Sounds great! nutritious as well. Do you ever go sans belt?
[quote]timmyo wrote:
Sounds great! nutritious as well. Do you ever go sans belt?[/quote]
I’ve been sans belt for the past 5 years. I only bought it like a month ago, my all time PR of 280 was done beltless. I suppose I have no excuse then right?
not for me to say.
More info on the salmon baked with kale, please. Did you put raw kale in with the salmon? Did you wrap up the whole thing in foil like a packet? I LOVE kale, but need ideas to make it husband-palatable.
[quote]kimbakimba wrote:
More info on the salmon baked with kale, please. Did you put raw kale in with the salmon? Did you wrap up the whole thing in foil like a packet? I LOVE kale, but need ideas to make it husband-palatable.[/quote]
I buy my salmon filet frozen for easy use but it’s basically 2 filets of salmon placed in a lasagne dish, cover with chopped kale, stems removed. The throw a good hanful of fresh chopped dill over both, finally top with a nice generous drizzle of olive oil, salt and pepper. Cover baking dish with tinfoil (or lid if you have one). The idea is to preserve the humidity and make the kale tender and the fish moist. From frozen I bake in 350 degress convection oven for 30 minutes. If you are using fresh, bake for 20-30 minutes (not convection) depending on the thickness of the steaks. I’d check after 20 to verify “doness”.
if all else fails, add bacon.
serve on top of rice medley.
Food talk.
I love kale.
Back to the back bends: I can do these now. No problem. But I have little to no arch on the bench. What gives?
We need to have a T-Nation Top Chef comp. Wilks formula big three lifts and then one hour cook off.
[quote]kpsnap wrote:
Food talk.
I love kale.
Back to the back bends: I can do these now. No problem. But I have little to no arch on the bench. What gives?[/quote]
you might find a few stretching tips here.
Have you tried recreating an arch on the tip of your toes? That is actually easier for me, and then progress to flat fat? My coach mentionned tight hammies and achiles for me. Also the unracking usually flattens me out. Try making the arch and having someone pass you the bar?
just afew ideas.
[quote]JoeGood wrote:
We need to have a T-Nation Top Chef comp. Wilks formula big three lifts and then one hour cook off.[/quote]
my squat might fail me but my scallop tartare, duck breast in port and creme brulee Grand Marnier never will!!! muahaha. 
I’m no cook, but the salmon and kale dish sounds easy enough even for me. I’d like some right now!
[quote]nlmain wrote:
[quote]JoeGood wrote:
We need to have a T-Nation Top Chef comp. Wilks formula big three lifts and then one hour cook off.[/quote]
my squat might fail me but my scallop tartare, duck breast in port and creme brulee Grand Marnier never will!!! muahaha. ;)[/quote]
I think someone on this site has a picture of me cooking bacon and eggs in my boxers.
My fried chicken with gravy and cheese grits > all.
Its not surprising that lifters are good cooks - food is vital!
Mmm…Mainy! Tartare…love raw meat in all its glory! I bet your house smells amazing at dinner time.
[quote]kimbakimba wrote:
I’m no cook, but the salmon and kale dish sounds easy enough even for me. I’d like some right now![/quote]
you can’t fail. The tinfoil/lid keeps the fish from going dry. try it and let me know. If something comes up we will trouble shoot it together.
Frenchy the food coach.
[quote]JoeGood wrote:
[quote]nlmain wrote:
[quote]JoeGood wrote:
We need to have a T-Nation Top Chef comp. Wilks formula big three lifts and then one hour cook off.[/quote]
my squat might fail me but my scallop tartare, duck breast in port and creme brulee Grand Marnier never will!!! muahaha. ;)[/quote]
I think someone on this site has a picture of me cooking bacon and eggs in my boxers.
My fried chicken with gravy and cheese grits > all.[/quote]
I must say both meals sound delicious. It’s like comparing squats to deadlifts, my duck being the deadlift of course
[quote]Mascherano wrote:
Its not surprising that lifters are good cooks - food is vital!
Mmm…Mainy! Tartare…love raw meat in all its glory! I bet your house smells amazing at dinner time.[/quote]
Hubbie’s doing homemade pizza with Aragula, sun-dried tomato pesto, mushrooms and beautiful cheese. So, yes my house usually smells quite nice at dinner time.
Decided to skip the gym and work on my creative pics tonight. I’ve been waiting on my background for a month and now between work, gym and family stuff this weekend I knew somthing had to give. I’ll just hit it harder tomorrow.
One of my request was from Maschy - fellow furry lover. My problem is I didn’t want to do something so obvious like paint wiskers on my face or buy a fake costume tail. I decided I would give myself the added challenge of using props in the house so I pulled out a fake fur lenght of fabric that I like to use as a throw in the winter to warm up the place.
I worked on the idea of texture and color, the feeling of wildness, of remoteness. Basically I was trying to convey a soft furry thing that would dwell in a cave…
Here are my best shots. And it is really hard to be both subject and photographer in terms of framing things properly. I often had to retake the same pose a couple times to get it right.
Enough blabbing. Here’s to you Masch.
