I went to the gym today. I generally go every Tuesday for a step interval class and at least once or twice more during the week. Yes, I could go more, but for now this works.
I went today after I had another conversation with myself about how it's just an hour and that when I get back I can have a box of mac and cheese and feel better about it.
Members of our gym have personal passcodes to check in. The check-in screen welcomes you and also displays the number of times you've checked in. I followed a dude in to the gym and made small talk with the trainers at the desk while I waited my turn to document my arrival. When he was done I approached the screen and my jaw dropped. The dude has checked in a total of 407 times.
Today was my 68th visit. (I believe a few botched passcode entries done in haste while I rushed to my class would bring my real total to at least 70 by now...)
With awe in my tone I said to the trainers, "that guy has been here 407 times! Kind of makes my piddly 68 look really sad."
They made sure my esteem wasn't lost, telling me the crazy guy comes at twice a day, every day.
Who has that kind of time?! There's a lot of mac and cheese to eat, people. Why waste all your time at the gym? By the way, did you know Kraft now makes a "cheese explosion" mac and cheese with extra cheese and bigger noodles...? They do. You should probably pick up a box or two so you're ready for the next time you don't want to go to the gym or for when your husband is out of town and the only way you'll be happy is to eat mac and cheese and stand in front of the heater.
Anyway...
My class just changed from a regular step & sculpt class to a step interval class. In this class we do a series of brief, intense aerobic sets involving a step, jumps, squats and jumping jacks, followed by a "recovery set" where we grab a weight bar and do different lifts. We do this for about 45 minutes and finish with ab exercises and a cool down. It's a really great workout and I love how I feel once I'm home and looking through the fridge for dinner.
The room where we have class is a room of mirrors, so there is no reason someone wouldn't be aware of their flushed cheeks...or that they're the only one on the wrong foot...or that they are one of the most uncoordinated people in the room when it comes to an aerobic set which involves counting and synchronized movements. I see quite clearly and am aware of all of this coming from my reflection. The red face is what I notice the most, not because it concerns me, but because as class goes on I can sense the instructor keeping a closer watch.
She's doing this because she's sure my red face is a sure sign of impending spontaneous combustion.
Anyone who played sports with me or talked me into running a 5k knows quite well that my face turns tomato red during a break-a-sweat activity. We're not talking my constant pink flush or even my embarrassed red (the one with which most of you are familiar). It's even more red than the red I turn after a day in the sun followed up by an ice cold beer. We're talking tomato red...beefsteak tomato red.
"I feel like we got in a great workout today, gang, I see a few pink cheeks" said the new instructor. "
Just so happens I left my water and keys next to the instructor's stuff. "You're one I saw with pink cheeks..." she said, with a truly worried look in her eye.
Putting on the same I-know-can-you-believe-how-red-I-get face I use when someone tells me I have a sunburn, I babbled, "Yeah...I've always been this way. I played soccer for years with the same coach and during each and every game coach would get my attention from the side lines to make sure I was ok because I was so red. Haha...ohh being fair-skinned...you know..."
Then she gave me some scientific reason about how the blood comes to the surface looking for oxygen. I just keep the reason simple: I'm Norwegian.
All I want to do after class keep my head down, walk through the gym as fast as possible and get in my car before other people - those who look perfect while they work out - start pointing and gasping. I know my face is red. It's just like when I know when I have a sunburn.
I often have to bite my tongue to keep from saying, "What?! Where?! Oh no!!!!!! Not again!!!! What a world, what a world!!!!" when people point out my sunburn. However, no matter how many times this happens to me, I can't help but point out when someone else has a sunburn. The words just come out before I can stop myself.
What a world, what a world.
(10 points to the first person who can name this movie)
To round out this random post, I'd like to tell you I did not have mac and cheese for dinner. I made one of the most fabulous pork dishes I've ever, EVER had. I made it up for a recent newsletter I put together for the store
The key is the searing the pork and the secret ingredient is cherry balsamic...it's something I'm sure you can find at a specialty store, but if you'd like a tip, we carry it at the store where I work. You know how to reach me.
You must try this as soon as possible. Serve it with creamy polenta and steamed or roasted asparagus. It's frickin' delicious.
Roasted Pork Tenderloin with a Cherry Balsamic ReductionIngredients:
- 1 pork tenderloin (about 1 pound)
- Salt and pepper
- 2-3 TBL extra-virgin olive oil
- 2-3 TBL unsalted butter
- 1 large shallot, diced
- 1 TBL chopped fresh rosemary
- 3/4 lb. Bing cherries, halved and pitted
- 1/2 cup cherry balsamic
Directions: Rub pork with salt and pepper. Heat EVOO in a large skillet over medium-high heat. When hot add pork to pan and cook 3 minutes, rotating to brown all sides. Roast pork in the oven at 400F for about 20-25 minutes or until a thermometer registers 155F (it will still be slightly pink). Set aside and let stand for 10 minutes before cutting.
When pork is done and resting, begin the cherry & balsamic sauce.
Add butter to a skillet over medium-high heat. When melted, stir in the shallots and rosemary and cook for one minute. Add the cherries and balsamic and increase heat to high. Cook another minute or so to reduce the balsamic (it’ll get a little thicker).
Drizzle the cherry and balsamic mixture over the sliced pork (about 1-2 inch thick medallions) and serve immediately.