It’s moving day

I’ve moved my blog. I can now be found at This is who I am


Why is it that everytime I think I should set a goal for myself the very next instant “you’re just setting yourself up for failure” goes flying through my brain?

I am going home to visit my parents this summer.  It’s been so long since I’ve been home that I can’t remember exactly when it was.  I saw some pictures from Christmas that one of my sisters posted on her Facebook and I just wept!  There was one in particular that just ripped my heart open.  It’s a picture of my mom, dad, brother, and two sisters.  A cousin posted a comment on it that said something like “there’s one person missing…where’s Mya.”  Mya is my mom and dad’s dog. 

Have I been gone so long that the dog ranks higher than me?

Am I not even thought about anymore?

It hurt terribly.

Anyway, (yep, here it comes again), I am loving Weight Watchers and after yesterday’s weigh in I’ve decided it’s time that I set a somewhat long term goal for myself.  I know WW has a 5% and 10% goal, but I want to reach a little further out and I want the deadline to achieve that goal to be on my birthday since my birthday falls on my weigh in days.  I want to lose 1/2 of what my age will be on my birthday between now and then.  I want to lose 26 pounds in the next 22 weeks.

What does this goal have to do with my visit this summer?  Well, I want to be comfortable in my airplane seat!  :lol:  And, I think knowing inside that I’ve accomplished this goal, for myself, I will have the self-confidence I need to face my family after all this time and be able to fully deal with the guilt crap I’m going to be facing face-to-face about my moving to Arizona instead of back ‘home.’  It’s a head game kind of thing that I’m working on getting rid of.  If M had his way, he’d order me to not go, since he’s always trying to protect me from those feelings.  Gotta love him for that, if nothing else.

So, I want to lose approximately 1.18 pounds a week for the next 22 weeks.   Did you hear something?

Weigh In


and I got my 16 week reward.

I wanted to refuse it.  I’ve really only been trying since right before Christmas.

I received a call late yesterday afternoon asking if I would complete a short phone survey on the service I received for my roof/ceiling damage. I told her {sarcasm} I’d be more than happy to {\sarcasm} since I was STILL WAITING ON MY CEILING TO BE REPAIRED!!!!! I didn’t realize the woman calling me was from the home office and she immediately said she’d call me right back. When she did she told me she had called the housing office on base and they would be out tomorrow (today!) to fix the ceiling. Here I sit waiting on them to show up any time between 7:30 and 4:30. Oh joy! NOT! 

I have two files on my desk that I need to get ready for demand. I brought one of them home with me. I’d rather stitch and catch up on my DVR. We’ll see which one wins out.

Today is also my weigh in day with WW and there is no flippin’ way I’m missing it.

I was so distracted by this that I didn’t stop by the store to buy one of the ingredients I needed for the Tarragon Chicken recipe I teased about.  Good thing, though, since one of the spices I threw out the other day was another ingredient I needed. Tarragon! Duh!

So I started experimenting with what I had and came up with:

Dill Sauce for Chicken.

2 teaspoons dijon mustard
1 teaspoon honey
1/4 cup plain non-fat greek yogurt (I use Chobani)
1/2 teaspoon dill weed
1 teaspoon marjoram

Mix this all together, set aside, and start cooking your chicken.

I had 2 no-bone, no-skin chicken breasts. Sprinkled 1/8 teaspoon each kosher salt and pepper on one side. Placed them in a sprayed pre-heated non-stick pan seasoned side down. Sprinkled the same amount of above seasonings on top, set my timer for 5 minutes and waited for the yummy smells to start! Turned them at 5, set my timer at 5 again and piddled around my kitchen.   (I’m lying.  I was preparing the Kalamata Barley.)

Pull them out when they’re cooked through, keep them warm and pour your sauce into the pan. Stir it around to make it warm and get the chicken bits out of your pan and serve. DO NOT LET IT COOK TOO LONG OR IT WILL THICKEN.

Serves 2.
1 Point+ for the whole recipe!!!
Calories: 36 (3% DV)
Fat: 0g (0% DV)
Carbohydrates: 6g (2% DV)
Protein: 3g (6% DV)

Kalamata Barley was found on the Cooking Lite site. M really liked it, asked me to cook it again, and try it with some additional ingredients. I’m taking it under advisement.

I weighed my chicken after it was cooked and it came to 4 PP. The Kalamata Barley was 3 PP per 1/2 cup serving. The sauce above counted as 1 PP. Delicious (smelled heavenly) meal for 8 PP!

This sauce/chicken combo is something that I would serve to company. 

Tonight.  Potstickers and stir-fried veggies.

Oh and for a sneek peek at my new site…..  This is who I am gonna eventually be😉

368 days until retirement!!!!

This and that

It was movie night again last night. We saw The Green Hornet. Neither of us was expecting it to be as funny as it was and we enjoyed it.

I’m continuing to do well on Weight Watchers. It’s so easy right now that it scares me! I’m have a really good time with new recipes and have started following some healthy blogs. Melissa got me interested in Shrinking Jeans and I’ve found myself commenting over there a few times over the past couple of days. I’ve even signed up for their Power of 1 challenge. Yikes!

New recipe to try tonight. Tarragon Chicken and Kalamata Barley. Recipe and review tomorrow.

No stitching this week, but there’s always hope for tonight since I need to do some laundry and that seems to be my favorite stitching time😉

Organize it and Grill it!

