crap

Stupid blogger just lost a whole blog post I wrote. "We can't process your request at the moment, and we're going to delete the contents of the text window out of spite." Not that last part, but that's how it felt...

Doortards

Not politically correct, I know. Making fun of the challenged among us is very bad.

That being said, my kids are doortards. That's what I call them to their slackjawed little faces. It's my challenge to them to get with the program when it comes to doors.

The front door is bad enough. They either don't close it or they slam it. But, if I do either, they look at me like I'm an idiot. Two can play that game...

The real issue is the car door. They stop right in front of the car door every time. Every time. Hello... can't open the door if you're in front of it. It's a car, not a van, so there's no sliding door to allow them some slack, either.

We walk to the car out in a parking lot and they walk to their door first ...and stop. Right there. Now, I can't get to my door. They're mouthbreathing right there in my way.

I say "excuse me" and they walk farther back. Now they're in front of my door. Who's kids are these?

Sunday, my son stops in front of his door. Stands there jawing at me with "Blah blah mrshmena blah Lego Star Wars blah, spickst, Darth something, blah blah, etc." Whatever... "You have to open your door to get in," I said. He opens it, but of course he's on the wrong side. My turn to be slackjawed. OMG.

"How do you keep a doortard in suspense?" Some stinkeye from him. "I'll tell you later," I said, "you get in the car, it's hot."

He seriously looks confused (the door's open and in his way, right?). He turns and takes the long way around the hood end of the car, cuts down the passenger side, swoops around the trunk and into his seat.

I'm in the car by the time he's back and buckled in.

"How?" he asks.

"How what?"

"How do you keep a doortard in suspense?" he answers.

"I'll tell you when we get home..."

Moving and Inspirational Story

I'm not doing any of the work, so I'll send you to the ones who did. I merely encourage you all to read this story over at Mike's blog.

Mike Robertson's Blog -- Guest Blog: Leigh Peele

I'm a big fan of Mike and also a big fan of Leigh. Now, I'm a big fan of the dude in the story.

Normally, I'd say print it off and stick it on the fridge. But, make sure to put it where it will do the most good.

What's your problem? Eating too much? Tape it to the fridge. Too much ass sitting? Tape it over the television screen. Too much web surfing. Hell, make that blog entry your home page and tape the printout to your screen, too.

If you want to accomplish something, get moving. If you don't, it's just a daydream.

I'm moving! I just made my appt to get CPR certified again and I have an interview as a bootcamp instructor tonight at 6:45.

Stuff Made with Nuts in Honey

I recently got a gift from Bulgaria. It was a little jar of mixed nuts in honey. This is mystery food for me and I've been wondering what to do with it for a while now.

I sat and looked at the jar for quite a long while. Of course, this was largely wasted time, as I thought it was mostly nuts in oil until I tasted one. Hmmm... This totally took my salad and pesto ideas in slightly different direction!

Dessert anyone!



Nectarines with Honey Marinated Nuts

The nectarines weren't as sweet as I'd have liked, so this was a perfect solution.

Serves 4

4 nectarine
4 cardamom pods (optional secret ingredient)
4 tbsp honey
1/2 cup mixed nuts

First, get a jar of nuts and honey from Bulgaria.

If that's not easily done, mix some nuts and honey together yourself. Stir to coat. Cover and leave at room temperature until ready to use.

Optionally, up to a day or two before, mix the nuts and honey in a small jar. This softens the nuts a bit, but it's not critical. You can make a larger jar of nuts and honey and just keep it in the cupboard, too. You might make this recipe, or something else, another time.

Pit and slice the nectarines into bite sized pieces.

Grind the seeds from the cardamom pods and sprinkle over the nectarines. Cardamom is a secret ingredient here. A misunderstood little spice. They won't know it's not there, but if it is, they might wonder why it's so good.

Add the honey to the nectarines and stir to coat. Allow the fruit and honey mixture to sit at room temperature until ready to serve.

Dish the fruit into small bowls, divide the nuts and arrange on top of the fruit. Drizzle with the fruit juice and honey mixture . Serve.

