Scale Saturday 2018: Week 28

This aging thing is a bit terrifying at times. It seems I blink and whole chunks of time have disappeared. This summer in particular has been speeding by, and I often feel as though I do nothing but rush from one project to the next.

I weighed myself very little this month. I suppose I'll have to step up the accountability as the colder months settle in, but for now this is working. This slower approach to my fitness goals has been therapeutic for my spirit--much less anxiety inducing, but I've had moments of frustration that I'm still not where I'd like to be. It's been a lesson in patience, which is something I need. You may wonder what the point is in posting an update at all because of this plateau I'm on. It's because...well, I'm not done yet! I'm comfortable for now where I'm at, but this journey isn't over.

One major victory I've won this month (and this may have some of you scratching your heads): I've eliminated all sugar in my coffee! It seems like such a little thing, but it was one of the hardest for me to let go of. A year ago I was dumping two heaping tablespoons of the nasty stuff in my cup. I managed to cut that amount in half back in January, but I couldn't give it up entirely. The Monday after my last Scale Saturday post I decided to cut it out cold turkey. It's amazing how much better I feel not having a shot of sugar right away in the morning, and it helps keep the sugar cravings at bay.

One thing I've become addicted to in it's place: cream. Not creamer, or half and half, but real honest to goodness cream. I bought some to make a rhubarb custard pie a couple weeks ago and used the rest in my coffee. I tried going back to the ole powdered creamer--I mean, I'm going to have to eventually, because wow cream is expensive--but it's just not the same.

I've just been enjoying as much as I can of this season of plenty which never seems to last long enough. Long days are spent picking goodies among itchy foliage surrounded by ravenous insects, and then enjoying the bounty. We've been eating fried zucchini like it's going out of style. I suppose I'll have to find another way to prepare large quantities of zucchini soon. Eli has started getting that mule-at-the-turnpike look when he comes home from work to find me over a pan of sizzling breaded cucurbits. "Do you know how fattening they are?" he worries as he polishes off his third helping. "Meh. They're vegetables." I answer. But really, I don't care. Zucchini season will soon be over and for the next 10 months we'll have to resort to the stash I've frozen.

So for this month's update, I again have succeeded in maintaining my weight, keeping it within two pounds of my lowest. This speaks volumes to the importance of moderation, because while I'm allowing foods I would not normally eat during my strict "dieting", I have continued to watch portion sizes and refrain from taking seconds. Cheers!