I felt kinda blah today so I skipped out on kickboxing. I’ve been getting weird light-headedness lately and felt it this afternoon.
I feel guilty about missing the class because 1) I already paid for it, and 2) I hate skipping out on commitments, but getting punched in the head really did not sound appealing. Lying down and reading The Game of Thrones, on the other hand, sounded very appealing.
I imagine tomorrow I will feel better. Or I’m hoping so. I started a new weightlifting routine for the next 4 weeks and I am excited to get that workout in. It’s just a 2-day full body programme so I can focus more on training for that marathon that I may or may not run in January.
And speaking of running. . . my speed has been getting insanely fast– relatively speaking, of course. I’m not talking Kara Goucher fast, but more like myself-5-years-ago fast. Last week I ran 7 miles in about 55 minutes. Suh-weet.
Although I donated blood after that run and all my runs since then have deflated my ego. We all know what happens when I run after donating blood.
Oh and hey there! Look! It’s a recipe for something other than cookies!
I made this dish on Friday night. It was a good Friday night dish because it was quick, easy, and involved ingredients that I already had in the cupboard. It was a dish that I could make and eat quickly before my usual Friday night grocery trip and late night baking session.
Bonus: It makes really good leftovers*.
*Keep in mind that, in spite of your rave reviews, your husband and brother-in-law will probably prefer to eat pizza over said leftovers while watching Sunday night football.
Curried Millet with Chickpeas and Currants
1 1/2 cups cooked millet, hot
3 tbsp olive oil
1 tsp apple cider vinegar
1 tsp curry powder
1/2 tsp ground turmeric
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup grated carrots
1/2 cup dried currants or raisins
1 can chickpeas, drained and rinsed
Combine all the ingredients in a bowl. Eat.