Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Archive for the category “Food and drink”

Paris Part VI: Les Catacombs and Leaving

I am not sure which day this picture was taken. The name made me laugh. Extra Greek. I am guessing it was probably amazing, as it was always full. We ate dinner one night at the place next door, L’Atlas. It was tasty.

This was a Chinese restaurant that we did eat at. It was delicious, but I was still suffering from my anorexia and did not eat my whole meal. The poor waitress was really upset. I told her the meal was so good, but my body was having trouble with eating. I am not sure if she understood me. I felt pretty bad.

Now for the Catacombs.

May 25, 2017: Les Catacombs

Visiting the Catacombs was a learning experience. I underestimated the popularity of the bones placed under the city. I should have purchased advanced tickets. We wound up waiting in line for three hours. Once again, as I have mentioned in a few other posts, purchase advance tickets or “tours” of the tourist sites. The app I liked the most was Viator. Just make sure to plan out what sites you want to see before you leave as you will most likely need to print out the tickets. Most sites do not have a mobile check-in option.

Some flowers in the garden near the Catacomb entrance.

Gabriel wearing his handy dandy tourist vest.

I really like the buildings in Paris. I took a lot of pictures of homes, businesses, and Metro stations.

More flowers. We were by the garden for a very long time.

Pretty kitty. This was about two and a half hours in. We were close to the entrance

Finally. We made it in. There are a lot of stairs, then some tunnels. It was so cool in there. It felt really good after our long wait in the hot sun.

I don’t know why, but this sign made me giggle. It was for a small auditorium, but, to me, it looks like a guy surrounded by bowling balls.

The Catacombs are enormous. They have blocked off a number of other tunnels to keep people from getting lost. People still find other ways into other parts of the Catacombs and get lost. There are also a few levels. This gate is actually blocking a window looking down on a lower level. We walked under this window a little later.

The tunnels were naturally created by high ocean levels. This means that there are fossils in the walls and interesting shells have been found.

Shhh. I might have taken pictures, but I did not use a flash. I also did not pet the skulls.

Now, on to the part everyone is interested in. The bones. A little history:

This ossuary was created as place to deposit the remains of a mass grave in the Saint Innocents cemetery. The grave had started to break down and caused damage to some of the infrastructure around it.
It now houses approximately six million people from a few cemeteries. The remains were not always so organized. The bones were organized in a more visitable way in 1810 when the ossuary was renovated.
Public visits were largely limited to four tours per year. I believe they started to allow daily tours after Paris hosted the World’s Fair in 1900.

One of those closed off tunnels.

This was the only skull with teeth. It was also a slightly different color than the others.

Some of the sights we saw on our way back to our hotel.

This is something that I had also seen in Portugal in 1995. Saving the façade of the building, but putting up a more modern building behind it. I believe it allows the city to retain its classic charm without falling behind the times. Or having people fall through floors that are hundreds of years old.

I love French graffiti. Also, this little stone shack is adorable.

Our final dinner in Paris. My burger was delicious.

Our desserts were works of art. The top is some sort of ice cream with puff pastry deliciousness and the next one is a perfect crème brûlée.

May 26: Leaving Paris

 

Some pictures of the city as our taxi driver took us back to the airport.

At the airport. Even the stores in the airport have beautiful displays.

An airport art gallery.

Last selfie in Paris.

I started tearing up at this point. My Paris adventure was more than I had expected. I didn’t realize I was going to miss it, but I do.

Mount Rainier. We made it back to Seattle. We had also flown over the Tri-Cities. I was on the wrong side of the plane to get a picture of my neighborhood.

Made it home from Seattle.

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Veggie Shish Kabobs

Healthy + cheap are two words that most people don’t seem to think can go together. I started my Healthy Eating For Poor People series in an effort to quash that thought process. Not all of us can afford the current trendy organic, free-range bison meat. BUT, most of us can afford simple vegetables, beans, learning how to shop smart, and learning how to make your food in healthier ways.

Fox & Broom|Veggie Shish Kabobs

Fox & Broom|Veggie Shish Kabobs

The veggies I bought for this meal cost me under $10.00. The receipt is a little misleading since I did not use ALL of the vegetables I bought. I will break down the actual cost at the end of this post.

