Fit and Fed
IFBC 2015 Part 1, the energy, a food swap, and lunch at Loulay’s.
Mushroom ‘bacon’ made with portobellos or shiitakes.
Ice Theatre of New York’s premiere of Ice:Dance 2014 in Wenatchee, WA: Part III of my report.
A fresh salad with spring ingredients: violas, chives, asparagus, fava beans, plus yellow cherry tomatoes.
My dramatic program from 2015 US Adult Championships, skated with a rose.
Quick chocolate cherry energy bars for the road or trail.
Pecans roasted in the oven with maple sugar, salt and demerara sugar.
Some recent eats around here, fish dinner salads, mahi-mahi, and roasted strawberry/coconut milk popsicles.
My first US Adult Figure Skating Championships. The venue in Salt Lake and my bronze free skate.
A modern tweak of the old-school classic Crab Louie salad.
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