First and foremost, tomorrow I am going to Delaware to see Ellie and Matt!! I am ridiculously excited! We are going to have such a fun weekend between the fire pit, our 5K, some VT football, Oktoberfest and Wyebrook Farm! I absolutely cannot wait! And my LRD is a little bit jealous that I will be seeing her best bud Brady without her! (BTW, look how young Miss Callie looks!!)
I am sure I will have plenty of stories to share upon my return!
Second, with the humongous thunderstorm we are having it is the perfect night to curl up on the sofa and watch Friends. It’s definitely that kind of night! And this show is by far one of my favorites! I can laugh at the same episode a dozen times! It never gets old!
In other news, President Obama has designated September 2013 as Childhood Obesity Awareness Month! This is definitely another plug for the timeliness of my dissertation (if I can toot my own horn just a little!).
As part of his address, Obama notes that: “In the United States, obesity affects millions of children and teenagers, raising their risk of developing serious health problems, including diabetes, cancer, asthma, heart disease, and high blood pressure. While childhood obesity remains a serious public health issue, we have made significant strides toward stemming the tide. After three decades of dramatic increases in obesity rates among America’s youth, recent studies by the Centers for Disease Control and Prevention indicate that rates are holding steady and even decreasing in some areas. During National Childhood Obesity Awareness Month, let us build on this momentum and strengthen the trend toward healthier lifestyles and brighter futures for our Nation’s children.”
He also notes: “To this end, the initiative is always looking for new ways to engage parents, families, kids, and communities. We launched Let’s Move! Active Schools to help bring physical activity back into the school day. We are teaming up with mayors, faith leaders, and businesses to make the healthy choice the easy choice for families. And we are working with the Department of Agriculture to provide more nutritious school lunches and snacks….We all share in the responsibility of helping our Nation’s children enjoy longer, healthier lives. Together, we can give them the energy and confidence to learn, excel, and pursue their dreams.”
It’s time to put an end to childhood obesity through both nutrition and exercise! On that note, I have done quite a bit of running of late! Not long runs but long enough!
Workouts this Week:
Monday: 20 minutes hip strengthening + weights; 0.75 mile run with GOTR; 3.1 mile walk; 4.25 mile run on the anti-gravity treadmill (3.75 miles were at 8 minute pace!!)
Tuesday: 25 minutes hip strengthening + weights; 50 minutes elliptical; 2.25 mile outdoor run
Wednesday: 20 minutes elliptical; 0.75 mile run with GOTR; 3.17 mile outdoor run; 1.25 mile walk
Today I also stopped by the Middleton Farmers Market on my way home to let the pups out. Who knew it is literally across the street from my apartment?? Well, I guess Jill did. But I think next week I may try to take Miss Envy over and have her meet everyone since there are only a couple left of the season! And I will have to go earlier so that Jill doesn’t buy the last pumpkin bar! 😉
Quote of the Day from How Will You Measure Your Life?:
“Understanding what makes you tick is a critical step on the path to fulfillment.” – Clayton Christensen
Before I get into the recipe, look at this delicious watermelon we got with our CSA this week! The last watermelon we got was yellow! I think the best comment ever was Michael saying, “What’s wrong with this pineapple??” But this one is most definitely pink!
So, to go along with that Middle Eastern Chicken Marinade I also made Buttery Cooked Carrots. We have been getting a lot of carrots with our CSA lately! And I have been trying to cut back on my desserts just a tad (It hasn’t been working out that well, but I haven’t made any carrot OR apple desserts yet! Go team!) These were pretty tasty!
Buttery Cooked Carrots
– 1 lb baby or chopped carrots
– 1/4 cup butter
– 1/3 cup brown sugar
– Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving the bottom of the pan covered in water. Set the carrots aside.
– Stir butter and brown sugar into the water. Simmer and stir until the butter melts. Return the carrots to the pot, and toss to coat. Cover, and let simmer for a few minutes to allow flavors to mingle.