I took my first knitting class on Wednesday. It was really fun. I made a little square. My homework is to finish it into a scarf. I am having a hard time making it loose enough yet tight enough so that it doesn't slip off the needles (size 11). All in all, I love it. I can't wait for the 4 week class that starts up next month.
In food news, I am a recipe follower. I do not deviate. To that end, I have 4 sets of measuring spoons. Today, with copious CSA veggies in the fridge waiting to be used up, and a hungry tummy, I set to work - creating lunch. I have done stir frys and egg scrambles, my only forays into recipe-free cooking. So, I decided to make a veggie bake, with an egg base. I sliced up some zucchini, onion, eggplant (from the CSA) and layered them into a square pyrex. I poured 3 whisked eggs over top and then a thick layer of Parmesan cheese, then topped that with sliced cherry tomatoes (from our garden) and some salt and pepper. It baked for 30 minutes at 350 and is delicious! Hooray hooray! I served it over a hodgepodge of leftover rice and quinoa and am so proud of my efforts.
Today's CSA pickup included potatoes!!! I'm so excited for our first Aloo Gobi of the season. I'm also going to do a Bengan Bharta with the scruptious eggplant.
And, my "off season" maintenance program is shaping up over at Flatirons Athletic Club. My swim class (Intro to Swim Training) meets on Tuesday and Thursday nights; I'll also run Tue/Thu mornings. I'll take the 9am Wednesday and 8am Saturday spin classes (unless the weather is good and then I'll bike outside.) Monday and Friday will be rest days; Sunday will be a long run. Hooray hooray! I love routine and structure.
P.S. I found a pic from the Half Marathon!