Smye

A new update on the garden and growing a variety of peppers in the PNW

@@jess9395, oh it is. I had it again tonight for dinner . If you get a chance to make and try it, I'd love your feedback!

A summer treat and phase 2 friendly recipe - Berry Sorbet (with protein)

New recipe posted: Buffalo Bleu Chicken Macaroni and Cheese Coming tomorrow - summer sorbet!

@@Rovobay, HA! @@JosieAppleHead, good luck! I'm so excited for you! I only have a few phase 1 & 2 recipes posted at this point, but I have more if and when you need, I just don't have photos for the blog yet, so let me know. @@Tanika81, let me know how it goes.

@@Rovobay, I had the same question - then I did some calculations (I was a physics and chem major in college). In short, that's what the sand is for - it helps hold a uniform cross section in the tubes and functions, essentially, as insane reinforcement inside the handle - you're going to break the bell itself long before you break the handle (unless, of course, you go after the handle with a hammer or something ridiculous)

They're done! Homemade kettlebells & other weights

New recipe - Greens, eggs, and hash!  A big heaping mess of yum! 

My apologies for being MIA for a few - I had to defend my thesis last night. Got full marks! Now all that I have left is submitting the requisit paperwork. @@Tanika81 I have 2 recipes where I use zucchini noodles, one with beet noodles, 2 with cucumber noodles (mmm... otsu...) and 2 with spaghetti squash. I'll try to get at least one of those posted this week. In the meantime, it looks cheap, but I HIGHLY recommend the Spirooli (the exact same as the one by paderno, ASOT just bought the patent). Long story short, with all of the different textures and flavors you can get depending on what you use for your noodles, you can make some incredible foods. If you use zucchini, just make sure salt them thoroughly first for at least an hour (overnight is best), then rinse thoroughly so you don't end up with soup instead of pasta. Thanks @@Sreeves and @@wascott for sharing your ideas here!

@@momfromjersey22, sore and lightheaded or not, nice work! Just make sure you're getting enough Protein and fluids. Keep it up! As for the kettlebells, the gada mace and (now) jori club(s), they're out curing on the deck as I type, but unfortunately some stuff came up at work and it won't be until tomorrow mid-day that I'm able to get everything posted. On the bright side, they'll be 100% complete by that points so I'll have some photos of each in use.

@@lisaanewme67, you are most welcome and I am so glad to hear you like them!

Fascinating. My only concern is the lack of muscle mass taken into account.

@@Sreeves, let me know what you think! @@nervous nana, wow, September is so close, congratulations! Let me know if there's anything you have pre-op that you want to be able to have again post-op and I'll see what I can do. And thanks for your comment, it feels excellent to be able to share.

That's two of us

@@Stevehud, I don't know if that quite counts as a 'good hint' , but @@Aribay1, he's right on.

I know this is typically a space reserved for sharing questions and advice about exercise and fitness mechanics, trends, and tips. But sometimes it's just so stinking expensive to get ahold of a proper set of kettlebells, barbells, or other exercise equipment. Well, I've had enough and have decided to make my own and I wanted to share this process with you all in case it can be of use to anyone else. Before I begin, let me be clear that I do not believe one needs any formal equipment to develop and maintain a high level of fitness - I'm all about natural movements and the joy of using your own body in work & play. However, I also recognize the desire among many of us for something a little more formal. I am not a physiologist, nor am I a fitness expert in the true sense of the word - nor will I pretend to be. I will not be offering workout tips or WODs here, just a tip or two each month that have made my life easier and more affordable. Now the fun part. We've all seen kettlebells in the gym, maybe we've even used them a time or two. They're typically big hunks of Iron with handles - tools that allow us to tap into that primal 'URGH!' of weight-training and are actually pretty fun in the process. The trouble is that they're expensive - $1.50/lb for the poorly made ones and well over $4.00/lb for anything high quality. Until now. On Friday I'll be posting a step-by-step tutorial of how I made my kettlebells once they've finished curing as well as my thoughts on how to make the process go more smoothly.

@@Jewelgirl04, thank you for celebrating with me! And good luck to you on your finals - I'm sure your'e eager to be done. I'm so thankful to be out of grad school myself and still sometimes question why I went back for post-graduate work. Let me know what you think of whichever recipes you try.

@@Sreeves, I'm happy to oblige Blackberry Barbecue Sauce I'm also actively working on a more traditional sauce, but i must say, despite coming about largely by mistake this one is surprisingly good

And don't forget the Catsup.

New recipe posted: Just in time for Memorial Day - chili lime chicken burgers. Amaze your friends and bring a unique flavor to your barbecue - these will be enjoyed by bariatric patients and non-patients alike. Chili Lime Chicken Burgers

Chili lime chicken burgers coming in the morning for Memorial day

@@Countrygrrl, sounds to me like you're living the life already. What sorts of animals have you got? And I hear you - I think the only reason I'm able to keep on top of principalship, livestock and the garden is because I've only got 1.5 acres which makes it pretty easy - I've got it down to about 30 minutes/day of work to keep the farm going with 1/month 3-hour upkeep days.

@@Countrygrrl, why not? No judgement - I get that for any given individual there could be thousands of absolutely valid reasons not to - just curious.

@@Countrygrrl, I'm currently working on some photo tours and how-to's for the blog, I'm hoping to include everything from shopping for fresh produce to building a greenhouse/raised beds to starting seeds and anything else folks request so you can raid your own.

@@Countrygrrl, I love it! I eat a lot of Thai & Vietnamese food, with a good splash of Mexican food thrown in for good measure. So stay tuned as all of these are coming soon - I think either larb or ka-prow will be first of those. Also, if you like spice, I've got a naga jalokia plant that should be ready for harvest in September or so and a recipe that's incredible for making them into a hot sauce that's got the most incredible flavor. It's hot though. In brief, take 2-3 three nagas, dice them and pop them in a jar with 1 Tbsp sugar and 1/2 tsp salt and a little bit of Water. Cover with cheesecloth and allow to ferment for at least 2 weeks. Then reduce some vinegar (white, cider, red wine, whatever you're in the mood for) to 1/2 it's original volume and add the fermented naga-slurry to the vinegar and store in an airtight container. Then add salt/sugar as needed (here the sugar serves as a spice, not a sweetener, so you won't have much). It's EXCELLENT! It's even better with peach maruga scorpions if you can get your hands on them. Oh, and be sure to wear gloves, maybe goggles and, if possible, prep every step involving the chilis outside.