Nirvana of Peristalsis
(also known as Mike's Flog)
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Nirvana of Peristalsis (also known as Mike's Flog) |
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A Regimen
for Remission Monkey-see, Be sure
to read: Permalinks: Get the
book: Feel free to contact me if you still have questions.
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Saturday, July 07, 2001
What a wonderful day! Laura had a spontaneous idea to drive up to Mt. Lemmon this morning. So we packed up some snacks and our cameras and drove 53 miles from our house, through 3 or 4 ecozones, into the mountains. From 2,800 feet to 9,100 feet; from 90-something degrees to the low 60's! It was great. Lunch: roasted chicken, tossed salad....
An apple, a carrot-walnut muffin.
Weekends are particularly great for grazing. Breakfast, round one: a banana. Happy San Fermin! Friday, July 06, 2001 Dinner: grilled sausages, cauliflower "mashed potatoes", steamed artichokes, and a glass of merlot on our patio. Dessert: walnut-carrot muffins.
I couldn't resist.. I just had to submit this photo to the babes blog! I'm as smiley and bald now as I was back then! :-)
Breakfast: an apple, some orange mousse. Thursday, July 05, 2001 It is a grey, cloudy, windy afternoon. The humidity is pretty high, and there is an occasional drizzle. Just the kind of day I remember from vacations in Vermont in August..only there, these days would last for an entire week (versus a few hours here in Tucson).
Lunch: tossed salad, leftover sausages, greens, and punjab eggplant. Mid-morning snack: orange mousse (not as appealing now that it has completely congealed overnight).
I added a bunch more digipix of the clouds and sunsets over the last few days.
Breakfast: fruit. Wednesday, July 04, 2001 Breakfast: fruit, SCD yogurt. Tuesday, July 03, 2001 Dinner: leftovers, glorious leftovers! Delicious grilled turkey burgers, stringbeans with garlic, Southern greens, and punjab eggplant.
Envy.. infatuation.. jealousy! I am blogging from the UofA bookstore via the new Apple iBook (white, oh-so white!). (Drool, drool...)
Breakfast: SCD yogurt, an apple, cheese, and a banana. Monday, July 02, 2001 Dinner: tossed salad with toasted pecans, leftover cauliflower "mashed potatoes", stringbeans with garlic, and grilled turkey burgers.
I just walked out my back door onto the covered patio. The thermometer (which has been in the shade for the last 6 hours) reads 110 degrees F (something like 43 degrees C). Some lizards were hiding in the cool shade next to a potted plant, but sluggishly ran away as I approached. The humidity is at 12%. It is hot, it is dry, and it is wonderful!
Interesting blog of note: ibslog. Check out the long entry regarding responibility and attitude (July 2nd, 2001).
Breakfast: SCD yogurt, fruit. The weather service warns of 107 degrees (Fahrenheit) today! Stay tuned for a meltdown.... Sunday, July 01, 2001 Dinner: grilled turkey burgers, sauteed Southern greens with tomato sauce, stringbeans with garlic, and TJ's punjab eggplant.
Lunch: leftover grilled chicken, tossed salad with a lemon vinaigrette dressing, and a carrot-walnut muffin.
Breakfast: fruit, nuts, SCD yogurt. Interestingly, because we keep our house at 85 degress (Fahrenheit) during the summer (we open the windows at night and sometimes it cools to about 82 by morning), the yogurt "cooks" at a higher temperature. I must explore what effect this has on the yogurt. Some of my "summer" batches have come out with a thick smooth sour cream consistency, and a nice tart flavor; others have come out a bit curdled and not very tasty at all (promptly discarded). Just before I put the cooked yogurt into the refrigerator last night I inserted a thermometer into it, and found out that it was at 125 degrees. According to BTVC, this is too high. So...I wonder how "legal" this SCD yogurt batch really is? Is is possible that it cooks at the same temperature during the winter but I never knew it? Which bacteria are left, and what amount of lactose has been left? I have an interesting science experiement on my hands (and in my tummy)!
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Copyright
(C) 2000 - 2004 Mike Simons
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