Great Pilates session

Man, that went fast. My instructor was making “wrap-up” remarks, and I thought we still had at least half an hour to go. Time flies when you’re focused.

Now I’m off to Whole Foods: I just called the meat department and they not only have Monterey Bay sardines, they also have 3 Spanish mackerel from the East Coast. Mackerel is a fish I dearly want to try with this new method; I imagine it will work like the sardines, making an incredibly rich rice, with all those lovely veggies on top. And I do like the way red chard works.

UPDATE: Back, with .95 lbs Monterey Bay sardines (it took three) and a .95-lb Spanish mackerel, all with heads and tails, and the sardines I have to gut as well. So they’ll be much closer to half a pound once the guts, heads, tails, and spines are gone. Also more red chard and some bok choy. Yum

I figured out why I’ve gained back a couple of pounds. Obviously, it’s too early to move feta back into the diet, so that will go. The real problem, though, is Tues and Thurs: class is from 11:30 to 2:00 (nominally: by omitting some breaks we get out at 1:30), so I’ve been trying to eat lunch before class, but then in the evening I’m too hungry. So here’s the new plan for those days:

regular breakfast, then assemble a GOPM and put it into the fridge

snack just before class: an apple

after class, come home immediately and put the GOPM in the oven

I figure this means that I’ll eat lunch around 2:45, which is late, but I’ll have a clementine as soon as I get home—the one I would otherwise have as afternoon snack. If I’m eating lunch that late, no other snack needed. The GOPM will serve for both lunch and dinner.