Ow. I work out. Ow.
Or, more accurately, OWWWWWWWWWWWWWWWW
Last night was shoulders and arms. And that was fine. Plus Ab Ripper. Which hurt like all get-out, but we accomplished it. I only left 2 exercises out, because I literally couldn't do them. At one point, I was lying on the floor, not sure if I was laughing or crying, but definitely screaming, "NO MORE P90X!" So, only leaving 2 out is not awful... I did crunches during that time, which hurt pretty bad, and I did the other million ab ripping, excruciating activities that Tony told me to do. So, yeah, that was OW. But why the OWWWWWWWWWWWWWWWWW?
MY LEGS! I'll get you, Pylometrics. And your little cat-like jumps, too.
I can barely walk. Quads hurt the worst. Stairs are a new challenge. Ahhhhh. But you know what? It's a good kind of sore. The one you get after you've accomplished a tough workout. The kind of sore that lets you know you've done something. So, when I'm running around in a few weeks, not staggering like a zombie, I'll be pretty proud. Until then, please don't shoot me, I'm not a zombie. I just P90X.
OP SANDS: Refurbishing, Running, And Recipes
Thursday, February 23, 2012
Wednesday, February 22, 2012
Biking With Shea Dog On A Beautiful "Spring" Day
I Love My New Bike. Yay Cannondale Quick 4. Yay!
And so does Shea!
Getting a little cardio in on ridiculously sore legs makes me proud. Biking doesn't hurt my knee, so I figured, hey, BRING IT! (As P90X says... Still have Arms and Shoulders later today... Oh boy.) We biked around Tibbits Lake, probably about 5 miles total, including the walk down and the walk back UP. Shea was so good! She is now lying on the ground, pooped as could be. Good times had by all :-D
And so does Shea!
Getting a little cardio in on ridiculously sore legs makes me proud. Biking doesn't hurt my knee, so I figured, hey, BRING IT! (As P90X says... Still have Arms and Shoulders later today... Oh boy.) We biked around Tibbits Lake, probably about 5 miles total, including the walk down and the walk back UP. Shea was so good! She is now lying on the ground, pooped as could be. Good times had by all :-D
P90X Day 2: Mardi Gras Dinner Party! (And A Secret Baby)
What better way to combat P90X than Mardi Gras? Wait. Should I have said that the other way around? Nah. P90x Pylometrics. The mother of all P90X workouts. Done and Done. Leggies!
So, I invited Beebe over for a Mardi Gras feast, complete with Jambalaya and 2, yes 2, different desserts.
First, a little Boudreaux's Zydeco Stomp Jambalaya.
Now, let me explain the name. Boudreaux in Louisiana means Buddy. Like Hey Boudreaux instead of Hey Buddy! (Tell THAT one to Pauly D!)
Pronounced: Boodrow. Wassup Boodrow?
javascript:void(0)
Then, Zydeco is a type of Louisiana music. So get your Songza out, and check out today's special: New Orleans Jazz. Heck yeah, I love me some dinner music!
Then, the meal. Got this from allrecipes.com Yields about 10 servings.
Nutritional Information:
Amount Per Serving Calories: 419 | Total Fat: 28.7g | Cholesterol: 99mg
Ingredients
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
Directions
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
*I served it over Long Grain Brown Rice.
After this, I cooked up a New Orleans special: King Cake! Also, from All Recipes.com
To give you some background on why this cake is awesome:
(From Mardigrasneworleans.com)
"As part of our Christian faith, the coming of the wise men bearing gifts to the Christ Child is celebrated twelve days after Christmas. We refer to this as the Feast of the Epiphany or Little Christmas on the Twelfth Night. This is a time of celebration, exchanging gifts and feasting. Today, the tradition continues as people all over the world gather for festive Twelfth Night celebrations. A popular custom was and still is the baking of a special cake in honor of the three kings called "A King's Cake."
Inside every cake is a tiny baby (generally plastic now, but sometimes this baby might be made of porcelain or even gold). The tradition of having King Cake Parties has evolved through time, and the person who receives the slice of cake with the baby is asked to continue the festivities by hosting the next King Cake party.
Originally, King Cakes were a simple ring of dough with a small amount of decoration. Today's King Cakes are much more festive. After the rich Danish dough is braided and baked, the "baby" is inserted. The top of the ring or oval cake is then covered with delicious sugar toppings in the traditional Mardi Gras colors of purple, green and gold.
In more recent years, some bakeries have been creative with stuffing and topping their cakes with different flavors of cream cheese and fruit fillings."