I know what you're thinking... Boy, that would be good on ice cream! You are correct, but don't go taking credit. I thought of it first.


Ice Cream with Apricot Honey Nut Topping

You can use nectarines instead of apricots. Or peaches, too.

I left the cardamom out because I was out. I'm not even sure it would be as worth it with the ice cream, since it's such a subtle taste and you've got a few going on here, already. Feel free to add it and see if it adds a little something.

Serves 4

1 pint vanilla ice cream
4 apricots
4 tbsp honey
1/2 cup mixed nuts

Use the jar of nuts and honey that you should have made during the other recipe. If you didn't, go up there and read the instructions and do what you need to do.

Pit and slice the apricots into bite sized pieces. Add the honey to the apricots and stir to coat. Allow the fruit and honey mixture to sit at room temperature until ready to serve.

Dish the ice cream into dessert bowls.* Spoon the fruit over the ice cream, divide nuts and arrange on top of the fruit. Drizzle with the fruit juice and honey mixture .



















* I own a set of individual springform pans. I took two of these pans and pressed softened ice cream into them and put them back into the freezer. Before I was ready to serve, I cut each in half and put them on four dessert plates, spooning the topping over them. It looked pretty pretty.




































If you're serving it for just two (like for a date?), then you can go for just one plate and two spoons... (spoons not pictured, but since I ate the whole thing myself, it would most likely have been just one spoon.)

The Bravery

My latest favorite Pandora channel.

The Bravery

Tilapia en Papillote

I learned this method of cooking years ago and use it quite a bit. Think of it as steaming, but taken to the next level. It makes for a great presentation that people just aren't used to, cleanup is easy, and most importantly, it tastes great.

The term en papillote (meaning "in paper" or "in parchment") is a method of steaming that concentrates the flavors of foods so much more than traditional steaming does. After all, most of the typical steaming that we might do results in dumping plenty of flavor down the drain. Not so, here. With this method, we wrap the food in it's own pouch of foil or an envelope of paper, then bake it. It's quick and easy and, in the end, you haven't really lost any of the steaming liquid.

You may have seen fish cooked in large foil packets, turkeys in oven bags, or even those plastic bag pot roast roasting bags. Similar in concept, just less elegant. They all keep the heat and moisture in and allow for a controlled, stable cooking environment. It's almost a sure way to know you can actually eat the food you're cooking.

Here's what I made, tonight. Tilapia with Fennel and Crookneck Squash en Papillote, steamed rice, and fennel salad. I don't think my fennel salad is all that special since I just threw it together. But I'll put it down at the end because it's so simple. Plus, if you don't have a plan for the other half of that fennel bulb, go for it. If you do, or you're doubling this recipe to serve four, then just serve "salad," sans fennel... ;)


Tilapia with Fennel and Crookneck Squash en Papillote

Serves 2

Things you'll need:

Parchment paper, cut into two 12" x 12" squares (or aluminum foil, which isn't so pretty)
Kitchen twine (not needed if using foil)
Stapler (optional)

Ingredients:
1/2 lbs or more tilapia fillets
2 tsp olive oil, divided
1 tbsp orange or lemon juice
1/2 bulb of fennel, trimmed of fronds and stalks, and cut in half lengthwise
1 yellow crookneck squash
1 clove pressed garlic *
salt to taste (kosher or course sea salt, preferred)

steamed brown or white rice (optional)
fennel salad (recipe below)

Preparation

Core the fennel bulb with a sharp paring knife. Thinly slice the fennel bulb horizontally into half rings. Bring a small saucepan of salted water to a boil. Cook the fennel in boiling water for 4 minutes and then drain it.

Thinly slice the crookneck squash into thin disks.

Preheat the oven to 400 degrees.


The actual cooking

Lay the sheets of parchment paper on the counter. In the center of each, make a gentle mound of half of the squash disks. Top the squash with a fillet of tilapia. Drizzle the fish with a tsp of olive oil. Mound the drained fennel on top of the fish. drizzle with the juice.

