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Month: January 2013

Oscars 2013: Lincoln

Oscars 2013: Lincoln

I have yet to make it out to see this movie, but I am super excited to see Daniel Day Lewis. Just look how MUCH he looks like Abraham Lincoln in this movie poster!

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Uncanny, right?

Actually, I don’t want to start getting sued for using celebrity photos on my blog. I best read myself up these here laws of the land before I keep pasting in photos of DiCaprio. You never know when you might run across a meany, right? Not everyone can be as sweet and cooperative as Lance Armstrong.

Hubby has to use the computer, I’ve got a lot to say. Gotta type fast.

First, I’m still loving my iPhone and all of its crazy auto corrects. I don’t know where the idea came from that you have to had typed a word before your phone will correct what you are writing to said word. Example:

Husband (while at the grocery store, using the list I sent via iphone) – “Did you really want me to ask where the Adonis is?”

Me – “You mean, the adobe?”

Husband – “Is that what it’s supposed to say?”

I told him to ask someone where they keep the Greek Gods.

Of course, I can’t write about some of the other auto corrects. That’s what http://www.damnyouautocorrect.com is for, right? On to the pie!

pie

 

It’s no secret that Abraham Lincoln loved apple pie. It’s not really common knowledge, either. But the info is out there and I’m happy it is, I needed an easy Oscar food connection. Zero Dark Thirty is ka-hilling me! I figured that Lincoln, the progressive that he was, would totally be down with making an inclusive apple pie for all to eat. Hence, vegan, gluten-free apple pie!

Oscars 2013: Lincoln
 
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Author:
Recipe type: Dessert
Cuisine: Pie
Serves: 8
Ingredients
  • Crust
  • 1½ cups almond meal (see note)
  • ¾ cup rice or sorghum flour
  • ½ cup tapioca flour
  • ¼ cup arrowroot flour
  • ¼ cup unrefined sugar
  • ½ tsp sea salt
  • 2 tsp xanthan gum
  • ¾ cup + 2 tbsp organic extra-virgin coconut oil (kept at room temperature, so it’s easy to measure, but not melted, see intro notes)
  • 7½ – 8 tbsp icy-cold non-dairy milk (add ice cubes to milk)
  • Filling
  • 2 tsp. freshly squeezed lemon juice
  • 3 Tbsp. pure maple syrup
  • 3 Tbsp. tapioca starch flour
  • ¼ cup unrefined sugar (I like coconut sugar)
  • 1¼ tsp. ground cinnamon
  • ⅛ to ¼ tsp. freshly grated nutmeg
  • ⅛ tsp. ground allspice
  • ⅛ tsp. sea salt
  • 6 cups peeled, cored, and thinly sliced apples*
  • 1 double piecrust (recipe above)
  • Splash of nondairy milk, to brush pastry
  • 1 to 2 tsp. unrefined sugar, for sprinkling
Instructions
  1. In a food processor, add the almond meal, rice flour, tapioca flour, arrowroot flour, sugar, salt, and xanthan gum. Process for a few seconds to incorporate these ingredients. Add coconut oil, and pulse through briefly to begin to break up and incorporate. Then, add milk, a few tablespoons at first (for double crust; one tbsp at a time for single), pulsing through, and then one tablespoon at a time after that, pulsing through until the dough has just come together and has started to form a ball (doesn’t have to be one unified ball, just until some of the dough has started to come together).
  2. Remove dough from processor and shape into a ball. For the double-crust, divide the dough in two (you can weigh each half if you like for precision, but it’s not necessary). If the dough has become warm, shape into a flattened disc, wrap in plastic wrap, and refrigerate for about 20-30 minutes. (You can also refrigerate this dough for a few days before using, and remove from fridge for an hour or two before rolling, long enough for the coconut oil to soften again in the dough).
  3. When ready to use, place flattened disc between two sheets of parchment (for easiest rolling). Roll the dough out to about 2- 2½” larger than your pie plate (see note). Place bottom crust in greased (see note) pie plate.
  4. Place crust in freezer for 15-20 minutes while preparing filling (ex: Apple Pie, p.<>), or prebake crust (see note) if you will be using a no-bake filling in the pie.
  5. For a double-crust, roll out the second-half of dough, place over top of filling, and crimp edges (don’t trim edges, the baked crust is too tasty, and even if thicker in spots, is still fabulous, so keep things rustic).
  6. Follow directions for specific pie filling, and if using double crust, it’s a nice idea to brush the top with a little non-dairy milk and sprinkle a little sugar over top.
  7. Pie Instructions
  8. Preheat the oven to 400°F.
  9. In bowl large enough to hold the sliced apples, combine the lemon juice with the maple syrup and tapioca starch flour, stirring well to incorporate fully. Stir in the sugar, cinnamon, nutmeg, allspice, and salt. Add the apple slices to the mix- ture, and toss to coat.
  10. Transfer the filling to the bottom piecrust (you can prebake this crust for 10 to 15 minutes, if you like, but this is not necessary).
  11. Moisten the edge of the crust with water (you can skip this step if using the Gluten-Free Piecrust, as it easily holds to bottom crust), and place the top crust over the filling. Cut a few slits in the top crust to allow steam to exit while baking (alternatively, you can use cutout pastry shapes to form the top crust, or a lattice-top crust). Brush the top crust with the milk and sprinkle a teaspoon or two of sugar over the top.
  12. Place the pie in the oven (with a baking sheet on the rack underneath to catch any drippings) and bake for 20 minutes. Then lower heat to 350°F and bake for another 30 to 35 minutes, until the top is lightly browned and the juices are thickened and bubbling, watching that the outer edges aren’t browning too fast (see “Making Vegan Piecrusts,” page 239). To check for doneness, pierce through the pie (where open or vented) with a skewer or sharp knife. If the apples are not tender when pierced, allow to cook for another 5 minutes.
  13. Remove from the oven, transfer to a cooling rack, and let cool for an hour or more before serving. This pie is delicious served with vanilla nondairy ice cream, or Lemon-Scented Whipped Cream.
! Next time, I will use butter to make my crust, as I can get tired of coconut oil fairly quickly. The recipe for the crust is not a tough one, though I’d suggest starting with a single crust if you aren’t a super baker. (You can join my club, non-baking stars.)

