diello | Jul. 14th, 2014

Lots of photos today! I'd like to put more photos in journal entries once in a while (or, more often, I mean).

I had a lovely day full of hunting down sheet music for piano and violin. I found so much geekery! Mario, Korra, Game of Thrones, Cowboy Bebop... it's gonna be awesome when I finally learn more notes (I'm up to 3 fingers on the violin now, that's ten notes, though I'm focusing on the first 8 - my teacher gave me the extra two because our lessons are stopped for a month while she is traveling).

Also finally got caught up on pen-pals (now parcels are another story) at the cafe - got to sit outside! That's a rare opportunity, but a smoking table opened up and I shared a blood orange muffin with a cute little bird while I wrote.

( animals (and my favourite human) )

Since

pax_athena made one, I've decided to FINALLY make look-book posts. I'm going to do a month of them, but I want to post them weekly. My one concern is not having enough outfits to rock it.

( Boring Ol' Look Book )

Now for my delicious, perfect dinner. For the past couple of weeks, I'd strayed from my diet and exercise routine (mostly paleo, with weight-training) due to my brief depressive state which I've already written about. I'm trying to get back on track - I still walk every day, but haven't touched my weights and just yesterday downed a bag of gummy worms. So... today I'm trying to fix myself.

This is my favourite quick dinner. Takes about a half-hour to make, and is super delicious and healthy. I got the recipe from Nerd Fitness.

So this is how I make it: Slap a chicken breast on a cutting board and cut it into bits. Put the bits on a foil-covered baking sheet. Douse the bits in soy sauce (or coconut aminos if you want to keep it totally paleo). Pepper or spice it up (I just do ground pepper, sometimes with a dash of lemon-pepper). Flip the bits (the sauce will usually be able to make it to the other side without having to re-douse, but run it through the excess sauce if you need to). Spice up that side, too. Throw it in the oven at "Broil" (which I think is 425*F for 20 minutes. No need to preheat. When it's done, cut up the thickest piece to make sure the insides aren't pink.

Salad it up, and you've got this (I'm a little sparse on ingredients for my salad - just mushrooms, olives, and avocado for now, but I usually also have tomatoes and radish):