GOING DOWN THAT WELL WORN PATH

When I turned 40 a couple of month's ago I fell into a bit of a hole thinking that I was doomed to be 40 and frumpy and feeling pretty yuck inside and out. The last couple of months have not been easy around here, a lot has happened and I have been feeling pretty sorry for myself.
I woke up yesterday morning and thought "this is it, no more". So I have started closely watching what I eat and more importantly how much I eat and I have done something I swore I would never do again. I joined a gym.

After working at a gym training and instructing clients, I never wanted to set foot in one again. Don't get me wrong, I loved the work I was passionate about helping people and was and still am addicted to fitness. It was all of the behind the scenes stuff I resented, I have never met so many vain, bitchy, self centred narcissists in all of my life. I couldn't believe how horrible gym employees could be.

I made the decision to join Jetts Fitness, they are opening down here on Saturday and I am getting what I think is a great deal, no start up fees, no contracts and a reduced fortnightly fee. So for $9.70 a week I can workout 24 hours a day with no bitchy employees around the place. There will be a couple of people there in day hours and that's okay.

So, frumpy 40 will be gone and fabulous 40 will take it's place.

I look forward to my new adventure going into very familiar territory and can't wait to let you know how I'm doing, and it's a lot safer than continuing with full contact karate.

MAKING STOCK

I love homemade stock, the bought variety just doesn't do it for me.

I am at the moment cooking up a free range chicken to have as cold meat and salad for dinner tonight. It's so easy to use up the leftovers and make up some yummy stock to freeze.

Here is what I do.

1 chicken carcass
1 onion
1 carrot
fresh herbs (a bay leaf, parsley, thyme)
black peppercorns
1 tsp salt

Place all ingredients in a large stockpot and add enough water to cover. Bring to boil over a low heat, skimming the surface every now and then to remove any fat or scum.

Cover and simmer for 1-2 hours then strain through a fine sieve. Leave to cool and refrigerate or freeze until needed.