iDinner – Broiled Tilapia and Potato Soup

iDinner – Broiled Tilapia and Potato Soup

I’ve joined the cult of i. Man, I had no clue how much better life would be once I became an iPhone user. Sounds awful, I know, but it’s kind of true! Dinner apps are making my family much happier and I sense my grocery bill headed in the right direction. No more grabbing what is familiar or what we typically stock the fridge with for dinner. I can actually go in with a meal plan and a list. Yes, I know, thank you for welcoming me to 2003.

First dinner up came from the Whole Foods Recipe app. I love how I am able to build a quick grocery list and check off the items I already have at home. I was able to shop fairly peacefully with both kids in tow.

Knowing I needed a quick and easy dinner, I searched for a fish recipe and took my chances. After hearing Tilapia referred to as a “gutter fish”, I stopped buying the versatile, inexpensive, dinner saver. However, yesterday’s recipe helped me forget about the humble beginnings of a fish that seems to be plentiful and best of all, boneless! It may not win any beauty contests, but this fish came out really creamy and FULL of flavor!  I am super impressed by this recipe!

Broiled Tilapia with Parmesan and Herbs

chicken parm

Your fish will probably turn out a little crispier if you keep your pan close to the broiler, my rack was set a little low. I also used larger fish than suggested and worried about the dish drying out under a high broiler for a lengthened amount of time.

Tilapia with Parmesan and Herbs
 
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Author:
Recipe type: Fish
Serves: 4
Ingredients
  • ½ cup freshly grated Parmesan cheese, divided
  • 2 tablespoons low fat mayonnaise
  • 2 tablespoons Greek-style yogurt or sour cream
  • 2 tablespoons melted unsalted butter
  • one small lemon (about 2 tablespoons juice), Juice and zest of
  • ½ teaspoon dried basil
  • ½ teaspoon dried tarragon
  • ⅛ teaspoon onion powder
  • Sea salt and freshly ground black pepper, to taste
  • 4 (6 to 8 ounce) farm-raised tilapia fillets
Instructions
  1. Combine ¼ cup Parmesan cheese with remaining ingredients (except fish). Coat fillets with mixture and place in baking dish or shallow platter and let marinate for 15 to 20 minutes. Preheat broiler. Transfer fillets to a foil-lined broiler pan. Spoon a few tablespoons marinade on top and sprinkle with remaining Parmesan. Broil 4 to 6 inches from heat until topping is lightly browned and fish flakes easily with a fork, 5 to 8 minutes.
 

