With the promise of a Winter Storm that could go down in the history books of crippling New England blizzards - what's a girl to do with an unplanned day off work? Fill a crock-pot with Italian sausages, onions, peppers, homemade sauce, and while it simmers all day, do other fun things. What's more fun than making ginger-infused Vodka for herself and a friend, even if they have to wait a few months before having a drink?
Ginger-infused vodka that I made today.
Before this program my preferred drink was a white ginger cosmopolitan. The drink had ingredients that are not on program, so I developed my own homemade version of ginger-infused vodka. I added a shot of the infused vodka to ice, seltzer, with fresh lemon and lime. Two is my limit and I never have this if I'm driving anywhere.
Ginger infused martini
And yes it's true: I named my 10 week old rescue kitty Ginger, after the white ginger cosmo. When I adopted her, 3 years ago, I couldn't decide on her name. I was making friends a my ginger-infused drink when the name came to me. Some of her fur is the color of the the skin on raw ginger, so the name seemed perfect. Later I would discover Ginger is one of the most popular of cat names and that it is most common for orange cats. Ah well, her name suits her and now I have this great story.

Now, on to my recipe...

Homemade Ginger-Infused Vodka
Today I used two 750-m bottles of vodka to see if the infusion process is shorter. Bigger bottles are cheaper, but last week I promised my Thai Place bartender friend I would make him a bottle, so the smaller bottles made sense. Before handing it off to him, I'll open the bottle to make sure the ginger has done it's magic. My nose knows when the infusion is right. How do I know? Imagine what this fresh cut ginger in the photo below smells. In a few months, when you open the bottle the aroma will be similar.
Fresh thinly sliced ginger is essential.
Here's the ginger-infused vodka recipe I made today:
  • slice about 1 cup of peeled ginger into thin match sticks
  • remove the lid from two 750-ml bottles of Vodka
  • add the slices of ginger until level of the vodka rises to the top
  • add the top back to the bottle tightly
  • store in a dark and cool place for 3-4 months
How to Serve
  1. Slice a lemon and lime.
  2. Place half of each into a sturdy, thick-bottomed glass with 6 or 7 mint leaves (optional).
  3. Muddle* all of the above and set aside.
  4. Fill a cocktail shaker with ice.
  5. Pour a shot of ginger-infused vodka over the ice.
  6. Cap the shaker and shake for about ten seconds.
  7. Pour everything from the shaker into the glass you muddled in.
  8. Top your drink with a splash of seltzer.
  9. Ginger infused Martini: place all ingredients in the shaker, shake ten seconds, strain into a martini glass, and then drop a thin slice of lemon rind into the martini glass.
*To muddle is to combine ingredients, usually in the bottom of a mixing glass, by pressing them with a muddler (wooden paddle) before adding the majority of the liquid ingredients. You don't have to muddle, but really brings out the flavors.
Muddler
In the past when I made this infused vodka, I bought a really large bottle of vodka (1.75L) and waited 6-9 months before I serve it. In fact, the bottle shown below is coming up to a year old; it's very smooth and flavorful. When using the larger bottle, I poured out a shot or two to make room for the ginger. I didn't measure, but I used a piece of ginger about 2-3 inches long and dropped what looked like an obnoxious amount of ginger in the bottle.

I use the smaller bottles when I give them as gifts. Summer is a good time to make some if you want to give them for Christmas presents.
This is the larger size bottle I made a year ago. You can't add too much ginger.
Regardless of the size of vodka bottle you use, it's worth waiting several month before serving. I refrigerated my first bottle I made and I do not recommend this, as it never infused. You could refrigerate or freeze it after the flavor is released to your liking, but I never have. 
So, we are having a blizzard. Everyone panicks! I get worked up and nervous too. But I noticed something with the last few bad storms we have had since I started my Key program.

The food items I stock up on are are not my past normal survival foods, and my behaviors are different too!!!

Being stuck in the house used to mean, baking all kinds of stuff. I won't make a list, but I can tell you baking during a snow storm is FUN!!!

Being stuck in the house used to mean tons and tons of snacks!! Snacking while snowed in is fun!!

WAS FUN!!!!

Now I noticed, yes I still go to the store. Why? Well, I love to watch people. I Love to see what they are putting in their carriages to help them survive the storm.

But I noticed, my carriage is alot different from theirs.

I will still have milk in it, but no snacky things. No breads, no soda, no alcohol, no JUNK!!

hmmm, what has changed.

my whole food attitude has changed. Food is not an obssession with me anymore. I still like to eat, but all that food noise is quiet! So quiet, sometimes I have to really listen to know that I should eat.

I still get excited about some foods, I LOVE shrimp and lobster. I LOVE a good steak!! That can get my mouth watering.

By focusing on all the stuff I CAN eat, I pay no attention to the stuff I CAN NOT eat. I put them from my mind, and if they rear their ugle heads, I tap them away!!

