The first crock pot recipe I can remember making was a pot roast, made with Lipton onion soup mix, among other ingredients. Delicious, if I recall. This version uses some less processed stuff: beef broth, paprika, ground pepper and a lot of root vegetables. So many, actually, that we tooka bunch of the chopped carrots, parsnips and onions into the oven for separate roasting.
Delicious, again.
Thanks to Sue & fam, for the cookbook gift and countless ne recipes to try
I stopped logging these here. Got lazy and just started ‘liking’ the “WODs” on the gym’s Facebook page. This one was a doozy, so I will share. It could have been that it felt more tiring because I’ve officially gone Paleo for a few weeks, and the lack of grains is driving me nuts (also driving me to nuts, ha ha).
3x:
the time cap was 21:00, which I didn’t make. I was more like 22:48.
doozy.
2 new, 2 old. What should I do for 2013?
The only resolution I could resolve to make (since I’ve long stopped doing official New Year’s Resolutions … who does those, anyway?) was that I intend to try something new once a month. At minimum it could be a new restaurant or a new recipe. For January I’m toying with the idea of going Paleo for a week. I’ve considering kicking my devices habit for a spell (did I mention the new Surface the minions at the Firm all received?). I suppose reading a new book once a month will not count because I most likely will be doing that away, what with my 67-books-in-2013 goal I’ve set for myself on Goodreads (guess I’m already behind on that one…) But for sure, I will include a new race.
My 2012 racing season was far less strenuous than the previous year in that, I basically trained for one big race and didn’t do any cycling events, and I didn’t stress out about not being signed up for something EVERY month, which got kind of old kind of fast. I ran two races I hadn’t done before, and two that I had. My goal this year again (one of many, I guess), will be to run a race I haven’t done before, just don’t know which one yet. Probably something longer than a 5K since those are a dime a dozen.
The crazy person inside me thinks about travelling to CO in May to run the Bolder Boulder with my sis. Because going from a sea-level city to a mile-high city to run a 10K sounds like SUCH a good idea, eh? But, it would pose an interesting challenge. Thinking about it.
Other races I should consider? Bring ’em on.
Had hoped to get something up before the end of the year, but we spent the last week in Colorado and I wasn’t in the blogging mood. I basically had to get away from the Interwebs for a while, so spent much of my time there (when I wasn’t playing with niece and nephew and child and being social with my family), with my nose “in my kindle”. I said I had to get away from the Interwebs, not ALL electronic devices!
So… some final pics from the end of the year:
Yum? Actually, yes, these paleo-friendly cookies were yum. Tasted kind of like a chocolate macaroon.
Bourbon Pumpkin Cheesecake: I resurrected this classic in my repertoire, which I don’t think we’ve had since the toddler was born. Delish, and Lily ate it up like there was no tomorrow.
Chicken Stew and Biscuits: A reprise of an earlier slow cooker diary entry. Just as tasty the second time around.
Hm. Thought I’d have more photos to share. So I leave you with these fantastic Gingerbread Houses that Lily and I made while in CO (you all remember the “Shantytown” we built a few years ago, right?):
Note the construction continuing in the background by the niece
And on to 2013!
Wendler 5-3-1
Deadlifts, 90% 1RM…
5@40%
5@50%
5@60%
3@70%
3@80%
3@90%
AMRAP 20 min
300m run (ie to blue wall)
12 back squats
12 box jumps
12 pushups
5+ (got through the run and 10 squats)
Wendler 5-3-1 continued, today was Press. 1RM: 57
Warm up
3@70%
3@80%
3+@90% (8, since I was using someone else’s chart. From this my max was formulated)
Then,
250m row
3-6-9
Deadlift @50% 1RM
KB swings
250m row
6-9-12
Deadlift
KB Swing
250m row
3-6-19
Deadlift
KB Swing
Couple things going on … one I’ve noticed I’m terrible at math this early in the morning. 2 overall I’m Currently at a crossfit crossroads. Maybe more later
Testing one rep maxes for this Wendler 5-3-1 program. Today was deadlift: 145 lbs
10 50% of 1-rep max
20 wall balls
20 overhead weight lunge
Run to old firehouse and back
X3
The significance here is that I was done first which is rare, though it is possible everyone else was using more appropriate (ie heavier) weights than me …
4 rounds of
Max reps Pull ups Strict (4-5 using a red band)
20 Box Jumps
Firehouse Run
Good one.
P.S. 5reps max in the Clean … 75lbs
Your welcome
I can’t take all the credit. I saw this in “Wild Animal Baby” (now Ranger Rick Jr.) magazine, April 2012
Super easy …
1 slice toast with peanut butter cut diagonally used for body and wing (I cut the wing piece in half)
raisin for the eye (k we didn’t have raisins so I used a piece of fig)
Orange cheese for beak
Pretzel thins for legs & feet
Gummy worm
Voila!
Are you going to make the good noodles, Mommy?
Um, I hadn’t planned on it. But now that you mention it …
So, is there a co-relation between me gaining a few pounds and us digging into a slow cooker meal every week? Perhaps. I’ve definitely enjoyed more pasta lately. Maybe I’m fattening up for winter. Well, golly I hope not. But before I go off to South Beach again for the 11 days before Thanksgiving (really? Only 11?) let me indulge us with another rich meal.
I took the husband’s red sauce ingredients and made a meaty sauce in the slowcooker to top over “the good noodles” (fresh parpadelle). The husband also had bought a loaf of rosemary bread (what’s with the carbs?), and that was our meal. Oh yeah, some salad, too.
soo good, yet sooo bad.
This stuff is good. Really good, but it made us feeling pretty cruddy afterwards. I think it’s the saturated fat glut that puts our normal diets in an unbalanced state. As fun as it was to make, as amazing as it was to smell all day, as delcious asd it was over the good noodles, I don’t think we’ll be pulling this one out for a while.
Ingredients:
ground lamb and pork, equivalent to 1 lb
1 carrot, finely shredded
8 oz mushrooms, sliced
sliced sweet onion, to your preference
28 oz can crushed tomatoes
6 oz can tomato paste
garlic flakes (or real garlic. we do’nt use much of the real stuff because it doesn’t sit well, but i may as well have)
Italian Seasonings, salt, pepper
Red Wine
Brown the onions and meat in some olive oil. Deglaze the pan with some red wine and throw it all in the SC. Add the crucshed tomatoes and half of the tomato paste. Vegetables, more red wine, herbs and spices. Mix it up. Turn the SC to High and cook for 4-ish hours. At the 4 hour mark add in and mix well the rest of the tomato paste. Cover and notch it down to low for another hour or so. Served on top of fresh parpadelle noodles. Yum.