Non Scale Victories This Week
During last night's LIIFT 4 Shoulders workout, I saw an improvement over last weeks shoulder presses. I was unable to do the 2nd and 3rd sets last week overhead after about 3-4 presses. My left shoulder would literally fall like I'd lost all muscle control with 10 lb weights. Yesterday I used the same 10 lbs and it wasn't until the 7th rep on the second set that I started to feel bad fatigue but pushed through. On the third set my shoulders were shot but I was still able to push overhead even if slower. I pushed to fatigue but didn't have that dangerous muscle drop I had before. The zinnias I grew from seed are mostly in full bloom and I took some pics before cutting some to put in a little vase. What were your non scale victories so far this week? ==================== Get posts sent straight to your inbox on Follow It . Some posts may contain affiliate links that help keep this blog running at no cost to you. See the Disclaimer page for more info....
I have orange peel and lemon peel that I use every so often. I also have saffron that I'll use to make saffron rice. I make it very rarely, but when I do, it's outstanding!
ReplyDeleteNothing truly exotic in my cupboard. I did have a really great hot seasoning called "Slap Yo Mama" that I picked up in New Orleans a while back, but it's long gone now.
ReplyDeleteI am a spice whore. Can I be called "Whorey Spice? HAHAHA. I use spices in everything. Mostly organic (if I can find them) from all cultures. I would say that Berbere (an Ethiopian spice blend) is probably one of the more exotic ones. I use it to make a vegetarian potato and vegetable "stew". It's more like sauteed mashed potatoes? I don't know how to describe it but it is fabulous. Food rut? Definitely try some Eastern foods. Cavender's greek seasoning is a super all purpose seasoning too. They make two versions, one is gluten free and I think salt free. Excellent on everything.
ReplyDeleteNothing exotic really. Saffron for my rice with toasted pine nuts and I have a variety of curries since I'm on a curry kick at the moment. I'm always game to try a new one, though!
ReplyDeleteI'll join Jinxmebaby for being the proud owner of an overflowing and varied spice cabinet.
ReplyDeleteThe most exotic thing in my spice cabinet right now is either the amchoor (dried sour mango) for the curries or zatar (sumac, sesame & spices) for the quintisential middle eastern grilled flavor.
My favorite cookbook right now is Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World which includes a lot of Middle Eastern spiced items. But it may soon be replaced by 660 curries, which I just took out of the library
MMMMMM I love zatar!! There is this egg dish where the egg (typically fried..I get mine poached) is sprinkled with it and served on top of cut up sauteed bell peppers, onions, garlic, jalapenos and tomatoes. Shakshuka. MMM Heavenly. Now I want Shakshuka!
ReplyDeleteI am going to check out that cookbook now!!
we have some kind of pepper from the pepper people (a little vendor that travels around and is at our Herb Fest) that has 5 different types of peppers in it...I wish I could remember what its called. We also have jamaican jerk seasoning from them that is da bomb! Looks like next time we need it we are going to have to travel to terre haute IN for it ~ last year they didn't make it to our herb fest but luckily I got 3 jars of each the year before :)
ReplyDeleteI have to many spices to even come close to listing them all from memory - we joke my husband married me for my spices, my business cards even say "let me help you spice up your meals". Why? NOT A PLUG HERE I SWEAR, I sell Epicure spices - so yes I have Saffron, Berbere, Jamaican Jerk, Cuban, Cajun, Harrisa, Star Anise, plus several dozen other - they really help - I keep the taste not the fat when I cook and it has been a big help with getting on the right track for my eating plan AnitaWpg from Sparks
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