Weekend Recap

Hello Friends!  A fantastic weekend is coming to a close, but there is so much to tell!

Friday started off with working some clients, followed by this Crossfit Workout:

Warmup: 400m Run, 20 Tire Flips

Main Set:

7 Rounds for time:

7 Deadlifts, 1 Gasser (20 x 10m sprints), 15 pullups, 1 min. rest

Cooldown: Stretch and foamroll. Whew! I finished in 24:25.  The workout was me and the boys this afternoon and I finished first! (But to their credit, they were lifting more weight of course 🙂 )

Saturday brought a very SORE wakeup call and I headed down to the pitch to watch Adam play in Severn River Rugby’s Playoff game against Brandywine.  They played the best game they had played all year against a really tough team, and won 33-15!  Great job boys!! They’ll be playing in the next round of the playoffs against Doylestown RFC next weekend at Brandywine’s pitch outside of Philly.  Go River!!

There’s my man! #9

Ball out! Go Adam 🙂

Go River!

Saturday night we thawed some bison steaks we had in the freezer from Maryland Table.  Never had bison?? It’s awesome.  Bison steaks (also called American buffalo) are one of the leanest meats you can get, and is in most cases leaner than chicken.  It also has more Iron and Vitamin B-12  per oz. than steak.  It tastes mostly like a lean steak, without any “game-y” flavor from what I’ve experienced.  We bought grass fed, local bison meat so even the smallest amounts of animal fat in these steaks contain healthy Omega-3s instead of antibiotics and hormones.  (More later on the benefits of eating grass-fed vs. conventional meats and eating locally!)  Also, Bison are naturally more resistant to diseases and grow faster than domestic animals, so there typically isn’t an incentive for hormones and antibiotics when raising bison.

Anyway, here’s how we prepared it:

  1. Preheat oven to 350°F
  2. Cut the steak into four medallions (we had about 2-3 lbs of bison steak)
  3. Brown steak with Earth Balance Butter on the stove (or butter of choice)
  4. Top with seasonings.  We used Tennessee Whiskey Steak and Burger Seasoning, but any steak seasoning will do.
  5. Put steaks on a broiler pan in the oven, and bake for 30ish minutes until internal temperature reaches 140°F for rare, 150°F for medium*.
*Bison meat is typically enjoyed at a rare to medium temperature and tends to be slightly “sweeter” than regular steak.  It also cooks slightly faster so I definitely recommend watching the meat thermometer to make sure you aren’t over or under cooking the meat.

We enjoyed our bison steaks accompanied with some steamed asparagus, took a walk with the pup, and then the Rugby celebration commenced in downtown Annapolis for the remainder of the evening 🙂

Lastly, this morning, we went to a surprise brunch for the newly engaged couple!! Friday afternoon, we finally got word that my long-time best friend Sarah got engaged while on vacation with her boy!! We are so excited for Sarah and Dan, two wonderful people who couldn’t be better friends to me and Adam.  I just love weddings and can’t wait to help with all the planning and parties!!  Sarah’s mom had a beautiful brunch spread, with some yummy quiches, fresh fruit, homemade whole grain soda bread, and sweet potato muffins! (I must get that recipe!)  Congratulations Sarah and Dan!!

Look at that bling! 🙂

Sarah and Dan engagement montage 🙂 Love you guys!

So as we’re winding down from the weekend, Adam and I turned our leftover bison steaks into bison soft tacos with all the fixin’s and are sitting down to watch the Washington Caps playoff game 🙂  What did you do this weekend??   Hope it was a great one!

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