10 Years Later: Remembering Our Friend, Chris

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February 22, 2004: I woke to a call from my mom.

“Chris Jagodzinski had a stroke last night. They are moving him to St. Luke’s in Milwaukee, and he’s in critical condition.”

…..

It had been an especially hard year for the WLHS class of 2003. Just two months earlier, we’d lost two of our classmates: one to suicide, and one to a tragic complication after surgery. My first thought was “please God, not again.”

I couldn’t believe it. Chris had suffered a stroke.

Throughout the weekend, our group of friends united, though hundreds of miles apart. Some made the trip home to Milwaukee from our various colleges, and relayed messages from the hospital. Chris was critical, but seemed to be turning a corner. Because of the affected part of the brain controlled his speech, it was hard for him to get the words out, so the speech therapists encouraged him to sing. We thought he might just make it.

Over the next few days, things were getting better, and then they got worse. He suffered a seizure and another stroke, and did not recover.

On February 25, 2004, our dear friend Chris passed away.

Chris was magnetic. He was active, athletic, everybody loved him and wanted to be around him. He was incredibly talented at seemingly everything, and just an overall great person.

As I sit here looking at the title of this post, I can’t believe it has been ten years. Since we lost Chris, we have all changed and grown. Graduated college. Got married. Had children. Started businesses. Lost jobs. Moved away from home. Got divorced. Made friends. Lost loved ones. We have grown and moved on. But very few days go by that I don’t think about Chris and wonder what he would be like today. Or wonder what we would all be like if this hadn’t happened.

Chris helped to save dozens of lives through organ donation. He improved and enriched the lives of thousands of people who knew and loved him. The impression that he made will not ever fade, and I consider myself blessed to have known him, even if only for just a few short years.

Today, I am a nurse. My specialty is Neuro Intensive Care. Every day, I take care of patients in the same situation as Chris. Some of them survive, many of them do not. I truly believe that the experience of knowing and losing Chris has shaped me into the nurse that I am today, and has given me a difficult but unique perspective on how I can best care for my patients and their families.

Today, my thoughts and prayers are with Chris’ family, friends, and everyone that was lucky enough to know him. We love you Chris, we can never forget you, and we are so grateful to have known you.

Nashville

Cheers, from Nashville, TN!

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Tony and I moved to Nashville a few weeks ago, and we’ve been busy getting settled into our new place and finding our spots around town that will make this place our own. Restaurants. Bars. BBQ. Too bad I haven’t found the scale yet in our unpacking process…

Until I get caught up and back to blogging, I just wanted to say hey, and thanks for reading. 🙂

Cheers,
Lesleigh

hello, september! recipe: split pea soup

I’m not sure why, but I always dread the end of summer. And then September hits and I’m like… oh wait, this is awesome. Except for the incessant  get-Earth-Wind-And-Fire-stuck-in-my-head ordeal. I won’t post the video. It will be in your head for days. DAYS.

Tony and I just got back from a wonderful week in Nashville, only to discover that it’s “sweatshirt weather.” (Sweatshirt weather: the time of year for Wisconsinites that follows summer, precedes maybe one or two random 84-degree days, and ultimately signals the imminent beginning of 5 months of winter… any day now..)

Sweatshirt weather = soup. I decided to bust out one of my favorite soup recipes. It’s super good, and fool-proof… which are two of the most important recipes in most of my favorite recipes.

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SLOW-COOKER SPLIT PEA SOUP

Ingredients:

  • 1 (16 oz.) pkg. dried green split peas, rinsed
  • 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
  • 3 carrots, peeled and sliced
  • 1/2 cup chopped onion
  • 2 ribs of celery plus leaves, chopped
  • 1 or 2 cloves of garlic, minced
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
  • 1 tbsp. sea salt (or to taste)
  • 1/2 tsp. fresh pepper
  • 1 1/2 qts. hot water

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. ((Seriously, don’t. It will be fine. It looks weird, but then when it’s “time” and you can stir it, it all makes sense…))
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Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if you want.
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Disclaimer: split pea soup does not photograph well. It is beautiful on the inside.
Sidenote: I added more garlic because I can never have enough garlic… and some diced shallots. I used cubed ham because I didn’t have a ham hock. Although I do love the word ham hock. Maybe next time…
Serve with warm cornbread or sourdough, and a good Fall microbrew. 😉
Tip: It’s good soup. Resist urge to eat 5 bowls, or entire loaf of aforementioned bread. Learn from my mistakes…
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summer recap, and a recipe!

