On Saturday and Sunday, as soon as I got up I actually looked forward to exercising. I think I'm starting to get into a routine with this. Ok, I won't know for sure until after the next two weeks pass because they've all got odd hours. I'm enjoying myself though. I'm also resolutely trying to ignore what the scale said on Friday. While it was only 5 pounds higher than my last doctor's appointment, it's heavier than I've ever been. This worries me. So this week I switched from drinking ginger ale at work to drinking lemonade. That should drop about 300 calories a day from my diet.
Songs from this weekend are:
Saturday:
Holiday by the Hit Crew
Hot Stuff by Donna Summer
Sunday:
Girlfriend by Avril Lavigne
Proud Mary by Tina Turner
All I can say, is there is no wonder Tina Turner has such great legs if she does dance routines like that all the time. Wow.
Work dinners this week are deviled egg salad sandwiches. I don't think I've posted the recipe before so here goes. This makes 2 dinners.
Filterless Deviled Egg Salad Sandwiches
5 eggs
1 1/2 tablespoons mayo (Hellmans or Dukes please)
1 1/2 tablespoons dijon mustard
1/8 teaspoon white pepper
1 teaspoon juice from a jar of sweet gherkins
King's Hawaiian Snacker rolls
Bring the eggs to a boil in a pot. Cover and turn off the heat. Let sit for 12 minutes. Rinse repeatedly with cold water and then peel. Let the eggs rest in the refrigerator for about an hour to completely cool down. Cut the eggs in half saving the yolks from 4 of the eggs. Chop the whites from all 5 eggs.
Put the saved yolks (from 4 of the eggs) in a bowl and crush with a fork. Sprinkle over the pepper and stir. Add the mayo and mustard. Mix well and then stir in the pickle juice. Taste and tweak the ingredients to your liking.
Stir the yolk mixture in with the whites.
This will keep for a couple of days in the fridge. Makes 4 sandwiches on the rolls.