Chicken with Bacon, Tomato and Thyme

 Number of Servings: 2

Ingredients

    4 slices bacon, cooked
    2 chicken breasts, boneless, skinless
    1 tbsp olive oil
    1 clove garlic, minced
    1 tbsp chopped red onion
    2-1/4 inch sliced tomato

Directions

Place bacon slices on a sheet pan and bake in a preheated 400*F oven for about 10 minutes until half cooked.
Remove and reserve.
Working on a sheet pan, coat the chicken breast with olive oil and garlic.
Sprinkle lightly with salt and pepper.
Next, wrap 2 pieces of bacon strips criss cross around each piece of chicken forming an “X’ pattern in the center. Sprinkle with the diced onion and place a thick slice of tomato and a couple sprigs of fresh thyme in the center of each breast, tucked under the bacon.
Bake until chicken is completely cooked and reaches an internal temperature of 165*F, about 30 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user GRANNY2 
Nutritional Info
  • Servings Per Recipe: 2 
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 13.9 g
  • Cholesterol: 51.9 mg
  • Sodium: 249.5 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 20.5 g

Source: recipes.sparkpeople.com

Yoovie’s PLATEAU Theory - reposted for SELF

Wednesday, January 11, 2012

Your brain does not evolve at the same rate as your body.

Major sections of your personality hinge on your perception of your physical appearance.

Which is controlled by your brain.

Which doesn’t change as fast as your body.

You following me still?

As you change the shape of your body, your perception of yourself does not necessarily change at the same rate. Where you may have gone from an 8 to a 6 or from a 22W to an 18… your perception of your body might not have changed at all.

This is very hindering!

“I’ve lost 50 pounds but can’t really seeee the difference!”
“I had to buy an entirely new wardrobe but I dont feel smaller.”
“I have no idea what the scale is talking about, cause I still see the fat.”
“THIS IS BULLSH*T!”

You’d think that losing the poundage would be an instant and immediate change in our reflection. But that reflection has to go through our brain filters first.

Our brain filters… some good some bad. Like?

1. Comparing to the person next to you or someone else in general. That’s the first and quickest way to alter your perception away from your simple sense of sight.
2. Comparing yourself to what you USED to see. This can be good or bad. If you are used to seeing your reflection span the entire width of the mirror and now there are several inches of bathroom wallpaper visible behind you, AWESOME. But you can see how comparing to your old self would also affect what you actually see in front of you, negatively.
3. Inner critics. Moms, aunts, best friends, significant others… all those unwanted, unbidden opinions floating around in your head… alter what your brain is processing.
4. Self-inflicted expectations. These can also be good or bad. Expectations to eat right and be active can have a postive reinforcement in your brain filters. Expectations to lose 9 jean sizes between New Year’s and the beach… ehhhh notsomuch helpful.
5. This is the tough one. This is the Reflection that you have gotten used to seeing. The YOU that you ARE. The grownup, this is me, reflection. When we are very used to seeing one person in the mirror, and she starts looking very different…. it can be very disconcerting.

NOW hold that thought….

When you are doing cardio or ST.. and you need a rest to catch your breath and get your bearings… do you take it?

When I run, I run a block or three and then walk a block, run a block or three and then walk a block. It dawned on me yesterday that that is EXACTLY how my weight loss progress goes. But if I walk too long instead of hopping back into a run at the next block… lol guess what, no loss.

emoticon Running = losing steadily
emoticon Walking = maintaining
emoticon Stopping = gaining or giving up.

Now… I walk until I can give my poor ankles a break, catch my breath and adjust my tits. Change the song on my iPod, take a picture, drink some water, ogle a hottie running past. Tie my shoes, wipe the sweat off my face, get it out of my eyes and decide which direction I will go next.

We need these little moments of walking. Think about it.

emoticon Give my ankles a break = time off for injuries
emoticon Catch my breath = take care of other things going on that have higher priority
emoticon Adjust my tits = rearrange your schedule
emoticon Change the song on my iPod = find a new way to invigorate yourself
emoticon Take a picture = stop to smell the roses along the way OR take a progress picture, take stock in how far you’ve come
emoticon Drink some water = check in on how you are caring for yourself
emoticon Ogle a hottie running past = time out for silly ish
emoticon Tie my shoes = make sure you aren’t doing anything the unsafe way
emoticon Wipe the sweat off my face = slough off the bad habits you’re steadily dropping
emoticon Get it out of my eyes = (DING DING DING - PAY ATTENTION) GIVE YOUR BRAIN’S PERCEPTION OF YOU TIME TO CATCH UP TO WHAT YOU REALLY LOOK LIKE AND FEEL LIKE NOW. YOUR ABILITIES AND DIMINISHED LIMITATIONS. There’s a new ‘you’ to get used to in the mirror.
and
emoticon Decide which direction I will go next = Decide which path to take. Do I keep maintaining this walk for a little while until I have done all those things? Do I stop? Do I quit? Can I start running again now? Left? Right? Up the hill?