I swear it was June 1st about 5 minutes ago… Hope you all had a great summer!

This summer, I didn’t get to blog as much as I wanted to; however, the blog hiatus was due to some pretty awesome adventures. Tony and I traveled quite a bit this summer, with Nashville being one of the most-visited destinations. Of course, I had to try some moonshine. For the blog. It’s a labor of love…

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We played a lot of music and got to see friends from all over the country. Here are a few of them. 😉

I did a LOT of cooking. We tried a ton of different recipes, and I’ll be featuring some of them over the next few weeks.

Here’s one from today. I asked for you to cross your fingers on this one, not because it was difficult. I think everyone has made banana bread before. It’s just that my oven and I have a love/hate relationship, as previous attempts at banana bread have more resembled a burned banana bread bowl, with lukewarm undercooked banana soup/dough center. Mmmmm….

Not today! So here’s the recipe. 🙂

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Banana Bread

-1½ cups flour
-1 tsp. baking powder
-½ tsp. baking soda
-½ tsp. salt
-1 ½ tsp. cinnamon
-¾ cup sugar
-2 tbsp. coconut oil
-1 large egg
-1 large egg white
-1 cup mashed bananas, made from about 2 medium bananas
-1 (6 oz.) Greek yogurt
-½ teaspoon vanilla extract

Preheat the oven to 350* and grease a 9-inch loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
In a separate bowl, mix together the coconut oil, egg, egg white, mashed bananas, Greek yogurt, and vanilla extract.
Slowly incorporate wet mixture into the flour mixture. Lightly stir just until combined.
Pour mixture into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 20 minutes and serve warm.

food meets art: my interview with heidi keyes

There’s a major art component to food, especially when you cook it yourself; even more-so when you grow it and cook it yourself. Cooking is cathartic. It’s so rewarding to create something new and different (especially when it turns out!).

I’ve been doing  a lot of reading about food: where it comes from, how it’s grown, raised, processed, shipped, marketed, etc… I haven’t taken the plunge yet, but I am very anxious to do some gardening. To create a meal from the ground up. Or at least partially. I’m not talking about raising chickens and cows in the backyard. I was thinking maybe a little herb garden for starters. But who has time for that…?

Meet Heidi Keyes: artist, foodie, world traveler, small business owner, and all-around awesome individual. Heidi and her singer/songwriter boyfriend, John Statz, are pretty much a prime example of “if they can do it, I can do it.” Busy schedules, city/apartment living… they are doing some pretty exciting things when it comes to cooking, gardening, and creating. Thanks to the magic of the internet, I was able to sit down with Heidi (I’m assuming we were both sitting. She is in Denver, and I am in Milwaukee) and ask her about what she’s been up to…

“Man & dog beneath Byer’s Peak”; Winter Park, CO – Heidi Keyes

For the readers… Describe yourself (background, career, hobbies) in a few sentences (no pressure!).

Heidi Keyes: I grew up in rural Wisconsin on a farm, but I’ve always been a bit of a gypsy soul. I have a BFA in 2D Design-Drawing and Painting, but my first job out of college was working as a flight attendant for a charter airline (which allowed me to experience over 30 different countries around the world, from Japan to Kuwait to Italy to Kyrgyzstan).  I did this for two years before I relocated from Milwaukee to Denver. I definitely have the travel bug, which is a HUGE influence in the basis of my artwork, and I love seeing how different cultures and cities live and work and play and function in society.

What does a typical day/week look like for you? 

Heidi: Although I do create art full-time, I work a couple of days a week doing apartment leasing and administrative work, which takes the pressure off of paying the bills just by making art. I paint and create as much as possible, but I also volunteer with a lot of different art projects and functions around the city and try to be as involved as possible in the creative community here. A huge part of my lifestyle is making sure that I have time to enjoy the things that makes life worth living—friends, reading a good book, being outdoors, hiking, drinking a glass of wine, camping, traveling, rolling around in the park in the grass, etc.

“Crossing the Szabadsag Bridge”; Budapest, Hungary – Heidi Keyes

You’ve been doing some urban gardening and homesteading. What’s your background with gardening? What other elements have you incorporated into creating a healthy and sustainable lifestyle?

