Lose Weight With Monday II - Double Digits, but no double chins!!!

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Profile Julie
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Message 1650142 - Posted: 6 Mar 2015, 23:35:58 UTC - in response to Message 1650048.  

Re: White Castle - vintage raccoon footage circa 2007

Oh my. I wish I had time to read the whole thread.

Regarding the comment there about WCs' shelf life. When you get them fresh from a restaurant and put them in the fridge, they WILL dry out rather quickly. I generally do not buy more than I can eat in one meal. (Having restaurants nearby, I have never felt the need to buy the frozen ones from the store, so I can't comment on them.)

If you like onion rings, I highly recommend theirs. I also like their fries better than any other fast food place too (they're about equal with Portillo's, but that chain is mostly a Chicago area phenomenon). I tried the new onion chips once and they went through me as fast as the burgers are reputed to (but came out much more recognizable).

I'd say their chicken patties and rings are slightly better quality than McD's or BK's equivalent. Right now they have shrimp nibblers back as a Lent special. I don't observe any Lent-related restrictions, but I do kind of like their shrimp nibblers. I also like Wendy's fish and wish it wasn't a Lent thing.


+1, this one, and others.
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Message 1650204 - Posted: 7 Mar 2015, 1:50:34 UTC

This might be a little off topic, I'll try to keep it brief. I was in the process of building a replacement PC, but today I just don't feel like it.

For some reason when I did quite a bit of work on that, when I was having some fudge swirl ice cream($5.99 for 4.73L/5Qts), the last work I did was yesterday, today I got 24 fan screws in, but outside of open the envelope, I didn't do much, beyond take a nap(Grace helped) or eat sandwiches or wash dishes or heat My dinner or surf the web or call twc(cable tv went out) or even inspect a trap(it works). I get between 5 and 6 hours of sleep per night, instead of 7-8 hours. I'm trying not to go and buy some more, since I need to get a motor installed in the swamp cooler, since I can't do that(My ladder is broke and I don't know how to do this).
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Message 1651112 - Posted: 9 Mar 2015, 18:55:23 UTC

Pudgy Little Raccoon Weigh-In: 172.2 lbs.
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Message 1651120 - Posted: 9 Mar 2015, 19:29:58 UTC
Last modified: 9 Mar 2015, 19:30:56 UTC

Around 60kg here.. Still don't have those darn scales fixed.
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Message 1651296 - Posted: 10 Mar 2015, 6:35:38 UTC

I have gained weight. Not sure how much, as the only scale I use is 60 miles away.

Clients think I lost weight, so I am guessing I might clock in at about 160 lbs.

The last comfy food is coming up on 3/17, after that Salats should be part of my diet again and fresh homegrown fruits etc pp.
Pluto will always be a planet to me.

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Message 1651434 - Posted: 10 Mar 2015, 21:20:01 UTC

Uli, doesn't your work group potluck through the tax season? I would think that your office would be wall-to wall chocolate until April 15th!!!
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Message 1651557 - Posted: 11 Mar 2015, 6:20:49 UTC

No GF

If I decided to go independent, I could make lot of $.

Back on topic
The scale I use is in CV.
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Message 1653766 - Posted: 17 Mar 2015, 5:56:20 UTC - in response to Message 1643563.  

Tuesday morning weigh-in.
1 week after lay-off and a 3-day weekend
230. No loss, no gain.

Almost a month since I last weighed in and posted. Been in semi-vacation mode, sleeping in and not eating as regularly as when I'm working. Guess I need to get back on a regular schedule, and spend more time on yardwork...
Monday 16 March - 236 lbs.
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Message 1653776 - Posted: 17 Mar 2015, 6:35:49 UTC

Tuesday 17 Mar 91.9kg. Down a bit from Feb.
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Message 1653801 - Posted: 17 Mar 2015, 8:47:26 UTC

Better than nothing Monday.
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Message 1653811 - Posted: 17 Mar 2015, 9:24:32 UTC - in response to Message 1653801.  

Better than nothing Monday.

And better than getting fatter. It feels like I've hit a wall though.
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Message 1653895 - Posted: 17 Mar 2015, 21:56:08 UTC

Who said stress was bad for a person?

Yesterday in the doctor's office....

226 pounds!

(Oh my God, where did it all go?)


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Message 1654014 - Posted: 18 Mar 2015, 6:28:51 UTC

Possibly Monday, just don't give up. How are you doing on the Lollies?
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Message 1654019 - Posted: 18 Mar 2015, 6:46:30 UTC - in response to Message 1654014.  

