Week of August 12, 2012

Week in Review

First, don’t forget about the Boot Camp Bash this Friday, August 17. Starts at 6ish and will be at my house. Bring a dish (healthy or not, yes, I said it!!). We’ll have frozen drinks, but if you prefer other beverages you’ll have to BYOB. Matt and I will provide the meat and non-alcoholic drinks. Bring your partner and kids!

We had wonderful weather for all three days last week. Thursday was the best day, low humidity. Welcome Karen and Bonnie! They’re able to come to boot camp on Thursdays when their boys are playing football. Bill’s training for the Spartan Ultra Beast continues with his 2-a-days. He did the entire class on Thursday with his weighted vest!

See you this Monday and Thursday.

Races, Races, Races . . . Set Your Next Fitness Goal

Egg Run

The link to the Egg Run results are here: http://www.coolrunning.com/results/12/vt/Aug4_Fairfa_set1.shtml

Vermonster Obstacle

Short Obstacle Race on Sunday, August 26. Kids from 6 and up can also compete. You can choose to compete in a recreational division (less competitive; less heats) or the open division (more competitive; more heats). I know there are four adults and two kids doing this from our boot camp. Commit the Grit!! Registration is here: https://clients.mindbodyonline.com/ASP/home.asp?studioid=8777 (scroll down to see the Obstacle category)

Cambridge Fun Run

September 3, 2012 is the Cambridge Fun Run. Link for this run can be found here: http://rotarycambridge.org/. This is nice run because it’s a loop, not out and back (I know Paula C. likes that feature).

50 Day Challenge . . . Reserve Your Spot, They’re Going Quickly

We’re getting a brisk response to the 50 Day Challenge, so let me know if you’re interested. It starts on September 17!

Send me an email if you’re interested, or just let me know at boot camp. My email ifdnt@aol.com. The site is: http://100dayvtchallenge.wordpress.com/

Coming in September . . . 2 Boot Camp Locations!

Starting the week of September 11, Boot Camp with LSD is expanding to Essex Junction at Albert D. Lawton school. See the flyer for more details! Plus, we’re adding two dynamic instructors who know the ropes. Many of you know and love them, but I’ll release their bio and pics next week. With the three of us working together, we can meet everyone’s demand for more boot camp!! The plan is to rotate the three of us each week with me still teaching 1-2 times a week in Fairfax. The two new instructors will be given the workouts ahead of time, but they’ll also be prepared for the unexpected 🙂

Food Preparation Ideas

Freeze & Preserve Fresh Herbs in Olive Oil

2012_07_02-FreezeHerbs02Ed.jpg

Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.

It’s also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. These dishes usually call for oil to start with, and so you can take a cube of frozen oil, herbs inside, out of the freezer and use this as the base of your dish. Cook the onions and garlic in this herb-infused oil and let the taste of herbs spread through your whole dish.

Given this use, the oil-and-freezer method of preservation works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. These are all herbs that would probably be cooked when added to a dish. Soft herbs such as mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don’t respond as well to this kind of preserving.

8 Steps for Freezing Herbs in Oil

  1. Choose firm, fresh herbs, ideally from the market or your own garden.
  2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
  3. Pack the wells of ice cube trays about 2/3 full of herbs.
  4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
  5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
  6. Cover lightly with plastic wrap and freeze overnight.
  7. Remove the frozen cubes and store in freezer containers or small bags.
  8. Don’t forget to label each container or bag with the type of herb (and oil) inside!
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