I still LOVE being snowed in and it is still fun!!! I LOVE doing nothing, I love reading, spending time with my family, watching it snow, talking to my parents in Florida as I watch the snow and they tell me how hot it is!

But the food stress is gone! No more eating as much as I can to make the storm worthwhile.

I still prepare stuff ahead of time, but it is Key friendly, not poison!

Stay safe everyone! Enjoy your time snowed in!! But most of all, enjoy yourselves in a healthy new way!! A KEY way!!!

I went shopping yesterday as I needed to get some stuff for our vacation that is coming up.

One thing I desperately needed was a new bra.

There is a store at every mall I avoid like the plague!!! I hated walking by this store! My husband would try not to let me see him looking at this store, and I would cringe every time I would see the sign.

Do you know what store would make a fat lady just want to curl up and die?

Victoria's Secrets!

I keep hearing about how they fit you for bras and their bras are so good and so on and so forth. Would never listen because no fat lady in her right mind would ever walk in there!!

Well, yesterday my friend convinced me to go in and get measured. She has told me over and over that I would more than likely fit into one of their bras. Again, my mind is saying "now way!"

Well, the next thing I know, I am in their store yesterday getting fitted for a bra!

Guess what?

I walked out of that store with one of those little pink bags announcing to the world that I had bought something at Victoria's Secrets!

Now granted, I will never never be able to wear any of their other items, no way, but I fit into their bras!

How great is that!

I proudly swung that bag as we walked through the mall!

And then, you know what?

I got two, YUP two bathing suits!

Absolutely unheard of in my past!

Especially liking them!

WHO IS THIS PERSON walking around saying they are? ME!

But that is another blog post (with NO pictures)! LOL.
The comment was posted to What to Eat" and since that blog entry is a year old, I'm posting it here so more of you will see it. Thanks Anonymous!

Apparently, Siggis yogurt is from grass fed cows. (...remember that whole "free-range" is better for us). That was why we can have Siggis and no other yogurt. I would swear, in our class I remember her saying it was the only kind of yogurt we could have. AND we had to eat it with meat.

Other food ideas:
  • Taco meat on salad
  • Taco meat on cauliflower crust pizza
  • Tuna fish mixed w/ mayonnaise & onions or relish.
  • Tuna stuffed fresh tomatoes - great in the summer.
  • Zucchini lasagna (no pasta in it)
  • Zucchini 'fries' and carrot stick 'fries' (baked in over in olive oil and seasonings of your choice)
  • Zucchini & yellow squash sauteed with onions and a little butter.
  • roasted cauliflower (w/garlic) (have also added onions at times)
  • On the go - - take slices of salami, turkey, ham, or roast beef in a baggie w/ raw carrots or celery or radishes or peppers...etc
  • chicken breast grilled (after marinating in good seasons dressing, teriyaki, or bbq sauce)
  • chicken rolled around a bit of cheese and slice of ham... sauteed briefly on both sides to hold shape then baked (no bread crumbs. Season the outside of the chicken breasts before cooking.)
I run out of ideas too and it feels like I'm always having the same thing over and over. I am always looking for new ideas/recipes. :)
Even though I know I am down 5 sizes, I have discovered, not only do my eyes not see it in a mirror, I still am thinking like a FAT person.

Let me explain:

When I was at my heaviest:

we would go to a restaraunt, I would panic if the waitress was sitting us in a booth. I won't fit!

we went to people's houses for suppers, I would quickly scan the room and see what chair I could sit in without breaking it.

I am still afraid to go up our attic stairs as the stated heaviest safe weight on them is 250 pounds.

I am nervous about going on an airplane as I have needed seat belt extenders, and then if I am stuck in a middle seat I will overhang on the 2 outer seats!

Now I really know deep inside, all those things won't happen anymore, but it is very hard to convince my mind of it. I still try to hide in a store if I see someone I know, I don't want them to see all the weight I have gained.

It is crazy. I wonder when my mind will catch up with reality. I know I have lost weight, I see my size tags, and people tell me all the time. But my mind won't accept it.

To many years of failure, of gaining it all back, my mind won't let me see what is really happening. It is a constant battle to get rid of those 'first reactions' of the past. But I am working on it, and I am bound and determined, someday, I will see it and my mind will let me accept it!

Crazy stuff isn't it!! I had no idea how powerful our minds are until I went to see Julie!! Absolutely amazing to me!!

I have learned so much from Julie, food wise, mind wise, just absolutely mind boggling!!! But again, I am SOOO THANKFUL for her!!!

Where would I be today if I hadn't gone to see her? I can tell you, I would be a bed ridden person closing in at over 300+ pounds, on my way to dying young, to unhappy with myself to go anywhere or do anything.

So for me to fight with my mind because I can't see or accept the positive changes, well, I will take that anyday compared to where I could have ended up!!!
Turkey and Pickle Rolls
  1. Spread a thin layer of cream cheese on a slice ham.
  2. Place a small pickle slice near the center of one edge and roll the ham around the pickle.
  3. Slice rolls into bite sizes.
  4. Add toothpicks to keep them together.
 
