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Blog 49252

A blog by voiceomt2002

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January 22, 2010 A Happy Scale Whore

As anyone in our sisterhood of Scale Whores Anonymous (SWA) knows, I'm the nut case who keeps track of her weight by writing it down on the bathroom mirror with a wipe-off board pen. I have an antiquated bathroom scale that looks like it belongs in the Art Deco Revival era several decades ago, and I love it because of that beauty. I know it's not accurate, but I step on it anyway every day. (That's why there's an SWA-- we're compulsive about it.) Last month, just before Christmas, when I stepped on the scale at the doctor's office, I got a nasty shock. Despite repeated attempts to be very good, I'd *gained* a pound. EEEK! So, I was determined to get back on the wagon. I pulled out the old food journal and locked all the carb contraband out in the cabinet outside. My scale said I lost. At one point it dipped down to 205 lbs, and my shriek of joy should have shattered the bathroom window. (Thank you, tempered glass.) Still, I drove with butterflies in my stomach to the doctor's for my monthly weigh-in. Would his infinitely more accurate scales show how hard I'd been working? When my turn finally came, I stepped on the scale. The nurse gasped. My heart sank. I was doomed. Done in by that tangerine I had a week ago. *sob* One little cheat had cost me. "OMG, Lena!! You've lost TEN pounds!" The nurse did a jig with me. Later, doc gave me a hug. I'm back on the road to One-der-Land, and I think I see it rising out of the mists in the distance. :thumbup:

January 22, 2010

3

Link to Diet Detective-- Calorie Rip-Offs

Just looking at the rip-offs on the Starbuck's list makes me cringe. Those were of course my favorites. As the Diet Detective rightly points out, those weren't even meals. http://www.dietdetective.com/content/view/2108/156/

March 27, 2009

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Day 11 After Banding-- It's the Small Things

Wow, it's only 8 AM on a Monday, and I'm already experiencing the effects of being banded. First, I awakened on my stomach. As a tummy sleeper, finding myself comfortable in that position was a huge relief. I stretched until I felt my back do the Rice Krispie "snap, crackle, pop!" Whew! I've needed to do that for a long time. I was also incredibly thirsty. I think I may already be less in need of my CPAP machine. Perhaps I'd better make an appointment with the specialist for more than a little finger stick this time. I'd love to get rid of the CPAP. It's been a friend who kept my marriage and heart from failing, but I'd really like to not be Darth Vader at night. Shower time! I'm normally a "quickie" bather. Get in, get out. But today, I looked down and wondered if I might be able to reach my toes without using a stool to prop my feet on. So, I bend down, soap laden scrubbie in hand, and washed my feet! I did a toe touch! Then I almost palmed the shower floor! Holy moley! It's been two years since I could do that! I'm growing my hair out. You'd never know from the picture I display here, but for the past couple of years, my hair has been close-cropped to my head. With all the hospital time and medications, the shoulder-length hair I prefer was a serious problem. So, I chopped it off. A cap of curls was much cooler and easier. Now, I'm growing my hair again. It feels so weird to actually comb wet hair and wonder if I'll sport bangs today or get it out of my face. I gave away almost all my clips, clamps, and ponytail bands. All I have left is one brown clamp and one black leather rose ponytail band. Guess I'd better build up the collection. Later, after I've written a bit on my latest book, I think I'll take a break and go through all my sewing patterns. My roomie Dante is a part-time tailor, and he's about to lose his mind in his eagerness to dress me up like a life-sized Barbie doll. (sigh) The big nut case dragged me out to the sewing area yesterday and presented his grand scheme for my complete new wardrobe. I almost ran screaming. LOL! Guess I'd better get used to it.