Bring the four corners of the paper to the center, gather them, and tie them closed at the top with a length of twine. Tie a bow, maybe. Spread the paper a bit, so they look attractive. Note that the bundles should have plenty of air space over the food. Do not gather them tightly to the food. The bundles should be as large as possible.

Place the bundles on a cookie sheet and place them in the preheated oven for 20 minutes. Make sure that the paper does not touch the ceiling of the oven. Paper burns at 451 degrees, so we're good at 400.

Once cooked, they should puff up big and full. They paper may also turn a little brown. Don't worry, it looks good that way. Remove from oven and place one each on a dinner plate, alongside the steamed rice, if you're serving it that way.

At the table, remove or cut the twine just before serving, allowing each diner to actually open up his or her own packet.

So, that's one simple recipe, but the combinations you can use are many.


Favorite Combinations

Shrimp, julienned carrots and colorful bell peppers, green onions, sliced garlic, and butter
Delicate white fish, lemon juice, julienned leaks or peppers

Chicken breast, lemon grass, kafir lime leaves, minced basil leaves, thai chilies, coconut cream.

When you cook your foods en papillote, make sure to use quick cooking foods, cut small in quick cooking pieces. If the foods are longer cooking (like fennel, potato, etc.) you can blanch them ahead of time.

When you choose your meat, keep in mind that the meat will not brown much. Fish, pork, chicken breast, and shellfish tend to look good when cooked this way.

You can add some variety with unusual herbs, spices, and other very flavorful ingredients, too. Get creative.

• Tea leaves
  
• Green onions
  
• Lemon grass
  
• Citrus peal
  
• Kafir lime leaves
  
• Hot Peppers (whole, dried or fresh)
  
• Beds of herb stalks, such as rosemary or thyme

Unusual additions

• Tea (concentrated liquid)
  
• Lemon juice
  
• Salsa
  
• Fruit
  
• Soy Sauce
  
• Vermouth
  
• Wine

If you end up trying this method out, I'd love to hear back. Let me know any favorite combinations, no matter how simple or complex. Your comments are welcome and wanted.

Enjoy.

Oh, here's the fennel salad.

Tossed Fennel Salad

4 cups or 1 heart of romaine, torn or chopped
1/2 bulb of fennel, trimmed of fronds and stalks, and cut in half lengthwise
Several sprigs flat-leaf parsley (or save some of the green springs from the fennel bulbs), chopped
A few grape or cherry tomatoes or larger tomatoes, cut up into bite size pieces
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
salt and black pepper
Parmesan or Romano cheese, shaved for a garnish

Cut the fennel bulb in half lengthwise again. Core the bulb with a sharp paring knife. Thinly slice the fennel bulb horizontally into very thin half rings. Add the lettuce, fennel, parsley, and tomatoes to a large bowl. Drizzle with oil and vinegar, salt and pepper. Toss lightly and dish onto two bowls or plates. Garnish with shaved cheese.

No Small Talk

Note -- this is a duplicate of my post at the JPFitness Blog.

No Small Talk

I've been trying to come up with something to say about the '08 Summit and it's been really hard. I've been home almost a week, and the melancholy feeling is still hanging on a bit. But, that's okay. I have great memories, feeling, and friendships to drive that feeling. I wouldn't give that up.

Here goes...

Hmmm... "Friendship" is the primary word. I can't say fitness is secondary, because fitness is why we were there, directly or indirectly. The forum is the why and the how of knowing each other. Friendships that are, for some, closer ones than we have with many or our local friends. This technology of the internet is a true blessing in this respect.

I flew out from Orange County by myself. I figured I'd get to Little Rock, and Erika would swing by, as planned. I'm sitting in Dallas, and Rob strolls up. "Hi, Rob." "Hi, Roland." I move my bag and Rob sits down. Two years it's been since we've actually seen each other and we pick up pretty smoothly. No small talk, it's right to an actual conversation. Rob's my friend.

We get to Dallas (I'll admit it felt odd that Rob and I weren't seated together on the plane to LR) and gather up with more friends. Nick's there, as is Craig. New to the Summit is Doug, but he's sitting there with Craig, hanging out for a few.

