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Penfield Post
Who is this 'Iron Belle'?
We had the best time at your party
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About this blog
By Kerry M. Davis
Hey there, my name is Kerry (that’s me in the picture up there) glad you are here. I have been a health nut for a while but never truly realized my passion for it until a few years ago. I have been a massage therapist for over ten years and known ...
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Chronicles of an Iron Belle
Hey there, my name is Kerry (that’s me in the picture up there) glad you are here. I have been a health nut for a while but never truly realized my passion for it until a few years ago. I have been a massage therapist for over ten years and known for my ability to ‘torture’ people. The CIA wasn’t hiring so I pursued an Infant Massage Therapy certification in an attempt to figure out when things start going awry as we develop and stopping them before they cause trouble when we are adults. Person after person would come to me seeking relief from their pain and all I could do was iron it out with a massage, the rest of the work was up to them and I soon found that not too many go to the gym and know what to do or have a personal trainer who gives them a good program. A major contributor to this issue is the lack of communication from the client to the professional out of ignorance of their own body all because we are so busy with the other demands of life to even listen to what our body is telling us. This blog will give you that understanding.

All that background stuff brought me to today: a certified personal trainer who LOVES kettlebell training (my fave move is the Turkish Get Up), loves running, and loves acting like a kid (I have three!). I hope you enjoy the journey with me as we tackle understanding our bodies and how to get the most of your time at the gym, beat injury, figure out what muscles are doing what, and have a few laughs along the way. Understand that I am a massage therapist and personal trainer, not a medical doctor so the advice I share here is strictly that: advice. To see the kind of work I do (with my hunk of a hubby) click here.

Please drop me a line though, I would love to hear all about you!

Take care,

Kerry M. Davis LMT, CIMT, CPT
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By Amy Cavalier
March 12, 2012 12:01 a.m.



I’m sure not many people will recognize the title of this blog as a lyric from Ween’s Your Party song. The song sets a scene…



“There were beverages laid out for the party. There were candy and spices and tricolored pastas. The meat carved was drawn from succulent juices, served on platters of the purest gold.”



I always dreamed about maybe throwing such a party. Thanks to three of my girlfriends, that dream came true last week with a spectacular evening of Wine and Food Pairing. After some research, I settled on a Tuna Tartare on Sesame Wonton Crisps paired with a Chardonnay/Pinot Grigio hybrid.

For this recipe, you will need:



  • 12-20 wonton wrappers


  • Non-stick olive oil pan spray


  • Sesame seeds


  • 6 ounces of sushi-grade tuna, cut into a ¼-inch dice


  • 2 tablespoons of green onions, green parts only, finely chopped


  • 2 tablespoons of soy sauce


  • 1 teaspoon of sesame oil


  • 1 teaspoon of peeled and grated fresh ginger


  • 1 clove garlic, minced


  • ¾ teaspoon of orange zest


  • 2 tablespoons of fresh cilantro, finely chopped


  • ½ teaspoon salt


  • 1 avocado, cut into ¼ inch dice


  • 2 teaspoons of lime juice




To make the crispy wonton, preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles and arrange them on the baking sheet. Spray or brush lightly with olive oil and sprinkle with sesame seeds. Bake the wonton until they are golden. Watch them because they burn easily. Allow them to cool.

For the tuna tartare, mix the tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic and orange zest, cilantro and salt together in a medium bowl and mix well.  Add the avocado and lime juice before you’re ready to serve.



Of course my girls were up for the challenge as well. Here’s a sampling of the other offerings at the party.



The Fanus was served with Wegmans Sausage-stuffed Peppadews and creamy brie cheese.

The Cigar Box Malbec was paired with Chicken Empanadas and Salsa Verde.



This Wegmans Mixed Fruit Tart was paired with Lamarca’s Prosecco.

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