At 20lb a month, we will get there by the end of the year. Here's to getting rid of the limits all round.
Milestones:
250lbs x 20 by August
--- specialization!!! ---
--- specialization!!! ---
--- specialization!!! ---
300lbs x 20 by December
Tuesday, May 06, 2008
Ye ain't nowhere near yet bro!
The squats arrived at 200lbs today, still some ways to go to hit 300lbs.
At 20lb a month, we will get there by the end of the year. Here's to getting rid of the limits all round.
Milestones:
250lbs x 20 by August
--- specialization!!! ---
--- specialization!!! ---
--- specialization!!! ---
300lbs x 20 by December
At 20lb a month, we will get there by the end of the year. Here's to getting rid of the limits all round.
Milestones:
250lbs x 20 by August
--- specialization!!! ---
--- specialization!!! ---
--- specialization!!! ---
300lbs x 20 by December
Australian Rules football
My first lazy attempt to understand Footy: Meatpie is to Footy as Hotdogs are to Baseball in the US.
And this is my adopted team.
Thats an obligation one must have when carrying a stainless steel flask around marked with the swans logo.
And this is my adopted team.
Thats an obligation one must have when carrying a stainless steel flask around marked with the swans logo.
Community Service
Having decided that its time to go back into the community service.
Here are two sources for web hosting Godaddy and CrystalTech.
A few ideas:
- a forum for migrants and useful information, also hook up a webcam
- a site for local ethnic businesses
- a forum for good old bayan lepas community
- what else?
It would be a good opportunity to sling some PHP code and MySQL, while doing my lil bit for humanity.
Here are two sources for web hosting Godaddy and CrystalTech.
A few ideas:
- a forum for migrants and useful information, also hook up a webcam
- a site for local ethnic businesses
- a forum for good old bayan lepas community
- what else?
It would be a good opportunity to sling some PHP code and MySQL, while doing my lil bit for humanity.
Good link on PHP vs Java
This link answers a question that I had in mind today.
http://raibledesigns.com/rd/entry/php_vs_java_which_is
Looks like both are good. PHP for rapid prototyping, Java for the final works.
Still looking around for a good code snippet manager.
http://raibledesigns.com/rd/entry/php_vs_java_which_is
Looks like both are good. PHP for rapid prototyping, Java for the final works.
Still looking around for a good code snippet manager.
Thursday, May 01, 2008
Sunday, April 27, 2008
Dance
You know this boogie is for real
I used to put my faith in worship
But then my chance feels just too heaven sent
I used to worry about the future
But now I throw my caution to the wi-i-i-ind
I had no reason to be carefree
No, no, no
Until I took a trip to the other side of town
Yeah, yeah, yeah
You know I heard that boogie rhythm, hey!
I had no choice but to get down, down, down, down
Dance! Whooo!
Nothing left for me to do but dance
All these bad times I'm going through
Just dance!
Got canned heat in my heels tonight, baby...
Whoooooo ohhh
I feel the thunder, see the lightning
I know this anger's heaven sent
So I've gotta hang out on my hang-ups
'Cos on my boogie I feel so hell-bent hey, hey
It's just an instant gut reaction, that I got
I know I've never ever felt like this before
I don't know what to do
But then that is nothing new
Stuck between hell and high water, me I'll kill to make it through, hey!
Dance, yeah
Nothing left for me to do but dance!
All these bad times I'm going through
Just dance! hey
Got canned heat in my heels tonight, baby...
You know this boogie is for real, gal
So much canned heat in my heals, yeah
Gonna dance, gonna dance my blues away tonight
You know I’m gonna dance my blues away
You know this boogie is for real, gal
So much canned heat in my heals, yeah
Gonna dance, gonna dance my blu-u-u-es awa-a-a-y toni-i-i-ght
Dance! Whooo!
Nothing left for me to do but dance
All these bad times I'm going through
Just dance
Got canned heat in my heels tonight, baby
Dance, yeah
Oh the nasty things that people say
Dance, yeah
But I’m gonna make it anyway
Dance, yeah
Canned heat in my heals tonight, baby
You know that this boogie is for real
Got so much canned heat in my heals
Gonna dance, gonna dance my blues away tonight
Whooo!
You know, you know this boogie, this boogie is for real
Got so much canned heat, canned heat in my heals...
1995 was a good year... Fairground: Simply Red
Driving down an endless road
Taking friends or moving alone
Pleasure at the fairground on the way
It's always friends that feels so good
Lets make amends like all good men should
Pleasure at the fairground on the way
Walk around, be free and roam
There's always someone leaving alone
Pleasure at the fairground on the way
And I love the thought of coming home to you
Even if I know we can't make it
I love the thought of giving hope to you
Just a little ray of light shining through
Love can bend and breathe alone
Until the end it finds you a home
Don't care what the people may say
It's always friends that feels so good
Lets make amends like all good men should
Pleasure at the fairground on the way
And I love the thought of coming home to you
Even if I know we can't make it
I love the thought of giving hope to you
Just a little ray of light shining through
Friday, April 25, 2008
A note on Basa
They call it Dory (Pacific?) in Malaysian hypermarkets. But that is false advertising. Its actually a type of catfish that thrives on sewerage. Read this article.
