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Annoyed by so many of my old self destructive hobbies being denied to me I have suddenly realised how much of my spare time is split between guitars, Netflix and cooking (cycling isn't spare time- its pretty much who I am sadly).
My weights has gone up by half a stone so the cooking/cycling balance needs to be adjusted.
Any other blurks really hitting the stove more than before these days?
EDIT:also - saffron - how much!!!!!
My weights has gone up by half a stone
Amateur. I just gave up caring, spend the day wandering the halls in my underwear munching on cheese.
spend the day wandering the halls in my underwear munching on cheese.
Please reassure me that your not an exam invigilator.
also – saffron – how much!!!!!
..smore than gold per kilo yunno
I've put about a load of weight on. And I was a right fat bastard to start with!
I find I've been getting up in the morning and, with time on my hands, thinking 'what can I cook tonight? Mrs Binners started a Coronavirus cook group on Friendface where we've all been posting up our culinary masterpieces.
I can honestly say I've never eaten as well as these last 4 months. I've even been doing a cooked lunch sometimes instead of just grabbing a butty (the favourite being waffle, fried egg and black pudding).
I really do need to shift some timber. If I hadn't been riding as well as eating, I'd be the size of a house by now
I've lost 10 lbs since lockdown, body fat down from 24.5% to 21.5%. At least I now know where it's gone!
I'm now down to the weight I expect to be after Christmas though, 12 months of accidents and injuries had already taken their toll
I love cooking anyway but I've stepped it up. All the money you save from not going out has meant I've been buying fancy ingredients and really going to town.
Also baking lots of delicious sourdough. My waistline does not thank me though.
Some of my favourite suppliers:
https://www.souschef.co.uk
Mangalitza pork and Welsh Wagyu from here - https://alternativemeats.co.uk
https://www.adimaria.co.uk
https://rootedspices.com
And coffee:
Plus local butcher and piemaker deliveries
I've mastered poached eggs whilst WFH.
Freshly made spaghetti every Saturday, got my pasta technique nailed now. With aglio, olio e peperoncini (world's best sauce for taste/simplicity ratio - garlic, chilli flakes, good olive oil, parsley and salt).