You can also find the Whole Foods recipes on their site.

The carrots on the side remind me of Nana. I’m pretty sure she used to make them. No, I’m sure, she did. This is Nana as in banana. See “Just Like Grandma Used to Make” for further Nana discussion. I simply melt a chunk of butter (I know, let’s just move on) and stir in a small heap of brown sugar. While the butter is melting, I steam sliced up carrots for a few minutes before letting them saute in the butter/sugar pan. Easy as you pleasey.

 

Next dinner, Perfect Potato Soup.

Potato Sopu

The lights are low at home tonight, so the soup looks more yellowish than it truly is. You can see a beautiful photo of the soup at The Pioneer Woman’s page with the original recipe. I won’t repost it here, because it’s not a friendly blogger thing to do.  That lady has a ‘spensive camera and more importantly for her photo, daylight.

This was good. Ga-hood. Hubby and kids will eat it and ask for more good.

The ingredients are not expensive, with the exception of bacon. The soup is comforting and we are all happy on this chilly January night. Thank you Pioneer Woman!

I found this recipe by searching another fun app, Food on the Table. I’ll let them describe their own magic.

With our app you can:

✓ Make a weekly menu with the meal planner
✓ Find budget meals and shop based on sales
✓ Get in shape with a healthy grocery list
✓ Shop with kid friendly recipes
✓ Create a family meal plan for everyone
✓ Get sales from USA grocery stores

I’m still learning to use my Foodily app, which I can best describe as a Facebook/Twitter platform for food. I don’t get it, but I’m hooked!

What are your favorite food apps? I can’t get enough!

Next time I see you I’ll have another Oscar posted ready. Off to clean and work my part-time super modeling job. Goodnight!

 

Django Cake

Django Cake

The next Oscar nominated movie of the series is Django Unchained, a Southern style Spaghetti Western from Quentin Tarantino. And it’s a tasty one!

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I am seriously hurting for ideas on how to incorporate Zero Dark Thirty into SOME kind of food. If you have any crafty thoughts you’d like to share, please do! If I use your idea, I will send you a $10 Starbucks card. Free coffee for your brainpower, it’s easy.

Are you ready for it? Straight out of Candie Land and topped with Django’s signature…

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If you haven’t seen the movie, Leonardo DiCaprio plays a sadistic plantation owner, who offers Django and his travelling partner some white cake at a crucial moment in the film. This next statement shouldn’t surprise you. Quentin Tarantino often incorporates guns and blood into his films. Alas, Django Unchained is too, a bloody flick.

The strawberry sauce (do I have to tell you it’s supposed to be blood?), which drips over and puddles under the Django White Cake, is simply sugared up strawberries with a bit of cocoa powder for depth. You can easily change the flavor with any berry you choose and same goes for the cake. To keep your cake white-ish, be sure to use clear extract. This recipe calls for whole eggs, leaving you with an almost white cake. The almond flavor lends itself well, but vanilla would work perfectly too.

It’s hard to tell from the photo, but there is a white layer of cream cheese frosting between the layers and on the top of the cake, it helps mask the tint of the cake, holds it together and gives it an extra layer of flavor.

How does it taste? It tastes “You better hide this cake from me, because I WILL find it in the middle of the night and eat 3 pieces” good. It tastes, “I am going to hide in the bathroom with the shower running and eat another piece” good.

