Tuesday, December 24, 2013

CrossFit Metric

CrossFit Metric

I've been traveling almost every week this month.  Last weekend I was in Toronto, Canada.  Taking a light week after American's and in preparation for all the food damage to come, we dropped in at CrossFit Metric for a workout.

Thursday, December 19, 2013

Kaddo Bourani

Kaddo Bourani

So you might be wondering, what is Kaddo Bourani?  At a high level, it's an Afghan dish of caramelized pumpkin topped with two sauces: a mint-garlic yogurt sauce and a savory meat sauce.  I like this dish because it's bursting with flavor.  The dish incorporates very contrasting flavors while maintaining balance.  Each of the three components of the dish can be too much on it's own: the pumpkin perhaps too sweet and the yogurt, too sour, tangy, and cold.  However when all combined together: cool, sweet, tangy, savory, minty, the results are quite amazing!

Wednesday, December 11, 2013

2013 USA Weightlifting American Open Championships!

Team Catalyst @ Americans!

Last Saturday I competed in the 2013 USA Weightlifting American Open Championships in Dallas, Texas.  I competed in the 48kg A session and as a part of the Catalyst Athletics women's team!  My first time at Americans!

Wednesday, December 4, 2013

THIS WEEKEND: 2013 USAW American Open Championships

2013 Catalyst Athletics American Open Team (+Tamara)

I am on a plane to Dallas now to compete in the 2013 USA Weightlifting American Open Championships!  Excited/nervous/anxious.  I remember when we started our 12-week AO cycle and I can't believe it's showtime already!

This will be my first time at the American Open.  I will be lifting as part of the Catalyst Athletics Weightlifting Team.  Hoping to medal as a team this year!

You can watch us all LIVE at the Westin Dallas Park Central or via webcast at: http://www.teamusa.org/usa-weightlifting/LIVE

Monday, December 2, 2013

Thanksgiving 2013

Thanksgiving 2013

We took Thanksgiving this year up a notch from last year by not only doubling the different dishes we made, but also in guests.  We still made everything from scratch and kept it gluten free for the most part.  But unlike last year, we developed an entire menu not just for dinner, but basically all day... including a wine and cocktail menu, of course.