I live, I eat

I currently work with a trainer twice a week at my gym and then supplement my workouts either there at the gym or just in my home for other days or extra workouts.  Over time I have amassed a lovely collection of workout dvds. I tend to have a love for Beachbody and dance workouts but I try not to limit myself. On Facebook, Black Fire kept popping up and tempting me.  I knew Bob Harper was suppose to be a good trainer, and there was a 30 day free trial. So I gave it a shot.  I had a DailyBurn account a long time ago, but when I went to go log into it and add the trial of Black Fire, it wasn't there.  Apparently, they were getting away from having a workout and food tracking site.  It was kind of like Livestrong. I made a new account and started my free trial.  You can choose to do the Black Fire, but they also have a couple other programs to choose from, or you can do workouts from various programs to do your own thing.  There is no tracking anymore for food.  There was a sugges

What a time to go to Madrid.  Though this winter has been our mildest yet, it was still a relief from the cold.  And though Spain has year long tourism, we found that February was one of the best months to go.  Tourism picks up noticeably in March.  We used out air miles to get us there. Of course that means that you have to put up with milk runs, long layovers, and the like.  We had a six hour layover in one of our least liked airports, Dallas Fort Worth (DFW), in Texas. We have been here before on our way to Mexico.  There as nothing there and of course we were starved and needed coffee.  So, we really weren’t looking forward to this part. I decided that it might be bearable if I brought some goodies with me and took a nap while there.  That’s where my research began.  And then came some good news, they’ve done some upgrades. Nothing spectacular but at least something.  We noticed that they had a micro hotel available in the DFW airport, and I contemplated reserving a ro

Making steamed rice can seem a chore if you don't know what you are doing.  I will be making this steamed rice in a rice steamer.  Long ago I decided that I didn't care for using a pot on the stove.  I suggest you upgrade to a machine if you already haven't. For this recipe, I will be using 2 cups of calrose rice, a pinch of salt, and water.  Later I will season my rice for my recipes, but that is optional.  But there are a lot of things that are not. When measuring your rice, you need to use the provided cup from your machine. I've had a few, so I have a couple in easy reach. If you accidentally threw yours away, you need to remember that a Japanese cup is about 2/3 cup in American measurement.   You need to wash your rice at least three times.  Three is the magic number, but you might need one more, just watch the water.  The first rinse I do not count, because you pretty much get the rice wet and pour off the water.  This is the dirty water and you need to work