Wow, this site has a really informative cooking guide section:
http://www.asianhomerecipe.com/
Friday, November 6, 2009
Workout & last night's food
Last night was mostly upper-body using barbells.
Using 2x 7.5lb weights on each side (30lb + the bar):
- Clean & press
- One-handed deadlift
- One-handed rows
- One-handed shoulder press
- Squats
Using 1x 7.lb weights on each side (15lb + the bar):
- Jerk? (holding the bar with both hands in front, explode and jump while lifting the barbell overhead and landing with legs split)
- Push-ups with each hand on a barbell as they lie almost parallel to the sides.
- Barbell rollouts
- Attempted to do "z" sit-ups, but failed so I did opposite arm to leg crunches instead
When I got home, I cooked dinner using the leftovers and random vegetables we had in the fridge:
- Blanched and then stir-fried some "michihili" Chinese cabbage Lawrence's mom gave us with the rest of the top sirloin that I cut into strips and marinated with soy sauce, sesame oil, sugar, green onion, and garlic.
- Heated up the vegetable soup I made the previous night. The tomato adds a nice sour note to the flavor of the soup.
- I made fried rice from the leftover rice in the fridge, adding in some green onion and 4 eggs. I should have kept the rice and the egg separate until the egg solidified so that it wouldn't coat the rice and make the rice soggy. Next time.
Using 2x 7.5lb weights on each side (30lb + the bar):
- Clean & press
- One-handed deadlift
- One-handed rows
- One-handed shoulder press
- Squats
Using 1x 7.lb weights on each side (15lb + the bar):
- Jerk? (holding the bar with both hands in front, explode and jump while lifting the barbell overhead and landing with legs split)
- Push-ups with each hand on a barbell as they lie almost parallel to the sides.
- Barbell rollouts
- Attempted to do "z" sit-ups, but failed so I did opposite arm to leg crunches instead
When I got home, I cooked dinner using the leftovers and random vegetables we had in the fridge:
- Blanched and then stir-fried some "michihili" Chinese cabbage Lawrence's mom gave us with the rest of the top sirloin that I cut into strips and marinated with soy sauce, sesame oil, sugar, green onion, and garlic.
- Heated up the vegetable soup I made the previous night. The tomato adds a nice sour note to the flavor of the soup.
- I made fried rice from the leftover rice in the fridge, adding in some green onion and 4 eggs. I should have kept the rice and the egg separate until the egg solidified so that it wouldn't coat the rice and make the rice soggy. Next time.
Thursday, November 5, 2009
Time Management
The Pomodoro Technique
actiTime - an online application
Essential tool: a timer. I've downloaded a few quick & dirty apps. There are also a Firefox plug-ins and iPhone apps.
actiTime - an online application
Essential tool: a timer. I've downloaded a few quick & dirty apps. There are also a Firefox plug-ins and iPhone apps.
Wednesday, November 4, 2009
Dinner
Success!
I have a pot of vegetables on the stove right now. I can probably eat that tomorrow. Meanwhile, I stir fried some noodles with sliced top sirloin beef and cabbage. I also blanched celery and tossed it in soy sauce, sesame oil, and sugar. It didn't turn out bad, and I positively LOVED the celery. That's surprising because I usually hate celery. I don't like the grassy taste. I think the blanching removes most of the grassiness and then the sesame oil just adds yummmmminess.
I still need a thermos or something to bring soup to work in.
I have a pot of vegetables on the stove right now. I can probably eat that tomorrow. Meanwhile, I stir fried some noodles with sliced top sirloin beef and cabbage. I also blanched celery and tossed it in soy sauce, sesame oil, and sugar. It didn't turn out bad, and I positively LOVED the celery. That's surprising because I usually hate celery. I don't like the grassy taste. I think the blanching removes most of the grassiness and then the sesame oil just adds yummmmminess.
I still need a thermos or something to bring soup to work in.
Cooking
We finished the last of the potato salad yesterday. It was good, but there's too much egg, potato, and mayonnaise in it for me to make on a regular basis. Last night I baked some potatoes for dinner but I didn't get a chance to eat mine until I got home from knitting. I took the last loaf of French bread and made banana chocolate chip bread pudding with it. It took longer than I expected to finish baking - by the time I took it out it was 12:30am and I had a 7am dentist appointment to make.
At the dentist, I got a temporary crown on my tooth. I'm going back in about 2 weeks for the actual crown. I'm getting used to the dentist now. I think the only times I really tensed up were when he put the needle in my gums, but even that wasn't that bad. It's weird that they had to put thread between my tooth and my gums in preparation for the crown. I can feel the swelling in the gums around the tooth compared to the other side of my mouth.
Tonight I want to cook up some of the vegetables we have in the fridge to make a soup - tomatoes, carrots, celery, onions, cabbage, napa cabbage, and then maybe throw in some noodles in there. Or I could stir fry the noodles with the cabbage and carrots. I could pick up some pork or beef on the way home to throw in as well. OH right, I totally forgot I also wanted to make some Chinese cold celery salad with my celery. It's super simple - blanched celery cut into short long slices are tossed in sesame oil, and other seasonings of your choice (e.g. soy sauce, salt, sugar, ginger, cilantro, rice vinegar).
