Wednesday, August 27, 2014
Tuesday, August 26, 2014
Before D and I started C25K, we did a few different things.
First, we talked to our doctors. Before starting something strenuous like this, especially when you are overweight, it is always a good idea to make sure there are not any concerns that may impact you. Both of us got the green light so we were onto our next To Do, good shoes.
Since I have been working on the "run only when chased" model of running for the last 10 years, I went to my local running store to get fitted for new shoes that would work best for my gait and weight. I didn't want to start off with bad shoes that would result in injuries later. If you aren't a runner but would like to start, I would suggest getting professionally fitted. The guy who helped me looked at my shoes, had me walk and then jog a bit in the different shoes he suggested. It was amazing how different they felt.
Another confession here, I was a little worried about the shoes since I didn't want anything crazy colored. Have you been in a sports store lately? The display looks like rainbow blew up.
Brooks Ghost 7. I love them. They are light and have a lot of support. Perfect for someone just getting back into running.
So shoes in hand, it was onto my next To Do. Good bras. I had been getting by with so called high impact ones from Target. But now that I was going to be running, they just weren't going to cut it. Even with doubling up, there was still a lot of locomotion, if you know what I mean.
I got a bunch of recommendations from various community boards and ordered 3 different sports bras for large breasted women that had good reviews from both the community boards and Amazon. The Enelle, which looks a bit like a breast plate and two from Glamorise, the No Bounce and the Sport Double Layer. The Galmorise both worked out best. So they are keepers. I took the Sport Double Layer out for a test run for Week 1, Day 2 yesterday and it was glorious how little movement there was.
So now I have the shoes and the bras so there is no more excuse for not getting out there.
Week 1 is now done, though I did repeat Week 1/Day 3 since my knee was quite sore and I couldn't do all the runs the first go round. But tomorrow begins week 2. Each session is 5 minute brisk walk to warm up, 90 seconds followed by 2 minutes walking (for 20 minutes), followed by 5 minutes of cool down walking. It will be interesting how that extra 30 seconds will go.
If anyone else has done C25K, I would love to hear from you about your experiences, successes, trials and tribulations.
Monday, August 25, 2014
One of the things that D and I are working toward is eating more foods that we know the source of. Or foods we make from scratch. It is a bit more time consuming but we have found that the results are worth it.
As we work toward that end, a couple of months ago, I bought a cheese making kit from Amazon. This is the one - Mozzarella and Ricotta Cheese Making Kit. $25 and it has enough rennet and salt and citric acid to make many many batches of mozzarella cheese (something like 40 batches). And you can use the leftover whey to make ricotta cheese. So it is like a double win. It takes about 30 minutes, a gallon of milk and the stuff in the kit to make 3/4 of a lb of mozzarella cheese. The instructions are very easy to follow and our first batch turned out to be amazingly tasty. The only thing I would do differently is to get some food safe gloves since stretching the cheese when it is so hot is not entirely comfortable.
The cheese was softer and smoother than the stuff you get in the store. I added a bit of extra salt since I knew we would be using it for a Caprese Salad appetizer later that night.
Cheese making aside, this is one of the easiest appetizers ever and perfect for a summer evening on the patio.
- Fresh Mozzarella Cheese
- Fresh Tomatoes
- Fresh Basil Paste (which is what you use when Meijer is totally sold out of fresh Basil and ends up being so good)
- Olive Oil
- Grey Finishing Sea Salt
- Slice fresh mozzarella into thin slices about 1/4 inch thick
- Spread a thin layer of basil paste onto each slice
- Slice tomato the same thickness
- Layer on a plate
- Drizzle with olive oil
- Sprinkle with finishing salt
You can serve with a basket of crostini or do as we did and skip those letting the tomato, basil and cheese flavors shine alone. Don't skip the glass of wine, though. :)
Friday, August 22, 2014
Up until now, we have mainly been watching what we eat and doing some exercising, mainly riding the exercise bike and walking. This has been pretty successful and I am down almost 38 lbs from January. D is down about 30 lbs. Woo hoo! Seeing the scale slowly move downward has been a positive thing.
