My Weight Watchers meeting was Thursday night. At least I lost the 0.2 I gained at my LAST WI.
But that was it. My total loss currently stands at 34.4 pounds—and I can’t say I’m excited to stay on-plan.
I’m determined to do it, though. I want to break back into the 250s.
Dinners like the one I have planned tonight will help. I’m making the Greek Zoodles with Chickpeas recipe from this weeks WW Weekly pamphlet … except I’m using canned chickpeas, which should make the recipe a 0 Point dinner.
I put the zoodles in a colander before I left for Starbucks, which is where I’ve spent the afternoon. Been working on editing a new novel so I can release it before the Payson Book Festival in July—that way I’ll have a new book to sell!
Exciting! It’s been a long time since I’ve finished a new book.
In other author-ish news, I just added LinkTree to my Instagram account. I’m going to try to be more active over there. Check it out.
Speaking of being active, I just discovered it’s been more than a year since I added a new post on my author blog.
So many things to do…and when I’m not at work, all I seem to want to do is binge on podcasts and crochet. One recent project:
I finished that one, but I currently have two other afghans and two sweaters in progress. Pinterest has become the place I not only pin recipes I likely won’t ever get around to making, but also crochet and quilt projects I’ll never have time to finish.
Deborah from It’s All About Me Fitness nominated me, and her questions are so much fun that I decided I might as well give ’em a whirl. As busy as I’ve been, it’s likely to be my only post this week.
I did just ship the manuscript for my second book, BEAUTY AND THE BALLPLAYER (due out in March 2014), off to my editor Friday afternoon before work. And my birthday is Monday, so I’m going to a Foreigner concert in Camp Verde tonight as an early celebration. There’s also a book festival in Sedona today. If I get my words written early enough in the day, I’ll head down before the concert.
Next year, I might be able to set up shop there as an author … Wouldn’t that be something?
Anyway, let’s get on with Deborah’s questions:
What is your favorite vacation spot?
Park City, Utah, was pretty sweet last May — and it gave me a chance to see my brother and his family in Salt Lake City. I also loved the RWA conference in Anaheim in 2012, and my overnight trip to Tucson a couple of weeks ago.
I’m not picky. My favorite vacation spot seems to be anywhere I can go and be job-free.
Coffee or Tea?
You ask the tough ones all right. A couple of years ago, I’d have said tea without hesitation. But coffee grows on me more every year. Lately, I’ve even taken to drinking iced coffee from Dunkin’ Donuts, which has a much stronger coffee flavor than lattes from Starbucks..
What is one place within the United States that you want to visit?
Seattle. I wish I’d have had the money and time to go to FitBloggin’.
What is your favorite type of blog posts to write?
The ones where I get to report I’ve lost weight — few and far between these days. *Big sigh* I’m back to where I started 2013. I’ll be writing the annual “It’s my birthday, time to reflect” post soon.
But seriously … I like those lifecasting types of posts with lots of pictures that shout “look at the fun I had.” Like this Sedona hike or one of my Blend Retreat recaps. Unfortunately, I don’t have a lot of fun to report on. Most of my free time is spent at Starbucks (writing, editing, drinking and — too often — eating), work (working — duh!) and home (blogging, more writing and — not enough — sleeping).
If you could become an animal for a day, what would you be and why?
A cat. They live a good life — lounging around all day, sleeping as much as they want and getting attention.
Describe your perfect weather day?
Early fall. Temperature in the low to mid-60s, sunny and not too windy. Bonus points for being in a place with vibrant autumn colors.
Do you prefer sweet or savory dishes?
Depends. Lately I’ve been craving salty, savory carbs — a sure sign I need to cut back on said carbs. I’m considering going back to Atkins again.
Linking seasons with color, what is your favorite season and your favorite color that best represents it?
I love autumn, with its riot of fall colors. Can I pick two colors? Red and orange.
If you could create a signature ice cream/fro-yo flavor, what would it be called?
Something with chocolate and coconut, maybe? Coffee? I can’t make up my mind. Moonlight & Mocha Madness?
What is the one piece of advice you give to newbie bloggers?
Have fun. Blog because you love it and are excited about what you’re saying, not because you feel obligated. Readers can tell the difference.
Again, I’m going to bow out of nominating my own recipients — I think pretty much everyone I’d pick has already been tapped. Thanks for the award, Deborah! Hope we can see each other again at Blend 2014.
Even though I’m chiming in a little late — like, um, a month too late — I’m here to play along. Thanks, Katie, for nominating me. Sorry I dropped the ball. In my defense, I’m now halfway through drafting a new 50,000-word novel. 😀
Here goes …
Include award logo in a post or on your blog.
Link to the person who nominated you.
Answer 10 questions about yourself.
Nominate 10 bloggers to receive the award.
Katie’s 10 questions:
What 3 items are must-haves in your grocery cart every week?
Depends on the diet du jour. Currently:
Unsweetened almond, coconut or almond-coconut milk.
A variety of veggies
If you could live in any city, no questions asked, which one would you choose?
That’s a tough question. When I was in middle school, in the throes of “Gone with the Wind” mania (the book, not the movie), I wanted to live in a renovated Georgia plantation house with my three cats, Rhett, Scarlett and Ashley.
In high school, any big city would have done. I was so OVER living in a one-stoplight town where cow-tipping counted as major excitement. I wanted big-city entertainment — and cable TV. We lived in the sticks, and couldn’t get cable. After I went off to college, my mom got a satellite (the precursor to Dish and DirecTV, probably), but even then, we only got a few channels … and NO MTV. Oh, the horror.
Nowadays, I’m pretty pleased with Flagstaff.
Great scenery, beautiful spring and fall temperatures, summers that don’t get hot as hell, like the rest of Arizona. Winter leaves something to be desired, though. So ideally, I’d live in Flagstaff from April through November, then high-tail it to the Valley for the winter.
Do you spend more money on food or clothes?
Food. Definitely. I’m not a fashionable person. Most days, you can find me in sweats (or wearing the Boyfriend’s clothes). This outfit from Kohl’s is one of my dressier ones.
Have you ever broken any bones?
Not yet. (Knock on wood.) But as klutzy as I am, it’s only a matter of time.
Fad diets: yay or nay?
Depends on what you call a fad. I still firmly believe Atkins is a great option for many people, myself included. Yet others scorn it as a fad.
Knowing what you know now, what is one piece of advice you’d give to 18-year old you?
Exercise can be fun. Start now.
What is your dream career? (Props if you currently have it )
Ideally, I’d quit the day job to become a full-time author. I’m working on it. Maybe once I have three or four books out there, I’ll be making enough to pay the bills.
If you could choose one type of cuisine for the rest of your life, what would it be?
Only one? Yikes. I’ve been craving pasta lately — perhaps because I’ve been reading about Carly’s adventures in Italy — so I have to go with Italian. Ask me next week and the answer might be Mexican.
What is your favorite part of your body?
Does my brain count? 😉 Probably not. My feet. I have gigantic size 9 or 10 feet (depending on the shoes). I used to wish for smaller ones, but at 5-foot-10, I’d look pretty ridiculous trying to get around on tiny size 6 feet.
What is the “signature dish” that you cook best?
I make a mean lasagna (and associated pasta-less versions of said dish). It was one of the first dinners I learned to make, in eighth-grade home ec.
The lasagna in this photo is Last-Minute Lasagna, a recipe I read about over at Carrots N Cake. It layers frozen ravioli with meat, sauce and cheese.
My nominees: Thanks, but I’m going to pass on nominating folks, since the moment is long gone.