I have been missing for awhile.  Life has gotten in the way.  My son had his Bar Mitzvah and then followed by football camp.  I don't know if I am coming or going.  Today(saturday) I made homemade salsa with veggies from my garden.  Nothing like fresh salsa in the winter time.  I am looking forward to apple season so that I can make apple sauce.  Gotta love that fresh sauce.  I have been doing well with my weight.  I am down another inch in my waist.  To me loosing the inches is a great sign. 

I bought a new dress for my sons event and it really looked great on me.  The weight loss contest is coming to an end but my weight loss will continue.  I have many more pounds to loose and intend on getting to my target by spring of next year.  My son will graduate from 8th grade and my daughter will graduate from college.  So I have major goals to shoot for. 

I feel better since I have lost weight.  Once school starts back I can get back into a routine and I love routines.  Helps me out better.

Well today started out great.  Went to the garden to fetch some veggies and voila a whole bag full.  One tomato starting to ripen.  So let the veggie diet begin.  Weight loss is at a plateau right now.  Kind of tough but I will get through.  I have lost 2 inches in my waist line which is a great thing.  I have noticed a difference though in the way I feel.  I have more energy.

Went to the dr today about my toe.  Now I am off to see the podiatrist in a few weeks.  Such fun.  But I have more important things ahead of me this week.  I will be so busy I am going to have to remind myself to eat.  Otherwise I will keep working straight through meals.

Summer Squash Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 2 medium tomatoes, coarsely chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 small zucchini, cut into 1/2 inch slices
• 2 small yellow summer squash, cut into 1/2-inch slices
• 1 bay leaf
• 1/2 teaspoon dried basil

Directions

1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.