There are so many things right there that we can get hung up on when we reach a plateau. Sometimes we’ve handled everything except the part where we are giving our brains and bodies enough time to SYNC UP AGAIN. It’s frustrating, I know.

Sometimes, the more weight you’ve lost… the longer that plateau might last, even if you never stop exercising regularly, never give up eating right, never slow to a walk… but it’s time that you NEED so your perception isnt completely out of whack.

I KNOW. BELIEEEEEEEEEEEVE ME, I KNOW. I spent last summer in agony, trying to live in a body that was 90 pounds smaller than the me I’d been used to for a decade. 90 pounds. That’s like… Justin Beiber.

I looked a million times better. My skin was radiant from all the water, my hair was badass as usual, but I was taking turns too widely, sucking in my stomach to edge around a chair when I had more than enough room to walk straight past it. Wearing clothing 3 sizes too big. Avoiding any kind of attention at all. Getting angry when someone would tell me I was beautiful and fit because obviously they were mocking me. I was hiding behind people (and door frames/lazy-boys/kitchen islands) still, I was being so harsh on myself. I FLAT OUT REFUSED to date anyone who was physically fit. O_o (wacked out yo)

My stubborn ass needed a plateau so I could get used to my new body.

Here’s the trick though… you can’t walk forever. One day, you will wake up…. and JUST like the day you woke up and decided (for real) to START this mission to get a better body (for real) and you will realise you can move on from your plateau. You will start running again, and your mind and body will be as one and THEN…

Then the magic happens.

How else would you describe the fact that your body won’t lose any weight that your brain doesnt want it to, despite all physical efforts?

If you’ve hit a plateau, see if you need to adjust your tits, ogle a hottie, tie your shoes, get the sweat out of your eyes or if you are just waiting to pick a direction to go next.

And when you figure it out… grab your brain and start running again.


believe-toachieve.tumblr.com

PS. just dont use this as a friggin excuse or weightloss karma will bite you HARD, babydoll.

Pipe Cleaner Plan

Thursday, January 05, 2012

FIRSTLY, MY APOLOGIES FOR BEING IN THE POPULARITY CONTEST AGAIN.

Did you ever play with pipe cleaners when you were a kid?



Did you know that they were created for unfun work like cleaning medical equipment and grandpa’s pipe? They are made for function only. A soft absorbent material wrapped around a flexible backbone to keep things in the right place and not break or get stuck.

Not unlike our bodies.
And definitely not unlike our weight loss plans.

How so?

Well- we all know the unfun part of this.

emoticon Eat right.
emoticon Exercise consistently.
emoticon Drink Water.
emoticon Get enough sleep.
emoticon Wash your workout clothes.
emoticon Repeat.

This is the wire in the middle.

We can bend it to match our lifetyles, but if you are constantly bending it this way and that and all over the place, eventually it gets so kinked up that you need a fresh one.

Its not starting over, its just grabbing a new pipe cleaner.

But… humans being what they are, pipe cleaners did not remain grey and functional and boring cleaning implements. They turned into wild and crazy fun colors and we started inventing ways to turn them into creative sources of entertainment.

So we have to look at the wire part again and see what kind of fun absorbent color we can wrap them in.

emoticon 1. Eat right: wrap this in an enthusiasm for trying new foods and replacing the bad foods with healthy delicious things we’ve never (or rarely) try.

need crunchy and salty chips? try pretzels, healthy crackers like triscuit (my fave - esp dipped in hummus or cottage cheese) or wheat thins, goldfish, sunsflower seeds, cheezy rice cakes and popcorn.

need something crunchy but you want it sweet? try things like caramel rice cakes, or nuts with cinnamon, or pecans or walnuts with craisins or something, apple slicess with peanut butter, a quarter of a cup of ice cream mixed with dry cheerios… get creative.

want just plain sweet? hit the yogurt, the cereal bars, strawberries and (dark) chocolate, 100 calorie packs (JUST ONE, CRAZY LADY), hot cocoa, peppermints, raspberries, frozen grapes… it does NOT have to be skittles in a milkshake to ease an actual sweettooth.

emoticon 2. Exercise consistently: It doesnt say run 30 miles a week and do 100 pushups every morning, does it? Noooo. It leaves the HOW 100% in YOUR hands. And when you know how to do something well, it gets more and more fun.

