Losing Fat Loving Food Friday 3/15

     Well we are officially done with 2 1/2 months of 2013 and so far I have lost 8 pounds. I am a bit disappointed that I will not be able to attain my goal of losing 20 pounds by April 6 however that is life and I am not on a race to reach a goal but rather trying to create a lifestyle that will last longer than the newest iPhone.

     I'll be honest I feel a bit divided like the main character in the Three Faces of Eve.  One part is pretty frustrated with my ability to be more successful and very critical of my less than OCD commitment.  Then there's the part that is more mellow, acknowledging the difficulties involved in overcoming  four decades of thoughtless and emotional eating.  Finally there's the third part seeing the other two at odds, recognizing the difficulties I've faced these last few months and how I also have deserve a good swift kick for some of my lazier decisions.
     Mindful eating is something I really do have to work on.  I caught myself the other night watching TV, tired and just thinking what could I eat right now.  I wasn't hungry.  I did have fruit and other healthy choices readily available but none of that was what I wanted.  What I had wanted was a piece of the caramel candy I told you about a couple of weeks ago.  I saw the bag in the cabinet earlier that day and was planning on having a piece that night.  When I grabbed the bag I was really mad to discover that someone had put back an empty bag.  At that moment what I should have done is gone out and bought a new bag right then and there because nothing was going to satisfy my taste for that piece of caramel.  Not the sunflower seeds, the peanut butter and jelly sandwich, the chocolate milk, NOTHING I ate that night satisfied my desire for that caramel.

     Onto a highlight of the week.  I attempted and successfully made a Souffle!! I have to be honest it wasn't as hard as I thought it would be.  I found a wonderful recipe on Fifteen Spatulas that had great step by step pictures.  What surprised me was how beating the day-lights out of 4 eggs could result in such a large creation.  I was also taken aback at not only how light and fluffy the texture was but how filling a souffle could be.  Truly to think that only 4 eggs, milk and cheese could feed 4 for dinner and have left overs for lunch is pretty remarkable.  I also understand why you have to order this dish at any restaurant ahead of time.  I hope you'll stop by Fifteen Spatulas and try their recipe.  Don't forget to tell them Lady Bren sent you.

picture from Fifteen Spatulas Cheddar Chive Souffle 

Til next week!