Egham's Training Log

[kmwest]

With a solid (and I mean, don't go cheap) dipping belt, 100 lbs is no issue. Just adjust it right and maintain good posture, and it won't slip.

[BamaDave]

Don't you love having to do 8 trillion pushups!

[Egham]

Originally Posted by Victoria

Wow, nice workout, Egham! How do you like those turkish thingies? And, you're right, spidys are tough!!! How long did this workout take?

Thanks Victoria! Those Turkish get-ups are tough. You wouldn't think it just reading through the instructions.....How hard can it be to get up off the floor and back down again? I really overestimated my weight load the first time I tried them and had to halve it to finish the second set. This time I stuck with the lower weight and managed all three sets, but that last get-up with the weight in my left hand was marginal.

I should have timed it, but forgot to. I think around 20-25 min.

Originally Posted by kmwest

With a solid (and I mean, don't go cheap) dipping belt, 100 lbs is no issue. Just adjust it right and maintain good posture, and it won't slip.

Thanks! Something like this?

Originally Posted by BamaDave

Don't you love having to do 8 trillion pushups!

It certainly feels like 8 trillion and right now, I'm just as likely to complete all of them as prescribed as I am 8 trillion. And, the variety of pushups is beyond what I had imagined. It is an area I need to work on, so I guess they're all for the better....At least that's what I keep telling myself.

[RobLL]

Egham - you and LD et alia going into all of this esoteric equipment are making me feel hopelessly old fashion. But it sounds fun, and I really should have some of it available on days I don't want to go to the gym.

[Egham]

Originally Posted by RobLL

Egham - you and LD et alia going into all of this esoteric equipment are making me feel hopelessly old fashion. But it sounds fun, and I really should have some of it available on days I don't want to go to the gym.

Those guys really opened my eyes to the possibilities; there are so many things you can do without all those trips to the gym. Much of the equipment is simple, inexpensive and/or relatively easy to make. The TRX isn't cheap, but so versatile. Taken together, the possibilities appear limited only by one's imagination. And, I find mixing things up a bit in my fitness program keeps things fresher, more fun, and - in the end - more sustainable.

We all probably have those days when we really don't want to go to gym, but feel we really should do something. Make/acquire a few different things you can use a home and the pressure's off....You can stay home and still get a great workout.

[Egham]

Last evening, Mrs. Egham and I enjoyed one of our occasional "special meals". We decide to put some extra effort and funds into a nice dinner; prepare it together; set the dining room table with china, crystal, and silver; find a good wine to accompany the meal and enjoy a fine, leisurely meal.

Our main course this time was Mushroom-stuffed Beef Tenderloin....It was wonderful! Victoria, it's probably the best bacon recipe I've tried. I cut all the following measurements in half and cooked it on the gas grill. If you ever want to splurge, I highly recommend it.

Mushroom-Stuffed Beef Tenderloin

¾ cup Marsala wine
¼ cup minced onion
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon pepper

1 (5 to 6 lb) beef tenderloin, trimmed
1 pound fres mushrooms, sliced
1/3 cup sliced green onions
3 tablespoons butter
½ cup Marsala wine
1 ½ cups whole wheat breadcrumbs
Garlic salt
Freshly ground pepper
8 slices bacon
Tomato roses (optional)
Fresh parsley sprigs (optional)

Combine first 6 ingredients in a small bowl; stir well. Place tenderloin in a large shallow dish; pour wine mixture over tenderloin. Cover and marinate in refrigerator 8 hours, turning occasionally.

Sauté mushrooms, green onions, and garlic in butter in a large skillet over medium heat until tender. Add 1.2 cup wine, and simmer until liquid evaporates. Remove from heat. Add breadcrumbs; toss gently, and set aside.

Remove tenderloin from marinade; discard marinade. Slice tenderloin lengthwise to, but not through, the center, leaving one long side connected.

Spoon stuffing mixture into opening of tenderloin. Fold top side over stuffing and tie securely with heavy cotton string at 2-inch intervals. Sprinkle with garlic salt and pepper. Place tenderloin, seam side down, on a rack in a roasting pan. Insert meat thermometer into thickest portion of tenderloin.

Bake, uncovered at 425 ° for 30 minutes. Cut strings and remove from tenderloin. Arrange bacon slices in a crisscross pattern over tenderloin; secure at ends with wooden picks. Bake an additional 14 to 20 minutes or until bacon is crisp and thermometer registers 140° (rare…..or 150° for medium-rare, 160° for medium). Remove wooden picks. If desired, garnish with tomato roses and parsley.

