One way dialogues or why this thing called BUTI might be life changing.
Darlings,I hope everyone had a bleary eyed, but enjoyable day back to the real world, and of course back to pants with non elastic waistbands. For me, it was a nice change to converse with someone, as my one way conversations with Stanley and Eli Gold for two weeks I'm sure weren't great for my health.But darlings, can I tell you what wasn't amazing about yesterday? Driving around the parking lot at the gym for 20 minutes to get to a spot. Road rage in the gym parking lot!It's not like I'm a gym rat (I haven't been since junior year of college where I spent 3 hours a day at school, 3 hours a day at the gym and the rest of the day wondering how little I would have to eat to consume as much wine as possible without gaining weight, remember Jesse?) but my intent is to sweat everyday. And that's been my intent for as long as I can remember. And it's still not easy to get to the sweat. So darlings, anyone who gets in the way of the sweat, especially on an 11 degree night when I'm trying to make it to a class (more on that later), makes me very very angry. Now listen, I am all for a good new years resolution. But gyms should add parking during January, just like Synagogues should add seating during the high holidays. That's all I'm saying. Gyms, can we try a little overflow parking? That's all I'm saying.So back to this class. I've heard a lot about it. I've thought about trying it, but never have. Until last night. And now it's all I can think about.It's call BUTI. And it's a mix of a gazillion things, hip hop, african dance, stretching, plyometrics. It's an amazing way to get cardio and warm stretching done together. As a former dancer (well, once a dancer, always a dancer), I am always looking for ways to sweat that incorporate that euphoric feeling you get when you dance. This really got me there. It also takes me out of my comfort zone.Darlings, it's strange. As a former (way former) ballet dancer, the rules of ballet never cease to rear their refined head when I'm taking any other dance like class. Pointed toes, rounded elbows and the turn out! I always get a slap on the wrist for being too turned out, what a laugh my 14 year old self would have had at this! But what really takes a toll is the modest nature of ballet. I look around at women in the zumba classes, the African dance classes, the BUTI class and they are so free to really shake it out. It is as if once they enter the room, all societal graces are thrown away and they are able to embrace this more primal side of them. I have a much harder time with that, and embarrass easily - but I still love to dance. So I'm hoping that this inward looking, outward facing practice of BUTI will help me overcome that modesty and embrace the imperfections both in body (imperfections that are societally sanctioned) and the imperfections in my crazy life (imperfections that are ALL ME.)But anyway, darlings, I was so tired last night after this class, that instead of taking the Monday box out of the fridge, I took the Tuesday box...yes, on the first Monday back of the year, I thought it was Tuesday, how apropos. So instead of salmon and broccoli, we had shrimp (and clams!) in a spicy (ish) tomatoe base. This turned out to be an excellent dish and especially excellent post workout. Le hubs loved it, and it is incredibly easy to make and also incredibly good for you. Remember, these recipes should last you an evening meal for two, plus lunch the next day.INGREDIENTS1.5 c. Quinoa, cooked (listen, I know everyone says you have to rinse Quinoa before you cook it. I never do. And it's always fine. Do yourself a favor, and don't even worry about rinsing.)1 lb. Shrimp, deveined and shelled (Two things: we have wonderful friends who visit us every year from Louisiana, so I save my shells all year for the stock for their Etouffee. Second, I suggest you get over your weird fear of touching slimy things and shell the shrimp yourself as opposed to buying them already shelled.)1 can whole baby clams (optional, I knew I had these lurking in the pantry and figuring NO DAY BUT TODAY, which I promptly began singing to the can - do you see this theme here? The one way dialogue?)4 medium tomatoes, quartered (you can use canned for this if you want, but tomatoes were on sale this week, and I like the skin, etc)2 ribs celery, sliced in moons1 onion, diced6 cloves garlic, thinly sliced2 jalapenos, sliced horizontally1 red bell pepper, choppedAbout 1/4 c. chicken stock or water (which you don't need if you use canned tomatoes). 5 handfuls of Spinach1 tbsp. Smoked PaprikaOlive oil for the pan, Salt to TasteAvocado and Greek Yoghurt for garnish!METHOD
- Prep your veggies. This is a super important step. Before you start cooking (the cooking goes quickly!) get your mise en place together. Make sure all of your vegetables are cut, your shrimp are deveined and deshelled.
4. Add peppers and celery to the pan. Cook for a few minutes until soft.
5. Add tomatoes to the pan, and cook until stewed (soft, falling apart, and liquid)
6. Add spinach and cook down (should take about 90 seconds).6a. Once the spinach is cooked down, add stock or water if necessary to achieved desired broth thickness.7. Add paprika to broth, stir.8. Add your fishies to the broth. Cook for four minutes, or until shrimp is pink and has just barely coiled.
9. Salt to taste. Serve over quinoa with a dollop of yoghurt and a few slices of avocado to balance.
Well darlings, that's all for today.xoxolcf