The day begins with a bowl of cereal and some yoga at the club. Reduced holiday hours means fewer classes and tight floorspace as close to 30 people attended this mornings Labor Day yoga. Deep stretching, breath awareness, and full presence have attracted me to yoga practice that I intend to be more regular with now that I have a place to practice. Today has primarily been devoted to catching up on some to-dos and running some errands. I managed to clean and tune the bicycles, vacuum, purchase some necessities, and even do a bit of baking.
Melissa has been experimenting being gluten free to eliminate the possibility of it being an allergy and since she has been feeling better, we find ourselves eating a lot more gluten free meals. Therefore, since we have gluten free baking ingredients, I have tried a few recipes including zucchini and carrot bread. Yesterday, on the way back from Salt Springs, we stopped by Sloughouse Farm on Jackson Highway. They have a huge selection of produce and we picked up some two zucchinis with bread making in mind. So today I am attempting a new recipe with a couple of substitutions. The recipe is straight forward zucchini bread, but I am going to substitute half of the sugar for honey, and the vegetable oil with half olive and half coconut oil. The bread was delicious and I only wish I had the smaller bread baking pans so I could freeze a small loaf, because it is just too big of temptation to have the loaf staring at me.
An afternoon of catching up on some emails, studying for the science CSET, and doing a Rosetta Stone Spanish Lesson. Tomorrow I’ll be in the classroom subbing at an Elementary School…awhhh.
A short jog and some supper to round off the evening. I guess I should elaborate on the delicious protein laden meal, halibut, from our fishing trip three weeks ago, salad and mashed potatoes…. what a great way to end the day.
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