Update: Whatever I did to my chest muscles this time, it either wasn’t the same thing as last time or was a lot less of a strain. That one lasted for weeks. This one just hurt Sunday and Monday, and was better yesterday. So I did a light erg piece – still seemed to be coughing a bit and it’s always hard to get onto the erg after a couple of days off, but I finished 5K, anyway. My plan is to erg either harder (interval pieces) or longer today – I haven’t decided which. Then I’ll try to do a strength and conditioning class tomorrow, work demands permitting.
We plan to head out to the lake house again this weekend since we can’t go next week, so hopefully I can get in some real rowing time. (Last week I only kayaked on Saturday – they were having dragboat races so I needed to go to the upper lake and I don’t like rowing there. Too many snags and shallow places.)
Also a cooking note: last night’s dinner was stuffed mushrooms, salad and sourdough bread – I stuffed cremini mushrooms with breadcrumbs, mushroom stems, garlic, leeks, parmegiano, and seasoning. I liked them, Ted said they were OK but wasn’t wildly enthusiastic. Next time I’d use less of the breadcrumbs and more of everything else. Last week’s new-recipe experiments succeeded better: We had Welsh rabbit one day and a wine/mushroom sauce over flatiron steak another day. The sauce was easy and very tasty – basically just saute mushrooms and scallions in about a half stick of melted butter, add a cup of wine, simmer until it reduces, then add another pat of butter and parsley at the end. The Welsh rabbit might be a better dinner for winter than summer, but it was taty and filling. We had lots of the sauce left over, so Ted used it to make homemade mac & cheese later in the week. That was OK, but needed more stuff in it than just sauce and noodles – even when we have the Kraft version, we add hotdogs!