Want group exercise? there are millions of classes from spinning to latin dancing that will work you into a feverish sweat alongside people you can laugh and compete with.

Need to burn off some aggression? Boxing and kickboxing with inanimate objects can replace years of therapy in some cases.

Need pure fun? rollerblading, hula hooping, dancing in your livingroom, cartwheels, jungle gyms, playing with your kids… if you do these things for TWENTY MINUTES STRAIGHT twice a day, they work. Imagine if youre having a blast and do even more.

Need organization? join a local sports team at the Y or something, volleyball, tennis, basketball, choose your poison.

Want old fashioned? do a couple weeks of regular calisthenics.

Want slow and steady and strengthening? Try yoga or pilates or yogilates and treat your mind as well as your body.

Want fast and furious? buy a bike and work on going farther and farther and farther

Want to feel self-propelled? start the couch to 5K program as a stepping stone to the freedom of running, which in turn leads to exploring your sense of adventure in a world where all you need is your feet and a beat.

There are so many exercise options out there that “exercise consistently” CANT get boring. Something not working anymore? THat pipe cleaner all kinked up? Get a new one.

emoticon 3. Drink water. Add lemon or raspberries to it. Get a personalised, just for you, awesome reusable water bottle. Decorate with with decals, or your favorite exercise mantra. Freeze ice cubes with bits of fruit in them to make your boring glass of water look expensive and luxurious. Drink it ice cold (if you dont have tooth problems) and refill EVERY TIME IT GETS EMPTY… or it will just sit there until it ends up being left behind every day and forgotten for weeks.

emoticon 4. Get enough sleep. Make your bedroom into a heavenly cloud of peace and beauty and nurturing solace and a haven from the craziness of the world. Dont use your bed as a place to play with electronics- especially right before you go to bed. Did you know that if you spend time with technology before bed, it hampers the ability of your brain to turn off, which then makes you sit back up, re-open your laptop and continue surfing til 4 am? Its a vicious self-injuring cycle.

READ A BOOK or listen to music. Start dimming the lights (or switch to a lamp instead of the overhead light) and leaving behind technology about an hour before bed to send secret messages to your brain to start calming down.

emoticon 5. Wash your workout clothes. Just do this do you have no excuse tomorrow.

emoticon 6. Repeat: Grab a new pipe cleaner and redo your spark page. If a cycle is dulling, make a different one.

ALL OF THE POWER IS ENTIRELY YOURS.

emoticon Things that break or kink up your pipe cleaner plan emoticon

emoticon 1. Saying “I have to go to the gym everyday” if you don’t already go several times a week. You cant go from 5% to 100% in a snap resolution. You must build so you can teach your body with love to adjust to your new lifestyle. You cant just tell your child, YO KID FROM NOW ON YOU HAVE TO GO TO SCHOOL AT NIGHT AND SLEEP ALL DAY. AND NONE OF YOUR FRIENDS ARE GOING TO GO WITH YOU. wtf. NO.

Start by saying something like, I have to work out twenty minutes every day. THAT IS DOABLE. That’s like telling your kid, ok starting tomorrow, we are going to leave 10 minutes earlier for school ok? It may mean you have to wake up slightly earlier. BUT FOR CRYING OUT LOUD, DO YOU WANT TO CHANGE THE SHAPE OF YOUR BODY OR DO YOU WANT TO LAY ON YOUR BED FOR 10 MINUTES?

If you really truly actually want to change, and are ready to change… stop finding the best excuse not to. Is changing yourself worth 10 minutes in the morning and 10 at night? No? Ok, I guess you really dont want it. Bye.

emoticon 2. Refusing to forgive yourself. If you miss a day, and you punish yourself by giving up because there is no way to fix a broken streak… then you want to be a failure because you didnt fail until you decided you did. Missing a streak or having a binge day does NOT cancel out all the other days when you did the right thing. So effing what. that was yesterday. BE GLAD YOU EVEN HAVE A TODAY.

emoticon 3. Lying to yourself. Saying you worked out longer or did more reps than you did or not tracking that cake batter bowl that you licked clean is LYING to yourself. Why would you do that to yourself? Why be mean like that? What does it gain you? Guilt? Regression? Denial? NOT SEXY YO.

Here is why you want to track those things properly. If you look back at your results in six months and cant figure out why you can still only do 25 pushups.. because you forgot you were lying at the beginning and could only do 10… then how are you able to measure your progress.

emoticon Compete against your former self always.
emoticon Beat your own actual PR.
emoticon Be proud of your clean eating so you know its ok to have sweets when you do.
emoticon Track those sweets.
emoticon Evolve into a stronger healthier individual.
emoticon NO CHEATING BY LYING.

