8 weeks ago I got on the scale and “240” stared back at me.  20 pounds higher than my all-time high – and 45 pounds higher than before I quit smoking.

This morning, that same scale read “218.4”.  Twenty-two pounds (I’m rounding down!) in 8 weeks.  2.75 pounds a week.  And we’re obviously eating well!  Victor is down 13 pounds but started at a better place than I did.  He doesn’t have to lose as much.  The bum.

Breaking that 220 line is a big psychological boon for me.  It’s just the incentive I need to keep going. I’m psyched!

It means I will continue to eat breakfast before leaving for work (and I am so not in the mood to eat at 6am) because at 7am at work, there are cookies and other dangerous things aplenty.  It’s no problem refusing them when I eat breakfast.  Will-power likes a full tummy!  There were so many days where I could pack away a thousand calories before having my second cup of coffee.  Now, I merely tap into my infamous stubborn streak.

So speaking of full tummy, we did a good one, tonight.  A bit of those caramelized onions from last night became the inspiration for tonight’s meal – Pork Tenderloin with Figs and Caramelized Onions, Gorgonzola Polenta, and Zucchini with Sundried Tomatoes and Locatelli.

I sprinkled salt, pepper, and garlic powder on the pork and then pan-seared it and placed it in a 425° oven for 25 minutes.

Figs and Caramelized Onions

• 10 fresh figs, halved
• 1/2 cup chicken broth
• 1/2 cup red wine
• 1/2 cup Caramelized onions with fig sauce (from yesterdays dinner)
• 2 tbsp Stonewall Kitchen Vidalia Onion Fig Sauce

Place figs, broth, and wine in small skillet or pot.  Bring to boil and reduce down a bit until syrupy.  Add onions and Stonewall Kitchen sauce and heat through.

Serve over absolutely anything. (Or just stand by the stove and eat right from the pot.)

It really is that good!

Gorgonzola Polenta

Make polenta according to package instructions, using half non-fat milk and half broth.  Just before serving, crumble in gorgonzola cheese.  Mix well and enjoy!

And then tonight’s vegetable.  This came about because I was thinking of making zucchini fritters but didn’t want to buy a pound of ricotta cheese for just 2 tablespoons.  I’d feel compelled to use the other 30 tablespoons for something silly – like cannolis or something.  This was much wiser.

Zucchini with Sundried Tomatoes and Locatelli

• 1 zucchini, cut into matchsticks. (I used my mandoline)
• 4 sundried tomato halves in oil
• balsamic vinegar
• Locatelli cheese (or pecorino romano cheese of your choice)

Place zucchini in individual oven-proof dishes.  Top with minced tomatoes.  Drizzle a bit of reserved oil from tomatoes and a bit of balsamic vinegar over all.  Salt and pepper, to taste.  Place into hot oven for about 30 minutes.  Add slivers of Locatelli about 10 minutes before pulling out of oven.

So… 28 pounds to go.  Oh – and the added bonus, today…  I squeezed my 218.4-pound butt into a pair of jeans I haven’t worn in a year and a half.

28 and counting!