A meal for 3 - 4 people for under $10!

A meal for 3 – 4 people for under $10!

This was one of the simplest recipes I could think of (aside from a salad).  The ingredients can vary, depending on what you like. I’m not a huge fan of tomatoes, so I didn’t use as many as my husband would have. Gotta say – these tomatoes really were spectacular.  Now, there are some additional costs involved with this recipe: marinade and skewers. I already had marinade in my fridge, so that is what I used. I also already had skewers from kabobs a few months before this recipe. I paid about $2.00 for the skewers and $4 for the marinade. A pack of skewers will last my family at least a year. Less if we eat more kabobs. The marinade I used in this recipe is also my favorite chicken and steak marinade. From the size bottle I used (I can sometimes get a bigger bottle at Costco), I get about two – three uses out of it.

Fox & Broom|Veggie Shish Kabobs

Ingredients:

2 Yellow Squash
1 Medium Onion
2 Small Tomatoes
2 Bell Peppers
2 Zucchini Squash
Marinade: enough to coat the kabobs and leave about 1/2 inch in the bottom of a cake pan. I think I used about 1 1/2 cups.

Items needed:

skewers
cake pan/dish to let kabobs sit
grill

Instructions:

Cut all the veggies into decent sized chunks. Not so big that they take up the whole stick, and not so little that they will just fall off. Approximately 2 inch cubes. The onion I cut into largish strips.

Slide the chunks on the skewers in any order you like. Since I had some veggies with really nice colors, I tried to display those colors as nicely as possible. I also made sure to add a bit of onion to add a little more flavor to the other vegetables.

Fox & Broom|Veggie Shish Kabobs

Place the skewered vegetables into a cake pan or deep dish. Pour marinade over the top of the veggies. Make sure they are all well-coated. Cover and let soak for at least an hour. I mixed mine around so all the skewers would have a chance to soak in the marinade on the bottom of the pan.

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Light up your grill and let it heat for about 10 minutes. If you do not have a grill, preheat your oven to about 425º F.

Fox & Broom|Veggie Shish Kabobs

Once the grill has warmed up, place the shish kabobs on it and let cook 10 – 20 minutes. Be sure to turn them over.
If you are using an oven, place the shish kabobs on a cookie sheet. I would spread the marinade left on the bottom of the pan on and around the shish kabobs. Check them about every 5 – 10 minutes. Be sure to turn them over.

Fox & Broom|Veggie Shish Kabobs

I like my veggies a bit crisp. If you want yours not so crisp, you may need to cook them longer.

This recipe made about 7 skewers and fed three adults and one child. It was surprisingly filling all on its own, though if you want to have more protein with your meal, you may want to finish it off with yogurt, have a side of cheese/quinoa/beans.

Fox & Broom|Veggie Shish Kabobs

Total cost:

2 Yellow Squash: $1.31
1 Onion: $0.28
2 Tomatoes: $0.82
2 Green Bell Peppers: $1.98
2 Zucchini Squash: $1.21
Marinade: Approx $2.00

Total: 7.60 ($1.90 per person for four people)

Nutritional Information (per serving for four people):

This is an approximate estimate. I have no idea exactly how much marinade stays on the kabobs. And, it turns it, my marinade is pretty high in sodium… I expected the fat, as it is an oil base. The salt did surprise me.

Calories: 203
Carbs: 37
Fat: 5
Protein: 3
Sodium: 1981
Sugar: 27

Overall, very simple, fairly healthy (depending on your marinade…) and CHEAP.

Cheesy Corn Muffins

I was looking for a yummy addition to our chili the other night and I came across this recipe from Vegetarian Cooking: A Common Sense GuideI’m not totally sure why this book claims to be the commonsense guide. The recipes are not at all common… It does have good recipes, just not ones we are used to seeing. I also took a few liberties with the recipe, which I will note in my directions.

CheesCornMuffin|Fox & Broom Blog

 

 

Cost: VERY inexpensive
Skill Level: Novice. This is a super easy recipe, with minimal clean-up.

