Sonya- Great workout! You are lifting some good weights. I keep saying I need to get 4 day split out, but haven't for a long while. So many workouts, so little time.
Suz- So sorry you have a migraine. I hope you wake up tomorrow without it. Sounds like a lot going on with your dad. It's so hard when you are far away. Great that the neighbors are helping. I hope he's ok.
Diane Sue- They say to do those exercises every other day for 30 days and that should get you more endurance and flexibility.
I'm making some
Roasted Basil Tomato Soup that I heard was really good. I have tomatoes roasting right now.
Looks pretty healthy. Might use less butter though.
Here's the recipe:
Roasted Basil Tomato Soup
NGREDIENTS
3 pounds ripe plum tomatoes, cut in half
¼ cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
¼ teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water DIRECTIONS
Preheat the oven to 400 degrees F.
Toss together the tomatoes, ¼ cup olive oil, salt and pepper.
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes – until the onions start to brown.
Add the canned tomatoes, basil, thyme, and chicken stock.
Add the roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade.
Taste for seasonings.
Serve hot or cold.
(taken from the Food Network’s Barefoot Contessa)