In a moment of weakness I let this happen.
I was working on answering emails and blog stuff this morning and let Sullie get in the bed with me. This is monumental. In her five and a half years of life she has gotten up on the bed maybe one or two other times and only for very brief stints. This time I let her up and let her snuggle for a good hour and a half. It was so cozy. She didn’t move the whole time. I think it was in fear that I’d realize what I’d done and kick her off!
What have I done? I admit that I kind of liked it but I cannot let this become a habit…she is so big and sheds so much! Dogs (or cats) in the bed…yes or no for you?
Breakfast (enjoyed in bed) was overnight oats with plain greek yogurt, oats, chia seeds, cinnamon, dried cranberries, strawberries and bananas then topped with Justin’s Maple Almond Butter and apricot preserves.
I made a late lunch after teaching a yoga class. Basil pesto hummus, tofu, avocado, spinach and white cheddar on Great Harvest Whole Grain Goodness. Grapes on the side.
It was a beautiful and sunny day in Charlotte and 65 degrees! We are having such a mild winter and I love it. I had to be outside this afternoon so I took Sullie for an easy three mile run. We have really spent some quality time together today. 😛
So…thanks for the input on the hair cut. I discussed the side swept bangs with my stylist but we decided that lots of layers up front would be a better option for me so I’m not constantly pinning my hair back. The layers start around my jawline so it still gives the feeling of the side bang without the hassle. I have to give my stylist a huge shout out…I was referred to Jason who owns Salon 42 by several other Charlotte bloggers and he is amazing. This was my third time seeing him and I’ve loved all of my hair cuts. He definitely knows how to “style” long hair.
Dinner tonight was inspired by a recipe that appeared in my Google Reader this week from a food blog that I have followed for a long time, The Way the Cookie Crumbles.
Green Lentils with Roasted Butternut Squash and Goat Cheese. It sounded like the perfect combination of everything I love…goat cheese, lentils, butternut squash and greens. Bridget serves hers with kale but I had spinach on hand. I thought it was cool that the recipe calls for roasting the butternut squash seed with the squash. I had never done that before but it makes total sense. It added a nice texture contrast to the salad.
It’s only 9 but I need to start winding down for the night. I registered to practice ashtanga with David Keil who is visiting YogaFlex from Miami at 6:30 a.m. on Saturday and Sunday. The studio is a decent drive from my house so tomorrow will be a very early morning! I am so excited about the practice though! More details tomorrow.