Og I seem to be adapting to the vibrams well. Am doing a sprint triathlon at the end of next month. I plan to use the vibrams.
So I am taking a beta alanine supplement. Holy vasodilation! Tingly on face and arms! Should be seeing benefits by the time running camp starts. Data looks decent for improving anaerobic threshhold in endurance athletes. I need help in this area, so I will report in.
Killer frank workout. Burpee sequence that involved a backward lunge, squat, push press with 12 lb db, pushups, v ups while under tension in the smith machine. Pushups on either side of a box with hands moving up to the box between pushups. Side planks while performing a dumbell fly with the free hand. These are just some of the things I did.
Scale weight 150 but I am totally leaner. I can see mostly in the gym with all of those mirrors. Haven't tracked anything or used gowearfit in months.
didn't go to swim practice but for a really good reason! I was out with my students last night after graduation, where they voted me teacher of the year! I was beyond shocked!! and so happy. one glass of wine and one martini over the course of many hours was too much. amazing what happens to your ability to tolerate alcohol when it has been absent from your life for several months.
I am trying to caffeine up to get through today- 10 hours of patients today, but then I am going to bed early to get up uberearly for my 10 mile run.
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
(((((((forum friends))))))) thanks so much! my birthday was great! got home late from work, so we decided to go out tonight for dinner instead.
am sipping espresso getting ready for my 10 miler. have some work to do this weekend and some decluttering. will also be cooking, but have to see what is in season before I decide.
lisa, thanks for the science geek birthday cartoon!
will report in about the run later. I have no idea what kind of blistering pace richard will set today, but I am confident that my 45 year old self will just stay right with them. in my teal lulu tank.
(((((((forum friends))))))) thanks so much! my birthday was great! got home late from work, so we decided to go out tonight for dinner instead.
am sipping espresso getting ready for my 10 miler. have some work to do this weekend and some decluttering. will also be cooking, but have to see what is in season before I decide.
lisa, thanks for the science geek birthday cartoon!
will report in about the run later. I have no idea what kind of blistering pace richard will set today, but I am confident that my 45 year old self will just stay right with them. in my teal lulu tank.
Coffee, Cooking and Run. Sounds like a good weekend!
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
we did 8.29 miles at 10:32 pace. average heart rate only 151. super easy shorter run--we all had places to be, and jim was hungover, so we ran slower. I felt great!!
more decluttering on tap for today and massage soon! maybe thai food later.
have some curry cashews and coconut milk. will do something with those things and chicken breasts to freeze for later.
ooh, and pork loin. going to do something mexican inspired--maybe like a mole version of pulled pork to serve in these sprouted corn tortillas that I found.
Happy belated birthday and congratulations on the award! Woohoo!
__________________
"Time and patience are the 2 elements that most people don't include in their plans."
-Alan Aragon
"The scale simply tells you how much the earth loves you on a particular day."
-Ogedei (Keith)
Wendy - you might like this site FreeCulinarySchool
the Blog posts look interesting - the books on the sidebar look tempting - but I'm downloading the podcasts for my drivetime -
lisa, wow thanks!! that link is the second best birthday present I received (second only to my students giving me that award!) I really like that site. I clicked on the composed salad video and I have all of the ingredients right here in my kitchen, so guess what I am having for lunch? scary to admit I have pink himalayan sea salt in my kitchen. sad but true.
I am getting ready to run 2 miles in my vibrams, the longest yet. I am going back to my sprints for running. ran a bit in my classics yesterday with the beginning runners after my 8 miler, and I have a blister.
today is culinary day at my house. loads of laundry while cooking something with those curried cashews. and the mole pulled pork. will post the results when I get finished.
lisa, wow thanks!! that link is the second best birthday present I received (second only to my students giving me that award!) I really like that site. I clicked on the composed salad video and I have all of the ingredients right here in my kitchen, so guess what I am having for lunch? scary to admit I have pink himalayan sea salt in my kitchen. sad but true.
Me, too!
Quote:
I am getting ready to run 2 miles in my vibrams, the longest yet. I am going back to my sprints for running. ran a bit in my classics yesterday with the beginning runners after my 8 miler, and I have a blister.
So the straps really help?
Quote:
today is culinary day at my house. loads of laundry while cooking something with those curried cashews. and the mole pulled pork. will post the results when I get finished.
and the mole recipe. Mole is my dish. I love to see how others do it, since they are ALL different. No right and wrong with mole (actually, there is one wrong...). Post it!
ok roland, you have to tell me what the one wrong is with mole!!
you know I am recipe adverse, so you will have to do this on the fly, and I am confident you will do it
I really loved this on-the-fly version. inspired by two finds yesterday at the organic food mart--conadria figs and raw hazelnuts
ok, get out the vitamix and pulverize the hazelnuts, ancho chili pepper, cumin, garlic, mexican oregano, raw cacao powder, masa harina. add diced tomatillos, green chiles, jalapenos, tomato sauce, figs, dark amber agave syrup, juice of one lime and pulverize. I had to add some water to get it to the right consistency. and then australian flake sea salt.
