I Like Fat

Last week of my Fit Chicks boot camp.  I hoped and prayed that last night’s session would be canceled.  It was not.  Why oh why did I have such a gluttonous weekend?  I knew the rain was punishing me for all my indulgences.  Why oh why did I write that big commitment post last Tuesday?  I knew I couldn’t bail no matter what the weather.

I grabbed a snack of peanut butter, a ginger cookie (which I ended up hating and not eating), and a cup of hot apple cider.

Then I put on a series of clothes that I knew were going to get soaking wet.  I spent the better half of thirty minutes sulking and whining and pouting.

Brad made me go anyways.  What a jerk!  It was only 15 degrees out last night (that’s 59 degrees Fahrenheit.)

There ended up being four of us at session.  I didn’t bring my camera.  I’m sure you understand why.  My Fit Chick sergeant kept telling us how HARDCORE we were.  I guess that pumped up my ego enough for the pouting to stop.  It must have been a great workout because I’m super sore today.  I came straight home, stripped off my clothes (I think I started before I even got in my apt door), put on some pajamas and was left with this rat’s nest of a head.

I also decided to make the longest dinner of life.  This was my second post boot camp squash soup extravaganza.  This time it involved acorn squash.

Fatty McFatterson Acorn Squash Soup

  • one acorn squash, roasted
  • half a white onion
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 can of coconut milk
  • 1 1/2 cup water

Roast the acorn squash and let cool.  Scoop into blender with coconut milk and blend.  Pour into large pot.  Slowly cook onion in a bit of oil.  Add salt and cumin and cook until onion is soft.  Put 1 1/2 cups cold water in blender, add onion mixture and blend.  Pour into large pot.  Simmer altogether for 20 minutes.

Have you ever made soup with coconut milk?

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