Home at Last Farm...: I hate to admit it!

Monday, October 30, 2006

I hate to admit it!

I began my exercise program this morning...I got on the treadmill for 30 agonizing minutes and, though I hate to admit it, I had "extra" energy all day.

I don't want this getting out, because, frankly, there is very little that I dislike more then exercise for exercise sake. If Joe found out I actually thought there might be some benefit from even a small amount of exercise, he might want me to do more! And I don't want to get too carried away with this whole new healthy lifestyle thing, I have already re-joined Weight Watchers, essentially given up bread, chocolate, wine and pasta (O.K. I can have a little, but I want LOTS!) I have even been drinking (gasp!!) gallons of water and keeping a food diary.

Please, please isn't that enough? Don't make me admit to wanting to exercise too! It would ruin my whole anti-diet establishment image! I think I will have to take a wait and see attitude. This whole weight loss/more energy thing could be a fluke. I mean, when I can slide my butt into size 8 jeans and zip without laying on the bed...then I will say something nice about wanton exercise until then I'll just keep my opinion on this subject to myself!

1 comment:

Unknown said...: But it really is good for you, baby. We're not getting any younger and heart-health is critical to being around a while. And I want you around because I love you so much!; 7:39 AM

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.