Fit Test #2 complete

I watched the sun rise this morning through the window while destroying a set of squat jacks—58 compared to 35 from my first fit test.

My second Insanity fit test went from “about the same” to “much better” than my first.

Wait, wait, wait, you say. I should have done that last week?

 

Well, I should have considering I finished Week #1 June 27, but I did a poor job of Week #2. I made my 5 a.m. workouts Monday and Tuesday, but I failed Wednesday, Thursday, Friday and Saturday.

So I redid Week #2 last week and started Week #3 this week…

It’s all very exhausting.

But I did really well!Untitled

 

Except for power jumps, which are the most demeaning exercise known to fitness.

Power jumps are worse than burpees.

My fit test went well, but my weight and my waist haven’t moved a pound or an inch. Bah.

I also gave up on keeping a food journal—I’m just awful at it. I don’t have time to write anything down after breakfast or lunch, both of which I have a work, and, when dinner rolls around, why should I bother?

Again, bah.

Whatever.

I did 21 more power knees.

Go me.

Screw you food journal.

And power jumps.

#WIAW Sage Pork Chops and Goat Cheese Potatoes

My Husband’s parents got us a subscription to Bon Appetit magazine, and I decided to try a few of the recipes this week.

The winner?

Pork Chops and Potatoes Gratin

Sage Porkchops (2)

I cooked the pork using a new method according to Bon Appetit’s recipe: Medium high heat, turning every minute until cooked through, about 8-10 minutes. Traditionally, I am terrible at cooking animal protein. Always overdone or underdone… rarely right on temperature. So I was super nervous using this method.

Sage Porkchops (1)

BUT. It was super good.

Seasoned with salt and pepper. Seared in olive oil. Covered in garlic sage butter. Rich and filling and delicious.

The potatoes weren’t half bad either.

Sage Pork and Goat Cheese Potatoes (2)

The recipe called for some fancy goat cheese that I could not identify or find. Goat cheese is hard to find in cow land.

I used a goat cheese Gouda that seemed to do the trick. I also switched the original recipe’s Russet potatoes for red potatoes and used Italian herbs, salt and pepper with a little olive oil.

I recommend not only eating this food, but also getting a subscription or a newsletter to Bon Appetit magazine.

Other than books, magazines about food are the best reading material in the world.