Sami says...

Sami has been taking classes with me for so long, it's hard to remember when we started working together. We originally met in a water aerobics class, but then she decided to try an outdoor class. Here are her thoughts about Take It Outside Fitness. . .

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I was the skinny little kid who loved to run and dance and skip, but hated, I said HATED, gym class. Throw a ball at me, and I would squeeze my eyes shut and cover my head with my hands. Tell me to run five laps, and I would plot to overthrow the athletic department.

Fast forward a bunch of years. Now I am a not-so-skinny grandmother who still loves to run and dance and skip, although at sixty-two I am a little slower than I used to be. Thanks to Kristin and Take It Outside Fitness, I have found what I wanted the gym to be all along; a place to exercise intelligently, without competition, or boot camp tactics, a place with an encouraging, knowledgeable leader, who can challenge me and except me (and my bad attitude about athletics), and help me stay fit, a place to be with others who want to be healthy and vital, and best of all - a place where I hear the chirp of humming birds and children’s laughter, breath fresh air, and see the seasons change.

I’m sure glad that Kristin’s motto is “think outside the gym.” Much thanks to her!

--Sami, 62

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And much thanks to you Sami!

how to make cucumber kimchi

When I talked about kimchi on Facebook folks asked me to share my recipes. First, I gotta give credit to Cecilia Hae-Jin Lee and her book Eating Korean, for giving me a head start on recipes and ideas. She has recipes for traditional napa cabbage kimchi all the way to green onion and cucumber options. She also talks about regional takes on kimchi which include seafood, persimmon, crown daisy and Asian radish.

I'm not one for following recipes to a "T", but here's a kimchi I recently made.

Cucumber Kimchi

• 4-5 pickling cucumbers*
• 1/4 cup sea salt
• about a 6" length of daikon radish, peeled
• handful of kelp knots (optional)
• about a gallon of water
• 1 bunch of green onions chopped to 1/2 inch lengths
• 1/3 cup Korean chili powder
• 6 garlic cloves, minced
• 3 shallots, minced
• 1 tablespoon sea salt
• 1 teaspoon sugar
• 1/3 cup water

1. dissolve the sea salt in about 1 gallon of water
2. add a handful of seaweed
3. soak the cucumbers and radish in the water for about 30 minutes
4. meanwhile, mix the green onions garlic, chili pepper, shallots, and sea salt in a bowl
5. once the cucumbers and radish have soaked, quarter the cucumbers length wise, and then cut them into about 1/2" chunks. Slice the radish into 1/4" pieces.
6. mix all the veggies and the spices together in a bowl. (You might want to wear gloves if you mix by hand.)
7. transfer the mix into a couple of quarter jars
8. dissolve a teaspoon of sugar about 1/3 cup of water
9. divide the sugar water between the two jars
10. pack down the cucumbers. You don't want air pockets in the jar.
11. place lids loosely on jars
12. let them rest at room temp for a day, then refrigerate.

The kimchi is ready immediately, but will develop a more intense flavor over time.

*Asian cucumbers are the traditional choice, but I used what came out of Sami's garden. Thanks, Sami!

If you'd like more Asian food ideas check out our next trip to Fubonn Market for an informative tour with Sami as she educates us on Asian Greens!