My NROL Experience - Page 101 - JP Fitness Forums

tcoy777 · 08-20-2008, 09:53 PM

For what its worth, there is a huge difference. When you changed your avatar this last time I almost did not recognize who it was that was posting on my log. Great job on the workout!

stingo · 08-20-2008, 10:08 PM

Quote:

Originally Posted by tcoy777

For what its worth, there is a huge difference. When you changed your avatar this last time I almost did not recognize who it was that was posting on my log. Great job on the workout!

Thanks - I think that it does show more in my face than my body. But then again the previous avatar picture was posted around mid January, the most recent is mid August or thereabouts.

stingo · 08-21-2008, 10:13 AM

215.5 - Hmm curiouser and curiouser... I've not really changed my eating habits, so I'm going to assume this regain is part of stabilizing after the whoosh. Still, I was told by the woman who runs the gym that I leaner than I did in June, and someone who works in the next department from me said I was wasting away. So, go figure...

Celestialmom · 08-21-2008, 12:34 PM

Gotta love those compliments--I never get tired of hearing them b/c they're spontaneous and they mean that much more! (Is that vanity!?)

lawyerjoke · 08-21-2008, 12:51 PM

Making great progress, Tom! It wasn't but a short time ago that you were really hoping for 220, now you've got 210 in your sights. Amazing!

ceebee · 08-21-2008, 05:00 PM

Congrats on your continued weight loss and people noticing!

Very cool!

GinnyLou · 08-21-2008, 07:07 PM

It is always nice when people notice the changes that we may not always notice. Be patient with the scale, this is just a little stall. You are well on your way. I am going through a similar thing, after some really nice wooshes.

stingo · 08-21-2008, 11:01 PM

Quote:

Originally Posted by Celestialmom

Gotta love those compliments--I never get tired of hearing them b/c they're spontaneous and they mean that much more! (Is that vanity!?)

No, I'd say it stems from insecurity, as you don't know if all the work you're doing is really getting results.

Quote:

Originally Posted by lawyerjoke

Making great progress, Tom! It wasn't but a short time ago that you were really hoping for 220, now you've got 210 in your sights. Amazing!

Heh thanks - going to be up tomorrow, but well worth it I think.

Quote:

Originally Posted by ceebee

Congrats on your continued weight loss and people noticing!

Very cool!

Yes it is - thanks!

Quote:

Originally Posted by GinnyLou

It is always nice when people notice the changes that we may not always notice. Be patient with the scale, this is just a little stall. You are well on your way. I am going through a similar thing, after some really nice wooshes.

Yeah, I know that I'm generally heading in the right direction, so i'm not going to sweat it.

stingo · 08-21-2008, 11:22 PM

Looking like today was a cheat day... Why? For some reason I was hungry during the day and the pretzel container was right there... so +calories... Not too much but some. Also too, I made hummus tonight, in expectation of a party on Saturday (will also take some to the nutrition class I attend, as an example of a healthy snack recipe), and found that it came out quite well. Usually the flavors take a while to come together, but this seemed pretty well balanced out of the starting gate. I can't wait to find out what it tastes like tomorrow. I actually had the remnants from the bowl so as not to waste anything.

Lastly, it's been a LONG time since I've posted about cheese on my log - not that I haven't had any, just that it's been the usual suspects. When I was at Wegmans a few weeks ago, I picked up some Kerrygold Dubliner (a favorite of mine, previously commented on in these pages) and I saw a much smaller sliver of a wheel nearby. When I picked it up - it said Benedictine cheese. Looking at the price tag ($18.99/pound - the slice I had was slightly over a quarter of a pound, so $5.13), I thought it may have come from a Benedictine abbey. Having researched it once I got home, I found that it's made by Carr Valley Cheese in Wisconsin. No worries though, as the taste and texture were both absolutely fantastic - it's probably just as well that it's sold in such small quantities as I could end up eating a lot more. The cheese itself is white, with an almost fudgelike texture without the graininess of the sugar. The taste itself is nicely focused and intense, almost like a white cheddar, but much more sophisticated. I will definitely buy it again, and use it to treat myself now and again as I did tonight.

DanceDiva · 08-22-2008, 04:27 AM

Oooo, cheese. I'll definitely try to find this one. Sounds delicious. I'm with you about the smaller quantity because cheese is a vice for me.

SpacecityPaula · 08-22-2008, 08:02 AM

Bob has a cheese fascination right now, he goes on the hunt for little pieces of Parmasano Regianno right now. He loves it.

