I didn’t do any of the exercises suggested by my horoscope, but I did add something new to my routine.
I’ve been out jogging or at the gym 5 times this week which wasn’t enough to make up for all the heavy meals I’ve had. Last week, I went out for Shanghai dumplings, made lamb shanks, and had dessert for breakfast.
Recipe for lamb is at the end of post.
Did I mention that I made cookies last night too?
I definitely needed to do an extra workout yesterday!
I only got through the first 10 minutes of this dance video, but I plan on doing the whole thing tonight. This is a great for anyone like me who isn’t very coordinated. A lot of the work out videos out there are too fast, advanced, and frankly, DANGEROUS, for the average person. I think many fitness classes don’t spend enough time warming up and speed through the movements in order to increase calorie burn. If you’ve taken yoga at a studio AND at the gym, you know what I’m talking about!
Based on this video, Ryan Heffington really knows his stuff and how to teach. It’s like having a real dance teacher at home!
2 to 4 lamb shanks
12 oz can of beer (preferable a stout/dark beer) OR red wine
12 oz can of beef broth (or half a box)
1/2 onion, diced
2 carrots, diced
2 stalks of celery, diced
½ can diced tomatoes or fresh
3 sprigs of fresh thyme
3 sprigs of fresh oregano
2 cloves minced garlic
A few tablespoons of olive oil
Salt and pepper to taste
- In a large pan, brown lamb shanks (about 5 – 10 minutes) with some olive oil
- In a large pot, brown onions and garlic with some olive oil. Then add all other ingredients including lamb shanks. Bring to boil. Then simmer for 2 to 3 hours until meat is falling off the bone. If the sauce gets too thick or dry while simmering, add more broth and beer. It’s goes well with a side of mashed potatoes and your favorite greens!
Apple Cider Caramel Cookies
1 cup butter
1 cup sugar
1 tsp vanilla
3 cups flour
10 packets (1 box) apple cider powder
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 package (36 count) small caramels
- Cream butter and sugar, then add eggs and vanilla
- Mix all dry ingredients together
- Slowly add dry ingredient mixture to wet. Mix until just combined.
- Refrigerate for at least 1 hour
- Divide dough into 36 balls, flatten the dough balls, then wrap each caramel with dough.
- Bake at 350 degrees for 12 to 13 minutes. They’re ready when the caramels have fully melted and the cookies look flat.
Original recipe here