First, the P90X. Week 2 is a repeat of Week 1, but hopefully you're stronger, using better form, etc. etc. I can say without reservation that it's completely true. Wow, the plyometrics (the kabillion different squat exercises) was even better, I could see all four heads of my quads (hey, that's why they're called QUADS, get it?) popping out on various exercises, I was able to do everything without stopping, or pausing to get the hang of it, and I did every single rep that they did. Awesome. On the arms routine yesterday, I upped my weights by 50% each and still eked out an extra rep on each one. I had done 12-15 on the first week, this time I never dropped below 14 reps, and squeaked out a few extras when I felt strong. I still have a bit of the Mom Arm hang by my pits, but I'm getting a "diamond of gold" as Tony calls it on my triceps.
Today was yoga. Last week I couldn't even do it all. There were some exercises that I just simply didn't even TRY because it was too ridiculous. I did every single one today, and man, my whole body feels AMAZING. Hardest ones: Warrior Three, moving to a move (I can't remember the name Hahahaa, uh, Laura? It's called the half moon pose. Keep reading. I R SMRT.) where you then raise one arm straight up and look at the ceiling, all while trying to not fall over, then there's the Reverse Half Moon (that's an old lady doing it, and I can't do it without falling over. And my legs aren't that straight. THERE'S MY GOAL, be better than Bea Arthur there. Har. Too soon?) Oooh, I cannot do the Crane Pose. That's my ultimate goal. How freaking cool is this? The crane pose but legs to the SIDE?? And then do like, a circus performer push up onto your hands? I want to be able to join Cirque du Soliel, obviously. Ahahaha.
All of the stretching and mediation poses at the end made me feel totally relaxed, like I hadn't just beat my body into silly putty for an hour and thirty minutes. (That's how long the session is!!)
I was super good yesterday, even though I went out for delicious Mexican food at Chuy's. (Texans know Chuys. Jeebus, that's good grub.) I had their vegetarian enchilada and a salad with cilantro vinaigrette, and it was muy fabuloso. (Veggie enchilada: blue corn tortilla filled with spinach, corn, tomatillos, zucchini, onion, serranos, mushrooms, and a red tomatilla sauce and some cheese. AY YI YI.) I did have two margaritas, though. COME ON, I'M NOT MADE OF STONE.
Tonight we're having homemade nachos on blue corn tortilla chips with pepper jack, chicken, black beans, tomatoes from the garden, fresh guacamole on the side, and some ancho salsa. The kids will drink limeade and I'll have water. AHAHAHAHAHA, I'll have a margarita, come on, it's like you don't know me at all if you believed the agua line.
Stoney's Favorite Margarita (makes one)
Put a little ice in a shaker. Roll a lime on the counter, cut in half, ditto a good orange. Pour 1 1/2 jigger of GOOD silver tequila (if anyone says Jose Cuervo to me, they're fired), a jigger of Cointreau if you have it, Triple Sec of you don't, the juice of the lime, and half of an orange. Blood oranges are ESPECIALLY fabulous here, which is what I happen to have.
Quick shake, pour into a glass. (I don't do the salt. Note: in restaurants? Those pads they smash the glass onto to make them sticky for the salt? Yeah, that stuff's nasty. And probably not clean. I'm just saying.)
If you don't have limes, but you have limeade? Go for it - just know it'll be sweet, not sour, which I'm sure some of you prefer. you could also change out the orange juice for pomegranate and that's pretty spectacular, too.
Rosè Sangria with pineapple and guava (big pitcher - 12 highballs, or 6-8 regular drinking glasses.)
1 bottle of rosè
4 6-oz cans of pineapple juice (if you have an ethnic section to your grocery, you can get 12 oz cans, which means you need 2)
2 12 oz. cans guava nectar (this is where your pineapple juice is - also, get some of the peach nectar. you'll thank me later)
4 cinnamon sticks
2 C cubed fresh pineapple
2 oranges, sectioned or cut into slices, whichever
Mix first 5 in large pitcher, set half of orange sections aside for garnish and put the rest in the pitcher. Cover and chill for several hours. Serve over ice with orange garnish. (Note: I skip garnishes. Waste of time and money, imo. Just gimmie the drink, says I.)