A group of us gathered yesterday, at the New 2 You Family Boutique in Sunderland, Massachusetts, and shared an incredible array of dishes. It was inspiring to be in a room full of people who have been successful on this weight loss journey.
Group photo by our hostess Julie.
Julie and Rick were our fabulous hosts. Julie took photos of us and our dishes. I'll post the recipes and then add links to them on the recipe page. This may take some time, but I too want to have access to those recipes.
Collage of some of the photos taken by Julie.
 Here are just a few of the dishes...
Top left: deviled eggs
Top right: turkey & pickle roll ups
Bottom left: spaghetti squash (does not include real pasta)
Bottom right: squash soup with Kale
This is how good this French Meat Pie Variation was - it went fast~

Ingredients

  • 2 lbs hamburger
  • 1 pound breakfast sausage (sage)
  • 1 tsp poultry seasoning
  • 1/2 tsp allspice
  • 2 tsp salt
  • 1 tsp fresh nutmeg (1/2 tsp if dried)
  • 1 chopped onion
  • pepper to taste
  • butternut squash
  • butter

Directions

  1. Make mashed butternut squash by roasting the squash until soft.  
  2. Put in food processor with butter.  
  3. Set aside.
  4. Brown the sausage and hamburger.  
  5. Add onion and spices; simmer 10 minutes.  
  6. Put meats in a casserole dish, top with squash and bake 30 minutes at 350.
This dish was served at the 2/2/13 pot luck.
It has been a while since I have written on here, time has a way of flying by before I noticed. Time to slow down and 'smell the roses', so time just doesn't keep flying by.

Thank you to the people who were looking for me! Those words meant a lot more to me than you will ever know, I appreciate that tremendously.

One thing I am very pleased with is after almost 16 months on program, I have not strayed once. Did you hear that - NOT ONCE! Now if anyone knows me at all, you would realize that this is a major miracle!

I don't mess with the program at all! Like I once wrote in one of my blog posts: "If It Ain't Broke Don't Fix It" (June 28, 2012).

We are going on a 'honeymoon' in March. We like to do that once a year if we can and have done this for 4 or 5 years now. We go with other couples to places that are relaxing and tropical. It has been almost 2 years since we were able to do this. We couldn't go last year due to one of the couples' son was getting married during when we like to go, and we had a grandchild due.

So, 2 years ago, while planning the trip I was panicking! I had to go shopping because NOTHING fit! Everything was too small. It was horrid, humiliating and depressing!!! I couldn't find any skirts I could fit into, and horrors of all horrors, had to sew 2 of the same skirts together to make one that fit!! My dear friend was the only one who knew about that as she gave me one of the skirts. (I am sure my dear husband knew because of course the colors weren't exactly the same and it was quite obvious to me, but he never said a word)

My friend was having trouble finding stuff to wear too, but no where near as bad as I was!!!! It was 7 months after that last trip that I had my first appointment with Julie.

So now we are leaving in a few weeks. And guess what? I have to go shopping before we go! YUP, nothing fits me again, it is all TOO BIG!!!! I can't even imagine this! This is a dream come true for me! My husband has no problem with me buying clothes now! ( I am so thankful for Savers, great prices for on the weigh down!) I need a new bathing suit. Gulp! Still don't like wearing bathing suits, but guess what, I don't dread it this time. I think I am going to look for some exercise shorts that come down mid thigh and will hold me in, but not strangle me, and get a longer bathing suit top. This is so funny! I am actually looking forward to bathing suit shopping!

I have a couple summer skirts I can take in and use for the trip and I will have to get some tops, and a new bra! My new ones from a few months ago are to big already!

Got to get suntan lotion, and won't need as much because there isn't as much to cover!!!

And remember I told you about that skirt I had to make out of 2 skirts to go on my last trip? Well I burned it!

I may be loosing very slowly, maybe slower than others, I don't know. But at this point it doesn't matter, you see, I got to burn that stinking double skirt so who cares?
This is a great video about sugar. It's about an hour and a half long, but well worth your time.


In this video: Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin.
    Dr. Lustig's book (released Dec 2012): Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.
    Disclaimer: there is no affiliation between Julie and Dr. Lustig and the material covered in this video may not or may not align with Julie's program.
    Two years ago today I started this program. Instead of writing a long post about all the things that are different in my life, I'm sharing these photos from 2011 when I wore a size 30/32 and a few from recent months. I wish I'd had my photo taken today, but such is life!
    May 2011
    October 2011 - this was my favorite blouse (30/32)
    November 2011
    September 2012
    December 2012
    January 2013 - this photo is blurry, but I'll take it!


    By the way, did you know you can click on a photo to see it larger? You also have the option to view the other photos on the page by clicking on the next image (when viewing the larger image, look at the bottom of the page for the next image).
    Yesterday I was looking for a new meat recipe and I found just what I needed at Trader Joe's: Cabernet Beef Pot Roast. The roast is cooking in a crock pot as I type.

