surprising update

August 18, 2015

Diastasis Recti(There wasn’t much for imagery that I could think of for this post…so I meme-d my kid. Totally love it.)

Last week I talked about diastasis recti and it being a possible cause to the considerable amount of back pain as well as other unpleasant things I have been experiencing the last few months. With only one week in of 86-ing the crunches, oblique twists and other exercises (that can cause havoc to this condition) I am already noticing a difference in the amount of pain I’m experiencing in my lower back. Coincidence, maybe…but I don’t think so.

I must confess that swapping my running routine and cross-training videos for lower impact cardio and strength training had me slightly nervous. (Okay a lot nervous.) The breaking muscle workouts are fantastic though and thanks to the internet I can check myself to ensure I’m doing the exercises correctly. And let me tell you….a yoga squat may look simple, but it burns like hell when you are correctly positioned.

As far as cardio goes, walking is about as good as it gets now. I am doing more than the workouts suggest but I feel that with the amount of running I was doing it is more than okay to extend the walking. While the fresh air and calorie burn is great, I’m enjoying the company of my favorite peeps during these treks more than anything.

At the end of week 1 two things surprise me: 1.the exercises and walking are leaving me feeling just as strong as my previous workouts and 2.my lower back is no longer a constant force of pain. Does it still hurt? Yes. But the pain has at least subsided by half, especially when bending over and laying down. Something I was doing before was obviously irritating my back pain – I need to get that wall of muscles in my stomach strengthened before I can ever go back to those ab exercises.

Obviously I have 11 weeks to go…a lot can change in that time. I like where things are heading though. Hopefully at the end of the 12th week I will be back pain free and have a much smaller gap in my tummy.

Until next time!

brandyjsig

 

 

 

*As always, I am not medically trained in anyway. Seek medical advice from a doctor before beginning any exercise routine. Also talk to your doctor about diastasis recti if you think you may have or are concerned about it.

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end of season steals

August 17, 2015

You guys know I love a good sale…especially those that come at the end of the season when the stores want their summer inventory gone. While you’re drooling over what’s new for fall, don’t forget to scour the clearance racks for deals you can wear into the new season. Classic shapes in solid colors are what’s on my radar. Here’s just a handful of what I’m thinking about “stealing” (except the shoes, I already stole those bad boys):

summer 2015 steals1Aldo tartano red crossover bag/2Forever 21 faux leather top/3ASOS premium utility canvas cuffed pants/4H&M slip on shoes/5River Island grey marl ribbed turtle neck swing dress

xo,

brandyjsig

 

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peach sangria

August 15, 2015

Peach SangriaSorry I am a little late on my Friday post but hopefully this sangria will make up for it.

Some of you reading this may have had this yummy cocktail last night at the Hidden Spaces tour in downtown Van Wert, OH. Sticky agreed to be a part of the event by showing off his most recent project. Partnered with my mom, he has purchased a cool building that has sat empty for far too many years. Their vision is to bring it back to life with a fantastic commercial lease space on the bottom level and 2 modern studio loft spaces on the top.

To say I am excited about this would be an understatement. So when he asked if I would help out with the tour of course there was no hesitation. Being well, me, there was a list of finger food instantly contrived and several possible cocktails. He gave me that “scale it back a bit Brand” look and I settled on sangria. The building is very fab yet very, very dirty – not a place for food. It is also without electricity…aka hot as hell. Refreshment was required. Ice cold water and this sangria felt like the perfect beverages to welcome our adventurers with.

Peach Sangria Peach SangriaThis is a brand new recipe for me and I have to admit I only got a tiny sip. What I did have was fantastic. Fruity just as sangria should yet still had that bite from the wine and brandy. Making the peach puree may seem like overkill, but you don’t want to skip that step. Otherwise you just have white sangria, which is fine (but the peach is super yum).

Unfortunately I did not make enough sangria to quench everyone’s thirst (BIG hostess fail, I know). Luckily we had volunteers helping us out and one of ours kindly picked up some more white wine and juice. It wasn’t sangria but it was still cold, and darn good. That’s a win for everyone.

