A use found for Foursquare!

  • November 28, 2011 12:01 pm

I’ve been using Foursquare for several years now, mainly just for my own personal amusement. I bet it would be a more fun tool if I was ten years younger and could head out to the bar if I saw several friends checking in somewhere. However, until recently I mainly used it to remind myself the name of restaurants I’d eaten at.

Recently my wife and I moved our Restaurants/Bars/Activities To Do list into a Foursquare list, and now I feel like I’m actually getting value out of the time I spend in Foursquare. My wife and I both read a lot of blogs, restaurant reviews and magazine articles that have great recommendations. For the last several years, we’ve had a Google document where we gather all these recommendations, and we’d occasionally review it and pick out one or two to do on a particular weekend if we’re heading out. As the list grew it got to be somewhat cumbersome. If we found ourselves out in a neighborhood we weren’t familiar with we’d review the list, but we always had a hard time figuring out what was close to where we were.

Now that we’ve moved the list to Foursquare, we’ve actually been doing the things on our list instead of just curating it. Every time we’re out and have a bit of time to kill, we’ll just pull up the Foursquare list, sort by nearby, and actually go to one of the places on our list. Last weekend we were out east, noticed we weren’t too far from Good Girl Dinette, and we had a wonderful meal. (Awesome Imperial Rolls and Curry Chicken Pot Pie!)

Checking in everywhere I went definitely fed some OCD part of my brain that wants data collected about every facet of my existence. Now that we’re using the list feature, I feel like Foursquare is actually filling a need and improving my life. That’s more than I can say about many other sites out there.


  • August 10, 2011 11:10 am

This morning I came across Marco’s post on Joulies, small metal inserts meant to stabilize the temperature of a cup of coffee. He doesn’t recommend them, but at the bottom he mentions the travel mug he owns, the Contigo. It got me thinking about our current travel setup.

We’re currently using Keep Cups. They’re fine for bringing the last cup of coffee in the car, and the seals stand up to mild sloshing, but absolutely do not hold in coffee if on their sides. They might be nice for somebody who buys a lot of coffee shop coffee and wants to avoid using a lot of paper cups, but they’re just not great as travel mugs.

I did a quick search of Marco’s site hoping he had a clear travel mug winner, but unfortunately the last time he mentioned it he couldn’t recommend any strongly.

I’ve certainly had the same problem myself. My favorite so far was a set of sealable mugs I bought at Costco several years ago. They were unbranded as sold at Costco, but I think they were these Contigo Extreme mugs. Mine came as a set of two, one with the handle and caribineer clip, and one with no handle. The caribineer clip is a bit silly, I was never sure what exactly they thought I would be clipping it onto. The one without the handle was great in that it fit in my bike’s water bottle cage, and the seals held up even in that nearly horizontal position.

Those were wonderful for about three years. You could fill them with coffee and toss them fearlessly in a bag, they just never leaked or came open. Sadly, last fall their rubber gaskets failed at about the same time. Maybe I should have spent more time trying to repair them, but I decided to let them go. Now that I know what brand they are I may order another one or two, but it looks like only the ones with the handles are available now.

Before I order another Contigo Extreme, does anybody have any travel mugs they do recommend? My criteria are mainly excellent seals (can sit horizontally without leaking), good heat retention, and easy to drink out of without dribbling.

The New Environs

  • April 7, 2011 12:02 pm

It’s been quite a while since we last spoke, and it has been an eventful half a year. My family moved around quite a bit when I was young, but I spent junior high through high school graduation in Simi Valley, California. I left for college in Texas, but pretty much every job search since I graduated, I’ve included Los Angeles on my list of target cities.

Twelve years or so later and I’ve finally hit the jackpot with my current employer. They were kind enough to bring me out to Santa Monica for an interview, and ultimately they made me an offer that made it feasible to return to a place that’s closer to home than anywhere else I’ve lived.

At the same time, it’s very different than I remember. Simi Valley is a good thirty miles out of Los Angeles proper, and I spent more time sitting in my bedroom listening to Nine Inch Nails and The Cure than driving into the city when I last lived here. So my current experience of the city as an adult, living in Westwood (near UCLA) and working in Santa Monica, is very different from what I remember when I was young.

Paradise Falls

Wait a second, aren't we in a desert?

At the same time, a lot of what I loved about the area when I was younger is as I remember it. My favorite weekend activities when I was young were riding my bike from Simi Valley into Moorpark or Northridge, and hiking in the hills surrounding Simi. We’ve returned in Simi once, but have made it out to several other trails in the surrounding hills. For such a populated metro area with such high real estate prices, I’m amazed by how much open land there is in the hills. It really is beautiful here.