    Cabernet Beef Pot Roast - this was yummy!

    Cabernet Beef Pot Roast

    Ingredients
    • 1 Cabernet Beef Pot Roast from Trader Joe's
    • 1/2 cup of water
    • 6 carrots cut into thick slices
    • 1 large onion
    • small box of fresh mushrooms 
    Note: All vegetable are optional; add your favorites or just cook the pot roast alone with the water. The packages suggests browning the roast all sides of the pot roast in olive oil in a skillet, but I usually skip this step. I've done it both ways and I don't taste a difference either way.
    Trader Joe's Cabernet Beef Pot Roast
    Directions
    Add 1/2 cup of water to the bottom of a crock pot.

    Add the pot roast to the crock pot.

    Cut onion and carrots into slices.

    Top the roast with the sliced carrots and onions

    Cover the pot.

    Cook on low for 10-12 hours or high for 5-6 hours.
    Butternut Squash Fries with Cabernet Beef Pot Roast
    Related
    Earlier this week a blog comment came into my inbox that I wasn't sure how to respond. I approved the comment, which posted to a blog post from May 2012. I decided it was a great question to ask myself: What is wrong with you people - be happy u are down 2 or 3 sizes.
    I'm happy to fit into three new pair of size 18 jeans!
    I am very happy with my success, but it's true - there are times I complain "when is more weight going to come off?" In fact, I wined about this a just few weeks ago and I've dropped seven sizes. I embrace this question. I accept the challenge! My old ways of thinking have been with me for a long time. Changing how I think takes time, but I am working on this change.

    It's easy to get caught up in wanting to be further along in our weight loss journey and to lose sight of the fact that this process takes as long as it takes. We want the weight to come off faster (as in NOW). Our weight didn't come on overnight and it isn't going to come off overnight. We don't want plateaus, but plateaus are a sign that our body is healing. This is a good thing. Plateaus may last a few weeks or even a few months. Meanwhile, we don't need to beat ourselves up because it's taking so long.

    We're all learning to have patience with this process, to keep applying what we're learned in the classes, and to remember that this weight loss isn't the fast fix other programs promise us. If we stay the course, we will reach our goals.

    In answer to the question, yes, we are happy that we're down 2 or 3 sizes (or more), but sometimes we get in our way and lose sight of what we have achieved. Nothing is wrong with us. We're learning to keep things in perspective, it's all part of the process.

    Thanks for the humble reminder to be happy about our success.
    I  went with a friend to a Boston hair salon in March 2010 and I spent a lot of time and money with poor results: a horrible new hairstyle. What I realize now is that I was focusing my energy in the wrong place. A new hair style would never lead to the real change I wanted in my life. The real change I was seeking, came to me while following Julie's program.
    Left: January 2013
    Right: March 2010
    These changes came from the program, but I had a big part in this change too. There were promises I needed to keep, rules I needed to follow, and I had to keep out of my own way to let the process work. Recent comments on this blog inspired me to write about this important aspect of this program: rely on yourself - you have the answers to your food questions.

    Julie teaches us everything we need to know and how to train ourselves to stay on program. If you don't know the answer about a specific food, go quiet for a few moments and think about what you heard in class. I often ask myself "what would Julie say?" Using questions from those two comments, my though process would be to think along these lines:
    Can I have hummus? Hmm, what is hummus? Beans. Beans are dried. Oh yeah, we can't have dried foods. Okay, no hummus. What else can I have?
    What about coconut creamer? What is it? Half-and-half isn't allowed, so this probably isn't either. Also, since I don't read labels, I'm not able to really answer this one. Better skip this item. Milk (in any form) is a freebie, so I'll stick with milk. 
    I'm still having the urge for sugar. Do I blow my progress if I eat one lil chocolate. Will I stop losing? Oh yeah, I agreed not to eat sugar. Julie says that when I have sugar, my body wants more sugar. A trick she taught is to push the thought of eating sugar back each time it comes to me. [Remember the visuals she did when she talked about this.] The more I push back on the thought, the weaker it gets. Focus on protein for a few days and this craving will go away.
    Kefir is loaded with probiotics it's like liquid yogurt. It's a healthy choice and I keep it to a minimum. Oh, yeah, we're not allowed things that are "like" yogurt, we're only allowed (two per week and only with a protein) the brands Julie told us about. I really want the probiotics, so I'll look for them in another form.  [See recommendation by Nutrition Now PB8 Probiotic Acidophilus.]
    If you find there are too many things that you don't know if they're on program or not, you may consider going for a refresh. You don't have to wait until you are completely off program to go in to see Julie again. I went to see Julie to continue learning the program and sometimes to get an extra boost to help me before I went on vacation. At a refresh, you can learn, once again, what's on program, what's not on program, and why certain foods are not good for us to eat.