Because I grew up on a farm, a huge part of our lifestyle was growing much of our own produce and having our own chickens and collecting eggs, so I was helping my mom in the garden, picking rocks, sprinkling seeds into a row, and pulling weeds, since before I can remember. When I moved away for college when I was 18, I somehow misplaced my “green thumb”, and at this point I’m just beginning to find it again. It’s nearly impossible to be self-sustainable in a high-rise apartment in the middle of the city, but my boyfriend John (this is his brainchild) and I are trying to use our balcony to its full potential to grow as much of our own produce and herbs as possible. We also have our own compost bin (which is actually a big plastic storage container—with a tightly-sealed lid, of course—it’s a small space), so all of our eligible food scraps get turned into our own fertilizer. You’ve just gotta start somewhere.

“Ljubljana market”; Ljubljana, Slovenia – Heidi Keyes

What’s been the biggest challenge about the gardening? The biggest reward?

Heidi: Finding a space in the city to have a garden would definitely be the biggest challenge. We’re lucky because we have a west-facing balcony that gets quite a bit of afternoon sun, but because the walls are solid plaster, we’ve had to devise a few different systems to raise the plants up so they get enough light. The biggest reward? Not having to put pants on to go outside and pick your own home-grown tomato… just kidding, mostly. We’re not even close to be sustainable as far as being able to grow all of the produce we eat, but it’s definitely a start, and being able to put a little bit of our own garden into each meal we make feels really, really great.

As an artist, I think it’s safe to say that you love to create. How does this translate to food? Gardening, cooking, eating, etc.

Heidi: I think a huge part of the person I am is dictated by the art I create—or perhaps it is vice versa—in that I love bold and bright and colorful. Our apartment is filled with color, and so is our garden—red tomatoes, yellow squash, red raspberries, bright flowers, everything green green green and big and juicy and beautiful. It’s funny, but I get excited to check our plants every morning like a proud momma, just to see what they’re doing and how much they’ve grown. I forget and am reminded daily, in my art, our garden, and in the small amount of cooking I attempt (my boyfriend, John Statz, is the chef—I’m still learning!) that to create something with your own hands and watch it flourish is the ultimate satisfaction.  There is nothing better, for me.

“View from the Rialto Bridge”; Venice, Italy – Heidi Keyes

Advice for the non-gardener, or those who think they can’t do what you’re doing? “I don’t have a yard” // “I’m too busy” // “I don’t know anything about gardening”

Heidi: I have no idea what I’m doing either. Buy a gardening book (we have loads), read articles online about which plants would flourish best in whatever space you have available, use trial and error. Our tomato plants, sack potatoes, and lettuce are so crazy happy we can barely keep up with them, but our raspberry bush and peppers aren’t so thrilled about the setup—so we’ll continue to experiment and see what is the most successful in the future for the space we have available. Keep trying different things to see which works best for you. And honestly, you don’t need a ton of space—we’re growing four different kinds of tomatoes, black Hungarian peppers, wild leeks, spinach, mustard greens, cilantro, Italian parsley, several different kinds of lettuce, chives, basil, yellow lemon cucumbers, rosemary, oregano, mixed greens, bok choy, beets, potatoes in a grow bag, and a raspberry bush in an 8’ x 12’ space—but all you need is a teeny tiny bit of space for a container garden. Check out the Facebook page for “Grow Food, Not Lawns”… they post a lot of extremely innovative ideas for urban gardens, even for people who don’t have any outdoor space at all. You just need to get creative!

“The wide weird world beneath my balcony II”; Denver, CO – Heidi Keyes

Favorite food/meal eating out?

Heidi: Oh man.. I love all food. I can’t pick. Something with good cheese; I’m a Wisconsin girl.

Favorite food/meal you’ve grown/made?

Heidi: My desert island food (it also happens to be insanely easy to make, which is great for me because I’m still a disaster in the kitchen) would have to be caprese salad—tomatoes topped with mozzarella, fresh basil and olive oil and vinegar. And when you can step outside and pick tomatoes and basil off of your own plants, IT’S JUST THAT MUCH BETTER! I live off of this in the summer, especially on hot days.

For more info about Heidi, her beautiful artwork, and what she is up to, please check out her website, and visit her blog!

