Brette and I celebrated nine years of marriage this month.Nine years!

One of the reasons we got married in January was so that we’d have an excuse to go on warm weather vacations during the season in MN that is just the opposite.

This year, our anniversary took us to Mexico (which is also where we honeymooned) and it could not have been more perfect. We are both very busy and active people, but thankfully, we also know how to relax. Since pictures do way more than words, here are the photo highlights of our week away from it all.

Three months down, one month to go! Can you believe it?

Here is a brief recap of what I did this month:

• I completed 10 of 12 planned strength workouts; a definite improvement over last month.
• I ran twice (one HIIT workout and one regular running).

What results have I seen so far?

• Measurement changes: Thighs -0.5, Hips -0, Waist -0, Chest -0, Biceps -.5.

Confessions:

• I didn’t do the metabolic workouts.
• I am anxious about running and ready to start my spring training.
• I miss having a partner in crime and want to be doing what everyone else is doing.

The last bullet is the most important. As Jen rolled out her race schedule and training plan, I couldn’t help but feel envious (silly, I know). I want to be running , biking, and swimming too! It made me realize how much I miss our training together. I know that I’ve said this before, but training is so much more than training. I thrive on the camaraderie, competition, and the training plan itself.

I was also inspired by Amanda’s great post about the thrill of Zumba. After all, it is a party! Let’s not forget Meghan’s rave review of CrossFit. I want to get in on these activities! (As an aside, I just read that Cameron Diaz is a CrossFit fanatic. She looks good too. Thrilling, I know.)

So, I am departing from the word of the FBB book for the last month of the program. I will use the strength workouts but I am also going to incorporate other activities like running, biking, Zumba, and yoga. At this point, I am really nervous about running because I haven’t for over two months. In theory, I should be more concerned about biking as I consider it to be my weaker sport but oddly (or naively) I’m not.

My first race of 2012 will be the Get Lucky 7k and it is only 7 weeks away. Yikes, I better get running!

I have a birthday coming up.

I’m having a hard time with this one.

Something in the back of my mind keeps whispering the phrase middle aged! middle aged!

Ack.

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A couple weeks ago as I was checking out at Lunds I remembered that I had a Lunds & Byerly’s gift card tucked away somewhere in my wallet. My mother in law had given it to us as an anniversary gift, I believe. I was so excited to have a gift card for groceries that I almost did a little dance right there, and then I got to thinking about how much I would really appreciate ‘practical’ (read: boring?) gifts. Is this a sign of middle age? Perhaps. But think about it, doesn’t gift giving get much harder the older people get? I remember hearing that stamps are a great gift idea for the elderly (I, in fact, would also appreciate a gift of stamps. Seriously! I hate when I run out of stamps!), so the desire for practical gifts must begin somewhere in middle age. I guess what this here blog post could be considered is a gift-giving guide for the foodie-ish, practical-minded (yet also appreciative of the frivolous), grocery-shopper of the middle age group.

Gift ideas for the middle-aged foodie sort-of person:

-Gift cards to a more splurgy grocery store or co-op (or, wouldn’t a gift card to the regular old grocery store where Ms. Middle Aged shops be appreciated too? I dare say so).

-Membership to a co-op

-Membership to a CSA

-Essential, everyday items used by Ms. Middle Aged, perhaps taken up a notch in quality from what she’d buy herself: olive oils (or other cooking oils), vinegars, dark chocolate, vino, spices, tea, coffee, maple syrup

-Specialty items used by Ms. Middle Aged: almond flour, coconut flour (I’ll blog more about these in the future:), fancy nuts, saffron, fancy meats

-Gift certificates to a favorite restaurant, or a new restaurant, or a restaurant Ms. MidAge has been wanting to try

-Items to spice up the kitchen: fresh dish towels, hand towels, dish cloths. Mild-smelling handsoap or dishsoap- the fancy kind that she never splurges on

What else? Can you think of anything else to add to this list?

Does it seem strange to have gourmet and slow-cooker in the same sentence?

After this weekend’s Gourmet Dinner Club gathering, I now believe it’s possible to have gourmet slow-cooked dishes.

I do live in Minnesota, which I believe is the slow-cooker capital of the world. Or do you call it crock-pot? I typically say crock-pot, though I think slow cooker sounds more sophisticated.

