I feel like Faye Dunaway in Bonnie and Clyde right now (a movie I've never seen, which is blasphemous, but whatever) for the sole reason that I am wearing a tan beret. I feel like I look good today, but I feel absolutely horrible. I am almost positive my thyroid is the culprit for how shitty I am feeling from head to toe. I googled Hypothyroidism for symptoms and the like (I know, Web MD is dangerous, but it had to be done!) and apparently you're not supposed to take the medicine with anything else, like vitamins or supplements. Well, what the fuck. Either I really don't pay attention at the doctor or NO ONE TOLD ME THAT, because I've been taking it with CLA metabolism supplements and more recently with pain relievers, Vitamin C and a multivitamin. Well, shit. I can barely walk because of the joint pain/stiffness, so thank god I am getting blood drawn today. I hope the results get in quickly and if it IS my thyroid, my dose gets adjusted and if it's not... then fuck. I don't know. Then I should probably buy a pregnancy test.
Spiced Pork with a Bourbon Reduction Sauce:
Honey-Mustard Pork Tenderloin with Kale (but minus the kale, because yuck):
Cafe au Lait Angel Food Cake:
Oh my gawd. This weekend the Southwest Pinto Bean burgers came out really well and I made my own chipotle sauce (instead of chipotle mayo, because ew) using:
- 1 6 oz container of nonfat plain Greek yogurt
- 1 chipotle in adobo, minced, plus 1/2 T adobo sauce
- 1/2 T mayo, or maybe 1 T, I don't know
- salt, pepper, cumin to taste
- 1/2 t minced garlic
It ruled on the burgers and on the sweet potato fries I made. Saturday, I made grilled cheese with Italian wheat bread, sharp provolone, sliced tomatoes and homemade lower-calorie basil pesto (from Cooking Light mag). It was awesome, but fuck basil is expensive. After that, I made
Maple-Walnut Spice Cookies using the leftover walnuts from my pesto. They rocked. Sunday morning, I made pumpkin pancakes using a recipe from Allrecipes. First time I used vinegar in pancakes, which I was slightly concerned about. They were good, but I had to add a lot more almond milk because the batter was THICK at first and they weren't cooking all the way through. Also, next time I'd want a little more pumpkin flavor. I should probably invest in pumpkin extract. Or something.
Look at how fun this Dali record clock is! HA!
I also haven't had dinner with Dave in a while - well, I haven't MADE dinner in a while; we've just been eating out which is getting really god damn costly. I think Friday I am going to make these Southwest Pinto Bean Burgers:
Apparently I should make them ahead of time and refrigerate/freeze them, which is fine by me because that's less work to do on Friday night at Dave's house.
I also want to fucking buy everything. It's such a problem. I need to sell some of my clothes or something, because I have no room for any more.
I think I may truly, madly, deeply love this coat. I'm torn between this and the red one. I can't afford either, but you better believe I'm getting one.
And I'm obsessed with these too:
Maybe I can find a cheap pair of a similar style at Payless or Wal-mart or something and then buy red laces.
To paraphrase Jess Perry, this coat was literally made for me.
In other news, I have a new blog obsession, I have a new car, I have taken the GREs and I am going to Iceland in eight days. WHAT?!
I need to make these:
Chocolate Orange Cardamom Espresso Cookies
Grilled Summer Lasagna
Pumpkin Ricotta Cheese Pancakes
And, HARK, another way to use my organic $12 cardamom - AND greek yogurt, which I have made a commitment to enjoying and eating instead of light and fit.
- 1/2 teaspoon ground cardamom
- 1 C non-fat Greek yogurt
- 4 ripe peaches, peeled
- 1 lemon, juiced
- 1/2 bottle Zinfandel
- 1/2 C sugar (1/4 splenda, 1/4 real sugar)
Mix the cardamom into the yogurt and refrigerate until you are ready to serve.
Toss the peaches with the lemon juice so they won't oxidize. Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer. Add the peaches and simmer for about 15 minutes, covered. Remove the peaches and reduce the Zinfandel by about half, down to light syrup. Spoon the sauce over the peaches and serve with the yogurt.
I'm sure this would be awesome with pears, also. And since they're in season that is what I'm inclined to substitute.
I mean, on the bright side (there isn't one, but whatever), Jezebel posted about small-breasted women yesterday - I swear they were reading my mind - and now I have more sites to look at for a new bra. Or six.
On the pudgy note, I'm doing pretty well for day four of Operation Slimdown: Reykjavik, except I didn't go to the gym yesterday (I actually wasn't even home until after it closed, so I don't feel SO guilty).
Here's what I ate:
- iced coffee w/ a splash of skim milk and Splenda
- an egg white/swiss cheese breakfast sandwich from Subway
- a gigantic salad of greens, baby carrots, onions and black olives from Shop Rite with only red wine vinegar, salt and pepper (this shit was so expensive!)
- 1/2-2/3 C trail mix
- light whole wheat English Muffin with 1 T peanut butter and small sliced Red Delicious apple
- a grande Coffee Frappuccino Light
- two Pretzel Bitz that I stole from Brittney
- 2 oz turkey breast
Total: about 1400-1500
Exercise: none, except for walking around Freehold Mall. FUCK MY LIFE.