I swear to you that being honest with yourself is not only ok… but its the only way to win.

So take your new shiny 2012 pipe cleaner plan, and change from some boring medical apparatus into an adorable, completely unique, fun colorful expression of your personality.



Deal?

(feel free to share this with anyone you think may benefit, as it is not about anything personal Im dealing with :) )

HOW SWEET IT IS….??????????????

Tuesday, December 20, 2011


*pic from kaiodee.com

emoticon Please raise your hand if you measure out sugar and just eat it… crunch crunch crunch.

emoticon

emoticon Please raise your hand if you add sugar to your coffee, bake with it or have dessert a few times a week?

emoticon

emoticon Raise your hand if you think that eating a pile of plain sugar is better for you than eating a Snickers bar.

emoticon

emoticon Raise your hand if you know how much sugar the American Heart Association recommends daily, added sugar… not naturally occuring sugar.

5 tsp.

FIVE TEASPOONS.

Now, I go over that, I think. I probably have somewhere between 5 tsp and 2 tbsp of added sugar a day- between coffee and a snack, etc.

But I want to give you a breakdown, because there are a few people on SP that are going around offering a ‘tip’ that eating a cup or a half cup of sugar instead of a candy bar is so much better for you because pure sugar does not contain fat….

PLEASE… LET ME SQUASH THE BS OUT OF THIS “TIP”. (With the help of Dr William Coda Martin and William Dufty)

FIRST: THE NUTRITIONAL FACTS…

1 cup of sugar….
calories 774 
carbs 200 
ZERO nutritional value.

the challenger: Let’s use a standard sized Snickers bar…

calories 280 
fat 14 g
sodium 140 mg
potassium 184 mg
carbs 35 
protein 4g
fiber 1g
b-12 1.5%
b-6 2.6%
Vitamin E 4.3%
Copper 7.7%
Folate 4%
Iron 2%
Magnesium 10%
Manganese 10%
Niacin 10%
Phosphorus 11%
RIboflavin 4.4%
Selenium (cancer fighting!) 6.4%
Zinc 10%
(and other Im sure)

NOW….

If your point is that a cup of sugar has less already existing fat than a snickers, you are right.

If your point is that this makes it a healthier alternative, you are whacked.

Sugar is a food… but it is also A POISON which is why we can only have it in small doses.

emoticonelling words!

World English Dictionary:
poison (ˈpɔɪz ə n)
— n
1. any substance that can impair function, cause structural damage, or otherwise injure the body
2. something that destroys
3. a substance that retards a chemical reaction or destroys or inhibits the activity of a catalyst
— vb
10. to retard or stop by the action of a poison
11. to inhibit or destroy (the activity of a catalyst) by the action of a poison
Related: toxic

How is sugar a poison?

Well let’s see how overdosing on sugar can impair function, cause damage, injur the body, retard chemical reactions, inhibit catalysts and be overall TOXIC.

emoticon 1. It is a poison because it has been depleted of its life forces, vitamins and minerals (as I showed you above). All that’s left is pure cabs that your body CANNOT USE without the proteins, vitamins and minerals that were yanked out of it.

Every plant is supplied with all of these things because they are required for their own metabolism, without excess, a perfect balance. Without all this other stuff, these carbs turn into dangerous kinds of sugar, one kind accumulates in the brain and nervous system, anoher in red blood cells. This keeps the little red guys from getting the oxygen they need to just act normal, much less be able to get enough oxygen all over your body to exercise!!!! So… Poison #1- beginning of a degenerative disease

Nutritionists consider refined sugar to be a “lethal substance” because it provides only empty caloriesand none of the minerals which are present in the actual plant. The parts you need to process it, have been removed.

emoticon 2. On TOP of that: the digestion of sugar robs the body of the good vitamins and minerals it DOES have JUST trying to BREAK IT DOWN TO GET RID OF IT.
The “detoxification and elimination” of sugar wreaks havoc on your entire system.

“So essential is balance to our bodies that we have many ways to provide against the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilized and used in chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a more normal state.”
SOURCE: www.globalhealingcenter.
com/sugar-problem/refined-
sugar-the-sweetest-poison-of-all

^ remember how all those things are in a Snickers bar… mhmmmm

Eating plain or “raw” sugar by itself leaves your body with an abundance of acid that just keeps growing and growing and effing up your fragile balance. At least when mixed or dilluted or dissolved in other foods, it has HELP being broken down. But making a habit of this means that your bodyhas to start pulling minerals from deep deep deep down inside of you to try to fix it. So its causing your body to destroy itself and lose all of its strongest structural support, just so you can soothe a pure sugar addiction. NOT NICE PEOPLE! THATS MEAN! MEAN TO YOUR BODY! VERY MEAN!

