I am loving that I don’t have any tests this week – it sure takes the pressure off. And have I mentioned that I’m going to the BEACH this weekend!? My family is taking a trip to Bald Head Island to celebrate our fall birthdays – Larbs is Oct 18, I am Oct 26 and Dad is Nov 1. All 7 days apart! We used to go to the beach every fall when we were little and would often go near our birthdays. There will be cake involved on this trip!!
Victoria and I made plans yesterday to meet today for a Power Hour athletic conditioning class. The class started at 9:30 – a little early for my post-oatmeal stomach!! However, I had a surge of energy at 9 and was excited to go. It was drizzling out, but who would guess that I BIKED IN THE RAIN! This is the girl who used to hate biking to the gym way back when and the thought of driving there was just unbearable today so I just decided I’d get misted. So. Glad. I did.
Power Hour was awesome! It was in the gym so we had tons of room to spread out, unlike our Ballantyne Y classes. We did all kinds of squats, jumps and intervals for 30 minutes, including a 10 minute run. Then we spent 15 minutes with the Gliders – have you ever used those!? They are tough! My poor wrist/thumb has been bothering me again (too much computer work!) and it did not like the Gliders. But I did And finally we ended with 15 minutes of "athletic stretch," which was lunges and stuff done slowly to stretch while we did them. It was a nice twist on normal static stretching. We will be back!!
I came home at 11, and it was nice to have my workout done with time to spare before lunch. I used the 2 hours to shower and then knock off an assignment. Whoo hoo! It’s always more fun to enjoy lunch with a clear mind.
Today’s menu featured eggs!
I have no idea what put this idea in my head, but I wanted baked eggs! I did a little research on method and oven temp before I got started. The inspirations:
I started with some baby spinach, which I microwaved to lightly steam
Then I put on some goat cheese and then the egg
And finally, 3 slices of delicious Parrano cheese
~13 minutes at 400* plus salt + pepper
It was delicious! I could have used another veg or two on the bottom and would probably only cook them for 10 minutes next time since they cooked a bit more as I photographed.
I also had good lunch timing because Matt came home!
Flax Oat Bran – still warm. LOVE.
Topped with a bit of goat cheese + raspberry preserves
And some fruity grapes
Lunch was so good, but my stomach feels a little empty and it’s only been 2 hours! Maybe I needed two eggs instead of one…
I also had a sip of pumpkin beer – uncarbonated! The boys were tasting it after fermentation but before bottling + carbonation.
The flavor was spot on, but it still had a bit of a sour aftertaste that I did not care for. Hopefully it will improve with age and bubbles!
KERF reader Sky is a college student and studying abroad in Bologna, Italy this year. She shared with me this film about how the Italian nonnas make homemade pasta. Take a peek 🙂 I want to eat some of that dough!
I was shocked to see that I was nominated for three categories of the 2009 Foodbuzz Blog Awards!! And totally honored to be among these fine blogs –
More work, brussels sprouts for dinner!!!