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Jul. 2nd, 2008 10:24 amBecause I'll be hosting a little boy tonight, and I hear they are quite time-consuming, I hit the gym this morning before work. Hopped on the treadmill and quickly cranked it up to 4.8 mph, which is a 12.5 minute mile. As I got close to one mile, I decided to go ahead and do another half at that speed before cool down. And since my body was still feeling pretty energetic at one and a half miles, I pressed on and tried for two. Made it. Which means I ran for a solid 25 minutes. Consider me dazzled.
Tonight, I'm taking Jamie to the Please Touch Museum in Philly. I remember going at age six and I really enjoyed it. A good choice for someone with a lot of energy but a limited attention span, I think. Plus, I seem to have picked exactly the perfect day for a such an adventure; on the first Wednesday of each month the museum is open an extra two hours and admission is only $2 per person. Expect lots of pictures. Or you could just also come. That's another option. The more, the merrier.
I may have mentioned that lentils are my new Food of Choice? My lunch today was the last of a dish I threw together earlier in the week... green lentils, three kinds of mushrooms (shitake, crimini, oyster) that I sauteed with onions, some seasoning, a little veggie broth, and served with a generous dollop of Fage Greek yogurt. Hearty as hell.
Tonight, I'm taking Jamie to the Please Touch Museum in Philly. I remember going at age six and I really enjoyed it. A good choice for someone with a lot of energy but a limited attention span, I think. Plus, I seem to have picked exactly the perfect day for a such an adventure; on the first Wednesday of each month the museum is open an extra two hours and admission is only $2 per person. Expect lots of pictures. Or you could just also come. That's another option. The more, the merrier.
I may have mentioned that lentils are my new Food of Choice? My lunch today was the last of a dish I threw together earlier in the week... green lentils, three kinds of mushrooms (shitake, crimini, oyster) that I sauteed with onions, some seasoning, a little veggie broth, and served with a generous dollop of Fage Greek yogurt. Hearty as hell.
