Crossfit-iversary

Helloooooo eaters!

It’s Thursday night, I had a full (and fun!) day of work, and I’ve had a beer. So things are going pretty well for me right now.

I’m choosing to ignore the fact that my bad back/twisted pelvis is flaring up again and that I had to completely scale the workout today at Crossfit. I’m also choosing not to think about how many dishes I have to do (and dirty laundry I have to pack) before Leon, Charlie, and I leave tomorrow for a weekend in Georgia (A.K.A. The Dirty Dirty). I’m also choosing not to think about how much my back is going to hurt tomorrow.

Instead I’m thinking about how delicious tonight’s leftovers will be for dinner tomorrow, how much I saved at the grocery store thanks to my coupon folder, and…the biggest “and” of them all…that today was marked my first full year of doing Crossfit!

Can you believe that a year ago I went in for my intro session? Heck, can you believe how much has happened in a year?

I sure as hell can’t!

But, anyway, I made a little vlog about my thoughts on Crossfit a year in.

Enjoy.

For those of you that can’t listen because you’re at work/kids are sleeping or you just got tired of my rambling voice, here’s the gist of it:

I’ve got ah-maze-ing muscles. Muscles I didn’t know I could have. Muscles that are firm and sculpted and just plain beautiful.

I’ve dropped a couple of pant sizes without really trying.

I’ve got more body confidence than I know what to do with and spend a lot of time checking myself out in the mirror.

Knowing that there’s no quitting in Crossfit — there’s plenty of almost quitting and occasionally some crying, but there’s no quitting — has made me an immensely stronger person, both mentally and physically.

I’m neither fully paleo nor fully Zone, but food is more fuel than anything else now.

My goals for the next year: 110 lbs front squat, 110 lbs floor press, all rope climbs (no scaling) in workouts, 100 lbs clean and jerk, better at toes-thru-rings, consecutive double-unders, and handstand pushups.

Talk about a lot of goals, right?

I’m confident that I can reach them all sooner rather than later. I mean, I’ve accomplished far more in this year.

So…here’s to next year! (Imagine me holding up a glass. I would have done it in my video, but I shot that at 10am, which is a bit too early to start drinking.)

Your turn, eaters:

What are you proud of from the last year?

What do you hope to accomplish by this time next year?

Later eaters!

Help Me With My Homework

Hiya eaters!

Things are chugging along nicely over here. I’m working and working out as much as possible before classes start back and it was warm enough on Saturday for Leon to smoke up a big rack of ribs.

So yeah, things are good.

And now, here’s a blog:

Yup, this is for real. So please, m’dear eaters, help me.

Email me at kara_h_thomas @ yahoo . com and let me know about any dietary restrictions or allergies, and I’ll set you up with a recipe from my little cookbook.

 And then I’ll thank you personally in my thesis/cookbook. You’ll be like a celebrity. Except on a very small scale.

Fried Pumpkin Donuts with Maple Glaze

Yields ~2 dozen

Donut Ingredients

2 ½ c all purpose flour

1 c whole wheat pastry flour*

4 t baking powder

½ t baking soda

1 t salt

1 t ground cinnamon

½ t ground ginger

1 c sugar

3 T unsalted butter, at room temperature

1 large egg

2 egg yolks

1 t vanilla extract

½ c buttermilk**

1 c pumpkin puree

canola or vegetable oil, for frying

*Regular whole wheat flour is too coarse for this recipe so only use whole wheat pastry flour or more all purpose flour for this cup.

Put the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl and whisk together until evenly combined.

Put the sugar and butter into a bowl and beat with an electric mixer on medium until the sugar is dissolved and everything is smooth. Add the egg, egg yolk, and vanilla to the bowl and then use the electric mixer to beat everything on medium until evenly combined.

In a small bowl whisk together the buttermilk and pumpkin puree until it is clump free.

Turn the electric mixer on low and add a third of the dry mixture to the bowl and beat until everything is evenly incorporated. Add half of the pumpkin-buttermilk mixture to the bowl and beat until it is evenly incorporated. Continue alternate adding the dry mixture and the pumpkin-buttermilk mixture until everything is added and mixed until completely incorporated.

Cover the bowl with plastic wrap and chill in the fridge for at least 3 hours.

With floured hands, scoop out half the dough onto a very well floured surface and, using a floured rolling pin, roll the dough out to a ½” thickness. Using a ~3” circle cutter, cut out as many circles from the dough round as possible. Then using a ½”-1” circle cutter, cut out a circle from the middle of each large circle. Remove the small rounds to fry as donut holes. Continue rolling out more dough and cutting out donuts and donut holes until all the dough is used.

Heat ~4” of oil in a pot or deep pan to 360F-375F, as gauged by an oil/candy thermometer.

Carefully drop 4 donut holes or 2 donuts at a time into the hot oil and fry for 3 minutes, using tongs or a large slotted spoon to flip halfway through. Once done remove the donuts to a baking sheet lined with paper towels.

Glaze Ingredients

2 c powdered sugar

1 T maple syrup

½ t vanilla extract

3 T buttermilk

Put the powdered sugar into a small, cereal-type bowl. Add the syrup and the vanilla and mix everything together with a fork or a whisk. Add the buttermilk, half a tablespoon at a time, and mix thoroughly until the glaze is free of clumps and thick enough to coat the fork or whisk.

Carefully dunk the top of each donut into the glaze.

This recipes produces a mountain of absolutely delicious donuts. They’re not huge like Dunkin Donuts and they’re not super pumpkin-y, both of which are positives in my book.

And in case you’re wondering, this recipe will accompany an essay about my, and a lot of women’s, struggle to have it all and to decide what “it all” is. And it starts by discussing the Queen of England.

Your turn, eaters:

If you could write a book, any kind of book, what would it be?

You wouldn’t happen to know anyone in publishing who you want to pass my name along to, would you?

Later eaters!

 

A Month of Crossfit

Hiya eaters!

I’m about a minute away from leaving for Virginia Beach, so I’m going to make this quick.

As of today, I’ve done a month of Crossfit. Rather than type lots of things, I made a little vlog for your viewing pleasure.

Here are those video demos I promised — Cleans. Thrusters. Deadlifts.

The gist of it is this: Crossfit is not a magic pill. It’s not all you have to do to be healthy and hot. It’s not the answer to all your problems. It’s hard — mentally and physically. It’s not for everyone. But if it is for you, and you’re willing to put in the work and the pure grunt time, you’ll see amazing results, enjoy your workouts, and make a bunch of like-minded friends.

If it’s not for you, you’ll probably hate every grueling second and feel like you wasted your money.

Oh, and one thing that I didn’t mention in the vlog is that my not good knee hasn’t been that bad. Sure, I’m in my knee brace for most things. And I can’t say that I’m 100% pain free, but considering how much squating and jumping and other knee-intensive activities we’ve been doing, the fact that I’m even 90% pain free is ah-maze-ing!

So there you have it, eaters.

See ya from the beach!