CSA Experiment – Late Summer

We’re well into (and almost through) the CSA season and it’s been an adventure!  We got to try some new foods we never would have otherwise (delicata squash, orange watermelon), experiment with foods we wouldn’t normally gravitate towards (fennel, beets), and try the best tasting tomatoes we’ve ever had.  Seriously, we’ve eaten so many tomatoes over the past few weeks and they’ve all been so, so good.  We’ve definitely enjoyed the late summer bounty much more than earlier in the summer – you just can beat onions, root vegetables, and tomatoes!  I’ve really appreciated the CSA and it’s opened up new foods to us, but it’s not for everyone.  It’s still often not in the quantities that are right for us, and you have to be willing to work with what you get.

Here’s a run down of some of the things we’ve made:

Rhubarb upside down cake

Roasted Beets

Delicata squash

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Grilled lettuce

Celeriac root and Yukon gold mash

Butternut squash with farro

Braised cabbage

Granola

A few months ago I decided to make some homemade granola, and since then it’s become a staple and something that I eat almost everyday.  Everyone who’s tried it loves it, and it’s so much better than anything you’d buy in the store.  I’m sure there are a million variations out there, and one of the best things about the recipe is that you can make it yours by adding whatever you want to the mix.  One of these days I want to play around with adding coconut flakes or vanilla extract, maybe even try different kinds of nuts, but for now I love this as a basic recipe for a perfect snack.

I had no idea where to start so I just googled recipes and looked through a bunch until I found something I liked.  The one I ended up going with (and only adapting slightly) is from sobremesa.   I loved that it was easy, basic, and still had a bit of sweetness to it.  I adapted for my preferences (namely skipping the walnuts and adding raisins) and I had to adjust the cooking temperatures and times, which might just be my oven–the first time I made a batch I burned them too much to eat and the trial and error time frame I ended up with may work only for me.  So the first time you make this you should watch them carefully to see what cooking times will work for your oven.

Granola

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Ingredients
  • 4 cups rolled oats (I usually add a little more and it still comes out fine)
  • 1/4 cup melted coconut oil
  • 1/2 cup honey
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt (I often lessen this amount or skip altogether)
  • 1 cup raw cashews
  • 1/3 cup raw pepitas
  • 1/2 – 1 cup raisins (I usually just grab a large handful)
Instructions
  1. All of the add in ingredients can be adjusted to your liking.
  2. Preheat oven to 250 degrees and line two baking sheets with parchment paper.
  3. Stir the cinnamon, nutmeg, and salt (if using) together in a bowl, then add in oil and honey until everything is coated. Then add in nuts and raisins*.
  4. Spread the mixture on the two parchment lined baking sheets, spreading out so the granola is a single layer.
  5. Bake for 10 minutes, then stir the mixture and place back in the over, switching the location of the sheets.** Bake another 10 minutes and then stir again. For the final 5-10 min I only place a baking sheet on the top rack. That means it takes a little longer overall since I have to cook them in shifts, but that seems to work well to eliminate any over toasting. I often kick up the temperature to 300 degrees, but if you do you should check them after 5 minutes.
  6. *Some people like to mix in any dried fruit after cooking, but I find with the lower temperature it works just fine to add them in ahead of time and be done with it.
  7. **Again, my oven may be finicky but I find that the lower level will burn if the same sheet stays there the whole cooking time. So I switch and put the one that was on the top on the bottom, and vice versa.

 

Races

Jason and I have periodically participated in running events, but we’ve picked up the training over the last year (thanks very expensive GPS watches!) and I started this space to track our results and accomplishments.  Jason finished his first half marathon earlier this year and is training for his first marathon this fall.  Health allowing, I will be training for a half marathon this fall.

Our goals are to strengthen our bodies, be healthy, not get hurt, and have fun!  We definitely don’t have a strict training regimen, and I’ve been hit with some minor injuries and pain, but we are getting better about strength- and cross-training.   I especially am focusing on the mental aspect and trying not to think too much about improving my pace or time, but to enjoy the process.   A more long term goal is to branch out to triathlons, but right now the training schedule and new gear we’d need is overwhelming.