Realizing that I've got ride space galore, I get on the phone with Erika; give her some of her time back. "That's nice of Nick, but I'll come say "hi" anyway!" ...and she does come, just to say "hi" to us. Pretty soon, we've got a little crowd in baggage claim, chatting away, skipping the small talk, and having a great time -- Erika's youngest, even! Our bags are quick to come down the chute and we all take off for the hotel. So far, a strangely fun experience in LR, so far.

The whole weekend went like that airport meeting did. Afternoon at the hotel, the group got larger. JP and Erika's house, larger still. My friend Shannon, who I'd never even seen was there to greet me when I came back to the hotel. We picked up verbally, right were those emails left off!

Friday was no different, as more and more folk showed up at the gym and the hotel. I'm afraid I'll leave too many great people and details out if I drone on too long; this is about the reasons for being there and friendships. Details be damned, it's the whole of the people who were there that's important.

Friends came from all over the country and all over the world to see each other in Little Rock. You don't hop on a plane in Canada, Bulgaria, or England unless you have friends to greet you at the other end; Little Rock, Arkansas.

When you're there, you never want to walk away from the conversation you're having, because it's going to be a year before you see your friend again. Yet, if you don't move on to another friend, it' might be a missed opportunity until next year. Jeez! There's only so much time. Never enough.

People who haven't been to a Summit before might have scoffed at the build up that we had to this thing on the forum. A countdown thread. Anticipation posts. Packing updates. Man, it was like a kid trying to get to sleep on Christmas Eve for most of us. But, next year, you go, too! You'll feel it. You might feel silly, but it'll be the best silly ever. Trust me.

When the end came, it came too quickly. There were, seemingly, many ends, though. We had an end party in the hotel lobby, blogging, drinking shakes, and laughing until late in the evening. We said our goodbyes to the people that were leaving early the next morning. Despite that, there were even more goodbyes the next day, as we met in the lobby to see each other off. A goodbye workout, as the group got even smaller. A smaller goodbye lunch. A smaller goodbye coffee. I've lost count. Finally, I was the last one out. At least until Galya leaves in still a few more weeks time. Airport time for me...

How many of you have missed a plane flight? It might have been canceled, you got there too late, oversold, etc. It had never happened to me before.

When she dropped me off, Erika had joked, smiling, that the flight might end up being canceled, but I'd scoffed. Late, maybe. Not canceled.

Later, when the gate attendant made the announcement that some people weren't going to make it on the plane because they needed to lighten the load, I perked up and secretly wished for it to be me. One more day with the friends that were still there in Little Rock? I tried to appear as heavy as possible. ...and I got my wish.

Toddy Coffee Update.

I've been making iced and hot coffee with the toddy "syrup."

Unlike drip coffee, the stronger I make this, the better. I end up using more water in the final cup, which is good when making one cup of hot coffee. That way I don't have to nuke the cup, because the hot water is hot enough to make the perfect cup.

You can't do the same with drip. with too strong a brew, it's bitter. Toddy coffee is just stronger and still smooth. Very nice

Current batch is 10 scoops medium roast, 4 cups water. Came out great. I think I'll try even stronger, next time. Super concentrated might be the way to go. We'll see!

Edit -- Clarification on things.

"Toddy coffee" is coffee made using the toddy process. Steeping coarsely ground beans in cool water for many hours and then filtering it into a strong concentrate. You use it and hot or cold water to make iced or hot coffee.

You can use any coffee for making toddy coffee, as long as you like the taste. If you like acidic coffee, this isn't your thing. Toddy coffee comes out very smooth.

Here's a blog I did on it a while back. Iced Coffee

I'm leavin'

I'm outta here. Leaving Little Rock. I didn't really want to leave... I feel like there's family at both ends of this trip.



I really have no idea why someone merged Dumbo and Leaving on a Jet Plane, but since Dumbo and I are pretty much long lost brothers, I'll use this version.

I'm outta here

Flying to Little Rock for the JPFitness Summit '08.

I love to fly. I even love layovers.

You know how some people only dance at weddings? I only meet people at airports. It's at the gates where I meet them, but only when it's not the final leg home.