January 12, 2009

3

Mushies- Chicken and White Bean Stew

For BG http://www.bhg.com/recipe/chicken/chicken-and-white-bean-stew/ At BG's request, I went hunting a few soups and stews for mushies. For the next few days, I'll post links to my finds. Remember, you can always strain out what you think your tummy can't handle. Lena

March 14, 2009

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Mushie--Crock Posole

BG http://www.bhg.com/recipe/chicken/crock-posole/ Again, I caution those that may be sensitive to starchy food to try this recipe with care. Hominy is a starch. If you don't know what hominy is, here's a wikipedia definition for you. http://en.wikipedia.org/wiki/Hominy I'm from the south and part-Cherokee, so I grew up eating hominy in many forms. If you can't find hominy, try using some leftover cooked whole kernel corn. The carb count on this recipe is an acceptable (to me) 13g, but some folks can't handle the hominy. If you try this recipe before I report, please come here and let us know.

March 16, 2009

3

Mushie- Chicken Edamame Chowder

BG http://www.bhg.com/recipe/soups/chicken-edamame-chowder/ Lena's notes: This recipe does not state clearly that the edamame beans are just the beans, not the pods. Be careful about this. The pods are not edible. Try to find the already shelled beans if you can. If you can't, cook according to package directions and shell them yourself before adding to the chowder. Personally, I love edamame! It's become my new "thinking food" to snack on when I'm working here at my desk. I steam up the pods and bring the bowl right in. The pods force me not to gobble indiscriminately and the whole bowlful of used pods can go right into my compost bin out back. A little kosher salt and/or seasonings, and I'm good to go!

March 17, 2009

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Avoiding Mindless Eating

We all do it. However, for a bandster, the results can be very uncomfortable. The reason it can be difficult to eat healthily is that "hidden persuaders" can lead you into bad eating habits, says new research. Try these tips to avoid mindless eating: Be aware of the size and shape of containers. It's the amount of food that counts, not what it looks like.
Use smaller plates and bowls. Empty plates and bowls, even those of a smaller size, cue some people to stop eating.
Read nutrition labels, paying attention to the serving size listed. Consider the facts; don't guess at how many calories you're eating.
Look past the packaging. The wording on a food's package or the language on a menu can influence you to actually like a food better, increasing your risk of overeating.
Keep visual reminders of how much you're eating. Keep wrappers, empty containers, bones, and other reminders of how much you've eaten nearby.
Think about eating a meal that's healthier overall. Don't just focus on separate parts of the meal.
Control your impulse purchases. Don't let signs encourage you to buy more than you need.
For us, it's more than just gained pounds. My DH hates sitting at the table to eat meals. Worse, he pouts and grumbles when I sit at the table, even though we have a relatively open concept home where we are still technically in the same room. I've been reading the labels as far as serving sizes, and actually measuring out the portions of the snacks. Y'know, it isn't worth it. When you measure out the teensy number of ounces of pretzels and look at the carbs, it's just not worth eating them! Now, by the time I've chowed down on some cheese or a crudite tray, I'm not only full, I'm guilt-free! Funniest thing of all, I no longer mindlessly shop, either. We're still laughing over the fact that some so-called "diet" foods provide no benefit whatsoever (okay, so 20 calories lower. Yay. Wow. I'm so not thrilled) for half again the cost? Uh, NO! I thought I'd freeze to death reading all the labels in the grocery freezer section, trying to find out which so-called "diet" whipped topping actually was the most beneficial, but now I know. With the correct serving size, I now enjoy a little dessert guilt-free. We're still laughing. And we're saving a ton of money by not buying the methyl-enthyl-bad-stuff with ingredients I can't pronounce, much less spell. All in the name of "diet." Goodbye, diet. Hello, Thinking.

July 12, 2009

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Day 13 -- Where'd the Spiders Go?

