CLIMB: Climb on!
This is one of the bouldering walls at BKB, where I took an awesome climbing class yesterday- this is right before closing, otherwise there were climbers all over this wall! Learned how to tie-in to a harness and operate a grigri to belay a partner, and then got to practice on first the training wall, and then the 25′ walls in the south gym. And… I nailed a 5.9 route! Twice! That felt… really, really good. Looking forward to going back for a practice session and then getting belay certified. Wish I hadn’t sold my shoes… but that’s what ebay is for I suppose. Easy come, easy go, easy come back again.
Need to practice knots so that they’re automatic… but rope was already on my next Home Despot list (not for climbing, of course, but just fine for figure 8 practice), along with a sandbag to add to the basement gym. Speaking of gyms, felt so good after the class that I stopped at WAC on the way home, knocked off half an hour on the treadmill, a dumbbell workout, crunches, and a whole lot of stretching. Didn’t have my gym bag, so the hot tub was out, but the sauna was very welcome after all that.
Then another grocery run on the bike ride home and made veggie pastitsio with the leftover mostaccioli that the fella made the other day (which was a total surprise… he picked me up as usual after a day of working on the house, and I opened the door to find dinner on the stove, two bowls of salad on the counter, cloth napkins out, and two glasses of red wine already poured. And a french silk pie in the fridge… from the store, of course, because lets not get TOO crazy, but damn.
Who is this man, and what did you do with the guy who didn’t own a spatula or a pot big enough to cook anything other than a can of soup? Well, I did provide the pan, but otherwise… Never mind. I don’t want to know. Let’s eat!). Into the leftover pasta went onion, celery, carrot, green pepper, zucchini, and eggplant sauteed with the end of that last bottle of wine (yes, I know they’re out of season… but a girl can eat only so much winter squash at a time), and vegan sausage with sundried tomato.
Made a bechamel, tempered in four eggs (one with a double yolk!) and some grated cheese. Chopped and sauteed too many vegetables, so ended up with two pans of pastitsio, but that’s a good problem to have. Started with the pasta and sauteed veggies and “sausage”, then a layer of baby kale, chard, and spinach and chopped parsley, then the eggy cheese sauce, then more cheese and parsley. Half hour in the oven later, dinner. Delicious. So much for all those calories I burned… oh well. Nothing ventured, nothing gained.