Flyer's diary

A BMI of 22 is fantastic. I get it about the little bit of pudge left though. I think people with very little weight in their stomachs are really eating perfectly and putting in serious time at the gym. I think to get to that stage, it takes a huge effort. But if it's what you want, then go for it.
 
at 66 with an arthritic shoulder i'm finding exercise difficult, but i am starting to pick up a light set of dumbbells i have once in a while and when i can remember, i'm starting to work on the abs with some leg lifts in the morning.
 
i had to smile a little this morning. i remember a time i kept getting down to 210 only to rebound back to 215 or worse again and again. like that one, this wall will fall...! ...maybe. :)

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to be honest about it, i have cut back from my maintenance 16/8 to 18/6 type IF days and for the past 4-5 days have been between 19/5 and 20/4 days. sometimes as two meals with a few hours in between, but sometimes it is just continual light eating right through that time. the extra fasting hours aren't as hard as cutting back a bit on the quantity of what i've been eating for maintenance. it's especially tough right after shopping since there is so much, albeit healthy, food on hand. just having a little bit of all the stuff in the fridge right now would be too much. last shopping trip i made a point of picking up some things i could lightly prep and put right in the freezer. other than quantity, the only diet change i've made has been cutting out bread (and bagels...:() completely. most of the carbs i'm eating are coming from vegetables with good fiber numbers.
 
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overlandflyer said:
i think i'm beginning to see how people with eating disorders can be critical of an otherwise healthy body.
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Interesting insight, Flyer - that eating disorders can be fuelled by the lure of a lower number, and then a lower number still, plus the current hypercritical approach to body-shape - and to teeth! and to eyebrows! There's a really savage culture out there, where perfectly healthy, normal variations on the basic human face and shape are "shamed" with despiteful comments. :(
Thanks for the good food (for thought!)
 
well there is good news... a few days ago i went shopping and Ralph's had normally $13/lb NY strip steaks for $6/lb so i have probably been overdoing it a bit with steak and veggies, but i finished the last one yesterday and the temptation to eat a maintenance size meal will be gone.

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aiminglow said:
...., plus the current hypercritical approach to body-shape - ....
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it's not wanting to be thinner. i already have had comments that i look too thin ( :) ... no, please stop... lol ) ... it's more that i now can see certain spots that look out of place. what i found frustrating the other day... trying to sort out my jeans. i put on 36/34 and the waist feels just a bit loose, but the butt and thighs look like clown pants. then i put on 34 or 35" waist jeans and the legs/ butt fit great, but my waist is just a bit uncomfortable. then i look in the mirror and i see exactly where the problem is. i don't really mind the 5-6 lbs... but why do they have to be RIGHT THERE..?!
 
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after chopping up some green beans this morning, i thought i'd give the internet a real challenge.

green beans.jpg

... wow.
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Porotos Quebrados (Green Bean and Pumpkin Stew)

Recipe by brokenburner

picGr1gk6.jpg


Save recipe

READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS
  • 2 1⁄2 lbs kabocha squash or 2 1/2 lbs Japanese pumpkin, not peeled
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1⁄2 - 1teaspoon salt
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon pepper
  • 2 cups fresh corn kernels (or one 15.5oz can whole kernel corn, drained)
  • 1 lb green beans, washed and cut into 1-inch lengths
  • parsley sprig
  • 2 slices oranges
DIRECTIONS
  • Using a firm, heavy-duty chef's knife, cut the squash or pumpkin into bite-sized chunks. Set aside.
  • Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent. Add the squash, water, salt, cumin, coriander, paprika, and pepper. Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down. Check frequently to make sure there is sufficient water to prevent burning. Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened.
  • Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl.
 
overlandflyer said:
but why do they have to be RIGHT THERE..?!
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:D As someone who two days ago tried on some bright pink pants which fit fine in the legs, but were nowhere near in the waist, I feel your pain!

The pumpkin/bean stew looks and sounds good to me! (But where's the garnish? ;) )
 
i had a couple handfuls of green beans left so this became an impromptu creation...

green beans & squash.jpg

have to say i hope it tastes as good as it looks.
 
been trying to keep the basement dark for a few weeks while my fall harvest cures so i haven't been popping down as much to see the scale. this might bother me except for the fact that i was really expecting to see worse. seeing a generally lower high is just as good as seeing a new low, no?

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a Monday holiday that's an actual holiday.
that's worth celebrating. ... happy 11/11...!
 
overlandflyer said:
Monday holiday that's an actual holiday.
that's worth celebrating. ... happy 11/11...!
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Yes it is, an important one. For those of you who don't know today is Veteran's Day in the US, the day we show appreciation for those who have severed the county, especially those who lost their lives doing so. It is one holiday where folks are generally able to put other differences aside and honor the Vets. It's 11/11 the date the WW I armistice took effect, but has been expanded to all veterans. I think some other countries that participated in WW I also observe the date.
 
Here (and in some other European countries) it's the traditional start of Fasching, the social/ball season that lasts until Mardi Gras.
 
Great photo! What an amazing animal the beaver is! I've never seen one in real life, let alone in the wild, but I'd love to. Did you know that the European beaver is on its way back from near-extinction?
 
I do know that you´re likely to see them if you walk along the Danube at dusk. Amazing animals.
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That video is amazing LaMa. :rofl:

Sorry about the pants not working out Flyer, it's a struggle out there. I do think it's difficult to get pants no matter what your size though. We all need a good tailor I think!
 
things i learned today...

- Kiev is only one syllable.... like pronouncing "key", but giving it a final "v" sound. ... rhymes with Steve or grieve.

- Friedrich von Steuben... more of a relearning. in HS our band used to go over to NYC to be in the Steuben Day Parade (3rd Sat in Sept). Baron Friedrich Wilhelm von Steuben was a German (Prussian) military officer who aided Gen. George Washington in the training of the Revolutionary Army into a disciplined and effective fighting force.
 
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