Okay, another small non-scale triumph from shower time. I'd already noted my feet did not swell nearly so much lately, despite a lot of walking lately. I'd grinned and moved on. That was expected. The doc had promised, and it was true. Cool beans. What I didn't expect was what I saw --or rather, didn't see-- when I dried my legs this morning after my shower. Where'd the spider veins go? My feet, ankles, and legs used to be covered in blue and red spider veins and varicose veins, as if my three-year-old granddaughter had colored me with her magic markers. One particularly nasty set of both varicose and spider covered an area the size of two silver dollars on my right leg, on the inside calf. It's almost gone! Yes, there's a pale blue bruise, but nothing compared to the hideous mark I've worn for years. :smile: Excited and curious, I replaced my right leg with my left on the toilet top where I'd been drying my legs. My left has been the bane of my existence for two years. Without warning, the ankle and foot would swell until I'd burst blood vessels on my instep. Even those are reduced in size and color! :cool2: Holy moley! Can this all really be happening, or am I dreaming?

January 14, 2009

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BG will be proud of me...

I got the job!! I sailed in earlier, lugging my demo stuff (without sweating like a pig, I might add), gave a clear example of some of my skills, smiled when she complimented my lovely (and three sizes smaller) outfit, and proposed new classes to the Education Manager. Her jaw hit the floor at the sheer number of things I can do, and when I proved I could even handle teen projects called Urban Threads, she was thrilled. I was hired on the spot. My first demonstration of Punch Needle Embroidery is this coming Saturday, with a small side of Wood Burning Plaques for fun. One plaque of a Chinese Junk is done. One adorable punched Teddy Bear tote originally made for my grandson is done, and the punched butterfly for my granddaughter could be done tomorrow. Those will go on display to show what the class teaches. I'll just demonstrate Punch Needle Embroidery for three hours and take names of those interested in taking the class. What's even the best part is I'm not technically a JoAnn Fabrics employee, so I can wear my beautifully crafted and embroidered clothes to show off not only my skills to entice students, but also my new figure! I'm a sub-contractor, and I'm used to that particular business structure and tax system. Hehehe!! This is going to be such fun! Thanks for the encouragement, BG!

May 3, 2009

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The Bear I Made For Selena

For those who didn't see the blog, my assistant Selena had a teddy bear I'd made her. She gave away that bear to an autistic child going into the hospital. Here is the replacement bear I'll send. I've named it, "A Pearl Beyond Price" because that's what Selena is, and not only to me.

February 21, 2009

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The Sauce that Makes it All Slide Down-- Part Two

Okay, the previously posted recipe was only part of the blog, but once I'd added it, the darn thing wouldn't let me type my comments below. I'm big on sauces because I need them to swallow many meats. Even the softest and smallest can cause me a bit of distress, so a sauce smooths the way and keeps me from insulting the host or embarrassing myself. (Nothing like throwing up your own cooking to impress the guests, right?) The White Sauce and its variations are a large part of my secret recipes, but there are tricks. 1. Use Wondra Flour when you can get it. This flour is ground extra fine and is made for use in sauces and gravies. Yes, you can use regular AP flour, but you're risking lumps. Do yourself a favor and sift the AP flour first. 2. Use a whisk to stir the flour and butter together, then slowwwwly whisk in the milk and other ingredients. 3. Don't turn your back on this recipe, not for a second. Line up your ingredients and measure them out before you start melting that butter so you can grab and dump with one hand while whisking with the other. 4. Note that I added the calories and carbs to the side and underlined what dish goes with what sauce. 5. Frankly, the cheese sauce goes in any dish where you might use cheese, and the cheese can be varied out for different flavors. Shredded Cheddar is the most common, but shredded swiss is marvelous over Spam and frozen mixed veggies for a fast meal on the cheap. 6. Use Creole Seasoning (like Tony Chachere's) in place of the chili powder in the Mexicali Sauce for a nice Cajun flavor. Add bell peppers, onions, and celery to the beef, pork, chicken, and/or shrimp, and you have a meal for no trouble! Play with your sauce once you're comfy. You'll love how you can make anything tasty! My fussy "I hate broccoli" DH swears I could put these sauces over a brick and he'd eat it.