Ingredients
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar
1 tablespoon water
Directions
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
Nutritional Information
Amount Per Serving Calories: 418 | Total Fat: 13.4g | Cholesterol: 51mg
Finally, because I was petrified to work with yeast, I was prepared to use a very simple no-fail recipe from Martha Stewart for Bananas Foster, another Louisiana inspired dish. I would Meyers Dark Rum, which brings back fond memories of Bourbon Street and Pat's Hurricanes. I'm going to attach it even though I haven't made it yet, because it's so simple and gives a nice easy option to put a Wow Factor in your dinner party. Cheers!
Ingredients
1/2 cup (1 stick) unsalted butter
1/2 cup packed light-brown sugar
4 firm ripe bananas, peeled and halved lengthwise
1/4 cup dark rum
Vanilla ice cream, for serving
Directions
Melt butter with sugar in a 12-inch skillet over medium-high heat. Cook, swirling skillet occasionally, until color deepens, about 3 minutes. Add bananas, cut sides down. Cook, swirling occasionally to make sure bananas are coated, 3 1/2 minutes. Flip bananas, and cook 2 1/2 minutes more.
Remove skillet from heat. Add rum. Return to medium heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames subside, remove pan from heat. Serve bananas topped with vanilla ice cream.
So, I invited Beebe over for a Mardi Gras feast, complete with Jambalaya and 2, yes 2, different desserts.
First, a little Boudreaux's Zydeco Stomp Jambalaya.
Now, let me explain the name. Boudreaux in Louisiana means Buddy. Like Hey Boudreaux instead of Hey Buddy! (Tell THAT one to Pauly D!)
Pronounced: Boodrow. Wassup Boodrow?
javascript:void(0)
Then, Zydeco is a type of Louisiana music. So get your Songza out, and check out today's special: New Orleans Jazz. Heck yeah, I love me some dinner music!
Then, the meal. Got this from allrecipes.com Yields about 10 servings.
Nutritional Information:
Amount Per Serving Calories: 419 | Total Fat: 28.7g | Cholesterol: 99mg
Ingredients
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
Directions
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
*I served it over Long Grain Brown Rice.
After this, I cooked up a New Orleans special: King Cake! Also, from All Recipes.com
To give you some background on why this cake is awesome:
(From Mardigrasneworleans.com)
"As part of our Christian faith, the coming of the wise men bearing gifts to the Christ Child is celebrated twelve days after Christmas. We refer to this as the Feast of the Epiphany or Little Christmas on the Twelfth Night. This is a time of celebration, exchanging gifts and feasting. Today, the tradition continues as people all over the world gather for festive Twelfth Night celebrations. A popular custom was and still is the baking of a special cake in honor of the three kings called "A King's Cake."
Inside every cake is a tiny baby (generally plastic now, but sometimes this baby might be made of porcelain or even gold). The tradition of having King Cake Parties has evolved through time, and the person who receives the slice of cake with the baby is asked to continue the festivities by hosting the next King Cake party.
Originally, King Cakes were a simple ring of dough with a small amount of decoration. Today's King Cakes are much more festive. After the rich Danish dough is braided and baked, the "baby" is inserted. The top of the ring or oval cake is then covered with delicious sugar toppings in the traditional Mardi Gras colors of purple, green and gold.
In more recent years, some bakeries have been creative with stuffing and topping their cakes with different flavors of cream cheese and fruit fillings."
Ingredients
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar
1 tablespoon water
Directions
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
Nutritional Information
Amount Per Serving Calories: 418 | Total Fat: 13.4g | Cholesterol: 51mg
Finally, because I was petrified to work with yeast, I was prepared to use a very simple no-fail recipe from Martha Stewart for Bananas Foster, another Louisiana inspired dish. I would Meyers Dark Rum, which brings back fond memories of Bourbon Street and Pat's Hurricanes. I'm going to attach it even though I haven't made it yet, because it's so simple and gives a nice easy option to put a Wow Factor in your dinner party. Cheers!
Ingredients
1/2 cup (1 stick) unsalted butter
1/2 cup packed light-brown sugar
4 firm ripe bananas, peeled and halved lengthwise
1/4 cup dark rum
Vanilla ice cream, for serving
Directions
Melt butter with sugar in a 12-inch skillet over medium-high heat. Cook, swirling skillet occasionally, until color deepens, about 3 minutes. Add bananas, cut sides down. Cook, swirling occasionally to make sure bananas are coated, 3 1/2 minutes. Flip bananas, and cook 2 1/2 minutes more.
Remove skillet from heat. Add rum. Return to medium heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames subside, remove pan from heat. Serve bananas topped with vanilla ice cream.