    There are times when I want to know how much weight I've lost. What is wrong with weighing yourself? A few things come to mind:
    1. We promised Julie we would not weigh ourselves. 
    2. Our body wants to know how much weight we've lost so it knows how much to gain back. If we don't know how much we weigh, then we're less likely to gain back that weight. 
    3. Like sugar, when you push back on urges to get on the scale, they will go away and most often a weight drop follows. Visualize the motions that Julie does when she talks about pushing back thoughts of sugar or going on the scale.
    4. Isn't reason number three enough to keep you off the scale?
    I too have been caught up in the idea to weigh myself on the one year anniversary date. As the date of my second year on program approaches (1/29/13), those thoughts surfaced once again. I shared my well thought out thesis, of why I should get on the scale, with one of my friends. She reminded me of how fatal knowing that number can be and I came to my senses before getting on the scale.

    I don't post a list of program foods on this blog for many reasons. One reason is that Julie encourages us not us to think so much about the program. The thinking process I described above is about retraining our brains rather than getting caught in our heads. We need to re-program our brains to this new way of eating and we can find the answers within ourselves. We learned all we need to know if the first classes we took from Julie. Another reason I don't post a list of foods: I don't work for Julie and such a list may cause legal (copyright) issues.

    This way of eating is expensive. When I talk to my healthy friends, I find that their foods, which of late are quite similar to what I'm eating, are expensive too. Healthy food costs a lot more than package and fast food, but not eating healthy foods puts a big price our bodies. The high cost of eating well is more about government food pyramids and marketing than anything this program sells. Our economy drives the cost of food. It is wrong that healthy foods cost more, but if you do some research, you'll see why many of the "pyramid" foods are not good for our body.
     
    Being the queen of foamy milk, when I saw this posted on the Facebook support group, I had to add it to the blog. I haven't tried it, but it sounds like an easy way to make frothy milk without needing a gadget, which may be helpful when traveling.
    Foamy milk; [ source

    How to Make Milk Froth without a Frother or Machine


    Ingredients
    • Fresh milk 
    Equipment
    • Small jar with a lid
    • Microwave oven
    1. Find a jar with a lid and fill it with as much milk as you normally like in your coffee (or other hot beverage). The milk should fill the jar no more than half way to allow room for the foam.
    2. Shake the jar with the lid on as hard as you can until the milk has become frothy and doubled in size. This takes us about 30 seconds.
    3. Take the lid off and microwave for another 30 seconds. The foam will rise to the top of the milk and the heat from the microwave will help stabilize it.
    4. Pour the milk into your coffee using a spoon to hold back the foam. Then scoop the foam on top!
    A few months after I started the Key Hypnosis Program for weight loss (January 29, 2011),  I asked friends to take photos of me, so I could visually see my weight loss progress. I cringed each time my photo was taken, especially side shots in my gym clothes. I cringed again a few days ago when I had my photo taken in the yellow shirt (shown below). When I looked at my photo this time, I could finally see my hips are smaller!
    August 2012 | November 2012 | January 2013
    I remember dressing for work that morning and then looking in the mirror; I only focused on the roundness of my hips. I knew my hips were smaller than they were last year, but I was still not happy with how big they were. When I saw the photo of me in my yellow shirt, I saw victory! Hip reduction by me and mother nature - not surgery!

    This is what I was talking about yesterday, when I blogged about taking photos so you can see your weight loss progress. The photos I posted yesterday document my progress, but seeing my photos side-by-side, especially in gym clothes, really emphasizes my weight loss. Waiting for the inches to come off my hips has been one of the most frustrating parts of this journey. But I've been patient. I stayed on program. And it has paid off.

    For me to reach my goal size, I need to continue giving up those foods that made me obese. Is it worth giving up sugar, carbs, and all of what used to be my favorite foods? You bet it is! Before I started this program, I was skeptical about anyone being able to relieve me from craving chocolate, deserts, pastas, fruits, and foods full of sugars and gluten, but that's exactly what happened.

    I no longer ask "when do I get to eat XX again" because I know XX is what led me to becoming obese in the first place. When I look at food options in a restaurant, I don't wine about what I can't eat, I look for the foods I "get" to eat. A friend of mine, who has always been healthy, does this too. Sure, there are times when we think, for a moment, how nice it would be to have XX from time to time. But even my healthy friend says there are things she no longer eats, because it's not worth the end result: wanting more and more of XX and finding you are stuck in a circle (of overeating) that you can't get out of no matter what you do.

    This journey has taken far longer than I expected, but it takes as long as it takes. The bottom line is that it's working for me and my life is changed in so many ways. If I go back to eating the foods I once thought I would "miss," the weight will come back too. Feeling good and being healthier means making permanent change. Talk to others on this program and many will tell you we've learned a whole new set of favorite foods. Seeing your options instead of what you can't have, makes it easier too.

    For those of you who haven't started this program and are curious to know all the details, wait for the details to come from Julie. Once you attend her classes, you'll learn everything you need to know about to achieve success and to maintain your goal size.

