Archive for August 17th, 2009

It was a good morning for a workout.  Back and Triceps.  25 minutes of warming up on the Elliptical, while watching “Law and Order: SVU”.  Creepy!

 The weights took me about 40 minutes, doing 4 sets x 15 reps working from medium to heavy weight.  Then it was off for a 3.65 mile run with Shane. 



It was so foggy…kind of eerie looking out there when it’s that foggy.  In fact I was thinking as we were going along that I would much rather have the winter morning darkness than the fog that was obstructing my vision AND that I watched too many spooky movies when I was a kid.

Speaking of winter darkness, have you notice the mornings are darker longer now?  By 5AM early in the summer it was light out. Now, Shane and I are just about home from our morning trek before the darkness pulls away.  The evenings are getting shorter….we know what’s lurking behind September…dreaded Winter!  Well, it’s too early to think about that so I have a great Summer recipe for you.

It’s summertime.  It’s time to enjoy large, sweet tomatoes, green avocados with a hint of lemon adorning wonderfully fresh steamed broccoli and a fresh piece of steel head trout.  This would be a terrific sauce for pasta as well.

Tomato and Avocado Sauce (From “Vegetables Italian Style – Verdura” with adjustments for personal preference)


  • 3 large tomatos, diced
  • 15 large basil leaves, torn
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1 lemon – zested and cut in half
  • 2 Avocado, peeled, seeded and diced
  • Salt and Pepper
  • 4 cups broccoli florets
  • 1 TBS Capers (Optional)

Combine the first 3 ingredients in a bowl.  Add the oil and the juice of 1/2 of the lemon and 1 tsp zest.  Salt and pepper to taste.  Set aside for the flavors to come together, about an hour. *I did this at lunch time. Really easy and quick.


Steam the broccoli, about 5-6 minutes.  Drain. 


In a small bowl, add the diced avocado and capers if using, some salt and pepper and the juice of the other half of the lemon, plus 1 tsp lemon zest.


Toss the broccoli with the tomato mixture. Top with the avocado and capers. Enjoy.


For the fish: Rinse and pat dry. Sprinkle with about 2 TBS lemon juice, salt and pepper. Let sit 20 minutes in the refrigerator.  Grill on medium high for about 5 minutes per side (depending on thickness and size of the fish).


Ted plans to get up early with me and make me lift heavier weights.  He must have thought I looked a bit scrawny in a swim suit this weekend and intends to make me into some muscle woman. Okay. I’m game.  That is until it starts hurting or taking too much energy then all bets are off.

Have a great night.


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