Spicy Black Beans with Chorizo and Chipotle Cream (glaaaaaaaaaah so goooood! I love me some black beans)
Beans:
1 1/2 C dried black beans (10 ounces or a small bag here)
2 peeled onions, one halved, 1 chopped
1 bay leaf
1 tsp. dried oregano (Mexican, if you can find it - I found it in my garden. *G*)
2 TBSP olive oil
2 links fresh chorizo, casings removed and just don't think about it. I know, I know, but it tastes so good!! Just... don't think about what it is.
2 TBSP finely chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno, seeded and minced
1/2 tsp ground cumin
Chipotle Cream: (whisk them all together, chill until ready)
1/2 C sour cream
1 1/4 tsp chipotle tobasco (I use a TBSP because I love this stuff and I like it hot)
1 tsp fresh lime juice
Soak beans in a pot with two inches to cover overnight. Drain and return to saucepan. Add onion halves, bay leaf and oregano. Add enough cold water to again cover by two inches. Bring to a boil, reduce to low and slow simmer until beans are very tender, stirring every now and then. About 1 1/2 - 2 hours. Drain beans but SAVE THE LIQUID. Discard the onion halves and bay leaf.
Heat oil in a big skillet, add chorizo (note: I skipped this because chorizo is super fatty and will give you all the grease you need.) and cook until brown, breaking it up with the back of a spoon. Scoop out the chorizo and drain SOME of the drippings. Add chopped onion to the drippings in the skillet and cook until soft and golden brown, stirring often, about 10 minutes. Add cilantro, garlic, jalapeno and cumin, stir 1 minute. Add beans back plus 3/4 C of the reserved liquid, then add the chorizo. Stir it all in, heat through, taste to see if all the flavors are right, add salt and pepper if needed (most likely you won't.) Transfer to a big bowl, drizzle the cream on it, cilantro if you want, and BOOM. you just made fancy refried beans that are so good, you'll slap your mama.
Damn, I might need to make those tonight. MMMMMMMMMM.
Viva la Mexico! Gracias, Mexico, por la enfermedad de Puerco! Ahahahaha.
Today was yoga. Last week I couldn't even do it all. There were some exercises that I just simply didn't even TRY because it was too ridiculous. I did every single one today, and man, my whole body feels AMAZING. Hardest ones: Warrior Three, moving to a move (
All of the stretching and mediation poses at the end made me feel totally relaxed, like I hadn't just beat my body into silly putty for an hour and thirty minutes. (That's how long the session is!!)
I was super good yesterday, even though I went out for delicious Mexican food at Chuy's. (Texans know Chuys. Jeebus, that's good grub.) I had their vegetarian enchilada and a salad with cilantro vinaigrette, and it was muy fabuloso. (Veggie enchilada: blue corn tortilla filled with spinach, corn, tomatillos, zucchini, onion, serranos, mushrooms, and a red tomatilla sauce and some cheese. AY YI YI.) I did have two margaritas, though. COME ON, I'M NOT MADE OF STONE.
Tonight we're having homemade nachos on blue corn tortilla chips with pepper jack, chicken, black beans, tomatoes from the garden, fresh guacamole on the side, and some ancho salsa. The kids will drink limeade and I'll have water. AHAHAHAHAHA, I'll have a margarita, come on, it's like you don't know me at all if you believed the agua line.
Stoney's Favorite Margarita (makes one)
Put a little ice in a shaker. Roll a lime on the counter, cut in half, ditto a good orange. Pour 1 1/2 jigger of GOOD silver tequila (if anyone says Jose Cuervo to me, they're fired), a jigger of Cointreau if you have it, Triple Sec of you don't, the juice of the lime, and half of an orange. Blood oranges are ESPECIALLY fabulous here, which is what I happen to have.
Quick shake, pour into a glass. (I don't do the salt. Note: in restaurants? Those pads they smash the glass onto to make them sticky for the salt? Yeah, that stuff's nasty. And probably not clean. I'm just saying.)
If you don't have limes, but you have limeade? Go for it - just know it'll be sweet, not sour, which I'm sure some of you prefer. you could also change out the orange juice for pomegranate and that's pretty spectacular, too.
Rosè Sangria with pineapple and guava (big pitcher - 12 highballs, or 6-8 regular drinking glasses.)
