DaisyChainOz

Back to black clothes in the summer heat 😝 but at least it’s a thin spaghetti strap maxi dress and thin shawl

This is a skirt not a dress. Let the giggles begin. Yep, the challenge of being short. I know a few of you will understand. A ribbed wool tube skirt at 50% off I was not giving up so when the desire is strong a creative solution must be found. 😁

Congrats on your weight loss so far @Mariann812. Whoo hoo! Looking forward to seeing more of your pxts.

You all look FABULOUS!!! Congratulations on what you have achieved with your efforts!
🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
I am 3 weeks post op in this photo, down 30 lbs and so thrilled I had this procedure.

Tonight’s date night dress with the guy who is now official boyfriend status ❤️ He planned a great night at a wonderful Italian restaurant in Portland. Good food, but even better company!

So went out to dinner again & decided to wear something bright. Yes, me. Must be your influence @GreenTealael. Mind you I had my black rabbit fur coat on & over that my black overcoat cause it was a cold & wet night ☹️

A couple of weeks before Covid hit in 2020 & we entered lockdown I bought this outfit & it has been taunting me in my wardrobe ever since. Decided I wasn’t going to wait for a special event any longer so dinner wth my hairdresser current & former stylist was it. New French inspired restaurant in a small country town. My hair looked way better later as we had our regular hair appointment before dinner. The skirt is amazing. Known as the doona skirt as there is a layer of wadding inside. Still didn’t keep me warm enough though lol.

love it both ways..... hope you had a great date.

New light weight, exotic animal toile dress perfect for summery sultry days...

I'm excited to add my first entry to ootd. I love clothes and always love seeing people's outfits here. We don't get out much and since I've been home with my son I don't dress nice most days, lol. Also, when I worked, my ootd was scrubs anyway.
Today is my 51st birthday so we are going out for dinner. I just got this new dress off Amazon.




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Another date night, another summer dress. It’s 100° in Portland today, glad I now feel comfortable wearing summer clothing!

I just love the fact that I can wear a matching set of something again!Haven’t had the bottoms and tops as the same size in ages.

Hoping this journey continues smoothly. Doing it all over post revision but having fun with it!

Wedding time...... We had a great time. No the black sash was not part of the "original" dress....

And a little head to toe colour from me. Was attending a lunch for a charity of which a friend is a director. It supports families who have lost a child from gestational losses to children in their 20s. First gala lunch they’ve been able to hold in 2 years. Tickets sold out in 5 minutes so they had to have additional people in a second function room & also live steamed the event. They raised $91 000. So marvellous for a worthy cause.

Finally wearing something that’s not black again and I match a bathroom 😅

Goodbye lunch with friends at the new Grand Bohemian Hotel in Greenville, SC...

Invited to attend a Brisbane Fashion Festival event last night with all the beautiful people. Great people watching. Some amazing fashions & some that were questionable (usually worn by young women taking selfies of each other 😉). Had a little angst as to what to wear because it’s winter here & a colder night was predicted. All my latest better clothing is northern spring/summer so my choices were limited to things I could wear a wool skivvy/sweater underneath & not look like a school girl in a pinafore. Ended up wearing the coat dress & went for traditional French fashionista chic - all black. LOL!
Fortunately they had erected a marquee this year as the sky opened up just prior to the start.

The method I’ve been using for pickles for a while now and can’t remember where I learned it but-
Slice cucumbers (I use English cucumbers) and place in a large bowl. Heavily salt with your choice of salt (I’ve used pickling, pink Himalayan, and Kosher before) and let sit for 20 minutes. Lightly rinse and drain. Stuff those bad boys as tightly as you can into a jar (I always use quart size canning jars). Mix together equal parts your choice of vinegar (I’ve used apple cider, rice wine, balsamic, and white vinegar or a mixture) and Water, any sugar to add sweetness and help preserve (I haven’t used a substitute so unsure how that would be but I have used only a tablespoon before and they were good), and any seasonings you want to add. Microwave (or heat) until the sugar dissolves and then pour over the cucumbers. I usually let mine lacto-ferment the counter overnight before refrigerating. As long as the brine is over the pickles they won’t go bad because of the acid and sugar. The longer they sit the better they taste but you can really eat them at any stage (I have sneaky kid hands that try to eat them while they’re still salting!). The longest pickles have ever lasted in my house was a week but that’s because they get devoured by then.
The batch I made yesterday was salted in pink Himalayan salt and the brine was straight apple cider vinegar (no water… they’re very bright and sour this go around), sugar, a giant pinch of pink Himalayan salt, cracked black pepper, ground mustard, and celery seed.

To answer your other question duxelles is classically a mixture of mushrooms, onions, shallots, butter and herbs reduced to a paste like consistency. It’s great on toast, in omelettes, and used in beef Wellington preparation. Also great in mixed with whipped cream cheese or goat cheese and used on bagel thins or to dip vegetables in!

Been busy meal prepping today. Duxelles for omelettes, meatless no bean “meat” chili (made with TVP), salsa chicken, put another 2lbs of chicken in teriyaki marinade for tomorrow, roasted vegetables, ham and cheese egg muffins, and started salting some cucumbers for quick pickles. Had some of the chili for dinner and it’s SO good!

Dave in Houston, you will regain your love for cooking and food again once you have lost the appropriate weight through each and all important phases needed for your long term success and well being. You will go through grief over some foods and portions you may have once loved, but may find no longer satisfying, digestible or best for your new health adventure. You might find great adventure and rewards in seeing food in a new light - experimenting and trying new recipes. I encourage you to continue on this thread going back to early on posts gaining invaluable information, encouragement and insight on others who have gone before you. I always loved salads before and after surgery but there were a few months salad was not the best choice at that time. 2 ½ years out salads are a staple and enjoyable as they once were but portions resized and evolving ingredients to keep things healthy and exciting! I do cook simpler now - but definitely not bland or unappealing. Some food types and drinks I simply did not re-introduce feeling them not to be the best choices for my nutritional needs and long term value. Congratulations on your journey and new adventure with food. Here is a sampling of new delectables I'm enjoying...

My kind of meal! A new place opened up in Boston called Kured-a build your own charcuterie box place! This made several meals for me.

Instead of bread with tuna salad (use to love thickly sliced sandwiches made with various breads - sour dough, rye, Italian, Cuban etc.) I now substitute with tomatoes... I ate under ½ of portion here and will enjoy the rest of it for dinner. Consuming about 1 ½ cups of food at each meal after 2 ½ years post surgery.

snack time!
295 calories…ate it all.
Smoked Gouda, Prosciutto and cherries!

Mediterranean/middle eastern plate: olives, hummus, bean salad and flat bread
 

Made Soup again - I love soup as you know. This one is beef, vegetables & barley. Perfect for our winters weather. Cheated a bit though & threw in some frozen vegetables to cut back on the dicing (onions, celery, mushrooms & cauliflower was enough chopping for me today). When it cools I’ll bag it up (love zip lock bags) & fill the freezer.

We were driving out and about today, and had an impromptu lunchtime picnic of Fish n' chips with Mr. this afternoon at some random park.
I ate almost 1/2 that halibut fillet in the box and maybe 10 or so french fries with gravy...am estimating 300 calories for what I ate.
Mr., on the other hand had 2 fillets, all his fries, my remaining 1/2 fillet and both our cole slaws. Its funny, cuz it wasn't that long ago that I could probably have eaten as much as he did, but now its like unheard of.