Here is yet another of the workouts I took to Amy’s house for our Wednesday workouts. (Yes, I know it’s Friday, but I had limited computer access. Sue me.) This was the first workout in a while to make my abs, more specifically, my obliques, sore. Ms. Core herself (as I call Amy behind her back) even said she was sore. Double score!!
In my own personal opinion, there aren’t enough workouts that really focus on those darned obliques. People are too darned focused on the “6-pack” look, so they tend to skip these exercises. Let’s face it, simply doing a few bicycle crunches isn’t going to be enough. To build our core strength, we’ll need to do a combination of exercises (plus, let’s be honest, clean up our diets).
Sleek Obliques (and other core muscles that didn’t fit this alliteration!)
Do as many rounds as possible in 30 minutes
After doing this workout twice, it is my new favorite. Let’s see how long it is until I have another “new favorite”!
So enough with the workout stuff. You clicked on this link today because I said Bloody Mary. Let’s get to that, shall we?
Last week I was driving and listening to one of the local radio stations. I was paying little attention to what was on the radio until I heard a chipper gal say three words: “grilled bloody mary”. Say what???
I made a mental note to look this up when I got home. When I parked, I put a reminder in my phone to google this glorious sounding drink. (I forget everything if it isn’t set as a reminder in my phone!)
I googled “grilled bloody mary” and found several results. Some of them didn’t sound all that great, but this one sounded like it would hit the spot. We didn’t use the poblano pepper or the horseradish (simply because we didn’t have them), but otherwise followed the recipe.
It. Was. Awesome. Epic, even.
Grilled Bloody Mary
1 poblano pepper
2 pounds (7-8) tomatoes on the vine, cut in half
1 small red onion, cut in fourths leaving the root intact
1 jalapeno, left whole
1 lime, halved
3 lemons, halved
Vegetable oil, for oiling grill
1 ½ tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1 tsp. celery salt
2 tbsp. salt
1 tsp. pepper
Grilled lemon, wedges
Pickled Green Beans
4 celery stalks, inner stalks with tops
Hot sauce, such as Cholula or Tapatio
Preheat grill to medium high heat. Oil the grates.
Begin by grilling the poblano. Grill for about 10 minutes until charred and soft. Remove from grill and place in a bowl, cover with plastic wrap and let it steam while you grill the other vegetables.
Place the tomatoes and onions cut side down on the grill. Grill for 12-15 minutes until charred and softened. Flip and grill 5 more minutes. Add the jalapeno, lime and lemons at this point and grill for 5 minutes.
Remove the vegetables and let cool slightly. Remove the skin and seeds from the poblano and remove the stem from the jalapeno. Cut the root end off the onion and place the vegetables in a blender along with the tomatoes and juice from 1 lime and 2 of the lemons (hold on to 1 for garnish).
Blend the vegetables until almost smooth. Add Worcestershire sauce, horseradish, celery salt, salt and pepper. Blend until smooth. Taste and adjust seasoning. Depending on your blender you may have to blend the mixture a couple of times or in batches.
Pour through a fine mesh strainer into a large pitcher or bowl making sure to push the liquid through the pulp. Refrigerate for at least 1 hour preferably 3, to let it fully cool and the flavors meld.
In a tall glass pour 3 ounces of vodka and top with ice. Pour your Bloody Mary Mixture over the ice and stir. Serve with a celery stalk, pickled green bean, a wedge of grilled lemon and hot sauce, if using.
We served this drink a few nights ago when some friends of ours came over to dinner. She’s a HUGE Bloody Mary friend, and he’s a big beer drinker. This cocktail pleased them both. It was definitely a winner.
It might seem counterproductive to do a great core workout and then follow it with a Bloody Mary, but then, welcome to my world. It’s why I still have love handles. Whatevs.