“Distance”; I-70 Freeway in Colorado – Heidi Keyes

one good decision leads to another

The first meal of the day sets the tone for how the rest of the day will go. I used to skip breakfast a lot, rolling my eyes when people would impart their groundbreaking wisdom on me: “breakfast is the most important meal of the day!” Thank you.

It’s important to eat breakfast, yes. It’s more important to eat the right breakfast. Again, I invoke the wisdom of Jim Gaffigan:

There’s a Nutri-Grain commercial out that shows a side-by-side comparison of two alternate days, lived by the same woman. One is the sassy, working professional, health-conscious, successful gal. The other is the tired, apathetic, bloated gal. I am both of these women. She sure looks happy when she makes her good choices.

I’ll have this delicious Nutri-Grain bar instead of an enormo donut. Tasty substitution. I have never thought that a Nutri-Grain bar was as good as a donut. Maybe that’s why I am now running a weight-loss blog.

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I’m going to slowly and happily eat this salad with proper table manners, instead of inhaling this burrito. Tip: if you need two hands to eat it, it might be bad for you. 6 inch turkey sub = ok. Foot long turkey sub = bad.

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This fruit cup makes me smile. This brownie will temporarily help me cope with the fact that I hate my job and I have no idea what this meeting is even about. They lost me halfway through last week’s meeting minutes. Wait, I think I was supposed to be taking the minutes. @#*$%

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I’m taking the stairs! Yeah! Good thing I didn’t eat that plate of brownies like my unhealthy counterpart self, or I’d barely be able to stand, let alone climb these stairs.

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I eat fruit and/or veggies with every meal. Or at least a side item to balance out that pound of cheese/ham/pasta slop. Hellloooo portion control.

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What a great day! Blerrggaaggghghhhhhhh I ate no real food today.

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You get the idea.

Some days are good, some days aren’t so great. I’ve been trying to kickstart my day with a “good decision.” Lately it’s been smoothies. Not the juice concentrate/high fructose corn syrup/artificially colored McDonalds-esque smoothies. I mean home made, all natural, mostly organic.

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It usually holds me over until lunch. Which is great because I get up at 5:30, start work at 7:00, and don’t usually get lunch until about 1:30pm.

So what am I getting at here… see how your day goes when you start it right. Come up with an alter ego that makes bad decisions, and then narrate his/her life with a snarky play-by-play for motivation to stay on track. Whatever you do, just keep it up.

Cheers!
Lesleigh

lessons from grandma: homemade and homegrown

Everyone’s made, grown, or created something at one point or another. In 5th grade, I successfully grew a Cosmos plant during a gardening unit. I believe I got an A-minus. I think there were a lot of politics involved, because that plant was perfect.

Growing up, I loved hanging out with my Grandma. She did it all. As a mother of four, school teacher, pianist/organist, soldier’s wife…. she was a pretty well-rounded gal. I was really lucky to be able to spend a lot of time at Grandma’s house, where she taught me a lot. Cooking, cleaning, and crocheting, mostly. Some of my favorite memories were from an early age when I was first able to “make” something. Personal favorite: chocolate chip cookies. Surprise… 🙂

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Grandma Gladys had a wealth of homemaker knowledge under her belt (actually, I don’t think she wore a belt with her slacks) because she had to . Times were tight, and they had to tighten their belts (which was even harder, since she didn’t wear one). It was cheaper to make than to buy. Certain items were a luxury. To her kids’ occasional moans and groans and eyerolls, she made their clothes — they weren’t in style. But they were unique and made with love.

             

Fast forward 50 years…

I hesitate to call it a fad, but… right now it’s pretty cool to grow your own, make your own, knit, sew, build, brew your own everything. Some do it for political/activist reasons. Some want to be cool by being “uncool” and “not mainstream.” Some just like to make things.

I love it all. But bringing it back to food… seeing food as art is one thing. Seeing food as something you’ve created is something completely awesome. Whether you grew it in a garden, successfully duplicated a recipe, or decided to experiment and make something totally unique — cooking is creating.

Some are too quick to say “I can’t cook.” Not everyone was born just knowing how to cook. It takes time, patience, and persistence. I can’t tell you how many batches of cookies I’ve burned (it’s probably a good thing). I once almost completely ruined a breadmaker due to an unfortunate measuring miscalculation. Sorry mom and dad… 

But here I am today. I absolutely love cooking. It doesn’t always turn out perfectly, but when it does turn out, it’s really rewarding.

