Instead I worked out with my son for an hour on my total gym. My son Peter is the best trainer I have ever had. He really knows how to work all of the muscle groups properly and is careful to make sure that I don't get hurt. That is until the next day when I try to get out of bed. I am never going to let this weight ever come back on body again once I get it off. It is just way too hard to take the weight off after 50.
Today for dinner I am making beef stew, hapa rice and taro bread. The beef stew I make from scratch using a cross rib roast for the stew meat. I like to use the roast because I can hand trim it just the way I like it. I put a little olive oil in the bottom of the pot and throw the meat in to brown. I do not coat the meat with any flour that is just added calories that you don't need and the stew tastes just as good without it. After the meat is browned I add 3 cloves of garlic chopped and 2 onions cut in 1 inch pieces and toss them with the beef. Wash and peel 6 medium carrots and chop them in 1 inch pieces. Wash 4 stalks of celery and chop into 1 inch pieces. Add both the carrots and celery to the pot and toss with the beef and onions. Wash, peel and chop 6 medium potatoes into 2 inch pieces and add them to the pot Chop all of the vegetables the same size so that they all cook in the same amount of time except for the potatoes you want them a little bigger. When the vegetables have had a chance to sweat and give off their flavor add 3 cans of Italian diced tomatoes. Add 1 bottle of beef stock. It cost a little more but it is much richer than stock and adds more flavor to the dish. Then add a couple of bay leaves and cover. Let the stew simmer stirring every 15 minutes or so. I start the stew early around noon and just let it slowly simmer all day long. The flavor here is really incredible.