For this weekend’s update, I figured I’d include a couple recipes to keep things interesting.
Kb snatch 10/10
Done all together, break up sets any way you see fit, do in any order. For time. All kb work done with the 44, man-makers done with 2x 35lb dumbbells.
2x second set must be done faster than the first.
This was good work, two sets all out 4-5 minutes of work each.
Jitz, learned a take-down that really didn’t make sense to me, there seemed to be a pretty obvious counter to it. Rolled 3x or so, lots of movement.
Then went to the gym. Kept it short, but got in the work that I missed on Thursday:
Deads (for speed):
Worked up to 405+chains.
Did singles till the bar speed stalled (6 sets)
Chest supported rows:
4x5 @ 160
Sunday, started off with some Turkey sausage that I made. I don’t know why more people don’t make their own sausage patties. It’s far cheaper, you can control the quality of the meat that you use (which is huge if you know what kind of crap is used in prepared sausage); there are no preservatives or crazy chemicals (assuming you don’t put any in yourself). Knowing your source of your food is huge. If you ingest animal protein get to know your purveyor, if you eat seafood, this is even more key.
Basic breakfast patties:
1.25 lbs of lean pork/dark poultry meat
1 Tsp fennel seeds
4-5 leaves of sage chopped fine
1 tsp cayenne
1 large pinch of salt
1 small pinch of sugar
Several grinds of black pepper.
Mix, leave in a bowel in the fridge overnight. Cook a small piece and taste to test the seasoning, and adjust as needed.
Obviously this is very basic, you could add some cooked apple or onion, if you like things hot you can add more cayenne, or any other spices you like. It’s personal and customizable. Go nuts.
From there we went to Ikea, and REI picked up some new slip covers for our living room (needed thanks to the cat) and hung out with Paul for a bit.
I put the furniture together, and then cooked dinner:
Pumpkin shrimp curry:
This is a lazy man’s curry in that I use red curry paste. If you have a recipe for red curry that you like have at it. Also if you want to roast your own pumpkin and mash it, that would actually be better, but it will also take about an hour and a half.
3 carrots (rough chop)
1 red onion (sliced thin)
2-3 bell peppers (sliced thin)
Garlic 4-8 cloves minced
1-2 chilis (to taste, minced or sliced)
1 thumb sized knob of ginger (minced)
2 lbs of shrimp (de-veined)
1-2 Tsp Red Chili paste
1 can coconut milk
1 can cooked pumpkin.
2 Tsp vegetable oil (something with a high smoke point)
1 tomato diced
1 pinch fresh thai basil
Get your mis en place together. Once you get rolling there won’t be time to cut anything else up.
I usually do this in a wok, but if you don’t have one a big pot or saucier will work. Crank the heat up to high and let the pan warm up.
Splash in the oil and follow immediately with the carrots. Stir to keep from sticking and burning. Once they get a little color, add the onions and bell peppers with a pinch of salt. Keep tossing until they start to turn clear, add the hot peppers, garlic, and ginger, toss for about a minute. If your shrimp are raw add in now, if pre-cooked wait till just before service. Add the pumpkin and stir for just a minute till it gets incorporated and turns slightly darker. Add the coconut milk and the chili paste, and turn the heat down to low. Stir occasionally until the carrots are cooked but firm. Serve in a soup bowel with tomato and basil.
Ice cream with spicy peach compote.
1 small bear of honey
1 pinch salt
1 tsp cayenne
½ tsp nutmeg
1-2 scoops of vanilla ice cream per diner.
Put all of the honey salt and spices in a sauce pan on med-high. Stir occasionally until the honey starts to bubble. Slowly turn the heat down till the honey just simmers for 10-15 minutes or until the honey turns from golden to deep brown. Add the peaches and stir for 1-2 minutes. Refrigerate and scoop over vanilla ice cream.