So, CB and I were up in VT for a few days so I wasn't able to do my Monday morning weigh-in. This will have to serve as that. So, as of today I am down another 2 pounds for a total of 8.5 since beginning the program three weeks ago. I have 5 pounds left until I reach my ultimate goal and then I will have to start learning the maintaining part of WW and not just the losing part.
Moving on from WW for a minute I have an observation. On more than one occasion, whether I be walking or out for a run or what have you, I have come across a person with one of those red and white sticks that blind people use. Now on more than one occasion I have seen people with these sticks, walking on the sidewalk and not using it, simply walking with it in their hand or folded up or what-not. I was running the other day and had to run under construction scaffolding and there was a person coming at me with one of these sticks and I became nervous because there is never enough room for two people to comfortably pass under one of these get ups, let alone when one is wielding a stick. But, it was all for not, the person never even put the stick on the ground, he just kind of walked with it in his hand. I spent the rest of my run trying to figure out if the person was blind, and if they were, why weren't they using the stick, and if the person could see fine (which it seemed like to me) was the stick just a prop? Does anyone have answers to this? I see this more often than not, seemingly sighted people walking with these sticks, not using them, simply walking with them.
Onto the recipe. Yes, the recipe was good, the second day. I do not recommend eating it as soon as you make it, I thought it was by far much better the second day. Also, because I love pumpkin and curry together I added curry powder to the soup...do whatever you feel like, it's your soup.
Tuscan Pumpkin White Bean Soup
1 spray(s) olive oil cooking spray, or enough to coat pot
1 medium onion(s), coarsely chopped
15 oz canned pumpkin
3 1/2 cup(s) fat-free chicken broth
15 1/2 oz canned white beans, rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 tbsp grated Parmesan cheese
Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.
To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.
Rating = Damn Good (the second day)