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Back to Beck Day Twenty-Eight: Prepare for Another Weigh-In

Monday, November 10, 2014

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OK then -- really not fussed about this tomorrow. Will be eating my usual way all day. Don't much care what the scales say tomorrow: I'm maintaining and that's what I wanted and intended.

It just felt so good over the weekend to be sufficiently flu-free to get back to the gym: two great workouts on Saturday and Sunday. I'm feeling upbeat, like I've slogged my way through the worst (or best?) of Beck, that intensely convoluted "heart of darkness". The nine (or twelve?) sabotaging thoughts. The seven questions for addressing sabotaging thoughts.

I'm giving myself credit for addressing these heavily theoretical and complex elements of Beck more thoroughly and conscientiously this round than in 2011.

And: I'm thinking it may really help me in both the short and the long run to have done this: fluffing it off may have been the "missing piece" that I needed to revisit.

Yesterday in addition to making black bean sweet potato chicken chili soup for ME, I also made a huge honking pork shoulder into pulled pork for my two resident carnivores. I don't eat pork. When I googled "pulled pork" I quickly realized -- this is a whole complex culture with a lot of regional variation (South Carolina, Georgia, Louisiana , Alabama, Texas east west north and south) that I had not the faintest clue about. On the grill, smoker, in a crock pot, in the over, covered or uncovered (to produce "bark"): what a range of variations on a theme. I consulted with my consumers and made a decision as to recipe and approach!!

So: the pork roast got its rub Saturday night and put into the oven Sunday morning about 6 am at very low temperature and smelled amazing all day long. I realized at the gym that my hair and skin were positively REEKING of pulled pork . . . had a lengthy soapy shower!!

And the pulled pork was delicious. Not for me though. My occasional "domestic diva" moments are so much more appreciated because nobody ever takes 'em for granted, right??
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Member Comments About This Blog Post
  • BROOKLYN_BORN
    I live in pulled pork country. Occasionally I'll make a pork roast since SIL is allergic to poultry. I'm allergic to fish and hate beef. All that's left is the pork.

    A major producer (Smithfield) is nearby. They've been bought by a Chinese company. I'm not sure what that will mean.

    Could you share your chili recipe? I've been using ground turkey, but never thought about sweet potatoes.
    1964 days ago
  • NANCY-
    You were so sweet to do pulled pork for the carnivores. Pulled pork scented candles would sell really well. I was surprised to learn that not only is it a regional thing within the States but there is the Caribbean, Korean and I imaging many other cultures that have a version.

    Occasional "domestic diva" moments, I think not... who makes those luscious soups all the time. That would be you my dear!
    1964 days ago
  • OVERWORKEDJANET
    Between you and Barb I may get back on the swing of things...
    Try cooking chicken with the same spices.
    1964 days ago
  • _LINDA
    Its even more amazing you have made it through this series when feeling so poorly!
    Nothing phases you!! Love the thought of your soup, sounds so good!!! I generally dislike most meats, but pork especially turns my stomach -good on you for doing the absolute best that you can satisfying your carnivores! Mom cooked up a roast of beef the other day,smelled so good, probably from childhood memories more than a craving.
    Good for you sticking to the plan. That which makes you such a Sparking success!
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    1965 days ago
  • KALIGIRL
    Here's to focused attention - can't wait to see what happens next time around
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    1965 days ago
  • KRISKECK
    ooh that black bean sweet potato chili sounds GOOD! Glad you are feeling better and back to the gym!

    Kristin
    1965 days ago
  • BOSS61
    Volunteering to fly up north to give you American culinary geography lessons. South Carolina, Louisiana and whatnot are all in the south. Do do "east" you need to pick a state north of the Potomac River. Here in Maryland, or north and east... to us true east coasters, southern food is either bad for you or uninspired.
    1965 days ago
  • 1CRAZYDOG
    Maintenance is a process that has forced me to face down my fear of re-gaining. But I've been maintaining for 4 yrs. and haven't gained. Sooooo, it's all about taking it day-by-day and using my tools. Weigh ins . . they're purely informational for me. I go by how my clothes fit, measurements, etc.