“Excess sugar eventually affects every organ in the body. Initially, it is stored in the liver. Since the liver’s capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver EXPAND LIKE A BALLOON. When the liver is filled to its maximum capacity, the excess is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored in the most inactive areas: THE BELLY, THE BUTTOCKS, THE BREASTS AND THE THIGHS.

When these comparatively harmless places are completely filled, fatty acids are THEN distributed among ACTIVE ORGANS, such as the HEART AD KIDNEYS. These begin to SLOW DOWN; finally their TISSUES DEGENERATE AND TURN TO ***FAT***. The whole body is affected by their reduced ability, and ABSNORMAL BLOOD PRESSURE is created. The parasympathetic nervous system is affected; and organs governed by it, such as the small BRAIN, become INACTIVE OR PARALYZED…..Too much sugar makes one sleepy; OUR ABILIT TO CALCULATE AND REMEMBER… IS LOST.”
(same source as above)

DONT even get me started on type 2 diabetes.

emoticon 3. Anything that causes withdrawal symptoms is obviously a poison. You might as well do drugs.

YES IM UPSET ABOUT THIS.

YES I THINK THAT PEOPLE WITH A POOR DIET ARE OBSESSED WITH FINDING LOOPHOLES THAT ALLOW THEM TO CONTINUE TO EAT LIKE UNSUPERVISED CHILDREN.

YES I THINK THAT IS EMBARRASSING.

YES I THINK WE ARE HERE BECAUSE WE ARE READY TO FACE THE UGLY TRUTH AND CHANGE OUR LIVES, NOT EXHAUST OURSELVES TRYING TO JUSTIFY WHAT WE DONT WANT TO CHANGE, NO MATTER HOW MUCH IT HURTS US.

If you want to cook your food in butter, baby go for it.
If you want bacon with breakfast, baby do your pig right, I know I do.
If you want to have a Snickers bar, baby get you one, but workout later k? lol
If you want to add sugar to your coffee, me too baby, 2 packets in my 16 ouncer, please.
If you want to sit down and measure out a pile of sugar to crunch on, baby stop that insanity…. its poison.

Trigger Happy Hell Bent Holidays

Monday, December 05, 2011



Dec 5-12 Assignment:

5000 cumulative total jumping jacks
conscious increase in fiber
conscious reduction in sugar
no drinking calories other than coffee
and maybe one redbull
go back to cutting up fruit for snacks, instead of walking to the bodega for junk food
skip chocolate, go for cinnamon, its better
work on new task-based grocery list
Never say anything about yourself that you dont want to come true.- Brian Tracy



I fell down yesterday.
I was walking down the hill between 6th avenue and 5th avenue on 46th Street in realllly sexy helled boots. I fell forward and skinned my right knee and its all black and well… crusty bloody disgustingness. frowny face. I hate getting hurt.

Its been decades! (about 8 months) since I skinned my knees! (that was black ice, not my fault)

Remember playing all day and coming home with scratches, bumps and bruises that you didn’t care about? I do. If I came home today, looking like I came home when I was 8… I guarantee you I’d be laying in the middle of the livingroom floor demanding that someone come save my life.

It’s winter now. I can tell by the cooler color of the light in the air. Its whiter, bluer, etc. It aint golden no mo. Winter means the sun sets at 3pm. I get home from work around 7. The sidewalks are packed from side to side for 10 miles with no way to squeeze through those slow moving elephant herds.

I mean… moms with strollers that are texting and taking a step with their right foot…
left foot…
shuffle to right foot…
shuffle to left foot…
shuffle to right foot…
shuffle to left foot…

UGH

remember in high school when you had to run a mile and there was always that group of girls that would walk the entire thing, because they were too cool for track, too hot for sweat, and had just plain too much attitude to give a rat’s ass about what they looked like, what their body was capable of, what it meant to refuse to exercise for the rest of their lives, what the teacher had to teach or how much it hurt that girls that were trying, when they passed the molassas group of bitchy whiners who would yell out things at the girls that zoomed past?

Seen any of them on facebook lately? I mean… more than a headshot?

Nope? Didnt think so.

Tonight Im going to workout out in honor of the girls at the end of the track that refused to expend energy because it wasnt cool enough.

I gotcher cool right here.

