Saturday: “AMRAPs” x 3, 7 min each, 2 minutes rest interval: Teams of 2 1) 7 minutes to get a max COMBINED Power Clean Two minute rest 2) Team row for Cals Two minute rest 3) Wall Balls – players’ choice of weight 50m Farmers Carry (2 pood M, 1.5p W) Partner 1 starts with Wall Balls Partner 2 starts with 50m Farmers Carry Switch when Partner 2 returns. Score is total Wall Ball reps + Cals rowed + Pwr Cln weight
Do you know anyone that has wanted to try CrossFit but has been a bit timid to do so? Maybe a spouse, teenager, neighbor, co-worker or extended family member? Well, this coming week we will be offering a “week free trial” for anyone who wants to give CrossFit a try! Spread the word and let’s spark a positive lifestyle change for those we love most! If they have any questions call Denise at (714) 720-7239. Otherwise, see you on Monday!
Sunday: INGREDIENTS: TEXAS STYLE CHILI 4lbs grass fed stew meat cut into 1.5 in cubes 2lbs pastured pork shoulder cut into 1.5 in cubes 2.5lbs tomatoes (I used a wide variety of organic heirlooms) coarsely chopped, juices reserved. 2 onions, coarsely chopped 1lb various fresh chilies (I used anaheims, poblanos, gypsy peppers, curly banana peppers, and a couple of very hot purple Chinese chilies), coarsely chopped 6 cloves of garlic, coarsely chopped 2 dried chipotles finely chopped (optional) 3 tablespoons smoked paprika (your choice of hot or mild) 3 tablespoons dark cocoa powder 2 tablespoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper (plus more salt and pepper for seasoning meat and seasoning at the end ) INSTRUCTIONS: TEXAS STYLE CHILI Season meat with salt and pepper then rest on the counter for about one hour so it comes to room temperature. Working in batches or in multiple pans, sear meat over medium-high heat. Turning each piece every 3-5 minutes until all sides are browned. Be sure not to crowd the pan. In a large bowl, toss tomatoes and their juices with the garlic, chipotles, paprika, cocoa powder, cumin, salt and pepper. Place chopped onions at the bottom of the slow cooker, in another layer, add chilies, top with the browned meat, then finally top with the tomato and spice mixture. Turn your slow cooker on low and cook for 10 hours. During the last hour, remove the lid to thicken the sauce. Give it one more taste and season as needed. Serve with traditional chili toppings. We used raw milk cheddar, chopped fresh tomatoes, red onion, and cultured sour cream. Kailley @ Kailley’s Kitchen Share
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