Monday- 3.5 miles + arm workout
I ran at an 8:35 pace with a .5 mile warm up and .5 mile cool down. It was so hot this morning even in my house, so a nice little jog was just right for me. My arm workout was killer. It looked like this:
2 sets and 10 reps each
full bicep curls
half bicep curl(from your hip to 90*)
top half bicep curl(from 90* to your shoulder)
dumbbell shoulder press
Seated dumbbell external rotation(from Janea)
30 sec plank
The rest of the day I NEEDED to clean my house from top to bottom. Do you ever get in moods like that? Like everything is messy and you just need to have a cleaning rampage? Well that was me yesterday and now I’m hoping to play for the rest of the week. That includes doing some more projects! Keep your eye out for some more DIY 😉
This is my opportunity to do some housekeeping, maybe I’m still in that ‘rampage’ mode. ha But here are some things I’ve been meaning to tell you.
1. I wrote a race review on the Drop 13 half marathon a few weeks ago and mentioned I didn’t think they took any photos. Well, I did get some photos! I received 2 in an email for purchase and both were taken at the finish line. I knew I didn’t see any photogs along the course. There you have it=)
2. Remember my herb garden that consisted of cilantro and basil? It was so good and fun to have until I killed it:( Note to self: herbs cannot be in direct sunlight or they will shrivel and die.
3. Walmart has samples now. I think it’s brilliant.
4. The jam recipe you all requested! It’s the recipe that was inside the pectin, but if you’ve ever tried to decode that, it’s very difficult ha So, here is an easier version that will hopefully make a lot more sense.
Fresh Freezer Jam Recipe
Ingredients for 1 batch(makes about 5, 80z containers)
** do not double the batch, the pectin is very sensitive and it won’t taste as good
2 cups Fresh, washed, de-stemmed(it’s a word;)), blended strawberries
3/4 cup Water
4 cups Sugar
1 tsp lemon juice
1 (1.75oz.) package Pectin
Wash and cut stems off all the strawberries. Place strawberries in a blender and blend until smooth. You can smash the strawberries if you like chunky jam.
After the strawberries are well blended, measure out 2 cups of strawberries and place in a large bowl. Add 1tsp of lemon juice and 4 cups of sugar(exactly4 cups, no more no less) to the large bowl and mix with a whisk and let sit for 10 minutes(very important to let it sit for the whole 10 min. or you will have grainy jam).
Bree was on blender duty=)
After that has sat for about 7 minutes start the pectin mixture. Place 3/4 cup of water to a sauce pan. Add pectin and bring to a boil, stirring constantly. As soon as it starts to boil, stir for 1 minute and then pour immediately into the large bowl(by now it has sat for 10 minutes) that the strawberry and sugar are in. Stir all contents for 3 minutes. As soon as that’s done, pour into air tight containers and let sit on your counter for 24 hours.
After 24 hours, the jam should be set, like a jello consistency. You can put them in your fridge up to 3 weeks, or your freezer for about 3 years.
My sisters and I all bought different containers, but as long as they have a lid, you can use it!
the cutest ones in my opinion ha
How’s your tuesday?
what’s your favorite arm workout/move?
Jam or jelly?