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Hey there. Happy Thursday! I’m pretty excited about how fast this week is zooming by. I wouldn’t have been able to handle a repeat of last week. I am looking forward to a relaxing fall weekend of cool runs and warm baking. Oh, and I also need to figure out a couple of Halloween costumes. How is it that it’s nearly the end of October!?
Speaking of time flying, I registered for my Spring classes today. It seems a bit early to be signing up for classes that don’t start until the end of January, but I guess it doesn’t hurt to plan ahead sometimes.
Spring Schedule 2011
Biomedical Ethics [Philosophy]
An examination of moral issues arising in medical practice and biomedical research. Among the topics discussed are the responsibilities of health care professionals, the allocation of scarce medical resources, genetic engineering, and the harvesting of fetal tissue.
Health Education Techniques [Health & Community Service]
This course introduces health education theory, curricula, resources, and marketing techniques for use in school and community settings. Students plan, develop, implement, and evaluate effective health education and promotion programs. Students practice professional health education techniques while working with a local organization to implement a community health education.
Nutrition & Disease [Nutrition & Food Science]
This course is designed to develop skills in the use of clinical nutrition in the prevention and treatment of diet-related health problems, such as cardiovascular disease, diabetes, hypertension, and kidney disease.
Writing for Mass Media [Journalism]
Techniques of information gathering and writing for various audiences in the mass media.
This comes out to a solid 12 units. I think I am going to love my weekly schedule. FINALLY, I do not have any classes on Fridays [the only other time I didn’t was in Fall of ‘07]. Three day weekends – yes please. I also just have one class on Monday/Wednesday that isn’t until 3:00pm – sweet! I shouldn’t get too excited though because I will be trying to fill up some of my free space with an internship and/or a J.O.B.
Have you taken any similar classes? I am not looking forward to Biomedical Ethics. It doesn’t sound like my cup of tea, but it’s a requirement for my Upper Division GE Theme: Contemporary Health Issues.
Accident Update
I reported my accident to the managerial staff at the WREC today. They were very nice about the entire thing; I filed an accident/injury report, and we looked at the surveillance video from Tuesday to see if we could find my tragic fall along with any other evidence. We did! If I had a copy of the video, I would show y’all. It was exactly as I had it played out in my head to be. We even figured out who the idiotic culprit was that left the treadmill on. From the camera, we were able to tell the girl dismounted the machine almost 10 minutes beforehand – 10 minutes! If I could track her down to pay my medical bill, I would. All I can do now is allow my body to heal.
Food Footage
I don’t remember the last time I posted a picture of my eats. I’ve still been eating my usual diet: vegetables + dark chocolate.
- organic greens
- tomato
- cucumber
- feta
- sunflower seeds
- 1 Dr. P burger
- seasoned rice vinegar + olive oil
Tonight’s salad was REAL… real food, real cooking, real darn delicious! I used Ashley’s salad challenge recipe for my inspiration.
Seasonal Salad for One
- 1/2 butternut squash, peeled + cubed
- olive oil, ~2 T
- real maple syrup, ~2 tsp.
- fresh thyme, ~1 tsp.
- sprinkle of cinnamon
- salt + fresh black pepper
- 1/2 medium red onion, thickly sliced
- 1/4 Granny Smith apple, cubed
- lettuce, ~2 big handfuls
- honey chevre
- pepitas
- balsamic vinegar
Toss the cubed butternut squash with olive oil, maple syrup, thyme, cinnamon, salt + pepper. Roast on a baking sheet @ 400* for 20 minutes. After 20 minutes, add the red onion to the squash and toss together gently. Continue to cook until squash is tender and onions are caramelized, about 20 minutes more. Meanwhile, wash and dry your greens – please! – and arrange on a plate. Then decorate it with the squash, onion, tart apple, crumbled goat cheese, and crunchy pumpkin seeds. Give it a slight drizzle of sweet balsamic and BAM!, you’ve got yourself a real, fall dinner for one.
Well, hope y’all are having a cozy Thursday evening. Have a wonderful weekend!
