You Can Do It!

Okay, so today is Wednesday Weigh Day… I am repeating in my head, over and over, that muscle weighs more than fat.  Say it with me now…muscle weighs more than fat…I almost have myself convinced.

I woke up this morning, drank my coffee, and opened my email. I have been getting a ton of spam, since I had to be a cool guy and put my email on a public website.  I am bombarded immediately with ” Home Warranty For Less”, ” Go Back To School Now” and ” Hot Singles In Your Area”…delete, delete, delete….and then I see it.  The sender’s name rings a bell somewhere in the back of my head. Subject line: Operation: Kill FatChick.

It’s from Jennifer Huberdeau. Yes, OUR Jennifer Huberdeau, senior reporter for the North Adams Transcript.  She wants to interview FatChick…yes,  THIS FATCHICK, for the Transcript. Can you freaking BELIEVE THAT???

HOLY CHEESE AND CRACKERS BATMAN!!!!!

I am shaking with equal parts excitement and terror.  ME?? In the Transcript?? And it’s NOT in the Police Log?? Who’d a thunk it hey??

Let me remind you all, I have only lost, as of last Wednesday Weigh Day, a mere 10.3lbs.  If there is a photo, please do not be disappointed. It has only been 6 weeks, after all….maybe they will just take photos of my “guns” 

***giggle***

Today’s recipe was submitted by Mary Molloy LaBombard, of Adams, MA.  This was a terrific recipe, and I don’t even like olives!  Today’s playlist song will be at the bottom of the page…..

recipes Chicken Breast Sauté Puttanesca-Style POINTS® value | 4 Servings |  4 Preparation Time |  18 min Cooking Time |  15 min Level of Difficulty |  Easy main meals |  Juicy chicken breasts are served on a well-seasoned tomato sauce. Tastes great and looks fantastic – perfect for a small gathering. Ingredients   1 spray(s) cooking spray  1 1/4 pound(s) uncooked boneless, skinless chicken breast  1/2 tsp table salt  1/2 tsp black pepper, freshly ground  2 tsp unsalted butter  3 medium garlic clove(s), minced  1/2 tsp red pepper flakes  10 medium olive(s), black, sliced  1 Tbsp capers, rinsed and drained, chopped  14 oz canned diced tomatoes  Instructions Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper. Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165°F, about 3 minutes more. Transfer the chicken to a plate and set aside. Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30 seconds. Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes. Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/3 cup sauce per serving. Notes  For the best taste, don’t gray the chicken breasts in the skillet. Be patient and brown them, giving them enough time over the heat and not over-crowding the pan. That caramelized flavor will permeate the meat – and will lie in little burned bits on the skillet’s bottom, waiting to be lifted off with this simple sauce of tomatoes, olives and capers.   Playlist song of the day, submitted my sister, Amy Witherell, of Boston, MA….Ice Cube’s “ You Can Do It”, which is NOT on my iPod, but will be as of today…Go FatChick GO!!!

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