I tackled the appetizer course. Although the finished dish was not completed in the slow cooker, the main component spent 12 long hours cooking away. I’m naming my creation Cranberry Apple Butter and Blue Cheese Fillo Pockets.

The cranberry apple butter was my favorite part and it made a great dipping sauce for the pockets. I’ll be posting the complete recipe later this week. It was my first time working with fillo dough and I learned a lot…which I promise I’ll share with you. Just know they were delicious.

Our next course was actually not made in a slow-cooker and boy did we give Kari a hard time for that. However, her dish was delicious so she was mostly forgiven. She made individual cheese soufflés (also made with fillo) served over a frisee salad. Salty parmesan and goat cheese were the stars.

Our main course was made by our gracious host, Lee. She concocted a chickpea tagine that was chock full of vegetables, golden raisins and olives. It was fantastic. Dried chickpeas are made for the slow-cooker. The dish was served over toasted couscous and topped with thick greek yogurt and cilantro. Along side the tagine were honeyed carrots. Perfectly textured and sweet. I loved this dish and was lucky enough to take some home which I enjoyed for lunch today.

Dessert was a trifecta of yumminess.

First up was Mike’s Orange Caramel Pudding Cake. It was most definitely a cross between pudding and cake. He wasn’t super happy with the results from this recipe. However the salted caramel sauce he made  for drinking drizzling stole the show.  OMG delicious. He followed this recipe, but added some salt – which we all LOVED. The sauce made the cake very tasty.

Henriet made an extremely elegant dish….in a slow cooker! Pears poached in red wine and served with vanilla whipped cream. Not super sweet but super amazing. It made the perfect second dessert. I love a world where there are two desserts.

This photo does not do justice to either dessert. You’ll just have to take my word for it. 

And to wash down our two desserts was Liza’s homemade chai tea. The chai concentrate was made in the slow-cooker and it was worth every minute. Not only tasty and smooth, but a million times cheaper than getting chai at your local coffee shop. Liza followed this recipe for the tea, which you can mix with either milk or water.

We then retreated into a slow-cooker coma.

This was definitely a fun theme and it got us all thinking about how to be gourmet by using an apparatus that doesn’t necessarily elude fancy.

It also provided fodder for sharing hilarious family stories and our culinary upbringings (or lack there of). Laughter was abundant … as it should be.

Have you had a slow-cooker party before? Do you call it a slow-cooker or a crock-pot?

It’s amazing really, the history one can have with a restaurant. With food. As I write this post I can’t help but giggle at the long path that brought me to one of my most favorite traditions.

Minnesota. Who knew when I moved here almost 9 years ago I would later fall so deeply in love with this place, its people, and most importantly its food. Truth, for me it’s not the “foodie” spots that really get me going. It’s actually the random spots that I frequent more often than I care to admit that I just can’t live without. Don’t get me wrong I love the fact that we are lucky enough to have places like this to wine and dine but for every one Travail there are 10 lesser known gems that knock my socks off. Roat Osha is one.

But before I jump right in to all things incredible about Roat Osha I gotta take a minute to reminisce about everything that brought me to it. I’ve always been a lover of food. ALWAYS. And more often than not my love for food has always led me towards ethnic foods. It may be the vegetarian in me or just my adventurous spirit but my most favorite foods go in this order; Mexican, Thai, Italian, Ethiopian. When I think of great food it’s never an american classic that pops into my head.

When I moved to Minnesota (and really when I move anywhere) the first thing I did was start to seek out places to eat my favorite foods. It’s always a slow start and as far as Thai and Mexican food was concerned I was struggling to find a good spot. In comes Tum Rup Thai the sister (or perhaps mother) restaurant of Roat Osha. Cue sounds from the heavens. Thank GOD I lived at least 25 minutes from the joint or I would have been in BIG trouble. Fast forward a year or two and I meet my friend Will. Will always ordered what I thought was the most random thing. Mee Kah Teeh. Well homeboy is a dang genius. I blame him for my obsession. I actually still think about him almost every time I order. Truth.

