We needed a post boat launch celebratory dinner, and opted to keep the calories somewhat under control with another sushi night, this time at A-Kitchen, a tiny hole in the wall on Rt. 6 in Fairhaven. It’s BYOB, which helps keep the prices down as well. We, our bottle of Chardonnay and us, that is, arrived for the first time to dine in. We normally do take-out or delivery, but since we needed to go out to buy cold wine anyway we decided to try their dining room. They really do a nice job, the food is always great, the place is clean and never really busy but the delivery guy is usually hopping and the to-go bags pile up next to the sushi bar. We have our favorites; Red Sox Maki, good whether they’re having a winning season or not, Mango Lobster Roll with lobster and rice wrapped in thin slices of mango, along with white tuna and salmon sashimi. I have to admit I am not eating nearly as much as I used to, so we’re going to have to cut back on the number of rolls. It was all as tasty as it was beautiful.
The next day after cleaning the boat in the slip I called Steve, asked him to come from home, and please bring me a beer. My cousin and her husband also called and planned to come for a drink on the boat, and we’d arrange for take out. Another restaurant meal, when I’d already eaten out twice this week. Time to make good choices. I had my one Corona Light and switched to diet tonic water. For me Schweppes diet tonic water is a treat, as I don’t drink soda; this just tastes like a gin and tonic without the gin. We decided on Thai food, and I knew I’d do OK as long as I stayed away from creamy coconut milk sauces and took it easy on the rice. So Thai Hot Basil with Shrimp was my choice, with lots of vegetables in a thin, spicy sauce. I eyeballed ½ cup of rice and even splurged on a fortune cookie (1 point). I watched my intake closely the rest of the week, especially for things high in sodium, as I knew I’d had plenty with some of the Asian food. It all worked out well. I lost another 2 pounds at Wednesday’s weigh in.
Easy recipe of the week – I buy egg whites in cartons (next to the Egg Beaters in the dairy aisle) to use for my omelets. I just like ‘em better than Egg Beaters and hate to waste all those egg yolks if I use whole eggs. I also buy Cabot 50% reduced fat cheddar cheese slices, Newman’s Medium Salsa, light sour cream and Litehouse cilantro (chopped and freeze dried) in the produce section. I make a simple egg white omelet with 1 slice of Cabot cheddar, and 2 tablespoons of Salsa. Top it off with 1 tablespoon of light sour cream and a generous sprinkle of cilantro. Breakfast
or brunch for 4 points; delicious, filling and very satisfying with no chopping or slicing.
Weight Watchers’ discussion this week was about realistic plans for vacations. Do you want to lose weight on vacation? Stay the same? Do you know you’re going to gain? Will it be an all-bets-are-off feeding frenzy or will you be mindful of your intake? All interesting questions, especially since Steve and I are going to Greece for 2 weeks. So what’s my plan? Lots of walking, hiking around archeological sites, attempting portion control, enjoying lots of fish, and since one week will be on a cruise ship being extra careful at breakfast and lunch, and enjoying dinner. If I gain a pound or two it won’t be the end of the world, but I’d love to maintain to prove to myself that I can do it and still enjoy the abundance of interesting food available in a foreign country. Wish me luck!
Five weeks, 11 pounds. That’s the equivalent of 2 Chihuahuas and a guinea pig.