Bicycling was definitely a bonus in Florida. A1A running along the coast was essentially a beautifully scenic, nearly trafficless and traffic light-less ride for as long as I could go in either direction from Boca. The coastal routes near where I live here aren’t quite as bike friendly as A1A in Florida, but I still find this an incredibly bikeable city. We’re certainly not Portland, but the weather here is nice enough that I can ride my bike in to work every day, and I’m rarely honked at riding in traffic. Also, for as spread out as this city is, I feel like things are much closer on a bike than they feel like in a car. I’ve made it from my house down the coast, east to Hollywood, Silver Lake, Chinatown and Downtown, and though I’m not quite feeling up to it yet, there are hills to the north to tackle someday.

The Centurion needs fenders, a better fitting rack, and leather bar tape.  Someday...

Rebuild still in progress.

The bicycle community here is so much better than Florida. There are the same road/triathlon bike shops we had in Florida out here, but plenty of other types of shops as well. Plenty of places to buy beach cruisers, fixie specialist shops, and even places that carry bikes I’ve drooled over but never been able actually see in person. Orange 20 carries Surly, has a great selection of urban bikes, longtails, and just a massive selection of bags and panniers. Flying Pigeon seems to be the place to go for the even harder-to-find stuff. So many bikes there I need to find room in my budget for. The Pashlery Roadster is just ridiculously gorgeous, but I think it may be the Gazelle Cabby that’s in our future since we’re expecting a son in August.

In the meantime, I’ve taken advantage of the active Craigslist used bike section. I bought a late ’70s/early ’80s Centurion road bike that I’ve been working on the last few weeks. LA has several bike repair co-ops that have tools and repair stands they rent out at a reasonable rate. The closest to me is the Bikerowave, and that’s where I’ve been doing my rebuild work on the Centurion. The co-ops are great for those of us who don’t have room in our small places for bike repair stands or tools.

But I suppose I’ve rambled on enough, and I haven’t even made it to the wonderful food, the great music that makes it through here, the friendly people… Suffice it to say I’m very happy to be back.

Hey There Blimpy Boy

  • August 14, 2010 9:16 pm

Rebecca At Goodyear Blimp BaseMy wife has always been good with surprises. When we were first dating, she took me on a surprise date to a minor league hockey game at Kemper Arena in Kansas City. (I don’t think I even knew KC had a hockey team at the time.)

My birthday was late in July, and Rebecca told me to keep the morning of the Saturday after free. We have a long list of restaurants to try, so I assumed this was going to be a new breakfast or brunch place. I didn’t press, and she didn’t give up what she had in store, so we set the GPS for an address and drove out.

Blimp and SkyWhen I made the turn onto Dixie Highway, I knew what she had planned. We’ve often driven by the Goodyear Blimp base, and I’ve told her it would be fun to go see it sometime. She had called the office and set us up for a tour. We arrived at around 9:00, and the ground crew arrived to take us into the hanger.

There are three Goodyear Blimp bases in the US: One in Akron, Ohio, one in Carson, California, and one here in Pompano Beach, Florida. The Pompano Beach base houses the Spirit of Innovation, the blimp that you often see while relaxing on the beach in South Florida.

Ryan and Rebecca In Front of GondolaThe blimp was moored by its nose to a tractor pulled sled. We had about half an hour to see the blimp and take pictures. The ground crew was nice enough to get one of Rebecca and I in front of the gondola. I was hoping to get a look at the camera, but it’s stored elsewhere and they only attach it when it’s needed for an event.

The other side is where the LED array is attached. I expected it to be a lot more dense than it actually was. It’s a net of 3,780 boards, each containing an outer ring of red LEDs and red, green and blue LEDs on the inside.

Apparently blimps can stay airborne for up to 24 hours, but their usual service is regional. When they need to travel long distances for an event they’ll cover about 300 miles a day on route. They’re tracked by a fleet of three ground support vehicles.

Blimp Being TowedTime was up on the tour, and the crew walked us out of the hangar to an observation area and the tractor towed the blimp to the launchpad. It took a while to get the blimp set up. You need to know somebody to actually get a ride on the blimp, but once the blimp was on the launchpad a golf cart took the passengers out and they launched.

