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March 26, 2014


I’m not sure how things are looking in the rest of the country, but here in Anchorage, it sure does feel as if spring has sprung.  The sun has been high in the sky most days, making things melty and slushy.  At night, everything freezes again in a sheet of ice only to be melted again the next day.

I hope this second attempt at spring is the real one — the last time I was noticing signs of spring, Mother Nature dumped a foot of snow on us!

Keep those fingers crossed for me, will ya?


I forgot to snap a picture of yesterdays white board with my Cross Training Boot Camp workout on it but I still wanted to share it with you guys, so here it is:


The warm up today was super fun!  I set up an obstacle course, of sorts, and had them run through it five times.  They were running, jumping, lunge walking, bench hopping, swinging, pull up-ing, and planking the whole time.  It was pretty awesome!

For my own workout, I focused on my legs again and did a series of Dead Lifts, Lunges, 1-Leg Stand Ups, and a few leg machines.  I was definitely feeling all of that work this morning when I was teaching both of my group classes — reminder: don’t do legs on Tuesday!!

Phew, I was battling my way through my classes this morning.  Glad they are over!



A few weeks ago, I came across Cornish game hens on sale at the grocery store so I snagged a few and threw them in the freezer. They have been sitting in the back of my mind ever since then but I was nervous to cook them.  My mother (who is an amazing cook, mind you) makes THE MOST AMAZING Corning game hens so I was worried that I would suffer by comparison.

I finally got up the gumption (<——— fun word!) so I grabbed them out of the freezer, let them thaw, and then prepped them to bake.

Even though they weren’t quite cooked thoroughly when I pulled them out the first time, after another 30 minutes in the oven, they were browned, crisp, and ready to eat:


I seasoned the chickens with salt, pepper, garlic powder, and poultry seasonings.  I also stuck a small pad of butter underneath the skin to keep the meat juicy and moist.  When I would pull the chickens out of the oven, I made sure to baste them with the juices at the bottom of the pan and I really think that made the biggest difference.

The oven was set at 350 degrees and, in total, I cooked the chicken for about 1 hour, 40 minutes — the last 30 minutes or so uncovered so that the chicken will turn a golden brown.

It was a great dinner and I might have had a little too much fun tearing apart that little bird and eating all the consumable meat!  RAWR!


So there is a distinct possibility that I am going to head out for my first outdoor run of the year.  I don’t necessarily want to — I am such a wimp when it comes to the cold — but I am going to be a good friend.  I sure hope I don’ freeze out there!

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