To bed at 11, woke up close to 9 but not quite energized. Took Edie out in the morning, swung by the local diner for "snacks!", and found myself in a deep 3 hour snap in the afternoon after lunch. Never quite energized after that. Yesterday's 85 mile ride was fun and strong, but definitely took the wind out of today.
However, an article in today's NY Times makes me think that this might be the next step in my bike hobby. I've always kinda avoided clubs and teams and such, but this kind of challenge -- distance without regards to speed -- seems like something I'd slot into naturally.
AM SNACK: 9am, iced green tea
BREAKFAST: 10:30am, 2 pancakes, bacon, water, .75 bowl, hunger 4/5
LUNCH: 1:45pm, hot dog, large serving of health salad, pickle, a few bites of leftover veg fried rice, 1 bowl, half a ginger ale, hunger 4/5
DINNER: 5:30pm, vegetarian Ethiopian platter, water, 1.25 bowl, hunger 4/5
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Brown's Rules
In early March '10, I was inspired by an episode of Alton Brown's television show, Good Eats, to attempt to steer my eating habits towards a more nutritionally packed series of foods. Brown breaks it down into four lists:
EVERY DAY: fruits, whole grains, leafy greens, nuts, carrots, green tea
THREE DAYS A WEEK (or more): Oily fish (wild salmon, sardines, etc), yogurt, broccoli, sweet potatoes, avocado
ONCE A WEEK (or less): pasta, one alcoholic drink, red meat, dessert
NEVER: fast food, soda, processed meals, canned soups, "diet" anything (no artificial sweeteners)
Our Need to Feed
Cooking is about processing food and combining, separating, and reducing elements to make something that's more than the sum of its parts. Feeding is cooking plus the additional goals of making honest food that not only sells and and tastes good, but supplies nutrition, health, is environmentally-friendly, and gives something intangible of the cook to the diner.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
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