I have to start this post with an apology for the atrocious grammatical errors in my last post. I was so tired that I did not proof it and it is clear that my brain had checked out when I was writing. I was so busy at work today that I didn’t have a chance to read over it and it wasn’t until Brandon sent me a g-chat at noon telling me to check it out that I knew how bad it was. I am sorry and embarrassed! 😳
I’m making it up to you with chicken tortilla soup.
I had leftovers for lunch today and the soup was even better on day two. The recipe is up, as promised, on Bakin’ and Eggs.
So today was another insane day. It started with a 5 a.m. wake up call for ashtanga. After a serious pro/con list in my head about practicing or going back to bed, I decided to just go. I am so glad I did because my practice felt amazing this morning. The consistency with which I have been practicing the last few weeks has made a huge difference. It’s so cool to see the progress I’ve made in such a short time by devoting more time to my practice. I am so in love with ashtanga.
I was prepared for a crazy day at work. I packed my breakfast and lunch and ate both meals at my desk. I ended up working straight through from 8:30 a.m. to 6:30 p.m. I know it’s crazy but I love being busy like this. Yes, it’s exhausting but it’s also exhilarating and the days fly by.
Brandon has been requesting this dinner for months so I finally gave in tonight because I was too tired to think about what to cook.
Cajun barbecue shrimp (lightened!) with roasted potatoes and broccoli. There was also plenty of French bread on the side for dipping.
I also must disclose that I finally restocked on ice cream and had a scoop of vanilla with butterscotch, chocolate sauce and coconut. It was awesome.
I leave you with this.
Sullie says happy hump day! 😀