Fast forward another year or two and my friends Jon and Henriet introduce me to Roat Osha. Of course I was skeptical. How could it top Tum Rup Thai? Then I am put at ease as I learn they are actually related to one another. And word on the street is Roat Osha just so happens to make their curries a wee bit spicier which makes them a wee bit yummier to me. I scour the menu and BOOM-Mee Kah Teeh! Even more delicious than the original! Is it possible?

And now I’m obsessed yet again and live dangerously close. Close enough that it has become a sunday tradition (once or twice a month) for us to order take out, grab a Sapporo and relish in the deliciousness. We started this when our Emily still lived with us but now that she has left us we must carry on in her honor!

Nummy!

Craving Thai? Roat Osha is your spot. Our favorites are of course the infamous mee kah teeh with mock duck and we also love the  sriracha fried rice with mock duck or tofu.

Now that is spicy!

They also have a sweet happy hour-I think from 4-6 p.m. (don’t quote me on the time) their fancy drinks are $5 (compared to $10 or $11), they have $3 glasses of wine and draft beers.

happy mommy with her $5 cosmo!

What about you? What traditions do you have with food?

...Now I just need a pair of these sweet pants!

I always assumed that “Zumba” was just another cheesy way of referring to “Jazzercise” and it surely wouldn’t be cool enough or even difficult enough for me. I took my first class in November and I was hooked. HOOKED. I still think the name needs a little work, but I suppose it’ll work for now. Part of me wonders if it really is just a modern Jazzercise and now I’m simply old enough to go for it?! Hmmmm…

Anyway, have you tried it? Do you like to dance? I love to dance.   I’m a huge Hindi music fan too, so naturally I gravitate to the Hindi tunes, but I don’t think I’ve encountered a song I don’t like. My hips are starting to move in ways they never have before and dare I say this new workout could help in other areas of my life as well…

The only drawback for me is finding the time to get to a class. Work (grading plus dealing with emotional students) and picking up my child from daycare often come before a 5:30pm class, especially if my Huz can’t pick up said child.

Check out the hips in this video.

It’s much more fun in person, but here’s another with fun music and it breaks down some of the moves.

Tell me this doesn’t look fun. I hope I see you at the next class.

There are a lot of numbers people use as benchmarks for their health and fitness. There’s the classic scale telling you how many pounds you weigh. There’s your BMI which some people use to categorize if you are underweight, normal, overweight or obese. There’s also body fat percentage, VO2 max, anaerobic threshold and I’m sure a zillion others.

There a few numbers that are important to me. My blood pressure and cholesterol levels are two of them. High numbers of both run in my family with both my parents currently on medication to keep them in check. As I know I’ve mentioned, I’ve always been a healthy eater. Sure my definition of health has changed, but I’ve never had a 3 times per week McDonald’s habit or the like. My parents are also healthy eaters, but that doesn’t mean they are immune.

The last time I had my blood pressure and cholesterol checked was in September of 2009. In 2009 I ate healthy, but very different than I do now. Then, I was eating meat and dairy on a regular basis. Now, not so much. My mostly vegan lifestyle has been going on for almost a year. (Can you believe vegan lent was almost a year ago?) I was so interested to see if it made a dent in my numbers.

Let’s take a look!

September 2009

Total Cholesterol: 224

Triglycerides: 93

HDL Cholesterol: 81

LDL Cholesterol: 125

Blood Pressure: 106/72

January 2012

Total Cholesterol: 179

Triglycerides: 70

HDL Cholesterol: 71

LDL Cholesterol:94

Blood Pressure: 114/72

Here’s what I can tell you about the above numbers. My blood pressure is great and so far I’ve never had an issue with it. Go me.

My Dr. had not been concerned about my cholesterol levels even though they were above 200 as it was my good cholesterol that was high. She did want to keep an eye on it because of my family history. My cholesterol went down 45 points in 27 months! I’m thrilled with that.  I firmly believe how I’ve been eating is the driver in lowering that number. My weight has stayed fairly consistent and my activity has always been strong. The emphasis on a plant-based diet has been the biggest change.

Go plants!

It feels a bit weird to write about whooopie pies in the month of January. January is the month of salads, soups, and all things light. Or is that just me?

Well, it’s worth taking the time to make these whoopie pies. They would be perfect for a Superbowl party, Oscar gathering, a B-day celebration or just because you want to impress someone special. Or heck, if you’re just sick of eating salad.

