When everything is cold and dark, the wildlife is either dead or hiding, and my job shifts into a few months of 7:45 am-7:00 pm, causing me precious little time at home in the evenings. It also puts a damper on my CrossFit workouts, since I now have to get up at 5:30 am!!!
I am not a morning person, so naturally I don’t normally feel inclined to, say, lift heavy or do a metcon at 6 in the morning. But, such as it is, I must accept that this shall be my routine for the foreseeable future.
The good thing is I get to work out with a brand new crew of CrossFitters!
The bad is that it’s still freakin dark out when I leave my housemlnlkdgnlbkarghhhhhhhhhhh!!!!
On a sunnier note, just because I get home from work later than usual doesn’t mean that Ian and I can’t fix a delicious, primal dinner from scratch:
Six-egg frittata, with red onion, tomatoes, crimini mushrooms, duck fat, garlic, salt, pepper, oregano, and hot sauce. Veggies sauteed on the stovetop in my cast-iron skillet, eggs added, then baked in a 350 degree oven for 15 minutes. Scrumptious.
To accompany, Ian’s contribution to the feast:
Roasted asparagus with olive oil, salt, and pepper. YUM.
You should have seen the aftermath. I can almost hear the Hindenberg-type commentary to go along with it: “There’s the frittata, coming out of the oven, and…oh…oh NO, he’s got a fork!..this is just too much…oh, they’re DEVOURING the food! OH the HUMANITY!!”
But it’s all good, ’cause guess who’s still not impressed?
Phff. He’s just mad he didn’t get any egg 😛