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Today’s training schedule called for cross-training, so I rode my bike for one cold, wet hour. I want a bumper sticker for my bike that says, I’d rather be kayaking. Today is Day 5 of the half marathon training schedule, which calls for rest. I’m choosing to interpret “rest” as a leisurely 3-1/2-mile walk. I’ve said it before, and I’ll say it again:
Is this a good thing or a bad thing? I’d love to hear your comments. Just follow these 43 easy steps!
We met for lunch at Café Red Onion. She ordered the spinach and goat cheese enchiladas. I ate the usual pupusas revueltas—fat cornmeal pancakes stuffed with shredded pork and other good things. We talked about writing. Since that topic encompasses everything else that we both live and breathe, the conversation covered a lot of ground.
View of the patio at Thai Spice Asian Cuisine, Houston, Texas, through a frosted, textured, interior glass door and exterior door and windows (May 3, 2011). For Connie Frittata is the perfect kitchen-sink dish for using up leftovers, for impressing your brunch guests without a ton of work, or for reheating out of the freezer for breakfast, lunch, or dinner. I suggest accompanying it with some spring greens or arugula that you’ve dressed lightly with vinaigrette. Ingredients
Today was one of those golden days when the line between work and play completely disappears. I spent part of the morning gathering ideas for two new projects an old friend is preparing to launch. I set up wikis for him at PBworks.com so we can collaborate on brainstorming and building web sites that will showcase his humor, creativity, and spirit. Then I worked on preparing for a meeting to review progress on a web site I’m redeveloping for a client I hadn’t met until today …[MORE] 
Thirty-one days of talking about fitness and eating better are all well and good, but we must not neglect life’s simple pleasures. I have a busy day scheduled—a meeting with my business partner, two meetings with clients, and a big project that’s ready for finishing touches before it goes to the printer. But in the interest of setting a joyful tone for the day, I reserved half an hour this morning to get a batch of scones into the oven. With the encouragement of my friend and coach Gika Rector, I’ve been giving some thought lately to cooking as an art form. I’m overdue for grocery-shopping, so today’s performance started from the concept “What’s hiding in the pantry?†A can of yams and the last bit of a bag of crystallized ginger became my inspiration. (I also found some vacuum-packed salmon, but my artistic vision wasn’t bold enough for fish scones—yet.) (Start with the basic scone recipe and instructions.) …[MORE] |
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She talked about inspiration and the nocturnal activities of her particular muse. There was a voice that came to her one night to dictate notes for years’ worth of writing projects. I speculated about the creative unconscious, the unknown workings of the mute machinery of our brains that collects, organizes, catalogs, and stores images, sounds, smells, emotions, and abstract ideas and then assembles them into dreams, long-term memories, and all the wonders of fantasy. I wondered why she was so eager to give the credit for her brilliance to something outside herself 
