will get you to max heart rate.
The skydiver is the king of stationary sprint exercises. When executed at high velocity, this deceiving movement will have your heart jumping out of your chest cavity.
Josh Hinds (one of the IC’s most conditioned athletes) can crank out many sets of twenty fives with little or no rest in between. Have you tested your limit?
Shari’s smile often lights up the room, but she is most famous at the Ice Chamber for her gorgeous arms and warm heart. She’s also Etta’s mommy, which makes her a VIP in our book. Please join us in wishing Shari The Great a wonderful 40th 29th Birthday today!
I’ve been living too long in Berkeley to eat veal any more, but, heaven help me, I love me some osso buco. So I created this dish using short ribs instead. Someday, when I’m truly green, I will stop eating meat altogether and share my recipe for osso bucco with tempeh. But that’s not today. Or anytime in 2008.
This dish can be doubled or tripled and then frozen with excellent results.
A note about cooking methods:
I have tested this recipe in the oven and in a crock pot. Both work just fine. By attaching an electric timer to the crock pot, you can leave the house and come back to great results.
A note about searing:
I have tested this recipe searing the meat first and also just throwing it in the pot. There is no question that searing the meat (as shown in the picture) make the meat more juicy and gives it that dark carmelized look that I like. If, however, that’s too much work, you can skip it.
Osso Buco:
¼ cup extra virgin olive oil
Sea salt
pepper
3 lbs boneless short ribs, fat trimmed
1 yellow onion, chopped
2 shallots, chopped
1 celery stalk, diced
6 cloves garlic (yeah, 6), chopped thin
2 bay leaves
1 lemon, zest peeled in wide strips (for easy removal)
1 bottle burgundy (amarone is traditional, but expensive)
2 cups chicken broth
1 (28-ounce) can diced tomatoes
1 bunch curly parsley, stemmed and cut
3 tbl of flour blended with 3 tbl oil
½ cup marsala
If you are using a crockpot, turn it on high. Preheat the oven to 325 degrees F.
Heat oil in dutch oven or large frying pan (I prefer cast iron). Dredge short ribs in pepper and pan sear on all sides (about 6 minutes). Remove from pan. Add the onions, shallots, celery and garlic and sauté until transparent and soft (if you need to add a little more olive oil, do so).
Season with salt and pepper and return the short ribs. Pour in the wine, the tomatoes, the broth, the parsley, lemon zest, bay leaves and bring it back to a simmer. Reduce on the stove for 20 minutes, then transfer to crockpot or oven and cover, cooking for 3 -3 ½ hours.
Remove ribs and simmer liquid on stovetop for 20 minutes (if you have time, refrigerate the sauce and let the fat rise to the top so you can remove it, then return to stove). Remove peel and bay leaves and discared. Whisk in the oil-flour mixture and cook 15 minutes to thicken. Add marsala and return ribs to sauce. Serve with your favorite vegetable.
Prior to becoming a legal goddess, Tsan worked in the food industry, both as chef (in Cambridge and New Hampshire) and as an event planner (in Vail). She also ran the Culinary, Hospitality and Restaurant Management Certificate Program at UCLA Extension.
With only 2+ focused months of KB Sport training and 2 weeks notice, Team Ice Chamber (Heidy, Surya, Bear Bear, & Maya) was victorious at the American Kettlebell Club Classic in Las Vegas today! It was an action packed event with world-class athletes and amazing feats of strength.
Here are the results from the amateur Women’s Long Cycle event in their respective weight classes:
Heidy: Gold Medal
Surya: Gold Medal
Bear Bear: Silver Medal
Maya: Gold Medal
Unfortunately, Heidy, Surya, and Bear Bear had to jump on an airplane before the results announcement and awards ceremony. Please join us in congratulating these athletes on Monday night as we present their medals and prize winnings!
1. The IC ladies crank out triple digits!
2. Surya begins to find her groove.
3. World Champions and Record Holders Ivan Denisov and Valery Fedorenko present Maya the gold.
4. Bear Bear multi-tasks by chalking and smiling during her final minutes of prep time.
5. We could not have done it without the help of the Douglas, Susan, Rylee, and Eddie.
6. Our great friends Keesha and Britni from Las Vegas came out for full support (including Mateo sitting).
