Linda Cusmano 2009 Off/Pre and ON Season

**A1food4U** · August 28th, 2009, 02:15 PM

Try substituting lump crap for the Canadian bacon, then add just a touch of tomato paste in the Hollandaise and a drop or two of tarragon in the poaching liquid for the eggs. Oh, and after toasting the english muffin sprinkle it with a LITE dust of garlic and sugar, yes a touch of sugar sweetens the crab meat!!!! It's AWESOME...

and now a word from the sponsor; Cardiology Society of America.....HA

**Italianangel** · August 28th, 2009, 02:21 PM

Quote:

Originally Posted by lizzyb

Eggs benny

That's true eh? It's gonna be pretty busy out in your neck of the woods next year....are you gonna try to get in any of the events at the Oly's or other events? How cool to be soooo close to all the action

Nah, prob not, too expensive, although I may do room and board to make some money, as I am minutes away from most venues in Vancouver, very central - bus, food, skytrain, I am a walk away from the GM Place and short bus or drive to the other venues, actually trout lake is a venue and its like 5 minutes jog too.....
whistler is less than an hour away if you drive like me and even less if you drive like me in a sport car!
We are on the main hwy into vancouver, we are officially city slickers now with how vancouver has become so we will be probably cursing the traffic of people and cars and avoiding it - watching on our HD lcd instead.

I live on "the Drive", I think if you google 'the drive' vancouver, you get tons of links.....we are a main area and tourists come, locals from other areas come, we have farmer markets etc.......and for soccer, we ARE the main hub, last time poeple actually came from out of town to come enjoy soccer at the italian bars here so its going to be a 'casino' or circus.......good and bad.....

**Italianangel** · August 28th, 2009, 02:30 PM

Quote:

Originally Posted by A1food4U

Try substituting lump crap for the Canadian bacon, then add just a touch of tomato paste in the Hollandaise and a drop or two of tarragon in the poaching liquid for the eggs. Oh, and after toasting the english muffin sprinkle it with a LITE dust of garlic and sugar, yes a touch of sugar sweetens the crab meat!!!! It's AWESOME...

and now a word from the sponsor; Cardiology Society of America.....HA

oh I don't do the meat part......I am no longer officially veg but I am very limited in the meats I will eat.....still like vegetarian stuff but looooooovin the eggs.
When 1 did add meat it was a bit of proccuitto 1 had, after contest I got some buns, chunks of parm, asiago, proccuittino which is lean proccuito and some suppressa salami type salami which is the diameter of like a loonie, bigger than a quarter for those of you US dudes......then we have it with yard veggies, tomatos, lettuce etc. so I did use a slice on my eggs benny the other day but normally no meat.
the tarragon I cannot do on hollandaise which is basicaly the bernaise (hollandaise with tarragon) - only if its on tenderloin, have not had that in many many years, the meat with the sauce I mean, have had the meat last year and maybe once or so this year but plain.
Not fond of crab meat any more.....ate it all as a kid, my dad did tons of seafood but now I hate prawns, not fond of much of it but I think its more about me eating fish and seafood for too long now for my protein and am just sick of it so I guess its the last thing that sounds appealing to me........now lets talk cake or ice cream......that sounds so much more appealing, actually though it also carries a tone of 'aaugh' from me feeling so heavy and full - but my cheating has been tame, only gained back 5 lbs and with only a day training in there......is been 2 weeks but with the school work it was easier to rest. I am itching to get back at it and have although been playing on my bosu!
Linda

**lizzyb** · August 28th, 2009, 03:17 PM

o.k, o.k, o.k.......so now I am STARVING!! Hmm eggs benny with crab, now that's worth a try.....I like florentine as well, but I hold off on the sauce, my tummy doesn't agree so much with it unless I make it myself, fresh. Tenderloin of ANY kind of meat is yummy to me....I've getting into emu and bison alot and boy what a nice difference....higher protein/amino counts and much leaner than beef or reg poultry.....A1 even gave me great recipe for a sauce to use as well....
Cake and icecream......well, got me there....my weaknesses indeed....I'm not bingey about them or anything but I will always choose icecream as a cheat treat in the summer.
Luckily it's cheat day for me today soooo pizza AND frozen yogurt tonite....WOOT!!

**6-Pak Girl** · August 30th, 2009, 09:05 PM

What a great idea to do room and board! Do you have guest room then and will you cook for your Olympic boarders or give them kitchen privileges?

A1, my mouth waters whenever I read your foody posts. How the heck do you know so much about recipes?! You should be on that Top Chef show for sure.

**Italianangel** · September 15th, 2009, 01:43 PM

I found some pics, these are not or me, they are of the gal who placed 2nd at Nationals and when on the week later to get her win and pro card at the north americans.....but I am beside her so these have me in them - always good to have some shots with other gals especially top 2 or so, this way you can see what they want and what you are lacking or whatever......these are hard to tell since its only half in some cases but I am trying to see where i am 40 points off from Ali here......this way I can work to improve.

2009 CBBF Fitness, Figure and Bikini Championships
2009 CBBF Fitness, Figure and Bikini Championships
2009 CBBF Fitness, Figure and Bikini Championships
2009 CBBF Fitness, Figure and Bikini Championships
2009 CBBF Fitness, Figure and Bikini Championships

**Italianangel** · September 15th, 2009, 01:44 PM

**A1food4U** · September 15th, 2009, 02:27 PM

great pics, and love the new avi!!!! Body, brains and you cook, might have to consider a move to Canada

**lizzyb** · September 15th, 2009, 06:22 PM

Yeah....great avi, rather ABS there woman!!!
I don't subscribe to facebook, so unfortunately can't see pics..

**Italianangel** · September 24th, 2009, 10:28 AM

Quote:

Originally Posted by 6-Pak Girl

What a great idea to do room and board! Do you have guest room then and will you cook for your Olympic boarders or give them kitchen privileges?

A1, my mouth waters whenever I read your foody posts. How the heck do you know so much about recipes?! You should be on that Top Chef show for sure.

hahah, I do tend to have that channel on many times as I work on the pc.....I do pvr top chef actually......like that one but I am lazy so I would never make a great chef.......when I do it I go all out and I don't have the patience to go into that career but I like being the one who eats it!!! Being Euro/Mediteranean food is a big center of life.
as for the room/board, we give them shared kitchen/bathroom and I live on a street that is like......a different version of a boardwalk or like new orleans right on the bourbon street areas and such....although never been there its the easiest i can think of to compare too, there is a ton of food to get to easily, I am near all amenities. I am 5 mins from a few venues actually, and mins away from the village and the stadium, gm place where skating and hockey will happen.
I am also mins away from the bus station which will take people to whistler.
so I would let them get foot for themselves. We are still discussing options, we have a friend with a bachelor, he may stay with us instead and rent his place then give us a cut. They are still hummning and hawing, but they don't have much time so I have been pressing the time sensitivity issue on them.

**Italianangel** · September 30th, 2009, 11:25 AM

New journey, new journal..... onward and forward
Linda Cusmano Out for Blood ~ Fitness 2011

**Italianangel** · September 30th, 2009, 01:19 PM

I am near right end (second girl in from left), 2nd place winner is on my left (third girl in from left), 3rd place is on my right (far right in line up), 5th is at the far left, and the winner was sylvia trembley (5 girls in from left) she is in the middle.