Peach Sangria

Obviously I am thrilled the tour and sangria went over so well. The biggest treat for me though was watching this guy interact with locals and fill them in on a what his hopes and plans are for the space. Sticky has a great way with people in general, but when he’s talking about something he is really passionate about his eyes light up like no other. I could not be happier for him, nor more proud.

sticky rammel van wertCheers to Sticky and my mom for putting their talent and hearts into this building and town. Can’t wait for the open house. (I’ll make enough sangria that time around.)

Happy Weekend Everyone!

brandyjsig

 

 

 

peach sangria
 
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Author:
Serves: 4 to 6
Ingredients
  • 1 bottle dry white wine
  • 1cup pineapple juice
  • 1cup orange juice
  • 3oz peach brandy
  • 2oz triple sec
  • 2oz simple syrup (equal parts sugar and water, brought to a boil until sugar is dissolved. Allow to cool completely before adding to sangria. Extra can be stored in an airtight container in the fridge for up to a month.)
  • 2 to 4oz peach puree (Peeled peaches, pitted and diced - throw in a food processor and blend with a little water until smooth. Use 2 peaches if you want sangria to be really peachy.)
  • 1 Honey Crisp, Golden Delicious or Granny Smith apple cored and sliced
  • 1 orange sliced
  • 3 peaches pitted and sliced
Instructions
  1. Place all ingredients in a large pitcher and chill for at least 8 hours or overnight.
  2. Fill glasses with ice and pour sangria over - enjoy! Can cut add'l fruit for fresh garnish as well.

“http://prettyplainjanes.com/wp-content/uploads/2015/08/PEACH_SANGRIA_pin.jpg”>Peach Sangria
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lemon smashed potatoes

August 13, 2015

Lemon Smash PotatoesMore often than not if we have potatoes on hand I will slice them up, toss with a little olive and seasonings, throw in a hot oven and feed them to the troops. It works but it can get less than exciting after a while. Today while making “the usual” for the kids, it dawned on me that I hadn’t made lemon smashed potatoes in a long while. Which is odd only because they are so dang delicious and something Sticky and I both raved over the first time they made it into our bellies.

This is a recipe derived from crash potatoes (a popular recipe on PPJ). Except this time around the potatoes are boiled with lemon zest and topped with tangy goat cheese. As far as I am concerned – where there is goat cheese and lemon involved there can be no wrong.

Lemon Smash PotatoesPotatoes are quite possibly the best of the best when it comes to blank canvases in food form. Yukons in particular, with their smooth texture and buttery taste, make for the perfect vessel of bold flavors like lemon and goat cheese. I know most people think potato salad when it comes to taters and summer…these smashed beauts though will fill you up, without weighing you down making them a great dish for this time of year.

Lemon Smash Potatoes Lemon Smash Potatoes

I am not sure if the lemon is meant to be eaten, probably not for most people. But I happen to love roasted lemon so…I ate it. And it was good.

Lemon Smash PotatoesIf you ever find yourself in a potato rut give this amped up version a try!

Enjoy!

brandyjsig

 

 

 

lemon smash potatoes
 
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Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 6 medium yukon gold potatoes
  • Zest of 1 lemon (zest should be in large strips) - same lemon sliced
  • salt and pepper
  • olive oil
  • 3oz goat cheese
  • 2tbsp chopped fresh flat leaf parsley
  • ½ fresh lemon
Instructions
  1. Place potatoes in a large pot and cover with water (there should be about 2 inches in-between water and top of potatoes). Toss in lemon zest strips. Place on stove with lid on and bring to a boil. Boil until the potatoes are just under being fork tender - mine took about 30 minutes. While boiling preheat oven to 450degressF.
  2. Grease a bakin sheet liberally with olive oil and toss drained potatoes and lemon strips on top. Smash each potato with a potato smasher (make an "x" in the middle of each potato if you are have trouble smashing). Crumble goat cheese over top of potato and throw on lemon sliced. Sprinkle with salt and pepper and again liberally with olive oil. Place in oven for 15 minutes or until edges a dark and crispy. Finish with parsley and a squirt of ½ a lemon.

Lemon Smash Potatoes
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peach crumble ice cream

August 12, 2015

Peach Crumble Ice Cream
Peaches again! Sorry…except that I am not. These guys are crazy yum this year, and this ice cream is to die for.

