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.
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.