Sometimes milestones come in little bits

My daughter says it is nutty to be so concerned about ounces when it's the big picture that counts, and that is exactly what I would say to her. But when there is a forty year age difference, you grab for whatever you can get, and right now, ounces matter to me. I crossed a threshold this morning, measured in ounces, and it means the world to me. It is the matter of a beginning digit in a measurement of weight that is the difference between grim fact and the light at the end of the tunnel, and I am feeling celebratory.

 I also am feeling a large  black lab crawling into my lap because there is thunder in the distance, so the next paragraph will pick up after the storm has passed.

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All is well, the storm and fearsome threats have passed, and Ava once again has all fours on the floor.
Yesterday or so I brought up the subject of sweet potatoes. Or yams, whichever name you prefer.
I will begin by reminding you that I am not a nutritionist or dietician, not a chef, and I am writing about only what I have experienced and researched. Most of the details of calories counts, nutritional values and diet plans I leave to you to look up on your own. Google is a simple and wonderful thing.   This is just what I know from the results I have had. That said, just let me tell you that sweet potatoes are a wonderful thing.

No, not the orange lumpy stuff surrounded by marshmallows at Thanksgiving. If you like that, it is your business, and I won't interfere other than to say, "Please, tell me you aren't serious!" OK, so they remind you of home and Mom and warm and fuzzy things. You are a grown up. Move on.

Put a washed big, ugly sweet potato in the microwave after stabbing it four or five times with a sharp knife. (The s.p., not the microwave ) Set your microwave on the baked potato setting, and if you can't easily pierce the potato all the way through when the thing goes 'ding,' turn the s.p. over and  run  the baked potato setting once again for about two minutes. If you use a standard oven, cook it however you cook a large Idaho potato.

I use a large soup bowl and slice the s.p. in half lengthwise, putting the halves side by side. Mash the potato insides with a fork, just as you would a regular potato. Salsa makes a wonderful filling, as does plain yogurt, vegetarian chili, tzatziki (plain Greek yogurt with garlic and chopped cucumbers,) and tabouleh, (chopped parsley, lemon juice, mint, cucumber and sometimes tomato.) The last two foods can be bought at COSTCO, Whole Foods, or easily made from the many recipes on-line. They are low calorie, healthful staples that make wonderful sauces for meat, fish, and almost everything else.

The great thing about a sweet potato is that it is filling, nutritious, and not fattening. It is a good main course or a side dish, and you can even put chopped kale in it. What more could you ask for?