Tomorrow is going to be insane at work, so I'm trying to get into a zen sort of space in my head (I'm on the phones, because it will be insane). So today I'm going to do a bunch of homey stuff, and make sure I pack a really good lunch/dinner for myself and for [ profile] argus7hills.

Good news today - after a horrible eating day yesterday (I know my nutritionist was having fits and couldn't figure out why, because all I had was sour-cream and onion chips, cookies, chex mix and one small turkey sandwich to eat, and OJ and vodka to drink), I stepped on the scale with trepidation. I didn't think I overate during Thanksgiving, but I didn't deprive myself either. Last Sunday, I weighed in at 282.5 lbs. Stepped on the scale today, peeked down...

282.0 lbs.

I LOST .5 lbs!!!! *happy dance*

So today is all about eating normally (well, as normally as turkey soup is for breakfast. With roasted broccoli on top. Mmmm, was SOOOO good), rehydrating and getting ready for tomorrow.

- Fold Laundry and put away
- Email edits to my last few authors
- Start cleaning office
- Write

That's it. Dinner is leftovers - we have SO much leftover food! I love it.

Oh, and I might put up the Christmas tree tonight. And turn on the lights outside.

Hope you all had a Happy Thanksgiving!
This is my absolute favorite zucchini bread recipe ever. It's from the Better Homes and Gardens cookbook.


1 1/2 cups all purpose flour (I use whole wheat flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil (I use unsweetened applesauce instead. Makes it supermoist)
1/2 cup nuts, optional

Oven preheated to 350 degrees F.

Mix everything together and put into a greased baking dish. Bake for 50-55 minutes.

You can also do either 1/2 apple, 1/2 zucchini, or all apple. Yummy!


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