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Wednesday, June 11, 2008

The little bike that couldn't

It's DH's wish / dream that we exercise together as a family. A walk in the foothills, a bike ride to the beach (and back ugh!), a walk at the park. Nothing extreme, really family time more than anything else. We always start and stop, go in fits and fizzle out.

On Monday we took a walk across the street into Parma Park. This is your typical Southern California, high fire hazard, natural , foothill park. A park with no benches or playgrounds. This one is just for walking or trail running. Lots of poison oak and ticks. That walk went great, good hills for legs.

On Wednesday we (I) tackled the bicycle ride to the beach. Brandon will occasionally use my bike and lower the seat. On this particular morning my seat was lowered and I put it back in place and tightened the bolt (I thought). We get about 4 blocks from the beach, closing in on a very busy intersection where the one and only Hwy 101 meets the road. I hit a bump and my seat goes down a little, I hit another bump and it goes down a little more and a little more. The next thing I know I'm trying to ride my bike with my knees hitting my chin. Obviously this is not going to work. We turned around and began the (long) ride home UP HILL. Mind you the only choice I have is a) walk b) ride with my chin getting beaten up or c) stand up and ride home that way. Well I chose C and I thought I was going to DIE! I did my Turbulence Training program the day before with an emphasis on glutes and hams AND increased my weights. I assumed when I began the bike ride that I would have the option to sit down on the way home and work my quads. Well Obviously I was wrong and yowza did it burn.

But I'm all better now. Still waiting for the great bike I won from Steve's blog. It is a Fuji Crosstown 2.0 (?!?!?! because I know all about bikes...not!). I'm so excited. First off it's not a circa 1990 steel frame Huffy and I WON it. It doesn't get better than that/ Thanks again Steve!

Tuesday, June 10, 2008

Too busy to begin - UGH!

Ever have one of those days? Well I'm having one of those weeks!

My co-worker is out of town on a family emergency and my boss is leaving for vacation during what has become one of the busiest times for our business. We'll be testing new commercials next week AND my company keeps changing the budgets from day to day . I'm either cutting or adding to our budget. You can imagine what my account executives think of me right now - oy!

So the whole purpose of that was to tell you that I'm so busy I can't start anywhere so being me I turn towards the internet and I found this great blog of a long-time internet acquaintance. We were part of the BFL Mommies community and she has been such an ass kicking inspiration to me. Melissa's post could have been written by me. Granted I'm not pre-diabetic but I worry about my health. My mom struggles daily with really bad health and I DO NOT want to have that kind of life when I'm 60. I want to be strong and healthy!

There are two points Melissa makes that I really want to comment about:

1) The relationship with my mother and my weight: I always felt that my mother was in competition with me. My mother would make comments about my size and weight while I was growing up. These comments came in the form of being too big or too small, never could I be just right or OK the way God made me. I was never an "overweight" person. At 5'9 1/2" my max weight in high school was a muscular 150, not a small person but not large. Four years ago, after 12 weeks of BFL and coming in at a beautiful 145 lbs. I was fit and firm. I had a decent 4-pack and was very comfortable with myself. My mom's comment was that I looked good but a little too thin. I need to stop worrying about my mother's opinion and live for me. What is it about the relationship with one's mother and the way that women views herself and self image. Mother's guard what you say to your daughters, this may be their post one day.

2) because I'm tired of being like the others on the BFL message board who bitch and whine and then stuff their faces - Enough said!

Monday, June 2, 2008


UPDATE!!! Oh my this was YUMMY. Next time I will add more corn and use less lettuce overall, I had a ton left over. Yum, Yum, Yum!

Several years ago I had this incredible grilled shrimp and black bean salad. Over the weekend I had NOTHING at the house except a package of frozen shrimp and some kidney beans. It got me to thinking about the wonderful, beach BBQ where the above mentioned dish was served and how much I wanted to try it again. Fast forward to about 15 minutes ago, me searching the web for a similar recipe and I found this. In order to stay on track with my meal plan I won't be having the tostada part.

I'll report back after I make it on Tuesday night. Bon Appetit

Grilled shrimp, corn and black bean tostada salad

For dressing
5 tablespoons fresh lime juice
3/4 cup olive oil
6 tablespoons chopped fresh cilantro
1 1/2 tablespoons minced, seeded jalapeño chili (preferably red)
1 tablespoon ground cumin

For salad
3 cups chopped seeded tomatoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion

6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined)

24 large tortilla chips
Additional chopped fresh cilantro (optional)


Make Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeño, and cumin. Season to taste with salt and pepper.

Make Salad:
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)

Prepare barbecue (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn until beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.

Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.