 

Corn Muffins
Makes 12

Ingredients

  • 310 g (11 oz/2 1/2 cups) self-rising flour [I measured out 2 1/2 tsp baking powder + 1/2 tsp salt into a cup, topped it off with all-purpose flour, measured out the rest of the flour – so total would be 2 1/2 cups, whisked it all together]
  • 75 g (2 1/2 oz/1/2 cup) fine polenta [I just used my regular corn meal]
  • 250 ml (9 fl oz/1 cup) milk [I had to add an extra tbsp of milk to my recipe]
  • 125 g (4 1/2 oz) butter, melted
  • 2 eggs, lightly beaten
  • 130 g (4 1/2 oz) tin corn kernels, drained [I used about 1/2 cup of frozen corn]
  • 2 spring onions (scallions) finely chopped
  • 60 g (2 1/4 oz/ 1/2 cup) grated cheddar cheese
  • cream cheese or butter to top

Instructions

  • Preheat oven to 210º C (415º F/Gas 6 – 7). Grease two six-hole muffin tins.
  • Sift flour and polenta into a large bowl and make a well in the center.
  • In a separate bowl, whisk together the remaining ingredients and season with sea salt and pepper. Pour into the well in the flour mixture and gently fold using a metal spoon [I used a wooden spoon] until just combined. Do not over-mix – the batter should still be very lumpy.
  • Spoon the batter into the muffin holes and bake for 20 – 25 minutes, or until lightly golden. Remove from the oven and leave in the tins for 5 minutes before turning them out. Serve the muffin hot or at room temp, split in half and spread with cream cheese or butter.

You could easily add more things to these muffins (chives, dried tomatoes). They are NOT SWEET at all. Notice there is not sugar added. I really really liked them alot. My husband still put honey on them – he likes a little sweet with his chili – and said they were really yummy with the sweet added to them.

They also seem to last nicely. They are on day 4 and still quite tasty. They will probably be completely gone by the end of today.

I think I might play around with this recipe a bit and see if I can make a vegan version… If I am successful, I will post the recipe.

CheeseCornMuffin|Fox & Broom Blog

Salads

So, I decided to start off my healthy eating series with a simple salad. What got me started on this was a meme I happened to see on Facebook. It actually pissed me off.

funny-burger-salad-price-obese

This was not the exact meme I saw. The one I saw said “Why are poor people fat?” So, I started thinking about this. There is so much wrong with this, yet it holds true at most fast food restaurants. So, I conducted a home experiment to find out how much a salad should cost.

I created the most basic of salads:

Ingredients:

Head of romaine lettuce ($1.49)
Cucumber ($0.50)
Radish bunch ($0.50)
Dressing (this was already in my fridge, so I will say about $3.00 just to be on the safe side. That is most likely over.)

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Now, this price will go up or down depending on what you put in. I like artichokes and feta in my salads, also, so this will go up due to that. Your choice of lettuce will also change the price. I could have gone with Iceberg for .99, but Romaine has a higher nutritional yield than most leafy greens (here is one chart and here is another). It’s worth the extra $0.50.

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So, I chopped up my lettuce. I used a knife in this instance. It will stay fresher for longer if you rip it up by hand or take off however many leaves you want. I wanted to get an accurate measurement so I could post an accurate price. I do have a trick to preserving my cut up lettuce. I rinse it in a bit of vinegar. It stays crisper and prettier for a few days longer.

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Once I chopped it up, rinsed it, and spun it in my salad spinner (I love this gadget), I measured it out. I came up with 5 1/2 cups of lettuce.

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I sliced up 1/4 of the cucumber and one radish (the bunch had 10 radishes).

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I put 2 cups of lettuce into a bowl (splurge! 1 cup = 1 serving), piled on the cucumber and radish slices, then poured on 2 tablespoons of dressing.

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So, to total up our cost on this salad:

2 Cups of Romaine: $.54
1/4 Cucumber: $0.13
1 Radish: $0.05
Dressing: $0.19

Grand Total: $0.91

Yes. Less than that burger in the meme. And because I used TWO CUPS of lettuce, this was actually two servings of salad.

Nutritional Value (approximation)

Calories: 44
Carb: 7
Fat: 1
Protein: 2
Sodium: 185
Sugar: 5

I would recommend adding in some sort of protein (cheese, chicken, chickpeas, pumpkin seeds) to get the full nutritional benefit from your salad.

