Yes, I'm still doing Jillian Michaels, sort of. It's more like 3 or 4 times a week than the 5 or 6 times she recommends, and I end up walking in place with a grimace instead of doing whatever incredibly strenuous move her assistants with 2% body fat do while smiling. I'm doing Week 3, and I am still here. Unfortunately, so is my muffin top. And my weight has essentially stayed the same. To quote Elphaba from "Wicked," "something has changed within me, something is not the same," but it seems to be within me and not something you can really see, subjectively or objectively.
Well, it's the first week of July, and there are only about 3 tomatoes and not a single one is showing so much as a hint of red.
My bitter gourds are thriving, though.
And it's giving me bitter gourds. I've counted at least 4 in various stages of development.
I have also counted at least 5 houses on this block doing this "green curtain" thing, so this neighborhood is going to be up to its neck in bitter gourds. They're not one of those vegetables that are dinner table regulars like tomatoes and cucumbers, so I can already see the bitter gourd crop surplus ending up in the garden trash with the weeds and deadheaded blooms...
2 comments:
How do you use bitter gourds? I don't think I've ever eaten one.
The only bitter gourd recipe I am familiar with is stir-fry with egg, tofu and spam (or tuna). And if you have never eaten one, you're not missing that much. It's one of those things that are best enjoyed under the sun on an Okinawa beach, and just isn't the same anywhere else.
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