First, as Kari so kindly mentioned, we have reached our 1 year anniversary. Maybe Friday we can do an anniversary WOD, some workout we did that first or second week.
Anyhoo, I wanted to take the time to first thank all of you for training here, supporting yourselves and each other and supporting this place. Without you guys, there is no CF Littleton/Front Range BJJ. Together we have created a pretty sweet gym and martial arts academy, and more importantly a great community. I am indebted to you guys for helping my dream come true in the form of this place and giving me a place to do what I love to do. Thank you so much!
Also, I want to thank Jeremy, Brent and Andres for all the work they do and have done here. They arrived at different times and have all become essential parts of the whole. They each bring their own brand of expertise, style and inspiration to this place and we could not exist without them. You can't do anything in life by yourself and I have been so fortunate to have these guys as friends and co-conspirators. Thank you for all that you do.
Lastly, some upcoming events:
We will finish the Oly Seminar we started with Brent, Saturday 12/19 at 1 PM with the Snatch.
Also, watch for a basic gymnastics clinic with Ben coming up in January.
11 comments:
CFL ROCKS! 'Nuff said.
Shrimp Ceviche
3 lbs small raw shrimp, cleaned
4 large tomatoes, seeded & diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 serrano chile, seeded & chopped
1/2 cucumber, peeled & diced
1 red onion, diced
3 tablespoons tomato sauce
salt and pepper to taste
Lay shrimp in bottom of glass baking dish. Pour lemon & lime juice over them & refrigerate at least 6-8 hours. The juice will "cook" the shrimp. Toss with remaining ingredients and chill 1 more hour or longer. Enjoy with tortilla chips or "whatever"!
Corene -
You probably want to at least lightly cook the shrimp before letting the acidic marinade 'cook' it. The marinade cures the shrimp but it does not kill any bacteria. With fish, this is much less of a problem (unless you are getting your shrimp right off the boat). With shellfish like shrimp, it can go bad much easier if it was not handled correctly.
I know it gets away from the idea of the recipe, but it's a food safety issue.
Definitely your choice on the shrimp "method"! I've never had any trouble.
Thanks for sharing that Corene! Yummy!
http://www.youbars.com/buildabar/
Interesting for the folks that want to carry on the paleo thing. Protein bars you can build online for yourself. A bit spendy, but I'll probably try a batch out...
T
Ian congratulations! It has been, and continues to be a great pleasure. Thanks for all your hard work making CFL and FRBJJ great places to train. Your gym has dramatically changed my life for the better!
Thanks to all the members. You are my second family and its the community you create that makes it all worthwhile. I see great things ahead for us!
Huh, I think my post got eaten?
Ian,
Thank you so much for opening this gym and happy 1 year anniversary! I'm glad I joined, and I'm really impressed with the quality of members that have joined as well. I look forward to coming in every time.
I'd like to thank Brent and Jeremy as well, for their time, effort and help. You are excellent trainers and I appreciate everything that you all do for us.
Thanks!
Terry
Ian,
Thanks for having enough intestinal fortitude to take a huge risk with running your own business. You, Jeremy, and Chappy have been a blast to work with and I look forward to this next year learning more from all of you again!
Thanks all...
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