Okay, a couple of months ago I joined CYCLEBAR Columbia Pike with guns blazing and worked so hard too quickly and got a killer cold that grounded me for weeks. I’m heading back today to take a class tonight at 7:30 PM called “Classic"—this ride has something for everyone with a rocking mix of strength, endurance, challenges, hills, and drills—and plan to onboard really slowly.
Natalie will try anything once! When she first tried indoor cycling, she loved it, because it reminded her so much of dance. She enjoys the satisfaction of nailing a beat drop in the cycling studio just as much as she does when she’s performing on a dance floor. As an instructor, Natalie believes that a good class is structured like a story. The build, ebb, and flow always make you feel like you are approaching something new. When you ride with Natalie, she hopes to deliver dope music that leaves you feeling a sense of community. CYCLEBAR Columbia Pike Website
In support of this, I have unchecked the "Yes, I want to participate” in the studio performance board.
When I checked that box, I found myself killing myself—and still be DFL. So, I am going to take the pressure off and just ride my own ride, nobody else’s.
Thanks to Marina Ryan for generously inviting me back with a Mulligan! She’s a goddess. Wish me luck. My goal for 2019 is to become a Spin Goddess (don’t judge me)!
CYCLEBAR Columbia Pike Spin Club Reception Desk
Self check-in tablets and SPD rental riding shoes
All the Schwinn spin bikes lined up in the studio are
The locker room and ready area just outside the studio
The powerhouse goddess riders who kick my butt ever ride and motivate me!
Okay, a couple of months ago I joined CYCLEBAR Columbia Pike with guns blazing and worked so hard too quickly and got a killer cold that grounded me for weeks. I’m heading back today to take a class tonight at 7:30 PM called “Classic”—this ride has something for everyone with a rocking mix of strength, endurance, challenges, hills, and drills—and plan to onboard really slowly.
Mama Stamberg’s Cranberry Relish 2015-11-24 18:26:40 This recipe is a tradition in my household. I am an NPR superfan and Susan Stamberg has been sharing her mother’s horseradish-rich and Pepto-Bismol-colored cranberry relish for decades.
Total Time
5 min
Ingredients 2 cups whole raw cranberries, washed 1 small onion ¾ cup sour cream ½ cup sugar 2 tablespoons horseradish from a jar (“red is a bit milder than white”)
Instructions Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”) Add everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”) The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”) Makes 1 ½ pints.
Notes As Susan Stamberg has noted, “her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne’s recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I’ve printed.”
By Mama Stamberg
Adapted from National Public Radio
Adapted from National Public Radio
RNNR https://rnnr.us/
Susan Stamberg
Maybe only a handful of you have ever shared Thanksgiving with me. It’s no big whoops. For a few years there, I rocked the meal, making the perfect brined and butter-basted turkey.
Maybe it’s been since 1993 that I have known Susan Stamberg as an NPR mainstay and probably November 1993, when I became aware of this shocking pink cranberry relish – and I have been imposing Mama Stamberg’s cranberry relish on every Thanksgiving dinner ever since, whether the host likes it or not, whether they asked for it or not, and whether or not anyone actually eats any.
Just throw everything into a food processor and it’s ready to throw into the freezer – the most important step. Or, you can use a blender or a hand blender. But still be sure to throw it all into a plastic container and throw in into the freezer for a deep freeze at least for a night. But please be sure to take it out of the freezer and let it thaw on its own before serving.
Happy Thanksgiving everyone!
Mama Stamberg’s Cranberry Relish Recipe’s Origins
As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne’s recipe for cranberry relish. In 1993, Claiborne told Stamberg: “Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I’ve printed.”