These guys are the perfect balance of chocolate and mint and the pies are light and airy. Stopping at one is a bit tough so I recommend making them small so you can have two.

I made them for New Year’s Eve and they were well received and gone by the end of the evening. Well, except for the one I snuck home to enjoy the next day.

Did I mention they are vegan? They sure are! You can easily de-veganize them by using real butter and cow’s milk. I’m confident they would be delicious either way.

Chocolate Peppermint Whoopie Pies

Yield: 16-24 pies depending on how big you make them.

Note: I took cues from about 5 different whoopie pie recipes out there and came up with this winner. The pies are more cakey than cookie like. The mint filling is very minty. You could take it a step further by adding some green food coloring to the filling or rolling the edges in peppermint candies. 

For the Pies:

• 1 & 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 & 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick (8 Tbsp) vegan butter substitute (I like Earth Balance)
• 1 cup (packed) dark brown sugar
• 1/4 cup vanilla flavored coconut yogurt (regular yogurt, soy yogurt, or blended silken tofu would also work)
• 1 tsp vanilla extract
• 1 & 1/4 cup non-dairy milk (I used almond)

Preheat your oven to 375 degrees. Line a baking sheet lined with parchment paper or a silpat if you have one.

In a small bowl, sift together the flour, cocoa powder, baking soda and salt. I found the sifting necessary as my cocoa powder was pretty lumpy.

In a stand mixer fitted with a paddle attachment or a hand beater, beat together the vegan butter and brown sugar on low speed until mixed, and then for 3 more minutes on medium.  Add the yogurt and vanilla and beat for 2 more minutes.

Add half the flour mixture and half of the non-dairy milk and beat on low until just incorporated. Add the remaining flour mixture and non-dairy milk and beat until completely combined.

Drop drop the batter one heaping tablespoon at a time onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 8-10 minutes or until the whoopies spring back when lightly touched. Cool on the pan on a wire rack for 5 minutes, then remove from pans to cool completely.

For the filling:

• 3 cups confectioner’s sugar
• 1 stick (Tbsp) vegan butter substitute (Earth Balance)
• 3-4 Tbs non-dairy milk
• 1 tsp peppermint extract

In the bowl of a stand mixer (or use a hand mixer), beat the vegan butter until smooth. Add the confectioner’s sugar, beat on medium for about 1 minute until the mixture is crumbly. Add the non-dairy milk, peppermint extract and beat on high speed until smooth, about 3 minutes.

 To assemble:

When the whoopies are cool match them up as best you can. I had some very un-uniform shapes. (don’t worry – no one will care). Spread a dollop of filling on the underside of one and sandwich it together with another whoopie.

Looking for another kind of whoopie pie? Try out my pumpkin whoopie pies – they are equally delicious.

Thanks for stopping by today!

I imagine how a fish feels when it is flopping around out of water is what I experience when I’m IN the water. It’s very uncomfortable and I can’t breathe.

I really don’t know how I developed my healthy fear of water and the possibility of drowning. I took lessons as a kid at our local high school. 4 years in fact. 2 of those years, I failed the class. Hmmm….

My family wasn’t one to go the the pool very often and we didn’t spend time at a lake. Although I had friends with lake homes, the time I spent in the water was with a life preserver and on an inflatable device. Water skiing wasn’t my thing and don’t get me started on the time my two friends tried to teach me to knee board. It wasn’t pretty. I likely cried.

I can remember one experience where I attempted to swim in a lake where I couldn’t touch the bottom. I believe I was trying to get out to one of those floating docks. There was a boy involved and I’m sure I didn’t want him to think I couldn’t do it. Well, I panicked and he had to drag me to shore. Funny, that relationship didn’t work out.

In my adult life, I really have avoided the water. At least, the deep water. When we go on vacations that involve the ocean, I stay where I can touch the bottom. The ground is so stabilizing, ya know? I love the ocean when I can touch the bottom. I’ll splash around in the waves with the best of them.

When in Belize, we went on a day long snorkeling adventure in prestine waters. I wore a floaty. I kind of felt like Martin Short in one of my favorite SNL skits. “I’m not that strong a swimmer.”

