Thursday 

2-2-12

Wendler press week 1

review OHS form

WOD - 

OHS 95/65

GHD or wall ball sit ups

 ground to overhead (c/j or snatch)

21-15-9

Paleo Corner
From Ryanne


Thai chicken soup
• Serves 4
This recipe calls for lemon-grass and lime leaves, two items that you should be able to find quite easily in a
well-stocked grocery store or an Asian market.


Ingredients 


4 stalks lemon-grass, cut into 1⁄2-inch strips and bruised with a knife;
1/2 lb diced fresh ginger;
5 lime leaves, bruised with the side of a knife;
1 chicken leg;2 cups water;
2 small chilies;4 cups coconut milk
3 scallions, minced;
2 tbsp chopped cilantro;
Juice of 3 limes;
Sea salt and freshly ground black pepper to taste;


Preparation


1. In a sauce pan, bring the water to a simmer and cook the chicken with the lemon-grass and limes leaves    until just cooked, about 30 minutes.
 2. Remove the chicken, add the chilies to the liquid and dice the cooked chicken meat.
 3. Bring the water back to a simmering state and pour in the coconut milk.
 4. Heat the soup, but make sure it doesn’t reach the boil.
 5. Strain the soup in a new pot, add the cilantro, lime juice, cooked chicken and scallions. Season with sea salt and freshly ground black pepper to taste.