Wow, oh wow. On Tuesday morning I did a number of exercises to help improve my health. As a person who has always been lucky to have strong calves I believe that I pushed myself too hard and have overdone it a bit because since last night my calves have been tight and killing me (yes, I stretched after exercising). This morning my calves could barely support my weight (well, keep me balanced at least). The memories of pain and incapacitation from the beginning of March are far too fresh to be dealing with this today.
It’s not even 6am and I’ve already attempted self-massage and have taken a hot epsom salt bath, neither of which have proven to do much good.
When Electronics Lose Their Minds
Last night I stopped at Publix (not many attractive ladies last night) to pick up a couple of breasts of chicken to bake. My first mistake was getting breasts so large (there’s a joke there somewhere) that I was unable to cook them in my small toaster oven — so I resorted to heating up the big old gas oven. Not convinced with my oven’s ability to accurately maintain constant heat (it’s gas, but still) I plunged the probe of my (once) trusty Polder thermometer into one of the breasts (again, there’s a joke there somewhere) and was astonished to read that the breasts were at 172º F — this after being out of the refrigerator for no more than fifteen minutes. “Huh, that can’t be right!” I thought, so I replaced the battery. No help. I tried looking for a reset button. Not found. I tried placing the probe into ice water to force the temperature to a reasonable starting point. No luck.
If you know me then you know that I am prepared. At one point in my history I planned for such a day and had a new Polder thermometer at the ready. Plunging its probe into a breast (I can’t take it) it read 44º F, a far more reasonable temperature reading.
With the new equipment in place I cooked up the two breasts to an internal temperature of 160º F (’cause that’s how I cook) and let them rest thereafter. I now have dinner for tonight.
ITP Flickr Pic
Wow, there was almost something here today. I took a couple of shots of my whacked out Polder thermometer reading 158º F while immersed in a glass of ice water, but I’ve not had the time to see how the photos turned out. Unfortunately I’m none too optimistic.
Who Are Some Of These Masters?
Last night ITP-Reader Betsy came over to watch Top Chef Masters with me. Far more sensible than I she brought skinless, boneless chicken breasts to cook on the stovetop. She was generous enough to share her chicken with me and I steamed up a bag of mixed vegetables along with some of the bag of broccoli that she also brought over. The meal was freaking delicious, and it allowed me to bake my chicken breasts completely without fear of them taking forever or relying on the tastiness of the mystery rub that I spread all over the breasts.
The two of us sat and watched both episodes of Top Chef Masters, having the same question — “Who are these people?” Of the contestants I have only heard of two before — Mary Sue Milliken who many moons ago had a show called “Two Hot Tamales” on Food Network, and Hugh Acheson who is a chef at Five and Ten in Athens, GA. The rest of the lot is a complete mystery to me.
Top Chef Masters has already had an interesting turn of events. On the first episode the only two chefs I recognized were up for elimination, with Acheson being asked to pack his knives and leave. However, at the beginning of the second episode we’re told that one of the other cheftestants had a family emergency and had to leave the show, opening the door for Acheson’s return. It would have been strange to see Acheson eliminated two weeks in a row, but he righted his ship and avoided elimination. New Orleans’ Sue Zemanick was not so lucky (unless another cheftestant has to abandon between now and next week) and packed up her knives last night.
It’s All Greek To Me
In an attempt to eat better I’ve started eating yogurt for breakfast, specifically Stoneyfield’s Oiskos Greek Yogurt. Everyone says that yogurt is great for you, but I wonder if they really mean the yogurt itself, or the type that has “fruit” on the bottom. And what the hell is “Greek” yogurt, anyway?
Stats & Goals
Current Mood – in pain and feeling stupid about that
Current Music – listening to this week’s “The Social Hour” podcast
Website Of The Day – I love Photographer’s Forum magazine. Wait, I think I have a digital subscription to it? Huh, something else I need to investigate.
Mode Of Transportation To Work – my car
Exercise (b)Log – nothing
Morning Weigh-In – not checking
Foot Mileage – 0.0 miles
Wheel Mileage – 0.0 miles
Pushups – 0
Situps – 0
Stairs – 0 flights
Consecutive Days Of Bed-Making (Longest Streak) – 0 (0)
Vegetarian Days – 2
Carnivorous Days – 11
Marta Rides To Work – 0
Bike Rides To Work – 0
– “Completely” recover from the bike crash
– Not to get sick for the entire month
– Not get fired from my job
– Run at least once
– Lose two pounds
Go out on a date with someone else
– Read an entire book, specifically The Mole People: Life In The Tunnels Beneath New York City
2011 Goals [will be a little more fluid than in past years]
– Reduce my weight by 25 pounds based on the my weight as measured on February 1st
Completely read the book Daily Negations which I received as a Christmas gift.
– Run Sharpened Stone as a real business — one which does not get penalized.
– Save $500 for the sole purpose of donating to charitable organizations of my choice
– Attend at least one professional photography workshop
– Enter no fewer than three photographic competitions / gallery showings
Ride in no fewer than five 50 mile or 50K bike rides
– Run in no fewer than
two one half-marathon
– Submit at least one application under the name “Sharpened Stone” to Apple’s iOS store
– Continue backing up all data, including the off-site storage
– Become a proficient programmer in Objective-C
– Do not create a solution for something which is not a problem
– Eat smaller portions