By February 8, 2011CFMC Blog Archives

no images were found

First of all, did you get your Paleo log in last night? Based on what I’ve heard, I doubt it. Remember, the rule was that if you didn’t turn in your log on time then your $40 just transformed from “entry fee” to “donation.” But fear not – my wife has decided that since more than half of you have not turned them in yet, you should get another chance…this time. So with that in mind, you have until tonight to get them in or your entry fee will most certainly be moved to the “donation” column. You’ve been warned.

Second, on Friday this week we will be sending off jackets and sweatshirts to be embroidered with the CrossFit Montgomery County logos, so if you would like anything embroidered you need to bring it to the gym by then. We found a great sale going on at Sports Authority on Rockville Pike, so if you are still trying to find something you can have embroidered you should check there. You can have just about anything embroidered, just make sure there are no seams on the back (where the big logo would go) and that you choose a garment color that will go with the red/white/black logo (black is always a safe bet). The embroidery is $40 for the big logo and $10 for the small one. Bring in your garment and your money by Friday, and we’ll get it taken care of.

  • Ladybug724

    Karen sounds like a bitch!

    Roasted Asparagus
    1 large bunch
    1 Tbsp olive oil
    1/2 tsp cumin
    1/2 tsp coriander
    1/2 tsp garlic powder (or use some fresh minced)
    lots of fresh ground pepper
    good pinch of sea salt

    Remove the tough ends off of the asparagus. Place in a roasting pan. Drizzle the oil and spices over the asparagus and toss together until well coated. Bake at 400 degrees for 10 minutes, then reduce the heat to 250 for 15 more minutes.

  • Emily

    Roasted Chicken

    We made this last night and it’s cheap and easy (although a little time consuming).

    2 Broiler Chickens
    Roasting herbs (rosemary, thyme, sage, marjoram) minced
    Olive Oil

    Preheat oven to 400 degrees. Rinse, pat dry, and prepare chickens. Set them in a roasting rack in roasting pan. In a bowl, mix minced herbs, paprika, and olive oil. Portions don’t matter so much, just mix until you’re satisfied. Massage the rub onto the birds. Place chicken on a low rack in the oven until the internal temperature reaches 165 degrees. Don’t open the oven door at all! When they’re ready to be taken out, let them sit for at least 20 minutes so they can reabsorb their juices before carving.

  • Erik Herik

    Tai –

    Will you temporarily rename this WOD as ‘Lindsay’?


  • Jeff

    Broiled Steak
    1 or 2 steaks
    Garlic Powder
    Fresh ground pepper

    Set broiler on and allow oven to heat up set rack about 4 in from the heating element
    Place steaks on a broiler pan and sprinkle with seasonings. Place under the broiler until the outside begins to look “done”, flip and repeat. After the steaks are cooked take them off the broiler pan and put on a cutting board and let them rest for about 5 – 8 minutes. Cut and enjoy. Yum.

  • Erik Herik

    *** Paleo Cookies ***
    — 4 Cups ground almonds
    — 2 Cups ground walnuts
    — 2 Cups heated raw organic honey
    — 1 Cup chopped dry fruit (cranberries/raisins)
    — 1 Tsp cinnamon

    Mix the dry stuff first, then add the honey. Roll into balls slightly smaller than a ping-pong ball, and space them on a greased cookie sheet (or substitute Parchment paper for the grease). Bake at 15-20 minutes at 350.