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osodecanelaSitting and relaxing with a glass of an ancient Chardonnay, past its prime, but still drinkable. It’s been a busy day. I’ve been in the kitchen most of the day. I’d hope go get to the gym but didn’t finish with kitchen stuff till now, and that’s only if you discount the gf breadcrumbs drying out in the oven.
Last week I set my exercise goal to be a week where I ran a minimum of 2 miles a day, plus something else at the gym. I did achieve that, finishing out that week New Years Day, having run 17 miles over the week. I’m also lifting weights. I like the results, but unlike the running which I enjoy, the lifting I find tedious at best. I’m doing it because if I don’t, as I lose weight my nipples will be approaching my waistline. Over the course of the year the weight I’m lifting has increased. Chess presses started at 60# and have gradually increased to the 110# I’m moving now.
I’ve been thinking about my goals for this year. They need to be firm but realistic. I am less than easy with resolutions, but I do need to be resolute. To this end my annual goal is to run a minimum of 5 times per week and a minimum of 2 miles each time. More is acceptable both distance and frequency. FYI, I hit two miles at about 23 minutes in.
So what have I been up to in the kitchen? Well gluten boy here was out of gluten free breadcrumbs. No more eggplant parmigiana without them. The local grocery outlet had gf hamburger buns for a song. I’ve toasted 3 packages of them and with herbs and garlic granules were put through the cuisinart. The last batch is in the oven now. I also snagged two pork sirloins that were marked down by half. I butchered them today, seasoned with dry rubs of different types and vacuum packed them all. They’re now in the freezer, 22 loin chops and two roasts.
What else kept me kitchen bound? I had two 7# blocks of cheese to break down, one Swiss, the other Gouda both imported from Finland. Those are now in 3/4 pound blocks & vacuum packed as well. I also snagged three rotisserie chickens at the local market next to the gym yesterday. I stripped the meat yesterday to use in chicken salad and enchiladas. That’s now vacuum packed and in the deep freeze. Finally, the last of the persimmons I harvested from our tree just before Thanksgiving, were scooped from their skins and dropped into my large crockpot, blended with Vietnamese cinnamon and my homemade vanilla and by this time tomorrow night will be persimmon butter.
Alright, time to put this down for now. The breadcrumbs are due to come out of the oven & I need to shower. I have a bittersweet duty tomorrow. A friend in the city is marrying his partner of 10 years at the skilled nursing facility where his partner is currently. His time grows short, likely less than 6 months and while they still can they’re jumping the broom together.
Last week I set my exercise goal to be a week where I ran a minimum of 2 miles a day, plus something else at the gym. I did achieve that, finishing out that week New Years Day, having run 17 miles over the week. I’m also lifting weights. I like the results, but unlike the running which I enjoy, the lifting I find tedious at best. I’m doing it because if I don’t, as I lose weight my nipples will be approaching my waistline. Over the course of the year the weight I’m lifting has increased. Chess presses started at 60# and have gradually increased to the 110# I’m moving now.
I’ve been thinking about my goals for this year. They need to be firm but realistic. I am less than easy with resolutions, but I do need to be resolute. To this end my annual goal is to run a minimum of 5 times per week and a minimum of 2 miles each time. More is acceptable both distance and frequency. FYI, I hit two miles at about 23 minutes in.
So what have I been up to in the kitchen? Well gluten boy here was out of gluten free breadcrumbs. No more eggplant parmigiana without them. The local grocery outlet had gf hamburger buns for a song. I’ve toasted 3 packages of them and with herbs and garlic granules were put through the cuisinart. The last batch is in the oven now. I also snagged two pork sirloins that were marked down by half. I butchered them today, seasoned with dry rubs of different types and vacuum packed them all. They’re now in the freezer, 22 loin chops and two roasts.
What else kept me kitchen bound? I had two 7# blocks of cheese to break down, one Swiss, the other Gouda both imported from Finland. Those are now in 3/4 pound blocks & vacuum packed as well. I also snagged three rotisserie chickens at the local market next to the gym yesterday. I stripped the meat yesterday to use in chicken salad and enchiladas. That’s now vacuum packed and in the deep freeze. Finally, the last of the persimmons I harvested from our tree just before Thanksgiving, were scooped from their skins and dropped into my large crockpot, blended with Vietnamese cinnamon and my homemade vanilla and by this time tomorrow night will be persimmon butter.
Alright, time to put this down for now. The breadcrumbs are due to come out of the oven & I need to shower. I have a bittersweet duty tomorrow. A friend in the city is marrying his partner of 10 years at the skilled nursing facility where his partner is currently. His time grows short, likely less than 6 months and while they still can they’re jumping the broom together.
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Date: 2018-01-04 06:15 pm (UTC)Any thoughts?
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Date: 2018-01-04 08:11 pm (UTC)Roughly 15 years ago I counseled a man on dietary changes I felt he needed to make which resulted in him losing a large chunk of weight as well. His wife wanting similar results weight wise, started following the same changes and not only didn’t lose, she actually put on a few pounds. I ended up with a very angry & frustrated woman in my office, and simply had to say to her, “that was my advice to HIM, not to you. Metabolically, you’re not the same person .”
As a former vegetarian myself, I’m tender to vegan sensibilities, not that I’m going to agree with them. I was an ovo-lactó vegetarian incidentally.