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Joined 2 years ago
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Cake day: July 2nd, 2023

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  • Yeah, I don’t listen to much at 90bpm. Plenty of 140, and 172 is oh so close, but 90 is tough. I get songs like Ebolarama or Memphis Will be Laid to Waste that get close, but it ends up being a real undertaking getting the venn diagram of music I like and music that goes on my cadence to line up.

    There’s probably some value to that playlist, but whether I can get a legit hour of music out of that is one thing, and whether I can repeat that so as to not listen to the same songs on repeat is another.




  • Yeah, I end up trying to run to the cadence of music, and so I don’t run to music.

    To dial the clock back, I used to be a “naked” runner. Just me, my shoes, and my silkies. I’d see what time I left and what time I got home and kinda estimate my pace, but pretty much would just go run.

    I got older, had kids, lost it for probably close to a decade, but got back into running again, but now I listen to audiobooks. Was podcasts for a bit, but now audiobooks. I wear bone conduction headphones, because the only concern is have with the electronics is when I see folks running with noise canceling headphones on. I just can’t get behind turning off one of my senses.











  • Agreed from New Jersey. I was fortunate enough to go with a friend whose family is all from Portugal, in Furadurao or however it’s spelled, I dunno. But did Lisboa, Porto, stopped at the home of the oldest brothers in Portugal (at the time). Was fed much portwine at every home we stopped at, and ate bread with melted cheese in it that I’ve been chasing for the last 15 years since we were there.

    I’m fortunate to be from Jersey for many reasons, but one of them is the huge Portuguese population we have and the cooking they brought with them.





  • Stop ringing the potatoes and peel them instead!

    And grammar jokes aside, I try to do prep work ahead of time sometimes. Potatoes can be peeled and placed in a bowl of water in the fridge prior to cutting and mashing. I will chop up things like broccoli and carrots for stir fry. I make a gumbo where I take a pepper of each color, red green orange yellow, and dice them small, so like mini dice. I’ve gotten pretty good at it, but I’m no chef or anything, so it’ll eat up fifteen minutes or so, so for the gumbo I dice my peppers, slice the green onions, put them all in a bowl in the fridge ahead of time. Extra points if it’s during the workday.