Fig-Stuffed Meatballs

We have about a dozen more sessions before we call this to an end. Part of me can’t wait. Okay, almost all of me can’t wait. Yet, there’s a little niggling feeling that it’s going to be sad to see it end.

Masochist, party of one, your rack is ready…

We have been doing this three times a week for 48 weeks – and we have seen results. Fifty pounds gone and we both feel better than we have in years. We have exceeded all expectations. I’m totally amazed. We would never have done it without a Trainer three times a week – and it is time to get our lives back, a bit.

Four more weeks.

When we’re done, we will have a couple dozen sessions available to use when we want. We’re still going to be going to the gym regularly, but I’m thinking maybe we’ll use a few sessions to ramp things up a bit over the holidays or jump-start the new year. I know I ain’t using them in August. I’ll be on Trainer Hiatus.

I bought some dates earlier in the week and we never used them, so, tonight, I decided to do something different with them. Pulling out the pit and stuffing them with cheese is pretty standard, but I took it a step further and wrapped them in seasoned ground beef and grilled them!

I seasoned the beef with a shot of whiskey, a bit of smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Adding a bit of liquid to ground meat, be it beef, pork, chicken, lamb, sausage, or whatever, makes for a much more flavorful dish. You can use wine, water, beer, hard liquor, broth… whatever you have. It really makes mixing in spices and such so much easier.

Onto the grill they went, and in no time at all, dinner was served!

Fig-Stuffed Meatballs

Purple potatoes, boiled and then browned, and fresh peas finished the plate.

The meatballs were rather good, if I do say so, m’self! Slightly smoky, and slightly spicy from the meat, and sweet and savory from the dates and cheese. It really was a fun combination of flavors.

On Monday, we’re 49ers…


This one’s in the bag…