Saturday, November 29, 2008
Dinner was fun lots of conversation about training both kettlebells and jiu-jitsu. Then the topic of Brazil came up because Fabio and Gini are gong back for Christmas. Through the course of the conversation Fabio told me that he wants to set up a kettlebell seminar in Brazil and was going to work out the details. Sweet, Jen would love this trip for sure, I guess I will have to fly Bones out to watch the dogs for a week or so. I will keep you informed on the Brazil front.
Training has been really good. Jiu-jitsu at noon and 7:30pm on both Tuesday and Thursdays plus kettlebell training. I have been working lots of heavy presses lately, I want all the kettlebells that Dragon Door make to feel light when I press them. I was at a clients house today and I made him use the beast for his swings. Then it popped into my head that I haven't pressed it for a few months so I had to try. My first attempt was crap! I didn't grip it hard enough which made my clean crap and the press worse. Waited a few minutes and tried again and right up it went no problem. I will be buying a beast in San Jose this Feb. so I can play with it more.
Tuesday, November 25, 2008
- 1 teaspoon ground cinnamon
- 1/ 2 teaspoon ground ginger
- 1/ 4 teaspoon ground cloves
- Pinch of salt (optional)
- 1/ 2 teaspoon vanilla extract
- 2 whole eggs
- 4 egg whites
- 1/ 4 to 1/ 2 cup of maple syrup (adjust sweetness according to taste)
- 1 15-oz. can of organic pumpkin
- 15 oz. nonfat ricotta cheese (or farmer cheese)
- 4 oz. fat-free cream cheese
You can substitute these cheeses with organic, low-fat cottage cheese. However, this will change the texture of the cake slightly.
Combine cinnamon, ginger, cloves and salt (optional) in a small bowl. Set aside. Lightly beat vanilla, eggs and maple syrup in a small bowl. Set aside. In a food processor, combine pumpkin and cheese until smooth. Add, alternating egg mixture and spice mixture, to the pumpkin and cheese mixture. (If you don't have a food processor, a blender will work, but mix eggs first, then gradually add pumpkin mixture.) Mix well, approximately three minutes.
Bake in a preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool and rack for about two hours. Serve room temperature or chilled. Do not freeze; freezing causes the filling to separate. Pumpkin cheesecake tastes so good that, unfortunately, it disappears too quickly. It's like an open invitation for a binge. The sweetness can be adjusted according to your taste. It goes very well with organic yogurt or low-fat sour cream. As you can see, this dessert is high in protein, low in fat, relatively low in carbs and highly nutritious.
One Jiu-jitsu class down today and one more to go tonight. I was given my first strip today, baby steps. There are so many things that need to be done right for each movement and there are of course counters to all movements. When I wrestled I tended to be defensive and wait for the other person to make a move and catch them with a counter. Having a great time with the classes and I am looking forward to many more.
Sunday, November 23, 2008
I don't think any of us will be forgetting this trip any time in the near future. We learned more than stretching and abs in the last two days. I have a feeling there will be more road trips for the five of us soon.
Wednesday, November 19, 2008
I can't believe it is November 19th, still feels like a good summer day in Ohio. I have had several good observation in the last week.
Driving to Santa Barbara on Saturday I could see the smoke hovering over the ridge from the fires, I could also smell them. Which give you a strange feeling because you know that people have lost everything they own in a matter of minutes. One of those people is Dr. Rusty Smith one of the two owners of the gym where I teach in Santa Barbara. I felt helpless when I found out because I could only offer him a place to stay and that was it. If anybody can fight through this it will be Rusty!
On a better note on the way to class Monday night in Santa Barbara the sun was setting over the ocean as I drove. Ten minutes later the sky was a deep purple red and there were 10-15 dolphins just swimming along. How cool is that!!!
Jen and I took the bulldogs to the beach and Peanut got over her fear of the waves and was all in it. She did however learn a lesson. If you drink enough salt water it WILL come out of both ends of your body. Today at the beach she didn't drink a single drop.
Talked to both my parents and brother yesterday. Yeah 4" of snow and ice with more on the way. Can't say I really miss that. It didn't really bother me when I live in Ohio but it is real nice not having to deal with it now.
Sunday, November 16, 2008
My training has been good, lots of everything. Once a week I have been doing the snatch test just to keep my skills up.
Wednesday, November 12, 2008
The weather is great as always and eveything else is good. I can't believe that it is November 12th. 75 today with 80's coming this weekend really tough out here.
Here is just one of my new clients Fabio Leopoldo
My training has been going really great all the basics. Swings, get ups, MP, snatches, squats and pull ups.
Tuesday, November 4, 2008
Classes have been slowly but surely picking up and I have been getting more contacts from potential kettlebellers.