First Wednesday...

[alexpgp]

Things are still pretty slow, but I've been making good use of time.

The good news of the season is that I've managed not to gain weight during the time between shortly before Thanksgiving and about now. Now I can go about the task of actually losing some weight, notwithstanding the disappearance of one of the three one-pound loaves of whole wheat bread (with flax and sunflower seeds) I baked earlier today.

I mean, it's not as if I ate it all myself, y'know?

In other food news, Galina whipped up a batch of borshch and then she and I improvised an interesting beet salad with crushed garlic and walnuts. Lunch was nice.

I pretty much finished my data reorganization by fully freeing up my "travel disk." In associated activities, I decided to subscribe to Evernote's "premium" service level for a year and give the Google Chrome browser a whirl (though not on my work machine).

Cheers...

Comments

[edith-jones.livejournal.com]

The Eastern European attachment to beets is something I have never managed to grasp, along with the British attachment to brussels sprouts. However, I'm glad you enjoyed them. And who can blame you for helping to eat freshly-baked whole wheat bread with sunflowers and flax seeds? It's got tons of fibre and omega-3 to add to the attraction of carbs.

You write often about cooking, and I can tell you firsthand that being a good cook and losing weight is not a happy pairing. I'm so content in the kitchen, cooking and baking....dieting would take away one of my major pleasures. Well done on the not gaining weight over Thanksgiving/Christmas.

-A.

[alexpgp.livejournal.com]

What has always befuddled me is the widespread dislike—at least in the U.S.—of things like beets and spinach. I've always liked them. In fact, about the only vegetable I actively did not care for in childhood was lima beans. (So of course, I was deliriously happy to learn, during my early days in the Marines, that there is a "C" ration meal of "Ham and Lima Beans" that only those in their early days in the Marines ever get to eat, but I digress—)

Then again, I've never quite been clear on why, exactly, my mother insisted on cooking calves' liver to the point where it could be used for shoe repair (but that's another tale).

Cheers...