Call me superstitious or whatever: I just really didn’t want to talk about it until it was done and dusted. I did my first CrossFit competition! Against all odds with no ACL and all sorts of chronic injuries, I stayed in one piece! Femme Royale 2014 made me feel so proud to be a lady and it was kind of nice to have the men on the sidelines. It’s amazing what adrenaline will do to you in the heat of the moment. I felt like friggin’ incredible Hulk meets Wolverine meets Wonder Woman. Our inner mantra was ‘them crop top barbies goin’ down!‘. So, my partner and I ranked 27th (out of 70) after our last WOD, but we made the mistake of checking our standings after everything settled and found we were officially 31st. That sucks. So we’re just going to be blissfully ignorant and claim we’re 27th.
On another note, don’t you absolutely loathe having phone problems? I sure do. I have a Blackberry, mind you, so I’m sure you iPhone users will show no hesitation to point out, “Well, duh, Jamie. That’s why.” But it’s just annoying when you have to call Customer Care and wait for 20 minutes to be transferred to the right department because their auto-voice detection menu keeps thinking you’re saying “Red Press Detective” instead of ‘representative’.
Hey, look at this cake I decorated! I’ve never been so elegant in my life!
Cajun Pork Loin with Nectarine Jam
1 pork loin, washed and patted dry
1/2 teaspoon paprika
1/2 teaspoon cajun
1/2 teaspoon garlic granules
Pinch of salt and lemon pepper to taste
1/2 nectarine, chopped finely
1/2 tablespoon raw honey
Method of Madness:-
- Rub spices on pork loin and leave to marinate for 5-10 minutes.
- While you’re waiting, mix raw honey and nectarine in a small saucepan and heat on low.
- When the mixture thickens and reduces to become jam-like (about 8-10 minutes), remove from heat and let cool.
- Then, in a pan drizzle with olive oil, place the marinated pork loin and cook on both sides for 4 minutes.
- Once done, slice and serve with crispy bacon brussel sprouts and nectarine jam!