May 4, 2009

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Homemade Herb Vinegars

This is a quickie trick that can develop into an obsession, I'm warning you. LOL! I've been doing this for about fifteen years, but I've been growing my own herbs and veggies that long or longer anyway! It all started with a Purple Ruffles Basil plant. I loved that plant with its gorgeous purple leaves and mild basil taste. Then I read about making herbal vinegars by simply warming up your choice of vinegar, pouring it into an easily corked bottle (new cork, please!) and then adding herbs. I gave it a shot with white vinegar and a clear bottle that had once held wine. I was rewarded with a vinegar that slowly turned into the loveliest shade of purple and was a delight on any salad! I practically wept that winter when we used the last, knowing I'd have to grow more purple ruffles basil before we'd have more. My family made me promise to make several bottles, but it wasn't to be. My DH lost his job, and we ended up moving to Denver. We did without our purple basil vinegar for two years before I found another and successfully grew it again. Now, you can get fresh herbs in any local grocer's produce section at almost any time of year and make many different kinds of vinegars! Tarragon vinegar is a delight! Regular basil vinegar is delicious! What do you do with this liquid treasure? Salad dressings made with oil and vinegar. Marinades often call for vinegar. Homemade mayonnaise calls for vinegar. Some sauces call for vinegar, and one of the most delightful tricks on the planet is sliced cucumbers soaking in vinegar in the refrigerator on a hot summer day.

May 7, 2009

3

Is Humiliation Part of the Treatment?

Just how much humiliation am I supposed to take? Today was a group session at the surgeon’s. You know what I learned? What an ass one of the surgeons is. That’s it. After the weigh in, in which I gained a whole half-pound, we had the usual and repetitive lecture on how important it is we shrink our livers. I was feeling pretty good about my weight, actually. I’d had a full bladder and heavy winter clothing on, but the scale said only half a pound. I could live with that. I knew also I’d had a few too many macadamia nuts over the past few days and vowed to cut them out. Finally, the surgeon appeared. He was as handsome as rumor had claimed. I had a hard time understanding his accent, since he was from South Africa. The Afrikaners I’ve known can seem to mumble a bit to our American ears. I’d had an Afrikaner teacher back in real estate school and I’d adored him, so I was prepared to like the surgeon, Dr. Cywes. How wrong I was. After introducing himself and matching faces to files, he immediately turned to me and asked me if I felt my life was busy. I warily answered, “Yes.” Then, without warning, he launched into what I can only call an attack, using me as the proverbial bad example of a patient who wasn’t on board with the program, addicted to carbs, and out of control. I was shocked and humiliated. I protested that I’d only gained half a pound. He thrust his finger at another member of the group. “She lost ten pounds.” He then went on with his lecture, now pointing out how I was defending myself and in total denial of my actions. For the next hour, I swallowed tears and humiliation while he pontificated as if he knew me, accusing me of eating all sorts of carbs, ignoring the diet, and –the crowning touch—comparing me to a drug addict in need of a twelve-step program. I was never so grateful when he finally ended his speech and swept out of the room like he could barely stand to be around us a moment longer. Baby, the feeling was mutual. Worse, I found out one of the other women in the room had gained a pound and a half. I can only surmise that my file was on top and therefore most convenient. All I can say right now is that I will make a special request that the other doctor is my surgeon. I barely responded when another one of his staff came in and told me my paperwork was complete and the packet would be on its way to Tricare tomorrow. She informed the whole group that surgical dates are now being filled for January, so we can plan for late January or perhaps early February. Lovely. Somehow, we must all remain on the liver reduction, low-carb diet through the entire holiday season. Are they insane? Why don’t I just move to a nice deserted island until January 1?

November 20, 2008

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Day 17- The Amazing Taste of Hot Dog Crumbs LOL!

I've been good. Really. Yesterday was the first day I could have solid foods, and I chose a hot dog. The first I cut up in bites I'd consider small for my two-year-old granddaughter. (sigh) It didn't stay down fifteen minutes. :thumbdown: Then my brilliant DH suggested I chop a second hot dog finer using a mini-food processor I had. By golly, it worked. It stayed down. (happy sigh) Okay, so I'm desperate for real food, okay? LOL! Tonight is an herb-crusted salmon, so I know that will stay down if I eat it slowly. Eating a la russe will definitely be important tonight. I'm going to attempt to eat a brussels sprout or two. I'm on a voyage of food discovery now! LOL!

