Gold’s Gym Paycheck
My first paycheck as a group exercise instructor! I’M GETTING PAID BITCHES!
Oh, Pajamas!
I had just finished taking a shower and was about to hop into bed and go to sleep… when realize i forgot to take my 365 photo. So I walk downstairs, grab my Canon, look around… hmm nothing. Then i think, hey, i’ll take a photo of my shirt! It’s my old Jump Rope for Heart uniform. Not sure what year, but circa late 90s? Oh the memories!
Berry Pudding Dessert
Summer Berry Pudding Dessert Recipe
Stale the bread for this recipe by leaving it out overnight. Otherwise, put the slices on a rack in a single layer into a 200-degree oven for 50 to 60 minutes, turning them once halfway through. If you use challah, the second choice for bread, cut it into 1/2-inch-thick slices. If neither potato bread nor challah is available, use a good-quality white sandwich bread with a dense, soft texture. To ensure that this larger pudding unmolds in one piece, use a greased loaf pan lined with plastic wrap. Whipped cream is the perfect accompaniment to summer pudding.
Ingredients:
2 pints fresh strawberries rinsed, hulled, and sliced
1 pint fresh raspberries
1/2 pint fresh blueberries
1/2 pint fresh blackberries
3/4 cup granulated sugar
2 tablespoons lemon juice from 1 lemon
8 slices potato bread (stale), challah, or other good-quality white bread
1. Heat strawberries, raspberries, blueberries, blackberries, and sugar in large nonreactive saucepan over medium heat, stirring occasionally, until berries begin to release their juice and sugar has dissolved, about 5 minutes. Off heat, stir in lemon juice; let cool to room temperature.
2. While berries are cooling, spray a 9 x 5-inch loaf pan with vegetable cooking spray. Remove crusts from bread slices and trim them to fit in a single layer in the loaf pan (it will take approximately 2 1/2 slices to form one layer). Line the loaf pan with plastic wrap. Make sure the plastic wrap lies flat against the surface of the loaf pan, leaving no air space.
3. Place the loaf pan on a rimmed cookie sheet and use a slotted spoon to place about 2 cups of fruit into the bottom. Lightly soak enough bread slices for one layer in juice and place on top of fruit. Repeat with two more layers of fruit and bread. Top with remaining juices, cover loosely with plastic wrap, and weight with a second cookie sheet and several heavy cans. Refrigerate puddings for at least 8 and up to 24 hours.
4. Remove weights, cookie sheet, and plastic wrap. To unmold, invert onto serving platter. Lift off loaf pan; remove plastic wrap lining and serve.
Serves 6-8. Cal 170; Fat 1.5 g; Sat fat 0 g; Chol 0 mg; Carb 40 g; Protein 3 g; Fiber 5 g; Sodium 140 mg
Berry Delicious Fruit Club
Food club today! Theme was fruit – and we all picked a kind of berry. Only Andi, Carrie and I remembered to make something for today, so it was just the three of us. But I think we all had enough dessert to go around!
Carrie made a Ginger Scone with Blueberries.
I tried something new and made a Summer Berry Pudding (mix of strawberries, blueberries, raspberries and black berries).
Andi made a Berries and Cream cake (blackberries and sour cream-based top).
They were all really yummy. I would definitely make Andi’s dessert sometime in the future. I had sugar overload after we were done tasting everyone dessert!
On a side note, Andi has an adorable old black kitty who loves to come up and sit on your lap. What a snuggle bug!
Tall Red Flowers
I don’t know the name of these. Gladiolas? I’m guessing. I’m so bad at flower names. They are pretty though… and very tall. They sung to me this morning from the garden outside of our office.
Birdie Watching
A glimpse of Butters watching a bird fly into our patio area.
Toro Park 5k with Angie
First Presbyterian Church in Salinas put on their first annual Toro Park run as a fundraiser for one of their youth programs. Angie and I signed up for the run which was supposed to start at 8am, but didn’t start until 8:15, which is pretty unusual for these sorts of events. They had us wearing these high-tech timing devices around our ankles. We both ran about the same time: 30 minutes for the 5k. There was a slight amount of uphill downhill which is something i am not used to, but it was definitely a fun course and i would love to do it again next year. Everyone working the event was very nice and i’m happy to support the local community and a get a good workout at the same time!
Being us crazy gym rats, after our run we rushed over to take Paula’s TKB class at the gym! My quads were sore!! But i lived through it. Glad I have found a fellow fitness-freak like Angie!
Tina & Rufus High Five!
Tonight we went over to visit Kyle & Bonnie’s new house in Gonzales. Its a great house, with a nice open floor plan and a good sized yard complete with horse shoe pits and a hot tub! Pictured above are their two dogs, Tina and Rufus. They can do the high five! Rufus (black & white), is a rat terrier and the father of Tina who has a little chihuahua mixed in her. Such cute and well behaved dogs. Tina is a little timid and SO SKINNY. Rufus is more friendly and he’s got that cute spot around his eye.
Microwave Shrimp
I bought a bag of frozen raw shrimp back in February for our Valentine meal but i didn’t end up using it. So for dinner i planned to use that and make Shrimp Fettuccine with a light cream sauce. I usually stay away from cream sauces but found a recipe that used sour cream (i used light sour cream) instead of heavy cream. It turned out quite well. I didn’t realize the shrimp i had bought was one of those “heat and serve” type deals were you just throw in the package (not opened) into the microwave and heat it up until it cooks. It was a little weird, but it was SO EASY and SO TASTY because it had it’s own sauce! We hardly eat shrimp but might be buying more of these in the future.
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Hmm, that’s a pretty intriguing offer. I should call.