Elizabeth Taylor in her old age said the elastic waistband was a girl’s best
friend. Diet gurus, though, advise “The elastic waistband is bad for your diet” so I’ve been trying to wear real waistbands with buttons and zippers and stuff. And clothes that fit, not caftans suggestive of a camel ride.
I feel, in the words of Drew Carey appraising himself in a Speedo, like a Bosc pear with a rubber band around the middle.
But I am reminded every time I move or breathe that I reside on Planet Fatso (John’s unkind words to Garfield in last Sunday’s comics). So maybe it’s a helpful device, a little noodge as soon as I start thinking about supper.
Filling out a Transformation Nation Application this nation, I had to calculate my BMI to see if I qualify for this fabulous free program at the YMCA. I do. Sigh.
This past week I got myself to the Y no fewer than 4 times so I gave myself “a break” on the calories. Trying for no more than 2000 daily and trying to cut the sugar waaaaaaaaaaaaaaaaaaay down (my dental hygienist just told me that my inflamed gums at Christmas time were symptomatic of pre-diabetes).
I feel better this morning in about 5 different ways. Sugar is involved in inflammation, no doubt about it. And inflammation (joints and muscles) makes one want to sit in a lump, not be a body in motion.
Question of the week: On “Biggest Loser” Tuesday night Jillian asked young woman who had been quite an athlete before porking out, What happened? Figure it out, it’s important to your success.
Angry parents, an abusive father, isolation, the melody lingers on. And today I suspect it has even more to do with my frustration about where I live and what I’m doing with my so-called life. So I’m going to get off the computer and pack a box.
We’re eating several soup suppers a week during this cold weather. It warms us up, it’s usually got plenty of vegetables and calorie numbers are generally lower than those for, say, a bowlful of steak and mashed potatoes.
This soup made with sausage would be redundant. It’s wonderful without.
Tortellini slow-cooker soup
1 9-ounce fresh or frozen tortellini (I used mushroom-stuffed)
1 6- or 7-ounce bag fresh spinach (you can substitute frozen)
2 cans Italian-style diced tomatoes, un-drained
4 cups vegetable broth
1 8-ounce block reduced-fat cream cheese
Salt and pepper to taste
Combine ingredients in slow cooker and cook on LOW for 5 to 6 hours.