Hi. My name is Libby and I am a

complete and total carb addict. There. I said it. It’s out in the open for all to read and know. I say this because I have been having a huge problem controlling my urges. If you follow me on MyFitnessPal… you will notice I haven’t posted anything in a few weeks. It’s embarrassing. And a little confusing for me. I have to wonder if this is maybe a small taste of what a drug addict or gambling addict feel. I get an urge for cookies, chocolate, ice cream, etc. and it will not go away. It is all I can think about  and obsess over. Until I stuff my face full of shame. Then, I feel terrible. I’ve tried drinking water instead. Having an orange or banana (yes, I know bananas are full of carbs, but they are better for me than ice cream) only helps a little. So, I need help. I am asking my local friends to slap that scone out of my hand and my online friends to keep reminding me to do well. If you like, you can follow me on MyFitnessPal (username ravyneclipse) or I will do better about connecting up with my Facebook Page. Heck. Go ahead and Tweet me @runningmom1024.

I had been doing an awesome job and lost a bit of weight in the span of about 2 weeks (6 lbs). I’m not sure what happened that caused me to just fall off the healthy wagon. Whatever the cause, I need to scramble back on. I felt sooo good during that time. Now I feel awful. So, back to the gym, back to C25K, back to MyFitnessPal, back to menus, and daily exercising.

On a somewhat related note, my body has rebelled against me. I firmly believe it is because I have not kept up with my exercise regimen. I hurt my shoulder over a week ago. I can hardly lean over the tub to wash my kids. It is slowly getting better, but dang it hurts. Even sitting here at the computer is a little bit of torture.

So yes, I desperately need to do the right and healthy thing for myself. And because I still want to look great for my Boston Trip in August. I’ve thought of this as Project Boston, but I don’t want to stop after my Boston trip. Maybe Project Libby would be better.

Needing a good kick.

I have been unhealthy. Very unhealthy, lately. I am working on fixing this. I am pretty sure that what I have been doing is stress eating. I can’t seem to get enough carbs/sugars. The problem with this is that sugars are addicting and can lead to an eating pattern like the one I currently find myself in. So, I need to break the cycle. I need to find healthier snacks that will help take the edge off of the sugar cravings.

I also need to get on a more regular exercise schedule. I have been running a couple times per week, but I need to get better with it. I am going to register to run the Bloomsday Race in May. I only have little more than 3 months to be able to run a 12k. I can currently run 2 miles with little problem. I’m slow, but I can do it. In the past I have done 3 miles. too was going to sign up for the Gold’s Gym 12 Week Challenge again, but we are trying hard to be frugal. It is only $25 for members, but that is $25 I can put towards our dinners. I already feel like I am spending too much with having a gym membership. Which is why I do try to use it.

So, I have come up with a tentative plan:

  • Blog at least once per week. If I have to talk to people about what I have been doing, I usually make better decisions.
  • Really get on track with C25K. I figure once I get my stamina up for a 5K, working towards a 12K will be the next step.
  • Keep to my workout schedule. I make a new one each month when the new schedule comes out and tweak it with how life changes that schedule.
  • Make a weekly menu. In case it might not be apparent, I tend to be a list-oriented person. I like the challenge of trying to complete what I have set up. With a menu, I will make and eat what I have written down. Therefore, if I have a healthy menu, I will then eat healthier.

So, I have my plan. I tried to keep it simple and not too daunting. Later, I will post my exercising schedule. Gold’s has a ton of new classes coming out this weekend, so I am waiting for an updated class list. Then I will post it on here. That way I will be held accountable to keep up with it for the 5 readers I have 😉

On a parenting note: Sam did GREAT today in the kid care area at our local grocery store (ALL grocery stores should offer this – the kids are happy and the parents are not ripping out their hair by the time they are done shopping. This is a big deal because any other time I have tried to leave him with other people, he screams the whole time I am not there. So, this is a welcome breakthrough. I am thinking of testing it out at our gym tomorrow. *crossing fingers* All I plan on doing for exercise tomorrow is running.

Well, that is it for now. I feel better now that I have this actually written down.