Django Cake
 
Prep time
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Author:
Recipe type: Dessert
Cuisine: Cake
Serves: 8-12
Ingredients
  • 1 cup sugar
  • ½ cup butter
  • 2 eggs
  • 2 teaspoons almond extract (make sure it’s clear!)
  • 2 cup cake flour
  • 1¾ tsp. baking powder
  • 1 cup milk

  • Frosting
  • 2 cups strawberries
  • ¼ cup water
  • 1 cup granulated sugar
  • ⅛ cup cocoa powder
  • 1 brick cream cheese
  • 2 cups powdered sugar
  • ⅛ – ¼ cup milk
Instructions
  1. Preheat oven to 350 degrees, prepare chosen cake or cupcake pans with spray or butter and a sprinkling of flour.
  2. In medium bowl, cream sugar and butter. Beat in eggs, one at a time. Stir in almond extract.
  3. In separate bowl, mix flour and baking powder.
  4. Gently mix dry ingredients in with the wet.
  5. Stir in milk until batter is smooth and pour into pans.
  6. Bake 30 minutes or 25 for cupcakes.
  7. Let cake cook before frosting.

  8. Frosting
  9. In a medium saucepot, bring berries, water and sugar to the point of boiling.
  10. Lower heat and stir sauce until it thickens a bit and sugar is melted.
  11. Mix in cocoa powder and set aside to cool.
  12. (You can also use a Vitamix or Blendtec to make the sauce if you have one!)
  13. Blend together cream cheese and powdered sugar. Add milk slowly and only if mixture is too dry. That’s it!
 

iphone January 2013 096

Now, gotta go pay the bills. I know you may not believe this, but I don’t actually get paid for being wife and mother of the year. No one has actually ever accused me of being wife or mother of the year, but I totally know lots of people are just thinking it, so it must be true.

Oscars 2013: Life of Pi

Oscars 2013: Life of Pi

Next movie up, Life of Pi!  After dropping $15 for a matinee in 3DXD, I was a little worried that I had fallen prey to a cinema gimmick. Half way through the film, I realized I had never experienced something as visually stunning as what I was witnessing. My next thought? I’m totally gonna make Life of Pi Fish Pie!

Life_of_Pi_2012_Poster

Based on the best-selling novel by Yann Martel, is a magical adventure story centering on Pi Patel, the precocious son of a zoo keeper. Dwellers in Pondicherry, India, the family decides to move to Canada, hitching a ride on a huge freighter. After a shipwreck, Pi finds himself adrift in the Pacific Ocean on a 26-foot lifeboat with a zebra, a hyena, an orangutan and a 450-pound Bengal tiger named Richard Parker, all fighting for survival. – IMDB

Fish pie is not a dish we hear a lot about. I had vaguely remembered seeing a recipe for a fishy casserole in Jamie Oliver’s book, Jamie’s Food Revolution. Many posts  mention my love for Jamie and his recipes. I’ve yet to make one of his dishes that didn’t turn out. Was that a double negative, or only one and a half? I still need to buy Jamie’s Food Revolution, I’ve checked it out from the library many times over, yet haven’t dropped the cash for the actual book. (Birthday, Jy?)

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You can find near anything through Google, yet I could NOT find this recipe online, written for an American cook. I had to ask the fishmonger at Sprouts what 1 kilogram of fish means pound-wise. I had a list of fish that I hadn’t heard of before either. Lacking in both math and fish knowledge, I wound up purchasing enough cod and tilapia to equal somewhere close to two pounds.

Fish Pie
 
Prep time
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Author:
Recipe type: Main Dish
Cuisine: Casserole
Serves: 8
Ingredients
  • 5 large potatoes, peeled and diced
  • 2 eggs
  • 2 handfuls spinach or kale
  • 1 onion, finely chopped
  • 1 carrot, halved and diced
  • olive oil
  • 1¼ cup heavy cream
  • 2 cups grated cheddar
  • juice of 1 lemon
  • 2 pounds white and boneless fish
  • salt and pepper
Instructions
  1. Preheat oven to 450 degrees
  2. Put the potatoes into a pot of salted, boiling water and boil for 10 minutes
  3. At the same time, hard boil the 2 eggs and quarter when cooked and cooled
  4. Steam the spinach in a colander over the pan that has the potatoes for 1-2 minutes
  5. When the spinach is done, remove from colander and squeeze out excess water
  6. Drain the potatoes in the colander
  7. In a separate pan, sautee the onions and carrots in a little olive oil for about 8-10 minutes
  8. Add the cream and bring just to a boil
  9. Remove from the heat and add the Cheddar cheese and lemon juice
  10. Put the spinach, fish and eggs in an large casserole dish
  11. Pour the creamy sauce over the fish
  12. Mash the cooked potatoes – adding a bit of olive oil, salt and pepper
  13. Spread the potatoes on top of the fish
  14. Place in the oven for 25 – 30 minutes
 