pan sear organic boneless pork chops in high heat olive oil until golden on each side. pour mole over it, cover, and bake at 350 for 20 min or so.
and here's why I'm strange. had german spaetzle noodles, so I cooked those and used the sauce over the noodles. it really really works!!!
ok, next will be the curried chicken. plan to make a pineapple curried cashew rice pilaf as the side for this one. have some interesting coconut milk that comes in a milk jug, and some cashews that have curry spice in them already--they are delicious. I have some fresh raw pineapple to dice for the pilaf, and maybe some petite red peppers that I have laying around too. we will see.
oh, just to clarify, it is freezer cooking day, so I am not eating all of this today. although I cook by taste, so liberal amounts of everything gets consumed in the process. good thing I am in maintenance mode!!!
oh, and in the mole, I did pulverize some freeze dried leeks. it went so well with the spaetzle, lol.
just finished the chicken, but did more of a thai spice in the sauce for the chicken, used penzey's bangkok blend. basically cubed free range chicken breast sauteed in olive oil, added a can of light coconut milk, fish sauce, bangkok blend, light agave syrup, fresh sugar snap peas, fresh petite yellow peppers.
for the rice pilaf, took cooked brown rice, added diced pineapple, diced petite red peppers, and crushed those curried cashews that I found. made a vinaigrette of fresh lime juice, rice vinegar, light agave syrup, olive oil, and penzey's sate spice and poured that in. YUMMMMMM!
ok, that is all for today. still have some of those chocolate pumpkin waffles in the freezer. they have protein powder in them, so all good!
found fontina cheese on sale, am contemplating some kind of chopped salad, but will need to make another store run to get roma tomatoes and fresh basil. am thinking of an italian take on that chopped salad with the blue cheese that they serve at outback, but I will chop romaine, spinach, roma tomatoes, fontina cheese, basil, and make a really yummy balsamic vinagrette for the dressing.
oh and roland, re the straps on the vibrams. I MUCH prefer the sprints for running. the classics rub the side of my foot funny for running.
and to that end, I ran 2 miles in the sprints today, sub 10 min miles. felt ridiculously easy, with very low heart rate. no calf soreness. then ed and I went to the gym and I foam rolled and stretched while he lifted.
You're mostly cool with the mole. A red or black mole needs to have poblano (ancho) to count. That's the thing people tend to leave out.
Aside from the unnecessarily fancy australian sea salt and the weird German touch, you're good. You just have spaetlze? Can you buy it? I've never heard of that. I make it, so unless it's leftover...
regarding the mole. totally correct on the salt issue. in a dish so complex, no one would ever appreciate the flake salt, but *I* know it's there!!! and I positively LOVE combining things in different ways and blending cuisines. it really did come out well. I know how to make spaetzle but rarely do, because there is a really good kind that I buy from noah's market, another gourmet market right next to the starbux that we frequent. it is dried, like a dried pasta, but it cooks up to the right consistency as long as you rinse in cold right away then splash with hot water. also where I get all of my cool cheeses. the place where I got the raw hazelnuts is a different place. the hazelnuts and figs were totally yummy in this mole. and the raw cacao. kind of like a nutella mole, lol. not really. just gave it a really nice depth. it went well with the pork. I did chops though, but it would be amazing like I was originally thinking. next time, I am going to do a boston butt with this mole and do a pulled pork version.
am totally going out on a limb and am going to run my 5 mile tempo run in my nike free 5.0's in the am. will report in.
Yeah, I just want to make fun of you for the salt part. Flake salt tastes like salt once it's dissolved. But, psychologically... well, you know that part better than me.
Spaetzle is some good stuff. I grew up on that stuff. At least once a week, usually with gravy or creamed spinach.
Your mole sounds pretty good. I make it a lot and I'd make yours. If your curious, here's a couple of my favorite versions.
I usually just wing it and use a variety of chiles, veggies, fruits, and spices. It's my Christmas go to recipe and I usually let the people there guide me on what goes in.
I've never done it with pork. I'm thinking mango instead of banana and a little vinegar to give it some tanginess. Like a mole bbq sauce... Like yucatan steamed pork in banana leaves achiote, but with a mole twist? This could be good.
And congrats on your students voting you teacher of the year. After a year back at college I'm amazed at the variation in the quality of the teaching staff. As always, I'm impressed by your flair for cooking.
yum roland, I like that version, mango would be yummy instead of the fig. am watching the movie "killer at large" on my macbook. will check out your links later for sure.
lmao @ the matzo balls!! ha! maybe I should have done an indonesian matzo ball to go with my chicken. the possibilities are endless.
oooooh, forgot. I have buffalo andouille sausage in my freezer. was going to do the usual red beans and rice thing sometime this week. but in the spirit of cuisine-bending, hmmmm. let's see. thinking of a variation of fried rice, but using pearled barley, chopped red, yellow and orange peppers, chopped red onions, quartered grape tomatoes.
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