Lately, life abounds. Mentally, physically, and socially.
Several things have been going through my head.
Keep going. Balance, Rhythm, Music is life, Relying on yourself which includes help from others, returning the favor, having goals, but no expectations of the journey will be like, and so much more.
Over the past week, it's been "just keep going." My own mind is my strongest ally yet it can be the weakest link. Years of frustration, unintentional beating down, other people's views of myself. Building up the mind leads to fulfillment of the soul and impeccable physical condition! (somewhat on that last part, but hey, the mind can fool oneself!)
In continuation of building up the mind, the next thing is to develop a 5 minute morning affirmation routine in which I will sign and talk face to face in the mirror, affirming who I am, what I'm capable of and what the moment is related to the past and the future.
On the side as well, specific bad habits are being gotten rid of right now. Hulu-watching (television) is being cut WAY down, smoking weed is out the window, crap food are out the window as well and the what-ifs habit is going out the window.
YOLO.
Saturday, October 16, 2010
Thursday, October 7, 2010
so yesterday
I started working out.
wanted to start light, but at the same time, feel the pain afterwards. so did the following
Rowed for a 5min light warm up
pullups
squats
situps
then cooled down with a good 10 minute run
my back got a bit tweaked from the squats, so gotta take it easy for a bit there, but otherwise, it was hella fun.
Then also, cooked up a TON of veggies too with rosemary and thyme thrown in.
Carrots
potatoes
hungarian peppers
celery
sauteed with salt and pepper
Fresh grated parmesan cheese on top too
flavor was a bit off, didn't all completely meld in. So Josh actually added some other stuff here and there, which was Dill, garlic salt, and more pepper on top. that made it a lot better. Veggies are hard to season, so possible mistakes were too much seasoning or too little, plus the olive oil wasn't enough? And no meat was created for this either, so it was just stuffing and veggies for dinner.
wanted to start light, but at the same time, feel the pain afterwards. so did the following
Rowed for a 5min light warm up
pullups
squats
situps
then cooled down with a good 10 minute run
my back got a bit tweaked from the squats, so gotta take it easy for a bit there, but otherwise, it was hella fun.
Then also, cooked up a TON of veggies too with rosemary and thyme thrown in.
Carrots
potatoes
hungarian peppers
celery
sauteed with salt and pepper
Fresh grated parmesan cheese on top too
flavor was a bit off, didn't all completely meld in. So Josh actually added some other stuff here and there, which was Dill, garlic salt, and more pepper on top. that made it a lot better. Veggies are hard to season, so possible mistakes were too much seasoning or too little, plus the olive oil wasn't enough? And no meat was created for this either, so it was just stuffing and veggies for dinner.
Tuesday, October 5, 2010
Improvisation - Reduction
So last night after some weak crap, I needed to re-affirm myself with learning new things, which would be culinary.
Learning how to slice an onion along with experimentation of different knives led led to two things: discovery of the sharpest kitchen knife along with learning how to use these knives as well. Chopping an onion as taught by Gordon Ramsay actually led to me being able to get finely diced onions without shedding a tear (although a few did threaten to come out!)
So I basically threw together a delicious recipe while learning how to make a sauce.
halved Cherry tomatoes
Diced yellow onion
small salt potatoes diced
Farfalle pasta
Balsamic Vinegar
Parsley
sauteed cherry tomatoes/onions with salt potatoes added later, farfalle is cooked al dente, Balsamic vinegar was reduced while being whisked with a fork (an actual whisk is needed in this case) and parsley added on top of potatoes. mixture added to pasta then
next time, add a tablespoon of sugar to balsamic vinger to make it even more sweet. and Drizzle LIGHTLY, not so heavy since it's so flavorful.
Learning how to slice an onion along with experimentation of different knives led led to two things: discovery of the sharpest kitchen knife along with learning how to use these knives as well. Chopping an onion as taught by Gordon Ramsay actually led to me being able to get finely diced onions without shedding a tear (although a few did threaten to come out!)
So I basically threw together a delicious recipe while learning how to make a sauce.
halved Cherry tomatoes
Diced yellow onion
small salt potatoes diced
Farfalle pasta
Balsamic Vinegar
Parsley
sauteed cherry tomatoes/onions with salt potatoes added later, farfalle is cooked al dente, Balsamic vinegar was reduced while being whisked with a fork (an actual whisk is needed in this case) and parsley added on top of potatoes. mixture added to pasta then
next time, add a tablespoon of sugar to balsamic vinger to make it even more sweet. and Drizzle LIGHTLY, not so heavy since it's so flavorful.
Saturday, October 2, 2010
cherry tomatoes.
they are delicious. Sauteed them in olive oil for a few minutes and let 'em cook down, before dousing it with tomato sauce and warmed it up. Boiled up 5 cheese tortellini (wheat pasta) from Wegmans, combined the two and a delicious, easy meal.
- Put more cherry tomatoes in next time, they're good!
-learn how to make tortellini
-Ravioli too
- Put more cherry tomatoes in next time, they're good!
-learn how to make tortellini
-Ravioli too
for the weekend
I want to improve my cooking skills and expand my mind as to what's possible out there for different types of dishes, desserts, appetizers,
Friday
http://www.goodlifeeats.com/2010/09/cumin-lime-pork-and-pineapple-quesasdillas.html
Saturday
http://www.goodlifeeats.com/2010/08/orecchiette-with-slow-roasted-tomatoes-basil-and-parmesan.html
Sunday
http://www.jewelryalchemy.com/soupapolooza/Blog/Entries/2010/8/18_cannellini_soup__the_frog,_radiatore_pasta_shaped_roads_and_the_rain.html
For now, I will start with these three recipes as given by other food bloggers. It is from their experience and creativity that I will draw upon inspiration. Thank you!
Friday
http://www.goodlifeeats.com/2010/09/cumin-lime-pork-and-pineapple-quesasdillas.html
Saturday
http://www.goodlifeeats.com/2010/08/orecchiette-with-slow-roasted-tomatoes-basil-and-parmesan.html
Sunday
http://www.jewelryalchemy.com/soupapolooza/Blog/Entries/2010/8/18_cannellini_soup__the_frog,_radiatore_pasta_shaped_roads_and_the_rain.html
For now, I will start with these three recipes as given by other food bloggers. It is from their experience and creativity that I will draw upon inspiration. Thank you!
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