We’ll be updating this list as we participate in more events, so stay tuned!


2017

Run Madtown Twilight 10k

Green Bay Triathlon


2016

March 13 – Shamrock Shuffle 10k

  • Jason – 48:08 (7:45 min/mile pace)

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April 29 – Crazylegs 8k

  • Jason – 37:43 (7:36 min/mile pace)
  • Jenifer – 48:21 (9:44 min/mile pace)

December 10 – Jingle Bell Run 5k

  • Jason – 23:13 (7:29 min/mile pace)
  • Jenifer – 28:11 (9:05 min/mile pace)

2015

March 15 – Shamrock Shuffle 10k

  • Jason – 48:04 (7:45 min/mile pace)

April 25 – Crazylegs 8k

  • Jason – 38:29 (7:44 min/mile pace)
  • Jenifer – 48:56 (9:50 min/mile pace)

May 24 – Madison Half Marathon Spring.  I had hopes of training for this, but never got much started since I was dealing with a painful knee.  Runner’s knee, I presume, so I’m trying to focus on strength and stretching.

  • Jason – 1:50:04 (8:24 min/mile pace)

August 22 – Madison Mini Half Marathon.  I also had hopes of running this, but had to quit training to nurse a hurting back.  Consistent back strength training is a must!

  • Jason – 1:45:29 (8:04 min/mile pace).  A PR!!

September 27 – Henry Vilas Zoo Run Run 10k.  This race was after a night Badger football game.  Let’s just say we weren’t at our best, but we still got up early to run!

  • Jason – 47:35 (7:40 min/mile pace)
  • Jenifer – 1:03:20 (10:12 min/mile pace)

November 8 – Madison Marathon Fall.  This was a tougher course than expected, and my lack of training down the stretch meant I was dealing with a lot of knee pain for most of it.  So I definitely didn’t have the race I was hoping for.  Mentally I was struggling and I try as I might I could not get into a positive attitude, but it was a learning experience and I still pushed through and finished strong! Jason only had to wait 45 minutes for me to finish!  We both had 2/10 mi extra on our watches but I went with the official times, even if the pace may be a little off.

  • Jason – Half – 1:48:39 (8:18 min/mile pace)
  • Jenifer – Half – 2:30:40 (11:30 min/mile pace)

November 26 – Austin Turkey Trot 5m

  • Jason – 40:01:20 (8:00 min/mile pace)
  • Jenifer – 57:01:18 (11:24 min/mile pace)

2014

September 28 – Henry Vilas Zoo Run Run 5k

  • Jason – 23:00 (7:24 min/mile pace)
  • Jenifer – 30:13 (9:44 min/mile pace)

November 2 – Turkey Trot 5m

  • Jason – 37:43 (7:33 min/mile pace)
  • Jenifer – 49:22 (9:53 min/mile pace)

November 27 – Turkey Trot 5k Houston (Gun Time Only)

  • Jason – 27:59  /GPS watch time – 22:54 (7:15 min/mile pace)
  • Jenifer – 33:35 / GPS watch time – 28:30 (9:02 min/mile pace)

2013

March 17 – Shamrock Shuffle

  • Jason – 25:48 (8:19 min/mile pace)
  • Jenifer – 33:32 (10:48 min/mile pace)

Homemade Mayonnaise

One of the best things we’ve recently discovered is homemade mayonnaise.  It’s the best thing ever!  It tastes better than any brand I’ve tried and is easier to make than you might think.  Even the kids love helping out and will try to eat it by the spoonful if we let them.  You can make it with your oil of choice (I usually go with all olive oil but sometimes will mix in avocado oil or macadamia nut oil). Even the Hellman’s mayo made with olive oil lists soybean oil first in the ingredients list.

