June 2008 Newsletter
- Full Moon So Soon
- Summer Survival Boot Camp
- We’re having a Party!
- Recipe of the Month: Shrimp on the Barbie
Full Moon So Soon
“Full moon so soon, wishing every month of the year could be June”. A great line from an old Jimmy Buffet song and one of my favorites; as is the month of June. The weather is beautiful; it’s basically the kickoff of the summer. Lazy summer days and warm balmy evenings set the stage. There is a much more relaxed atmosphere throughout town and our busy lives. The warm waters of the gulf coast along with the lovely heat and humidity seem to provide tranquility or a slowed pace that is not always present. A time for vacations and more family time; slow down and make the most of this beautiful month. Don’t let the stresses of everyday life (that will always be present) dictate your peace of mind. Appreciate the nature and beauty of this time of year. Enjoy life—learn to SLOW DOWN and breathe!
Summer Survival Boot Camp
During the fun of summer vacations and changing schedules one of the most important things often gets overlooked, neglected or placed on the back burner. Guess what that is, you got it—our exercise! Don’t let your hard work and efforts of the last 5 months go down the tubes; continue your exercise throughout the summer. Vacations, kids out of school? So what, adjust your activities and schedule to suit your lifestyle or vacations. Many hotels and resorts have fitness centers that are very well equipped. Even if they aren’t or you’re at a campground or beach it doesn’t take much equipment to get a good workout in—some of my favorite sweat producing workouts can be done with bodyweight alone. Add a few resistance bands in and you’ve got a winner. If you’re at the beach try some soft sand sprints—that’s a leg and cardio workout that just won’t quit. Not quite ready for that? Do a walk/run or jog in the sand—equally effective. Always cater your activity to your fitness level and remember to continually progress or challenge yourself so they you can keep moving forward.
When you’re in town join us for our SUMMER SURVIVAL BOOT CAMP, it meets 3 times a week for an hour; we have am and pm sessions. The cost is very low at only $200 for 4 weeks—that’s only $16 a class. OR pay as you go for only $20 a session.
We’re Having a Party!
Life is just a tire flip!! Join us on June 20th at Jaguar Total Fitness from 6 pm until 8 pm for a fitness oriented good time. We’re barbecuing with delicious healthy sides. We’ve teamed up with Jenn’s Wine Shop and she just might have libations for you. We’re bringing out Samson and Delilah (our tires) and will be putting on demonstrations of our Spartan training by flipping and dragging the tires. We will also have a group class from 6:30 to 7:30 for those that would like to participate or get a workout in—or you can just come for the barbecue. Trainers will be on hand to answer any fitness oriented questions as well as a few fitness challenges for those that wish to participate. Food, Fun and Prizes!!
So please join us and bring your family and friends. These is no cost but we do need a head count so if you are planning to attend please let us know by the 16th of June so we can have plenty of food and drink. It’ll be a flippin’ good time!!
Recipe of the Month: Shrimp on the Barbie
¼ cup olive oil
¼ cup Worcestershire sauce
1 Tbs. raw honey
1 Tbs. Dijon mustard
1 Tbs. Old Bay seasoning
1 tsp. oregano
1 tsp. chili powder
1 tsp. minced garlic, 1 large clove
Sea sat and freshly ground pepper to taste
1 lb. large shrimp, peeled and deveined
3-6” x 10” Fire & Flavor Cedar Papers, soaked (can be found at Fresh Market)
Combine all marinade ingredients (olive oil through garlic) in a zip top bag, add shrimp, and season with salt and pepper. Marinate in refrigerator for 15 minutes. Remove shrimp from marinade and discard remaining marinade. Place shrimp in the center of each cedar paper, wrap ends of paper towards each other (overlapping slightly), and secure with cotton string or lay seam side down. Heat grill to 400 F and place paper packages directly on grill grates. Cook, with lid closed, for 6 to 8 minutes, or until done. Remove from grill using tongs and serve immediately.
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