Shauna is so awesome and funny and genius and someday we will meet and fall in love.

Maybe not, but still. Check out this great interview she did recently.

Last night's spinning class was ten GAZILLION times better than normal, thanks to a different instructor. I only wanted to leave the class ten times, as opposed to a thousand so that's a marked improvement. When she started the class out with OK Go, I knew things would be remotely better.

I've been really, really bad about strength training lately, even though I know it's something I should be doing for myself at least twice a week. What I need to do, I think, is get on board to one of those Muscle Max-type classes at my gym, where I'm forced to spend an hour lifting under the tutelage of someone, as opposed to being on my own accord.

My accord says things like, "Eh. Fifteen minutes should do."

I have the best intentions but then I wuss out completely. Especially if it's technically a rest day on my training schedule. Sure, SURELY, I could fit in a lifting class or two. So, this week's goal is to make two lifting classes. Seriously, I know lifting weights is tantamount to real results with my body. I just frickin' hate doing it. There is nothing about it that I will ever, ever like.

This week I made frozen milk slushies. They're ... eh. They're OK. Not something I'll do again, mostly because I live by myself and The Boy, I'm 100% sure, would never be interested in eating them. It's a WW recipe, that I think works better when you're serving them as directed, which is to say, immediately. If you try and keep them, it's all yuck. You take 2 1/2 cups of skim milk and a 1/4 cup of chocolate syrup. Basically, you're freezing chocolate milk. You let it sit for 20 minutes, scrape away at it until it's slushy, and repeat for another 20 minutes. Then eat. Mine turned out all icy, and while I stretched it out for two days, it wasn't all that satisfying.

Speaking of The Boy, this weekend is his birthday so tomorrow night I am taking him out for a lovely dinner. It's a neighborhood place that's gotten a lot of buzz and I interviewed the chef when it first opened. There is nothing I love more than going out to eat for a nice meal but for the first time, in a long time, I'm not going into the dinner as though it were my Last Meal. It's a special occasion, to be sure, but I'm more excited about celebrating the occasion than the food.

Still? I'm pretty pumped about the wasabi-crusted scallops, served with quinoa and roasted apple gastrique I'm going to order.

Posted by Erin at 12:20 PM | filed under: Random

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