Weight in: 255 lbs
I’m pleased that the plan is still working. If I’m being
honest, I’ve been even more zealous with the vegetarian days - which numbered
five last week - than I had planned. The
thing is, I don’t really miss it. Don’t get me wrong, I can’t image an entire
life without roast chicken, all beef hamburgers, or BBQ pork, but for the
majority of the time, I’d be satisfied skipping the meat altogether. I’m not in
a rush to put a label on myself, suffice it to say I’d be very happy to eat smaller
amounts of the good stuff, less often, rather than eat the crappy stuff every
day. No surprises there.
And, while I’m being honest, I haven’t been as active as I’d
hoped to be either, which I will definitely need to work on. For today,
however, I am very sore from scrapping the snow ruts and ice off of the
driveway in preparation for more snow that’s coming today. I should also be
headed to the gym for some more intense cardio and core strength training, but
this winter, snow removal seems to be sufficient to keep me popping Aleve and
smearing on the Aspercreme.
What was supposed to be a very productive weekend turned out
to be an absolute bust. I won’t go into details, because they aren’t important.
A situation arose in which I should have been more assertive, and I was not. Now
I’ll be spending the better part of the next couple days trying to get back on
track. It all goes to show, you can have the best intentions and planning, but
it doesn’t mean a thing if you don’t execute the plan.
My youngest nieces are on spring break this week. It seems
obscenely early, but since their grandparents – my in-laws – are going to be
out of town babysitting for the next three days, I am not going to complain. Certainly,
having less distractions and interruptions will only help me get things done.
I made steel cut oatmeal for breakfast with apples, brown
sugar and cinnamon. This is only possible because I use an overnight soaking
method on the oatmeal before I cook it. Using a three to one ration – water to
oats – I bring the water to a boil and add the oats. Then I immediately cover
the pan and remove it from the heat allowing it to soak until morning. When I
wake up I have a pan full of plump cut oats. I add one portion of milk, bring
the oatmeal to a simmer and cook it for ten minutes. I add sugar and any spices I want in the last
minute or two of cooking, and then top each serving with fruit. The traditional
method of cooking steel cut oats is to “cook over medium/low heat for 50 – 60 minutes
stirring constantly.” Getting myself out of bed an hour earlier just so I can
make oatmeal is a complete non-starter.
For two:
½ cup steel cut oats
1 ½ cups water
- pinch of salt
Bring to a boil, cover
and soak over night.
Add:
½ cup milk
1 – 2 tbsp brown
sugar, honey, maple syrup to taste
In the morning, cook
ten minutes over medium/low heat stirring occasionally. Serve topped with your
choice of fruit and nuts.
I am very much looking forward to lunch today because I’m
eating at Lebanese Grill. They are a family owned restaurant that serves up tons
of vegetarian options. It’s real food, made with care, for very little money.
Two people can eat, and eat well, for under $20.00. How could you complain?
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