Tib Loop X 3

The last three weekends have been devoted to getting back in the saddle, exercising and eating more healthy. Mostly, I'm succeeding.

We have been joining AIDS Lifecycle training ride in Marin, rather than cross the Golden Gate Bridge, so our rides are a little shorter, but we've done this in past years and it works out for us.

Today's ride was out to Fairfax, route of 1,000 (well, 15) stop signs. It is annoying, but actually good for training. We have to stop a lot, and then get ourselves going. Good for the quads. After a turnaround in Fairfax, we did the mini Tiburon Loop, a lovely ride that is very popular with cyclists in this area. Lots of rollers and windy roads. Fun.

Our speed was a little down from last week, but I attribute that to all the stop signs. Hard to really cruise at 18 mph when we keep starting and stopping.

The last two weekend rides were riding the entire Tiburon Loop, though two weeks ago, it wasn't really supposed to be. The ride calendar was wrong, but we didn't know that, so we got in extra miles and still met up with the group at a deli in Tiburon.

We've also managed to get back to the gym. I've started taking Zumba classes, and they are a great workout. It takes a lot to get me to perspire, but Zumba does it. And since it's dancing I don't feel like I'm exercising. Fun.

And I've actually been cooking healthy food. Our friends Beau and Eddie came over for dinner last week and I oven poached a large salmon filet, steamed some broccoli and roasted potatoes. The sour cream dill sauce I made to go with it had fat free sour cream in it. Trader Joe's fat free sour cream actually tastes good. It's not full of stabilizers and sugar. It might not taste exactly like sour cream, but it makes a lovely sauce.

Beau has always liked my dips, so I whipped together some feta, fat-free yogurt, garlic and sun-dried tomatoes. My new Breville food processor did such a gorgeous job. Mixed it up beautifully without liquefying the tomatoes. I also roasted brussel sprouts halves and put out some olives and aged gouda for appetizers. Most of the gouda is still in the refrigerator, and I'm proud to say I haven't touched it. Yes, it is calling to me-- It's my favorite cheese-- but so far I have resisted. I know a weak moment will overcome me at some point, but at least it hasn't happened yet.

And speaking of weak moment, I baked some more brown butter shortbread cookies, sprinkled with fleur de sel. I guess the only positive I can say is that a week later there are still some left, and I think there might have been one day in the past week when I didn't have one. Or two.

With the activity and better diet I've lost a pound or two, and I'll try to keep it up until the end of the month when I go to Baltimore for my friend Jacqui's retirement party. I'm also taking her to my favorite Baltimore restaurant, Woodberry Kitchen, and I don't plan on missing a thing when I'm there. So I know, when I get home, I'll probably be back to square one. But Woodberry Kitchen is so worth it.

This week I vow to get to the gym again, and continue healthy, portion-controlled eating.