I’ve been so busy, as I’m sure everyone else has, and I’ll have some better posts for you after Christmas, but here are some pictures of what’s been going on to keep you semi-entertained..
Snowman the next day.. the weather has been weird here..
Christmas stocking, presents and movies!
Oh Crossfit, I believe we are doomed to be star-crossed lovers with a love-hate relationship that knows no bounds. The best part of Crossfit? Walking back up the ramp, completely out of breath, after the WOD is over. Like, whoa, I just did that.
The worst part of Crossfit? Oh, just about everything else. The anxiety of checking the Facebook page to see if they posted the WOD for the day yet, the terror that strikes at 5 p.m. when they have NOT posted it and you have no idea what you’re in store for, the drive to Crossfit wondering at every light if your car will make all of the right turns to actually get you to the physical location, and the list goes on.
Now, I’m making Crossfit sound terrible, and it
is isn’t. When I started Crossfit, I had recently moved and no longer had my gym nearby my house, and not only that, but I was in a gym rut. I would go and do intervals on the treadmill, use a few of the abdominal machines, maybe a couple of the arm machines, not make eye contact with anyone, listen to my own music and drive home, along with the lack of accountability? Ha. It was like being alone in a crowd of people. To my misfortune luck, a few friends from the social sports leagues I play on decided to try Crossfit out and join.
So I tried it out for the free week. I had never been so awkwardly sore in my whole life. It was interesting and different, but what did it for me was the comradery. I’m slapping high fives with people I don’t even know, I’m sweating more than I’ve ever sweat before and so is everyone else and no one cares, the trainers always push you just a little bit further than you’re comfortable with, which makes you realize just what you can actually do and the insane sense of accomplishment you feel when you’re done.
It’s almost scary. In a good way.
We recently moved and got a ridiculous amount of new equipment. Here are some pictures of our new facility:
The coaches did such an awesome job in such a short amount of time. Hello people, you think you hate moving? Try moving weights. Enough said.
Ooops, and here are the WODs from the past three days. Needless to say, I’m very sore, mostly shoulders.
Xfit WOD 12.16.13
Xfit WOD 12.18.13
I like to post these, it makes me feel even more accountable. Sorry if I’m boring you!
Any other questions about Crossfit, acronyms, workouts, etc.? Ask away! I’ll answer to best of my newbie knowledge.
Want to come and check it out? Do it, just take a sip of the koolaid..
By the way, these are the coaches last Halloween as the guys from Magic Mike, jus’ saying..
I told you I would get it done by hell or high water, and after pouring through tons of different recipes, I finally did it. I made my own thai red curry (his with chicken, hers with tofu), and it came out.. alright. My only complaint was the level of spiciness. I was expecting ALOT more spice, especially because I added ALOT more red curry paste than the recipe called for, but nothing. I’m missing something.. But it was still pretty damn good.
Okay, this recipe is a three-parter. Here goes nothing..
Thai Red Curry with Basmati Rice & Avocado Eggrolls
Basmati Rice Preparation:
- 1 cup basmati rice
- 1 3/4 cups water
I didn’t realize how involved making basmati rice was! Usually I just throw my cup of brown rice in the rice cooker with a cup and a half of water and turn it to cook. Noooottttt with this rice.
Step one, put the cup of rice in a large bowl and cover with water (not your 1 3/4 cups cooking water). Swish around with your hand for a minute or two to remove the starch – the water will get very cloudy. Strain of the water and repeat the process 3-4 more times until the water drains off clear. Next, cover rice with water and leave to soak for 30 minutes. Drain off water, add rice and 1 3/4 cups cooking water to a medium sauce pan and bring to a boil. Reduce to simmer and cover once it boils. Let simmer for 25 minutes, then turn off the heat, let sit for five minutes and finally fluff with fork and serve. WHEW! Right? It was damn good though.
Note to self: Start the rice first.
Avocado Eggroll Preparation:
- 2 Wonton Wrappers
- 1/2 Ripe Avocado
- 1/4 Red Pepper
- 2 T Red Onion
- 2 T Garlic Powder
- 2 T Nutritional Yeast (oh man, can’t wait to write a post about this stuff) or light cream cheese or whatever you not vegans eat
- Spray EVOO
Preheat the oven to 425. Chop up your red pepper and red onion somewhat small then course chop your avocado. Add all to a small mixing bowl along with garlic powder and “cheese” of choice. Stir to combine. Spray a baking sheet with EVOO then lay down your wonton wrappers. Add half of filling to the center of each, fold the sides in then roll into and eggroll shape, sealing it shut with a little bit of water.
