Sharing my awesomeness just a little bit at a time.

 Making Love

Melted selves combine,
amalgamated lovers
kisses outside,
inside: lust
naked tumble fumble
gyroscopic elevation

Locked embrace
oh, the pace
veins, they race!
energy escapes…

 

I’ve always been a night owl.  Whether out and being social, working on a project, or simply passing time, I’ve always felt comfortable being up late into the evening.  I’ve come to understand as well that I have a nagging feeling like I should be doing something, and that going to sleep somehow forces me to miss out on things.

Contrasting that notion, I find that when I’ve not gotten enough sleep, that I have poorer control of my emotions — I’m more easily frustrated or enraged.  I don’t know how much of that is about the restorative powers of sleep on the brain itself, and how much it’s due to reduced insulin sensitivity because of the lack of sleep.  I’m a type II diabetic, and my blood sugar control this summer has been much better than before — often waking up at 95mg/dl or so instead of the 230+ from a few years ago.  I’ve felt like I’ve been thinking better, been more positive, smiled more, been more happy.  I’ve seen it crawl up again, particularly after a minimal-sleep trip to Las Vegas and an offset body clock.  It’s time to get back to the treadmill — exercise both has an immediate and a lingering lowering effect on my levels — but it’s hard to get on the treadmill and push myself when I haven’t slept.

Sleep needs to become a priority for me.  Happiness starts in the bedroom.

I must say, I could eat healthy like this quite a bit!

I put a container (are those things pints?) of brussels sprouts, halved, and about a third of a head of cauliflower into a ziploc freezer bag, poured in a bit of olive oil and some freshly-ground pepper and sea salt, mixed it all up to get coated, and put it into a 400 degree preheated oven in a rectangular glass baking dish.  About 15 minutes in, stir to cook evenly.  After another 15 minutes (half-hour in), I did the same thing with the freezer bag and a large stalk of broccoli cut into pieces and grape tomatoes.  I sprinkled it with a bit of dried basil just for the hell of it, too.  After another 15 minutes I stirred again, and cooked it for another 15 minutes (an hour total cooking time).  I plated it right out of the oven so it would melt the shredded Asiago I sprinkled on top.

Awesome awesomeness.  Sheer awesome awesomeness, actually.  Plus a bit more, FTW.