About 6 or 7 years ago, I decided to give swimming a whirl. I’m not sure what motivated me to do it, but I bought some goggles and got in the pool at my gym. Panic ensued. A friend who was a former lifeguard worked with me a bit and had me go all the way back to the beginning of learning how to blow bubbles in the water. It was that bad. The next week, I was ‘swimming’ along and then stopped by my lane buddy who was concerned about my well-being. “Are you okay? You’re not looking good”. It was that moment that I decided facing my fear of the water and learning how to swim was not a priority to me. It just wasn’t worth it. I’ll go back to splashing around in shallow water thank you very much.

And now, here I am giving it another try. Since becoming involved in the triathlon community, I have found a new level of inspiration. I’m amazed at the determination and perserverance of these athletes, the most significant one being my husband. When Brette decided to do his first tri, he was not a swimmer either. But man was that kid determined! He started going to the pool in every weekend, swimming a little bit further each week. He got pointers from swimmer friends, read books and watched YouTube videos. And sure enough, he did it. He has now competed in 5 triathlons, including an Olympic distance. He’s amazing!

So, along with my amazing husband, I stepped back in the pool this past weekend. It was uncomforatble. I couldn’t breathe. I felt ridiculous. But, I got in and ‘swam’ for 20 minutes.

Tuesday morning, I went to my first swim class. After a long conversation with the aquatics director, she convinced me that a Masters Swim Class was a better fit than private lessons.

MASTERS???

She assured me it was for all levels, that the instructor was awesome, and that I would get lots of personal attention and specific training. Plus, it was more affordable and her words, “more fun”.

I was not so sure, but showed up early in my new speedo swimsuit, trinona swim cap and new googles (I got these thanks to reader Suzanne!).

It was uncomfortable, terrifying and I couldn’t breathe. And it was awesome! My instructor, Sarah, was super nice, very supportive and gave me very specific drills to work on. She assured me we would work on one thing at a time and eventually I would be able to put it all together.

You know what? I believe her!

My plan is to go to this Swim Class every Tuesday and then to the pool with Brette on Saturdays. If I can build my confidence, lung capacity and skill in the pool through the cold months, I’m hopeful I’ll be ready to tackle open water this summer.

The exciting part of swimming is that I can only get stronger. I like that.

See ya on the pool deck.

Are you learning anything new this year? What steps have you taken?

The Hubs is a lover of shortbread.  Seriously – it is his favorite cookie of all time.
I was not familiar with shortbread until I came into The Hubs’ family.
You see my FIL is a lover of shortbread too.  So at Christmas they would exchange the same tin of Walker Shortbread.
I quickly became a lover too.

Then in 2010 The Hubs and I were lucky enough to travel to Scotland.
Scotland is the mecca of all things Shortbread.  We had tea and ate lots of shortbread biscuits and even realized that shortbread is good with scotch too.  Who knew?

A few years ago The Hubs and I began making our own shortbread.  We have tried many recipes but have settled on this one by Martha Stewart.
Seriously can that woman make a bad cookie?
They are good at Christmas or anytime really.  Even better with tea or scotch.
Cheers!

SHORTBREAD FINGERS
Adapted slightly from Martha Stewart Baking Handbook

3 sticks of unsalted butter at room temp
2 1/2 cups AP flour
1/2 tsp salt
3/4 cup plus 2 TB powdered sugar
granulated sugar for sprinkling

Instructions:
Preheat oven to 325°F. Butter a 12-by-8-inch bakingsheet and line with parchment paper.

Sift flour and salt in a small bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until fluffy on medium speed, 3 to 4 minutes. Add powdered sugar; continue to beat until light and fluffy. Add flour mixture and beat on low speed, until just incorporated.

Using a small offset spatula, evenly spread dough in prepared baking sheet. Chill in the freezer or refrigerator until dough is firm, about 15 minutes.

Prick dough all over with a fork. Bake until shortbread is golden brown, 40 to 45 minutes. (mine needed 55 minutes)

Transfer to a wire rack and immediately sprinkle with granulated sugar. While still hot, cut shortbread into 4-by-1-inch pieces. Cool completely.

NOTE – I have also made this recipe into cookies using a small round scoop.  Then smush down a bit with a glass dipped in flour.
Bake for about 18-20 minutes until golden brown on the bottom.  Dip in sugar while warm.
If you want to get really fancy you could dip half the cookie in chocolate too.
Yummy!