

• 3 cups crushed Corn Flakes cereal
• ¾ cup sugar
• ½ cup (1 stick) butter
• 1 (1.75 quart) container Vanilla ice cream
• 1 (8 ounce) container Cool Whip
• ½ teaspoon ground cinnamon
• ¼ cup honey
• Chocolate syrup
• Caramel sauce

Instructions

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
3. Take a 9Ã--13 baking dish and spread â..." of the corn flakes mixture into the bottom of pan. Set aside.
4. In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
5. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
6. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you're feelin' frisky add some whipped cream and a cherry on top) Enjoy!

A 100 grams of protein seems amazing considering how low your calories are. I want to get 80, but struggle some days to get to 60, which seems to be the bare minimum I should have.