    Meanwhile, you don't need to know anything about the program except that, for most of us, this program really does work. You may be on a long wait list, but your time will come.
    Same shirt, different pants, six months apart
    Left: June 2012 (size 22/24 pants)
    Right: Dec. 2012 (size 18 pants)
    I started this program on Jan. 29, 2011 and in honor of my two year anniversary, I thought this is a good time to take a look back at my progress...
    March 2010
    April 2011
    July 2011
    November 2011
    June 2012
    January 2013

    Recently I wrote about measuring your success with a measuring tape. It's also a good idea to measure your calves. Who notices you're calves are smaller? Not me. That was until a few days ago when I slid my blue jeans into my boots, zipped them up, and then stood still for a moment when I realized: wow, I could not have done a year ago.
    Left: Dec. 2012 in Punta Gorda, Florida
    Right: Dec. 2011 in Washington, DC
    It was a cold and rainy December day when I bought those boots; my first new pair since 1972. I was on vacation in Washington, DC and my feet were tired, which I find is the best time to buy shoes, and I was determined that was the day to buy myself new boots. I tried on boot after boot, but I couldn't get my foot in any of them. I had trouble keeping my balance, but I would not let the salesman help me put on the boots. After all, if I bought them I would have to do this by myself at home.

    The salesman brought out a bigger size boot and that was the trick for me. Like Cinderella, my foot slipped into the boot and was a perfect fit. I remember being nervous about catching my skin in the zipper, but they zipped all the way up without a scratch. I was elated. They were beautiful, comfortable, expensive, and they were mine. I wore them out of the store and walked the half hour back to the bed and breakfast in Vernon Square.
    Linda boots by Mephisto
    In addition to measuring your body, calves, and arms, have someone take front and side photos every month, so you can see your weight loss more clearly. Put aside your "I don't like my photo taken" issues; you don't have to show anyone the photos. In the months ahead, you can view the photos and see the undeniable difference. 

    I was looking through this blog for photos from that DC trip, to put photos from Dec. 2011 next to Dec. 2012, but I was disappointed to discover I hadn't written anything about my DC trip nor had I posted photos. I went into my photo files this morning and found the photos I added to the top of this page.

    Sometimes life gets too busy to stop and write about it and this was one of those times. I blogged about my trip to Florida and the hot chocolate run that happened between the two trips. But there was a lot of changes going on for me physically and spiritually during that trip in DC, so I'm going to reflect back now.

    It was Dec. 2011. I was so proud about how much walking and running I did all over DC. Eleven months earlier I did not have the stamina to walk and run as I did all day for a week. Six months earlier I was in Alaska and I wish I had the energy in Alaska that I had when I was in DC. Heck, I wish I had the energy I have today when I was in Alaska, but I can only change today. Besides, this is all relative. The year before, I could not have done the amount of walking I did in Alaska.

    I was full of energy because I had dropped a lot of sizes. Today, as I look back through my blog, I see how my sizes were all over the place during these past two years. How is it that I was in a size 18 pants last year, but recently was excited about fit into size 18's? Not all size 18's are created equal. My recent purchases were 18's from JC Penney and my old 18's were from Lane Bryant. This all goes back to my point from a few days ago: successful weight loss is best measured with a measuring tape...and photographs!

    The two friends I traveled with in DC, rented scooters (for completely different medical reasons). They weren't bound to the scooters, but without them, getting around town would have been a challenge for all of us. Most of the time I jogged along side and sometimes ahead of them, as we made our way from the bed and breakfast to museum after museum. I felt like a little school girl who had been indoors all day and was finally allowed outside to run and play. Rain, snow, or bitter cold, could not dampen my excitement one bit. One of my friends said to me, from her scooter, "sometimes I feel like your running coach."
    Michelle (left) and Mary (right)
    One beautiful crisp winter morning, I visited a friend another friend in DC, who was staying at her daughter's in Eastern Market. I chose to walk to the 3 miles to the restaurant instead of taking the metro or bus. After we ate, we spent most of our time walking at the Farmer's Market and then I walked her half way home, so I could get a sense of the neighborhood, which was full of beautiful homes.
    Easter Market, Washington, DC
    After we went our own ways, I took a side trip and met Mary at a museum about ten minutes away. Due to major construction, I got terribly lost. Every ten minutes I checked Map Quest and it told me I was 7 minutes from my destination. For an hour, I walked in circles and I was always 7 minutes away from the museum. I was exhausted by the time I saw Mary.

    Mary traveled without her scooter that day and she was determined to cover a lot more distance on foot that afternoon. I knew when to stop and take care of myself and that's just what I did. After walking really fast and not being able to keep up with her, I finally said she should go on without me and that I'd catch up with her later.

    A few minutes later, I stopped for a late lunch. I remember that was the first time I'd had spare ribs in decades, they were incredible. Ribs became a favorite item for me when I ate out after that. After lunch, I phoned Michelle and learned she was just a few blocks away, so we met up.

    Walking home with Michelle and her scooter, my feet were killing me. Along the way, we passed a Mephisto store with beautiful boots in the window. I asked Michelle to go in with me and teach me what she knows about buying boots; she lives in Vermont and knows a lot about boots. I didn't try any on that day, but she showed me what to look for and what to avoid. A day or two later, I went back and bought my new boots.

