Well, after 30 some-odd days, I am pleased with the final result. Even with all the tasting I do, sticking with my diet and NOT limiting myself to fad dieting like “no carbs, etc.” …. I managed to lose…. Drumroll, please. 24.4 lbs!
Feel great and went down a size or more. Was it easy? No, but not as difficult as I imagined, even being surround by great food 24/7. I am planning another pop after our extremely busy holiday season.
Thanks to all our customers who noticed!
Chef Edward appeared at the Williams-Sonoma kitchen on Saturday, September 17 at Columbus Circle to show how to prepare a fresh, classic Gazpacho.
We are taking back the ‘value meal’ by providing a slow food meal that costs NO MORE THAN $5 PER PERSON.
Friday,September 16, 2011 beginning at 12:00 Noon
Because Slow Food shouldn’t have to cost more than fast food. We’re sending a message that too many people live in communities where it’s harder to buy fruit than Froot Loops.
“Slowwww Vegetable Lasagna”
* Roasted Local Vegetables
* NY State Goat Cheese Bechamel
* Rapini Pasta
* Sauce of fresh jersey Tomatoes, Marjoram, & Basil
All these menus have become so repetitive, I am boring my way to losing some pounds!
I’m feel certain I’m boring you all too, so I will post in a few days the total results.
Thanks to all you die-hards who have been following along!
Breakfast. Skipped… busy.
Lunch. Green Veggie Omelette (Broccoli, Asparagus & Spinach). Cottage Cheese over a Salad.
Snack. Picked on Bread
Dinner (PBC). Meatball with Sautéed Spinach.
Breakfast. Fruit Salad. Peach Ronnybrook Yogurt Drink (from PBC).
Lunch. Tuna on Seven-Grain
Dinner (PBC). Pappardelle Al Forno with Cauliflower Merguez.
Breakfast. McMann Steel-Cut Irish Oatmeal with dried Cranberries & Apples and Vermont Grade A Maple Syrup.
Lunch. Chicken Broth and Sautéed Spinach.
Dinner (PBC). 3 Slices Margherita Pizza (I missed it!)