The first time weDSC03170 made mayonnaise, we thought maybe we didn’t do it right.  It didn’t seem to have the same consistency and it was yellow.  You could also clearly taste the olive oil, which was good but it didn’t taste exactly like the store bought stuff.  Turns out, that’s all normal.  The homemade mayo is yellow because the store bought stuff is made industrially in huge quantities and they can include egg whites and still get the oil to emulsify.  And they don’t use olive oil.  Maybe those are why the homemade mayo is so much better!

Not every attempt has been a success, but I have learned a few things through trial and error.  Once I tried to make aioli, which is basically mayo with garlic subbed for the mustard.  It did not work.  I don’t know why–bad eggs, because it was hot and humid in the house, or was the mustard really that important a piece?  I’ve since learned that mustard is a binding agent.  I’m not the best at adding the oil drop by drop so maybe I need the mustard to help out.  Since that failed attempt, I haven’t skipped the mustard again.

Some things I’ve learned along the way:

– The first time I made this I hand whisked.  Then I was using an electric mixer.  I’ve heard that an immersion blender will also work.  At some point I switched back to hand mixing.  Just simpler I guess.

– If you add the oil too quickly or the oil just isn’t emulsifying,  we discovered you have a chance of saving it by starting over with a new egg yolk and adding in the failed mixture slowly, then adding the rest of the oil.  Sometimes it works and sometimes it doesn’t, but it’s worth trying.

– I don’t always do it because I think the mayo is delicious as it is, but you can add garlic or herbs for flavor or just to make it look prettier.

– I make it in a 2 cup measuring glass.  You want a small container to whisk it and this seems to be the perfect size.

Homemade Mayonnaise

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Ingredients
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • Pinch or so of salt
  • 1 cup light olive oil (I love Spanish olive oil but it’s not good for this recipe)
  • 1 teaspoon red wine vinegar
  • 1 teaspoon lemon juice
Instructions
  1. Whisk the egg yolk, mustard, and salt in a small bowl.
  2. Add the oil as slowly as possible, drop by drop is best. If you’re using an electric mixer, get that started before you drip the first drop.
  3. You’ll notice the the mixture will start to thicken as the oil is emulsified. Once it really starts to thicken, you can pour the oil is a small steady stream.
  4. Pour all the oil. I usually do it in two 1/2 cup batches to scrape down the sides. This is also a good time to switch oils if you’re mixing them.
  5. Once all the oil is gone, stir in the vinegar and lemon. You can add a little water if the mayo is too thick or bouncy, but I never have.

 

I’ve read it will last in the fridge for a few weeks, though ours have never gone that long without being devoured.  We just make some when we need it.  It only takes 10 min or so, and I think it’s completely worth it.

Source: Twelve Recipes

CSA Experiment

I don’t think I’d ever heard of a CSA until last year, but once I did I thought we definitely had to find one to join.  A Community Supported Agriculture share supports local farms, would put local, fresh food on our table, and give us a variety of fresh produce to try.  Why wouldn’t we do this?  When I looked into it last year, I discovered there are hundreds you can choose from so it was overwhelming to just pick one.  Which means I didn’t pick any.  Somehow I read about the Kings Hill Farm CSA.   Happy to have a lead, I looked them up. I felt a good amount of rushing click here discount generic cialis of blood flow around the genital area in men. Thanks to ever-developing medical science that has offered many ways to resolve the problem and normalize male sexual health levitra prices http://deeprootsmag.org/2013/12/11/animated-christmas-evergreens/ once again. It has also super levitra been determined that it improves sleep and lowers blood sugar levels. But what does that mean, exactly? Some men are able to get it up but can’t get hard enough for penetration. buy viagra for cheap  They seemed to have a range of vegetables and even more importantly they had a pick up spot in my neighborhood.  Sold!  Is it the best option out there?  I have no idea, but we decided to try it out.  My biggest worry was that we’ll get weekly deliveries of vegetables that we won’t be able to incorporate into our menus and will go unused.  Three weeks in now and I can’t say we’ve been good about using everything, but it has definitely introduced us to new foods we never would have heard about.  Stay tuned for more in this series of posts!