I've had the Kerrydubliner. Good stuff.

I've been craving camenbert lately.

lawyerjoke · 08-22-2008, 08:52 AM

Quote:

Originally Posted by stingo

Looking like today was a cheat day... Why? For some reason I was hungry during the day and the pretzel container was right there... so +calories... Not too much but some. Also too, I made hummus tonight, in expectation of a party on Saturday (will also take some to the nutrition class I attend, as an example of a healthy snack recipe), and found that it came out quite well. Usually the flavors take a while to come together, but this seemed pretty well balanced out of the starting gate. I can't wait to find out what it tastes like tomorrow. I actually had the remnants from the bowl so as not to waste anything.

Lastly, it's been a LONG time since I've posted about cheese on my log - not that I haven't had any, just that it's been the usual suspects. When I was at Wegmans a few weeks ago, I picked up some Kerrygold Dubliner (a favorite of mine, previously commented on in these pages) and I saw a much smaller sliver of a wheel nearby. When I picked it up - it said Benedictine cheese. Looking at the price tag ($18.99/pound - the slice I had was slightly over a quarter of a pound, so $5.13), I thought it may have come from a Benedictine abbey. Having researched it once I got home, I found that it's made by Carr Valley Cheese in Wisconsin. No worries though, as the taste and texture were both absolutely fantastic - it's probably just as well that it's sold in such small quantities as I could end up eating a lot more. The cheese itself is white, with an almost fudgelike texture without the graininess of the sugar. The taste itself is nicely focused and intense, almost like a white cheddar, but much more sophisticated. I will definitely buy it again, and use it to treat myself now and again as I did tonight.

So . . . I'm kind of a cheese noob.

What's the best way to eat the good quality stuff? By itself? On a veggie?

When I think of eating good cheese, I just assume that I must also have good crusty bread and a dark red wine. . . The wine's okay with low carb, but I have to forego the bread...

stingo · 08-22-2008, 09:52 AM

Quote:

Originally Posted by DanceDiva

Oooo, cheese. I'll definitely try to find this one. Sounds delicious. I'm with you about the smaller quantity because cheese is a vice for me.

I kind of figured the cheese reference would cause you to post.

Quote:

Originally Posted by SpacecityPaula

Bob has a cheese fascination right now, he goes on the hunt for little pieces of Parmasano Regianno right now. He loves it.

I've had the Kerrydubliner. Good stuff.

I've been craving camenbert lately.

I don't think I've had camembert yet. Love the Kerrygold though - they actually sell the regular and vintage versions at Wegmans. I prefer the vintage, and I think it's only a dollar more.

Quote:

Originally Posted by lawyerjoke

So . . . I'm kind of a cheese noob.

What's the best way to eat the good quality stuff? By itself? On a veggie?

When I think of eating good cheese, I just assume that I must also have good crusty bread and a dark red wine. . . The wine's okay with low carb, but I have to forego the bread...

What sort of cheese do you eat and like now? That may help in getting a line on what you should look to get first. Wine and bread are certainly compliments to a good cheese, but I feel that cheese should be able to stand on its own to be deemed truly good. The Benedictine last night fits that category very well. Would wine (or beer) and bread have enhanced the experience? Yes, but it was really nice to be able to enjoy such a fine cheese. If you're looking to start conservatively, you can pick something like cheddar, and experiment with the American and European versions. Americans have all kinds of sharpness to their cheddars - sharp, extra sharp, so sharp you'll cut your finger etc, whereas the Europeans are a much more delicate and nuanced taste.

stingo · 08-22-2008, 09:53 AM

216.5 - No surprise here to be sure, but at least I know (in part anyhow) why I went up. Will see what happens this weekend - might go to happy hour as I've not seen my friends there in about a month, and then there's a party on Saturday.

lawyerjoke · 08-22-2008, 11:47 AM

Quote:

Originally Posted by stingo

What sort of cheese do you eat and like now? That may help in getting a line on what you should look to get first.

I like just about anything, but shy away from the "moldier" varieties (blue, stilton). We picked up a french cheese (can't remember the name right now) from Sam's a few weeks back -- it looked like a good soft cheese, but it literally smelled and tasted rotten once we got it open.

Lately I've been eating a lot of goat cheese (alongside garlic cloves roasted in olive oil) and brie. Also enjoy good strong flavors of sharp cheddar.

I think I have a problem with commitment (to cheese, that is). The prices at Sam's are great (sooo much better than grocery store cheese prices), but I hate to buy a big block of something that I'm going to end up hating... Would love some recommendations!