January 18, 2009

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If it isn't Scottish, It's Crrr*p!

I'm off to another chance to show off today! I'm a member of Clan Forrester, and today is the local Scottish Festival and Games! For the past few weeks, my roomie Dante and I have been working on my costume, since my old ones don't fit or don't match the local climate. Here's a picture. Hope I made the image small enough.

February 28, 2009

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Recipe: Devilburgers

Devilburgers These have been popular in my house for over twenty years. I don't know the carbs and calories, and frankly, I don't care. Originally, this recipe was served where the meat mixture was spread to the edges over a slice of bread. Now I simply stir up the mix and use my electric skillet. The non-bandsters can have theirs spread on toast or buns. I serve my portion on a romaine lettuce leaf. 1 lb hamburger 1/2 c. minced onion 1/4 c. chili sauce 2 t. horseradish 2 t. Worcestershire sauce 2 t. prepared mustard 1 t. salt 1/4 t. pepper Mix, cook in the electric skillet. Drain off excess fat by blotting with a paper towel. Serve on bread or romaine leaves. Variation: Top each with 1/8 cup (or to taste) of shredded cheddar cheese and allow to melt. Monterey Jack also works if you really like your burgers "angry hot."

February 9, 2009

3

The Economy Hits Home--Job Loss

My husband called from California. He's been let go from the trucking company and they're sending him home by bus. Nice, huh? All the way across the country for 2.5 days, devastated by the loss. Needless to say, I'll be a bit distracted this weekend. Don't know when I'll be back. Yeah, I know. The world might just stop revolving without me to spin it. (grin)

March 20, 2009

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Basic Beef Broth

So far we've played with the chicken. Now let's do the same with beef. However, this time we're going to play a trick on the grocery store. You see, all those times you bought beef stew meat, you've been getting the trimmings from the guys back in the back packaging up meat for sale. These trimmings are often the tough and full of gristle parts from other cuts. I call that stuff "butcher's garbage." It's not good for our delicate tummies. Incidentally, note the price per pound of that stew meat. Now look at the price per pound of chuck roast and other roasts. At my grocer, a chuck roast is cheaper! We're going to buy a whole chuck roast and partially freeze it until it's stiff, but not frozen solid. (If you have an electric knife, use it and save yourself some aggravation.) Now cut the roast into small cubes. Remember, it'll shrink a little, so you don't have to do toddler sized bits, just smaller chunks than "butcher's garbage." If you like your beef broth really rich, buy a couple of oxtails. Yeah, I know! Gross, right? Wait until you taste the broth. Oxtails can be had for a buck or two, and they can add flavor like you've never had to a broth. Try it! I always try to snatch a few up when they appear in the meat section and freeze those buggers until I need to make more broth, just because of their delicious flavor, not to mention the superiority of the collagen they bring to the broth. (You don't have to try to break those bones to see if it's done. Just drop them in the pot and cook the devil out of them, okay?) Now for the recipe: I'll be honest. I never bother to clarify the broth. Call me lazy. My DH doesn't notice or care. This is the basis for all my recipes calling for beef broth. This I store in the freezer in one cup increments. I had to make a batch of this while I was still on the liquid stage of my post-op. My mouth watered while I smelled this all day, simmering on my stovetop. When the time came to strain it, I snatched a mug full as my lunch, and I nearly fainted at the pure pleasure. It sure beat bouillion by a mile! Needless to say, I made another batch the next day just for the remainder of my liquid diets stage and turned my freckled nose at those icky bouillion cubes! LOL!

