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Average Heavy Circle Enjoyer
Jan. 23rd, 2024 08:15 amI think I've lost a lot of my cold acclimation. I'm turning into a "real Floridian." In December I was joking about this with Fox, who is an actual Floridian by birth, because I was wrapped up in a hoodie and had my hands tucked into my armpits, freezing to death because it was 60 degrees. So as you might imagine, this last stint of 20s and 30s has had me about as functional as the torpid iguanas that fall from the trees in Miami. This is from someone who traveled to Iceland, in the winter, and was fine.
In other WTF News, when we got home I started weight lifting more in earnest. I mean, I lift in the old master bedroom that we've converted into a gym, but more deliberately and following a plan with progressive overload. Actually I paid for a fancier, app-based one that just tells me when to lift, how much I lifted last time for how many reps, and even times rest breaks. I can formulate and follow running plans well enough but lifting is one where I benefit from more detailed guidance and accountability. Plus, it's that app Arnold Schwarzenegger came out with, and I wouldn't want to disappoint Ahnald. This may really benefit my running, too. He's got so many weighted lunges in the program I'm doing that I'm actually seeing hamstring growth.
Am I going to look like a bodybuilder? Probably not. Am I going to flex in the bathroom mirror while I wait for my shower to get hot? Absolutely.
It's also been Everything Explodes Month. A cylinder on the truck went out - turned out to be the coil, but Fox is looking to also replace all the spark plugs. The washing machine motor is going out and a new machine ought to be delivered tomorrow. The hot water heater kept going out, but we fixed that last night. We're getting "nickled and dimed" by little things around the house going paws-up. But on the good side, we bought ourselves a wood smoker for Christmas, and have already smoked a pork loin, several chickens, an eye of round, and I'm planning to get some sort of larger cut of pork soon, like a shoulder. I could probably make some incredible jerky with this thing.
The most minor thing on my mind is some fermented bean paste we bought recently. It's stinky, gross tasting, but it works wonders in marinades. I happen to have two large jars of the stuff and I should probably find more things to use it in. And drop an F in the chat for some dude on Reddit who ate a whole block of it straight out of the jar because he didn't know you're supposed to blend it up with other ingredients. My eyes are watering just thinking about it.
In other WTF News, when we got home I started weight lifting more in earnest. I mean, I lift in the old master bedroom that we've converted into a gym, but more deliberately and following a plan with progressive overload. Actually I paid for a fancier, app-based one that just tells me when to lift, how much I lifted last time for how many reps, and even times rest breaks. I can formulate and follow running plans well enough but lifting is one where I benefit from more detailed guidance and accountability. Plus, it's that app Arnold Schwarzenegger came out with, and I wouldn't want to disappoint Ahnald. This may really benefit my running, too. He's got so many weighted lunges in the program I'm doing that I'm actually seeing hamstring growth.
Am I going to look like a bodybuilder? Probably not. Am I going to flex in the bathroom mirror while I wait for my shower to get hot? Absolutely.
It's also been Everything Explodes Month. A cylinder on the truck went out - turned out to be the coil, but Fox is looking to also replace all the spark plugs. The washing machine motor is going out and a new machine ought to be delivered tomorrow. The hot water heater kept going out, but we fixed that last night. We're getting "nickled and dimed" by little things around the house going paws-up. But on the good side, we bought ourselves a wood smoker for Christmas, and have already smoked a pork loin, several chickens, an eye of round, and I'm planning to get some sort of larger cut of pork soon, like a shoulder. I could probably make some incredible jerky with this thing.
The most minor thing on my mind is some fermented bean paste we bought recently. It's stinky, gross tasting, but it works wonders in marinades. I happen to have two large jars of the stuff and I should probably find more things to use it in. And drop an F in the chat for some dude on Reddit who ate a whole block of it straight out of the jar because he didn't know you're supposed to blend it up with other ingredients. My eyes are watering just thinking about it.