The original recipe has a few changes and additions. For the fish, Jamie uses a mix of smoked Haddock, salmon and raw King Prawns. He also adds some tomatoes, fresh chili and celery. For the original British version of this dish, visit Jamie’s site.  The version I recreated was found at Grouprecipes.com and written by the elusive, Debra47.

I wasn’t sure what would end up coming out of the oven, but I am happy to say this was a seriously comforting casserole. Perfect for a cold winter night, paired with a Hefeweizen (or diet coke) and two fuzzy socks on your feet. Enjoy!

SAMSUNG

Oscars 2013: Argo

Oscars 2013: Argo

Movies and Munchies has taken some time away, as Mr. Movie Fuel has been finishing up his Master’s degree in old people. Sorry, I still haven’t finished my first cup of coffee. It’s actually a  Masters in Health Care Administration with a focus in Gereontology. If I haven’t mentioned already, Jy is a way better person than I am. He works in a hospital, which I think is just the worst place to be, ever. His hospital is super nice and I loved having my kids there, but I have no desire to work around sick or hurting people. I’m thankful for people like Jy, for Special Education teachers, for all those who work the hard manual labor jobs out there. So thankful for the people who do all the things lots of us could never do. Buy someone you appreciate a coffee today. I will too!

Ok, enough mushy, smooshy. Let’s talk move food! Last year we weren’t able to get in as many movies as I had hoped to, so I’m starting early this year. We will be skipping the movie reviews, so Jy can focus on school. Let’s do this! First up, Argo!

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Quick Synopsis –

When six Americans take refuge in the Canadian embassy in Tehran during the 1979 hostage crisis, U.S. government agent Tony Mendez turns to Hollywood for help.  Working with a producer and a makeup artist, he devises a rescue mission that centers on the creation of a fake film production company scouting locations in Iran. – Source

I loved this movie, even if it stretches some truths and is totally American biased. I’m not looking at it as a documentary and I understand the responsibility of the entertainment industry to be respectful in retelling history. But, it ain’t my fight to fight. All I need to worry about is how to put Argo on a plate for an Oscar night party.

As our good friend Janet, from Rhode Island says, “Not for nothing…”I haven’t actually held an Oscar night party since I’ve had kids.

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Wondering what you are looking at here? These are Ghorabiye, Ghoribia, Qurabiya or many other a named cookie, originating in 7th century Persia. The ones on my plate are Ghoribia, and they come from Rad Lisa’s mother in-law, Armine Pechdimaldji. Armine would make these when her and Lisa’s father in-law owned the Olympia Deli in River Edge, New Jersey. How cool is that?

I was given another recipe from an Iranian friend, but it was a little more complicated and opted to make the Armenian version of the cookie. For all intents and purposes, these cookies represent the Iranian people of the movie. If you want to get super Iranian authentic, you might have to do some digging. I read somewhere that people in the Middle East don’t use brown sugar. Is that true? Anyhow, here’s the super easy recipe for Ghoribia cookies, really yummy shortbread bites that are hard to stop munching on!

If you are wondering why a couple of the cookies have pistachios in the middle, I was just having a little fun.

Armine's Ghoribia
 
Prep time
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Author:
Recipe type: Dessert
Cuisine: Armenian Cookie
Serves: 12-24
Ingredients
  • 4 sticks softened unsalted butter
  • 5 cups flour (may be slightly more or less depending on water content in butter)
  • ½ cup powdered sugar
  • 1 t. vanilla extract
Instructions
  1. Beat butter with mixer until fluffy then add powdered sugar and vanilla. Mix well
  2. Mix in flour one cup at a time until dough is no longer sticky
  3. Form into balls or “s” shape and bake at 350F for about 15 minutes
After they have cooled, dust them with with powdered sugar and try not to eat the whole batch!