I almost wrote 'strangely' in there. Like 'strangely not on the final leg.' But it's really not so strange. When you're not going home, you're more free. When you know you might see these people again, you're right back to normal.

Later! Boarding time...

Waffle Cake, Cake Waffles, whatever... Damn good!

My kids and I celebrated birthdays a few days early since I'll be out of town next weekend. Allie's is Friday and mine is Saturday. So Monday seemed like the best time to live it up.

Peddle boats at the RSM lake.




































Those might be air quotes. Not sure.

After boating (which included some fishing for the boy), we had some delicious and nutritious In-N-Out Burgers before heading home to waffle cake.

Waffle cake, cake waffles, doesn't matter. They are simply waffles made from cake batter, then spread with frosting. I have no pictures, but they look just like waffles. ...with cake frosting spread on top... Delicious.

We unwrapped presents and spent quite a while playing Al's new Guitar Hero for the Wii.

I got a homemade mix CD from the girl. She put all these great songs on there - Moonshadow, So Far Away, Cat's In The Cradle, Horse With No Name, Too Late, American Pie, and Time In A Bottle.

She also deviously sandwiched two of my most hated songs into the mix -- The Who's Pinball Wizard and James Blunt's You're Beautiful. She was laughing hard when those songs came on. But, just you wait, Allie... Someday you'll get married. ..and I'll have a little chat with that DJ.

TJ's Dark Sumatra

I know I said I didn't like dark, dark coffee, but this one is really good. Not burnt, but still a bit smoky. Try it.

My Cats, Part Two -- F'ing Cats!

Jack

Won't shut up when I'm on the phone. Silent at all other times.
Drinks my leftover booze outta the glass. Dips his pay down in and licks it off. Once, he got sorta drunk.
Loves to bring ALL the beanie babies out and spread them around the house. Every. Fricking. Day.


Mayo

Opens the bathroom door if you don't lock it. Yes, she actually turns the damn nob!
Opens the sliding screen doors to get outside if you don't latch them.
Shreds paper. Only crisp, new paper. Like a resume or my daughter's homework.


Unknown

At least one of them knows how to turn on the ceiling fans. Talk about annoying.

Iced Coffee

Yeah. Too hot for hot coffee, even at 9am. It was 97 degrees today.

I gave up the iced coffee when Dietrich's closed up shot, but only because the stuff at Starbucks didn't compare. Well, maybe it still doesn't or maybe I just have no more point of comparison. Now, I like it. With half and half.

My biggest problem is that I suck it down too fast. A couple of good pulls and it's done. Sad for me. Time to learn to make it at home.

After a few "failures" with brewed, then chilled coffee, I googled and found out the issue. Ice coffee is made with toddy coffee. They say you need a fancy toddy coffee maker. Bullshit.


Toddy Coffee

8 scoops coffee beans
4 cups water (not hot)

Grind the beans, but leave them pretty coarse. Coarser than a french press grind, but don't sweat it.

Put the ground coffee in a jar with a lid and fill with the cool water. Put the lid on and shake a bit to make sure the grounds are wet. Leave the jar on the counter for 8-12 hours.

Put a coffee filter in your drip coffee machine and gently pour the toddy coffee into the filter basket, topping it off as the level in the basket allows. Once done, rinse the jar and pour the coffee back into the jar. Refrigerate the toddy coffee.

I plan to play around with the amount of coffee in the jar. Some sites have you making ultra strong concentrate and adding 2 to 3 parts water to make the iced or hot coffee.


Iced Coffee

Glass of ice
Toddy coffee
Water
Sweetener (optional)
Dairy (optional)

Play around with the ratios. I go about 1/2 and 1/2 water and coffee.

Sun Dried Tomato & Porcini Mushroom Vinaigrette

I've been meaning to whip up a dressing, since I'm getting tired of Ranch every day. I've had a partial bag of sun dried tomatoes and a few dried porcinis in the pantry. Neither was enough for any real meal, so I thought a dressing would work well.

I made this work friendly, but feel free to toss in a fresh or roasted garlic clove, as well.

