.

Well, I’m not going to be doing this week’s Tuesdays with Dorie.

Reason #1 is — sit down — I hate blueberries. I wish I didn’t. I wish I loved them like everyone else does, but I just can’t. I don’t like the berries, I don’t like the flavor, I just don’t like them. Mike and the girls can take them or leave them, so I decided to give this week a pass.

The second reason is that I’m experimenting with giving up sugar. I’m a week and-a-half out and I’ve dropped five pounds. That, to me, is pretty amazing (if not a bit worthy of a sad face) since my weight hasn’t shifted in many years. I think I’m going to try and stick it out for the last 15 pounds I’d like to finally shed and see if that does the trick. I love you, sugar, but I know now you never loved me back.

I’ve also taken up a new hobby. As you can see in the picture above, I am wrestling with crochet. My mom crocheted, my grandmas crocheted, but I was never taught (my mom died when I was quite young). I’ve always loved the look of it, but every time I’ve tried to stick it out I get frustrated and walk away. I did learn to knit when I was 11, so for the last 25 years that’s what I’ve been doing. I can knit with my eyes closed, and have taught the girls how to do it, too. I love knitting. Knitting makes sense.

But I’m learning to like crochet. I haven’t given it a shot with a pattern yet, but there are tons of videos on Youtube now that have helped me make sense of what goes where and which stitch you shove the hook into and all that. The tension is still not pretty but I’m practicing and of course, I’ve got three smaller sets of hands that want to give it a try, too.

Speaking of which, I took the girls school clothes shopping today. They are at the ages now that we’ve been dreading since they were toddlers (when their clothes seemingly cost only a few dollars). I made the credit card cry.

So that’s been my week. I’m going to gather up some of the sugar-free (and subsequently low-carb) recipes that I’ve come across and start posting them, because that stuff has definitely improved since the early days of low-carbing.