Scones

So I'm trying to get back on the wagon again (the WW wagon) and on the bright side, I know if I did it once (lose 40 lbs.), I can do it again (lose 30 lbs.) but DAMN, it's hard. And since it took me 9 months to gain 30 lbs. I suppose it'll take me about the same amount of time to lose it. Sigh.

While I know some of you will remind me that the chemo didn't help with the weight gain, it's now been a month and a half since my last dose, so I would think any bloating would've melted off by now. Not.

Bought a spiral-bound little notebook this past weekend and have started my food diary again and NO WONDER I gained weight, since I've been gulping down 35-40 points of food a day. (Recommended amount: 21 pts daily) In fact, I can't even remember the WW points value of some of my staples, such as the FreshDirect multigrain bread I have for breakfast -- definitely a bad sign.

So yeah, I am tired (after 13 treatments, I guess that's finally kicking in) and depressed.

I'm trying to do what seems like a logical step in getting off my a** and walking after treatment. On Tuesday, I walked home from the hospital (hence the Central Park reservoir photo above) along the bridle path (see photo on the left) in Central Park, a nice 3.5 mile jaunt. Last night I walked across town to my friend Marci's place to wish her a happy birthday, another nice 1.6 miles according to Google maps. And tonight I walked from the hospital to the library here near Grand Central, another 1.6 miles.

Speaking of which, it's about to close, so I'll have to wrap this up, before I stroll off to meet one of my book groups to discuss American Wife, a thinly veiled fictionalization of Laura Bush

I'll leave you with details of one of the things which (while absolutely delicious) have tripped me up -- carrot pecan scones at 7 points a pop. Ouch.

WW POINTS® Value: 7
Servings: 8
(6 pts if 10 servings)

Ingredients

1 3/4 cup(s) all-purpose flour
1/4 cup(s) toasted wheat germ
1/2 cup brown sugar, firmly packed
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1/8 tsp ground cinnamon
1/4 cup(s) unsalted butter, chilled
1/4 cup(s) nonfat Chobani Greek honey yogurt
1 item(s) egg
1 tsp vanilla extract
1 cup(s) shredded carrots
2/3 cup(s) golden raisins
1/2 cup(s) chopped pecans

Instructions

Mix dry ingredients together
Cut chilled butter into 1/2" subes and mix into flour mixture until large crumbs form
Stir together yogurt, egg, and vanilla; mix into flour
Mix in pecans and raisins.
Form (scoop) into 8 scones on cookie sheet and bake @ 400 for 19-21 min.
Cool on baking sheet for 5 min. and then cool on wire rack. (Cool completely before refrigerating. Will freeze well.)