I am filled to the brim with girlish glee this morning! (I will bake cookies and send them to the first person who can tell me what that’s from WITHOUT using Google. Seriously, no cheating.)
I decided to go to the 5am crossfit class this morning instead of hitting the 5pm class per my normal schedule.
- One – it’s HAWT and I wasn’t sure I wanted to be in a hot box at 5pm
- Two – I just didn’t feel like dealing with a ton of people today.
It will probably end up being a small class now that I’ve done that but that’s okay. I’d rather give up an hour of sleep than deal with a potential crowd. Besides,
Plus, it’s a great boost for the rest of the day!
Anyway, Joe usually puts the WOD up on their Facebook page super early in the morning. I swear, the man does not sleep. So, I like to look and see what the WOD is. I don’t get intimidated by it – it helps me to get in the right mindset and decide if I should wear knee socks or not. Hey, deadlifts can be torture on my shins if the bar scrapes me up!
So this morning, Joe was vague about the WOD.
“Come enjoy the fun that Thursday has in store for you!”
And then I got there and saw what we were doing.
And, I knew it was going to be a GREAT Thursday!
No, I didn’t run the sprints for the warm-up. I rowed those because I know I’m not ready for the explosive start and stop that’s required when sprinting. But, I was sure as H-E-double hockeysticks going to run that mile! WITH THE WEIGHT, EVEN!
I scaled it down to a 10 pound weighted ball instead of the 15 pound plate and I planned on taking it slow and easy
I LOVED EVERY SECOND OF THAT MILE!
So exhilarating! I didn’t feel any pain – it was more an awareness of my hip but no real discomfort. I stayed slow and steady and it was awesome! Came back in and finished up my last 25 wall ball shots (unbroken, thankyouverymuch!) and knocked out the WOD in 13:43.
Comfort Food – Day 4!
And, it’s not southwestern!
Not that there’s anything wrong with southwestern food.
It was just time for a change.
So, over to the Mediterranean we go!
Italian sausage, cannellini beans, tomato/pasta sauce, and crescent rolls for a delicious meal in less than 30 minutes? WIN!
Tuscan Pot Pie
3/4 pound sweet or hot italian sausage
1 jar (26 to 28 ounces) prepared chunky vegetable or mushroom spaghetti sauce (or, just use your favorite)
1 can (19 ounces) cannellini beans, rinsed and drained (I’ve never seen a 19 ounce can of beans so I used 15 ounce)
1/2 teaspoon dried thyme leaves
1 1/2 cups (6 ounces) shredded mozzarella cheese
1 package (8 ounces) refrigerated crescent dinner rolls
1. Preheat oven to 425 degrees. Remove sausage from casings. Brown sausage in medium ovenproof skillet, stirring to separate meat. Drain drippings.
2. Add spaghetti sace, beans and thyme to skillet. Simmer, uncovered, over medium heat 5 minutes. Remove from heat; stir in cheese.
3. Unroll crescent dough; divide into triangles. Arrange spiral-fashion with points of dough towards center, covering sausage mixture completely or as much as you can. Bake 12 minutes or until crust is golden brown and meat mixture is bubbly.
4. Om nom nom!