However, now it is time to step it up a notch and really get serious about the exercise thing. So we have started Couch to 5K or C25K as it is often called. It claims to get you ready to run a 5K in 9 weeks. We will see if that actually happens. I haven't run any real distance in almost 10 years. So this is the first in a series to let you all know how it goes.
We do have an end goal to our training. A Zombie Dash at the end of October. We thought we would celebrate our 7th wedding anniversary by running from zombies. (we are so romantic!)
I will be updating weekly on our progress. So far week one has been a success, we have 2 runs under our belt with the third planned for Saturday. Willow and Cricket join us and seem to love getting out and moving a little faster and further than our usual walks.
In case you want to start your own C25K program. I copied it from the Cool Runnings website.
Wednesday, August 20, 2014
Monday, August 18, 2014
Making my Dad a strawberry pie for Father's Day is becoming a regular tradition. Two years ago, I made him this baked strawberry pie. Last year it was a strawberry meringue pie. After getting one baked and one fresh, Dad said he like the fresh kind better. I have to say, I agree.
So this year, the search was on to find another fresh strawberry pie. Brown Eyed Baker to the rescue! I have actually made this pie twice and the recipe below is with my minor modifications. And since I am not great at making pie crusts, I just went with store bought and it was still delicious. So if you are like me and have a tough time with pie crusts, don't feel bad about going with store bought.
The Father's Day Pie was a huge hit and according to my mother, he only let her have one piece. Upon that news we made him another one for his birthday and he was so excited to see the candles in his birthday pie.
Fresh Strawberry Pie
Source: Brown Eyed Baker
1 frozen pie crust
4 pints (about 4 pounds) fresh strawberries, gently rinsed and dried, hulled
¾ cup granulated sugar
3 tablespoons cornstarch
3 teaspoons pectin for low-sugar recipes(make sure it says for low/no sugar on the container or box)
Pinch of salt
1 tablespoon lemon juice
- Prepare pie crust according to package instructions
- Select 6-7 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large.
- In a food processor, puree the berries.
- Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan.
- Stir in the berry puree, making sure to scrape the corners of the pan.
- Cook over medium-high heat, stirring constantly with a heatproof rubber spatula, and bring to a full boil.
- Boil, stirring consistently to prevent scorching, for 2 minutes to ensure that the cornstarch is fully cooked (mixture will appear light and frothy when it first reaches a boil, then will darken and thicken as it cooks).
- Remove from heat.
- Stir in lemon juice.
- Let cool to room temperature.
- Check the remaining berries and measure out 3 pounds of the reddest and prettiest ones; halving only extra-large berries.
- Add the berries to the pot wit the the glaze and fold gently with a rubber spatula until the berries are evenly coated.
- Pour the berries into the pie shell, piling into a mound.
- Turn any cut sides face face down so all you see is the outsides of the berries.
- Arrange the berries so that holes are filled and the mound looks attractive.
- Refrigerate pie until chilled, about 2 hours.
- Serve within 5 hours of chilling.
Saturday, August 16, 2014
This week's menu plan is a boring one.
A is leaving to go back to his mother's house. We did lots of entertaining at the end of the week and over the weekend so will be subsisting on leftovers for most of the week. But it will clean out the fridge and freezer!
Sunday: Pool Party at my Aunt and Uncle's house
Monday: Forage in the Fridge
Tuesday: Forage in the Fridge
Wednesday: Forage in the Fridge
Thursday: BBQ Chicken, salad, quinoa/rice medley
Friday: Pork Milanese, brown rice, salad
Saturday: Forage in the Fridge
Friday, August 15, 2014
Last summer we decided that we needed a better back yard. Not because it is small but because it wasn't very good for entertaining. We had a patio and a deck but not space for both seating and dining and a grill. After brainstorming for a bit, we came up with a plan. The first part of the plan was to add more and better entertaining space.
First up, remove the rickety railing on the existing deck and replace it with something that was up to code (and wouldn't collapse if someone leaned on it). Then, add a step up deck, or patio deck as I call it, to the other side of the patio.
