I'm back. I think. We'll see.

I haven't posted in what, a year and a half? Great.

Since my last post in April 2010, I dropped 5 more pounds to 143, the lowest since I started trying to lose weight. And then a miracle happened! I found out that I am a champion weight gainer! With almost no effort, I was able to gain more than half of what it took me a year to lose—in just a few months! My clothes don't fit and I don't feel healthy.

I'm not into resolutions, but this seems like as good a time as any to get back to the annoying and tiresome business of working toward my goal weight (135, though 140 would suit me just fine). I forgot to weigh myself today, but will try to get back into a daily habit starting tomorrow.

The other daily habits I need to start are counting calories and exercising. I don't like either of those things (especially days like today where I'm so groggy and crabby that I just want to go home and crawl into a bottle of wine). And right now my kitchen is overflowing with high-calorie leftovers and meat. So much meat, in fact, that a bunch of it is currently in a cooler on the floor because I ran out of room to cram it in the fridge and freezer.


(That's actually a photo of my old freezer, in a similar state to what is going on right now. Just mentally jam a huge standing beef rib roast in there too and you've got the picture.)

Chèvre & jalapeño stuffed hamburgers

12 oz chuck steak, trimmed of fat, cut into 1-inch cubes (or 12 ounces ground chuck 85% lean beef)
1 t kosher salt
A few grinds black pepper

2 T Chavrie
Pickled jalapeños

2 hamburger buns (I found Sara Lee brand "80 Calories & Delightful" whole wheat hamburger buns. Normally I don't buy gimmicky crap like that, but decided to try them and they are just fine.)

Pulse the cubes of meat in a food processor 10-15 times, with the salt & pepper, until it is ground beef.

Divide into 4 equal amounts; make each into a thin patty.

On 2 of the patties, spoon 1 T of Chavrie and spread to 1 inch from the edge. Place pickled jalapeños on top of the cheese. Top each with the remaining patties; seal the edges well.

Heat a well-seasoned cast iron skillet over medium heat for 2 to 3 minutes (you may want to use a little canola spray or swipe the inside with a bit of high-heat oil).

Cook the burgers 3 to 4 minutes per side. Serve on toasted buns.

Serves 2
400 calories per serving