No Classes Tonight

By January 26, 2011CFMC Blog Archives

Wednesday 1/26/11

With the winter storm fast approaching, we’re going to play it safe and cancel ALL classes this evening. No On-Ramp, Groupon, or regular classes will be held tonight. Check the website tomorrow to find out if we’re going to be open for classes.

  • justin

    dislike! Was hoping to do the 4pm wod

  • sara

    wuss

  • Lauren

    White wine & garlic mussels….YUMMMM!!!

    Mussels are rarely what comes to mind when it comes to a quick, simple and cheap meal, but I think it’s a mistake. When fresh and in season, mussels are usually pretty cheap and they are so quick to prepare that you won’t believe dinner can be ready in such a short time. It’s also a great occasion to eat seafood, something we tend to forget as an important part of a paleo diet. Nutrition and taste wise, mussels are amazing. They are packed full of iron, selenium, vitamin B12, manganese and a host of other essential nutrients. The steam from the white wine and garlic sauce is what cooks the mussels here. The butter in the sauce adds richness and flavor. This kind of preparation is called moules marinières in France, where the dish comes from. Another classic sauce for mussels is a tomato marinara sauce. About a pound of mussels is about what’s needed per person. This recipe is for 4 people.

    Try to buy your mussels the same day you prepare them and, if not, keep them in the refrigerator covered with a damp cloth. When ready to prepare, plunge them in cold water, wash them, remove the beard (a stringy-like membrane attached to most of them) and discard any that are opened, even if only slightly. The opened ones are dead and the closed ones are still living. Don’t worry if you have to discard a bunch of them, it’s part of the game.

    Ingredients
    •4 lbs fresh mussels;
    •2 cups white wine or chicken stock;
    •2 chopped onions;
    •5 finely chopped cloves garlic;
    •1/3 cup of your favorite chopped fresh herbs (parsley and basil are excellent);
    •6 tbsp butter or ghee;
    Preparation
    1.Wash, remove the beards and discard any of the opened mussels prior to cooking.
    2.In a stockpot, combine the whine or stock, onions and garlic, bring to a boil and simmer for about 5 minutes;
    3.Add the mussels to the pot, cover and increase the heat to medium-high so the sauce boils and creates steam that will cook the mussels.
    4.As soon as all the mussels have opened, add the herbs and butter or ghee and remove from heat.
    5.Serve in bowls with the whine wine, garlic and butter sauce.

  • Chase

    Im gonna start coming to all your houses for dinner

  • Tai

    Justin – don’t worry, you’ll get a chance to enjoy this WOD tomorrow!

    Sara – I know you are but what am I?

    Lauren – that one sounds great!

    Chase = winner of “comment of the day.”

  • BJ

    The easiest thing I’ve found so far, and it’s for breakfast which I’ve been struggling with – almond flour pancakes.

    1/4 cup almond flour
    1/4 cup coconut milk
    1 egg

    Mix ingredients until it is a smooth batter. Heat griddle and coat it with a dab of coconut oil. Slowly pour the batter onto the hot griddle and when the edges are stiff enough to get a spatula underneath flip it over. Top with fruit.

    My wife made them with the ingredient amount indicated and she made three small pancakes. I doubled it and made two large pancakes.

  • Anne Marie

    If you all want a workout, you are more than welcome to help me push my car off the side of Great Seneca where I had to abandon it… 😛

    I’m really looking forward to this workout tomorrow!! 🙂

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