Americans Hiding in Canadian Peanut Butter Dip

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I guess I could have also called this AHiCPBD? The inspiration for this dip came from Chockohlawtay and her Canadian Maple Peanut Butter Spread. I just way simplified it.

Here’s the premise: The dip is the Canadians on the Iranian cookie plate. While the two peacefully co-exist, there is a clear separation, as the dip lives in it’s own dish, among itself. But, guess who is hiding in the creamy maple dip? Yes, Americans (as apples).

I know apples did not originate in the United States, but I can only get so technical. Let’s just say apple pie Americans works here, ok?

Maple Peanut Butter Apple Dip
 
Prep time
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Author:
Recipe type: Appetizer
Cuisine: Dip
Serves: 12
Ingredients
  • 1 cup roasted, salted peanuts
  • 2 T. applesauce – homemade if you can
  • ¼ cup maple syrup
  • 2 t. cinnamon
Instructions
  1. Blend or food process your peanut butter to an inch of it’s life and there you have it!
 

If you haven’t seen this movie yet, get yourself to the theater! I’m looking forward to this year’s Oscar food series and a little afraid. What in the name of Osama ain’t livin’ am I going to make for Zero Dark Thirty? I haven’t even seen Beasts of the Southern Wild yet, what is that about? Wild boar or swap gators? This year should be fun. Happy Saturday, friends

Cafe Style Muffins

Cafe Style Muffins

I found it! I found the best recipe for blueberry muffins! There are millions out there, most of which are heavy flour bombs with some berries tossed in for measure. You lose blueberry muffin world, I have found your leader and I ain’t goin’ back to the oily hunks of cake you love to tout.

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As you might have noticed, these muffins are not for you. I could not, in good faith, share a recipe I know falls in no healthy category. All processed white flour, white sugar, oil and then more of the same.  However, you all have friends, family, pot-lucks, co-workers and neighbors who sometimes expect you to bring along something yummy…and not sweetened by dates. There are also some children out there who are hard to please and would really love nothing but a nice, sugary muffin. By the way, some of those children live with me.

Also, I taste tested these guys.

Also, I taste tested two more later that day.

This recipe is from AllRecipes.com and titled, “To Die For Blueberry Muffins”. I hate that name and took the liberty of changing it for my own selfish reasons.

Cafe Style Blueberry Muffins
 
Prep time
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Total time
 
Author:
Recipe type: Baked Good
Cuisine: Muffin
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons ground cinnamon
Instructions
  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
  3. To make the crumb topping: mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter and 1½ teaspoons cinnamon. Mix with fork and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
 

My Favorite Powder

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Here are today’s grocery finds, though they are not super saturated in real life, I just have some camera issues. Lots of peanuts to make peanut butter in my Vitamix, lots of pistachios and dried apricots for some super secret recipe testing I have been doing and some cinnamon honey, which is so yummy. I’ve been missing out.

I know that checking out my groceries is as exciting as checking out my socks, so I’ll keep this section short. Apples were .49 cents a pound today and oranges, wait for it…five pounds for $1.00! Sprouts also had my favorite protein powders 25% off and I had to grab two giant tubs before the sale ended.

If you are looking for a protein powder that tastes really good and doesn’t contain sucralose (Splenda), I highly recommend MRM! I’ve tried lots of brands, and this is my favorite, not too sweet and really tasty. Sucralose gives me headaches and is so sweet that you can start to crave that level of sweetness in all your…uh, sweet stuff.  Don’t buy MRM powder from the site I linked to, in case you are tempted. There are some great deals at BodyBuilding.com right now. I’m a little bummed I didn’t snag them there instead of Sprouts.

 

Time for me to exercise. Gonna go bust out my TRX.

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I can’t believe I just showed you all my “Before” photo. So embarrassing.  Just in case someone wants to sue me, that last statement was a fabrication. Why does this lady have a room painted blue, with nothing in it? Maybe it’s a really big room and all the furniture is in the other half?

Want to throw this quick note in before I go get sweaty. If you need a good trainer and live near me (if you don’t know where I live, you probably don’t live near me), send me a quick note. I happen to be related to a super star trainer, who works at the giganto 24-Hour in my ‘hood.