Ouch! My Shoulder!

This is not an exciting post. But since joining the gym a few months ago, I am now on the edge of becoming a gym bunny. Although I don't want to be too obsessed with it, I am making it a point to "gym it" in moderation. I am irritated that I can't workout at the gym much before turkey day. My right shoulder for some reason has a pulled nerve or tendon. I have had this problem off and on for years, even before doing gym stuff. Even when I used to work out at home with free weights yrs ago. In fact the shoulder off and on over the years has the ability to pop a bit out of the socket (ouch! is right). Then the tendon or nerve takes time to heal. With that strain, I did manage on Saturday, to still meet my current personal record on the bench press. Also worked on the triceps. But that night my shoulder was throbbing. Kept my playdate date up all night. So I have my shoulder lubed with Icy Hot (the office smells like a hospital).
I went to the gym last night. And worked on legs and abs only. Did crunches. Not the 150 crunches as theoctothorpe does (but I will soon). I tried to do curls with dumbbells, but was to stressful on the shoulder.So opted working on the curl machines instead. That was much better. Seems the shoulder hurts with push type exercises. So tonight I will try back exercises, pulling motion with machines, and some lat pull downs and see how it feels. If it hurts. I think a break is in order. I will then just work on cardio. I probably will not attain 6 pack abs, or huge guns due to genetics, although I am trying. So I am very tempted to try some steroids, or over-the-counter mimics, to fool the genes, and for faster effect. But then, what will it do to my inner health. And my nuts! (lol). I plan to "pork out" on Thanksgiving no matter what :o). There is no Ballys gym up in Roseville, where I am spending Thanksgiving. But there is a Golds in town. Wonder what they charge for a day pass?

Two books

I'm not into history that much, but stories of invention, and architecture do spark my interest. I just saw Jim Rasenburger on CSPAN review his new book, AMERICA 1908. A pivotal year, that changes us and the world. If anyone has read this and his other past publication, HIGH STEEL (which interests me the most),let me know what you think. Think I might get both :o)
http://books.google.com/books?source=web&q=jim+rasenberger&as_brr=3

Censored You Tube Video - A bit of Italian Opera

I was searching for funny Thanksgiving videos. Not sure what I mistakenly typed, but this is one of the things that popped up. Oy! Lucky us! :-)
( NWS Censored Italian Video )

I FOUND IT - TOUTIERE! FOR THE HOLIDAYS!

I have been searching high and low for this French Canadian meat pie recipe that my mom has made since I can remember. I lost it on my disk for some reason, but have just found a copy, tonight, hidden in a recipe file. It is a bit different from the standard recipe. Friends and family that have tried it, in Canada, and in California, always ask my mom to make them one the next year. Now that she is 85, and having a hard time cooking, I think I will give it a try.

Originally this French Canadian specialty was prepared with passenger pigeons, or tourtes. Since the disappearance of these birds, pork or a mixture of different kinds of meats is used, each Quebec region having it's own preference. Tradition demands that the Tourtiere be served on Christmas eve. We eat it from Christmas through New Years. All you need with it is a side salad.

My mom made various ones for the week, meat, pork, or a mixture of both. She would grind the meat in the old grinder, which she bolted to the slide out cutting board; put the meat in the top, and crank away, to produce the ground pork or beef. She still has it. I will have to snatch that before the house sells.

So I guess I will brave it and make it. The only thing is that she said the Sage, or brand of Sage she had in Canada was different than in California? Made a big difference in taste. She used to have my aunt ship some from Quebec.
I am getting excited already! And I'm putting this recipe on disk, and a hard copy in my safe!