Thanks Bex, I’m glad we got to get out to see it before we left Florida. We took more photos, and the rest can be found out here. Now we just need to find somebody who knows somebody to get us up in one next time. Tours are free and definitely recommended.

Pulled Pork In The Weber

  • March 21, 2010 10:08 pm

I bought an extra thermometer because I break these all the time.It’s been a while since I’ve barbecued, and quite a while since I last took notes and remembered to record them. Since moving down to Florida, I’ve made several briskets and a few racks of ribs. A neighbor getting me interested in Formula 1 racing means I’ve been up early enough weekends to do some smoking.

No F1 today, but we needed to spend a day at home taking care of some tasks, so I fired up the Weber today. I’ve never tried it before, so I decided to make pulled pork. I picked up a pork butt (which counter-intuitively comes from the shoulder of the pig, I learned today) at Smitty’s down in Coral Ridge. Last night, I rubbed it with about 2 teaspoons of what was left of the rub from my last brisket, then mixed up a bit more rub from some mustard powder, garlic powder, Hungarian sweet paprika and cayenne pepper. There it sat overnight.

After having been on for a couple of hours.It was quite a pleasant day down here in Boca Raton, but a bit windy. Luckily the Weber held its heat pretty well. I flirted with buying a real smoker over the holidays, but decided against it as we’re about to buy a house. (Maybe it’s time to build a real smoker? The house we have our offer in on does have a backyard that needs work. Built in brick smokehouse as part of the patio renovation?) A little drilling and a few screws to reattach the handle, and the Weber was back in action.

The pork butt went on at 7:28 this morning. A bit later than I was hoping, but I overslept a little and the aforementioned grill repairs took a bit of time. Once getting the meat on the grill, I ran over to Publix to get a few supplies, then came home and made my mop. Today’s consisted of:

I had to come to Florida to find a nice mop like this?2 16oz Cans Busch
1/2 medium yellow onion, chopped
4 cloves garlic, chopped
1 tbsp. vegetable oil
1 t salt
1 t pepper
1/2 t cayenne pepper.

Got that to a boil briefly, then it sat on the stove the rest of the day. My first addition of extra charcoal was a bit overzealous, and my temperature spiked to about 300° for about half an hour. Finally I removed a bunch of the coals, the temperature came down, and it stayed right in the ideal temperature of 215°-225° from there on out. I used up the morning’s mop around 1:00 or so, so I switched to mopping the meat with one of the other cans of Busch. (The fourth can seemed to have disappeared somewhere along the way.)

A coworker of mine has heard my complaints about Florida Barbecue one too many times and suggested I try Blue Front barbecue sauce. I guess these guys used to run a restaurant down here, but now they just sell their mustard based sauce. My coworker bought me a bottle last time he had access to it, so I thought I’d try it on tonight’s pork. It’s not the style of sauce I normally use, but it was excellent on pork.

For sides, we had to use up what was left in the fridge. Our salad was roasted beets tossed with feta and a red wine shallot vinaigrette. We finally figured out that wrapping beets in tin foil before roasting really helps the skin removal.

Bex also made some awesome smoky black beans. The beans were some of the best beans Bex has made, and she’s been making awesome beans weekly for the last year or so. We love our meat from Smitty’s, but another recent discovery is Emil’s Sausage Kitchen down on Federal Highway in Deerfield Beach. Now only are they wonderful for brats during football season, but they sell gigantic, smoky ham hocks that can just make a pot of beans. (And cheap!)

As for the main course, the sandwiches were delicious. Just the right amount of smoky, and I dare say that the mustard based sauce was nicer than my normal spicy tomato based sauce would have been. I’m glad I rememberd to get buns to make the meat into sandwiches. I just wish I had made cole slaw to go on buns. I’m very curious to try a vinegar/pepper sauce next time I try this.

For Next Time: What we ate was delicious, but since I didn’t get the internal temperature up as high as it should have the very center of the cut was still not quite as tender as the rest. I think those tougher center portions will make wonderful leftovers reheated in the oven. Also, there were bits that were tough, again I think a result of not quite being cooked long enough. (Depsite over twelve hours in the smoker.)

Still, I’ll put what I made up against any of the local restaurants I’ve been to. I didn’t go overboard with smoke, but it was exposed to enough smoke that it had a depth to it that I don’t find in the bland pulled pork I’ve had down here. Hopefully, next time I throw one of these in the Weber it’ll be at my housewarming barbecue. See you there.

