Yet another from the Jody Vault, in his attempts to provide me more interesting ways to serve up the healthily-cooked poultry we seem to be consuming a bit of these days. (Reminds me. I need to do a Penzey's order soon. Mmmm, Penzey's...my personal crack dealer. Any of the locals want to go in on an order?)

Weights regimen #2 began 4 February, and for those of you doing the mathematical home game, that means I'm in my third and final week of this regimen. After the débâcle that was the first aerobics class, Laura-the-trainer informed me (with much glee, I might add) that I now had a very good idea of just how much my body could take, and that she wanted me to raise my weights as appropriate.

"You are a source of wisdom and strength to those around you."

- fortune cookie with a twisted sense of humor

I'm not sure if all this is scaring me or if it's giving me hope, or if this sudden feeling is what it's like to recognize my own backbone for the first time in a couple of years.

"I have a feeling we'll be getting "train wrecks from the gym" as often as we get "train wrecks from IM'ing" here soon." - Kat

Dear God. I'm supposed to be cooling down, prepping my lunch, and contemplating errands, but right now I'm sitting here unable to do anything besides laugh and shake my head in horror. I can only describe this morning's workout as somewhere between a Lewis Black comedy special and a train wreck.

While we're on the Moroccan theme tonight, here's another from the vast set of recipes that Jody sent me a couple of weeks ago - good for those of us who are trying to up our veggie counts by whatever means are necessary. He calls this his Moroccan version of "veggie delight."

I have to admit, I don't even know what "veggie delight" is. I'm somewhat afraid to ask. Asking questions like that always seems to get me in trouble...

This recipe is highly modified from Jody's original recipe, which included many notes like this:

2 tbsp extra virgin olive oil (i wanna know where the skank ho olive oil is)

While I realize that cutting out his commentary ruins the reading of the recipe a bit, I'm hoping that it doesn't ruin the taste of the finished dish. This is one of several recipes he's fired out to me lately, in an attempt to help me liven up the Many Forms Of Low-Fat Chicken Cooking we're doing these days.