Monday, February 20, 2012
P90X Day 1
Tried to run today. Knee hurt again, after about 1/2 a mile. So... Since I can't sit still...
P90X!
Ok. So today was Day 1. And here are my genuine thoughts.
1. I have no upper body strength. But I already knew that. It has just been confirmed for me. Over and over and over again through the hour long bicep and chest workout. Pull ups, push ups, pull ups, push ups... I can't do either! But I tried. I did that much, at least.
After an hour of failing miserably, I'm pretty sure I won't be able to close a car door tomorrow, that's how sore I'll be. I'm already sore.
2. You HAVE to be motivated to do this--I kept thinking, WHY??? WHYYYYY??? WHYYYYYYYYYYY????????? It's hard. And I don't think it matters how "fit" you are. I mean, Christmas, I just ran a marathon. And I'm dying. So anyone can do it (which means, we all CAN'T do it)
3. The Ab Ripper lives up to its name. I could feel my ab muscles literally ripping. BWHA I'm going to have the best 6 pack in the world if I can stay motivated.
4. I am NEVER eating junk food again. Or, at least not often at all. Slows you down, makes you feel lethargic, and doesn't help the cause.
5. I have to do this again. Tomorrow. And tomorrow is supposedly the most difficult one. AHHHHHHHHHHHHHHHHH
*Please stop hurting, knee. Please?
<3 Jamie
P90X!
Ok. So today was Day 1. And here are my genuine thoughts.
1. I have no upper body strength. But I already knew that. It has just been confirmed for me. Over and over and over again through the hour long bicep and chest workout. Pull ups, push ups, pull ups, push ups... I can't do either! But I tried. I did that much, at least.
After an hour of failing miserably, I'm pretty sure I won't be able to close a car door tomorrow, that's how sore I'll be. I'm already sore.
2. You HAVE to be motivated to do this--I kept thinking, WHY??? WHYYYYY??? WHYYYYYYYYYYY????????? It's hard. And I don't think it matters how "fit" you are. I mean, Christmas, I just ran a marathon. And I'm dying. So anyone can do it (which means, we all CAN'T do it)
3. The Ab Ripper lives up to its name. I could feel my ab muscles literally ripping. BWHA I'm going to have the best 6 pack in the world if I can stay motivated.
4. I am NEVER eating junk food again. Or, at least not often at all. Slows you down, makes you feel lethargic, and doesn't help the cause.
5. I have to do this again. Tomorrow. And tomorrow is supposedly the most difficult one. AHHHHHHHHHHHHHHHHH
*Please stop hurting, knee. Please?
<3 Jamie
Saturday, February 18, 2012
Bee's knees are stronger than mine.
Today, Shea and I walked down to the beach and watched the sunrise. It was literally magnificent; so clear and bright over the ocean. Reminded me of thrilling Imperial induced nights in Costa Rica. Happy times.
Then, with Shea dog by my side, I tried to run. Made it about a half mile before the knee started aching. So, frustrated, I stopped, walked, and eventually tried again. But, the knee won't let up. I even used my barefoot shoes, hoping it would tweak my form just enough. No dice. But, at least I spent my morning gazing at something truly beautiful.
Sometimes I just have such an incredibly strong urge to pack a bag of just necessities and disappear to someplace warmer, slower, and kinder. I'm filled with a sense of awe and astonishment, and sadness at all the days that go by and I don't even notice them, wishing instead to make it to a weekend or a vacation. I take things way too seriously. It's my biggest flaw. Sigh.
I just hope I can run again soon. I'm signed up for a slew of races and I rather dislike the concept of earning a DNF (did not finish). But for now, I'm curling up with my second espresso and the novel uncle joe gave me for Christmas. And you know what? It's nice.
Then, with Shea dog by my side, I tried to run. Made it about a half mile before the knee started aching. So, frustrated, I stopped, walked, and eventually tried again. But, the knee won't let up. I even used my barefoot shoes, hoping it would tweak my form just enough. No dice. But, at least I spent my morning gazing at something truly beautiful.
Sometimes I just have such an incredibly strong urge to pack a bag of just necessities and disappear to someplace warmer, slower, and kinder. I'm filled with a sense of awe and astonishment, and sadness at all the days that go by and I don't even notice them, wishing instead to make it to a weekend or a vacation. I take things way too seriously. It's my biggest flaw. Sigh.
I just hope I can run again soon. I'm signed up for a slew of races and I rather dislike the concept of earning a DNF (did not finish). But for now, I'm curling up with my second espresso and the novel uncle joe gave me for Christmas. And you know what? It's nice.
