Sweet Sweet Summertime

I have to say I am thrilled to see my blog is still in existence. I had serious doubts.

I know I dropped off the face of the Earth for 5 months a while . I am not going to apologize anymore because sh* happens. You  forgive me, right?

Why don’t I start when I left off, sometime in March before I started studying for another dreadful exam and had no life for 3 months?

We brought home a package of bees and embarked on a beekeeping adventure with the bee boxes I had bought Larsen for Christmas.   Their population has exploded so much that we have added a 4th box to their hive, which will be slowly filled with honey over the next several months. I have noticed folks are quite curious about them.  Most commonly, people ask how we will actually extract the honey. That, my friends, is done with what is called an extractor, which we will be purchasing shortly. Basically,  after you uncap the wax off of the frame filled with delicious honey (which is covered in wax to keep the honey in), the extractor will spin  the frame to remove the honey. You then filter the honey and jar it. You can actually use every part of the hive in some way, including wax, propolos, honey and royal jelly. Pretty neat!

bees

The garden has been in full swing since April , but sadly the tomatoes have not fared well again due to the rain and bugs and disease. Many of them have black bottoms. I am so disappointed in our tomatoes this year. However as you can see from the photo below, the marigolds, jade green beans , yellow squash and carrots have done amazingly well!

veggies summer 2014

 

On the cooking front,  grilling out fish and veggies has been our summer meal of choice . I thought I would share a recipe I developed with grass fed beef and fresh herbs and cucumbers from the garden. See below for the recipe! It is super fast, fresh, healthy and the perfect meal to cap off a dreadfully hot day because no oven is required.

I am happily back to running, coaching and working out hard, incorporating light weight training at home and power yoga into my week too. It’s great to be back with the crew! Rock N’ Roll Marathon is right around the corner in November, then I will be training for the Charleston Marathon (if I can be convinced to run another full marathon, cough cough), then Cooper River Bridge Run. We have a lot of travel planned for the first half of next year, so  I just hope I can fit everything I want to do in. But travel is another post in itself!

For cross-training, here are 2 of my favorite online workouts so far for the experienced yogini or exerciser, both intermediate/advanced levels. (Please do not try these workouts if you are not familiar with proper weight training form or yoga.) These will kick your butt. Be forewarned. But nothing in life is worth having if you didn’t sweat a little for it, right?

YOGA:

ALI KAMENOVA INTERVAL POWER YOGA-40 MIN

WEIGHT TRAINING(need 5 or 10  pound dumbells):

GYM RA ADVANCED DUMBELL/CARDIO WORKOUT

We are officially boaters now, which was completely unplanned thanks to my wonderful grandfather.  I cannot wait to take friends out on  the boat,  fish, and explore the rivers. We had to drive all the way to Louisiana to get the boat from Pa and celebrate his 87 th birthday with the family for a short but sweet long weekend in Cajun-country.  Much to my  vegetarian friends’ dismay(sorry I am really not sorry) I ate a huge fried oyster po’boy, Zapp’s potato chips, cracklins(which is double fried pork fat dusted with a delicious seasoning), boudin, homemade crawfish etoufee, duck, turtle soup, and coconut pie in  matter of 48 hours. Then we drove home for 16 hours listening to a book on tape . I didn’t want to look at meat for 2 days after that.  Totally Worth It.

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Pa fishing

Pa and all the ladies in the family!

Pa and all the ladies in the family!

Life is good. Summertime is sweet.

And I missed you guys!

With Love,

Lydia

Mediterranean Burgers with Cucumber Salad

Serves 6-8
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Milk
Meal type Main Dish, Salad
Occasion Barbecue
This summertime deconstructed burger is a perfectly refreshing meal topped with a light cucumber salad.

Ingredients

  • 2lb grass fed beef
  • 1/2 cup grated onion and juices
  • 1.5 teaspoons cumin
  • 1.5 teaspoons coriander
  • 2 cucumbers (peeled and cubed)
  • 2 tablespoons Greek yogurt
  • 2 tablespoons low fat mayonnaise
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped basil
  • .5 tablespoon olive oil
  • salt (to taste)
  • pepper (to taste)
  • 6-8 wedges Naan bread or pita bread
  • 1 teaspoon salt
  • 3/4 teaspoons pepper

Note

You can buy Naan bread at Whole Foods or make your own! Grass fed beef can be found at your local farmer's markets and specialty grocers.

Directions

Step 1
Combine the grass fed beef, grated onion, cumin and coriander in a large bowl. Add 1 t salt and 3/4 teaspoon of pepper.
Step 2
Shape beef into patties and grill over medium-high heat until just cooked through and juices run clear. Remember that grass fed beef cooks significantly faster than store-bought beef. Cover with foil and set aside once they are cooked.
Step 3
Combine the yogurt, mayo, olive oil, fresh herbs and cucbmbers in a medium bowl and chill for 20-30 minute.
Step 4
Serve the burgers on top of warm Naan bread topped with a huge helping of cucumber salad.

 

 

 

 

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