And Imma get it done despite the elephant herds.
Despite my ripped up bloody crusty knee.



I believe I can do 5000 jumping jacks between now and Dec 10. That’s 1000 per day and a day of rest. I can do 1000 jumping jacks in a day.

I’ve never done it before.
I bet I could though.

Think I can do 10 sets of 100 before I go to bed tonight?

Im also going back to a couple of things that helped me last year when I was still losing weight.

High Fiber in the morning
No drinks with calories other than coffee and the occasional redbull (for work purposes only-mandatory)
Switching out cinnamon for chocolate (in lattes, desserts, breakfasts, snacks, spices, garnishes, etc)

^ these three things tell me something else that I have forgotten since I stopped losing weight.

I lost my mornings.

I used to walk to work and get my 20 minutes on the way there and 20 more on the way home easy peasy… but now I walk 4 minutes and sleep in the van for an hour on my way to work. I need to reclaim my mornings.



RECLAIM SUNRISE!

emoticon Start having breakfast at home before leaving, instead of at your desk when you get to work.
emoticon Set your alarm for 45 minutes earlier.
emoticon if you can’t go for a run, go for a walk.
emoticon if you can’t go for a walk, do an ST session in your room.
emoticon if you can’t do ST, do at least 100 jumping jacks.
emoticon there is always time for jumping jacks.
emoticon there is nothing wrong with only exercising for 20 minutes in the morning.
emoticon 5 minutes to put on your workout clothes. YES FIVE.
emoticon 5 minutes to walk in circles, locate keys, tie shoes
emoticon 20 minutes to run around the hood
emoticon 30 minutes is enough time to make a difference in your day.
emoticon Its nice arriving to work with a brain that’s alive.
emoticon If I dont get this into a habit quickly, I will only see sunshine on weekends because of my work hours and that is not acceptable and is just asking for SAD.
emoticon You can only do the sunshiny morning runs that you love so much… IN DA MORNIN
emoticon If you can reclaim time for yourself in the morning, for a workout, a bath, the time to enjoy the process of getting ready for the day… then you automatically win the day. You’ll feel better and you wont have to worry about working out because it will be DONE DONE DONE already.




I’m going to have to get trigger happy.

impatient
impulsive
quick tempered
with minimal thought processes

I think I could embrace this. What if every time something pissed me off, made me sad, made me happy, tickled my fancy, triggered a memory… a smell, a song, a feeling in my bones… set me off on an impulsive selfish run?

Cant wait
Wont wait
Need it now
Gimme Gimme Gimme
Get out my way
click click BANG
im gone…

I think Im going to do my best to have a trigger happy December to kick off my hell-bent holiday season.



emoticon HELL BENT HOLIDAY SCHEDULE WEEK ONE! emoticon

hell·bent   /ˈhɛlˌbɛnt/ [hel-bent]

adjective
1. stubbornly or recklessly determined.
2. going at terrific speed.

adverb
3. in a hellbent manner; with reckless determination; at full speed.

emoticon Monday = BE STRONG (at least 1000 jumping jacks & work on ARMS)
emoticon Tuesday = TRIM DOWN (at least 30 minutes running & 1000 jumping jacks)
emoticon Wednesday = TIME TO TONE (at least 1000 jumping jacks & work on LEGS)
emoticon Thursday = BURN FAT (At least 30 minutes running & 1000 jumping jacks)
emoticon Friday = GET DEFINITION (1000 jumping jacks & work on CORE) emoticon Saturday = REWARD WORKOUT (long run)
emoticon Sunday: Make my schedule for next week based on strong, trim, toned, burn fat, get definition, reward, plan.

Im HELL BENT on changing my body again.
Im HELL BENT on seeing progress again.
Im HELL BENT on getting results.
Im HELL BENT on working up a real sweat.
Im HELL BENT on embracing my demons and bringing them with me.
Im HELL BENT on seeing the scale say 169.0.
Im HELL BENT on feeling my jeans sliding off.
Im HELL BENT on being able to yank off my jeans without unbuttoning them when I really need to pee.
Im HELL BENT on eating beautifully.
Im HELL BENT on getting stronger.
Im HELL BENT on getting better at what I can already do.
Im HELL BENT on losing weight.
Im HELL BENT on losing more than just inches.
Im HELL BENT on getting the most out of December.
Im HELL BENT on NOT ending this year as a loser with more weight than she started at.
Im HELL BENT on ENDING 2011 AS A DAMN WINNER.

I have had enough and Im going to get that scale on the same page with me or I will hell-bend it in half.