Today was grocery shopping.  I’ve been trying to clean out my spice cabinet and refrigerator 1 – 2 items at a time.  My refrigerator door is really crammed full of outdated and no longer used items and I don’t want to wait until it’s time to move to worry about stuff like that  (my whole house will be receiving this treatment over the next year).   My spice cabinet is so full and disorganized that not only can I never find anything and I’m getting aggravated while I’m trying to cook, I have multiples of things because I couldn’t find it when I was meal planning and grocery list making.  It’s aggravating, wasteful, and could be unhealthy.  It was a little frightening to look at some of the expiration dates!

So, I threw away about 8 bottles of spices, replaced 2, and wrote the expiration dates on the new ones and on about 10 more.  I still have another shelf to tackle. 

A couple of spices I don’t throw away, even it they’re expired, are cinnamon sticks and whole cloves.  I keep those to brew with stale apples!  I just fill up my small sauce pan with water, place it on the smallest burner on my stove, and turn the flame as low as it will go.  Toss in a couple of cinnamon sticks, about a tablespoon of whole cloves, then slice the meaty part off an apple and toss that in there.  My kitchen smells great.

Now on to the subject line!  I love my “fair” grill.  M and I love walking through all the buildings where they’re selling things that you just can’t live without.  We also love watching the demonstrations.  We bought 2 things this past summer.  One was a vegetable/salsa chopper.  We’ve used it a few times, but not near as many times as we’ve used our stovetop grill.  I L.O.V.E. THIS THING!

I’m cooking, ignore my dirty stove! :)

I had a chicken breast in the refrigerator and didn’t want it to go to waste. This grill is perfect for it! M starts his Half Ironman training program today. When he gets home from his one and a half hour bike ride he’s going to be tired and hungry and needing some protein. While I was puttering around the kitchen I pulled out my grill,

tossed that chicken breast in 1 teaspoon of olive oil, sprinkled it with some garlic pepper and a little chipotle pepper and tossed it on the grill.

I turned it after 5 minutes

5 minutes later (remember, I’m putting groceries away) I cut it in half lengthwise since it was kind of fat, and because I wanted to be extra careful it was cooked through, I turned off the grill and put the chicken back on with the cut side down.

I left it there for about 1 minute then sliced it up. I think I’m going to warm a couple of whole wheat tortillas, smear them with guac and roll that chicken up in them. It sure smells good and is always so moist!

Cleaning the grill is super easy and takes only a couple of minutes.

I did some ‘research’ online and there are several places you can get them, but we’re going to hunt for them again this summer and buy a second one. I normally cut my meat into smaller pieces when I use the grill, but I left the breast whole so you could get an easier picture of the grill’s size.

My groceries are put away, I’ve said ‘hello’ to blogland and now it’s time to start some laundry, make myself some lunch, and sit down with my needle and cheer on Chicago (M was born in Chicago) and the Jets (goooo LT!).

And before I forget, Jasper is about 90% better. Still some swelling under his jaw, but he looks and behaves soooo much better.

What a Saturday!

Last night I got home from work late and M had already had something to eat.  I was sort of hungry and after we stood for 30 minutes talking in the kitchen I decided to cook some scallop finger foods I had in the freezer.  I tossed them on my “fair” grill (I’ll have to blog about my great little grill).  There were 8 of them.  I took 4 (3 points) and M ate the other 4 which we finished talking.  This was around 7-7:30 p.m.  We both set out plates down for the dogs to lick them clean.  About an hour later I noted a raised spot on Jasper’s head and he was scratching.  An hour later he had several more spots and was really uncomfortable. 

By the time we went to bed, around 10:30 it was obviously something not normal was going on.  I had already been surfin’ the ‘net looking for shellfish allergies in dogs and was pretty certain that was what was going on.  Needless to say I didn’s sleep very well last night.  I know M got up with him a couple of time and I got up 3 times between 2 and 4 a.m. finally giving up and staying up.  Poor baby, his neck was so swollen under his chin/jaw. 

We called the vet when they opened and got him in at their first appointment.  A couple of shots and orders to take OTC benedryl later and he’s feeling much better.  In fact his ‘jowls’ are almost gone.  The two of us will sleep really well tonight.

For dinner tonight I made a new recipe.  M found it online (CNN, I think).  It’s supposed to be what Frank Sinatra ordered at his favorite restaurant in New York. 

Penne Bolognese

5 medium mushroom(s)
1/4 cup(s) olive oil
1 small spanish onion, finely chopped
3 clove(s) (medium) garlic
1/2 pound(s) raw lean ground beef
16 oz plum tomatoes, canned, with juice
2 leaves bay leaf
1/4 cup(s) Cabernet sauvignon
1/4 cup(s) canned beef broth
1/8 tsp dried oregano
2 Tbsp unsalted butter
1 Tbsp parsley, flat-leaf, chopped
4 Tbsp grated Parmesan cheese 

Bring large pot of water to boil, add mushrooms, and blanch for 2 minutes. Drain, chop finely, and reserve. I use a pot of water large enough to boil my pasta in so it won’t take long for the water to reheat to a boil.

Heat oil in large skillet over medium-high flame and saute onions for 3-4 minutes, or until lightly browned. Add blanched mushrooms, garlic and ground beef, and continue to cook and stir for 7-8 minutes, until meat is browned.

Coarsely chop the tomatoes and add with their juice, then bay leaves, wine, broth, and oregano. Bring to boil, reduce heat to low, and simmer for 15 minutes.

Remove bay leaves. Add butter and parsley and season with salt and pepper. Sprinkle and stir in cheese and serve over the cooked pasta.

6 scant 1/2 cup servings @ 6 points each.
I served it over penne pasta (little less than 1 cup was 10 points!!!!) and of course, you know me, the leftovers will be served over spaghetti pasta.


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