So a girl asked for an intensive arms/core workout, and I thought building up to a forearm stand was a perfect sequence. Check this article out for more advice on building up to a forearm stand.
On a separate note, I made an effort to really understand the different kinds of contractions, and what yoga poses/physio moves were great for building arm strength in particular. Check it:
For more explanations for the types of arm stretches (ekabuhjaswastiakasjdflkwhuuuuuut?), check the article page as well.
I attended the Clover All-Team Member meeting this past Sunday at the HUB. I thought it was such an awesome concept, as all employees got free beer (Allgash White, to be precise), samples of the new 3pm special – blueberries and whipped cream, and a delicious chocolate cupcake. Again, somehow the chefs nail it with the mild sweetness but fresh taste of the cupcakes, with a light frosting that wasn’t overpowering, meeting its match with freshly picked peppermint leaves. Something about fresh mint in anything kills me.
Ayr gave a brief download on the environmental impact and growth Clover was having. My favorite part was the “tasting” game (where 12 unknown ingredients were provided and we had to guess what they were) and a food education presentation given by Chef Rolando. Both were powerful and so interesting (for me, oh the food obsessed). Interesting things:
1) Their parsnip sandwich, a combination of parsnip, cheddar, spinach (in the earlier versions), and caramelized spring onions that were caramelized with cider vinegar, sugar, cinnamon, mustard seeds, and fresh horseradish. The idea of cooking things that weren’t sweet with cinnamon intrigued me and I did a brief search and came up with these ideas:
- garlic cloves
- sweet potatoes
- BBQ Brisket
- Orzo salad
- Curried red lentil soup
2) Wheat gluten (things to make your tempeh with) looks and smells like flour (even whole wheat), but once you taste it your saliva gets everything super gooey.
3) Determining the difference between cilantro and parsley for me is….difficult. I went to the Harvard Community Garden yesterday and tried both. The cilantro tasted more ocean-y to me, while the Italian parsley taste more clovery, sprouty, and sunny to me. Let’s see if I can remember that at all…
4) Belgian Wheat Beer can be flavored with coriander, who knew?
RESEARCH MOVES FORWARD, ALBEIT SLOWLY!
Finally, finally, finally the brain data was successfully converted into a format we could use and I could start doing the reconstructing and skull stripping. Alas, I was letting the program run over night and it only got through…3/15 sessions. Derp. Oh well still letting it run.
Meanwhile, I take over the world. Or in other words, find myself amused/fascinated by some of the figural responses on the TTCT as I grade them.
Daily Nutrition Facts
Also tried green gooseberries for the first time! They are possibly one of the most interesting fruits I’ve had. Fuzzy on the outside, filled with a grape texture inside, but also with seeds that are not unlike chia seeds. Kind of an adventure in the mouth. Tart and sweet like a green grape, but with slightly more complexity and hollowness to the palette. Apparently a recipe suggestion: “Stew gooseberries with coconut milk, Indian spices and vegetables, then serve as a curry over rice.” Omnomnom. I had the pleasure of trying red currents for the first time as well. I don’t have the patience right now to try a pie, but they were deliciously fresh and tart.
I got to adopt a Patty Pan Squash and harvest rainbow chard + kale in return for teaching yoga at the Harvard Community Garden (every Tuesday from 6 – 7 pm). So. Much. Love.