Did p90 weights last night. went pretty well. I'm somewhat sore today - not too bad, though. I haven't done the weights in a bit more than a week, so i was wondering how i'd do. I can now do the full set of 15 pushups at the beginning with good, full pushups. I'm still missing how to do the pushups where your hands are below your shoulders and your elbows are against your body - i can't do those at all.

I have today off and all of next week. Getting parts for a new computer today, so I'll spend part of today putting that together. Need to walk in the park - probably do that early this afternoon, depending on how late UPS is. Usually they're here around now (10:30 AM).

Made this for dinner last night (Well, cut down to 1 person, so basically 1/4 of this). It was quite excellent:

Makes 4 servings
1 1/2 pounds small new potatoes
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil or unsalted butter, cold, cut into pieces
4 6-ounce salmon fillets
1 pound asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and thinly sliced
4 tablespoons chopped fresh tarragon leaves
1 tablespoon extra-virgin olive oil
2 lemons, halved

Parchment paper, cut into 5 15-by-15-inch sheets


Adjust oven racks to the upper and lower positions. Preheat oven to 400° F. Place 1 piece of parchment paper on a rimmed baking sheet. Place the potatoes on the paper. Season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Drizzle with the olive oil or sprinkle with the butter. Roast in top of oven until fork-tender, 45 to 50 minutes. Meanwhile, place the remaining parchment on a work surface. Place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the extra-virgin olive oil and season with the remaining salt and pepper. Squeeze 1/2 a lemon over each fillet and place the squeezed lemon on top. Pull the sides of the paper over each fillet, folding several times to seal the rectangular parcels. Place them on a baking sheet. Bake on the lower rack for 25 minutes while the potatoes finish cooking. (Although you can't check for doneness, this is ample time for the salmon to cook through.) Place a packet on each plate and cut open. Serve with the potatoes.