Beer Snob Bicycle Pub Crawl

  • March 7, 2010 9:18 am

LogoDeep in dark days of Booze Free February, my wife and I saw a post on Miami Bike Scene for the Beer Snob Bicycle Pub Crawl. It’s like this event was tailor made for me, falling just outside my self-imposed beer moratorium, and a wonderful chance to find some places for good beer in Miami while getting a bike ride in. My wife was nice enough to put together an afternoon/evening of Miami exploration herself, and dropped me off at Lincoln Road, where I walked my bike in to Zeke’s Roadhouse.

I’ve noticed Zeke’s before when we’ve been down at the Lincoln Road Mall, but I’ve never gone in. It’ll definitely go on my short list of places to go in Miami when I have friends in town. Four dollars for any of their excellent beers is what passes for a killer deal in Miami. I started off with a Titan IPA, which was a wondeful way to start the evening. When I arrived, I estimated there were 20 or so bikes chained together in front of Zeke’s. As I finished my Titan and moved on to a Black Bavarian (that was a Wisconsin beer?), people kept rolling in. I’m a terrible estimator, but I’d say we were at least a crowd of 100. With 224 confirmed on the Facebook page, I’m sure it was more.

I saw people mounting up, so I latched on to a group heading to the second location, The Abbey Brewing Company. The ride over was incredibly pleasant and the weather couldn’t have been nicer. The Abbey brews their own beer, and I started out with their IPA, which is hands down the best homebrewed/brew pub IPA I’ve ever had. I ran into the owner of one of our favorite places in Ft. Lauderdale, Brew Urban Cafe. I definitely wish there were more places like his in our area.

The ride to The DRB was definitely the most scenic, taking us over the Venetian Causeway down to the bar across from the Adrienne Arsht Center. The DRB was mainly full of people either on their way to or from Wicked, but was another nice place I didn’t know existed. I got a bit less adventurous, and went with my old standby, a Dogfish Head 90 Minute IPA. Having arrived at The DRB with one of the first groups, I got the Dogfish Head pretty quickly. By the time I finished it, I decided I needed something with some caffeine. The rest of the group had arrived by now, and I didn’t want to fight the crowd at the bar, so I rode over to a convenience/liquor store up the street.

I made my purchase, and started riding back to the bar. I got stopped at a light on the corner by the liquor store, and there was an older woman heading my direction on a bike stopped as well. I asked her if she was heading back to the bar as well, and she said, “No, I don’t really do that. I’m just out here trying to make some money.” I inquired as to her line of work, and she replied, “Sexual healing. Lots of men enjoy my services.” Even the prostitutes on bikes. Now that’s a bike town.

The last ride turned out to be the roughest, heading from the Arsht Center all the way down to The U. Not a super long ride, but the whole crowd is, um, in the spirit of the evening by this point, and it seemed that people who knew where they were going were few and far between. (I did not know where I was going myself.) The pack I was riding in hung together fairly well, but started to space out quite a bit. Finally we made a right turn, and most of the pack rode right up the ramp onto I-95. A group of six of us decided that might not be the wisest move and broke off to stay off interstate highways.

We took side streets down until we made it to Dixie Highway, then got on the excellent off road path underneath the Metrorail. I busted a pedal on the way in (damn cheap pedals, I’ve had nothing but problems with these), but arrived there safely just a few minutes before my wife. I said goodbye and got on home.

All in all, about 13.5 miles of riding. The crowd was definitely mainly Miami locals, but I ran into quite a few people from the Ft. Lauderdale area. It would be great if we could organize an event like this further north. I felt a bit silly driving 45 miles to go ride my bike, but I’d definitely ride out for something like this in Broward County. Thanks again to the organizers, I had a blast.

Dry February – The Aftermath

  • March 1, 2010 9:32 pm

Weight Chart 2009-03-01Well, I kept my word and remained dry for the entire month of February. Weight didn’t really come off any more, but didn’t really go back on either.

I think the weight loss was more attributable to exercise. I was pretty good early in February, but hurt my feet later in the month and wasn’t going quite as strong later in February.

February turned out to be a rough month to go without beer. I missed the Boca Raton Beer Meetup‘s February meeting, which was at the new Funky Buddha. I’ve been looking forward to checking out their new space since I heard about the remodel, and to try some of their homebrew. Since I missed the February meetup, I guess tomorrow is the night.

A friend from Kansas City was in town for Future of Web Apps, and I got to meet up with him at the always wonderful Sra. Martinez. The food was wonderful as always, but I wasn’t able to have one of their wonderful cocktails. I did drink a Pisco Sour vicariously though my pal, though.