This would go well on salads, of course, but you could toss with some grilled veggies, too. Drizzle it on chicken or beef. Dipping sauce for artichokes...


Sun Dried Tomato & Porcini Mushroom Vinaigrette

Makes 6 servings

2 sun dried tomatoes
4-5 dried porcini mushrooms
1/8 cup red wine vinegar
1/8 cup olive oil (or some of the oil from the tomatoes, if you're using oil soaked sun dried tomatoes)
1 tsp salt (or to taste)
fresh ground pepper
pinch of sugar or sweetener, optional

In a tall, narrow glass, soak the dried mushrooms in 1/4 cup boiling water for 20 to 30 minutes. If using dry (not oil soaked) tomatoes, add them to the water, as well.

Remove the tomatoes and mushrooms from the liquid and chop them. Put them in the blender jar. Add vinegar and blend and pulse until smooth. With the blender running, drizzle in the olive oil and run until it's emulsified. It won't take long, because the tomatoes and mushrooms add some body and substance to the dressing.

Taste the soaking water. If it's bitter, discard it. If it's tasty, carefully pour off the liquid, leaving as much of the sediment behind (dried mushrooms can leave some grit...) as possible. Use enough of the soaking water (and extra water, if needed) to bring the dressing to 6oz. Shake, stir, or blend to combine.

Salt and pepper to taste. Add a pinch of your sweetener of choice, if desired. Just a pinch.

One ounce equals two tablespoons, so this makes six servings of dressing.

Nutrition, per 2 tbsp -- Calories: 52, Fat: 5g, Carbs: 3g, Fiber: .5g Protein: 0

Trader Joe's Coffee

Lately, I don't have much of value to post here. But, this is good, in a hugely minor way...

I'm a big fan of coffee, although I have changed from black only to black or with cream in the last year. Half and half is good stuff. Too good...

Since most Deidrich's Coffee locations closed up shop, I had been buying my coffee at Peet's or Ralphs (still Peet's, though).

But, a couple of months back, I went down the wrong aisle at TJ's was hooked on their cool looking coffee cans. That's the best reason to buy food, right? The way the package looks?



















The two up front are the most current cannisters. Breakfast Blend and Smooth and Mellow Blend. They're both pretty good, although the Breakfast Blend has that Columbian taste that I don't really care for as much. So, I will probably pass on this one the next time.

The Smooth and Mellow Blend (which I confess to only buying because of the totally hip and 60s look of the can) is really, really good. This is my fourth or fifth can! The decaf version is equally good.


















These three are some of my other favorites. If you squint, you'll see that they are all "Medium Dark Roast." That's what 75% of TJ's varieties seem to be labeled. But, that's just lucky for me. That's my preference.

They do have some very milder and light roasts, but if memory serves, it was Columbian (pass...), Kona (which I think is overrated, but still a good price at TJ's), and the Breakfast Blend.

They also have quite a few dark and very dark roasts; espresso roast, french roast, Bay Blend (1/2 dark and 1/2 medium), Volcano (super, super dark), etc. I'm not a big fan of dark roasts, although I do like it from time to time.

They have many decaf coffees, plus special blends, such as half caf. They've got fair trade, organic, and fair trade organic coffees. They've got weird , rare, and specialty coffees, too. I like the peaberry, for instance.

At Christmas, they had a normal holiday blend AND a Wintry [sic] Blend that had whole spices tossed in. Far better than regular flavored coffee, but now I have half a cannister of peppercorn and clove scented coffee that I really should toss. Next year, I'll make a pot or two myself by tossing some peppercorns, cinnamon stick, and cloves in the grinder along with my own beans.

Wrapping it up...

In my mind, it seems that Starbucks* has us conditioned to think that they've got the best beans. But here's the reality. Their roast is so dark that it actually makes it harder to screw up the pot. While you can't get a mild and subtle cup of coffee from their beans, you also can't make it too weak and watery or too strong and bitter by using a crappy drip machine. The overroasted beans are the great equalizer here.

