Friday is one of my favorite days to work out. It sets the tone for my whole weekend. The Friday WOD was the ~Torture Jar~, where we pick out a random workout. I thought we got a good one: 400m run, max pull ups, 400m run, max push ups, 400m run, max kettlebell swings.
I got 12 banded kipping pull ups, 6 legit push ups, and 12 65# push press. I subbed out push press for kettlebell swings because my back wasn’t 100% after Wednesday’s deadlifts.
Heather snapped a photo of me mid pushup. These are hard! Like pull ups, I need to do these as strict as possible so I can improve. I can do push ups on my knees for hours, but once my toes are down and my thighs don’t touch the ground it’s much, much harder.
This weekend was the second annual Hudson Music Fest. Scott’s first performance was directing the Hudson Band Camp at Club Helsinki to open their showcase night.
He was really nervous about their performance (he always is!) but they did a great job playing some old New Orleans tunes.
After the performance, we stuck around at the Club to eat dinner and watch a few of the acts. I snuck a photo of the amazing smoked ribs, sweet potato salad and fried green beans. Yum! Afterward, we went down to the waterfront to check out the Black Arts festival. We watched a jazz band play some standards at the gazebo.
We walked back up Warren Street and caught part of the Blues, Brews, BBQ event. There weren’t any bands on at this point, but they were blaring some Allman Brothers.
On the other side of the street, someone was playing old music videos. I think this was The Who in France, maybe? This is a neat little park.
We got back to Club Helsinki for Oobleck‘s 945 show. They had a good crowd and everyone was on their feet. It’s not every show that they’re told they must stay on stage after their scheduled performance time ends to play more tunes! It was a great set.
Sunday was super lazy. Some house cleaning, some knitting, and of course, some cooking. We have a bunch of rolled roasts left over from our beef share and decided it was time to get into them. Scott asked for creamed corn on the side, which I made with fresh corn from the farm share.
Yum yum. Here’s my recipe for a sweet, juicy rolled rump roast.
Melt in your Mouth Rolled Rump Roast
Prep Time: 15 minutes
Cook Time: 30 minutes per pound
- 1 rolled rump roast (pictured is a 2.5# roast, which was good for 2 people with plenty of leftovers)
- 2 cloves garlic, peeled and chopped in half
- 1 cup beef broth
- 1 onion, sliced
In a large cast iron pan, heat butter on medium-high heat. Stuff the garlic cloves into the rump roast and coat with a pinch of salt and pepper. Sear the roast on all sides, about 2.5 minutes per side until a nice crispy crust forms.
In a baking dish, add the cup of beef broth and onion. Place the seared roast into the pan and roast at 300* for 30 minutes per pound, for medium rare meat. Take it out every 30 minutes to baste with the broth and check for doneness.