[quote]mjnewland wrote:
Listen, sen, if you want to make friends and have people let you run the fan, you need to make the approach a little different. Try this next time:
“Im turning the fan on high. if you f%$#$ing touch it again, Ill fold you up and pack you into a f%##ing beer can. Thanks for your support.”
winning hearts and minds. thats how we roll.[/quote]
Aww man, that’d be great.
What really sucks is I end up feeling silly for needing the fan on ! I kept walking away from where I was set up (which was too far to feel the fan blowing on ‘low’) and I had to move closer to the poor, l’il fellah that was chilly. I felt like a dope when he’s the one lifting air !!!
Oh well…'eff em ! I fell below 200 lbs for the first time in 2 weeks. I gotta get back in the kitchen !!
[quote]SteelyD wrote:
sen say wrote:
Lamb shanks from last Sunday’s dinner.
ShankSey -
How U cook dem lamb shanks?
Dude, we need to have a cook out and a jam. “Grills N’ Guitars”[/quote]
I like the sound of that idea ! 'Cept we need to add “Girls” to the mix.
Let’s see…I cooked them lamb shanks the day my mother in law went ape-shit and stormed out of my house because the neighbor kid threw dirt at another kid and got dirt on her maxima and I refused to go and yell at the kid after explaining politely to her that my kids have broken that neighbor’s window and they didn’t say a word to me cause…it goes with having 10 boys living next door to each other (3 houses total)…so…it was a memorable day.
I think I actually followed a recipe from The Joy of Cooking for the lamb shanks. Rolled the shanks in flour and spices…paprika maybe? Browned them in some olive oil. Took them out of the pan. Added more olive oil. Sauteed some onions and garlic. Added some crushed tomatoes and some middle eastarn spices (can’t remember…cumin, coriander, turmeric and maybe some ginger and cinnamon?) put the shanks back in and popped them in the oven covered at 300 or 325 for 3 hours or so…took the pan out…took out the shanks…used a hand blender on the sauce (the kids don’t like chunks usually) and then served.
Man…that’s got me hungry. I have some leftover sauce in the freezer from that day. Think I’m having pasghetti tonight !
[quote]Hazza1989 wrote:
Hey, did you get rid of that click in the shoulder in the end? If so, how? I have one too (not painful though). [/quote]
One other thing I thought of after reading mythbusters just now…I haven’t done any powercleans in a few months…I was only working up to about 155lbs, but about 6 months ago I was working on 215lbs…the eccentric part really tears you up since there’s no way I could drop the weight…
That combined with not having to clean and ‘lower’ the weight everytime I squat has also given my shoulders some relief.
[quote]sen say wrote:
Today’s work:
Overhead Squats: 45lbs (yes it was just the bar which imo looks less gay than having 10 lb plates on like I will next week)
[/quote]
I dropped that quite a few times when I was first trying to figure out how do these. I always look downright awesome no matter what I do, though.
[quote]sen say wrote:
Today’s work:
Overhead Squats: 45lbs (yes it was just the bar which imo looks less gay than having 10 lb plates on like I will next week)
[/quote]
I dropped that quite a few times when I was first trying to figure out how do these. I always look downright awesome no matter what I do, though.
[quote]sfp wrote:
sen say wrote:
Today’s work:
Overhead Squats: 45lbs (yes it was just the bar which imo looks less gay than having 10 lb plates on like I will next week)
I dropped that quite a few times when I was first trying to figure out how do these. I always look downright awesome no matter what I do, though.[/quote]
I put a fresh ham on my grill’s rotisserie last Sunday. It was about 10 lbs. First time I gave this a shot. I skewered the roast right down the bone which made one side heavier than the other, so the rotiserrie didn’t ‘spin’ exactly even…I just lowered the heat and kept an eye on it…