I’m inviting you to try to create something new this week. Plant a garden. Try a new recipe. Knit a scarf. Brew some beer. Anything. I guarantee that once you make something, you’ll get just a little bit hooked on it. 🙂

Cheers!
Lesleigh

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is this organic?

I’m currently reading a really compelling book by Michael Pollan, “The Omnivore’s Dilemma: a natural history of four meals.” It deals with the physical, economical, and ethical dilemmas surrounding the daily question, “what’s for dinner?”

I am no expert in these matters, but I am trying to educate myself as I continue to lose weight and get healthy.

This book is great. To sum up the first 100 pages or so, we consume a lot of corn. And not good old-fashioned corn. I mean super-processed, genetically-modified, chemically-treated corn by-products. Mmmmm.

The livestock we meat-eaters eat is also eating a lot of corn so it can get fat faster and cheaper, and get to the table in a lot less time. A cow used to be about 4 or 5 years old before being slaughtered. Now, it starts at about 18 months. Talk about fast food.

Cows are supposed to eat grass. They have 4 stomachs that are pretty much built to eat grass. I sometimes feel like I have 4 stomachs. Just an optical illusion…

It’s becoming more and more important to know exactly what we are eating. Where it came from. Who handled it. What it ate before I ate it. Or drank it.

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Lost? Bummed? Bored?? Here’s a clip from Portlandia that will put a lighter spin on the same subject.


Seems like kind of a stretch to get your chicken’s full history. However, it’s the circle of life.

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Animal is fed crappy/awful diet of weird chemically-treated food, juiced up with growth hormones for maximum meat potential, and loaded with antibiotics to deal with the side effects. Animal excretes super bacteria (side effect from antibiotics killing “good” bacteria and leaving the bad). We eat pseudo-super-chicken. We get sick (e coli, crypto sporidium, etc). Run to the pharmacy for some antibiotics. Weaken immune system…. It’s like a depressing adult version of “If You Give a Mouse a Cookie.”

Even “healthy” food like fruits and veggies, If they are loaded with pesticides and genetically-modified so that we can eat whatever we want, regardless of if it’s in season… Not that healthy.

Breaking news: Eating well is expensive. Organic/free range/grass-fed/no hormones or antibiotics produce/livestock takes longer to produce. Time is money. Still, I’ve found that shopping at companies that value organic/whole foods, will usually have a clientele that creates a greater demand for good products, which will hopefully lower prices. We are the market, people. There’s not too much difference between organic and non-organic produce prices at Trader Joe’s. And I will take any excuse I can to shop at Trader Joe’s. 😉

Looooooooonnnng story short. I’m making some changes. I’m not perfect, but I am trying to improve. I’m really excited to feature a few guest bloggers who are “experts” on the matter. In the meantime, I will provide the lighter side of things, augmented with clip art.

Cheers!

Lesleigh

Recommended reading:
“100 Days of Real Food”
“Food Babe”
Michael Pollan

out of hibernation

Disclaimer: this is a longer blog post. I’ll try to spice it up with some funny photos and overall great content. 😉

I’ve been on an unintentional blogging hiatus. For lack of better explanation, it’s been crazy busy. And when I’ve had the time to blog, I’ve chosen to do other things. Sorry…

The blog isn’t the only thing that’s been on hiatus. For the sake of full disclosure, I have kind of come to a standstill with my weight loss. I’ve been kind of dancing around the same number (not literally dancing. Well maybe a little.). Gain 2 pounds, lose them, repeat. At least I seem to have mastered the art of weight maintenance.. Just a few months/pounds too soon.

STILL. The diet must go on. Thank you for reading. 🙂

Even though the blog was on sleep mode, I was not. I’ll call it a blog sabbatical. Blogbattical. Sabbatablog. No, those are terrible. I’ve been doing a lot of reading and research into some of the reasons why I’ve come to a standstill. Don’t get me wrong, I haven’t been 100% true to counting points, measuring portions, and overall Weight Watchers/Jennifer Hudson-approved meal planning. I blame the pub down the street that has, quite literally, some of the best food I’ve ever had. 