March first has come and gone, and I don’t feel the need to break my fast just yet. There is one beer in the fridge, but it’s a Miller Chill left over from my parents’ visit in January. It wasn’t much of a temptation in February, and it isn’t now either. I do have some decent Scotch, but I think I’ll hold out and let one of the Funky Buddha’s own beers break my fast. See you there tomorrow night.

Florida Barbecue is Terrible

  • February 16, 2010 9:41 pm

When we moved from Kansas City to Boca Raton two years ago, food was our biggest complaint. Kansas City has an excellent food scene, with wonderful restaurants ranging from the divey to the upscale. With two years of reflection, I think it’s fair to say that average restaurant quality in Kansas City is much better than average quality in South Florida. Down here, we’re disappointed more than we’re pleased.

Given two years, though, we’ve found some gems. Nice Indian, good Vietnamese, wonderful Korean. For fine dining, we usually head into Miami to visit Michy’s or Sra. Martinez. Sushi is abundant, even if it is weirdly always paired with Thai.

What South Florida just does not have, though, is good barbecue. I’ve spent my time in barbecue country. I went to school in Houston. I lived in Fayetteville, Arkansas before moving to Kansas City, where I learned what it’s really about. I’m no regional purist, though. During our move, my wife and I grabbed dinner at a small joint in Paducah, Kentucky that served some of the best pork I’ve had in my life with a wonderful thin vinegar/pepper sauce. (Some of my best friends eat mustard based sauces.)

But when it comes to Florida, our options range from the absolutely terrible (most) to the somewhat tolerable (few). One of the first places we tried when we moved down here was Red’s Backwoods BBQ. Red’s kind of sets the theme for South Florida barbecue in that it’s a bit cafeteriaesque. Sides come as scoops of bland mush, the meat has little flavor, and the sauce is sickly sweet. It’s not the worst we’ve had since we’ve lived here, but we haven’t felt the need to go back.

Shorty’s falls into this same cafeteriaesque category. I don’t know if they have a real smoker here, but the food comes out tasting more like it was finished in an oven. Ribs were somewhat tough, and again a sickly sweet barbecue sauce accompanies your tough meat.

I recently went with some friends to Rock n Roll Ribs, a new restaurant opened by Nicko McBrain, the drummer for Iron Maiden. The ribs here actually were not bad, and when I requested it, they brought me a hot barbecue sauce that was better than anything they had out on the table. However, I just can’t forgive them for their brisket. It was strangely juicy, more a pot roast than a barbecue brisket. But worst of all, they sliced it with the grain. The brisket portion of my combo platter was a pile of ropy, long, tough muscle fibers. I still get the chills when I think of it.

On the more positive side, Jack’s Bar-B-Q Smokehouse in Ft. Lauderdale definitely has real smokers. Shopping in the area, we were lured in by the smoke that wafts across Oakland Park Blvd. While there, we noticed a guy at the next table wearing a Chief’s hat and talking about KC. We struck up a conversation with them. One was a transplant from Kansas City who had been in South Florida for five or six years. The other was a friend visiting from KCK. He claimed it was the best he’s found in the area. I tend to agree. It’s definitely the best we’ve been to down here, but it would be average back in KC. Maybe a Bates City level operation.

One nice surprise was Ribs 2 Go, a roadside rib purveyor we drove by after a long day in Miami that we had no desire to cook after. The ribs were excellent, the best we’ve had down here, and served with a great spicy mustard based sauce. (Though we only used it on some since we had just a bit of my Night Of The Living Bar-B-Q Sauce to use up.) But at $20 for a rack of ribs plus the drive down to Miami, this isn’t something we’ll be doing again any time soon.

So what is the best barbecue we’ve had since we’ve been down? That would have to be the two pounds of Oklahoma Joe’s pulled pork my wife’s parents brought with them last time they visited. Short of that, I think I just prefer to stick with what I can do in my Weber.

How To Make The Best Popcorn

  • February 16, 2010 8:59 am

I’m a big fan of popcorn. I had my flirtation with microwave popcorn during college, but I went back to popping on the stove like mom and dad as soon as I had decent cookware. So I was pretty excited when my wife shared this recipe with me for “Perfect Popcorn”. It describes a stovetop technique involving bringing oil to temperature, adding kernels and removing from heat for 30 seconds before returning to the burner. The claim was that this will cause every kernel to pop at the same time, so you will pop every kernel without burning any.

