This blog is intended to hold me accountable to weight loss. About six years ago, I weighed 171 lb. And none of that was from weight in the right places. I never really minded until my parents said, “You’ve gained a lot of weight, and there’s no way you’re going to be able to lose that weight.”

It wasn’t in a mean or derogatory manner, it was just a statement. That’s when I first looked in the mirror, and that’s when I first realized that it wasn’t all that much fun being in my 20s and wearing a size 12 or 14. I joined Weight Watchers and ended up losing 35 pounds in 10 months. I felt great and had two pairs of size 4 jeans from Banana Republic. (Okay, maybe they are cut more generously, but it was still an ego boost.) I was 136 pounds and very proud of myself.

Now I’m back up to 151 pounds. I’m still a size 8, and I think some of the weight gain is actually muscle mass from running and lifting 5 days a week. Some of it’s also probably changing metabolism as I get older. Ideally, I’d like to get back down to 140 lb., and this blog is intended to keep me accountable to that goal.

I’ll post food logs and weigh-ins starting Monday. I’ll be changing it up a bit this time and following the CJ plan, which is supposed to kick start a stalled metabolism. Guess we’ll see!

Cashed in on a Christmas present today! Last year, Brady gifted me a certificate for a cooking class at Sur La Table, one of my favorite stores ever. (Though usually I’m browsing, not buying.) I stashed the certificate away so that I could savor the potential for as long as possible. Finally, in June, I couldn’t take it any longer. I pulled out the catalog and started cruising for classes. When I saw a listing for Summer Tarts, I knew that was the one. I am a huge fan of tarts…sweet, fruity noshes; savory, saucy quiches…Mmmm! Basically, put a pastry crust around some kind of filling and I’m a very happy camper.

Our chef was Kathy Skutecki, a casualty of the ailing economy. Kathy was laid off from her advertising agency job two years ago. According to her, that was the boot she needed to make the career change. Good move, definitely. Kathy is confident, passionate, encouraging and patient. Her love of fresh fruits and farmer’s markets comes across clearly. We have organic peaches and sour cherries, beautiful berries and creamy cheeses. She even apologizes for a slightly bruised peach. You know that she selected each of our ingredients personally.
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Last night I dined at Osteria via Stato. Incredible! Chefs Rick Tramonto (Tru) and David Di Gregorio (Maggiano’s) are gourmet geniuses. The concept is a three-course prix fixe menu, but really, it’s more of a feast. As soon as you sit down, waiters appear on all sides offering gravlax, antipasto, crusty bread, caramelized rosemary onions, a napa cabbage garbanzo salad that was perfect on the palate, olives, oh my! All you had to do was blink, and the waiters came back to refill the plates. An entire buffet of nummies. Following the “appetizer,” in true Italian fashion, was the first course. Two pastas, one was an artichoke orichette (as light as the alliteration), the other a ragu with flat noodles. Then, the second course.

*blissful sigh*

I had a melt-in-your-mouth braised short rib (boneless) nestled on a bed of parsnip mash. More sides appeared from nowhere…locally grown asparagus and roasted potatoes. I had to force myself to stop eating halfway in order to preserve some of my abdomial space for dessert. The way the food was coming out, I knew I had to sample from the dessert menu. I had a strawberry panna cotta, which sounds so simple, but was simply divine. I always think that “divine” is an overused adjective when describing dessert, but this truly deserved the title. The panna cotta was so light and smooth, and caught the sweet strawberries just so, every bite was paradise. If I could’ve, I would’ve ordered another one. But alas, the boundaries of my tummy failed me. The wine list was extensive, which bumped the restaurant to the top of my list, however, the prices were also surprisingly in reach for a Chicago restaurant. I had a Monica di Sardegna, which had a heavy nose, but went down light and smooth. Will have to learn more about the varietal. For $7, I was expecting a mediocre glass of wine, instead I get a beautiful decanter of ruby red that must’ve refilled my glass three times. Total bill, drinks, dinner and dessert (the “D” trinity), including tip, was $130. That, my friend, is money and a day well-spent.