With their beans, that distinctive Starbucks roast is always present in your home cup, masking the taste of your latest big coffee making screw up (tap water, old beans, bad grinder, water that's too frickin' hot, a badly in need of descaling drip machine, etc.). If that's you, then Starbucks is your friend (but TJ's French Roast or Volcano varieties will also buddy up just fine).

I don't know how great Starbucks actual beans are, but there are others out there that are just as good, but with a less roasted character. Peet's is one. Seattle's Best (I like Henry's Blend the best). I'm glad I realized that TJ's can stack up.

By the way, TJ's prices are really good. Coffee ranges from $4.99 for 12oz of French Roast to $7.99 for 13 or 14oz of my favorites. The Smooth and Mellow is $5.99 for 14oz, I think.

* I'll confess that the missing apostrophe in Starbucks throws me for a loop, so I just leave it out. There's no right, just wrong.

I'm not the only one confused, I guess. Gotta use that apostrophe somewhere!

Spring

I know we've got it good out here in Southern California. Nice weather, most of the time. But, it's been pretty gloomy lately. Particularly on the weekends when I've got the kids.

Finally, we see some signs of spring; tadpoles and frogs, lizards coming out for some sun, flowers here and there, and baby birds.




























These are the still cute versions of the Canada Goose. Nice and quiet...

More fishing

Tony and his friends were reeling the fish in, yesterday!

Total: something like 15 bluegill, 2 bass, and 1 catfish (not pictured).

Strength -- What is it good for?

What's the purpose of training to get really strong? That was a question posed to me recently by several of my friends.

In my local circle of friends, no one lifts weights. At least not with a program or plan. ...or any real weight to speak of. My friends typically run, cycle, swim, yoga, walk, and "go to the gym." Those who "go to the gym," tend toward ellipticals, treadmills, step machines, and the cycles. In this group, we've got a couple of marathon runners and a triathlete. A few are in decent shape.

I don't think any of my friends thinks it's strange that I lift weights. But, recently, they've become aware of my shoulder pain and have seen my hands with torn calluses. These things shine more of a light on my activities in the gym and bring up some questions.

The shoulder thing is easier to dismiss, since even sedentary people can get shoulder pain. Plus, golf, tennis, and inline skating are all good ways to end up with pain in the shoulders; it's unlikely that they'd question why I was doing those activities.

Bandaged hands are harder to explain away. "Why don't you wear gloves?" is the first thing I hear. Well, my first ripped callus was while wearing gloves, anyway. Repeated heavy dumbbell snatches ripped the callus right off, right underneath the glove. That was actually what made me finally decide to try gloveless for a while. If the gloves weren't keeping my hands blood free, why bother?

Outside of the weighlifting community, no one buys the idea that you can lift heavier weights without gloves. I'm not sure I buy it 100%, either. But, I have used that response, nevertheless. I get rolled eyes and things like that.

That answer, though, sometimes leads to the question of why I'd want to keep lifting heavier and heavier weights, anyway. A weight like 400lbs is an amount that means nothing to most of these people. They don't know how much they can lift, themselves, so that's a fantasy number, at best. To some, that is an awful lot. But, isn't that more than enough? Not if I want to keep getting stronger and/or compete in something.

That's my second response to the lack of gloves, actually -- If I ever want to compete in something, I have to be able to lift without gloves. That brought up a while different line of questioning that actually more interesting...

After they get over the surprise that I'd even want to compete in something like that (Why don't they question my friend Jeff about running his marathon?), the tend to ask roughly the same things, so I'll paraphrase, once again. "What good is it to be that strong?" and "What's the attraction to being that strong?" are the two basic questions.

Let me say that no one questions the impressiveness of being strong. Most just think it's useless. "What do you do with that strength in real life?" Nothing, hopefully. Other than being a furniture mover, what's the real life usefulness of great strength these days? I can't think of too much in the modern day. Of course, I can't think of a lot of uses for running a marathon's distance or being able to finish a triathlon, either.

