It’s worse than I thought. Much, much worse. 70.3kg of worseness. I took a deep breath yesterday and stepped on the scales. Then I staggered – horrified but not totally surprised – downstairs to check my BMI on the computer. Being only 164cm tall and weighing 70.3kg (oh how it hurts to say that number), my BMI is 26.1. According to the Better Health Channel website, a BMI of between 26 to 30 means “you are overweight”. I contemplated sticking my head in the (electric) oven, but decided to go back upstairs and take a photo of the scales instead. When I stepped on, they pegged me at 72.1kg. I hyperventilated, moved the scales to near the bathroom door and downgraded myself to 69.9kg. Hallelujah, instant weight loss! For the purposes of this blog post, I’ll stick with 70.3kg, as it’s kind of in the middle. Good thing I started the famine yesterday. Someone googled “famine in 2012” this morning and got directed to my blog. Bet they tsk tsked. But I don’t care. Since I’m now officially, apologetically fat, I’ve decided to be officially, unapologetically shallow: yes, I compare my diet to famine; I like movies more than films; my favourite leisure activity is shopping; I enjoy gossip more than conversation; politics bores me; it wasn’t a joke, I really didn’t notice the GFC; I’d rather lose 10kg than gain 10 IQ points … I could go on like this for hours, but I’ve remembered Alanis Morissette’s “Isn’t It Ironic?” and how most of her stuff wasn’t, so I’ve stopped.
DIET LOG: Sigh, I had yum cha. Husband suggested it. Sprog 1 seconded it. I was powerless to resist. But I only had steamed dumplings. And Chinese tea. Surely that won’t do too much damage.
TWITTER LOG: WeSleepAround are now following me on Twitter. Stoked.
TONIGHT’S MENU: Lamb meatballs from a recipe book I got for Christmas. Will advise. The lemon chicken last night was great. Here’s the recipe:
GORDON RAMSAY’S STICKY LEMON CHICKEN (slightly modified by me for ease)
INGREDIENTS: 8 chicken thigh cutlets; 3-4 tablespoons of olive oil; 1 head of garlic, halved horizontally; few thyme sprigs; generous splash of sherry vinegar (I used red wine vinegar); 2 tablespoons soy sauce; 3 tablespoons honey; 1 lemon, finely sliced.
METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2-3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so. Transfer chicken to platter. Gordon suggested serving it with “champ”, I served it with rice and veg. Well, I had mine with steamed zucchini.