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* I have a sneaking suspicion that half my friends list has flown off to go skiing for the week without bothering to say goodbye. Rat bastards.
* The gremlins who live to make my life unpredictable have been causing a localized pain in my back the day after an upper-body workout. After living in denial of this for a few weeks ("maybe if I'm really careful about my form it won't happen this time...") I realized that, like an allergy sufferer, I'll just have to cut out one thing after another until I find out what it is. Ignoring back pain is stupid. So yesterday I skipped my prime suspect, the over-the-head tricep extensions I've been doing for years, and did dips instead. No pain so far today, so that was probably it. It's probably a good thing, since it forced me to finally find the dip station at McGym, and I generally think body-weight exercises are great.
* My first-ever sourdough bread is done. It's about halfway between dome-shaped and pancake-shaped, which I'm pretty sure is because I left it in sponge form for about 12 hours too long. Ohhhhh yes, mistakes were made. And there's a lot of flour on the crust. However, the texture and taste of the bread inside is fantastic, so maybe I'll make it again after all.
* Speaking of food, Family Fun is my new secret source of recipes. I was reading it in McGym last week because there was nothing else to read, and three of its four recipes looked oddly good, so I tore out the pages and took them home. Shocker: all three of them were good! Especially this incredibly easy black bean soup recipe...
EASY BLACK BEAN SOUP
1 cup tomato salsa (mild)
2 (15.5 oz) cans of black beans, drained and rinsed
2 cups canned chicken broth
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro (optional, the salsa probably has cilantro anyway)
Sour cream for serving (optional)
Heat the salsa in a saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Let the soup cool slightly, then ladle half of it into a blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and cilantro and heat through. Serve warm, topped with optional dollop of sour cream. Makes 4 servings.
Obviously, this could be made vegetarian (and probably vegan!) by substituting vegetable broth for the chicken broth.
* Yesterday was the first anniversary of our condo closing, which makes today the anniversary of our moving in. Ha... I was tired a year ago right now!
* The gremlins who live to make my life unpredictable have been causing a localized pain in my back the day after an upper-body workout. After living in denial of this for a few weeks ("maybe if I'm really careful about my form it won't happen this time...") I realized that, like an allergy sufferer, I'll just have to cut out one thing after another until I find out what it is. Ignoring back pain is stupid. So yesterday I skipped my prime suspect, the over-the-head tricep extensions I've been doing for years, and did dips instead. No pain so far today, so that was probably it. It's probably a good thing, since it forced me to finally find the dip station at McGym, and I generally think body-weight exercises are great.
* My first-ever sourdough bread is done. It's about halfway between dome-shaped and pancake-shaped, which I'm pretty sure is because I left it in sponge form for about 12 hours too long. Ohhhhh yes, mistakes were made. And there's a lot of flour on the crust. However, the texture and taste of the bread inside is fantastic, so maybe I'll make it again after all.
* Speaking of food, Family Fun is my new secret source of recipes. I was reading it in McGym last week because there was nothing else to read, and three of its four recipes looked oddly good, so I tore out the pages and took them home. Shocker: all three of them were good! Especially this incredibly easy black bean soup recipe...
EASY BLACK BEAN SOUP
1 cup tomato salsa (mild)
2 (15.5 oz) cans of black beans, drained and rinsed
2 cups canned chicken broth
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro (optional, the salsa probably has cilantro anyway)
Sour cream for serving (optional)
Heat the salsa in a saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Let the soup cool slightly, then ladle half of it into a blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and cilantro and heat through. Serve warm, topped with optional dollop of sour cream. Makes 4 servings.
Obviously, this could be made vegetarian (and probably vegan!) by substituting vegetable broth for the chicken broth.
* Yesterday was the first anniversary of our condo closing, which makes today the anniversary of our moving in. Ha... I was tired a year ago right now!
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They have a big recipe section, and even a recipe newsletter.
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I meant if you didn't go to the website before, how did you get to them.;)
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I was reading an actual paper magazine, in the gym. Archaic notion, I know! :)
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(he says having flown off to go skiing)
Re: (he says having flown off to go skiing)
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xoxo,
Blue
heya