Poached Ginger Chicken Ingredients 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds) Kosher salt 1 2-inch piece ginger, peeled 1 large shallot 4 tablespoons peanut oil 1 tablespoon toasted sesame oil 1/2 teaspoon sugar 1 English cucumber, halved lengthwise, seeded and thinly sliced 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks 1 teaspoon Asian chili sauce (such as sambal oelek) 1 bunch watercress, trimmed Juice of 1 lime Directions Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice. Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g Photograph by Antonis Achilleos
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Poached Ginger Chicken

Ingredients

  • 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
  • Kosher salt
  • 1 2-inch piece ginger, peeled
  • 1 large shallot
  • 4 tablespoons peanut oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1 English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
  • 1 teaspoon Asian chili sauce (such as sambal oelek)
  • 1 bunch watercress, trimmed
  • Juice of 1 lime

Directions

Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.

Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.

Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.

Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.

Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g

Photograph by Antonis Achilleos

Steamed Vegetables With Roasted Chickpeas Total Time: 50 minPrep20 minCook30 min Yield:4 servings Level:Easy Ingredients 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges 1/2 head cauliflower, sliced into florets 1 2-inch piece ginger, peeled and thinly sliced Kosher salt 4 cups snow peas (about 8 ounces) 1/2 teaspoon coriander seeds, crushed 2 tablespoons toasted sesame oil 1 15-ounce can chickpeas, drained and rinsed 3 tablespoons unsalted butter 4 scallions, thinly sliced Freshly ground pepper Cooked brown rice, for serving (optional) 1/4 cup thinly sliced fresh mint Toasted sesame seeds, for garnish Directions Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat. Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds. Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g); Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g Photograph by Antonis Achilleos
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Steamed Vegetables With Roasted Chickpeas

Total Time: 50 minPrep20 minCook30 min

Yield:4 servings

Level:Easy

Ingredients

  • 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
  • 1/2 head cauliflower, sliced into florets
  • 1 2-inch piece ginger, peeled and thinly sliced
  • Kosher salt
  • 4 cups snow peas (about 8 ounces)
  • 1/2 teaspoon coriander seeds, crushed
  • 2 tablespoons toasted sesame oil
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 tablespoons unsalted butter
  • 4 scallions, thinly sliced
  • Freshly ground pepper
  • Cooked brown rice, for serving (optional)
  • 1/4 cup thinly sliced fresh mint
  • Toasted sesame seeds, for garnish

Directions

Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes.

Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat.

Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.

  • Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g);
  • Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g

Photograph by Antonis Achilleos

Vegetable Meatloaf with Balsamic Glaze Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min Yield:8 servings Level:Easy Ingredients 2 tablespoons extra-virgin olive oil 1 small zucchini, finely diced 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 5 cloves garlic, smashed to a paste with coarse salt 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 1 large egg, lightly beaten 1 tablespoon finely chopped fresh thyme 1/4 cup chopped fresh parsley 1 1/2 pounds ground turkey (90 percent lean) 1 cup panko (coarse Japanese breadcrumbs) 1/2 cup freshly grated Romano or Parmesan cheese 3/4 cup ketchup 1/4 cup plus 2 tablespoons balsamic vinegar Directions Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool. Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing. Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g Photograph by Con Poulos
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Vegetable Meatloaf with Balsamic Glaze

Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min

Yield:8 servings

Level:Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds ground turkey (90 percent lean)
  • 1 cup panko (coarse Japanese breadcrumbs)
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 3/4 cup ketchup
  • 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Photograph by Con Poulos

Chicken Zucchini Alredo Ingredients Kosher salt 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 zucchini, thinly sliced into half-moons 4 4-ounce thin skinless, boneless chicken breasts Freshly ground pepper 12 ounces fettuccine (preferably whole wheat) 1 tablespoon all-purpose flour 1 cup cold low-fat milk (1%) 1/2 cup evaporated nonfat milk 3/4 cup freshly grated parmesan cheese 1/4 cup chopped fresh parsley Directions Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen. Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g Photograph by Stephanie Foley
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Chicken Zucchini Alredo

Ingredients

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Photograph by Stephanie Foley

   Stuffed Chicken Divan with a Sherry Dijon Sauce From Food Network Kitchens   Prep: 20 min Cook: 30 min Yield: 4 servings Level: Intermediate NOTES We’ve updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version. Ingredients Cooking spray 2 cups (4 ounces) fresh broccoli florets 1/2 cup (2 ounces) grated Gruyere cheese 1 clove garlic, finely chopped 4 (6 to 8-ounce) boneless skinless chicken breast halves 2 teaspoons olive oil 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 1 cup low-fat evaporated milk 1/2 cup low-sodium chicken broth 1/4 cup dry sherry 1 1/2 teaspoon cornstarch 2 tablespoons grated Parmesan cheese 1 teaspoon Dijon mustard Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels. Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast. Nutritional analysis per serving Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg ©Television Food Network G.P.All Rights Reserved.
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    Stuffed Chicken Divan with a Sherry Dijon Sauce From Food Network Kitchens
     