To be frank, if this cream was a complete failure I would still love, love, love, love, LOVE it. Me and my girl whipped this up together in which we had a nice chat about who she was going to marry (my friend’s son Jaxon), how many kids they would have (6 changed to 5 but ultimately landed on 2 girls – Mischa and Penny) and where they would all live (“This house of course mom!”). Both daughters would have baby kittens and no one would ever have to get their hands messy (she is not a fan of the messy hand business).

It was a perfectly unplanned morning of a mother and daughter chatting about life and making something delicious. It filled my mom tank up and then some. These days of her being little I would never wish away…but glimpses into the future I hope to have with her nearly take my breath away.

As for the ice cream…well, it may not take your breath away but it will make you and everyone you serve it to smile from ear to ear.

Peach Crumble Ice CreamIce cream tastes so simple and pure, at least the best kind does (in my opinion). Unfortunately the work that goes into make simple, pure ice cream can be a bit daunting. This is not a whip up in 20 minutes sort of thing (unless you’re on Chopped of course). But if you have the desire and time I can promise you that this frozen concoction will not disappoint.

Peach Crumble Ice CreamPeach Crumble Ice CreamVelvety, frozen cream stuffed with vanilla flavor and littered with bits of peaches. Every bite is an experience for your palette with the crumble amping up the texture. It’s bold, it’s different, it’s some of the best ice cream your freezer will ever see…  And if you happen to have someone to make it with you (or simply chat while you prep), that’s even better.

Enjoy!

brandyjsig

peach crumble ice cream
 
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Author:
Serves: 8
Ingredients
  • for the crumble
  • ½ stick unsalted butter, cut in cubes and chilled
  • ¼cup plus 2tbsp all-purpose flour
  • pinch ground cinnamon
  • 3tbsp brown sugar
  • ⅛tsp kosher salt
  • ¼cup plus 2tbsp old fashioned oats
  • 3 large peaches pitted, peeled and diced
  • ¼cup brown sugar
  • for the ice cream
  • 2cups whole milk, (divide 2tbsp out)
  • 1¼cup heavy cream
  • ⅔cup granulated sugar
  • 2tbsp light corn syrup
  • 1 cinnamon stick
  • 1½tbsp cornstarch
  • 4tbsp full-fat cream cheese, room temperature
  • ¼tsp kosher salt
  • 2tbsp pure vanilla extract
  • seeds from the inside of 1 vanilla bean (optional but highly recommended)
Instructions
  1. Preheat oven 350degreesF. Combine flour, cinnamon, 3tbsp brown sugar and salt in a bowl. Cut in butter with pastry cutter until butter is about pea size. Add oatmeal and combine well. Spread mixture out on a baking sheet and bake for 20 to 30 minutes - until browned. Allow to cool completely, and then break into small pieces. (I do the crumble first so it's good and cool before adding to the ice cream.) Set aside.
  2. While oven is on place peaches on a baking sheet and toss with brown sugar. Roast for 15 minutes. Allow to cool completely and set aside.
  3. To make the ice cream combine milk (except 2tbsp), cream, sugar, corn syrup and cinnamon stick in a medium saucepan. Allow to come to a low boil for 4 minutes.
  4. Mix the reserved 2tbsp of milk and cornstarch in a small bowl. Remove the cinnamon stick from the hot milk mixture and add cornstarch slurry, vanilla extract and vanilla seeds. Allow to boil for 2 to 3 minutes - liquid should easily cover the back of a wooden spoon.
  5. Mix cream cheese and sea salt in a small dish. Add slowly to the hot milk mixture. Stir will to combine. Pour hot liquid into a large ziplock freezer bag. Place in an ice bath (large bowl filled mostly with ice and some water). Allow to come to a complete cool in the ice bath (about 30 minutes).
  6. Pour mixture from bag into our ice cream maker. Churn according to your machines directions (mine takes about 30 minutes).
  7. Once ice cream is done place ⅓ in freezer safe dish and layer with ⅓ peaches/crumble (which are both cooled completely). Repeat 2 more times.
  8. Place parchment paper on surface of ice cream then seal with lid or plastic wrap. Freeze in the coldest part of freezer for at least 3 hours. Enjoy!

 

Peach Crumble Ice Cream
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