The other day I called my mom and said, “Guess what we did today!?!”

“You got a storage unit,” was her totally deadpan response.

“How did you know?”

“Because you sound so happy. Nothing makes you happier than getting rid of stuff.”

Man, that woman knows me too well. When we first started blocking out the furniture for our apartment we carefully calculated an area where I could blissfully do exercise videos on a regular basis (this space just happens to be right in front of two extremely large windows which means all of my neighbors will get to see me be a spazzy sweaty monster. No biggie, that will only make me work twice as hard to look cool). The only problem is that The Fella‘s comic book collection took up residence in that spot, which means my exercise DVD fantasies have been on hold for a little while. Well, Roy is making the big move to our handy-dandy new storage unit next week which means I can start working out at home again.

I still love the gym, but there is a big part of my heart that will always belong to home workouts.

Also, now we’ll have access to our dining table again. I don’t think our coffee table and couch could take much more of me—I’m a super messy eater.

I do understand that this is a huge compromise on The Fella‘s part, this is the first time he’s living without his prized collection at arm’s length since the mid-1990s. I’ll have to think of some way to make it up to him. Maybe lots of nights of laughing at me grape-vining across the living room will suffice?

 

Breakfast


I am taking baby steps on the pumpkin front. Maybe I’m not quite ready to chow down on a big plate of pumpkin ravioli (I tried it last year and it was a disaster), but I added it to some oatmeal a few days ago and decided it was tasty and worth a try in other breakfast-y foods. Enter the smoothie. While procrastinating on Pinterest last night I came across this here Pumpkin Pie Smoothie. The verdict: yummy but too thin. I’ll definitely try making this again, but I’ll work on thickening it by eliminating some almond milk and adding a bit of ice.

Recipe: 1/2 cup pumpkin (canned or freshly cooked) 1/2 frozen banana 3/4 cup almond milk 1/2 scoop (or approx. 2 T) vanilla protein powder 1 tsp cinnamon 1/2 tsp pumpkin pie spice pinch of ground ginger

Lunch


Whole grain toast with cottage cheese and tomato
Hard-boiled eggs

Dinner


Vegetable soup

Shakshouka