plan on sleeping in

After staying up til 2 blogging, I attempted to set my alarm for 630 to get up and go on a bike ride... that didn't happen. I slept til 11 and now I'm nervous I'll get blistered by the sun, along with severe dehydration. Today I'll stay inside to drink a Cortado at my favorite coffee shop in the city while I write and read and contemplate what I might go home and make today for a meal this late afternoon. The good news is that I go on the scale this morning and weighed in at 148.0. I don't plan on weighing in everyday, but this morning I wanted a better gauge after my frustrations from last night. Daily pleasure today: Cortado to cut The Cortado is the greatest coffee drink, to be enjoyed on the palate slowly and with a certain degree of sophistication without the frivolity of a "small soy cappuccino, extra hot...blah blah blah." A good barista can make a great Cortado. 1:1 ratio of milk and espresso, little foam, and delectable flavor. I'm thankful for my baristas who have come to know me at Oak Lawn and can look at me when I walk in and know what drink I'm in the mood for (or one can dream that this is the case), if it were I might propose to one of the baristas here if they knew what I was thinking at a moment's glance. Wouldn't that take away some of the greatest struggles of modern day relationships. I woke up slowly this morning and boy was I hungry. And I don't know why since we ate a little later of a dinner last night. But I avoided the temptation to run downstairs and make something really quickly, but I drank the water by my bedside and got in the shower. I spent a little time getting ready and went downstairs to make breakfast before leaving. I made two eggs, scrambled. A little butter in the pan and salt and pepper to taste. And it was enough. Satisfying and then it was time to go for the day. Today I'm going to go home and make the delicious Green Lemonade. Then have the Power Soup: 1 cup organic alfalfa sprouts 3 cups fresh strawberries 3 tablespoons raw honey Stevia 1 large head Romaine lettuce 1/4 medium beet Raw Neutral Natural Pesto: 3 cups whole fresh basil 2 cloves garlic 5 teaspoons olive oil 1 teaspoon Celtic sea salt 1 large zucchini 2 Roma tomatoes chopped Blend basil, garlic, olive oil, and sea salt in a food processor. Turn zucchini into pasta with a fine julienne. Serve pesto sauce over the zucchini pasta. Garnish with chopped tomatoes. Can have Raw Bread (I'm choosing Ezekial bread, although not Raw, is easily digested and is a quick exit food) with extra pesto. This was a weird meal...i don't know what to say about this... rode 18 miles today at WRL.