Spray the whole thing with EVOO spray and bake for 1-12 minutes, turning over once.
These turned out awesome. I’m probably bring them down the Mexican route next time and maybe add chili powder, corn, maybe black beans. Now that would be awesome. Sorry for the lack of pictures, You’ll see one cut in half on the final plate.
Thai Red Curry with Chicken or Tofu Preparation:
- 1 Skinless Chicken Breast (you have no idea how hard it was for me to even buy this)
- 1 Block Extra Firm Tofu
- 1 Head Broccoli
- 1 Red Pepper
- 1 Can Bamboo Shoots
- 1 Yellow Onion
- Handful green beans
- 6 Baby Portabella Mushrooms
- 1-2 Jars Red Curry Paste
- 2 T Lime Juice
- 1 T EVOO
- 2 T Thai Basil (I was going to get regular basil until I saw a jar of Thai Basil over in the foreign foods section, so I used that. It smells like black licorice, this may have been a poor Choice)
- 1 1-inch Piece Ginger
- 1 Can lite Coconut Milk
- 2 minced Garlic Cloves
I made the “meats” first. I cubed up the Chicken into bite sized pieces and pressed and cubed the extra firm tofu into 1 inch cubes. I put each in their own pan with a little coconut oil and a teaspoon or so or red curry paste and let them cook. Here’s what they turned out like (there was lots of extra tofu):
Next, chop up all of the veggies into bite sized pieces.
Add 2 T EVOO to your wok or sauté pan along with a whole jar of thai red curry paste. It definitely will not kill you, I promise. Sauté on medium heat until Red curry paste begins to bubble. Add minced garlic, finely minced ginger, lime juice, thai basil goo and coconut milk. Stir to combine. I like my veggies cooked, like wilty cooked, so taste as you go along, but I increased my heat and tossed all of the veggies in.
Throughout the cooking process, I added a few extra teaspoons of red curry paste, but it still didn’t really give it the kick I was looking for. Anyone know how to spice up a curry dish?? I thought it was the curry itself, but I think there’s something more to it.
I cooked the veggies for about 20 minutes until my desired tenderness.
To plate: Rice, “Meat”, curry veggies on top, eggroll cut in half on the side. Siracha as required. Final product:
G’damn I need a real camera.
Confession: I love grocery shopping. It is definitely one of my stress relievers.
Another confession: I take pictures of weird produce and items at grocery stores.
I think the things on the left are golden beets, but the things on the right look like they came out of a Japanese Cartoon..
Now they’ve just gone too far..
Tis the season!
Let me tell you something, my mom is one of the most creative and talented people I have ever met. She’s made Halloween costumes for me, done crafts with us our whole lives, made her own paper jewelry, helped me with many a school project back in the day (letters from a fallen soldier from Gettysburg that looked authentic..? a two foot high knight made from sheet metal, what..?). Yah, she’s awesome. She can do anything, so she did.
Enter Kabeebees!. I think the most trouble she had starting the whole business was coming up with the name!!
You can find her here: www.kabeebees.com
or on Facebook: https://www.facebook.com/Kabeebees
Here are a few of my favorite pieces, some of which I own, some of which I’ve gifted and some of which I want:
The Radish Plate – I have this on a plate stand in my kitchen with backlighting, it’s spectacular.
The Stained Glass Leaf Glasses – I. love. these. glasses. I WANT them. ::hint, hint:: I gave them to some close friends for their wedding recently and the bride adored them.
Tall Shamrock Pilsner Glass – I’m Irish, enough said.
Name Cubes – How adorable, right? She’s been making them for all of the new little members of our family, and even made one for her friend’s dogs. Uhm, hello? Where’s my Berkeley light up cube?
HoHo Ornament – All of her ornaments are fantastic, and she even personalizes! Check out the snowball ornaments on her website – baby names, sports teams, you name it!
All ornaments ship completely free till Christmas! Peruse the online store and see just how amazing her products are. Perfect for weddings! I’ve already gifted Kabeebees products several times and have received nothing but the utmost appreciation for presents so special and unique.
Check her out!
p.s., it’s vegan paint.. 😉