The happiest thing I found today!

Monday.  Usually so formidable, but today relaxed and gorgeous and the new highlight of my 8 days here.  We had nothing scheduled.  I am finally my own person to control my own time until...tomorrow.

So far, I checked out the gym down the street.  I took the Rock-Hard Abs class with Joseph, the flamboyantly gregarious Adonis of an instructor.  He blasted Lady Gaga from the stereo as he encouraged me to "pump those knees up higher, darling!"  It was an effective motivator along with the realization that a summer of Julianna's better-than-sex-cake and buttercream frosted cupcakes had annihilated any memories of pilates and yoga fitness.  I had intended to stay for "hot bods" toning class, but immediately realized I was not prepared to have my ass kicked two hours in a row.  I'm off for a long bike ride around the lake, which will hopefully complement the leisurely feel of my day.

Now on to the happiest thing I found: http://chicago.about.com/od/artsculture/a/ChicagoFreeDays.htm

Free days at nearly every museum in the city!  I can afford more activities than I thought and I am eager to expand my aesthetic and cultural experiences.

I have to go grocery shopping this afternoon and I've been trying to think about what cost-effective, healthy foods I might want to make for myself.  Any suggestions are welcome.  In light of this consideration, I'm including a yummy recipe we cooked up for Havdallah dinner on Saturday evening:

Spiced Zucchini Couscous (feeds 20+, so adjust accordingly)

5 cups couscous (which I think means vajayjay in Hebrew)
5 zucchini (perhaps consider mixing it up with some yellow squash, eggplant, or even spinach)
1-2 pints cherry tomatoes
1 package feta cheese

these are all estimates...
2 tsp salt
2 tsp white pepper
2-3 tsp cumin
1 tbsp turmeric
1 tsp onion powder (we didn't have it, but garlic powder might have been better)
1/2 tbsp ginger

Boil 5 cups of water (fyi: couscous is cooked with an equal proportion of water) add a splash or two of olive oil.  Once the water is boiling, add the couscous, stir thoroughly, and remove from heat.  Let it sit for 10 minutes then fluff with a fork and set aside.

Slice the zucchini into fourths lengthwise and then cut into smaller pieces (or cut rounds which you then quarter, but I think the first way is easier).  Put it into a large frying pan with 2 tbsp of oil and a quarter cup of water.  Be careful!  The oil water mixture might splash when adding the zucchini (I have dainty droplet burns on my arms now).  Stir occasionally.  When it starts to shrink, add 1 tsp of the salt and a pinch of the pepper.  Once it's pretty wilted and soft, remove from heat and add to the couscous.

Slice up the cherry tomatoes into reasonably sized pieces (half or thirds) and add to the couscous.

Add the remaining spices.  Most should be done to taste.  When in doubt, add garlic and ginger--you will rarely be disappointed.  Crumble in 3/4 the package of cheese and stir around so it gets a little softer and melty.  See if you need any more salt, although the cheese should bring enough.  Before serving, add the remaining cheese.

This took maybe 30 minutes for all the steps and some indecision along the way.  Enjoy!