    What a great blog (as usual!) I can smell the pulled pork here!
    1965 days ago
  • SLENDERELLA61
    My hubby loves pulled pork and eats it often, but I rarely fix it. When I do it is usually crock pot, and is not his favorite. Pulled pork is one of the things he eats out often or buys prepackaged. Maybe I should offer to try to do it better, since you did it successfully!

    Love you conscientiously and thoroughly revisiting all those sabotaging thoughts. Perhaps I would benefit from that effort, too. Thanks. -Marsha
    1965 days ago
  • JANTHEBLONDE
    Woo hoo! Congratulations on being on day 28! I am so proud of you! That is wonderful you had two great workouts on Saturday and Sunday! I think you're doing a fabulous job maintaining your weight! I hope you have a terrific Monday and an awesome week!
    Hugs and love,
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    1965 days ago
  • ONEKIDSMOM
    Oh, dear... face with culinary complexity and variation, I throw up my hands. Yay for the once in a while domestic Diva! And you have your healthy soup.

    Sorry you were ill... glad you're feeling better now!
    1965 days ago
  • no profile photo CD14895051
    So glad to hear you're feeling better. Maintenance of one's weight is no small thing to an obese (or formerly obese) person -- gaining is the default for us. Keeping it down like you have for so long is a rare and wonderful achievement. You should be proud of yourself every time you step on the scale, not because of this or that number, but because of the reminder of how far you've come and how well you've done at staying there.

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    1965 days ago
  • FUNLOVEN
    So glad that you have found you HAPPY PLACE ! Way to go on putting that scale in its place. I just read a little blip in the latest Weight Watcher's Magazine that says a recent poll indicates Friday is the most popular day to weigh- in. So good for you - facing the truth after the w/e instead of before emoticon

    I don't understand the thing about not eating pork so I'm feeling kind of left out on that one. I love pork any way you fix it. I have never done Pulled Pork for the very reasons that you found when you went on-line for a search. It seems very complicated to me. So I settle for eating a Pulled Pork dinner once a month at the American Legion my DH belongs to. It beats having all of that fatty pork sitting in my refrig tempting me - LOL!
    1965 days ago
  • BOOKAPHILE
    I always find something to ponder in your blogs, Ellen. Thanks for the good example and for the exposure to different thought-provoking subjects!
    1965 days ago
  • DSHONEYC
    Pulled pork sounds amazing...me, too, I forgo eating of the Pig. Miss it, and had to eat pork many times in China (they stick it everywhere).

    Didn't know you have been emoticon . Glad you have recovered.

    I restarted my morning ritual of jogging/walking this morning by getting up at 4:20. So happy to be back in the groove, though I know I will need to emoticon in order to re-establish this healthy habit. Other positive things to come!
    1965 days ago
  • SANDICANE
    Nice to hear that you're feeling better and also nice to hear you've taken more "pieces" from Beck this time around than last. Life is a journey...

    Great job maintaining!

    And, now I know what the heck I'm doing wrong at my house....I cook toooo much and toooo well. So much so that I'm not appreciated at all for my efforts, they're EXPECTED. Oh life IS funny!

    We never know what we're going to learn next on SP, do we? Happy Day!
    1965 days ago
  • PHEBESS
    I've never understood the pulled pork thing - why does the chef need to shred the meat instead of the person eating it?

    And yes, some scents cling - I seem to absorb onion and garlic scents if I just touch the stuff. LOVE not cooking most of the time, my hands no longer smell like whatever I chopped.
    1965 days ago
  • GABY1948
    GREAT blog again! What you say here about it has really helped you to do this Beck Solution again is exactly why I intend to do it again...slower maybe and I have her green book "The Complete Beck Diet for Life" and may do that one next. This has been an awesome program for me as you know and despite the "bricks" in my tummy for a couple of them.

    You seem to be the one that started it this round for so many people I have read comments including me so I cannot thank you enough! I think some have even picked up and been DOING the steps at least some of them. That has to make you feel good.

    One last thing, somewhere on one of your blogs I read or reread this morning you said you had been 230 pounds at one time...that was the first it had registered with me! WOW you have done GREAT!

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    1965 days ago
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