March 5, 2009

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Mushie Guilty Pleasure Recipe-- Cheese Soup

Imagine how shocked I was to realize this recipe was low carb! It's only 11 carbs per serving. And lookie! You get to use some of the chicken broth I posted on March 2. This is one of those recipes where the setup is essential. I bring home a bag of onions and shred them all in the food processor, stuff them in a freezer bag, lay it flat on the "floor" of the feezer, and let it harden. Then I can stack and store, breaking off a hunk when I need some. I do the same with the carrots, but store the bag in the fridge. That way, I have some for soups or salads as needed. Oh, and that all purpose flour in the recipe? It's used as a thickener, so I just pull the canister of Wondra flour. It's extra fine flour, made for soups, sauces and gravies. No lumps! You can also vary out the cheeses. I've been known to raid the cheese drawer for shredded cheddar, slices of colby, and the remainder of a block of pepper jack instead of plain old American. It's all good!

March 6, 2009

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Bariatric Recipes Yahoo Group!

http://groups.yahoo.com/group/BariatricRecipes The owner warned me by email that the site gets about 50 emails per day on a weekend, and advises you use Digest format. I've already received recipes in my Inbox, but I'm wading through a pile of email. I'll share if I find some good ones.

February 11, 2009

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Mushie Seafood-- Cioppino

Okay, call me a tightwad. I hate spending one dime more than I have to. I fell for this recipe while I lived in Denver, where the price of seafood can induce a heart attack for those who are used to seaside prices. Because it uses frozen and canned seafood, it's an affordable indulgence. Personally, I'd rather cut up the fish while it's still half-frozen and firm. It's less of a mess. That's MHO.

March 7, 2009

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Today's the Day

In one hour my husband's alarm will go off and I'll take a quick shower while he and our roomie enjoy their coffee. I don't begrudge them the java, but I do wish I could have some. Then we'll all three drive across town to the hospital. Thanks to the call from my surgeon, I know I'll report to have a PIC line (sp) installed. Maybe they'll put the Heparin in through that, maybe I'll have to endure another shot in my belly. I keep chanting to myself, "You can do this. You've been through so much to get this far. One more day. You can do this..." I'm exercising every bit of self-control I've ever had to proverbially put one foot in front of the other and smile like nothing's bothering me despite the hunger of two days without solid food and a raging thirst. Amazing how pre-surgery nerves can turn even a strong-minded person like me into a internally gibbering wreck. I'm keeping my eye on the prize-- the picture of me I'm using here. I weighed about 175 when that was taken. I want to look like that again. I will lose the weight that has dragged me down for fifteen years and destroyed my health. I'm even better now than I was then. I've quit smoking, achieved my dream of being published, and I have a lovely home in Florida. The only thing holding me back has been my weight and the health issues it brought with it. Will things be champagne and caviar after surgery? I hope not. Can't stand the stuff for one thing. (grin) No, but I won't have the anchor of ill health holding me down. I'll still be here in my little home office, typing out stories to entertain and amuse for as long as my muse stays. But, maybe once in awhile I'll go scuba diving again and not be afraid to be seen in a bathing suit. That would be nice. Lena

January 2, 2009

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Country Pork Stew

Country Pork Stew Serves 4 generous portions Ingredients: 1 tsp olive oil 1-1/2 lbs pork tenderloin, trimmed and cut into 1” cubes 1 cup chopped onion 4 cloves of garlic, pressed or equivalent from a jar 1 tsp. Dried sage Black Pepper, to taste ½ cup dry white wine (or ½ cup white grape juice combined with 1 T. cider vinegar) 1-3/4 cups low sodium chicken broth 2 T. tomato paste ¼ tsp. Ground allspice Note: While these directions are given for an electric skillet, you can use a Dutch oven with a tight-fitting lid. An electric skillet gives very even heat, and has a useful simmer setting, but not everyone has one. Heat the olive oil in the electric skillet over medium-high heat. Add pork cubes and onion, sautéing until brown, about 4 minutes. Add remaining ingredients in the order given, stirring a moment before adding the next. Bring to a boil, reduce heat to simmer, cover, and walk away for one hour. It’s done when the pork is fork tender. Nutrition: 284 calories 7 g fat 42g protein 7g carb 1g dietary fiber 111 mg cholesterol 380 mg sodium Exchanges: 0 starch, 5.5 lean meat, 1 veg Weight Watcher points: 6 Low Carb serving suggestion: Serve over either Cauli-Rice or any version of Faux-tay-Toes. This recipe was adapted from a recipe provided by www.SavingDinner.com. Highly Recommended!!

