Day #18 - Random Thoughts

Work is extremely busy right now. My personal life seems to be nonstop chaos. And I had to skip my lunch break today because I am leaving work early for a hair appointment and needed to make sure I got all my work done in time.

And somehow, buying "New Moon" tickets still made it to the top of my priority list. An hour and a half later, I am now a proud owner of a piece of paper (that I will probably lose) that gets me into the most **elite** assigned seating movie theater in Los Angeles to avoid being next to those pesky teenagers to watch "New Moon". I know I know, you don't have to say it... I'm sure my boyfriend already did.

Speaking of that hair appointment...I am getting my hair extensions out tonight. The last two and a half months, I've had "horse hair" (as my boyfriend refers to them) on my head. I was sick of them 2 weeks into it. But I was too ashamed as to how much money I spent on them, so I kept them in. This is the third time since I was 16 that I have had hair extensions. And I always end up hating them. You'd think by now I'd learn that "spending a lot of money to make yourself feel better" does not last very long. Maybe next time.

And lastly, next week is National Fat Talk Free Week (Oct 19 - 23). Taking the lead of Joy over at What I Weigh Today , next week I am going to only blog about the things I love about myself. I encourage you to post comments and do the same. Maybe after just one week of not talking negatively about ourselves and our body, we'll be able to change our negative attitudes? Maybe not. But we might as well try. And it's a lot easier to do if we all try together.

Now on to some eats:

Chevy's: Fresh Salsa
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
6 medium tomatoes
6 jalapenos
1/3 spanish onion
3 garlic cloves
2 tbsp fresh cilantro
2 tbsp white vinegar
2 tsp salt
1 1/2 tsp liquid mesquite smoke

Directions:
1. Remove stems off of tomatoes and jalapenos. Place them on your grill or directly on your gas stove. Grill for approximately 3 minutes per side until they are all black. Set aside and let cool.

2. After cooled, peel off black skin and cut off tops of jalapenos. Place jalapenos and tomatoes into food processor. or blend. Puree for for 5 - 10 seconds.

3. Add rest of the ingredients and blend for another 5 - 10 seconds. Place into covered container and chill for several hours or overnight.

Servings: 8

Nutritional Info (approx 5oz): 26 cals, 0g fat, 6g carbs, 1g protein

Chevy's: Chile Con Queso

(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:

2 tbsp diced white onion

1/4 cup diced anaheim chile pepper, seeded

1 diced jalapeno pepper, seeded

1 diced medium tomato

8oz 2% Milk Velveeta Cheese

1/4 cup unsweetened Almond Breeze (or skim milk)

juice of 1/2 lime

1/4 tsp pepper

1/4 tsp salt

pinch of cayenne pepper

Directions:

1. In medium sauce pan, saute onion, peppers, and tomato (with pam) for 1 - 2 minutes over medium heat. Add cheese, milk and spices. Stir well.

2. Continue to cook over low heat for 7 - 10 minutes to let thicken. WHen done pour in bowl and serve with tortilla chips.

Servings: 6

Nutritional Value: 93 cals, 5g fat, 7g carbs, 7g protein

Chevy's Nutritional Value: 1510 cals, 85g fat, 131 carbs, 53g protein (this includes the entire appetizer of cheese tortilla chips)