Here are some old photos from when we moved in. The railing on the deck is less than 3 feet high and moved when you leaned on it. Not exactly conducive to feeling safe.
Here is another view of the rickety railing.
And that little deck to the right of the photo was off our master bedroom. It was only about 4 feet by 6 feet. Not exactly a spot for doing anything but standing there.
Since these are pretty big projects and not something we wanted to tackle ourselves, we hired this out. I asked around at work and got a great recommendation from one of my colleagues. Dave the Fireman. He is a full time fireman who does work like this on the side. We were so happy with the result. We have referred him to several other people, who are also very happy with his work. I am so happy we found him!
First up, our new "step up deck" off our bedroom. It is glorious! So much space!
It runs right into our patio. So nice!
Here is the new railing on the existing deck.
Here is a view of the the whole back of the house.
We have almost 65 feet x 12 feet of entertaining space. When it was all done we weren't quite sure how we were going to fill it all up.
But don't worry, we have managed to make some progress on that front. I will be sharing some patio lights, a fountain, patio furniture and a dining space.
Wednesday, August 13, 2014
Monday, August 11, 2014
Back in June, D and I went strawberry picking. This is the 4th year we have picked at this farm and we now make it a priority to get there and pick a bunch of berries every Spring. This year's haul was almost 20 lbs. We would have picked more but our backs and knees just couldn't take it. Next year we are bringing 2 gallon buckets to sit on like we saw some others doing.
If you follow us on Instagram, you may have seen this photo of the fields that we were picking at.
In addition to freezing a bunch for smoothies, I was perusing Pinterest to see what possible tasty treats we may need to make. So many possibilities but in the end, I decided that these mini muffins were one of the delicious treats treats we needed to make. Plus, doesn't everything taste better when it is mini?
Fresh Strawberry Mini Muffins
Modified from Flavor Mosaic
1 cup white sugar
1/3 cup applesauce
1/3 cup skim milk
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup fresh strawberries, chopped into small pieces
2 tablespoons all-purpose flour
Preheat oven to 350 degrees F.
Spray muffin tins with baking spray.
In a large mixing bowl, add the egg and sugar and mix on low until combined.
Add in vegetable oil, milk, vanilla, continue mixing on low.
Mix 1-1/2 cups flour, salt and baking powder in a bowl.
Slowly add to liquid mixture until combined.
In a small bowl, toss strawberries with 2 tablespoons of flour to coat.
Manually fold in Strawberries into the batter.
Fill mini muffin cups about 1/2 full.
Bake for 12-15 minutes or until done.
These were delicious and the perfect accompaniment to our morning cup of coffee.
Saturday, August 9, 2014
Time for this week's menu plan. We have been slacking on this over the summer but A is with us this week so we definitely have to make a plan since we are pretty busy with activities and family coming over.
Sunday: This one is A's pick so we are having Surf and Turf - steak and crab legs, baked potato, cole slaw, corn on the cob with al fresco dining on the deck.
Monday: Parmesan Sage Pork Chops, salad, new potatoes
Tuesday: Forage in the Fridge (D and A will be out of town) so this pretty much means I will eating microwave popcorn, Diet Coke and string cheese for dinner. :)
Wednesday: Salsa Verde Chicken Enchiladas, salad, Spanish rice
Thursday: Ground turkey Stuffed shells (modified from this recipe), salad
Friday: Forage in the Fridge (aka leftover night)
Saturday: Burgers and brats. D has a great cheese stuffed burger recipe.
I am also planning on making some blueberry coffee cake and maybe some blueberry ice cream since we went blueberry picking yesterday.
Friday, August 8, 2014
There is something about Fall that calls for a bulky Irish sweater. They keep you so warm and toasty. I am thinking this 3/4 length coat with hoodie would be a great addition to my wardrobe. I think this would be perfect for a football game or a hayride.
This is the one I want for the living room since diamonds are the new chevron, right? My only fear is that the design might be to busy and make one dizzy.
Do you have anything interesting on your Fall wish list? Or am I the only one dreaming of cooler temps right now?