1 bottle of rosè
4 6-oz cans of pineapple juice (if you have an ethnic section to your grocery, you can get 12 oz cans, which means you need 2)
2 12 oz. cans guava nectar (this is where your pineapple juice is - also, get some of the peach nectar. you'll thank me later)
4 cinnamon sticks
2 C cubed fresh pineapple
2 oranges, sectioned or cut into slices, whichever
Mix first 5 in large pitcher, set half of orange sections aside for garnish and put the rest in the pitcher. Cover and chill for several hours. Serve over ice with orange garnish. (Note: I skip garnishes. Waste of time and money, imo. Just gimmie the drink, says I.)
Spicy Black Beans with Chorizo and Chipotle Cream (glaaaaaaaaaah so goooood! I love me some black beans)
Beans:
1 1/2 C dried black beans (10 ounces or a small bag here)
2 peeled onions, one halved, 1 chopped
1 bay leaf
1 tsp. dried oregano (Mexican, if you can find it - I found it in my garden. *G*)
2 TBSP olive oil
2 links fresh chorizo, casings removed and just don't think about it. I know, I know, but it tastes so good!! Just... don't think about what it is.
2 TBSP finely chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno, seeded and minced
1/2 tsp ground cumin
Chipotle Cream: (whisk them all together, chill until ready)
1/2 C sour cream
1 1/4 tsp chipotle tobasco (I use a TBSP because I love this stuff and I like it hot)
1 tsp fresh lime juice
Soak beans in a pot with two inches to cover overnight. Drain and return to saucepan. Add onion halves, bay leaf and oregano. Add enough cold water to again cover by two inches. Bring to a boil, reduce to low and slow simmer until beans are very tender, stirring every now and then. About 1 1/2 - 2 hours. Drain beans but SAVE THE LIQUID. Discard the onion halves and bay leaf.
Heat oil in a big skillet, add chorizo (note: I skipped this because chorizo is super fatty and will give you all the grease you need.) and cook until brown, breaking it up with the back of a spoon. Scoop out the chorizo and drain SOME of the drippings. Add chopped onion to the drippings in the skillet and cook until soft and golden brown, stirring often, about 10 minutes. Add cilantro, garlic, jalapeno and cumin, stir 1 minute. Add beans back plus 3/4 C of the reserved liquid, then add the chorizo. Stir it all in, heat through, taste to see if all the flavors are right, add salt and pepper if needed (most likely you won't.) Transfer to a big bowl, drizzle the cream on it, cilantro if you want, and BOOM. you just made fancy refried beans that are so good, you'll slap your mama.
Damn, I might need to make those tonight. MMMMMMMMMM.
Viva la Mexico! Gracias, Mexico, por la enfermedad de Puerco! Ahahahaha.
no subject
Date: 2009-05-05 06:32 pm (UTC)It's just hard to motivate oneself to something that long (90 mins) every day, ya know? I'm so bleh after work that it's hard to get going.
How goes your garden? More fleurs by now, yes?
no subject
Date: 2009-05-05 06:35 pm (UTC)I think your training program sounds great.
Love the idea of Blood Orange in the margarita.
no subject
Date: 2009-05-05 06:37 pm (UTC)I might go back to work full time, soon, and if so, my plan is to do this first thing in the morning to wake up, etc. It's almost impossible for me to commit to exercise after a certain period in the morning.
My garden is LURVELY! I think I'll go outside and take some new pictures, just to share. :D
no subject
Date: 2009-05-05 06:38 pm (UTC)Blood Oranges are SO TASTY. I'm making some orange-ginger rolls later today and using the rest of my stash. :)
no subject
Date: 2009-05-05 06:40 pm (UTC)I will have to content myself with more of your pictures.
no subject
Date: 2009-05-05 06:44 pm (UTC)no subject
Date: 2009-05-05 06:57 pm (UTC)you have a bunny problem?
no subject
Date: 2009-05-05 07:00 pm (UTC)(It was not the enfermedad de Puerco. Heh.)
