10 Weeks to Go!

OK CPPD-MW. We have our drill wekend set for April 4th and 5th. The PFA will be held on the Track. Please be prepared for cool temperatures. For those of you who have either been following the blog for the last 2 months or who started on the catch up plan in January, you should all be in really good shape for the PFA.

t this point you should be spending at least two days a week dedicated to preparing for the PFA. You also need to be spending at least another day of the week in some sort of physical activity. In running we have a saying "Train he way you plan to race." In otherwords, do your PFA training in this order.

• Warm up
• Toe Touch
• Pushups
• Curl ups
• Run
• Cool down

This will get you body used to the different stresses you will place on it. When I ran the PRT just a few weeksprior to a marathon, everyone expected an incrediable run. After all, I was running 20 miles every other day. A 1.5 mile run is nothing. Wel, before those 20 miles runs, I di not do 95 push ups. To complete those pushups, your body will redirect bloodflow to your ches and away from your legs. The 1.5 mile run was ood, but far from what it could have been. I was not training for a PRT at the time and it showed.

One last bit of motivation. Watch the "Biggest Loser." It is proof positive that no matter what your age or physical condition, you can improve your health and your qualityof life for the long term.

Below is the receipe posted by Chef Curtis Stone on last weeks "The Biggest Loser" as a way of making buffao wings for your Suppoer Bowl Party. I'll be taking this receipe over to a SUper Bowl party this evening to see how they go over.

Rosemary Skewered Chicken with Orange Glaze

Serves 6-->

INGREDIENTS

• 
  Juice of 3 oranges
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 4 boneless skinless chicken breasts, cut into 1 inch cubes
• 6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
  

METHOD

1. 
   Preheat a grill or grill pan on medium high heat.
   
2. Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
   
3. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.
   
4. Remove from heat to allow flavors to meld and reserve.
   
5. Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
   
6. Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165F on an instant read thermometer.
   
7. Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.