Treadmill 101: Prep for Your First Race
One of the "perks" of my new gym is that I have access to Anytime Health. It's actually available to anyone, but as a member I can do the food logging, blah blah blah. Anyways, I am determined to get ready for the running season, which means training earlier and smarter.
As much as running on the treadmill sucks, it's a fact of life in the Northeast during the winter. So if you're in the same boat, how about we work out together?
Tuesday, February 04, 2014
Tuesday, January 21, 2014
I had all these plans of writing more frequent, but recent events have changed those plans.
WE GOT A DOG!!!
Isn't she cute? Her name is Stella, and let me tell you... she is a handful. She's nine weeks old and just a ball full of energy. Thankfully, it doesn't last too long and then she just sleeps. But instead of sleeping on her bed, she sleeps on the couch. In my spot. And she doesn't share.
We need to work on that. And the nipping. And the not going in the house...
If you own a dog, you understand.
M started a tumblr for her,
which I don't have the link to just yet. But it's out there. http://stellathepuppy.tumblr.com
Tuesday, January 14, 2014
It's official - M and I are both sick. It's been making the rounds at work and for the most part I've been able to avoid it, but Sunday and Monday were pretty tough. Exhausted, sinus pressure, nausea, everything. The only thing that could make it all better was a big bowl of hot slurpy noodles.
I used a recipe from The Kitchn this time round, and it was pretty good. I didn't add star anise (it's lost somewhere in the house), but the Thai basil made up for that. At first I just chopped up the mushrooms and choy and added it to the bowls raw, but it was a little too raw for my liking, so I dumped the rest into the broth. Sure it ended up disclolored and overcooked, but it seemed more like a soup vegetable that way.
I did better on frying the tofu, although the centers were still a little soft. Should have done a better job on pressing the water out. I came across this piece on Herbivoracious which says soaking the tofu in hot salty water will create an even crispier slice of tofu. How, I have no idea... does it draw more water out? Does it mix with the tofu surface and make some coating that fries better? Well, I guess I'll just have to try that next time.
Monday, January 13, 2014
I am by no means a coffee snob, but I do know what I like. And I like my coffee brewed in a percolator. There's just something with its gurgles and hisses that I just find soothing. Free coffee is scarce at work, so I usually bring a thermos of coffee along with my full travel mug. But that is when I remember to prep the perc or get up early enough to make some coffee.
The ladies locker room was recently bequeathed a Keurig. Now, I respect people who own these things and lovethemtodeath, but I just don't think it makes a good cup of coffee. But it's quick and the clean up is self-contained. So I relented and picked up a box. For emergencies only. And I sure am not going to like it.
Now if we only had half & half...
Friday, January 10, 2014
Maybe it's due to the new year, but I have been cooking a majority of my meals. In fact, the meals that I have been packing for work have been (save one day) meat free. Kind of like a VB6, but not vegan since I still include dairy. Not that I was planning on it to be like this... it just happened.
Anyways, this whole week I've been mini celebrating my six year anniversay with M. While that is a long time (for me), it doesn't feel like it. I got it into my head at work yesterday that I would make him some summer rolls. We almost always order them when we go to Vietnamese restaurants, and I've had those wrappers in the pantry for who know how long. So I hit up the Asian market and Trader Joe's for my ingredients, and after watching a couple of episodes of Chuck, it was time to cook.
You can do a search for the correct way of making these, I loosely followed White on Rice and theKitchn - and when I say loosely, I mean I looked at the pictures. I bought the wrong noodles, but the thread noodles (made from arrowroot powder) still turned out okay. Better for jap chae or noodle soups. I completely forgot about shredding some carrot, but these were small wrappers and I had enough veggies already. I used my spring salad mix for the base layer, but I think next time I'll try shredded cabbage or baby romaine. Thinly sliced scallions, cucumber sticks, cilantro, mint, and Thai basil. For the protein, I pressed a block of tofu to get as much of the water out and pan fried them until it developed and light brown crunchy skin.
Wrapping these rolls were pretty painless. Similar to wrapping a burrito. The only issue was the wrapper. They are slightly brittle before you dunk it in the warm water, but even after soak, you have to be careful because if it starts to fold in on itself it can crack, as the wrapper up there did. And then there is the issue of the soak length. Probably about a minute or less, but you do need to keep an eye on it. Otherwise it gets too soft and have to scrap it altogheter. I did salvage one, but you get a lot of wrappers in a package, so tossing one isn't that big a deal.
I'll have to make these again and take more pictures.