Got home, made dinner (new recipe below, if you're bored with zucchini, but know that it's good for you), watched the Daily Show with my sweetie, then went swimming.
I was a little apprehensive. Last Saturday, I hit the lake and almost immediately felt like I'd been slammed in the head by a 2x4. Massive migraine-esque headache--that lasted for a couple days, off and on. Apparently I did everything wrong, been out in the sun too long, not enough to eat, not enough carbs, didn't cool my head down before hitting the water, etc. etc. etc. I almost thought that I was having some kind of doubting-myself panic attack about the swim. But tonight in the pool, everything just felt right. 30 laps later, and I was ready for the sauna and then walking home.
Sunday's race isn't going to be fast or pretty, but my only goal is to finish. It may take a good long while, but I'll be able to do it. Oh, and I caved and bought a wetsuit. It'll give me a little more buoancy (you wouldn't think I'd need that, but), more warmth, and more confidence to swim like a black and blue orca whale look-alike! :)
Okay, zucchini recipe. At the store, they made it with portabellos (which were yummy), but talking with "Chef Ed", he mentioned it was great with zucchini, onions, peppers or eggplant.
4 large portabello mushrooms
4 tbsp olive oil
4 tbsp balsamic vinegar
4 cloves garlic, chopped
coarse sea salt
2 oz goat cheese (optional)
1. Preheat a grill, BBQ, oven broiler or wok. Combine the olive oil, balsamic vinegar and garlic in a bowl.
2. Remove and discard the stems of the mushrooms. Place the mushroom caps on the hot grill with stem side facing up, cooking mushrooms 5-8 minutes on each side. Brush with the seasoned oil and sprinkle with sea salt during grilling. Finish grilling the mushrooms with a few dopples of plain or herb goat cheese. For other vegetables, slice into fairly thick sliced and grill, basting with oil mixture, or stir fry, using oil mixture as sauce.
It was quite yummy.
And now, it's bedtime.