This is my current weight recorded on a BodyTrace scale and uploaded instantly to Skinnyr. It gets turned into a graph you can display on any website.
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Peeling the seal back from a new jar peanut butter reveals a luscious, unspoiled, expanse not unlike a fresh snow.

Greek eggs with pears

2 poached eggs
a pinch of rosemary
a pinch of black pepper
1 tsp chives
1 tbsp feta cheese
1 medium pear
(optionally you good also include grapes and/or some Greek yogurt as a side)

Poach the eggs and place them on plate. While the eggs are still hot, sprinkle pepper, rosemary on eggs. Crumble the feta cheese over the eggs and sprinkle on the chives last. Slice the pear into four slices, trim the ends and core, and arrange pear slices around eggs.

Summer is over for me. This particular summer featured some significant weight gain for me. I intentionally lifted my arms and fell backwards into the cool waters of doing anything that made me feel better. Now it’s time to get thing under control and get back down to business. The business of being kinder to myself.

It’s hard to understand that when you’re topping off a wonderful meal of fried seafood with key lime pie, or digging into half gallon of Reese’s Cup ice cream, or washing down a El’s patented Shrimp Burger and fries with malted chocolate shake, that you’re not really treating yourself. It certainly feels like that at the moment.

Now staring at a closet full of pants that don’t fit, I experience the five stages of death for clothes. At first I’m perplexed. What happens to these pants? How could they all shrink at once? Is this some mysterious warp in physics? Then, I get angry at my pants. How dare they? I hate my pants. I will throw you to the back of the closet and leave you for a cat bed. Next, is sadness. I miss my 38 pants. They were never supposed to leave me buy now they wait for someone thinner. Then, comes regret. I did it, now I’m sorry. I hang my head in shame. Finally I arrive at acceptance. It’s time to start again.

This is September. At the end of this month, we’re about 30 days away from the beginning of The Eating Season. The Eating Season starts with Halloween, and those Fun-Size candy bars on every desk in the office, and goes right into Thanksgiving. If you’re savvy enough to survive that, don’t let down your guard because Christmas is just around the corner, and Santa didn’t get jolly because he’s a happy little elf. He’s got lots of issues, and lots of kids offering up milk and cookies. By the time New Year’s rolls around, it’s been a 90 day slide ending in a big tub of onion dip, finger food and champaign.

Happy new year!

Smith Magazine teamed up with chow.com to compile food stories, all told in just six words. Here are some samples, then you should head over to smithmag.net to see them all and send in your own story, The rules are simple, tell the story of your food life in six words.

Montana cook scorched by Baked Alaska.

Once I pop…I can’t stop

I’m Eating Pudding Off My Baby

my relationship with chocolate: not good

Big Mac. Large Fries. Diet Coke.

Ate bodyweight in double stuff oreos

Food Groups: Beans, Bacon, Whiskey, Lard

more than cook, less than chef

Recipe: Spicy Baked Salmon

Since we discovered this way to cook salmon, we haven’t had it any other way!

Ingredients:

500 grams Salmon filets
1 clove Garlic
2 tablespoons Onion minced
1 1/2 teaspoons Pepper freshly ground
3/4 teaspooons Paprika
1/4 teaspoon Cayenne
3/4 teaspoon Dried thyme
1/4 teaspoon Salt
1 1/2 tablespoons olive oil

Preparation:
Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon.

If you’re grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.

170,000+ Recipes at BigOven.com
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http://www.bigoven.com/165350-Roasted-Cauliflower-recipe.html

A long time family favorite; this simple, easy and great tasting recipe combines roasted cauliflower with browned butter. Roasting brings out maximum flavor from the cauliflower and results in a scrumptious caramelized crust, a tender and creamy inside, with a slightly sweet and nutty flavor. The addition of browned butter both enhances and intensifies the nutty flavor and imparts richness.

Ingredients:

1 large head cauliflower, separated into floret wedges (about 6 cups)
2 to 3 cloves garlic, minced
2 to 3 tbsps extra-virgin olive oil
2 tbsps lemon juice, freshly squeezed
2 to 3 tbsps butter

Preparation:
Preheat oven to 400 degrees F.

Toss cauliflower with oil, lemon juice, garlic, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large rimmed baking sheet. Roast in hot oven until softened and lightly browned, about 20 to 25 minutes, stirring occasionally to ensure even roasting. Test with a fork for desired doneness.

Melt butter in a small skillet over medium heat; cook about 3 minutes or until lightly browned. Combine cauliflower and browned butter in a bowl, and gently toss to coat. Serve warm.

Makes 4 to 6 servings.

Note: Amounts of garlic, olive oil and butter will depend on size of cauliflower head and taste.

170,000+ Recipes at BigOven.com
http://bigoven.com

When I first started this blog, I named it “The Shrinking Man” because I was losing weight and I thought the name was catchy. I hoped that if people could remember the name, they might come back or comment.  The name comes from my childhood love of old science fiction movies combined with a desire to inject some small amount of humor into the topic of weight loss. “Incrediable Shrinking Man” was taken and so was plain “Shrinking Man.” so “The Shrinking Man” became the title.

Through that name search process, I’ve discovered that the folks who own “Shrinking Man” (without the “the”) run a forum for people who fantasize about extremes in physical size. Similar to Furries, who get some kind of sexual or erotic stimulation from dressing as furry animals, this group is stimulated by being really big or really small. Some write short stories, some collect photos, and many participate in discussion forums. Admittedly, I have not spent a proper amount of time trying to understand it. My first reaction is to run the other way. Since people sometimes try to get to my site, they mistype the URL and end up in wacky land.

Whatever your into, it’s a free universe, do what you want. If you were looking for that site, and ended up here, sorry. Go be weird and be happy with my blessings.