Here's a neat site
with some basic toning exercises for those who are not already adding these into their workout.
It's a little chilly this morning. Having some trouble working up to getting showered and dressed lol. I'd better save the workout for this afternoon. Still some mild shoulder soreness but it's back to the arm weights today.
Things should be quieted down around town today - graduation was this weekend and the area population should be droppped by about 15-20,000 compared to last week. That increases my potential jogging routes with fewer cars to run me over
. Variety is so important in your workouts, in part so you don't get bored, and partly so your body doesn't get bored - you need to shake things up so your body doesn't plateau, but continues to respond and benefit from the exercise.
Have a great day today!
Another reason to love exercise:
"I like long walks, especially when they are taken by people who annoy me."
- Noel Coward (1899 - 1973)
Spicy Corn Chowder
2 tsp. extra virgin olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1/2 bulb fennel, chopped (Guys - I HATE fennel because I hate licorice - I leave it out and throw in some green pepper with good results.)
1/2 medium red bell pepper, chopped
1 small can chipotle pepper in adobo sauce, chopped
1 to 2 tsp. adobo sauce
8 oz. red potato, diced (1 cup)
1 can (14 oz) reduced sodium chicken broth
1/2 cup dry white wine or additional broth
1 1/2 cups fresh or frozen corn kernels
1 cup skim milk
2 Tbsp. nonfat dry milk powder
2 tsp. cornstarch
6 oz flake or chunk style imitation crabmeat, lobster, or scallops (tofu if you like)
1/4 cup chopped fresh cilantro (or 1 tblsp dried)
1/4 to 1/2 tsp. coarse ground black pepper
Heat olive oil, onion, garlic, fennel, and red pepper in a large heavy saucepan. Cook and stir over medium high heat for about 5 minutes or until tender. Add chipotle pepper, adobo sauce, potato, chicken broth, wine, 1/2 cup of the corn, and 1/4 cup water. Bring to boiling; reduce heat to medium low. Simmer, covered, about 10 minutes or until potato is tender. Meanwhile, place remaining 1 cup of corn, milk, milk powder, and cornstarch in a blender container. Cover and blend until nearly smooth. Add to saucepan, cook and stir until slightly thickened and bubbly; cook 2 minutes more. Stir in remaining ingredients and heat through.