Home at Last Farm...: back on the band wagon

Monday, March 05, 2007

back on the band wagon

Well, I tried to lose weight without the exercise part, but it goes too slowly (I like food!) so today I went out and joined Curves. Don't know if it will help, but it won't hurt and maybe I'll meet some new friends around here. PLUS, if we move, the membership is transferable.

I chose Curves over some of the other local places, because it's not the kind of place packed with 20 year old models in skin tight exercise outfits. It's for women like me. Heavy and don't like it and are only at the gym to work out, not show off or worry that our 6 pack abs aren't defined enough.

I have a couple of new exercise outfits, so I don't look like a slob and I am working on having a positive attitude. I will keep you updated on my success!

2 comments:

Kelli said...: I used to go to curves a few years ago and have been thinking about joining again. I think you will like it, they make it very comfortable!
Kelli; 11:06 PM
Lisa Steptoe said...: Your my hero. I'm proud of you. Let's knock this fat girl on her ass. This is the year that BEEACH goes down!
Love Ya. I'm in the gym with ya - but you know I go to the uber-gym with the psycho girls.; 7:05 PM

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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.