Weigh-in: I didn't weigh in this week. Sickness struck and I've been in bed this week, except for classes and training (which I shouldn't have done...live and learn). I feel pretty disgusting and swollen so I don't think a weigh in would be accurate anyway. I'll weigh in next week.
I was supposed to go to a hot yoga class on Thursday. That didn't happen, due to illness. A friend and I are planning on going to another one next week, though. I'm interested in experiencing it. Honestly, doing yoga in a 90 degree room doesn't sound very fun. But I won't judge until I try it. For all I know, it may feel amazing :) we will see.
I hate medication. I don't like putting chemical prescriptions in my body and I avoid the doctor as much as possible. I met a new doctor friend last week. When I got sick, she told me what to do to help cure the sickness...with an old remedy. One chopped onion, 4 tbsp raw honey and the juice of 1-2 lemons. Mix it all together and let it sit in the fridge for a few hours. Then, every half hour or hour, take 1 teaspoon of the juice. It doesn't taste all the great, but the difference in the way I feel between yesterday and today is measurable. The different all-natural ingredients each have a benefit to the body to help flush and detox the impurities out of the body to help regain health. Again, I won't get into my opinions on medications and the healthcare industry here (maybe I will someday). So that's all I will say about that.
Classes started this week. They're all pretty basic, but I'm excited to take them. The personal chef class will be really helpful for this new career, I think. By the end of the semester, I will have a completed business plan. And the cooking class will help to hone my skills in the kitchen. I learned my fellow classmates are a little more basic (it makes me feel like I have a big ego or talk a big game by saying that, but I'm not sure how else to put it). But it got to the point where the instructor just started to ask me what each tool and herb was...since apparently no one else in the class knew what an offset spatula was or knew that chervil is an herb. I just have to remind myself that I am not above the class. Perfecting the basics is the key to being a good chef. I'm excited to see how much progress I will make by December :)



