About Eric Foxman

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So far Eric Foxman has created 322 blog entries.

We Made Homemade Sushi

For the first time ever, we made sushi the other night. We used smoked salmon and cooked shrimp, and it turned out delicious. The rolls didn’t look as perfect as the ones at Restaurant Muramoto, but I was pleased nonetheless. For guidance, we followed the directions on the back of the Organic Pacific Sushi Nori (edible seaweed) package. It was a fun family activity and definitely a learning experience. Give it a try and let me know how it turns out.


10 sheets Emerald Cove Organic Sushi Nori

2 cups sushi rice (we used white long grain rice and it didn’t work very well)

2 1/4 cups water

1/4 cup brown rice vinegar (we used regular rice vinegar)

1/2 tbsp sugar

1/2 tbsp salt (we used 1/2 tsp)

a bamboo mat or thick cloth napkin (We used a cloth napkin, and I feel that the rigidity of a bamboo mat would be preferable. I will pick one up the next time we make sushi.)


Rice Preparation

Rinse and drain rice in water three times or until rinse water is clear. Allow the rice to rest for about 30 minutes. Add 2 1/4 cups water and a pinch of salt to a pot, then bring to boil. Cover, lower heat, and simmer for about 10 minutes, or until rice has absorbed almost all the water. Turn off heat and let sit for 10 minutes before removing cover. Mix sugar, salt and vinegar and pour over rice. Stir rice thoroughly but gently with wooden fork or bamboo rice paddle. Rice is ready to use when it has cooled to room temperature. (Do not refrigerate, as this will harden rice, making it impossible to roll.)

* Since I used regular long grain white rice, I used 2 cups of rice and 3 cups of water. Simmering time was double almost triple the time. 



Any combination of long, thin slices of avocado, cucumber, carrot, daikon, cooked burdock root, tofu, raw sashimi-style fish, cooked shrimp, egg, chicken . . .whatever you wish. Garnish with umeboshi paste, pickled ginger, wasabi, toasted sesame seeds or your own favorite.

* We used avocado, cooked shrimp, smoked salmon, cucumber, carrot and wasabi. I really wish we had some pickled ginger.


Rolling the Sushi

Place nori sheet on bamboo mat or napkin. Wet hands in cold, salted water to prevent rice from sticking to them. Spread rice evenly over the nori about 3/8 inch thick, covering all but a two inch strip along the farthest edge from you. (Be careful that you don’t spread rice too close along side edges.)

Lay first choice of fillings in a row at the near edge and add garnish.

Moisten the far edge of the nori with fingers dipped in water, and roll the mat firmly. Remove the mat as you go, and press the moistened end edge against the roll to seal. 

Place the roll seam side down, moisten knife to prevent sticking, and carefully slice roll into 6 to 8 pieces. (Make sure you are using a sharp knife.) To serve, pour shoyu or tamari in a shallow bowl to dip sushi slices in. 


We Made Homemade Sushi2021-02-26T13:59:57-06:00

Middleton Chamber of Commerce Member Spotlight

Hey, Everyone! It’s Eric here, and I hope you’re having a fantastic February. I’d like to share with you a Q & A that I recently did with the Middleton Chamber of Commerce.  I have been a member of the chamber for over 16 years, attended numerous events and have made some wonderful connections. Not only have I learned firsthand what’s going on in Middleton (ie: new developments, updates about the school district, downtown businesses, etc.) but ways to get involved and help make our community even better. Enjoy!  It’s called Member Spotlight.

Middleton Chamber of Commerce Member Spotlight2021-02-19T16:42:11-06:00

Rows, Rows, Rows for Your Back

We all have our favorite strengthening exercises. Mine have always been prone bench rows. Why? I like how the movement feels and how my body responds. While performing dumbbell or barbell rows, my shoulders remain secure and my arms never feel overstretched like when I do heavy lat pulls. Rows work the rhomboids (muscles of the inner back that are between the shoulder blades and spine), upper and lower trapezius muscles (together they make the shape of a diamond), posterior deltoids (rear shoulders), biceps and latissimus dorsi (muscles on the sides of the back). So as you can see, back rows cover a lot of territory. Below are 3 video demos to get you started. Enjoy!


Rows, Rows, Rows for Your Back2021-01-19T09:08:24-06:00

Colombian Ajiaco (Chicken and Potato Soup)

With 4-5 inches of snow expected today, it is definitely soup weather. Yesterday I perused the December issue of the Willy Street Co-op Reader and looked at the recipe section. The Chicken and Potato Soup recipe looked great. We had most of the ingredients, so I didn’t need to go to the grocery store. As always, we made some adjustments for taste and what was available. It turned out absolutely delicious. Enjoy!



1.5 pounds boneless skinless thigh meat, chopped (recipe called for breast meat, but I prefer the flavor of dark meat)

1 yellow onion, chopped

5 cloves garlic, minced

1 tsp salt (recipe called for 1 tbsp)

2 tbsp olive oil

1 tbsp ground black pepper

4 cups chicken stock

1.5 pounds potatoes, peeled and chopped

1.5 cups corn kernels

1 green onion, chopped (recipe called for a bunch, but we didn’t have that much)

1 bunch cilantro, chopped

2 tbsp dried oregano

2 avocadoes, cut into cubes

1/2 cup plain Greek yogurt (recipe called for sour cream)



Place chicken in a casserole dish and top with the onion, garlic, salt and pepper. Mix to coat. Cover and refrigerate for 4 hours. (Recipe suggests 8 to 24 hours.)  

In a large pot, heat the olive oil over medium-high heat. Add the chicken with the garlic and onion and brown for about 8 minutes, stirring frequently. Add the chicken stock and raise heat to high. Bring to boil, then lower to medium-low heat and cover. Simmer for 30 minutes, until chicken is tender.   