no subject
Date: 2009-05-05 07:00 pm (UTC)no subject
Date: 2009-05-05 07:01 pm (UTC)no subject
Date: 2009-05-05 07:03 pm (UTC)HEEE. I'm glad someone laughed at my Spanglish. :D
no subject
Date: 2009-05-05 07:14 pm (UTC)no subject
Date: 2009-05-05 07:20 pm (UTC)no subject
Date: 2009-05-05 07:35 pm (UTC)However, that being said, crane pose is one of my favorite poses. It takes more core strength than anything else. I can't do it with my legs to the side, but can hang in it for a good long while once I get my balance. You'll be able to do it soon. One of the things that my yoga teacher always says when getting ready for crane pose is to draw in toward the midline, pull everything in towards the center of line of your body (going up and down, not sideways.) I don't know if that will help you or not. Just remember core is what you need here.
no subject
Date: 2009-05-05 07:42 pm (UTC)My core is where I'm the weakest - my hope is that by the end of this series, I'll be able to do it, if only for a bit of the full minute. Thanks for the tip - I'll def. keep that in mind when the yoga session comes back around!
no subject
Date: 2009-05-05 07:42 pm (UTC)no subject
Date: 2009-05-05 08:28 pm (UTC)That's the Chuy's I was at the night my (then; now ex) husband decked me in the parking lot & SRV saw it & was waiting to check on me in the hallway when I got through bawling & washing my face & came out.
no subject
Date: 2009-05-05 10:43 pm (UTC)no subject
Date: 2009-05-05 11:00 pm (UTC)Currently, I am having a cocktail myself (and old fashioned minus the syrup as I have a taste for bourbon and orange lately--brain tumor? unknown) and reading bullshit on wikipedia as a furiously tell myself I don't need to write the story I really want to. *boo*
I only drink Cazadores nowadays. That's coming off refusing to drink tequila at all.
no subject
Date: 2009-05-05 11:06 pm (UTC)no subject
Date: 2009-05-05 11:11 pm (UTC)If you smell burnt cookies, and then you start to "shine," we'll know it's a tumor. Hahaha, I saw that you're trapped in a wiki web - they are the hardest to free yourself from!
If you like Cazadores (and that's some good stuff) you might like Milagro - it's a bit cheaper, but it's one of the better sipping tequilas, as well as for cocktails. Big big fan.
no subject
Date: 2009-05-05 11:15 pm (UTC)Actually now I'm reading pornography about Adam Lambert of American Idol "fame" as I find him deliciously gay beyond belief.
I only know about tequila because I lived with someone from San Antonio. Previous to that I got alcohol poisoning from it in college (shit you not) and had not drunk it in a decade.
no subject
Date: 2009-05-05 11:25 pm (UTC)WHERE IS THIS PORN???
Oh, I don't doubt that about tequila. It's hard to know that GOOD stuff won't kill you but Jose Cuervo is NO friend of anyone's. It's so dirty and nasty... But good tequila is like good bourbon/whiskey, imo. Now if you'll excuse me, I have to do some body shots off my 7 year old. It's for Cinco de Mayo - she's doing a project. (Ahahaha.)
no subject
Date: 2009-05-05 11:31 pm (UTC)no subject
Date: 2009-05-05 11:41 pm (UTC)Feliz Cinco de Mayo. We're off for cervezas con amigos at a place that serves the worst nachos ever. I mean, please, how can you screw up nachos?? Well, for us, start with Velveeta...
no subject
Date: 2009-05-05 11:47 pm (UTC)no subject
Date: 2009-05-06 03:56 am (UTC)My knees are SCREAMING. But I did learn that I can function at 80% max heart rate for WAAAAAAAY longer than I thought (and that was after the PT session--which includes squats with 40lb weights).
Did I mention my knees are still screaming?
Also, Warrior III=awesome. Practice up to that kind of balance by standing on one foot with your eyes closed (PT has me doing that for 1:30 a foot, 2 reps). It changes EVERYTHING. (I cannot do anything remotely like WIII at the moment.)
Also also, no fair on the black beans. Ohhhhh, yum.
no subject
Date: 2009-05-06 12:00 pm (UTC)VELVEETA. Colby swiss and cheddar blended all togeddar has NO BUSINESS being anywhere near nachos. NO BUSINESS. Oy.
no subject
Date: 2009-05-06 12:02 pm (UTC)Black beans, eh? I guess I'll have to slip them in the care package. Those are easy. :)