exhaustion
physical, that is.
another hard workout at the gym this morning – after squatting more weight that i care to think about on monday, a couple dozen walking lunges this morning with an extra 25 lbs. sent my legs into muscle failure. it was a struggle to get upright after the last few. then upper-body exercises and more hanging reverse crunches (described in an earlier post). i made it into the shower, dried off, changed into work clothes (and discovered i’d forgotten to pack work shoes, so i’m stuck in reasonably professional attire and cross trainers), and staggered to the office.
i share this because right now all i want to do is curl up into a ball and go to sleep – but the odd thing is, i’m not sleepy. my muscles have been reduced to blobs of gelatin, but my brain’s still sharp (at least, as sharp as it ever is). sleep seems like a good idea, but fact of the matter is that i’d probably end up under the covers, twitching gently.
which sounds awful. but the risotto with prosciutto and truffle oil i made last night for dinner was delish. i may have to make more risotto in the days ahead. squash risotto, vegetable risotto, mmm….
November 13th, 2008 at 12:37 pm
Ouch. Reading about your workout makes me want a nap. The most exercise I get these days is dancing around with an extra 14-pound weight.
Mmm, risotto. Squash risotto sounds yummy. Have you made it before?
November 14th, 2008 at 11:54 am
i have – i can try to dig up the recipe, if you like, although you could probably make it up as you went along. i think the basic risotto proportions are 3 cups liquid for every cup of dry arborio rice.
i’m probably going to play around with squash risotto this winter. you can make a delicious vegetable stock by roasting the veggies (celery, onion, garlic, turnips, carrot, etc.) brushed with a bit of olive oil and sprinkled w/salt & pepper, then simmering the veggies in water for 45 minutes or so.
for the squash, i’d probably roast it, too, for a nuttier flavor, then puree most of it before adding it to the measured liquid. i’d save some for chopping into smaller pieces to add to the risotto toward the end. (an alternative would be to simmer the squash in the vegetable broth and then blend the whole thing.)
and i’d probably swap out the parmesan for a different cheese. maybe a bit of gruyere. hmmm.