Monday, September 10, 2007

Nutrition Is Important

Yesterday I paid the price for my poor nutrition on Friday and Saturday. My legs were very sore. Much more sore than they would normally be after a ride of this length. This forced me into an unplanned rest day.

RUBBER BUGGY BUMPER COVERS

Since there was to be no training I worked on the MR-2. My task today was to prep the rear rubber bumper cover. Normally, I'd just replace the cover with a new one. However some the bracket bolts are severely rusted. I'm afraid if I got it off, I won't be able to get the replacement on. So, I'm stripping all the existing paint off, back to the bare cover.



Notice how uneven the paint is. It's also spider webed really bad to. I suspect there was no flex additive used...



Because the repaint done by the previous owner is so thick, I started out with 80 grit. I had to be careful not to cut into the plastic cover with this rough of a grit, as filling sanding grooves isn't much of an option.

After this I hit it with some 220-grit, wet. and ended up with this...



There's still some clean up and detail work to be done, but this is the bulk of it. Car painting isn’t for the obsessive-compulsive. And I must remind myself that this car is (by no stretch) worth a *perfect* paint job.

Next session, I will prep the front bumper cover...

COOKING OUT, EATING IN

I grilled up some chicken breasts and fajita meat also on Sunday. I started by marinating the chicken and beef in a mixture of /Jack Miller's bar-b-que sauce/ and vinegar. I let these sit for about 2-hours. In the meantime, I fired up the grill...



Nothing like a nuclear-esqe fireball in the backyard... While the grill was getting ready, I also made the basting sauce.

For this, I used about 2 parts Jack Miller's, 1 part sesame oil, 1 part vinegar, a big dash of balsamic vinegar. Heat until the components are able to be mixed together, and it's ready. Apply with a brush each time you turn the meat.

Here is my happily glowing grill...



And here are my chicken fajitas, ready to be rolled up and devoured...



PREP COOKING

After feeling the effects of poor eating I’ve vowed to be more careful with my nutrition. Being a guy on-the-run it’s often difficult to find time to cook. And sometimes, I just outright forget like last Friday. And even more times, I just get lazy.

So last night I borrowed an idea from the Supper Studio in Baton Rouge. The idea is to do all (or most) of the preparations for your meals at once. I thought I’d give it a try this week. I prepped for several meals by chopping tomatoes, onions, peppers, left over fajita meats, and grating cheese. I also repackaged a bunch of grapes into individual baggies and boiled some eggs. I like to have these for snacks (egg whites only) in the morning. I did this, because I like to snack on grapes at work. But the odds of me futzing around with a boiling eggs and packing up grapes, when I’m bleary-eyed and rushing off to work are about zero.



Now during the week, I don’t have to drag out the chopping board, spend the time to chop veggies, and then clean up the ensuing mess. I’m a very messy cook. Nor do I have to deal with teary eyes from chopping onions. It saves time, reduces the dishes I have to do during the week, and makes cooking much less of a hassle.

ONE LAST THING...


GEAUX TIGERS!
...

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