    Me and my traveling buddies departing Washington, DC, Dec. 2011
    I made this chicken recipe tonight and it was delicious! That's roasted butternut squash on the side. I have three more pieces of chicken in the refrigerator and I've invited one of my work buddies to have lunch with me - after our workout of course.
    Chicken and goat cheese. Photo by Theresa
    Ingredients
    • 3 whole (6 split) chicken breasts, bone-in, skin-on
    • 12 ounces goat cheese, with garlic and herbs
    • Fresh basil leaves
    • Good olive oil
    • Kosher salt
    • Freshly ground black pepper
    Directions

    Preheat the oven to 375 degrees.
    1. Place the chicken breasts on a baking sheet. 
    2. Loosen the skin from the meat with your fingers, leaving one side attached.
    3. Cut 12 thick slices of the goat cheese and place 2 slices plus a large basil leaf under the skin of each chicken breast. 
    4. Rub each piece with olive oil and sprinkle generously with salt and pepper. 
    5. Bake the breasts for 35 to 40 minutes, until just cooked through. 
    6. Serve hot or at room temperature.
    Recipe source: Food Network

    My grocery store carries chicken breasts, with bones and skin, two to a pack, so I made this recipe with 4 breasts. The goat cheese came in 4 oz. packages, so I bought two of them and used one and a half packages, which I found to be just the right amount of cheese.
    I didn't see a message that work was delayed 2 hours until 7:30, after my physical therapy session. With two hours of found time, I decided to pick up some groceries on my way home and do some cooking.
    What's for dinner?
    I hadn't packed a lunch or made plans for dinner, so the spare time worked out great. I boiled the chicken and while that was cooking I made a double batch of meatballs. After I rolled all the meatballs and dropped them into the crockpot, I pulled out my food processor and turned chunks of chicken into flakes. I added onions and celery to the chicken salad, but I only added mayonnaise to the portion I'm going to eat today.

    It feels great to have cooked up a storm this morning and now I won't have to tromp across campus in the snow to get lunch at the deli, and dinner will be ready when I come home! There's othing like home cooking. (6:40 pm update: I left my lunch in the refrigerator and had to trek through the snow anyhow! Ah well, it got me out of the office at least!)

    Anyone else out there cooking this morning? I live in a condo, so I didn't have to do any shoveling, which I'm sure many of you are doing even as I type.

    I hope everyone's doing well out there getting dug out of the snow.
    I'm on program, in the river (eating the right foods), and exercising, although not as much as I'd like (I'm still doing PT for my arm/neck issue). But that's not everything I should be doing. I dropped the ball on a really big one: measuring my success.

    I'm really kicking myself for not following Julie's suggestion to measure ourselves along the way. If you haven't measured yourself, go do it now. Don't wait!

    I wrote down some crazy encrypted notes about my measurements when I first started, but I can't figure out my own code. I live alone, so how nuts is this that I didn't want anyone to know my measurements, so I wrote them in such I way that I can't decipher them. What do 5 numbers mean? Why is the first number smaller than the second number? Even if I take away the first number, there is no way those measurements can be right. I know I've lost more than 5 inches off my waist!

    That's the old me. Today, I'm taking control of my measurements. I've written them down and I'm going to write them down once a month until I reach my goal size, so I can see my progress.

    So, what's a girl to do when she's feeling like the same size? Go buy some new blue jeans! Yup, that's what I did yesterday. I feel great in them. They're a size 18 from JC Penney's, which has to be smaller than a size 18 from Lane Bryant. I know not all sizes are created equal, so I'm going to be focused on how good I feel in these jeans instead of why they aren't smaller.

    I was rambling on an on the other day: How come my jeans from summer 2011 aren't falling off me yet. Why haven't I lost more weight? When is this belly of mine going to dissolve. Am I still on a plateau? When am I going to reach my goal? It left me wondering what else am I not doing that Julie suggested?

    Well, my weight is coming off in different places. My rings are too big; my favorite opal rings swirls around and around. I missed the window of opportunity to wear it; now I need to get it made smaller. My wrists are much smaller. Recently a friend was going on an on about how small my wrists are now. I hadn't noticed! Another friend was complimenting me on how much my face has changed, how much smaller it is now. Weight loss doesn't only come off our hips!

    So, yesterday, I got out of my own way and stomped into JC Penney's, determined not to leave until I had at least one pair of jeans to take home. I found two different styles and colors and went home happy. I felt great wearing them all day today!

    Have you measured yourself yet - go do it now!


    Anonymous posted this comment on Before Your First Session (May 2012):
    I have been on the program for 6 months now without cheating at all. It has been fairly easy so far although I am nervous about the day I begin the maintenance part of the program. This will really be the test of my willpower! I started at a size 20 bottom and 1x/2x top. I am now a size 12 and med/lg. I am 5'8" with a large frame so probably size 10 is where I will begin maintenance. Good luck to all of the beginners...let the fast results motivate you to continue. You will be thrilled with the results!!

