Test is done and I came through with flying colors...nothing there that shouldn't be....I even got a picture...Yuk....I woke up totally dehydrated of course so I weighed and the scale read 143...now that made me feel good....I knew it was only for a few hours but still...143....yipeeeeee ... I weighed in at 145. this morning so I am happy with that...I ate too much food yesterday but tried to be careful...I was just starving after the big ast...So I'll be good today and hope that this coming week I can hit the 144 mark... I really believe in enjoying life and accomplishing goals at the same time so I won't worry too much about Thanksgiving....It is just a happening with way too much food...I love all those foods too so I will just try to eat until satisfied and then quit...I really believe that is what it's all about...I hope you all can come to terms with the holidays and try to limit your intake but enjoy at the same time....Life is too short...

Suthin Fried Chicken, Mashed potato's...canned green beans from the garden and Kings Hawaiian sweet rolls...so much for our diet around here...but it sure was nice and we'll have leftovers for tomorrow!! It's hard to have two oldies on a diet and a 19 year old skinny as a rail who can eat anything and has been begging for some suthin fried chicken...so I gave in to his begging tonight!

Patti43-I'm not Maryanne but I'll try to give you an idea what it is.There are many variations but this is my recipe.Some people make it with pork or chicken but we prefer beef.I usually use sirloin or sometimes boneless round roast or london broil if it's on sale.Most any kind of lean,boneless roast can also be used.It is basically just meat stew.The seasonings and spices are what make it "Mexican".Some people add other veggies but we prefer it without. Carne Guisada 4 lb. lean beef cut into 2 in. cubes 2 med. onions,roughly chopped 2 green bell peppers,seeded and cut into chunks 2 med. size Jalepeno peppers,seeded and chopped.You can adjust the amount according to how much heat you want. 3-4 cloves of garlic,minced 2 tsp. cumin powder 2-12 oz. cans Rotel 1-14 oz. can diced tomatoes with juice 4 Tbs. Kitchen Bouquet browning sauce Flour for coating meat Peanut or canola oil In a large,heavy pot over med. high heat pour in enough oil to cover the bottom of the pan.Saute the onions until just tender then add garlic,cumin and the chunks of meat that have been seasoned with salt and pepper and dredged in the flour.I put the flour in a plastic zip lock and shake the meat in it then shake off the excess flour.When the meat is browned add the Rotel,tomatoes and peppers.Pour in enough water to cover the meat.Scrape all the bits from the bottom of the pot.Cover with a tight lid,reduce heat to simmer and cook until meat is tender,about 3 hours.When the meat is tender add browning sauce and simmer uncovered,stirring occasionally,until sauce is reduced and thickened. Serve with rice,refried beans and flour tortillas. I haven't made this in a while and now I want some!

My day started out pretty early. Cheryl and I took Izzi and KC to the groomers and dropped them off and then to another town and we had a great breakfast at Cracker Barrel. I had a hard fried egg on sourdough toast covered in some really good tasting melted cheese. On the other half of the toast more good cheese melted and a couple pieces of bacon and a piece of ham. That came with fried apples. Cheryl shared half of a sweet potato pancake, so good. I had unsweetened iced tea to drink. Around 3 in the afternoon after shopping all the time, we went to Steak and Shake and each had a big milk shake during the "Happy Hour". So no supper for me tonight. Had a good day and hope all did too. Sue