Possibly Monday, just don't give up. How are you doing on the Lollies?

I've been cutting back and replacing them with 9 grains Vita Weat crispbreads. These are very hard and take me a long time to eat. I can only eat 5 or 6 before my gums get sore.

This morning, after hearing all the Mericans talk about it, I decided to try baking corn bread. I found a Betty Crocker recipe on the web and it is very nice.
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Message 1654218 - Posted: 18 Mar 2015, 19:00:05 UTC - in response to Message 1654019.  

This morning, after hearing all the Mericans talk about it, I decided to try baking corn bread. I found a Betty Crocker recipe on the web and it is very nice.


Northern or southern cornbread, or something in between???

Southern cornbread has very little sugar and is baked in a skillet.

Northern cornbread is very sweet and has a fluffy cake-like consistency.

Personally, I do not like either extreme. I shoot for something in between with a well browned crust, some sugar in it, but not a lot.
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Message 1654254 - Posted: 18 Mar 2015, 19:59:14 UTC - in response to Message 1654218.  

"Johnny Cake?


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Message 1654257 - Posted: 18 Mar 2015, 20:01:28 UTC - in response to Message 1654218.  

This morning, after hearing all the Mericans talk about it, I decided to try baking corn bread. I found a Betty Crocker recipe on the web and it is very nice.


Northern or southern cornbread, or something in between???

Southern cornbread has very little sugar and is baked in a skillet.

Northern cornbread is very sweet and has a fluffy cake-like consistency.

Personally, I do not like either extreme. I shoot for something in between with a well browned crust, some sugar in it, but not a lot.

My mother never made cornbread in a skillet and She just didn't use anymore sugar(if any) than what was required and yes She was from Texas and She could do wonders with food, though reheating food was sometimes a problem.

She also liked to use steel wool to clean out a ceramic Corningware baking dish, even though I didn't, since steel wool left metal in the bottom of the dish and Corningware also didn't recommend steel wool use on their baking dishes. So as soon as I could, I switched to a scrubbing sponge that has an abrasive side that I bought, She objected of course, I ignored Her objections, I cleaned the dish better than She ever had, She relented after that. New ideas weren't Her favorite thing, but then I do consider Myself to have a fairly open mind, I listened to what My Dad had said, on having an open mind.
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Message 1654343 - Posted: 19 Mar 2015, 0:48:48 UTC - in response to Message 1654218.  

This morning, after hearing all the Mericans talk about it, I decided to try baking corn bread. I found a Betty Crocker recipe on the web and it is very nice.


Northern or southern cornbread, or something in between???

Southern cornbread has very little sugar and is baked in a skillet.

Northern cornbread is very sweet and has a fluffy cake-like consistency.

Personally, I do not like either extreme. I shoot for something in between with a well browned crust, some sugar in it, but not a lot.

I think I used a northern recipe with sugar. I dont have a suitable skillet so I used an 8 inch square baking tin. I would have liked to try the southern style but bacon grease and buttermilk are hard to get and expensive here. Accept for the corn meal (it's called Polenta in Oz and costs $2.05 for a 450 gram bag) I aiready had the other ingredients. Accept for a 1/8th size piece I gave to my neighbor to try I ate the whole lot yesterday. It was so nice.
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Message 1654354 - Posted: 19 Mar 2015, 1:38:07 UTC

Looked at your recipe - definitely a northern style cornbread.

Cornbread is delicious with both meat and vegetarian types of chili. I also like cornbread with grilled meats or with grilled summer vegetables. Cornbread is generally served with butter and honey.
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Message 1654356 - Posted: 19 Mar 2015, 1:43:51 UTC - in response to Message 1654343.  

This morning, after hearing all the Mericans talk about it, I decided to try baking corn bread. I found a Betty Crocker recipe on the web and it is very nice.


Northern or southern cornbread, or something in between???

Southern cornbread has very little sugar and is baked in a skillet.

Northern cornbread is very sweet and has a fluffy cake-like consistency.

Personally, I do not like either extreme. I shoot for something in between with a well browned crust, some sugar in it, but not a lot.

I think I used a northern recipe with sugar. I dont have a suitable skillet so I used an 8 inch square baking tin. I would have liked to try the southern style but bacon grease and buttermilk are hard to get and expensive here. Accept for the corn meal (it's called Polenta in Oz and costs $2.05 for a 450 gram bag) I aiready had the other ingredients. Accept for a 1/8th size piece I gave to my neighbor to try I ate the whole lot yesterday. It was so nice.

My Mom used Crisco shortening and flour to line the baking dish, but this was years ago.
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