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Posts Tagged ‘kids and exercise’

2I began adding floor exercises to my walking last week. This came after doing a knee bend to fill the cat’s bowl and realizing unless Rick had come to give me a hand up, I would still be crouching there. Starting slow is important. Rushing into exercise when you are somewhat out of shape leads to injuries. Also, if I kill myself the first time out, there isn’t liable to be a second time. To begin, I decided on leading off with twenty jumping Jacks. When I was in my teens I could do 100 jumping Jacks, play two sets of tennis, and participate in the triathalon and have energy left over to do laps in the pool. Those days, my body would suggest, have passed. Always in P.E. we had to warm up with 30 jumping jacks and other vigorous cardio type exercises before playing whatever sport was on the agenda for the semester. Do they still have P.E? I don’t think in the structured way we had it when I was in school. Fourth or fifth period Physical Education showed on my schedule every day during high school. One of my granddaughters said at their school they have the students walk the track three times a week. Technically, from what I understand, they’re supposed to jog, but no one does. Mostly they tap, tap, tap on their cell phones and visit. That gets my heart going, but I’m sure there’s is just plodding along.

Not being a particularly coordinated being, I won’t say I loved pulling on my gym shorts and heading out to whatever field I was playing on. Baseball, in particular, was my nemesis. Twice I got hit on the head with the ball suffering a concussion both times (this explains a lot), and once I got hit full swing with the bat across the center of my face resulting in a broken nose. The universe was trying to tell me something, and definitely it was not that I was headed for the major leagues. Basketball wasn’t my thing either. A girl about two feet taller than myself stepped soundly on my big toe while making a shot jamming my nail into my skin. Pain shot up through my spine and exited out my mouth. I’m sure that scream was heard by a peasant herding goats somewhere in Sicily. That toenail continues to come and go at whim since that day. Good news though, I didn’t have to play basketball the rest of the semester. In my defense I was fast on my feet and quite good at football. Not a sport much taken up by women back then, but I often played at the local park with friends getting by without embarrassing myself. Swimming and tennis were more my style. I was on the tennis team and took up space at the local courts often during the summer. Another sport of a sort I loved was roller skating. Surprisingly I was quite graceful at it. After showing continued interest my mother purchased skates, a case, and toe stops and I was off and running. For four years I spent weekends skating, then high school came along and new things captured my interest, but many times during adulthood I’ve tied on skates and been surprised that my feet continue to remember the experience.

In elementary school we had recess and lunch to get our energy out. When the bell rang students poured out of classrooms like roaches out of a burning building. A teacher with a whistle around her neck passed out all variety of balls from a shed by the gymnasium. Excitedly we hooked them up to tether ball strings, or played four-square or dodge ball until the bell rang calling us back to class. Hopscotch was another popular pastime during breaks. Girls carried lucky lagers used to pass from one square to the next. I’ll have to check with my grandchildren to see if such things still go on. My guess is not. I think the sound I’m hearing is my bones creaking. Sigh.

I walked with a friend this morning. Several times a month we walk, then go to lunch. Sort of a two steps forward, one step back kind of thing. Smile. She has nine-children. Whew. Definitely needed a hobby when she was younger. I have four, if you count my two step-children, and I do. Her nine children have four children combined, and my four children have nine. My oldest granddaughter, Breanna, or Bre to those of us who hold her dear, was born not long after my forty-second birthday. Being a grandma before you go through menopause is sort of a treat. Lots of needed energy left to draw on to crawl about the floor or go for bike rides. Bre is studying to be a yoga instructor and is a strict vegan. When we are together meat is not a subject I throw down on the table, if you will. If I do she is liable to ask me if I pictured the cow’s face when adding catsup to my burger. Since hamburgers are up there with the manna of the gods for me, I prefer to keep meat and vegan separate when enjoying my time with her. Sometimes it is best to agree to disagree. I respect her views on making a better and healthier earth, however. Even if I don’t choose to follow the same path where my food is concerned, I can admire and support her passion for standing up for what she believes in. One thing I will say about processed food is that it most likely is doing us in, but other than limiting my diet to nuts and berries, I don’t for the life of me know what to do about it.

While living in the south I have to admit I don’t believe I met any vegans, not even any looser vegetarians. Meat was pretty much a mainstay on tables where I lived while there and I wouldn’t suggest bringing up the “have you pictured the animal’s face” query to your host before sitting down to dinner. Number one most likely he has seen the animal’s face, and number two you may find yourself eating a bowl of raw corn out behind the barn.

Last night was meatloaf night at our house. I have made so many variations of meatloaf over the years it always surprises me when a new one crops up that I can file in the “keep” file.

Mediterranean Meatloaf

1 1/2 lb. ground beef
1 egg, slightly beaten
1/2 cup milk
1/4 cup tomato sauce
1 Tbsp. Worcestershire sauce
1 cup finely crushed Saltine crackers
1 onion, chopped fine
1 tsp. cumin
1 tsp. basil
1 tsp. garlic powder
1 tsp. salt
1/2 tsp onion powder
1/2 tsp. coriander
1/2 tsp. pepper
1/2 tsp. ground oregano
1 small can chopped black olives, drained
8 oz. cherry tomatoes, halved
1 medium zucchini
1 garlic clove, minced
2 Tbsp. olive oil

Preheat oven to 350 degrees.

Mix all ingredients together well. Spray loaf pan with cooking spray. Put meat into bottom of pan.

Mix together cherry tomatoes, zucchini, garlic and olive oil. Spoon over meat. Cook for 1 hr. and 20 mins. Drain if necessary.

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