Monday, January 31, 2011

I'm ALIVE! Hell week at work is OVER!

This snow pile gets bigger and bigger. I can't even
walk directly to my mailbox anymore. More snow this
week even. UGH!!!

Friday, January 28, 2011

Weekly Weigh-In: 1/28/11

Weight: 124.5
BF %: Unsure
Measurements: Unsure

and today is totally saturday! I just had to put this up for the record.

Wednesday, January 26, 2011

Work is all-consuming

I haven't been blogging.

I'm sorry to my few readers.

I've been working ridiculous hours at work to get something ready to show to the customer.

It's causing me a great deal of stress. I don't sleep well because it's always on my mind. I have nightmares about the code not working in the lab. I have meltdowns when things don't work in the lab and aren't actually dreams. I just want everything to work perfectly so that it will reflect well on my abilities.

So, my few and dedicated readers, that means I will be blogging regularly again next week.

I plan to have a kitchen adventure next week and make doughnuts, both the cakelike and yeasted kinds. There will be pictures on Monday, and a tip on Thursday.  Next week will be normal!

Monday, January 24, 2011

More vacation pics!

I ended up working most of this weekend and as such, have no pictures of my own to share with everyone. However, I do have a few that Eric took while we were in Florida. Here they are:
On our way to Todd English's bluezoo lounge in
the Dolphin

Friday, January 21, 2011

Weekly Weigh-In: 1/21/11

Weight: 124.4 
Body Fat: 19.5% + 3% = 22.5%
Measurements: 34"-26"-33.5"-18" 

There's a topic that has come up on the Calorie King forums with regularity over the last two years of my subscription.  

That topic?

Thursday, January 20, 2011

Kitchen Adventure: German Chocolate Cake with Coconut-Pecan Filling

Today's the annual potluck for the German programs at work. This is the third one I've attended and it definitely lends itself to my goal of cooking through the entire Baking Illustrated cookbook.  I chose the German Chocolate cake with Coconut-Pecan Filling (dur!) for this year's potluck.
No frosting!
 More pictures and a review of the recipe after the jump!

Tuesday, January 18, 2011

Exercise and the Introvert

I'm coming out of the proverbial closet.

I'm an introvert and I enjoy exercising by myself.

There! I've said it, but what does that mean?

Monday, January 17, 2011

Friday, January 14, 2011

Weekly Weigh-In: 01/14/2011

Weight: 123.6 
Body Fat: 19.8% + 3% = 22.8%
Measurements: 34"-26"-33.5"-17.5" 

Life is pretty good right now.  I'm quite pleased with this post-vacation weigh-in, it makes it look like I didn't even go on vacation at all. And! I'm finally over the cold I caught in Florida. Thank goodness, because all that sniffling was starting to get really annoying. I looked like Bozo the Clown for a few days, my nose was so raw!

The next few weeks are going to be extremely busy for me at work, so I'll probably have to put my food choices on autopilot even more so than they are now.  I will also have to remember to eat, since I have a tendency to forget to do that when I get wrapped up in a task.  

Next week's Baking Illustrated recipe is Cranberry-Nut bread.  I can guarantee you that it won't be Cranberry-Walnut bread though!

UPDATE: I'm including a link (here) to the photos from my Disney race. I'm looking to get two pictures, but I'm not sure which two. Post your two faves in a comment!

Hope everyone has a good weekend! :)

Wednesday, January 12, 2011

Vacation's Revelations

I'm sitting in the blissful silence of my apartment, watching the snow whirl outside and eating a homemade crunchy pizza. No television, no radio, no sound except the whirring of my computer and the snow plows in the parking lot. It's perfect and rejuvenating after such a strenuous albeit enjoyable vacation.


Vacation isn't supposed to be strenuous?

More after the jump...

Tuesday, January 11, 2011

Kitchen Adventure: Banana Bread

 When you think about banana bread what comes to mind?

To me, banana bread's key qualities are it's moistness and richness of flavor.  When I bite into a piece of banana bread, I think it should be delicately moist with a delicious rich banana flavor regardless of whether it's fresh out of the oven or room temperature.

Read on after the break...

Friday, January 7, 2011

Weekly Weigh-In: 1/7/2011

It's that time of the year where I write the wrong year for about two weeks! Luckily I caught myself when I made this post.

No official weigh-in this week because I'm on vacation in Disney. Sick on vacation in Disney I should say.  Why is it that I only ever get sick when I travel? :( Normally I'm an absurdly healthy person.

I did manage to run the 5K in Epcot whilst sick though.  I thoroughly enjoyed it, especially when I ran by the France pavilion and Ratatouille waved to me. :)

Pictures to come on Monday. Everyone have a wonderful weekend!

Wednesday, January 5, 2011

Debunked!: The "Fat Burning" zone

There's a popular idea among exercise literature that low-intensity exercise burns the most fat calories.

This is a myth. Complete and total bunk serving only to confuse.

Every time you take a breath, you inhale more molecules of oxygen than you exhale molecules of carbon dioxide. The ratio between these two numbers is the respiratory exchange ratio. By measuring this ratio we can determine the respiratory quotient. The respiratory quotient is a measure of which fuel source (fat or carbohydrate) is currently being used by your body to generate energy to sustain an activity.  Let's take a look at the chart below:

Tuesday, January 4, 2011

Kitchen Adventure: Ciabatta

There's something magic about making your own bread.

It's simple and rewarding to create something delicious from just four ingredients.   And yet with the ready availability of sliced, preservative-laden bread, we grow further from the true essence of bread.

One of my favorite types is ciabatta. Ciabatta is a tradional white Italian bread, which literally translated means "carpet slipper" (no, not the delicate and lovely kind) and is commonly a sandwich bread.  I used the Ciabatta recipe in my copy of Baking Illustrated.

Ciabatta, like sourdough, is made through a two-step baking process known as the sponge and dough method.  Sponge (a simplistic dough usually consisting of water, flour and yeast) is allowed to ferment for a lengthy period of time. In the case of the ciabatta, the sponge was allowed to ferment overnight.
Prepped and ready to...sit overnight!
12 - 14 hours later...

Monday, January 3, 2011

Welcome to 2011!

Eric brought me roses for our NYE dinner date in. :) <3
More pictures after the break...