Crisp-Soft Noodles With A Broccoli, Mushroom, and Zucchini Topping

Crisp-Soft Noodles With A Broccoli, Mushroom, and Zucchini Topping
taken from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey

Cooked on: October 16, 2011

Servings: serves 4

Cost: Somewhat Inexpensive

Skill level: Intermediate. Be sure to follow instructions.

Notes: Time consuming. I had a lot of trouble finding the lo mein noodles. I had no luck AT ALL finding fresh, so decided to buy the dried noodles. I also did not find shaohsing wine, but the dry sherry worked very well.

Ingredients

1/2 lb fresh Chinese lo mein egg noodles
1 medium zucchini
1 tsp salt
About half a bunch of broccoli (about 2 cups, when cut)
8 medium-sized mushrooms
2 tsp cornstarch
3/4 cup “Delicious Stock” (I used store-bought vegetable stock)
2 tbsp bean sauce (I am totally in love with this stuff now)
2 tsp sugar
1 tbsp sesame oil
7 tbsp vegetable oil
2 cloves garlic, minced
1 quarter-sized slice of fresh ginger, minced (I keep a root of ginger in my freezer and cut pieces off of it as I need it. Ginger is also good in a tea with honey.)
1 tbsp shaohsing wine or dry sherry

Procedure

Bring 13 cups of water to a rolling boil. Gently separate the noodle strands and drop them into the water. When the water comes to a second boil, pour in 1 cup of cold faucet water. When the water comes to a third boil, pour in another cup of cold water. When the water comes to a fourth boil, empty the contents of the pot into a colander set in the sink. Rinse the noodles under running water, washing off a lot of the starch. Leave to drain for at least half an hour.

Trim the zucchini ends and cut it in half, lengthwise. Cut the halves crosswise at 1/4 – inch intervals. Put the zucchini in a bowl. Sprinkle 1/4 tsp salt over it and mix. Set aside for half an hour. Drain and pat dry.

Cut the broccoli into slim flowerets, not more than 2 inches long. You can use some of the stems, too. Just peel and cut them into 1/4 – inch thick strips. In all, you should have about 2 cups.

Wipe off the mushrooms and then cut them, stem and all, into 1/4 – inch thick slices.

Put the cornstarch in a small bowl. Slowly add the stock, mixing as you do so. Add the bean sauce, sugar, and sesame oil. Mix well.

Heat 3 tbsp of the vegetable oil in a 7 to 8 inch non-stick skillet over a medium flame. When the oil is hot, put in the noodles, spreading them out evenly over the entire bottom of the skillet. Fry without stirring for about 4 minutes or until the bottom of the noodle patty is a reddish-golden color  and is crisp. Now slip one spatula under the noodles and hold the top of the patty with another spatula. Turn the patty over. Dribble another tablespoon of vegetable oil along the edges of the skillet, allowing it to slither downward. Cook the second side until it, too, has turned a reddish-golden color. Carefully lift up the patty and put it on a warm platter.

Heat 3 tbsp of vegetable oil in a wok or skillet over a medium flame. When hot, put in the garlic and ginger. Stir a couple of times. put in the mushrooms, broccoli, and 3/4 tsp salt. Stir and fry, turning the vegetables around briskly. Put in the zucchini. Stir and fry for another 30 seconds. Now add the wine, cover immediately and turn heat to low. Cook for 1 minute. Uncover, give the cornstarch mixture a quick stir and pour it over the vegetables. Turn heat up a bit and cook, stirring gently, until the sauce thickens. Spoon the vegetables and sauce over the noodles and serve immediately.

Final Notes

This was a very interesting recipe. Somehow, I only read it partway through before trying it out, so was not totally prepped for some of the steps. The turnout was very good and it turns out this is one of those recipes which age very well – leftovers were yummier than the fresh stuff. We also liked it with some teriyaki sauce over it. As mentioned above, I could not find fresh noodles, so I am sure that I wound up with waaaaay more noodles than are called for in the recipe. If you buy dry noodles, just be prepared to possibly use a bigger skillet for frying them.

Chickpea Soup

Chickpea Soup
taken from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey 

Cooked on: November 22, 2011

Servings: serves 6

Cost: Inexpensive

Skill level: Novice. Be sure to follow instructions.

This is a time-consuming recipe!

