Life is getting in the way of blogging these days—the pace of things is just overwhelming. I’m at work and it is busy and some of my efforts are paying off here for them, although I spend their money like crazy.
I’m back 100% and feeling pretty good. I’m training heavily for three events and am almost always sore, but at least not the bad pain. I’ve been reluctant to talk about my training because I guess I secretly wanted an “out”—if no one knew, then if I didn’t follow through on it no one would still know. But it’s too late for that now, fees have been paid, coworkers are in-the-know and I’m confident I’ll be able to do them. The long and the short of it is that I don’t think I have an inner skinny person. But I do have an inner athlete. And, I have lots of coworker support and examples and people to go to the gym with every lunch hour for training, as well as people who have done these type of things who can help with my training plans. Having training time completely built into my work schedule is the only thing that makes it possible.
So, the three things on the calendar are:
Tour de Cure bike ride (25 miles) is June 18th (please click on the post a few back and support my cause if you can!)
Spudman Olympic Triathlon is in Burley
My inspiration has been the book “Slow, Fat Triathlete.” Hilarious and helpful.
Our Relief Society is trying to read the Book of Mormon in 60 days. Thanks to the iPod, I’m only a few days behind.
Also, I’m up to 5 voice students, so two nights are taken up doing that. I never went back to choir after the surgery, and I feel guilty but also way less stressed. Wednesdays are the gymnastics/TaeKwonDo Shuffle, Mondays are family night, Saturdays are date night. Instead of blogging, I’ve been working on a book, so that’s the other night. And although I know you guys think I’m crazy, the 59 chickens, four turkeys and four rabbits take really no more time than it takes to feed and walk a dog. (But dogs don’t lay eggs). 21 of those chickens are on death row for sometime between the end of this month and the end of next. When the new pullets begin to lay in late August, I will need to revisit the egg situation. We are already getting 8-10 a day from our 10 chickens. I have no business having 33 layers just because I want to see all the pretty colors they lay. So I’ll have to figure that out. I could always craigslist the eggs. But I do think I will sell some of my current commercial hens off at some point.
Plus, time is shorter because I’m trying to actually get to bed before midnight and am aiming for 11 each night. After dinner, baths, stories, tuck-ins and time with each kid (Ben now goes to bed between 9-10), I try to hang out with David for a minute unless he’s working, in which case I either write or sit in a hot bath and Epsom salts and soak my sore muscles.
I don’t want to pay to go to Weight Watchers, but I learned from the Slow Fat Triathlete book that it is VERY possible to stay fat as an athlete—you can burn 600 calories in a workout and easily (if you’re me) gobble down 600+ calories in 5 minutes. I finally realized that I have only been successful long-term in weight loss by doing the lame old calorie/portion counting thing, so I’m back to that. This site is free and has been very helpful in keeping me honest—I track my food, workouts and journal each day there: http://caloriecount.about.com
All this makes me sound far more ambitious than I am. Rest assured that I am a very, very lazy person. I just don’t want to feel so old when I’m not even 40.
David has had a nibble on a job app—pray for that please.
In the spirit of calorie counting, I pass along to you an AMAZING recipe my friend here at work often brings in:
Peanut Butter Bars – Jeanette Ricks
1 C Sugar 2 C Flour
1 C brown Sugar 2 tsp Soda
1 C butter 2 tsp salt
2 eggs 2 C Oatmeal
1 tsp vanilla
1 C peanut butter
Cream butter and sugars. Add eggs, vanilla and peanut butter. Add dry ingredients. Bake in jelly roll pan at 325 for 20 minutes. Do not overbake! Frost (recipe follows).
Peanut Butter Bars Frosting:
4 C powdered sugar 1 tsp vanilla
1 TBSP Cocoa ¼ C milk
1/3 C Butter, melted
Blend until creamy and smooth. Spread on cooled cookie bars.
*Before I put the frosting on, while it is still hot I pour on some melted peanut butter and then let it cool. Then the frosting
Love to all!