There seems to be a ranking system as far as fitness, training, and sports activities and athletes go. The more perceived skill involved, the higher the ranking. The more agility and "talent" involved, the higher the ranking, too. Gymnastics and figure skating are up near the top, while Powerlifting, Strongman, and Sumo rank pretty low. Olympic lifting seems to get a pass, somehow.

Talk about useless skills! I have pushed a stranger's pickup out of the street and moved my whole condo worth of furniture, both without help, but I can't think of a time when being able to snatch something overhead would have saved the day, much less have I seen the need for some of those crazy gymnastics or skating moves.

So, what is the usefulness of all that great strength? Despite the fact that it's all physical, I think it comes down to a mental and emotional thing. Building and using great strength is something now useless in modern society and civilization, but some of us were bred for it. There are no blacksmiths anymore. And farmers are using machines for the heaviest lifting. Warriors can be any size and strength, as long as you have eyes to aim and a finger to pull the trigger.

The strength sports are a necessary outlet for those people who might have once been looked to to hold the enemy back on the battlefield, help with the big barn raising, the tree felling, and the removal of a unfortunately located bolder in the middle of farmer Jones's field.

Also, in the olden days, most men had something physical that they had to do around the house. But, modern society has eliminated the need to sweat. Speaking for myself, I have someone to mow my lawn and remove my trees, my roof was fixed by someone else, and we all know how easy it is to just get in the car and drive, rather than hoof it to the store. Does not doing these things leave a whole in your life?

I've never been very athletic, so it's been a new experience to use my body for something purely physical. Lifting heavy weights and doing hard work has become satisfying. I helped my friend move her house the other day, for instance. I used to hate moving days, but not so much, anymore. Moving my friend's bed and dresser didn't exactly feel primal, but that's the closest I'm probably going to come to that "hero" feeling, lacking some sort of natural disaster or cataclysm in my lifetime.

Indigenous American Osso Bucco, Part Two

A couple of days ago, I started the Indigenous American Osso Bucco. No, it wasn't in the slow cooker all this time. It did get the marathon treatment, though. 14 hours on the #2 (of 5) setting.

I had such a long day, then got invited to our Controller's going away party, which got me home (after hitting the gym) at 10pm or so. Too late for osso bucco.

I decided on some simple zucchini for the vegetable, but chayote would also have been good. I don't buy them very often because they are $1.50 each, and I can eat 4 or 5 of them. What a scam... Summer squash is like $1.50 per pound, and these are that much per. Anyhow, enough of me being cheap.

Here's a reminder...

Indigenous American Osso Bucco

1 lb beef shanks (two small ones)
3 small carrots, whole
3 cloves garlic, minced
1 small onion, sliced into rings
1 cup water
1 cup chicken stock or broth
10 juniper berries
1/2 cup frozen cranberries
2 tsp salt
1/8 tsp dried sage
1 tsp dried rosemary
2 bay leaves


Zucchini

2 medium zucchini
1 tsp olive oil
salt

I quartered the zucchini lengthwise, then sliced each quarter in half, lengthwise, again. Then, I cut each spear into three segments. Bitesized.

In a saucepan, over medium high heat, I sauteed the squash in the olive oil.

Meanwhile, I reheated half the beef shanks and half the liquid (and a couple of carrots, of course) in a covered bowl. I just nuked it for two minutes, then left it covered for another two or three.

When people say the microwave dries out the meat, it's nonsense. Cooking it too dry in the first place, cooling it without liquid, then overheating it is what kills it. Don't do those things.

I wanted the squash a little more done, so when it had browned enough, I added the meat on top, poured the liquid over the squash and covered it all for two or three minutes. Low simmer.

I had to use a big shallow soup bowl for this. It was really, really good!


Pros:

The meat was fall off the bone tender
The cranberries added a really subtle fruitiness to the broth which was different from the normal wine taste. The were a little sour to eat, but they looked good.
The broth was so good that I wish I had more
The zucchini went well
Crockpot/slow cooker convenience
Mmm... marrow


Cons:

Too much "stuff" floating around. The cranberries were fine, as I could choose to each them or not, but the juniper berries and onion pieces were too much to avoid all the surprises. Cheesecloth and quartered onions, next time.
Not enough broth