Today was my rest day. My legs are feeling the yesterday's workout in conjunction with the running drills on Tuesday. I finally have some nice DOMS going on for biceps and shoulders today. Lately it's just been triceps that have been sore. Maybe it was the addition of the 21's that did the biceps in.
I will say that even with tired legs, it was soooo tempting to attempt a run at lunch. It's so pretty out, although heading into upper 80's. But still, it's sunny, light breeze, ahhhh. My kind of weather. This weekend we're supposed to be cooling back down in the the low 70's. Not sure what that's all about. I think right at 85 is my ideal temp. I am definitely a summer-loving gal.
What temperature do you prefer?
Tonight I had planned on doing grilled pizzas using Flatout bread. Oops, it was bad. Plan B was to make a quick dough (recipe follows) to grill. Oh, but wait...it's only Thursday. Tonight will have to be Pizza Thursday as Pizza Friday will not happen quite like it normally would. There will be pizza where I'll be. However, it will most likely only be a lukewarm cheese pizza. I love pizza, but I am a bit of a pizza snob and don't want to waste my precious cheat meal on less than perfect pie.
Quick Honey Wheat Pizza Dough
From allreipes.com ALL RIGHTS RESERVED © 2010 Allrecipes.coma (changes noted in italics)
1 (.25 ounce) package active dry yeast (2 1/4 tsp bread machine yeast)
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey
2 tsp ground flax
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, wheat germ, flax, and salt. wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
Roll dough on floured surface and transfer to pre-heated pizza stone. Grill approximately 10-15 minutes until.
This is not my favorite dough, but certainly works in a pinch. It's great if you like a thinner, crispy crust too. My half was the typical Greek-style. Jason's half was sauteed onion, green bell pepper, soyrizo, and zucchini topped with the Mozzarella style Daiya Vegan Cheese.