Sunday I decided to give it a shot, and it pretty much failed for me. When I returned the pan to heat after waiting the 30 seconds, no popping ensued. After another 30 or 45 seconds, popping started slowly, then popped normally until it slowed, at which point I had about a normal number of unpopped kernels. The popcorn popped, but it really wasn’t much of an improvement over my normal technique.

I’ll tell you what matters, though: Ingredients. First, think about moving past Orville Redenbacher store bought kernels. About a year ago I purchased a sampler package from Crown Jewel Gourmet Popcorn. I bought the insane twelve pound sampler pack just over a year ago, and I’m about one pound from finishing it up. They haven’t all been winners, but the ones that were are worth the extra price. Some of my favorites include the small varieties. They’re small as kernels and they pop into tiny kernels of popcorn about half the diameter of what you see in the store bought varieties. It’s just kind of grab a handful of mini-popcorn. Of the small varieties, baby pearl was my favorite. In addition to the small size, it has a light hull, so you end up with fewer sharp pieces of hull.

The pocorns also varied in flavor. Of the varieties I tried, the fiery garnet had the deepest corn flavor. Other varieties came in different colors, but mainly it was hull coloration. When popped, almost all the popcorns popped white or slightly yellow, even the purple and red varieties.

Butter makes a big difference too. We normally keep unsalted butter around the house, but we make an exception for popcorn. Salted butter goes a long way to giving popcorn the saltiness you want. When we come across it, I buy a stick of Kerrygold‘s salted butter. It has a nice deep flavor that really stands out on popcorn. For salt, we use kosher salt. It has a bit of crunch to it and doesn’t have that off taste the iodized salt can sometimes have. I’ve tried rock salt with several different kinds of rasps, but just haven’t been able to get that to work.

Technique wise, there are a few tricks I’ve learned. I add oil to the pan, I would guess about four tablespoons, and add three or four kernels when I put the oil on heat. I don’t use full high heat, but pretty high. Once the kernels pop, I’ll add the popcorn. I like a lot, and when I make it I eat it with my wife, so I probably use about half a cup, enough to cover the bottom of the pan and almost start a second layer of kernels. Once the kernels start to pop, crack the lid to allow steam to escape. (I forget to do this a lot, and it really does make a difference.) Shake the popcorn every once in a while to keep the same kernels from contact with the bottom of the pan.

When popping a large amount of popcorn, even with shaking I’ll end up with some kernels burning and sticking to the bottom. This tends to happen once enough popcorn has popped that the kernels will no longer throw themselves out of the pan if you take the lid off. At this point, I’ll remove the lid and give the bottom a few stirs with a long metal spoon, then toss again. This will break any stuck popcorn free so it won’t burn too much more. Be sure to put the lid back afterwards to keep as much heat as possible in the pan. Once the rate of popping slows to a few seconds between pops, pour the whole thing into your popcorn bowl.

Buttering takes some time too. I’ll melt the butter in a measuring glass with a spout until there is just a bit of solid butter left. Then stir to smooth out the butter. It’s probably just my imagination, but I think it tastes better when it isn’t melted completely. Be careful when adding butter to the popcorn. If you add butter too quickly, you’ll have a few kernels absolutely saturated with butter and a bunch of dry kernels that you weren’t able to get any salt to stick to. I love my super wide metal bowl. It lets me toss the popcorn while I’m adding butter to make sure I get everything well distributed. Now drizzle the butter as slowly as you can pour from the spout, just going over the top layer. Sprinkle some salt and toss. Repeat until it tastes good.

Now enjoy your movie!

Booze Free February

  • February 11, 2010 12:29 pm

Weight Chart As Of 02/11/2009Taking my friend Hanh’s lead, I’ve decided to give up alcohol for the month of February. So far it hasn’t been that much of a problem. The Super Bowl was odd (maybe that’s why I got so upset with the commercials) and I’m a bit sad that I’m going to miss the Boca Raton Beer Meetup’s meeting at the new Funky Buddha, but all in all I’m not missing it too much.

I started training for triathlons back in June or so. Back then, weight started coming off, particularly as my races in October and November approached. Since then I’ve kept training, but the weight loss kind of stalled.

I’m not yet at a new low, but the trend for the last week or so is looking good. If beer is really what’s keeping me from dropping the rest of the weight, is this the end of beer for me? If this really is it, maybe I need a new strategy. Only better, more expensive beer so I’m forced to drink less of it? Only drink when I’m out? Michelob Ultra, god forbid?