    Ingredients
    • 4 skinless, boneless chicken breast halves
    • 3 cloves crushed garlic
    • 3 tablespoons ground ginger
    • 1 tablespoon olive oil
    • 4 limes, juiced
    Directions
    1. Pound the chicken to 1/2 inch thickness. 
    2. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. 
    3. Seal bag and shake until blended. 
    4. Open bag and add chicken. 
    5. Seal bag and marinate in refrigerator for no more than 20 minutes.
    6. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. 
    7. Dispose of any remaining marinade.
    Ingredients 
    • 3 lb pumpkin
    • 3 cups chicken stock
    • 1 onion, chopped
    • 3 garlic cloves, roasted 

    Directions
    1. Preheat the over to 400˚ F.
    2. Cut the pumpkin in half and roast it for 45 minutes. 
    3. Scoop out the seeds. 
    4. Put the pumpkin into a blender along with the roasted garlic, onion and chicken stock.
    5. Mix to your desired consistency.
    The carotene's found in pumpkin are converted to Vitamin A, which is essential for a strong and healthy immune system. One cup of pumpkin a day will get you to the recommended daily dose. This pumpkin soup recipe from Dr. La Puma is is so easy to make and delicious, you’ll want to freeze it to always have on hand.

    Source: Chef MD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy by John La Puma, M.D. 
    By Chris Laferriere Rapose

    Sloppy Joe Pie

    Ingredients

    2 large eggs
    1/4 cup half and half
    1/4 tsp pepper
    1 tsp or 1 packet mustard
    1/2 tsp salt
    1 tbsp white vinegar
    4 oz mayonnaise
    1 tbsp worcestershire sauce
    2 stalks large celery
    1 clove garlic
    1/3 cup chopped onions
    4 oz tomato sauce
    1 lb lean ground beef
    8 oz shredded cheese

    Directions
    1. Brown the hamburger with the celery, onion and garlic; drain fat.
    2. Add tomato sauce, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer uncovered about 10 minutes or so to blend the flavors.
    3. Put meat mixture in the bottom of a well greased glass pie plate; mix in about 1/2 the cheese. Spread remaining cheese on top.
    4. Beat the eggs in a small bowl and whisk in the mayonnaise and cream.
    5. Pour custard mixture evenly over the cheese.
    6. Bake at 350 °F (175 °C) for 30-35 minutes until nicely browned.
    7. Let stand 10 minutes before cutting.

    Creamy Corn and Shrimp


    Ingredients

    5 slices of bacon, diced
    4 ears of corn, kernels removed
    1 med yellow onion, diced
    1 cup of whole milk
    3 T snipped fresh chives
    1/2 t salt
    1/4 t pepper

    Directions
    1. Cook bacon in  large sautee pan over medium heat until crisp. 
    2. Remove with a slotted spoon and set aside. 
    3. In the same pan, remove all but 2T of the bacon fat (compensate with olive oil to reach 2T if not enough) 
    4. Add corn and onion; cook over med heat untill softened. 
    5. Stir in milk and bring to a simmer, cook for 1 min.
    6. Turn off heat and still in 2 T of chives, 1/4t salt and 1/8t of pepper and the bacon.
    7. Skewer the shrimp, brush with olive oil and season with remaining salt and pepper. 
    8. Grill shrimp for 2 min per side or until cooked through. serve shrimp over corn and sprinkle with remaining chives.
    Ingredients

    1 stick of butter
    1 packet dry italian dressing mix
    1-2 lemons
    5-6 boneless chickem breasts

    Directions
    1. Put  Stick of butter in bottom of crock pot and allow to melt. 
    2. Lay chicken in pot. Sprinkle Italian dressing packet over chicken, drizzle with lemon juice, pop the lid on. 
    3. Cook on high 4-5 hours, or low 6-8 hours
     By Allyn Spacek

    I serve this topped with cilantro, with mashed butternut squash. The sweetness of the squash mixed with the spiciness and vinegary-ness of the pork is awesome. 

    Pepperoncini Pork (Slow Cooker)


    Ingredients

    1 pork roast, boneless, about 2-3 pounds.
    1 jar, 16 oz or so, pepperoncini.

    Directions
    1. Place pork roast in crock pot.
    2. Pour pepperoncini over (liquid and all).
    3. Cook on low all day, til pork falls apart when shredded with two forks.
    4. Remove pork from pot and shred with aforementioned two forks.
    At the end of this month I'll celebrate two years following of Julie's program. To kick off my celebration, I changed the way my blog looks and I changed the name and address (URL) of this blog to Friend of Julie. If you can read this post, you're at the new web address!
    This was a joyful day at the farmer's market in Sarasota, FL last month.
    My new year resolution for 2013 is to bring more joy into my life and to share that joy with others. May your life be full of live-changing and joyful events. Happy new year everyone!