Day 1:
I woke up this morning with a little run of the mouth remorse. Can I really run 6.5 miles on June 5th,2011? Yes I can. I got on the scale today 135.8 lbs. How could it have gotten that far? I promise I wont give you a play by play of the weight but I needed my starting point. So here goes my journey to "The Makeover" year.
Someone once told me that it takes 10 times of "reminding" for kids to let things sink in. So repetition is how it is going to work for me. I have to tell 10 people that I am training for this half of a half marathon and it will be real. It forces me to keep my promise to myself and I wont let anyone down in the process. (I hate to do that).
This quest is going to be grueling for me I have to admit but I cant back down now.( Did I mention I havent ran in 20+ yrs?)
Today at the gym I did 1 hour of step class and then went to the eliptical for 15 mins.I figure if I can do 1:15 mins of cardio I can run at least a mile, right? I was red as a beat and the stench was almost intolerable. Even my dogs wouldn't come near me...Note to self get better running shoes, wear hat to cover my redness and better deodorant.
Day 2 is tomorrow....THE RUN. My husband who is very physically fit and has signed up for the marathon is going to help me run. Hopefully change my form and push me on. (He is strong, so carrying is an opition if needed!)
I will let you know tomorrow.
Thursday, December 23, 2010
Wednesday, December 22, 2010
long over due...
Okay so it has been awile, and really no excuses, just was busy. I know I neglected you didn't I? Well to fill you in I have been getting a makeover..for my business that is. In fact it is my new mantra for the year 2011. "The Makeover". I am working frantically on a new website, new line and new me. I have commited to a 6.5 mile run in June. I havent ran in Years...I mean 20+ years in fact. I think I have made a serious mistake and I havent even started to train yet. Never Surrender my almost 40 year old body is saying...it sounds good but can I do it? I am really doing this for a svelt body, the flab is killing me and I refuse to pull my jeans up with coat hanger on the bed anymore. It is plain humiliating when your son says to you "What is that haning over the top of your jeans?" Muffin top that is all I could think of. YUK! I must commit and NEVER SURRENDER...No more muffin top. Erin thank you for giving me a much need kick in the rump. I will do this. I will start tomorrow and let you know how it goes....
Monday, June 21, 2010
Vietnamese Noodle salad.
Okay I was getting bored of the same old same old and found this recipe. It totally rocked! Even my kids ate it. It is a nice cool salad for a warm night, and being in Bakersfield you cant escape the heat unless you head to the beach. SO here it goes:
Taken from Fine Cooking:
Vietnamese Noodle Salads: Cool Meals for Warm Summer Nights
Rice noodles, greens, and herbs make a cool bed for sizzling stir-fried toppings of shrimp, pork, or vegetables
1 pkg of rice noodles
1/2 cup very thinly sliced carrot strips
1/2 cup jicama ( Mexican potato)
3 tsp granulated sugar
1 tsp red-wine vinegar
Vietnamese dipping sauce
1 lb ground pork
1 1/2 tsp fish sauce
ground black pepper
6 large leaves of romaine lettuce or a bunch of spinach
1 cup roughly chopped mint
1 cup roughly chopped cilantro ( I skipped this one, not my favorite)
cook noodles and set aside on a platter to cool, add the lettuce,carrots and jicama.
Make the Vietnamese sauce:
3 lrg cloves of minced garlic
1 Serrano pepper
1 cup water
1/2 cup fish sauce
1/2 cup granulated sugar
Make this sauce and set aside.
Mix 1 1/2 tsp of minced garlic and pork and make into patties and cook on the BBQ until it is no longer pink. Add the patties to the sauce and let stand for 5 mins.
Pour the sauce and patties over the noodles and serve family style.
Enjoy!!!
Any questions ask me! You will love this I guarantee it!
Taken from Fine Cooking:
Vietnamese Noodle Salads: Cool Meals for Warm Summer Nights
Rice noodles, greens, and herbs make a cool bed for sizzling stir-fried toppings of shrimp, pork, or vegetables
1 pkg of rice noodles
1/2 cup very thinly sliced carrot strips
1/2 cup jicama ( Mexican potato)
3 tsp granulated sugar
1 tsp red-wine vinegar
Vietnamese dipping sauce
1 lb ground pork
1 1/2 tsp fish sauce
ground black pepper
6 large leaves of romaine lettuce or a bunch of spinach
1 cup roughly chopped mint
1 cup roughly chopped cilantro ( I skipped this one, not my favorite)
cook noodles and set aside on a platter to cool, add the lettuce,carrots and jicama.
Make the Vietnamese sauce:
3 lrg cloves of minced garlic
1 Serrano pepper
1 cup water
1/2 cup fish sauce
1/2 cup granulated sugar
Make this sauce and set aside.
Mix 1 1/2 tsp of minced garlic and pork and make into patties and cook on the BBQ until it is no longer pink. Add the patties to the sauce and let stand for 5 mins.
Pour the sauce and patties over the noodles and serve family style.
Enjoy!!!
Any questions ask me! You will love this I guarantee it!
Sunday, June 20, 2010
Happy Fathers Day!
This is my first blog entry in quite awhile. Life has been moving pretty fast and we ended up in Bakersfield, Ca all safe and sound. Maybe a little sound! The weather is night and day difference. Since we have arrived in April there has been no cloudy days and no rain, the complete opposite from Anchorage. But I still miss my girls there the most.
Today is Fathers Day and I have been spoiling Shannon all day with gifts and treats. I have just put my first fresh strawberry pie in the oven.(Recipe to follow this blog and pictures too! I will have to give reviews tomorrow. Our Friends Don and Christine Page and kids have moved here as well, which makes for an easier transition. I am hoping they will join us for mojitos and strawberry pie tonight. There is nothing more pleasurable then friends and good food, maybe a few things but that is another subject altogether that I wont even get too!
I hope you enjoy this recipe and let me know if you ever make it!Baked Strawberry Pie
3 c. strawberries
1 c. sugar
2 tbsp. flour
1/2 c. cream or milk
2 eggs, beaten
Beat all together except strawberries. Put berries in unbaked. Pour mixture over berries. Bake at 350 degrees for 45 minutes or until set.
___________________________________________________
Pie Crust recipe (Single crust)
Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.
This recipe was taken from www.gone-ta-pott.com/strawberry_pie_recipes.html
The pie crust is Williams Sonoma flaky pie crust recipe
Today is Fathers Day and I have been spoiling Shannon all day with gifts and treats. I have just put my first fresh strawberry pie in the oven.(Recipe to follow this blog and pictures too! I will have to give reviews tomorrow. Our Friends Don and Christine Page and kids have moved here as well, which makes for an easier transition. I am hoping they will join us for mojitos and strawberry pie tonight. There is nothing more pleasurable then friends and good food, maybe a few things but that is another subject altogether that I wont even get too!
I hope you enjoy this recipe and let me know if you ever make it!Baked Strawberry Pie
3 c. strawberries
1 c. sugar
2 tbsp. flour
1/2 c. cream or milk
2 eggs, beaten
Beat all together except strawberries. Put berries in unbaked. Pour mixture over berries. Bake at 350 degrees for 45 minutes or until set.
___________________________________________________
Pie Crust recipe (Single crust)
Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.
This recipe was taken from www.gone-ta-pott.com/strawberry_pie_recipes.html
The pie crust is Williams Sonoma flaky pie crust recipe
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