Teleidoscope

Sun, Jan 20, 2008

Knots (misposted -- originally Jan 2, 2008, 7:04pm)

Posted at 8:49 pm MST to Exercise

I awakened this morning feeling knots in my left calf and hip. I did some stretching while I was still in bed, before I got up to do my yoga and weights, and I could feel the tightness from my heel to the lower ribs on that side. I'm not sure whether the knots are a reaction to the changes I've been trying to make, or are just more noticeable because the stuff around them is shifting.

I was able to get a little farther in the abs tape today, but still not very far. But progress is progress.

Weights today: 10# each hand upward rowing and bench press, 5# each hand butterflies, 5# overhead pulls to work on the range of motion. 10 reps of everything. Those weights and rep counts are still very light for the rowing and pressing, but with everything unbalanced I need to take it slow.

If my legs are different lengths, it means my illeosacral joint is out of allignment again. Too much strain anywhere will pop my lower back, which I do NOT need. The current weights will be fine for butterflies and overhead pulls for a while, but if I'm not too stiff tomorrow I'll increase the weights for the bench presses and rowing to 15# for each hand on Thursday (because I work alone without a spotter, I use dumb-bells for almost everything.)

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No Veal

Posted at 8:47 pm MST to Technology

Frittura Dousa is traditionally the starch in a course that includes sausage, breaded veal cutlets, and sauteed carrots and spinach. I don't have veal. I have never seen veal in a Colorado supermarket in all of the years I have lived here: this is beef cattle country, not dairy country, and veal tends to be a by-product of dairying.

I'm very pleased with the way the fritters came out this time. Instead of trying to put them into the pan immediately after I dunked them in flour, egg and plain breadcrumbs, I set them on a plate while I worked on breading more of them. I think the delay let the crust sort of consolidate before the pieces went into the oil.

I only remember Mom and Nonna using two layers: egg and breadcrumbs. But I make fried, breaded anything so rarely I need the help of the flour to get it to work at all.

Nonna always mixed the last of the eggs with the last of the breadcrumbs and made a sort of scrambled egg thing after all of the fritters and veal were cooked. I'm not bothering with that step.

The sausages were Johnsonville Mild Italian. I prefer the Sweet Italian, but these are OK. They will go well with my bland batch of mac and cheese as well as with the Frittura Douse.

I think I cooked things in the wrong order... Cooking the sausage after the fritters and before the carrots would flavor the pan for the carrots. And I'm going to swish the spinach through the sausage pan to sort of deglaze it before I put the spinach in the fridge: the plain spinach I ate with my meal was kind of boring and not tied into the rest of the meal as well as if it had been sauteed instead of steamed.

To save refrigerator space, I put the uneaten sausages into the same Corningware as the spinach. The carrots get their own Pyrex container: I cooked a whole pound of baby carrots, so they will be used in several meals.

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