Here’s a public service announcement:
When you have an ipod that’s on the older side, it’s not really a good idea to keep it in the [hot Georgia] car when you aren’t using it. Does bad things for the battery, like kills it. After several weeks of pondering why my nano battery wouldn’t hold a charge anymore, I realized that it was the combination of it being 3.5 years old and living in my car’s console. Umm, oops on that part. So today, I had to say bye-bye to Poddie and hello to Irene Pod.
Mrs. Pod, I promise I won’t leave you in the car, even if it’s really convenient to do so.
I didn’t get a chance to transfer my music to my new ipod yet, but that was okay since today was a strength training day. It doesn’t really bother me to listen to the gym’s music when I’m lifting weights. Listening to the gym’s music while I run, well, that’s whole different ball game.
I did a full body workout:
Lat pulldowns – 57.5 lbs, 3 sets of 8
Seated rows – 45 lbs, 3 sets of 8
Shoulder presses – 30 lbs, 3 sets of 8
Chest flyes – 45 lbs, 3 sets of 8
Tricep extensions – 20 lbs, 3 sets of 8
bicep curls – 25 lbs, 3 sets of 8
machine leg curl – 45 lbs, 3 sets of 8
step-ups, body weight, 2 sets of 12
1-legged calf raises, body weight, 2 sets of 20 each leg
30 walking lunges
My workout today was very machine heavy which is not that common. I usually spend more time in the free weight section, but I just wasn’t feeling it today. The gym closest to my new house is always missing a bunch of free weights. I don’t know where people are taking them and hiding them, but they are. It’s also insanely hot. It’s a two-floor gym and the cardio equipment is on the top floor. Umm, doesn’t heat rise?
After the gym, I made dinner. I made Garbanzo stir-fry from allrecipes.com
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 clove garlic, crushed
ground black pepper to taste
1 (15 ounce) can garbanzo beans, drained and rinsed
1 large zucchini, halved and sliced
1/2 cup sliced mushrooms
1 tablespoon chopped fresh cilantro
1 tomato, chopped
Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don’t let them get mushy. Serve immediately.
I used 1 tbsp of oil instead of two and dried herbs instead of fresh, but other than that, I followed the recipe. Did you know that when substituting dried herbs for fresh, a good rule of thumb is to use 1 tsp of dried herbs for every 1 tbsp of fresh herbs called for? I just learned that.
Since this was really a side dish, I ate two servings along with a serving of refried beans that had been in the fridge for a while. Yes, I ate beans with a side of beans. Sorry, Jason. I apologize in advance.