Makes 10 to 12 servings.

[Egham]

3.0 mile evening run. Still hot, but.....Time: 22:46 (7.35 min/mile)

Now for some down time.

[Victoria]

Originally Posted by Egham

Our main course this time was Mushroom-stuffed Beef Tenderloin....It was wonderful! Victoria, it's probably the best bacon recipe I've tried. I cut all the following measurements in half and cooked it on the gas grill. If you ever want to splurge, I highly recommend it.

Sounds unbelievable! The heck with cooking...I'm on my way!!!

[lance02]

Very nice run Egham, and the meal sounds delicious!

[stingo]

Originally Posted by Victoria

Sounds unbelievable! The heck with cooking...I'm on my way!!!

Hmm come to think of it, I've never cooked for a bacon connoisseur before... I wonder what I'd serve...

[Victoria]

For starters:

BLT
Bacon, tomato and feta omelette
Bacon wrapped shrimp
New England clam chowder with lots of bacon
Poached eggs and bacon

But, I know you can come up with something much more exciting, Stingo!!!

[stingo]

Originally Posted by Victoria

For starters:

BLT
Bacon, tomato and feta omelette
Bacon wrapped shrimp
New England clam chowder with lots of bacon
Poached eggs and bacon

But, I know you can come up with something much more exciting, Stingo!!!

Actually, one of my favorite dishes involving bacon (albeit Canadian bacon) is Eggs Benedict. I've never made it before though.

[Egham]

Here's another bacon recipe for splurgers. It's another of my favorites, Tournedos Diables (A tournedo is a small steak cut from the beef tenderloin.). The bacon, however, in this one adds flavor but doesn't get crispy. Note that you get to play with fire.....

Tournedos Diables

1 4lb beef tenderloin, trimmed
Coarsely ground pepper
Garlic salt
12 slices bacon
2 cups diluted beef broth
¼ cup cognac
¼ cup sherry
2 tablespoons Dijon mustard
1 tablespoon butter
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
½ teaspoon garlic powder
¼ teaspoon ground red pepper
2/3 cup chopped green onions
2 shallots, chopped (about ½ cup)
Hot cooked brown rice
Fresh parsley sprigs (optional)

Slice tenderloin into 12 (1-inch-thick) slices. Rub both sides of each slice generously with coarsely ground popper and garlic salt. Wrap 1 slice of bacon around each slice of tenderloin; secure with wooden picks. Set aside.

Bring beef broth to a boil in a heavy saucepan; reduce heat, and simmer 3 minutes. Heat cognac and sherry in a small saucepan just until hot (do not boil); remove from heat, ignite with a long match and pour over hot broth. When flame dies down, add mustard and next 6 ingredients. Cook over low heat 15 minutes. Stir in mushrooms, green onions, and shallots. Cover and simmer 5 minutes.

Grill bacon-wrapped tenderloin slices over medium coals 10 min each side or to desired degree of doneness. Arranged tenderloin slices over brown rice on a platter; spoon mushroom sauce over meat. Garnish with parsley, if desired.

Serves 8

[Egham]

Here's yet another bacon recipe. It's great for your Post-workout meal or when you just want to load up on carbs. It's quick, easy and quite good. I adjust the quantities of Parmesan cheese and bacon to suit my taste on a given day. Real eggs, of course, work great too. -

Pasta Carbonara

6 ounces bacon, chopped
2 garlic cloves, minced
6 cups hot cooked thin spaghetti (about 12 ounces uncooked pasta)
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/4 teaspoon freshly ground pepper
1 cup low-fat milk
6 tablespoons egg substitute

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add garlic, and sauté 1 minute or until tender. Reduce heat to low; stir in pasta, cheese, parsley, and pepper.

Combine milk and egg substitute; stir well. Pour milk mixture over spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately.


Yield: 6 servings (serving size: 1 cup)

[stingo]

Both of the recipes look good Egham - would I be able to use the broiler on my oven in place of the grill?

[Egham]

Originally Posted by stingo

Both of the recipes look good Egham - would I be able to use the broiler on my oven in place of the grill?

Yes, you can use your broiler instead, but watch it closely. I haven't used the broiler much at all and when I have, my results haven't been as good as they are with the grill. I imagine that if I used it more, I'd get better with it. But, with the grill on the covered deck just outside of the kitchen door.....