February 11, 2009

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Two Days After Banding

Well, here I am, back in my own little home office. Things didn't go quite as I envisioned them, but I'm pleased to say I'm very happy with the results. I went in hungry and darn near whimpering with a growling belly. I came out with no wish to eat at all. None. Zip. Nada. I have to force myself to look at bouillion, Jello, and popsicles. :thumbup: They kind of turn me off. Whether that's from eating them for nearly a week, or lack of appetite, I can't say. Conversely, food still smells great. My roomie Dante cooked one of my chicken recipes last night, and I supervised (more or less). I got a splash of the sauce on my thumb, licked it out of habit, and that was enough. I didn't want any more, just that taste. He did a decent job. I wandered out in the living room with another cup of tea, totally disinterested while my two men acted like starving wolves over a carcass. :thumbdown: Admittedly, I tire easily. This is to be expected. I did just have abdominal surgery, after all. Long as I take my Gas-X to get rid of the lingering gas pains, I'll be fine. I feel a bit jet-propelled already, but my shoulder still hurts now and then. Best to stay on top of it. Other than that, I need only Liquid Tylenol. Not bad at all. I'll keep you informed as I can. Lena

January 4, 2009

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Gardening as Exercise or Sore Muscles and Blisters

Ow! Ow! Ow! That's me, trying to sit in my office chair this morning. I've been doing a walking program and riding my exercise bike for awhile now, so I decided to indulge in a form of exercise that gave me a lot of pleasure in the past-- gardening. I'm a Square Foot Gardener, as recommended by the Get Rich Slowly site. I SF Gardened for the past ten years, off and on. More off than on because of my weight and the fact that we moved a lot. Now we own a home, and I've lost enough weight to feel energetic again. SF Gardening has several advantages, if you prepare properly. Because all the gardening is done in raised 4'x4' squares, there's less back-breaking labor weeding. Even I can reach easily into the center. This means I never compact the soil by walking on it. However, all that ease later means you must do things right the first time. All it takes is a bit of preparation. I began last year by raking up all the leaves that fell in my yard and bagging them up. I allowed the leaves inside to rot, waiting for them to turn to delicious, nutritious leaf mold my plants would love to snack upon. I also started a compost bed and ordered a (free) pile of wood chip mulch from a local tree service. One year later, and all is ready. So, Dante and I got out there and dug our first bed. We dug down a minimum of 12", then built a wooden box to give us a full 24" of space to fill with a mix of soil, peat, compost, leaf mold, and nutrients. I couldn't have done all that last year. Wheeling the wheelbarrow from where the bags of leaves had been stored, hauling barrows of half-composted wood chips, dumping and mixing, as well as helping build the wooden box would have half killed me. However, we had but one day to do this. The forecast called for rain all weekend, so Friday was our only chance. We finished and put away the tools just before dinner, tired and proud of ourselves. The bed is full of rich, black soil that is so perfectly friable, it's gorgeous. If the rain stops as predicted on Sunday, we'll stack the decorative bricks around the wood and mark our squares for planting. This morning, I'm feeling the effects of all that hard work. Everything from the neck down hurts. However, we've done it. Now we can plant those nutritious vegetables for as long as we own this house. (Hopefully, until the day we die.) Maybe this fall, we'll start a second bed, but that's all we'll ever need. Right now, my muscles say, "Honey, right now you couldn't lift the shovel. Better wait." LOL! Guess this means I'd better wait a few more days before I weed and mulch the flower beds. Thank goodness it's raining as predicted.

February 14, 2009

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