Sunday, January 04, 2009

First workout of the year (sort of)

The first club workout didn't work out as everyone but the lifeguards showed up this morning. I think half of us were there to socialize more than to swim so it wasn't too great of a loss.

A few of us headed out to Watermania in Richmond for an easy swim. We did a warm up (300m?) then Joanne suggested 200m of 25m drill/25m swim then a pyramid - 100m/200m/300m/200m/100m. The rest of the crew did something involving speed and pacing but I didn't want to overdo it so I just focussed on doing the distance. I did 200m of cool down and then we hit the hot tub.

After the swim we went to Joanne's for waffles and I hung out to doze on the couch with Penney and sort of pay attention to the Cotton Bowl (on PVR).

I hit Safeway on the way home and realized I was in a really good mood (I don't like Safeway so this is pretty amazing). I joked with the cashier then chatted with people at the bus stop, even though I was pooped from swimming, dozing and shopping and I'd been coughing all afternoon I was in a great mood.

It feels so good to be working out again!!

I ended the day by trying out a recipe I saw on the same show I got the salad from yesterday's post. I would have tried the salad too but Safeway didn't have the noodles. The pot stickers were AWESOME!!

The recipe is as follows:

(from Everyday Food)
Serves 4 Prep Time: 25 minutes Total Time: 40 minutes


1/2 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean (I used ground chicken)
scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 tablespoons vegetable oil
2 scallions, finely chopped (optional)
1/3 cup reduced-sodium soy sauce, for serving

In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

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