Winter Getaway 2015

We took our first beach vacation together to the warm beaches of Riviera Maya!  We booked 5-nights at El Dorado Seaside, which is a small all-inclusive resort.  The resort is known as being a couples resort, which we found to be true.  During our 6 days there  we saw at least 2 weddings, including a group from the Madison area!

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With this being our first all-inclusive beach vacation there were a lot of things we learned thru the trip, both good and bad.  Here’s what we loved and what we would do differently the next time.

Resort Location & Airport Transfers 

After our one stop flight from Milwaukee to Cancan via Atlanta we were able to find our scheduled ground transportation at the airport and were ready to get to the resort…maybe even steal a little beach time before the sunset that evening!

When booking the trip and scheduling the transfer we knew that it was roughly an hour drive from the airport to the resort, which we were ok with at the time…but that was a mistake.   Because it was a shared transfer we spent an hour waiting for others to fill the van at the airport before departing for the resort. Then the one hour ride to the resort turned into a two hour trip because we had to drop others off at their resort of choice on the way.  After what felt like visiting every resort on the Riviera Maya we finally reached our resort both semi car sick, tired and well after sunset.   On our return trip from the resort to the airport we had to be up, packed and waiting for the transfer by 4:45am because of our 9am flight time.

Basically because of our flight times, choice of ground transportation and resort location we spent two of our six days traveling.  But with some planning and being flexible with travel dates this can be avoided.

  • Try to get direct flights even if that means paying a little more or being flexible on which dates you travel.  If you gain more beach time and less travel time with a direct flight it might be cheaper than extending your stay a day.
  • There are ground transfers that are available without sharing a ride, albeit for a higher cost.  This might not be necessary depending on your flight times and resort location.  If your flight gets you in early to Cancun and your departure flight isn’t until mid afternoon a shared transfer would be the way to go.
  • We picked El Dorado Seaside because of reviews, its size and it fit our budget…not because of the location.  Its location did create some travel headaches for us; however, after arriving we found that our location provided many things that we didn’t anticipate.   It had an almost private beach and you could walk for miles in both directions before hitting another resort.  We also liked the proximity to Cozumel, the city of Tulum,  and the Ruins; we did not leave the resort this time, but if we had stayed longer we would have liked to explore the area.

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Resort Food & Booze

With this being my first experience with an all-inclusive resort I have to admit I was a little worried about the quality of the food, which is another reason we chose El Dorado Seaside.  The resort is a Gourmet Inclusive resort, which offers higher quality food with different dinning options, that allowed us to try something new every night.  During our stay we  dinned on different types of cuisines…the first night we started with Mexican food and followed the remaining nights up with Italian, Asian fusion and a Gastropub.  In total there are five gourmet dining options; however we were not able to get into Arrecifes, which is coined as being “International cuisine”.  The place looked very nice and seemed popular,  maybe next time we will plan a little better and have an opportunity to eat there.

For dinner there is a dress code of slacks, collared shirts and dress sandals for men and woman were expected to wear a dress or skirt of some sort with sandals.

For lunch and breakfast there were a two different options.  On the beach each day they had a barbecue buffet that featured different meats and fresh seafood.  Every meal seemed to incorporate fresh squid and octopus into different entrees on the buffet.  After my time there I have become a big fan of octopus and since returning home I have already tried making it.  The buffet always included fresh fruit, vegetables and some type of dessert.

The booze selection was not great but it was not bad either.  If you go there wanting any dark booze that is top shelve besides rum you will be disappointed.  So your old fashions, manhattans and whiskey sours will have to wait until you get back home.  As for rums, tequilas, vodkas, and gins they had a very nice selection that would satisfy most people.  We spend most of the time drinking mojitos, vodka sodDSC02616as and beer.