J-Hud references and bar-food-bashing aside, even when I was in a really good dieting routine and seeing quick results, I know that I wasn’t eating my best. I lost a lot of weight very quickly. About 30 pounds in 3 months. And then nothing. What the heck.

That’s the thing with dieting. You change up your routine drastically and get your body to run on a different kind of fuel, and then it figures out “oh I get it, you aren’t eating carbs this week. Well played.” and then you have to try something new.

I was coming on “on target” for points, but not seeing those same results. Mostly because, to stay full and come in on target, I was eating a lot of processed food. A lot. Lean Cuisines. Chips/pretzels. Pasta. Low fat cheese. Diet soda. Low-cal, low-fat, quick, easy, cheap. All good things, right? Not so much.

One of the main concepts of most diets is to treat your body like a bank account. The calories/fat/carb/etc you put in has to be  less than what you take out in exercise/water/etc, in order to lose weight. Although that is true, you really have to treat your body like a vehicle. If you put bad fuel/oil/antifreeze in, your car will probably break down. Then you won’t have a car, and you’ll be walking everywhere. Which will actually result in better weight loss…

My next few blogs are going to go more in depth. Don’t worry, they’ll be shorter. I’m also very excited because I have a few guest bloggers who’ve agreed to share their unique thoughts on the subject: food. Cooking it, growing it, you name it.

Thanks for reading! More to come, soon. 🙂

Cheers,
Lesleigh

girl scouts: friend or foe?

It’s that time of year: Girl Scout cookies are here.

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Careful, don’t drop those. I could take a few off your hands…

Let me preface this by saying that I was never a Girl Scout. Even better: I was a Lutheran Girl Pioneer. Lots of similarities, but no cookies. We had very stylish brown neckerchief/scarves (uniforms) that we wore to our weekly meetings. Each caravan (troop) had 5 different levels to which you could aspire. SUNBEAMS: Kindergarten through 2nd grade. We had bright yellow scarves, and minimal responsibilities. Life was good. TRAVELERS: 3rd and 4th grade. This is where we graduated to the brown scarves, found out that there were no cookies, and I started to lose interest. Then came TRAILBLAZERS (5-6th grade), HOMESTEADERS (7-8th grade), and SPINNERS (lifers). I retired my short-lived but impressive career as a Lutheran Girl Pioneer as a Traveler, and I never looked back.

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The Sunbeams, in all their glory.

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So proud.

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Obligatory “boy haircut” photo, at some sort of Christmas/Easter fusion pageant. (??)

I see nothing wrong with Girl Scout cookies, except for my fervent suspicion that there is some sort of habit-forming ingredient in the recipe, but the nutritional information is clean. Too clean. Actually, the Girl Scouts were recently under fire for their use of trans fats and high fructose corn syrup. Personally, when you are downing Thin Mints by the sleeve, I don’t think that trans fats and high fructose corn syrup are your biggest worry; however, I would feel much less guilty knowing that those 640 calories and 32 grams of fat are comprised of the finest fats and sugars.

I’m a big fan of “everything in moderation,” so I say eat the cookies. That is, unless you don’t know how or where to draw the line. Hint: it’s before you get to the end of the sleeve of Thin Mints. In this case, it’s ok to avoid the temptation. If you still have the sweet tooth, there are ways around it. Do a recipe search for healthy imitation recipes that include the main  ingredients, so you will fulfill your craving and save yourself some calories. If that’s not an option, I hear that they are now selling Girl Scout Cookies flavored lip gloss. Sidenote: do not eat the lip gloss.

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I didn’t actually order any cookies this year. I didn’t boycott them in the name of dieting or Lutheran Girl Pioneers, or anything — just didn’t buy any. It’s probably ok, because lately I’ve been completely stuck on this chocolate kick. And by lately, I mean the last 27.5 years. I should admit that I’ve been trying to get back on the Weight Watchers wagon (I think they have an actual wagon that rounds up lost dieters) since the holidays. My weight loss has definitely slowed. What can I say, I love to eat. And drink. And cook. See previous 6 months of blog posts for evidence.

No real ground-breaking advice or insight on the subject. I say: just eat the cookies. Your money is going toward a good cause, and if you can make a box of Caramel Delights (aka Samoas) last more than 48 hours, consider it a good day. 😉

Cheers,
Lesleigh