9th Day Of Christmas

Now it is time to buckle down.  This weekend has been fun, but I haven't been that disciplined and the problem is that the few calculated choices to indulge make it easier to slip up later.  Well, the holidays are over and I have 4 weeks until my 1 year anniversary.  I don't think 3 pounds a week is unattainable, but it will be very difficult.  This week has to lay the groundwork.  One more resolution is to eat slower.  This is something I can start immediately and should make a big difference for me.  My show closed today, so my time constraints should be lessened.  I can cook more, and the fact that my current job does not require me to order, eat, and return from lunch in less than 30 minutes should help me slow down and know when I am full before I have overshot it.  I also need to get back on the stick with exercise.  December was really bad for that, and building up a bit more muscle mass and getting some aerobic work will give me a little leeway with my intake and give me a little more of an edge with recovery.

For the events this weekend I did my part by bringing some snacks, and I tried to keep them a bit healthier than your usual gameday fare.  I brought my ubiquitous hummus, and lately I have been making rosemary hummus with fresh rosemary and rosemary olive oil, which has been a big hit, both to my palate and at the two parties I have taken it to.  I also made guacamole.  I love tex mex food and avocado, when eaten in moderation, is incredibly healthful and satisfying.  Yes it is fatty, but it is the right kind of fat, the kind that keeps your body moving.  The only problem with good fat is that it is calorie dense, so care is needed.  Lucky for me the guac was such a huge hit that 4 avocados worth disappeared so quickly I wasn't tempted to get seconds because there weren't any.  Other than the 4 avocados I included finely diced onion, a brunoised jalapeno, the juice of 1 lime, a good handful of finely chopped cilantro, 4 cloves minced garlic, and a couple spoons full of some homemade salsa I had around.  I don't usually like tomatoes in guacamole, but I used more the flavorful liquid of the salsa for some extra brightness.  I also seasoned it with ground chipotle, cumin, and salt and pepper.  Here are pics of the process, and I used my new camera which has a food setting, so tell me what you think:

You can see to the far left the onions.  They are soaking in water with a little vinegar, which takes some of the bite and bitterness out and makes the raw onion much more friendly.

You can see I diced the avocado in the skin and then I scooped it out with a spoon to keep a nice texture.