All in a day's work... or not?

MY DAY!
I just want to note that someday soon I will look back on this with longing...
If you read to the end, there's a great recipe from our dinner!
Here's the schedule of my day today up until now:

6:30 I woke up when Mike's alarm went off.
I watched him run back and forth to reset the hot water heater a few times.
Poor Mike. He got ready and went to work.

7:30 I sat down to start a book that my mom brought for me to read.

10:30 I finished the book. I couldn't believe it! 281 pages!

10:45 I changed my i phone play list for the gym.

11:00 I went to the gym (it's across the street, literally 50 steps to the door).
I ran 5.25 miles today. The new play list was okay, needs some tweaks.

12:00 Walked back home (oh so far) for stretching and showering.

12:45 I walked into town to do my shopping. I'm recreating a dish I learned at Cooking School tonight. I couldn't find roe deer (surprise, surprise!) so I'm doing peppercorn encrusted steak instead.
Shopping:
1. Produce shop for spinach, beetroot, and strawberries
2. Marks and Spencer for dijon mustard, hazelnuts, and pink peppercorns
3. McGowan's Butcher for angus steaks

It started POURING on the way home. AND it was still sunny. Ah, Scotland!

1:45 Made my lunch, watched Come Dine With Me

2:30 Read all the literature that Coeliac UK sent me. I just became a member!

3:00 My favorite cooking show that I've found on TV, Daily Cooks Challenge was on.

4:00 I started prepping dinner, then Mike came home.
I made him go to the gym since I had already gone, and I started cooking.

Dinner!! Here's the recipe:

peppercorn encrusted steak and beetroot hazelnut spinach over quinoa
I started by sauteeing shallots in a sauce pan. When they were translucent, I added the quinoa and cooked it for a few minutes to toast it. I added the water and salt, brought it to a boil, and then covered it to simmer for 15 minutes.

I prepped the beef by rubbing it in oil and then coating it with red and black peppercorns.
Once the quinoa was cooked, I seared the steaks on both side. I added a knob of butter and marinated the steaks by spooning the butter over them. I did this for a good minute or two until the steaks were done, medium rare.

While the steaks rested, I wilted the spinach in the steak pan and added cooked, cubed beetroot (I cooked it during Daily Cooks Challenge, by the way).

I added chopped hazelnuts and dressed the spinach in a dressing I made out of dijon mustard, white wine vinegar, lemon juice, and vegetable oil.

I thin-sliced the steak and plated it with a ring of quinoa on the bottom followed by spinach with the steak on top. I drizzled the steak with the rest of the dressing.

Yum!