I have to admit I was very surprised with the quality of the food and the different options that were offered.  For dinner the portions were not super large but they made up for it in appearance and quality.  The booze was average but they did have a pretty good beer selection.  After our experience here are a few things we learned.

  • If you want to check out every dining option have a plan for each night and get a reservation.
  • Mixed cocktails are not very strong and sometimes tasted like sweet water, which when it’s sunny and 90 degrees was probably a good thing.  We found that getting a can of beer on the beach was probably your best option because you were not cheated on any alcohol and it was easier to drink than a small glass of booze.  Plus you can put it in a koozie!
  • The dress code for dinner isn’t really enforced.  I actually forgot to pack pants, so I wore shorts every night to dinner with a dress shirt and I felt comfortable.  So do not sweat the pants policy.  They have to have some sort of policy or people would come drunk right from the beach in their bikinis, swim short and barefoot to dinner.
  • The breakfast and lunch buffet is a great opportunity to try new types of foods.  For me I had an opportunity to try fresh octopus and squid every day and now I’m making it at home I liked it so much.
  • If you’re home sick for burgers and pizza they do have a restaurant that offers all the foods you left behind in the states…including a breakfast menu too.
  • Midnight cravings?  Not a problem.  There is 24-hour room services with a limited menu.

Beach Time

For us the real reason for the trip was to break up the cold mid-west winter and escape to a sunny warm beach to rDSC02552elax.  El Dorado Seaside lived up to our expectations in every way.  We had great weather everyday minus one windy day and  the beach was beautiful.

Our daily routine was to secure a good location on the beach, which meant finding a place that had good sun, was close to the water but also had some shade.  The best spot on the beach for this is a front row cabana; however, this also meant that everyone else at the resort wanted one too.

It only took us one day to figure out that you had to be up early to secure your beach front cabana.  By 6am all of the good cabanas were taken.  We found that you need to be up before 5am to have your pick of the best cabana.  Some people would claimed their cabana by leaving towels, books and other beach items in the cabana and then heading back to bed or an early breakDSC02453fast.  Our strategy was to find our cabana by 5am and then sleep in it until we felt like getting up.  We took the sheets right off of our bed to make the cabana more comfortable.  We weren’t sure what would happen, but the sheets in our room were always replaced.  To hear the waves splash against the beach and watch the sun rise over the ocean while laying in our cabana was a great way to start each morning.

We spent everyday of our vacation at the beach for 11 to 12 hours, which consisted of reading, drinking, swimming, volleyball and snorkeling.  Having the cabana gave us a placDSC02608e to escape from the sun and even catch an afternoon nap when needed.  This made being out in the sun all day much easier to handle.  Although, we still didn’t   escape with out sun burns.

I feel we figured out the how to maximize our beach time and get the most enjoyment out of it; however, it did take us a day to figure it out, which only left us 3 more days on the beach.  This is what we learned.

  • Set the alarm for 4:30am and secure a cabana on the front row with some afternoon shade.  Also grab some beach chairs to put in front of your cabana for laying out in sun.
  • When on the beach tip your wait staff early in the day.  While drinks didn’t seem to be stronger because of the tipping the servers came around more often.  The resort was all-inclusive, so tipping isn’t necessary; however, things seem to happen quicker when tipping is involved.
  • If you’re fortunate to get a cabana pull a sheet off your bed to put on the cabana’s bed.  The cabana is just a rubbery/plastic mattress but putting a sheet on makes it much more enjoyable to lay on.

All in all we had a great time on our vacation, which was relaxing and also a learning experience for us.  We are looking forward to taking what we learned and enjoying another week on a warm beach someone where next winter.  Cheers.

What a difference a year makes

I have never owned a house and know nothing about gardening or yard work, so I was a little worried about how that part of the whole home ownership thing would go.  Luckily Jason’s practically a pro!  We decided to use the first spring/summer for observation, but this spring we went to work!  A few weekends (and a lot of dollars) dedicated to our small little plot yielded some nice results, but the real test will be to see how long we can make it last.

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