So Close

I really can’t wait to see a 179!  My weight this morning is 182.4, just a tic above my most recent new one day low.

I’m working on creating a recipe for Lamb Shanks – if it turns out, will post the recipe here soon.

I am pleased with my plans for our Labor Day “feast”.  We will be having salad, grilled chicken with Cornell Barbeque Sauce, Syracuse Salt Potatoes (I will have maybe 2..and these are tiny), maybe a skewer of grilled zucchini and mushrooms.  Dessert will be 1 or maybe just 1/2 of a serving of Apple Rhubarb Cake – using apples and rhubarb we grew ourselves.

Keeping on with exercise

Despite a weight I didn’t like this morning of 184.3, I am happy with having begun the week with a good session on my exercise bike.

I plan to get in another session today.  I know in the long run, this is the best thing I can do for toning and strengthening my legs.  The weight loss will follow, as long as I keep eating the way I know works best for me.

Frej’s Omelet

Frej's Omelet
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
The secret to this always tender omelet is one simple technique.
  • 2 large eggs
  • 1 small white mushroom
  • 1 whole scallion
  • 1 slice of cheddar cheese
  • ¼ oz. half and half
  • pinch of salt
  • 1-1/2 teaspoons unsalted butter
  1. Dice your mushroom and scallion while your small non-stick pan is heating.
  2. Melt ½ teaspoon unsalted butter in the small pan.
  3. Add the diced mushroom and scallion, and saute until soft.
  4. Reduce heat to just keep warm until needed.
  5. Heat large non-stick pan (10-12 inch)
  6. Once hot (not too hot, you do not want the butter to burn) add 1 teaspoon unsalted butter.
    omelets need hot pan and melted butter
    Add butter to a hot pan, but not so hot that butter burns.
  7. Whisk 2 large eggs with a pinch of salt and ¼ oz. of half and half.
  8. Add to the large pan with the melted butter.
    Building our omelet
    Eggs into the pan.
  9. Swirl the eggs so they coat the entire bottom of your pan and up the sides slightly.
    eggs covering bottom of pan and slightly up the sides.
    Swirled eggs
  10. As the eggs set, gently loosen the high edges so they are not sticking to the pan.
    loosening omelet
    Gently loosening the high edges of the omelet.
  11. Give your pan a shake now and then to be sure omelet is not sticking to the bottom, but moves freely in the pan.
  12. Once fairly set, add your cooked vegetables and cheese along the top of the omelet.
    Place cooked veggies and cheese on the omelet.
    Time for vegetables and cheese!
    Be sure you have no pools of uncooked egg on top of the omelet before you slide onto your plate.
  13. Slide half the omelet onto your plate and fold the top half over onto the bottom half that is on the plate. Garnish and enjoy!
    Omelet - Frej Style!
    Tender omelet that easily folds onto the plate.
This technique for making an omelet is one my husband Frej came up with. Hence the title!


Left early yesterday for Mt. Rainier

and forgot to post when I got home!  My weight yesterday morning was 183.8.

My weight this morning is (though I did sleep in) is 182.8 – only my second time of seeing a 182+ since I began this weight loss journey.

More on the hike in a separate post.

Tiny Swing Up

But I don’t care.  It’s wonderful to see a 183+ again this week!  My weight this morning is 183.4.

Considering we had dinner out last night (I had a burger with the bun and sautéed vegetables), I am very pleased.  Restaurants tend to salt more heavily than I do, which can cause my weight to swing up temporarily.

Rare but nice to have a new one day low two days in a row

I must admit, sometimes it’s  a mystery to me as to why my weight will suddenly whoosh!  Today is another new one day low of 182.3.

I’m going to hate seeing a swing back up, but do anticipate that.  For today, I will enjoy being so close to the 170s!

Very happy with today’s weight

Today is my first day seeing a 183+, a new one day low of 183.9.  It’s barely there, but it counts!

I had a nice breakfast cm of 2 oz. leftover cross-rib roast, 1/2 cup plain boiled, mashed cauliflower, 1 homegrown cherry tomato, 1 oz. half and half with some divine coffee, freshly ground from beans we bought at Stumptown Coffee Roasters, when celebrating my birthday in Portland, OR.  Wonderful coffee.

Lunch cm is planned to be 3-4 oz. leftover cross-rib roast, maybe 2 oz. and 1 oz. of cheese rolled up in a romaine leaf. 2 cherry tomatoes, maybe 1/2 cup plain boiled swiss chard (homegrown of course!).

RM dinner will be large salad  (romaine, scallion, celery, cherry tomatoes), a chicken breast baked with greek seasoning blend, a homemade tzatziki sauce, zucchini noodles.  May put the chicken and sauce in a gluten-free wrap as my carb (plus 1/2 small baked apple – no sugar added, just cinnamon).