So What I’m Fat? Deal With It.

Do you suppose,

Adipose

that since I eat so little,

You might kindly remove yourself from my middle?


My sincere apologies to all the fine poets of this word – I composed this little number  in my head on the way to work one morning during a moment of self-loathing.

I’m part of the not-so-exclusive club of women who struggle with weight issues. As a young person, I tended to be heavier than other girls my age. I also “blossomed” sooner.  Naturally, I was teased.  It didn’t help that I wore glasses,  had curly hair and a nickname that rhymed with “fatty.”

While I don’t believe I suffer from body dysmorphic disorder (BDD), the way I view my body was certainly shaped by the opinions of my peers and popular culture. As I grew in age and confidence, my focus on weight management was less about the way I looked and more about the way I felt. Nonetheless, old habits die-hard. And now that I’ve entered menopause, those “old habits” are starting to feel like familiar friends.

Almost like clockwork, the scale started creeping up around age 48. Now, at age 50, I’m the owner of a full-blown “adipose belly.”  Lovely.  Ironically, I’ve been trying to follow Weight Watchers for the past two years because it has always been the one program that has worked for me.  No matter what I do, nothing seems to “click.” Ironically, I feel as though I’m in pretty good shape. I do Pilates once a week, typically log more than 10,000 steps a day, and focus on eating a balanced diet filled with fruits, vegetables and whole grains.  Bla bla bla...

Last year, I set myself a goal to get in shape and return to downhill skiing. While I didn’t reach that goal, I have come to accept that I may just have a “broken” metabolism caused by years of yo-yo dieting (sometimes extreme), and a genetic tendency toward overweight.  I also recently accepted the possibility that I’ve been victimized by media, culture and the processed food industry.  For a really thoughtful look at this topic, I recommend the book, Body of Truth: How Science, History, and Culture Drive our Obsession with Weight — and What We Can Do About It by Harriett Brown.

So what’s a girl to do?  I don’t really know.  I suppose blogging helps, but it’s not a solution. If I find one, I’ll be sure to let you know. 

Why I Hate Mother’s Day

Motherhood was not something thrust upon me – I welcomed it willingly, joyfully. And, while I view motherhood as a blessing, I know it’s a job.  In fact, it’s the only job that comes with the guarantee of lifetime employment.

I detest the idea that there is one specific day set aside to “honor” mothers. If we do our jobs well, the rewards are frequent and easily apparent. Our children become what we dream them to be. And in those rare cases when they don’t, it just means we should adjust our expectations a little and hold on to hope a little harder.

I don’t want to be thanked, offered flowers or taken out to some special meal.  Instead, I want my children to do well in school, be kind to others especially those who are less fortunate, to seek knowledge always and be respectful of those who are different. I want them to be open-minded, to choose good and to continue to hold their Catholic faith in their hearts – even if they become seekers or stray from the “institution” of the Church. Above all else, I want them to believe in the person of Jesus and His message of peace and love.

To date, I would like to think I’ve done a pretty good job.  My sons are honorable young men, respectful and wonderfully talented. They are intelligent, artistic and kind-hearted. They have an amazing sense of justice. They are certainly not perfect, but they give me reason to celebrate Mother’s Day every day. My husband does too.  Because, without his love and support, my job would be twice as hard and far less fulfilling.

Winner Winner Chicken Dinner!

Not unlike most working moms I have a nightly routine that puts Michelin Star Chefs to shame. My task – create a wholesome and tasty meal in less than one hour. Sometimes, I fail miserably, but more often than not I’m proud to say I rock my kitchen.

A favorite go to? Chicken cutlets. Warning – before you read any further, I don’t often give recipe specifics.  I’m the kind of cook that does by doing, touching, tasting and smelling. For me – it’s always a “little bit of this and a little bit of that.”   This recipe is no exception. However, it’s not too hard to follow and if you go “light” on the spices,  I’m certain you will be successful.

This particular recipe is inspired by my amazing husband and his wonderful Mexican family.


INGREDIENTS

  • 1 Package thin sliced chicken cutlets (I prefer Purdue or Nature’s Promise)
  • Flour to coat chicken (I prefer Wondra brand but any flour will do)
  • About 1/2 teaspoon of cumin
  • About 1/2 teaspoon chili powder
  • Salt and Pepper to taste
  • Salted butter (a generous amount | used to saute chicken)
  • Two fresh limes
  • Fresh Cilantro
  • About a 1/2 cup chopped scallions
  • About a 1/2 cup of white cooking wine (I typically use Holland House)
  • About a 1/2 cup of chicken broth (I prefer Swanson)
  • Queso Fresco (I typically buy Tropical)

DIRECTIONS

  • Place flour in a large bowl, add spices, salt and pepper and toss with a fork
  • Dredge chicken cutlets in flour and set aside
  • Add butter to large saute pan and melt on medium-high heat
  • Once butter is completely melted, add cutlets and brown on both sides (add more butter if needed)
  • Remove cutlets from pan
  • Add chicken broth, wine and juice from 1 1/2  limes and stir to mix well
  • Add cilantro and scallions, cook for about one minute on a medium heat adding more broth if needed — don’t let the liquid evaporate
  • Place chicken cutlets back in pan. Turn to a very low heat. cover and simmer for about 20-25 minutes.
  • About five minutes before serving, grate the queso fresco directly into the pan and put the cover back on. Feel free to add as much or as little cheese as you prefer. I recommend using at least a 1/2 cup to give the sauce a creamy taste and texture.

Serve the chicken with a side of rice and vegetable of your choice!