Of Pots and Pens: Potato, onion and Gruyere tart

I’ve been trying to get back into some sort of fitness routine.

Maybe it’s all the Bridal Fridays I’ve been watching on TLC. Those nights are filled with an obnoxious amount of Say Yes to the Dress and Something Borrowed, Something New. I want to turn it off. I want to put on a sitcom and just laugh and waste time.

But no.

I’m glued to those shows. I watch them intently, remembering styles and scoffing at unlimited budgets. I cry with them when they find the perfect dress, a few tears dropping into my hot tea as I sip and wipe my nose on the blanket.

I know I’ve lost my mind at this point. I’ve become that type of girl I thought I never would.

But, alas, I’m a sucker for junk TV.

These shows, despite filling my mind with false expectations and wasting hours of my time, have given me new inspiration for working out again.

I kept telling people it’s been nearly six months since I’ve worked out.

“I’m getting so soft,” I told a friend after work one night. “There’s not a tone muscle in my body.”

Well, I exaggerated. It’s been more like three months since I worked out. And surprisingly, my muscles have bounced back a little since my last workout-escapade.

And so I don’t get bored and start watching Food Network instead of TLC, I’ve been switching things up. Yoga one day, Jillian Michaels the next, and then a trip to the gym before work (which isn’t so bad, as long as I remember a towel and don’t have to use paper towels to dry off from the shower. don’t ask.).

While my muscles ache and I yearn for something fattening, I make this tart. Because I can. And it’s delicious.

To see the recipe and more photos, visit Of Pots and Pens.

Rebecca Hanlon

Rebecca Hanlon is the health reporter with a religion sub beat at the York Daily Record/Sunday News. Follow her on Twitter @mrsbeccahanlon or on Facebook at facebook.com/byrebeccahanlon.

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