The M.O.B. Song Breakout: C+C Music Factory ~ Gonna Make You Sweat
I’ve never joined a gym – I’m a realist. I can’t pay for a service I’ll rarely, if ever use – So I don’t do gyms – And, well… I kinda have issues with commitment, and this insane fear of germs. I’m also not sold on that repetitive motion deal. It’s for the birds. My brain needs to be consistently entertained and challenged. Life is already monotonous without a repetitive activity that borders on torture. I can’t do it… Goes against what I believe in.
I do workout, somewhat. I’m kinda fit. I own sneakers and a sports bra.
I constantly run up and down the stairs, cleaning and doing laundry. My legs are sore right now…
I chase after my extremely active and acrobatic toddler.
I have Nerf wars with my son – And those can get intense.
I own a weighted hula hoop. I tend to hoop as I free up space on my DVR and catch up on my shows. I’ve taught myself to read emails or text while hooping. I’m kinda cool like that.
I own the Jillian Michaels 20 Minute Shred video and cursing her throughout, I give it a go from time to time. She’s intense. I hate her, and I say that with respect.
I may have exercise ADD. 20 minutes is the most my brain will allow repetitive motion before I start to drift to something else.
“Ooh, pretty colors…”
My most favorite workout activity these days is kneading bread dough. Kneading dough is a nice upper body workout.
You work those arms for about 10-12 minutes. It’s enough time to keep your focus if you’re anything like me. You elevate the heart rate and release those endorphins that make you happy. The ones you release when inhaling vast quantities of chocolate or when you’re in love.
And speaking of love, let’s talk about cottage cheese & onion herb bread. It’s one of the tastiest things you’ll put in your mouth, with its herbs and bits of onion. The cottage cheese makes you feel all healthy and whatnot even if you can’t taste it. It’s the thought that counts, of course… Plus the scent as it bakes is…
I found this gem in the Smitten Kitchen, but dill wasn’t enough for me. I added basil, thyme and rosemary along with the dill and wham, bam – We’ve got a loaf I barely allow to cool before I chomp on several slices and burn my mouth; my way of cashing in those reward points for the light sweat I broke kneading… No joke…A chick needs to celebrate that. And now, I’ve got pretty strong arms.
I can do the “Mike Tyson Punch Out” now. That’s right, I’m bad…
Cottage Cheese And Onion Herb Bread
- Makes one 9×5-inch loaf
- 1 package 2 1/4 teaspoons active dry yeast
- 1/2 cup warm 105 to 115°F water
- 2 ½ cups bread flour 11.25 oz
- cup of whole wheat flour 2.5 oz
- 1/2 cup finely diced red onions
- 1 teaspoon basil
- teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon dill
- 3 tablespoons honey
- 1 teaspoon salt
- 1 cup large-curd cottage cheese
- 1 large egg
- For top of bread:
- 1 tablespoon melted butter
- 1/2 teaspoon coarse salt
- Combine yeast and water in a small bowl and let stand until the yeast is dissolved for about five minutes.
- Combine flours, onions, dill, basil, thyme, rosemary honey, and salt in a large mixing bowl or the bowl of a heavy-duty mixer with the paddle attachment. Add yeast along with the cottage cheese and egg. Mix on low speed, or by hand until the dough comes together. Add additional flour or warm water if needed (I didn’t need to).
- -- Kneading by hand:
- Turn the dough onto a very lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. I found this dough a bit sticky, so I dumped ¼ cup of flour on the counter and periodically dusted my hands lightly with flour and continued kneading. I wouldn’t really recommend adding flour directly to the dough, as this can make your loaf a bit tough. We don’t want that.
- -- Kneading by Machine:
- Switch to dough hook and mix the dough on low to medium speed until the dough is smooth and elastic. This should take about 6 minutes. If additional flour is needed, sprinkle a little at a time and feel the dough, making sure it’s not too dry.
- Transfer the dough to a lightly oiled bowl and turn it over once to coat. Cover loosely with plastic wrap and let rise in a warm place (75 to 80 degrees) until doubled in volume, 1 to 1 1/2 hours.
- Butter or grease a 9×5-inch loaf pan and preheat the oven to 350°F.
- Once the dough has risen, turn it over to a clean surface and gently press the dough down. Form into a rectangle and begin to form a loaf by rolling the dough from the short end, like forming a jelly roll. Pinch the seams and place the loaf seam side down in the pan. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Brush the top of the loaf with melted butter, and then sprinkle the loaf with coarse salt.
- Bake until the crust is deep golden brown, the bottom of the loaf sounds hollow when tapped, and a thermometer registers about 200°F, about 35 to 40 minutes. Immediately remove the loaf from the pan onto a rack and if you can resist, let cool completely.