Poached Eggs - Why Have I Avoided Thee?

Let me preface this entry by saying that I grew up in a household of extremely capable cooks.  One might even say "gourmet" but in a very Paula Dean way.  You know . . . lots of butter and bacon?  Right.  Somehow the cooking thing sort of skipped me.  Don't get me wrong, when I put my mind and energy to it, I cook very well.  As an accomplished eater, I do have an idea of what things should look and taste and smell like when everything is going well on the stove.  But I digress.  My parents love kitchen gadgets almost as much as I do.  So, when poaching eggs, they had an insert to be placed on top of boiling water.  It makes beautiful perfectly poached eggs especially tasty because my mom would put a little butter in the gadget to ensure they didn't stick.  Imagine my surprise when, a couple of years ago, I found out you can poach eggs in water . . . WITHOUT A GADGET.  I know, amazing right?  I did mention that I'm not a terribly accomplished cook right?  Well I'll just say simply that, while I knew about the traditional egg poaching technique in theory, I was never able to eat one of my doing.  Until today.  Thanks to WW Online Cooking Class on Poaching Eggs I just had an amazing breakfast and discovered that the taste of a traditionally poached egg is better than the insert version!  My egg was sooooo beautiful!  I wish I had taken a picture of its perfect little formed self.  It's rich and a little earthy and, when paired with roasted tomatoes, a little pepper jack cheese and an English muffin, the perfect way to have a lower-calorie decadent breakfast!  I'll admit I was hungry.  I will also admit that I'm really proud that I learned how to poach an egg.

Down 1.8!

Love going to WW meetings and actually ending up on the negative side of the spectrum.  I cannot believe I let myself get this out of control even if I was changing jobs and moving my entire life to So Cal.  I'm extremely grateful that my boss said something to me that made me think "what the hell are you doing to yourself".  Add to that the scary health news (severely anemic on top of everything else) . . .  I am finally back to that place I was before.  I'm 35 years old.  If I'm having these health problems now, what is another 20 years of this extra weight going to do?  Type 2 diabetes?  Heart attack?  Stroke?  No thank you!  New town, new commitment.

 

Goals for this week:

• Food: Write down everything I ingest
• Movement: 20 minutes of walking 3 days + Ab work or Yoga or Pilates 2 days
• Health: Research nutrition expert