One of the things Iâ€™m doing to motivate myself for my upcoming triathlon is this countdown on our refrigerator white board. The reminder is motivating me to eat well and hydrate, too. And itâ€™s also causing me to practically pee my pants every time I walk into the kitchen â€“ I am so excited but so nervous, too. Itâ€™s been a long, long time since I raced.
James says Iâ€™ll be just fine. That makes me feel better. Dogs always believe in you.
The blog has been severely lacking in puppy pictures lately. Please forgive me, M+J aficionados. Theyâ€™ve been their usual sun-drunk, hungry, silly selves.
Maggie is slowly warming to Henry â€“ wait, that may be an exaggeration. I think sheâ€™s just decided to pretend like he isnâ€™t here at all, hoping that she can eventually will him out of her existence.
Itâ€™s hard to be usurped.
A completely random mix (kind of like a baby and a dachshund in a Boppy pillowâ€¦) but, again, we are LOW on groceries.
The highlight of the meal:
Ingredients (for five servings):
1 block extra firm tofu
3 stalks of celery
1/3 cup mayonnaise
2 tablespoons fresh dill
Salt and pepper
Prepare tofu according to cast iron tofu instructions. Place in fridge to chill.
Meanwhile, chop celery and carrots into thin slices.
In a bowl, combine cooled tofu, carrots, and celery with mayo, salt and pepper, and dill.
It wouldâ€™ve been especially tasty on breadâ€¦ you know, if we had any in the houseâ€¦