[At this point we made a significant change. The recipe calls for removing the chicken and then cooking the potatoes in the pot of cooking liquid. This is followed by adding some of the herbs and vegetables, then removing/discarding some of the vegetation and then returning the chicken to the pot. I find this entirely unnecessary and wasteful.]

While the chicken was simmering, we peeled and chopped the potatoes. To save time, we microwaved the potatoes for a few minutes. Just enough so that a fork or knife could penetrate. 

We stir in the potatoes, corn, green onion and oregano. Cook for about 20 minutes.

Serve the soup with avocado and yogurt. (The recipe suggests garnishing with 2 tbsp capers. We left that out.) 

Colombian Ajiaco (Chicken and Potato Soup)2021-01-14T09:48:49-06:00

A New Client Testimonial!

I don’t often toot my own horn, but I like to share a new client testimonial every once in a while. Here is one from Steven P of Madison. 

“I enthusiastically recommend Eric.  I’m a  68-year old man, fairly active, but have been looking to improve my strength and flexibility. I sought a routine which I could perform at home.  Eric gave me a wide variety of exercises which were tailored to my goals and  modest ability.  He devised a comprehensive routine which incorporated the equipment  I already had available to me, but also introduced me to some other equipment that I could potentially use as well.  He ensured that I was using the proper form and technique while performing the exercises so as to avoid injury. He answered all my questions, and his experience and expertise were very useful in sorting through all the advice one might find on the internet.   The sessions were very enjoyable and worthwhile!  — Steven P.”

A New Client Testimonial!2020-12-21T09:43:48-06:00

Give the Gift of Health for 2021

Not sure what to get your spouse, relative or friend this holiday season? Give a gift that will make a positive difference in their life. Buy a package of personal training. Don’t stress out standing in long lines at the store or throw money at another electronic device that will break or be obsolete in a year or wonder if your on-line order will be delivered in time.  A Personal Training Gift Certificate shows that you care about a person’s health and well-being. Personal training is an experience and not just another thing that you pull off a shelf. It’s a great way to help someone achieve their fitness goals faster, stay on track, and have fun along the way.

I have four private training packages to choose from. If you are having difficulty choosing, here’s some motivation. From now through the end of December, you can buy any training package (1, 5, 10 or 20 sessions) at my lowest 20-session price of $70/session if paid by Google Pay, check or cash. For your convenience, I’d be happy to send a gift certificate to print out or email. So don’t wait. The clock is ticking.

Contact me today (608)203-8817 or balancepersonaltraining4u@gmail.com.

*For new clients only.

Happy Holidays from Eric and Bob ❄️

Give the Gift of Health for 20212020-12-03T11:40:38-06:00

Stay Warm and Keep Active

BOB (Body Opponent Bag) and I are all ready for December Wisconsin weather with our new winter hats. What do you think?

Remember to make sure to get outside, enjoy the fresh air and embrace the changing seasons. If it’s rainy, put on a rain coat or carry an umbrella. If it’s cold, put on mittens or a winter hat. If it’s icy and slippery, bring trekking poles or wear microspikes. If it’s warm and sunny, then I’m jealous.  Basically, there are no excuses to getting outside in the winter. So what are your favorite outdoor winter activities? Other than shoveling snow off my driveway (har har har) mine is tromping around our woods looking at animal snow prints.

Stay Warm and Keep Active2020-12-02T13:05:45-06:00

Chicken Marsala Recipe

As the smell of Marsala wine, chicken, butter and mushrooms waft through the house, my boys run into the kitchen and ask rhetorically if I’m making Chicken Marsala. I answer, Yes. Then my son, Bruce, asks if we’re having it with flat egg noodles. Those are his favorite. Of course, I say. He smiles, looks into the skillet, inhales deeply, and leaves the room with a big smile on his face. Chicken Marsala looks like a fancy recipe, but it is super easy. Prep time is around 15 minutes and cook time is 30 to 45 minutes. I adapted this recipe from chef Emeril Lagasse on FoodNetwork.com. 





  1. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Dredge the chicken thighs in the seasoned flour mixture, shaking to remove any excess flour.
  2. Heat the oil in a large skillet over medium-high heat until hot. Add 1 tablespoon of the butter and cook the chicken thighs until golden brown on both sides, about 5 minutes per side.
  3. Add the mushrooms on top of the chicken and remaining 1 tablespoon of butter. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
  4. Add the chicken stock and Marsala wine to skillet and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the sauce has thickened slightly, lower the heat and simmer for about 15 minutes.  Add salt and pepper, to taste. Garnish with chopped parsley and serve immediately.

* The original recipe called for twice as much butter. I think it’s rich enough since the dish is prepared in olive oil and there is some fat from the thigh meat.

* The original recipe called for removing the chicken from the skillet and then adding them back in. I am too lazy and also like to make sure the chicken is cooked all the way through. Don’t worry, the chicken will not get rubbery if it cooks longer since it is immersed in a wine/chicken stock mixture. 


Essence (Emeril’s Creole Seasoning)

Chicken Marsala Recipe2020-11-03T10:04:20-06:00

7 BEST Tips for Living a Healthy & Fit Lifestyle

Trying to implement a laundry list of 50 or 40 or even 25 action ideas to help you achieve your health and fitness goals can be daunting, if not impossible.  So I have distilled it down to my top 7 tips. Yes, 7!  One tip for every day of the week. Now that’s doable. And I know you can do it!

7 BEST Tips for Living a Healthy & Fit Lifestyle2020-10-28T15:54:28-05:00
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