Friday, June 5, 2009

Lovely Thursday

My, what a lovely Thursday I enjoyed.

I busted out of work at 4 (I haven't 'taken' a lunch in weeks) and hit up my old Yoga spot and did a class called Hot Yoga. This is not Bikrim Yoga (+100 degree rooms), but the room is warm (85 degrees) and it felt great to do some challenging yoga. Especially after my few days back in the workout-saddle, I was really looking forward to a Thursday morning sleep in/skip the gym and some good hot stretching. And boy did I get it. The focus was the hips which was great. But MAN my neck/shoulder is still aching and killing me.

After Yoga, since I got out early, I went to the farmers market in my town. This is thrilling because we didn't have a weekly farmers market before, only a few farm stands. I was thrilled I was able to make it. I bought some locally made goat cheese, some dill (to plant) and some quince jam. Last week we bought eggs which were yummy and the shells were harder than the store bought ones. But otherwise, tasted the same. I am thrilled about the farmers market. I hope they get more food to sell. Currently there are lots of plants, soaps, soda and yard trinkets. There are only a few places to get food. BUT, the strawberry lady said they sold out of berries in 20 minutes, so next week she's bringing a bunch. Looking forward to some strawberry treats next weekend!

I got home and guess what was in my mailbox? Yep, you guessed it, a magazine. Ugh. It wasn't my 'porn' (Cooking light), I got that earlier this week. But Bon Appetit a magazine that I enjoy, but don't freak out over. It was interesting, there are some good recipes in there but most I won't make. However, I might earmark some strawberries from the Farmers Market for a Strawberry Muddle:
1/2 cup sugar
1/2 cup water
1 1/2 cups chopped hulled strawberries
6 thin lemon slices
Ice cubes
1 750-ml bottle chilled Prosecco
Stir sugar and 1/2 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup.

Divide strawberries among six 6- to 8-ounce glasses; add 1 tablespoon syrup to each and mash with muddler or handle of wooden spoon. Add lemon slice to each and mash to release flavor. Add several ice cubes to each glass, then fill with Prosecco.

No comments:

Post a Comment