So, on the deadlifts. It's like I'm starting over! I'm so bad at them now. I cannot assume the position that I am strong in. I was a very wide sumo deadlifter, but my freakin' squeezers are too damn tight and it's hard to get down there. It's not like I tried to stretch them before, but since I was always doing wide stance DLs, no problem.
I still did sumo, but it was a lot narrower stance, and everything hurt; my hips, my squeezers, my quads. crap.
On the positive side, my ass is on fire. Neither pumped nor swollen is a good image, so we'll go with "supremely activated." It was so bad that I couldn't do my single leg RDLs or Split Squats afterward. Another positive
There's more. Those DLs practically destroyed me. Weird. I would drop the weight on the last rep and it's like I could feel the nerve impulses racing around my body. I'd rest and go back to the bench, only to continue at the DL. By that time, all was good in the nerve dept.
Supremely activated glutes is a great image
This is all very natural and expected. + you went DOWN? to 275...pleeeese....
You are on a good path.
Sissy squats I find hard to justify? What's with those?
There's more. Those DLs practically destroyed me. Weird. I would drop the weight on the last rep and it's like I could feel the nerve impulses racing around my body. I'd rest and go back to the bench, only to continue at the DL. By that time, all was good in the nerve dept.
Sounds like a gatoraide moment. I hope there was no pants-wetting or anything like that?
I can't even imagine what your deadlifts looked like before ... you don't happen to have a "before" video do you?
And back to the nap conversation ... afternoon delight naps are the best of all ... of course with 2 small children who don't nap, there's hardly ever any afternoon delight ...
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Life's a Journey ... Enjoy the Ride!
1. I just made the perfect soft boiled eggs! I have no idea how, since I forgot to set the timer and just pulled them out to check one. Mmmm... gooey yolk!
2. Mental note: stevia tastes funky in oatmeal.
3. Happy Friday!
4. Black Hart Irish Style Dry Stout. Thumbs waaaay up.
Guiness tastes like you're sucking on an old scab that you found on the bottom of the pool.
....and my work here is done.
Yes, stop hurting other people.
#2 - Mad River Steelhead Extra Stout
#1 - Rogue Imperial Stout
Now go play with the other kiddies in the sandbox
Quote:
Originally Posted by RedLefty
Need french toast recipe. RedWifey's having pregnancy food cravings.
Um... bread dunked in egg, milk, and cinnamon mixture; plop in frying pan on medium-high heat until golden brown on each side; eat until eyeballs float. If using Texas-style bread, use medium heat.
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My Movember page (yes, I'm slacking on pictures)
Um... bread dunked in egg, milk, and cinnamon mixture; plop in frying pan on medium-high heat until golden brown on each side; eat until eyeballs float. If using Texas-style bread, use medium heat.
Have you ever read one of Roland's recipes? Nothing's that simple to him.
I bet he could give you 500 words on proper ice water configuration.
The cool thing is that his little tricks usually pay off.
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Have you ever read one of Roland's recipes? Nothing's that simple to him.
I bet he could give you 500 words on proper ice water configuration.
The cool thing is that his little tricks usually pay off.
Oh I know, but starting simply is starting safely, then tweak a little bit at a time. Just means you get to eat a lot of French toast, which is never a bad thing.
__________________ No Magic Pill (the log)
My Movember page (yes, I'm slacking on pictures)
I'm afraid I don't get too creative with french toast. I've had many unfortunate "bed and breakfast" experiences where they tried to take the ft to the next level and it failed. Rolling it in crumbs of something, flavored batter, etc. I'm pretty basic, except I like to use Weight Watchers whole wheat because it's small and I can eat a lot of them. The kids will eat it, too.
For me alone, I'll use sprouted grain breads, but it's really, really dense, so not for guests/kids.
If I'm making it for normal people (or guests), I might use fancier bread, but other than that, it's a few eggs, a tsp of milk or water, and a couple of drops of vanilla extract. Soak (like 30s) vs dip the slices, then cook like Ben said. I don't like cinnamon in it, though.
However, you can also have good results with sourdough bread, King's Hawaiian sweet bread, cinnamon raisin bread (mmmmm), thinly sliced bagels, etc.
For true decadence...
French Toast Bread Pudding
Makes 4 servings (in the amount you SHOULD eat, but you know it will only feed two)
8 oz day old french bread (about 8 servings, at 80 cals each)
cooking spray (or butter)
6 eggs
2 cups 2% milk
2 packets sugar (or the equivalent )
1 oz bourbon (optional)
2 inches of vanilla bean (or 2 tsp vanilla extract)
2 tbsp butter
1/2 cup maple syrup
Butter or spray an 8x8 or 9x9 baking dish.
Whisk the eggs, then stir in the milk, bourbon, and vanilla extract (if using). If using a vanilla bean, open the pod and scrape the seeds into the mixture, stirring to mix.
Tear up the bread into large pieces, adding them to the egg mixture. Stir, then pour the bread mixture into the baking dish, using a spatula to press down into the dish. Cover with foil and set aside for 30 minutes to an hour OR even overnight in the refrigerator.
When you're ready, put the dish, still covered, in the oven and turn it to 350°F. Bake for 30 minutes if cold, 20 if you're starting at room temperature. Remove the foil and bake for another 30-35 minutes. Remove when the pudding is puffed up and browned a bit.
Warm the maple syrup in a small pan and stir in the butter until melted.
Spoon the pudding onto 4 plates, and drizzle with the buttery syrup.*
Nutrition
Calories 520, Fat 17g, Carbs 69g, Fiber 1g, Protein 20g
* this won't be enough syrup for many people, but since maple syrup has like 100 calories per 1/8th cup, it should be. Just keep that in mind. Personally, I like Aunt Jemima Sugar Free (at 20 calories per 1/8th cup) just fine... See below.
Nutrition (Sugar Free syrup and no sugar in the egg mixture)
Calories 421, Fat 17g, Carbs 44g, Fiber 1g, Protein 20g
When I keyed in the nutrition, I noticed something that someone here had pointed out to me before, but I'd never seen. Go to fitday.com and type "milk" in the "add food" or "food search" box. Look down four entries.
When I keyed in the nutrition, I noticed something that someone here had pointed out to me before, but I'd never seen. Go to fitday.com and type "milk" in the "add food" or "food search" box. Look down four entries.
*drool*
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