Ingredients

2 cups dried chickpeas, picked over, washed, and drained (I used 2 cans of chickpeas)
2 medium-sized onions, peeled, and chopped
2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice (I would use more potatoes the next time I make this)
1 tbsp salt or to taste
1/2 tsp ground turmeric
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1/8 tsp cayenne pepper, or to taste
Freshly ground black pepper
2 tbsp lemon juice

Procedure

Soak the chickpeas in 8 cups of water for 12 hours. (I would soak mine in a mix of water and vegetable stock). Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water (stock) into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1 1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

My Notes

This was a HUGE hit with my husband. It does require a bit of planning, but the end result was pretty fantastic. We were able to dine on this soup for almost a full week and it only got tastier the longer it aged.

 

Capsicum, Spinach, and Chickpea Soup

I really need to catch up on some of my recipes. I am embarrassingly behind. I only now thought to make time to write this one up because @onestarrynight requested healthy recipes. Now, on to the recipe:

Capsicum, Spinach, and Chickpea Soup
from Vegetarian Cooking: A Common Sense Guide by  Bay Books

Cooked on: October 16, 2011

Servings: supposedly 4. I would say more than that.

Cost: Inexpensive

Skill level: Novice. Be sure to follow instructions.
Ingredients

1 tbsp olive oil
8 spring onions (scallions), finely sliced
1 red capsicum (pepper), finely diced (I used a medium fish pepper)
1 garlic clove, crushed
1 tsp cumin seeds
375 ml (13 fl oz/1 1/2 cups) tomato passata (pureed tomatoes)
750 ml (26 fl oz/3 cups) vegetable stock
300 g (10 1/2 oz) tin chickpeas, rinsed and drained
2 tsp red wine vinegar
1 – 2 tsp sugar
100 g 3 1/2 oz/2 1/4 cups baby English spinach leaves

Procedure

Heat olive oil in a large heavy-based saucepan. Add the spring onion, cover and cook over medium heat for 2 – 3 minutes, or until softened. Add the capsicum, garlic, and cumin seeds, and cook for 1 minute.

Add the passata and stock and bring to a boil, then reduce the heat and simmer for 10 minutes. Add the chickpeas, vinegar, and sugar, and simmer for 5 minutes.

Stir in the baby spinach and season to taste with sea salt and freshly ground black pepper. Cook just until the spinach begins to wilt, then serve.

My Notes

I added the spinach as I served it into each bowl. It doesn’t take long for the spinach to get wilty and my husband reacts badly to spinach, so I served him without any.

This is a really awesome dish. It is very easy to make and would be easy to make it the way you prefer it to be. I used a medium pepper left over from my venture to the farmer’s market. Mmmm. It added just the right spiciness.

Run it out!

I have had a rough 2 weeks. Well,it wasn’t something that happened to me, but it is something that has affected my friends and family and has also been affecting me. I have been a pretty angry at a couple of people and now that anger has started to fade and is really turning into heartache and resentment for the changes resulting from their actions. Even though I now understand that these changes were probably going to happen sooner or later, anyway.

I first found out about these things the weekend of Dec. 3. I went for a run to try to get it out of my system on Dec. 4. I have never in my life been that full of rage. I ran 2.25 miles in the time I usually run 1.8. Up and down hills. The rage subsided and I was pretty proud of my accomplishment. I am not sure I will repeat that anytime soon.

I have had a lot of trouble controlling my portions. Partly because of the above and partly because I really really really like my own cooking and baking. I have baked a ton of candy and stuff for the Holidays. Well, it feels like I have been, even though I don’t feel like I have a lot to show for it. Hehe. Anyway, I have been too afraid to take any of my measurements as I am pretty sure I will not like the results. So, my plan for the rest of the week:

  • Wed: Cardio machines for 20 minutes + yoga at my gym. I haven’t been exercising as much as I want to and am hoping to ease my way back in.
  • Thurs: Run.
  • Fri: BodyPump
  • Sat: Run

That should be a good plan to get me back up to speed. Of course, Sammi’s schedule will also be a factor here. I need to have someone to watch him or have him cooperate with the gym nursery.

I will also do better with my meals.

That is enough of an update for now. G’night.

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