Nacho-Average-Workout
On the weekend, Lauryn and I were out and about — doing a little bit of this, and that. Earlier in the day, we mentioned how a plate of nachos with sour cream on the side would hit the spot. So, on our way home we stopped off at the corner store for a bag of tortilla chips.
I walked in, took a glance at the selection then went back out to share my shapely report with Lauryn. Holding my thumbs together and making a triangle with my index fingers touching I asked, “restaurant?” Then closing my fingers making two circles side by side, my next query indicated, “rounds?” There was one more selection in this triad or tortillas, and it was the style that Lauryn wanted to try. Until today, we hadn’t known about “strips”. We think they all taste the same, but different.
When we arrived at home, the oven started to preheat, and we lined tortilla strips on a baking sheet lined with parchment paper (cheese doesn’t stick to parchment the way it may to foil or a bare sheet). The night before, I made a fresh tomato salsa and after a few minutes the cheese had melted upon warmed nachos and it was time to then garnish the stripped- chips with last night’s Latin inspired leftovers. Maybe you prepare your nachos the same way we do? Or, maybe your technique is just a little different.
Nachos to nachos, plies to planks — Like a plate served at a restaurant, performed at the gym, or enjoyed at home — our workouts are similar to other workouts, but we know that they are different.
In the kitchen this week, or next time you are making nachos try the parchment trick, or share your secret recipe or ingredient with us. We suggest you make a little extra salsa the night before to enjoy the next day on a salad, with scrambled eggs, or with your favourite shape of chip — we suggest trying the strips.
This week online, it is the same but different. Join us at live, or archived classes to follow along and train strength, stability and mobility with Barres and Bells at ‘not-your-average-workout’.
Take Care,
Lauryn and Ian