Monday Minute 9/21/20
My exciting news for the week is that I gained two new clients! One is a high school senior preparing for a military PT test, and the other is a new runner excited to see how much she can improve with some guidance. I am super excited to add these new recruits to my roster and help them achieve their goals!
I still take notes with pen & notebook, and I wouldn’t have it any other way. It’s much more satisfying to write things down than to type them, and I’m in love with my erasable purple pen…
In addition to meeting with new clients and writing their first plans, I spent this week revamping various pages on my website, including the navigation bar. I think my website looks more organized and engaging now…hopefully you agree! Let me know your thoughts or suggestions whether you like it or think it still needs improvement.
My other big excitement for the week was my run on Saturday. I planned to run 6-8 with a friend, and was sort of hoping to PR a Strava hill climb in the process. We ended up running into another friend in the parking lot, and I abandoned (probably for the best) my segment chasing dreams and we ran our first 5 with him and the baby stroller on the Creeper Trail, then headed out for a loop around town to finish out our miles. We ended up with 9 miles (oops) and it felt fantastic! At no point did it feel like I was overdoing it, and I could have kept going past 9 if I had wanted to. It was really rewarding to have such a good run after a month of PT, no hills, and limited running. The only downside was my unending appetite for the rest of the day. 🤣
In food news, we treated ourselves to scallops and NY strips for dinner on Friday evening, and they were the absolute best scallops we have ever eaten. I sautéed the 1.2 lbs of bay scallops with a giant spoonful of bacon grease, and a generous shake of garlic powder. I’m usually afraid of overcooking scallops, and remove them from the heat as soon as I think they are done, but these ones put off a lot of liquid and I decided to keep turning up the heat trying to get the liquid to cook off. The end result was some sort of caramelized bacon-y scallop-y jelly substance and the scallops were so freaking delicious, we decided to scrape the pan and put the remnants of the jelly stuff on bread the next day. It might sound kind of gross, but it was actually super delicious. We are crossing our fingers hoping that I can replicate those fantastic scallops again next time…
On Saturday, I made a mini pizza with leftover steak, onions, and mushrooms, hubs drizzled it with Hoisin sauce, and we topped it with mozzarella. He declared it one of the best pizzas we’ve ever had.
