Weather Update

By January 27, 2011CFMC Blog Archives
DTR_3334 You’re looking at a photo of the gym, taken early this morning. No no no, not really. I mean, where would we put the pullup bars in that little thing? In reality, I don’t know what the gym looks like yet (whether we will have power, whether we can get into the parking lot, etc.), but I promise to put up an update as soon as I get to the gym to assess the situation. For now though, the noon class will be canceled for sure, and I’ll post more information regarding the afternoon classes when I know more. In the meantime, stay warm, and build a snowman or something.

  • Angelina

    Apparently 355 and 270 were closed last night for a period of time. It took my husband 4 hours to drive home (a total of 8 miles). Our neighborhood is barely getting plowed but I did do a lot of shoveling last night. I shoveled our walk and 3 of our neighbors walk.

  • Kevin

    Almond Crusted Chicken:

    3 Chicken breasts (~1/2 lb each)
    2 eggs
    1 cup of crushed almonds
    1.5 teaspoon of Paprika
    1 tablespoon olive oil

    In a shallow bowl mix almonds and Paprika
    Wisk eggs in a separate bowl
    Pepper chicken as desired
    Dip each chicken in egg bowl, then dip in almond/paprila bowl to cover generously
    Cover and refrigerate chicken for ~20 mins to let coating set.
    Preheat oven to 350
    Heat olive oil in medium sized skillet over med-low heat
    Place chicken in skillet, increase heat to med-high
    Heat ~3-4 minutes on each side
    Place in oven until cooked thoroughly, ~25-30 mins
    Serve with paleo side dish of choice.

  • Lauren

    Paelo Chicken in a Pot…So good…and perfect for a day like today…

    1 whole chicken
    Freshly ground pepper
    2 Tbs olive oil
    4 Large carrots (diced)
    1 bunch celergy (diced)
    4 small spring onions (diced)
    4 fresh sage leaves (I used crushed)
    1 fresh rosemary sprig
    1 bay leaf
    (I added water to the bottom with some chicken stock)

    Combine all ingredients in a crock pot and cook alllllllll day on low.

  • justin

    Drove to manassas from gburg this AM. Major roads are good. Not sure abt shady grove.

  • rick williams

    tasso gravy – a great compliment on top of chicken, salmon, shrimp, and steamed veggies.

    2oz small dice tasso ham (this is a cured spicy ham found in specialty stores or on-line )
    olive oil (2TBS)
    1 small shallot chopped finely
    1 can chicken broth (14oz)
    1.5 TBS Arrow root

    saute tasso ham in olive oil until crisp and fat is rendered
    add shallot and cook until translucent (3 minutes or so)
    add arrow root and stir into fat
    slowly add chicken broth allowing to come to simmer
    cook until thickened

  • Jeff

    This is shockingly simple but the other day I found it extremely convenient. Instead of cooking a vegetable dish simply take a red or green pepper, cut it up and put it in a small zip lock bag. I cut up three of them, bagged them and brought them along with my food for the day. No need to cook, no muss no fuss.

    Also, Lindsay I made the chili you posted yesterday, it was very good.

  • Emily

    8 chicken thighs, with bone (with skin or without)
    2 T olive oil
    2 T dijon mustard
    1/2 C almond meal
    2 T dried parsley flakes
    1 T dried sage
    1 tsp dried thyme
    1 tsp black pepper
    dash cayenne pepper
    dash paprika

    Preheat oven to 400 degrees. Season chicken thighs with pepper and place in a baking dish. Bake for 15 minutes. Combine olive oil and mustard in a shallow dish and set aside. In another shallow dish combine almond meal and remaining spices. After 15 minutes remove chicken thighs from oven. Turn temperature to broil and put baking rack about 6 inches from heat. Brush one side of the chicken thighs with mustard/olive oil mixture. Sprinkle with almond meal/spice mixture and broil until nicely browned (about 5 minutes). Turn chicken thighs over, brush remaining mustard/olive oil mixture over chicken thighs, season with more almond meal spices and broil again…until golden brown. Should be crispy & flavorful! Enjoy with your choice of vegetable side.

  • Ladybug724

    Jeff, I’m glad you liked the chili! It’s one of my favorites so far.

    Tasty Cauliflower Snacks/Side Dish
    ½ medium-size cauliflower
    4-5 tbs olive oil
    Salt and pepper
    Ground cumin
    Ground paprika
    Pre-heat oven to 180 degrees. Break or cut cauliflower into different size florets and place in an oven safe pan. Add oil, cumin, paprika, pepper, and a good dash of salt. Mix together
    well. Place in the oven, stirring every 5-10 minutes for 20-30 minutes or until cauliflower is cooked and golden brown.

  • justin

    Drove by the gym. Driveway is clear. Some parking too. Also there is a red light on the wod clock so maybe u do have power?