I need to stock up on some additional Chinese kitchen basics~
- dried shiitake mushrooms
- dried scallops
- rice wine
- rice vinegar
- MSG
- green onions (perishable)
- ...
I already have~
- corn starch
- soy sauce
- sesame oil
- various sauces & pastes (sesame paste, oyster sauce, bean paste, chili paste, sweet chili sauce, hoisin sauce)
- ginger (perishable)
At the dentist, I got a temporary crown on my tooth. I'm going back in about 2 weeks for the actual crown. I'm getting used to the dentist now. I think the only times I really tensed up were when he put the needle in my gums, but even that wasn't that bad. It's weird that they had to put thread between my tooth and my gums in preparation for the crown. I can feel the swelling in the gums around the tooth compared to the other side of my mouth.
Tonight I want to cook up some of the vegetables we have in the fridge to make a soup - tomatoes, carrots, celery, onions, cabbage, napa cabbage, and then maybe throw in some noodles in there. Or I could stir fry the noodles with the cabbage and carrots. I could pick up some pork or beef on the way home to throw in as well. OH right, I totally forgot I also wanted to make some Chinese cold celery salad with my celery. It's super simple - blanched celery cut into short long slices are tossed in sesame oil, and other seasonings of your choice (e.g. soy sauce, salt, sugar, ginger, cilantro, rice vinegar).
I need to stock up on some additional Chinese kitchen basics~
- dried shiitake mushrooms
- dried scallops
- rice wine
- rice vinegar
- MSG
- green onions (perishable)
- ...
I already have~
- corn starch
- soy sauce
- sesame oil
- various sauces & pastes (sesame paste, oyster sauce, bean paste, chili paste, sweet chili sauce, hoisin sauce)
- ginger (perishable)
Monday, November 2, 2009
Workout
Today~
Across the floor (and back) exercises:
- Two lunges forward, one lunge back; two lunges back, one lunge forward on the way back
- Inchworms forward; inchworms backward
- Broad jumps forward; broad jumps backward
- Walking kettlebell swings forward each way (26lb kettlebell)
- Crab walk forward; crab walk backward
- Side-stepping squats, alternating sides with each step
- With a dumbbell (15lb I think) and with one leg propped up on a bench behind you, raise the dumbbell to the shoulder and press up. Lower it back down to the ground and repeat.
- 15x Sit-ups.
- 15x Lying on your back and with one knee bent, lift your butt up and then lift and lower the other leg.
- 15x Roll outs on the rolling wheel of dooooom.
Across the floor (and back) exercises:
- Two lunges forward, one lunge back; two lunges back, one lunge forward on the way back
- Inchworms forward; inchworms backward
- Broad jumps forward; broad jumps backward
- Walking kettlebell swings forward each way (26lb kettlebell)
- Crab walk forward; crab walk backward
- Side-stepping squats, alternating sides with each step
- With a dumbbell (15lb I think) and with one leg propped up on a bench behind you, raise the dumbbell to the shoulder and press up. Lower it back down to the ground and repeat.
- 15x Sit-ups.
- 15x Lying on your back and with one knee bent, lift your butt up and then lift and lower the other leg.
- 15x Roll outs on the rolling wheel of dooooom.
Sunday, November 1, 2009
Busy day
This morning I went to Melody's Kettlebells 101 workshop. It was a basic intro to kettlebell exercises - swings, presses, squats, rows, lifts, and Turkish get-ups. We were outside at Washington Park, and it was actually really nice. The weather was great (we were in the shade of a large tree). It was really nice to do the exercises outside with the fresh air. Air circulation inside the gym is not good at all and you can really tell the difference when you work out outside. I actually want to go to next weekend's Kettlebells 102 workshop, even though I hadn't considered it before.
I at 5:30pm I started cooking. I had started a French starter (pate fermentee) yesterday for the French bread I wanted to attempt today. I made shinjaga shoyu bataa, or potatoes with soy sauce and butter. Lawrence and Wilson both liked it. :) I also roasted a head of cauliflower with olive oil, thyme, red pepper flakes, and chopped garlic (a recipe from Emeril). That was pretty good. Finally, I made potato salad using russet potatoes, and boiled eggs, carrots, frozen corn, and frozen peas mixed together with mayonnaise. Yummy...
I ran into some issues with the French bread - I think it dried out too much while proofing, so each of the shaped loaves formed a dry skin around the outside. This made it difficult to score and did not let the bread expand while baking. I've still got the rye bread dough I prepared yesterday from the ABin5 book.
I at 5:30pm I started cooking. I had started a French starter (pate fermentee) yesterday for the French bread I wanted to attempt today. I made shinjaga shoyu bataa, or potatoes with soy sauce and butter. Lawrence and Wilson both liked it. :) I also roasted a head of cauliflower with olive oil, thyme, red pepper flakes, and chopped garlic (a recipe from Emeril). That was pretty good. Finally, I made potato salad using russet potatoes, and boiled eggs, carrots, frozen corn, and frozen peas mixed together with mayonnaise. Yummy...
I ran into some issues with the French bread - I think it dried out too much while proofing, so each of the shaped loaves formed a dry skin around the outside. This made it difficult to score and did not let the bread expand while baking. I've still got the rye bread dough I prepared yesterday from the ABin5 book.
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