Morning, gals! Its a beautiful day in my neighborhood -- all sparkly clean and pretty inside and out. Yesterday was smoky -- yeah, we live in the smoky mountains, but usually that doesn't mean there's a brushfire somewhere.

Yesterday though there was -- dry air, high winds, bad combination. I gather its under control today because my eyes aren't watering any longer.
My big news is: I was baffled by what to wear to Mass yesterday morning -- you know, my time of the month + only havin' a few church outfits to choose from was combining badly -- when I decided to try on that Elisabeth suit my daughter made me keep instead of sell even though it never was gonna fit. Wellll.... yeah, you guessed it ... it FITS! Very cool.

Then we had to make a big search through the house for shoes that weren't black or Birkenstocks. LOL! I'm gonna buy new shoes this winter 'cause as my hips slim, my wardrobe changes, and I need shoes that aren't black.
Linda -- Congrats on the 1 pound! Losing in fractions must be so frustrating sometimes - ya know, our scale at my WW meeting place doesn't do anything but pounds and half pounds -- no tenths. Strange. Here's the recipe for ya!
Quote:
6 oz uncooked spaghetti
2 cup(s) fat-free (skim) milk
2 tbsp all-purpose flour
1/4 tsp table salt
1/8 tsp black pepper, or to taste
1/8 tsp cayenne pepper
1 oz Gorgonzola cheese, about 1/4 cup, crumbled
1/4 cup(s) grated Parmesan cheese
3 medium dried fig(s), or 2 large, coarsely chopped
1/4 cup(s) chives, minced
Instructions
Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
Meanwhile, with a wire whisk, combine the milk and flour in a large skillet, blending unitl the flour is dissolved. Add the salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5 minutes.
Add the Gorgonzola and Parmesan cheeses to the milk mixture; cook, stirring constantly, until the cheese melts. Stir in the figs and chives.
Pour the cheese mixture over the warm spaghetti; toss to combine.
POINTS
Serves 4, POINTS per serving | 6
Lilac --

I'm sorry you're flagging right now -- its hard, hard, hard to face losing so much weight. I know -- heck, we all do here, huh?

I try to remember that it took me a long, long time to put this weight on -- and its gonna take a long, long time to get it off. Slow, steady, down. That's what you're doing, what I'm doing, what we're all striving for. You, m'dear,
you in addition to losin' so much, so quickly, are accomplishing things in every area of your life. We're proud of you. I'm proud of you.

You should be too....
J-ann -- I want you to be my cheerleader when I plateau, okay?
Melhoward -- you gonna post a picture of your manicure when you get it? What a great reward!!! I'm planning to pierce something (probably my nose, maybe an eyebrow) for my first big goal -- which is dropping below 200.
Pawleys Gal -- Thanks for the suggestion.

I'll call my local (and nearly local) hospitals to learn more.
My other big news is: I'm losing my hair in a big way.

My shoulders always have a dozen strands of newly fallen hair on them, my drains are clogged, my brush is full. I'm thinking I may have removed too much fat from my diet? In any case, this week will be given over to web research on women and hairloss. The women in my family don't tend to lose their hair -- nor do they tend toward thinning (except when the medications they're taking as they age have thinning hair as a side effect anyway). Stress maybe? Ah, well -- think hairy thoughts for me, okay?
