Stuck

It’s Monday y’all and today, it feels like a Monday.  I think work is harder in the summer time.  Maybe it’s because while you are sitting in your office or at your job reminiscing about the times when you couldn’t wait for summer, there are still people out there enjoying the sun and time off.  That’s all part of being a grown up though.  In weight news, there’s isn’t any.  Unfortunately, I have no inspiring reports of loss.  I’m about the same which is about 6 pounds above my smallest weight.  I’m still researching ways to break the funk I’m in.  I was having a perfectly normal weekend but things got rocky on Saturday night and weren’t perfect Sunday either but trust me when I tell you, I’ve had worse weekends.  The only time I ever get into trouble is when I say, I’m just going to have one of these or if I’ve decided to cheat for that meal/day.  I am really considering looking into some sort of meeting which may include Weight Watchers again or Overeater’s Anonymous because I am a classic binge eater.  Sure, I am great during the week but not so much on the weekend.  Anyway, I’m still stuck in a rut.  I’ll let you know my process of climbing my way out.  The good news is, I am back on track which is my usual shtick…Monday through Friday aren’t the problem.  I will weigh this week and next but I don’t expect much change.  I’m going to Six Flags this weekend so I’m just going to try to maintain the next couple of weeks.

This week, I want to brag on the mushroom.  Mushrooms are a tasty, filling and healthy food.  Portabello mushrooms, if cooked well, have a meaty texture and take on the flavor of any marinade so you could easily grill one up and substitute for meat for the night (not every night because nothing can truly replace a steak).  These giant caps of goodness can be cooked many ways.  I chose this recipe which stuffs the mushroom cap.  The recipe called for turkey bacon but I had turkey sausage and so I used that instead.  Honestly, I think if I made it again, I would use sausage then too…it’s quite good and adds a lot of flavor.  Mushrooms may not be the prettiest food in the world but they are one of my favorite things to have on hand or out to eat (though watch out for mushrooms with cream and cheese sauces) while I’m being good.  They are extremely versatile.  I would definitely make this recipe again. *As an aside, I am sorry, again for the sometimes blurry pics of the recipes but I do want you to have access to the whole recipe.  If you can't see it and click directly on the picture, it will take you to a larger, more clear version of the pic.

My Dad turned 50 on July the 3^rd and we all tried to make his birthday memorable.  Hopefully you can see the picture and video of the way we decorated his office.  We also went in and got him a golf GPS thing which I think he liked and last night my Mom let him pick the dinner menu.  She worked her butt off and made an AMAZING meal! Happy Birthday again, Dad.  I hope it was great.

I don’t have too much else to share today.  I’m busy as usual.  I’m excited because David, Lisa and I are going to Six Flags and the Coke Museum this weekend.  It should be a blast.  I’m sure I’ll take pictures.  I haven’t been to Six Flags since high school so it should be fun. I hope everyone has a fantastic week. Bye!

“Ever since this old world began 

A woman found out if she shook it
She could shake up a man 
And so I’m gonna shake and shimmy it 
The best that i can today

Cause you can’t stop
The motion of the ocean
Or the sun in the sky
You can wonder if you wanna
But I never ask why
And if you try to hold me down 
I'm gonna spit in your eye and say 
That you can’t stop the beat!” You Can’t Stop The Beat-Hairspray