Wednesday, February 8, 2012
Nutrition
http://caloriecount.about.com
Ok, so just because something doesn't have a lot of calories doesn't mean it's GOOD. Consider, a slice of Finlandia cheese that only has 55 calories seems smart. But, nutritionally, it's rated as a D+ because the ingredients that comprise the product are not all natural.
Wowzers. So much to learn.
Counting calories is not a game plan for my personal lifestyle. Mostly, because it scares me. It's amazing how easily calories add up... Eating out, by the way, is the devil. Pasta products have upwards of 2,000 calories at a restaurant. No joke. One meal. And that's without the appetizer (cheese fries are over 1,000) or dessert (around 500). Insane.
It's coming...
Ok, so just because something doesn't have a lot of calories doesn't mean it's GOOD. Consider, a slice of Finlandia cheese that only has 55 calories seems smart. But, nutritionally, it's rated as a D+ because the ingredients that comprise the product are not all natural.
Wowzers. So much to learn.
Counting calories is not a game plan for my personal lifestyle. Mostly, because it scares me. It's amazing how easily calories add up... Eating out, by the way, is the devil. Pasta products have upwards of 2,000 calories at a restaurant. No joke. One meal. And that's without the appetizer (cheese fries are over 1,000) or dessert (around 500). Insane.
It's coming...
Tuesday, February 7, 2012
Sunday, February 5, 2012
NYRR Central Park Gridiron Classic 4 Miler
Superbowl Sunday. Most people are dreaming about wings, bleu cheese, pizza, and nacho deluxe platters. Not Brad and I. We woke up at 6:45, quickly changed into our running gear (complete with Kiwanuka jersey for Jamie), and headed out in the frigid cold to run the NYRR Gridiron classic.
We picked up our race numbers on 89th street, headed over to 69th, and waited in the warmth of the car 'til about 8:20. Then we participated in the football throw (neither of us won, but we rocked it anyway!) and headed over to the start line, just to find that we had been placed in the yellow category.
See, NYRR is a show. They had announcers, a million porta-potties, t-shirts, bag checks, water stations, DJs, bagels, fruit... and this was just a 4 mile run. Only .9 more than a local 5K. Plus, they had you grouped by PACE. Yellow, meant fast. Or at least, in Brad and Jamie terms, considering that we haven't been running fast lately, we've been running long. It was 8:00 mile pace.
My knee is still not working, and it stinks. From the first mile, I knew I was going to be in pain, but I was hoping I could run through it, as this is part of the 9+! we need to qualify for automatic entry to the 2013 NYC Marathon. So I kept running, and running fast, even though I was literally petrified that each footfall would result in a knee-buckling-Jamie-fall.
We ran up hills, past the Modern, across at 102 Street, and then back down the west side of the park. The last stretch was mostly downhill, and Brad and I finished in approximately 32 minutes and change. Not sure of our exact result yet, as the clock started way before we crossed the starting line. Pretty sweet! Especially with a bum knee. We grabbed some water and an apple, walked over to our car, and were back in Yonkers by 10:00am. What did you do this morning?
GO GIANTS!!!!!!!
We picked up our race numbers on 89th street, headed over to 69th, and waited in the warmth of the car 'til about 8:20. Then we participated in the football throw (neither of us won, but we rocked it anyway!) and headed over to the start line, just to find that we had been placed in the yellow category.
See, NYRR is a show. They had announcers, a million porta-potties, t-shirts, bag checks, water stations, DJs, bagels, fruit... and this was just a 4 mile run. Only .9 more than a local 5K. Plus, they had you grouped by PACE. Yellow, meant fast. Or at least, in Brad and Jamie terms, considering that we haven't been running fast lately, we've been running long. It was 8:00 mile pace.
My knee is still not working, and it stinks. From the first mile, I knew I was going to be in pain, but I was hoping I could run through it, as this is part of the 9+! we need to qualify for automatic entry to the 2013 NYC Marathon. So I kept running, and running fast, even though I was literally petrified that each footfall would result in a knee-buckling-Jamie-fall.
We ran up hills, past the Modern, across at 102 Street, and then back down the west side of the park. The last stretch was mostly downhill, and Brad and I finished in approximately 32 minutes and change. Not sure of our exact result yet, as the clock started way before we crossed the starting line. Pretty sweet! Especially with a bum knee. We grabbed some water and an apple, walked over to our car, and were back in Yonkers by 10:00am. What did you do this morning?
GO GIANTS!!!!!!!
Subscribe to:
Posts (Atom)