The to-do list ruled my day and even for me, it was a long one!
I had people coming over this afternoon so got busy this morning getting my house cleaned and tidied. I should have people over more often- it would probably stay cleaner!
I got out for a 3km run this morning and it felt really good. I wasn’t pushing myself or worried about pace- just plodding along, which of course, meant I did better than normal. I did a total of 124.1km this month and have caught up on my monthly goal. I’ve actually gotten an extra 6km done and am hoping to do a little extra in August too to ease my September which is usually crazy busy!
I got a walk in this evening just because it was beautiful!
I’m out with friends tomorrow and needed to do some baking, especially for Sally’s Monthly Baking Challenge which for July was no-Bake cheesecake. I really wasn’t sure how the cheesecake was going to turn out since I had to make it vegan, so I made some mini blueberry tarts first.
The cheesecake did turn out well and was super easy. I took one block of vegan cream cheese and mixed it with a tablespoon of lemon, the zest of a lemon, a teaspoon of vanilla, two tablespoons of sour cream and mixed it until it was smooth. I then mixed in a container of coco whip and poured it over a base of one cup of gluten free graham cracker crumbs mixed with two tablespoons vegan butter spread. On top of the cheesecake layer I made a blueberry sauce and did a layer of that. Blueberry sauce is so easy to make and only takes nine minutes! Put two cups of blueberries in a saucepan along with 1/3 cup sugar, a teaspoon of vanilla. In a small dish combine one tablespoon corn starch with two teaspoons water. Heat the blueberry mix over medium heat, stirring constantly until the sugar dissolves- about five minutes. Then mix in the cornstarch and stir until thickened- about three minutes. I threw a piece of mint on top of the cheesecake just so I could use more herbs from my garden:). I tested their recipe out on my friends this afternoon and they both said it was super yummy!
I’ll let you know what my friends tomorrow say.
I had to get all my yarn off my floor and put away today. I did end up being able to separate each weight into a separate box, though the worsted is actually in a garbage bag for now.
I had offered to teach my friend’s daughter to knit. I used to have a knitting club at school and have missed this element of my life this year.
I can’t believe how quickly Tavia caught on. She already had seven rows done in less than an hour! It would seem that she is a natural.
I also got some more of my summer tee done. I’m onto the endless stockinette in the round, so am watching movies as I knit forever!
Today was supposed to be a super careful eating day, but trying the treats threw that out:(
I had a cheese omelette for breakfast, a poke bowl for lunch and mini tarts and cheesecake for dinner. I had to make sure I wasn’t going to poison anyone!
I was so happy to see that the poke bowl I’ve been eyeing was on sale, that I bought it without checking it out. Turned out it just had two packages of tuna and two packages of poke sauce in it and the poke sauce had gluten in it. Thankfully I discovered that before I ate it! I made a poke sauce and had one of the packages of tuna along with half an avocado. Yum!
Back to knitting!