Awesome day. Went to the beach. Ahhhh. Walked the Carlsbad Sea Wall from Tamarack to Pine and back. Then we just hung out for a few hours in the sea breeze. My best days are at the beach.

Here's a WOW: On the way home I stopped in Lane Bryant and tried on a few things... I almost freaked when I fit perfectly in a 18/20 (-2 sizes) top and 22 jeans. (-3 sizes) That's amazing in only 9 1/2 weeks.

Went to Soupplantation for lunch at a super small salad with chicken, hard boiled egg, and cheese and about 1/4 cup of cream of chicken soup. I was full and to think only 9 1/2 weeks ago I would have eaten a huge salad, 2 bowls of soup, pasta, bread, muffins, ice cream... I love this surgery!

I'm beat though... got a little color.

Highlights of the day:

My Zen Zone
Squirrels at the beach
Celebrity Fit Club in 1/2 hour


I'm so flipping excited... over what you ask? I can eat SALAD! Hard to explain to someone who hasn't had this surgery but salad is like the Holy Grail and I have it! Yesterday I tested the waters with a sample of salad at Costco and I've had three since. I had an El Pollo Loco $1 salad with chicken from an El Carbon Taco also $1 so for $2 I had a freakin' feast. Loved it. Tonight it's another salad Mmmm with Smoked Salmon on it. Gotta get the protein in. OK I've gushed enough. I know I never thought I'd gush over salad... it's just many, many dining choices have just opened up to me.

I still have a headache... I don't know what is up with that. I figured when the sleep apnea was resolved I would lose those. I'm still hoping. I really don't want to go back on Topomax. It's so damn expensive. I'm also still debating about my Cobra insurance.

Name your three favorite TV shows from your childhood:

1. Little House on the Prairie
2. The Brady Bunch (favorite episode is the 3 part Hawaiian vacation... Beware the Tiki)
3. The Magic Garden (I loved the storybox)

Highlights of the day:

a really good nap
Salad... oh yeah!
Did I mention salad?

Listening to: The Hooters "And we danced" I'm on an 80's kick.


The instructions
Step 1: Open your MP3 [CD] player.
Step 2: Put all of your music on random.
Step 3: Write down the first 20 songs it plays, no matter how embarrassing.

Here's mine:
1. Not Now - Blink 182
2. Semi Charmed Life - Third Eye Blind
3. I Believe - Steve Perry
4. De Do Do Do, De Da Da Da - The Police
5. Catch my Disease - Ben Lee
6. Exodus - Bob Marley
7. Ocean Avenue - Yellowcard
8. So Sad to Say - Might Mighty Bosstones
9. Fear - Sarah McLachlan
10. Bubble Toes - Jack Johnson
11. Closing Time - Semisonic
12. Santa Monica - Everclear
13. Hotel California - The Eagles
14. A Little Less Sixteen Candles - Fall Out Boy
15. Satellite - Dave Matthews
16. Let's Get Together - The Youngbloods
17. Running - No Doubt
18. Union of the Snake - Duran Duran
19. Every Day is a Winding Road - Sheryl Crow
20. Malibu - Hole

Good Karma

So I went through my closet for the first time since surgery today... I am donating 6 huge bags of clothes. I didn't do the whole closet and I never touched the hallway closet so maybe next week I'll do that. I can't believe how much stuff I had... and now I don't :( I need to win a shopping spree or soon I'll be stealing fig leaves off the tree. Scary! Anyway... this afternoon we are off to drop off my donations. I feel good that someone will benefit from my loss (literally LOL). I'm donating all my work stuff (suits, blouses, dress slacks) to a neat organization called Dress for Success the rest is going to the Salvation Army Thrift.

But now I'm found

I have a headache. I don't get as many anymore thankfully but I have one this morning. I think it was because I was cold last night if you can believe it?!? After all those 100+ degree days.

Still trying to think of a different place to walk at night... I mean I love the lake but you know after about 100 walks around it... I need a change of scenary. I did the mall once but no. I spend too much money. Hmmm.

Made an awesome zucchini soup last night. Here's the recipe:

Zucchini Soup

4 cups sliced zucchini
2 shallots, finely chopped
3 tablespoons butter
3 cups chicken stock
1 cup half & half
1 tablespoon chopped basil
salt & pepper to taste

Sauté shallots & zucchini in butter for several minutes. Add the stock. Simmer for 30 minutes. Remove from heat, and cool slightly. Blend in blender or purée using a stick blender. Return to saucepan. Add the rest of the ingredients and heat to simmering. Top with dollop of sour cream and shredded cheese. Serves four.

Listening to: "Running" No Doubt

I go out walking

Just got back from my nightly walk. I do it in record time now. In fact, I need to think of something else to spice up my regime. As of Tuesday I was 46 pounds down. Mom bought me a scale. We had just been going in Linens & "Thigs" (inside joke) every two weeks to weigh but I fell in love with one scale. It's an LCD read-out one that looks like my dining room tile so she bought me one :) I have the best Mom! I didn't own a scale... what fat girl owns a scale... I only used to weigh when I was forced to. Soooooo I think I'll just weigh every Tuesday. This past Tuesday was my six week anniversary. I'm about 90%. Still tired although that is getting better and still trying to figure out what foods my body likes best... I'm doing pretty well with my eating. So far I've only thrown up twice once on a jumbo cold shrimp and the other time was from that kidney stone medicine in the ER.

Here's a favorite recipe of late:

Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
¼ cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano (I use thyme, parsley and greek seasoning)
S & P to taste
12 chicken drummettes
10 garlic cloves
¾ cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, ¼ cup of the herbs, and salt and pepper. Preheat oven to 425 degrees. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while mashing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.