I'm finally down to fitting in a jeans size I can't remember wearing since high school.
I wore a shirt the other day for the first time that I bought 3 years ago - at the time, I thought I'd fit into it "eventually."
I'm actually looking forward to summer for the first time in many years, because I'll be able to wear short-sleeved shirts without feeling self-conscious.
AND - how's this for TMI - I have now lost enough weight that I finally had to invest in new bras.
I'm not done yet, but I'm getting there. If I have any regrets, they are that I didn't do this 10 years ago, or even 2 years ago. But I'm doing it now, and every day I'm healthier than the day before.
Okay, enough bragging. Well, maybe not quite. I finished a sewing project the other day - I made a set of sushi-themed dinner napkins for some friends and gave them to them when we met for a sushi dinner at Sakura.
That was such a fun project! I'm working on another set in a different theme right now, and have lots of ideas for projects waiting in the wings.
With the weather getting nicer, it's going to be harder to find time to spend sewing, but I'll make it work. Especially since Mr. Awesome and I started a marathon of Lost last week (thanks, Hulu!). We hadn't watched the show, so we started watching over the weekend and have made it almost to the end of Season 2. Our goal is to catch up by the time the finale airs, but that's ambitious. Lost is like a Dan Brown novel - every episode ends on a cliffhanger so you can't wait to get to the next episode. We're liking it a lot - DON'T TELL US ANYTHING ABOUT IT!!
Speaking of the weather changing, with spring trying desperately to make an appearance, I thought I'd try coaxing it on with some artichokes, tomatoes and fresh basil. The resulting dish is one we'll be making again. It's easy, healthy and, most importantly, delicious.
This has it all - the richness of salmon, the freshness of basil and tomatoes, the savoriness of artichoke and mushroom, and what isn't great about pesto? Nothing, that's what.
Pesto Salmon with Roasted Artichoke Hearts, Mushrooms and Tomatoes
Weight Watchers Points: 9 per serving
2 c. fresh basil leaves
1 Tbsp. walnuts, chopped
3 garlic cloves, minced
1 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil
1 (9 ounce) package frozen artichoke hearts, thawed and rinsed
1 small package mushrooms, sliced
1 large tomato, diced
1 tsp. fresh thyme leaves, chopped
2 (6 ounce) skinless salmon fillets
Preheat the oven to 350°F. Coat an appropriately sized baking pan with cooking spray.
In a blender or food processor, combine the basil, walnuts, garlic, Parmesan cheese, olive oil and salt to taste. Blend until the mixture resembles a coarse meal.
Toss the artichoke hearts, mushrooms and tomatoes together and arrange in 2 separate mounds in the prepared pan. Sprinkle with the thyme and salt and pepper to taste. Place one salmon fillet on top of each vegetable mound and season with salt and pepper. Spread the basil mixture on the fillets.
Bake 20 to 25 minutes, until the fillets are no longer translucent in the center and the fish flakes when pressed with a fork. Serve immediately.