There
are three kinds of people: Those who make it happen, those who watch it happen,
and those who wonder what the heck happened.
WOW it’s amazing what you can do if you don’t drink a bottle
of wine on a Saturday night and get a good nights sleep instead, it’s 9am and I’ve
already done 12km, half with Alfie then half on my own doing Week 6, Day 1 of
my running programme. I enjoyed this
morning, the suns shining too but there’s a nice breeze, perfect and not many
people about either. I love the
mornings, they’re so peaceful and Alfie was in striding mode for most of his
walk so we covered some distance for a change.
Where the running is concerned I’m starting to see it’s both a mental
and physical challenge for me, I’m usually good at anything I decide to put my
mind to and the running is difficult for me, really difficult so I have to
accept that and keep going.
I had a half and half day yesterday, I walked for 2 hrs
first thing, then worked in my office till 1pm then I just slumped in the chair
and chilled, I was shattered but the tv was rubbish so I couldn’t settle. In the end I made some courgette and potato
soup, here’s the recipe, the original had cheddar cheese in but I have lots of
phili so I changed it.
Courgette, potato & Philadelphia light soup SERVES 8 • PREP 15 mins • COOK 15 mins (19pp total, 2pp per bowl)
Counts as 1 of 5-a-day, Good source of vit C
500g/1llb 2oz potatoes, unpeeled and roughly chopped (11pp)
2 vegetable stock cubes
1kg/2lb 4oz courgettes, roughly chopped
bunch spring onions, sliced - save 1 for serving, if eating straight away
200g Philadelphia light (8pp)
good grating fresh nutmeg, plus extra
to serve
Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and
cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
Take off the heat, and
then stir in the Philadelphia light and season with the nutmeg, salt and
pepper. Whizz to a thick soup, adding more hot water until you get the consistency
you like. Serve with spring onions and nutmeg or pepper. Or cool and freeze in
freezer bags or containers with
good lids for up to 3 months.
I forgot to defrost the chickens, so I won’t be cooking with
them today, gonna go mooch in the kitchen I think, I’m feeling quite productive
and full of energy this morning so I may get some stuff done, not the office though,
that can wait, once I’ve done my meeting plan for next week, I’ll shut the door
on it, bang my music up and maybe, just maybe I might do a little housework, I can
barely see through my bedroom window thanks to the Alfie! good lids for up to 3 months.
Whatever you’re planning to do with your day, enjoy it. xx
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