Archive for the ‘Fruit’ Category

Strawberry-Banana Smoothies

Monday, September 6th, 2010

Posted by johngl

I’ve come up with a new formula for determining ideal weight.  Forget all that crap about BMIs, spare tires, apples and pear shapes, and every other thing you heard or read about weight vs height calculations.  It simply leads to phrases like “I have big bones”.

My arse!

Cycling daysThere are two things that should tell a man he has gone over the edge:

1. If you have to have to tip yourself forward to see your gentlemanly bits (or heaven forbid, look in a mirror to see them), you’re too damn fat. Don’t even try and rationalize it away.

2. Your body weight in pounds probably shouldn’t exceed your height in centimeters.

The latter works out for me at 78 inches in height x 2.54 (cm per inch) = 198.12.

Currently, I weight 230.  Oops.  And as for point one, let’s just say the boys are starting to play a bit of hide and seek.

When I was doing some competitive bicycling, riding between 275 and 300 miles per week — which isn’t a lot by today’s standards — my Panasonic DX-2000 (the bicycle I’m on in the photo above) and I together, including tools and a tire patch kit, weighed in at 205. In those days, I weighed about 170, give or take a few.

With all of that in mind, along with a string of health issues that have cropped up (uric acid buildup, kidney stones, B12 deficiency, etc) it has come time to do something.

Time for liposuction and a tummy tuck!  Oh, and put in some artificial ab muscles while you’re rooting about in there!

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Pan Seared Scallops with Apple, Avocado, & Banana “Salsa”

Sunday, August 29th, 2010

Posted by johngl

I first “discovered” scallops about half a lifetime ago whilst working on a project near Bangor, Maine. Those first scallops were huge, about the size of a petite cut of filet mignon, and I’ve never seen any quite that large since.

Over the course of time, I tried cooking them a multitude of ways with varying degrees of success. More recently, I learned how to cook them perfectly every time.  For this bit of instruction, I thank Tre Wilcox. About two years ago, he was generous enough to share his scallop wizardry with a few mere mortals during a cooking class.

Pan Seared Scallops with Cherry Reduction and Fruit Salsa
Pan Seared Scallops Atop Fresh Cherry Reduction with Mixed Fruit Salsa

So, what’s the key to searing off perfect scallops?

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Cherry Margarita

Sunday, July 11th, 2010

Posted by johngl

It’s cherry season in the great State of Washington and the most glorious spousal unit and I picked up about three pounds of them earlier this afternoon while wandering the aisles at Costco. Somehow,  eight bottles of wine worked their way into our cart as well. I’m not quite sure how that happens.

Anyway, back to the cherries. When you buy this many at once, you kind of put yourself in the position of figuring out what to do with them. I decided that a cherry flavored margarita wouldn’t be a bad thing.

Margarita's Cherry

And I wasn’t wrong.

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Comparing Apples to Apples

Saturday, September 12th, 2009

Posted by johngl

Everyone knows that saying about comparing apples to apples, but does anyone ever actually do it?  I mean, sure, you go into the grocery store and fondle 50 apples out of the same bin to find the one or two that meet your requirements. Most of these are the same 40 apples that 100 mothers of runny-nosed kids have fondled (and rejected) before you.  It’s a perfect way to spread swine flu.  Who needs a pig?  But I quickly digress.

What I really want to do here is compare apples type to type:  Tentation vs. Pink Lady.

Tentation vs. Pink Lady

Personally, I’m truly a HoneyCrisp man, but I only eat them when they are in season.  I don’t care what the marketing people tell you, they just don’t hold up as well to long-term storage as other apple varieties.  I eat about 10 of them per year, then impatiently wait for the next year’s crop.

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