To be fair I know this statement isn't true, but go******* it should be :)

Stress can lead to overeating, and we know that during this time stress comes in droves. So instead of eating water sticks (celery) and spending all day crying into your no-carb gravy, why don't we shove the scale into the closet and live?

Be in the moment with your friends and family. Eat all the stuffing and biscuits you want. Eat two slices of your favorite pie or a little bit of every single dessert item laid out.

If you are so concerned about what this is doing to your body, drink more water. Or hush up and make yourself a Moscow mule. No time like the present and your body and eating plan will be there tomorrow and the next day. I say just spread the love through the weekend. You can clean the house of all the leftovers and then get back to whatever plan you have.

Don't have a plan?

Well after we gobble, I've got the chance for you to meet me over at Get It Right! Get It Tight! for some me time and then we time. We will have some sort of challenge to get us ready for the next binge, Christmas.

This morning I stepped on the scale and weighed 186.4. No gains, and I have been adding extra-heaving whipping cream to my tea, still achieving and thriving if I do say so myself. So live. Don't let the pooh-poohs tell you, "Oh, you're going to put that cream and the sugar in your tea?" "Yes, Mary, as you suck down your caramel macchiato, I believe my calorie count is lower than yours."

Your body, your decision--  but trust yourself when you are happy and feeling yourself. That's when the little trolls like to come out and try to throw you off your game.

Let's talk turkey: I was able to grab some incredible tips from Carol, a Butterball pro. My favorite has been the stock tip. Putting your vegetable in the stock pot ready to go so after you are done carving the turkey and begin cleaning up you can just grab the extra bones and throw em in the pot to cook.

The recipe calls for:

  • 1 leftover turkey carcass (from a 12- to 14-pound turkey)

  • 4 quarts water

  • 2 medium carrots, sliced

  • 2 celery ribs, sliced

  • 1 medium onion, sliced

  • 3 fresh thyme sprigs

  • 2 teaspoons minced fresh basil

  • 1 sprig fresh parsley

  • 1 bay leaf

  • 1 garlic clove, minced

Of course in my fridge i currently have sage and no thyme or basil, but I do have a bay leaf and some garlic :) I plan on throwing together all of it and taking advantage of some delicious stock this year.

I also am going to be splurging on a pre-made chartreuse board. Last year I made my own, but either way it gets expensive, so if I can leave it to a pro, this year that's for sure my route.

Turkey is my go-to and I just LOVE that dark meat. White meat with white bread for leftover sandwiches, and don't you dare try to give me Miracle Whip. I will fight you, that ish is candy and shouldn't be used.

I love the yams and the stuffing, mashed potatoes and the gravy with Hawaiian roles and green bean casserole. And I don't know if I am the only one, but I LOVE to get a bite that has every item on it, including the cranberry sauce :)

Perhaps I will enjoy a peach Moscow mule, but I do know I will be sipping on this tea that I am fawning over right now, Wild Raspberry Hibiscus, which you can drink cold or hot. I have yet to try it cold ... with my extra heavy whipping cream and a bit of brown sugar I am in creamsicle heaven :) Perfect for night or day with a kick of sweet and tart plus the color it turns is gorgeous.

So all in all, I hope you have a wonderful day, you get to spend it with the people you want and indulge in the things you love. You deserve to take some time to just be and not freak out over this or that.

We can do that tomorrow. Or how about not at all? :)





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