New venture number one- I joined a book club. At this point, I only know one of the girls who is in the book club and we haven’t actually met to discuss a book yet, but I have read and finished the first assigned book and we are meeting next week to discuss. I’ve always wanted to be in a book club (yes, I’m a huge nerd who used to get grounded for sneaking a flashlight to bed so I read under the covers after hours) so I’m pretty pumped that there a few girls my age out there who share this interest. Maybe I’ll start adding book reviews to my blogging genre. (To satisfy your curiosity, we read Best Enemies as our first book. It was a little cheesy but held my interest and is an appropriate summer beach read, but I wouldn’t call it a “good book.”)
New venture number 2- I’m officially a non-organic herb farmer. I’ve had my little herb garden for about a year and in the past month, my parsley has been ATTACKED by these crazy, colorful caterpillar worm things (I found out they are called Black Swallowtail Caterpillars). They are kind of cool looking
but they are eating all my parsley and, who would want to eat something that had been climbed around on by THAT! I’m trying to decide if I should off them with some pesticides, or let them have at my parsley crop since they will eventually turn into these beauties
New venture 3- Paleo cooking/eating. I’ve already elaborated on this a lot so I’ll just share some new found knowledge and appreciation for spaghetti squash. Pasta is probably in my top 2 favorite foods and the idea of never having it again isn’t really something that sits well with me. I’d heard about the amazing spaghetti squash and how it simulates the strands of spaghetti but I have to admit I was skeptical. Last night I tried it out with my 8.6 lb mega-squash I found at sprouts and I have to say it was pretty tasty. See below for inspirations and instructions on how to create your own “healthy/paleo/spaghetti” below.
This is an 8lb Spaghetti Squash
Cut it in half using the BIGGEST knife available and scoop out all the seeds/center
(this stuff)Half or quarter it (depending on the size) and place it rind up on a baking sheet
Cook at 375 degrees for 30-45 minutes (again, mine was huge so I went about 45-50 minutes). Pull it out and use a fork to scoop out the "noodles" from inside the squash. Your squash noodles will look like this
Top with your favorite sauce and you've got a great veggie sub for traditional noodles.
New outlooks on an old venture- I’ve been doing crossfit for almost a year now, but I’m just starting to really get into and see the benefit in motivating myself to continue to get better and push harder in the workouts. I’m trying to push myself to use heavier weights instead of staying with what’s comfortable, try and finish faster instead of being ok with being in the back of the pack and really go as hard as I can go in each workout. Today, I felt pretty cruddy going into the workout, but I actually pushed myself hard and felt good about the results. I finished the workout in 8:48, a very respectable time among the females. In case you want to do it yourself and see how you measure up against me, here’s what we did. (Feel free to post a comment about how it took you 10-12 minutes to complete this same workout. If you did it faster, keep it to yourself as I don’t need that kind of negativity for all the internet world to see).
3 rounds of the following:
10 Deadlift (105lbs)
15 Ring Dips
20 Box Jumps
30 meter suicide run (3 cones, run to each, touch the line and back each time)
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