Prep: 20 min
Cook: 30 min
Yield: 4 servings
Level: Intermediate
NOTES
We’ve updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Ingredients
  • Cooking spray
  • 2 cups (4 ounces) fresh broccoli florets
  • 1/2 cup (2 ounces) grated Gruyere cheese
  • 1 clove garlic, finely chopped
  • 4 (6 to 8-ounce) boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 cup low-fat evaporated milk
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry sherry
  • 1 1/2 teaspoon cornstarch
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Dijon mustard

Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.

Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

Nutritional analysis per serving

Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg

©Television Food Network G.P.
All Rights Reserved.

THXGVG: Food Porn, Photos, Recipe, Stuff

Friday, November 25, 2011

I decided to finally cook something and take you along with me! Here is the healthy casserole that I made to bring to Westchester for those of us that didnt want to eat a pile of salt and butter and fat!

Here’s what you need:

emoticon about a pound of chicken, messily chopped/torn up into bite sized pieces
emoticon about 2 cups of mozzarella cheese, fat-free, fat-full whichever you prefer
emoticon about 8 oz of chopped up broccoli tops (or one 9 oz box of the frozen stuff)
emoticon handful of minced onions
emoticon handful of sliced mushrooms
emoticon about 20-25 quarter inch pieces of sundried tomatoes
emoticon 1/4 cup sliced green beans
emoticon 2 tbsp of butter or whatever you want to use to keep sht from sticking to your skillet
emoticon half a package of neufchatel or cream cheese, low fat, non-fat, all fat whatever (4 oz)
emoticon a cup of chicken broth, homemade, can, carton, I dont care
emoticon 3 cups of dry pasta, the swirlies and fusilis and big ziti ones work nice

Make your oven 375 and boil water for your pasta.
Heat up a “non-stick” (lol) s’killit and melt in whatever butter/i cant believe its not/olive oil in the bottom and dump your chicken in and stir it constantly.

When its all cooked white on the outside, stir in your chicken broth and sundried tomatoes…



…and simmer it until the chicken is cooked through and about half of the broth has been cooked down or absorbed…



Now add in your cream cheese stuff, in about 6 equal sized lumps. Make sure the burner is on low and stir it slowly every minute or so while the cream cheese is melting. (You can chop onions and slice mushrooms and stuff at the same time).



It should look like this when the cream cheese is all melted and stirred in well. Now add in half of your mozzarella.



By now your pasta water should be boiling, add in your pasta to start cooking.

Dump in your onions, green beans and half of your mushrooms to the chicken part (yes in the s’killit with the cheese and stir it all together) so they can start dding their falvor to the meat as it cooks down.




When your pasta is almost done, dump in your broccoli and the rest of your veggies to cook together in the pot, yes it will need to come to a boil again.



When the pasta and vegetables have cooked, drain them and add them to the chicken mixture.



Stir it all together so that the cream cheese/chicken broth gravy coasts everything lightly.



Then pour it all into a glass casserole dish and mash it all down tight with the back of your spoon/ladel/hand/whatever.



After it cooks for 20 minutes, pull it out of the oven and sprinkle the remaining mozzarella cheese over the top and put back for about 3-7 minutes til its all melted and delicious. Put it up on the stove (no heat) to relax for like 10 minutes before you eat it or it will burn your tongue off.



tada!

Now here is the rest of the day!

I woke up early and went for a 4K:




It was a clear crisp BEAUTIFUL and CLEAN morning, so fresh and invigorating.
Then I hit up the farmers market to get the ingredients for my casserole that I just explained to you. And then I cooked it and Jen came over and we started drinking. (it was about 10:30 am)

I took a long luxurious relaxing bubble bath and then decided to just NOT dress up and instead, go to THNXGG in my tights and Uggs and pjs because I am allowed to do that. Jen looked adorable though. We finished getting ready and ran of to Grand Central Station to meet Tom and Lawrence by the clock on the main concourse.






Then we got up to Westchester and did the social thing for a couple hours before starting on MISSION:FDH (fat,dumb,happy).

THANKSGIVING FOOD-PORN


roasted brussels sprouts, asparagus, purple onions, baby potatoes and chestnut dressing.


turkey and real cranberry sauce!


My whole plate!



HAPPY HOLIDAYS!