Hello Ladies,
Yesterday I did Upper Body Pyramids, all 47.32 minutes of it. I can now barely type this message. Why did I decide to do this again?? I was expecting at least the HINT of a rest between exercises, but it was not to be.
I found myself muttering some unkind comments to Cathe and almost dropped my weights when she said “I heard that!” So I guess I’m not alone in that aspect.
I’m slowly starting to adjust to this and while pain and I are not friends, we each recognize each other’s right to exist. Afterwards I could barely raise my arms above my head to shampoo!
The battle continues….
Garth
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Another recipe..
Penne with Squash, Walnuts and Mozzarella
3 Tbs. extra virgin olive oil
1 clove garlic, minced
1 1/2 cups yellow onion, thinly chopped
1 cup butternut squash, peeled, small cubes
1 cup sliced mushrooms
1/2 cup zucchini, diced
1 cup tomato, diced
1/4 cup white wine
1 cup vegetable broth
1 Tbs. chopped parsley
1 tsp. chopped thyme (leaves only)
1 tsp. salt
1/4 tsp. pepper
1/2 cup mozzarella cheese, cubed
1/4 cup grated Parmesan cheese
1/2 cup walnuts, chopped
8 oz. penne pasta
3-4 walnut halves for garnish
diced tomatoes for garnish
parsley for garnish
In a large pot, bring 3 quarts of water to a boil
In large skillet, heat oil over medium heat. Add garlic, onions, stirring frequently until onions are tender, about 5 minutes. Add squash, mushrooms, zucchini, and tomato (except for garnish). Continue to cook, stirring often, about 5 minutes or until tender. Add vegetable broth, salt, pepper, and white wine. Bring to a boil and lower heat. Simmer until liquid is reduced by half, approximately 5 minutes. Add parsley (except for garnish) and thyme.
Cook pasta according to package directions.
Drain pasta and return to pot over low heat and add sauce. Add chopped walnuts and mozzarella and stir until pasta is coated with sauce and mozzarella begins to melt, forming strings of cheese.
Remove from heat, add grated cheese. Toss well, transfer to a large bowl or individual bowls and top with remaining walnuts. Garnish with diced tomatoes and sprinkle with parsley.
Yesterday I did Upper Body Pyramids, all 47.32 minutes of it. I can now barely type this message. Why did I decide to do this again?? I was expecting at least the HINT of a rest between exercises, but it was not to be.
I found myself muttering some unkind comments to Cathe and almost dropped my weights when she said “I heard that!” So I guess I’m not alone in that aspect.
I’m slowly starting to adjust to this and while pain and I are not friends, we each recognize each other’s right to exist. Afterwards I could barely raise my arms above my head to shampoo!
The battle continues….
Garth
========================
Another recipe..
Penne with Squash, Walnuts and Mozzarella
3 Tbs. extra virgin olive oil
1 clove garlic, minced
1 1/2 cups yellow onion, thinly chopped
1 cup butternut squash, peeled, small cubes
1 cup sliced mushrooms
1/2 cup zucchini, diced
1 cup tomato, diced
1/4 cup white wine
1 cup vegetable broth
1 Tbs. chopped parsley
1 tsp. chopped thyme (leaves only)
1 tsp. salt
1/4 tsp. pepper
1/2 cup mozzarella cheese, cubed
1/4 cup grated Parmesan cheese
1/2 cup walnuts, chopped
8 oz. penne pasta
3-4 walnut halves for garnish
diced tomatoes for garnish
parsley for garnish
In a large pot, bring 3 quarts of water to a boil
In large skillet, heat oil over medium heat. Add garlic, onions, stirring frequently until onions are tender, about 5 minutes. Add squash, mushrooms, zucchini, and tomato (except for garnish). Continue to cook, stirring often, about 5 minutes or until tender. Add vegetable broth, salt, pepper, and white wine. Bring to a boil and lower heat. Simmer until liquid is reduced by half, approximately 5 minutes. Add parsley (except for garnish) and thyme.
Cook pasta according to package directions.
Drain pasta and return to pot over low heat and add sauce. Add chopped walnuts and mozzarella and stir until pasta is coated with sauce and mozzarella begins to melt, forming strings of cheese.
Remove from heat, add grated cheese. Toss well, transfer to a large bowl or individual bowls and top with remaining walnuts. Garnish with diced tomatoes and sprinkle with parsley.
