Okay, actually, hanging around isn't quite accurate. I'm keeping busy around the house this morning. Plus, it will be another tirp to the hospital on Monday - this time for my husband, who is having some eye surgery. So, we have a lot of little things he needs to get done today. I'm the driver these days. Always better to have a fully sighted person to do the driving. Right? hehehe
Dad had another transfusion yesterday - just one unit this time. Plus, he was able to sleep at home last night. This was a very good thing.
Speaking of good things ...
I got on the scale several times to double, triple, check this. I even checked to see if the scale was properly calibrated (it was). But, yes, I weigh 249 this morning!
Holy cow, and I've only been on the challenge since Tuesday!
I've broken through the 250 mark! Another milestone, and a weight I haven't seen since 1997-98, and then, only briefly. I nearly fell off the scale. lol
I am a mere 2 lbs away from leaving morbid obesity, which will be yet another milestone - a big one at that. It was something I'd hope to reach by my mid-January doctor appointment, but now I'm looking forward to ending 2010 no longer morbidly obese.
My BMI is 40.2, with 40 being the bottom threshhold for morbid obesity.
Yes, I may actually get on the scale ahead of next Saturday. I want to know when I kiss MO adieu, a moment I am going to relish.
On my Lose-60-In-One-Year Challenge (the blue box on the ride sidebar is counting down the days remaining in that challenge), I'm more than two-thirds of the way there! And lots of time remaining to hit the target in that challenge. Awesome! My "Ann" signature includes the latest figures for that challenge.
If anyone has a salad recipe they want to share, feel free to add it to the comment section! I'm posting a wide variety of salad types. Today, a slaw-based salad. Next week? A wonderful watermelon salad, perhaps a jello salad, and who knows ... stay tuned!
12 Days of Salad
SLAW SALAD SUPREME
1 large cabbage
1 large onion
1 cup vinegar
1 tsp. dry mustard
1 cup sugar (or sugar substitute)
1 green pepper
1 tsp. celery seed
1/2 cup cooking oil
1 tsp. salt
Shred the cabbage, green pepper and onion. Toss with celebry seed. Place this mixture into a covered container, alternating layers of cabbage mixture with sugar.
Separately, combine vinegar, oil, mustard and salt. Bring this to a boil and then poor over the cabbage.
DO NOT STIR
Refrigerate this (covered) for a minimum of 5 hours before serving. It will keep, refrigerated, for a week.
Day 143 and walking on air ...