Hoki vs Barramundi
Both taste good: Barramundi is more delicate but costs more. Hoki will be a preferred choice in future. Just stay away from the Basa... they are actually a type of catfish (taste of mud). Hoki is surprsingly good: nice firm texture akin to cod. Versatile for all sorts of dishes. Below extracts from internet sources. Sounds like it goes well with a squeeze of lemon juice.
-------------------------------------------------
Barramundi flesh is white and moist with a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized. Barramundi are very versatile when it comes to cooking: they can be fried, grilled, char-grilled, barbecued, steamed, wrapped in banana leaves or paper bark and cooked on hot coals, or just dropped straight on a fire.
Barramundi is best served with a good Australian wine, such as Semillon Chardonnay or a WA classic dry white. Another good Australian wine is Jimmy Watson's 1994 Cabernet Shiraz.
-------------------------------------------------
Hoki (Blue grenadier) has a delicate, sweet, succulent flavour. When raw, its flesh is soft and requires careful handling. It is most suited to frying or baking because of the low oiliness of the species, but it is also excellent for grilling or barbecuing.
If frying blue grenadier fillets, a light batter or crumb is best. Serve these with a strongly flavoured citrus aioli and crisply fried basil leaves for both flavour and presentation. Try deep frying and serving with chips.
Blue grenadier is also an ideal finfish to include in fish cakes, served with sweet chilli or soy and coriander dipping sauces.
Flavour: Mild
Oiliness: Low
Texture: Soft to medium, Delicate; tends to flake easily into medium flakes
Suggested Wines
Although lightly flavoured, the blue grenadier is flavoursome when baked, requiring crisp, acidic wine styles. To enhance the flavours try one of the young white styles from the cooler regions of Western Australia, Victoria or Tasmania.
-------------------------------------------------
Barramundi flesh is white and moist with a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized. Barramundi are very versatile when it comes to cooking: they can be fried, grilled, char-grilled, barbecued, steamed, wrapped in banana leaves or paper bark and cooked on hot coals, or just dropped straight on a fire.
Barramundi is best served with a good Australian wine, such as Semillon Chardonnay or a WA classic dry white. Another good Australian wine is Jimmy Watson's 1994 Cabernet Shiraz.
-------------------------------------------------
Hoki (Blue grenadier) has a delicate, sweet, succulent flavour. When raw, its flesh is soft and requires careful handling. It is most suited to frying or baking because of the low oiliness of the species, but it is also excellent for grilling or barbecuing.
If frying blue grenadier fillets, a light batter or crumb is best. Serve these with a strongly flavoured citrus aioli and crisply fried basil leaves for both flavour and presentation. Try deep frying and serving with chips.
Blue grenadier is also an ideal finfish to include in fish cakes, served with sweet chilli or soy and coriander dipping sauces.
Flavour: Mild
Oiliness: Low
Texture: Soft to medium, Delicate; tends to flake easily into medium flakes
Suggested Wines
Although lightly flavoured, the blue grenadier is flavoursome when baked, requiring crisp, acidic wine styles. To enhance the flavours try one of the young white styles from the cooler regions of Western Australia, Victoria or Tasmania.
Islander Vocabulary
Three words from the Dictionary today:
spit the dummy : to lose one's temper
yobbo : uncultivated Australian
pom: Prisoner Of Mother England <---- HA! HA! HA!
Ok... thats enough lesson for today.
spit the dummy : to lose one's temper
yobbo : uncultivated Australian
pom: Prisoner Of Mother England <---- HA! HA! HA!
Ok... thats enough lesson for today.
This Weekend's Project
ROAST LEG OF LAMB
1 bottle red wine
1 1/2 tbsp. rosemary
2 cloves elephant ear garlic, crushed
1 tsp. pepper
4-6 lb. boneless leg of lamb
Mix wine, rosemary, garlic and pepper together then pour over lamb. Marinate overnight. Preheat oven to 500 degrees. Remove lamb from marinade, place in roasting pan and put in oven then turn heat down to 325 degrees. Bake until done approximately 16 minutes per pound. Serve with minted rice (rice with chopped fresh mint).
1 bottle red wine
1 1/2 tbsp. rosemary
2 cloves elephant ear garlic, crushed
1 tsp. pepper
4-6 lb. boneless leg of lamb
Mix wine, rosemary, garlic and pepper together then pour over lamb. Marinate overnight. Preheat oven to 500 degrees. Remove lamb from marinade, place in roasting pan and put in oven then turn heat down to 325 degrees. Bake until done approximately 16 minutes per pound. Serve with minted rice (rice with chopped fresh mint).
Fish Batter
Here is something that worked out very, very well. Chuck in any fish, even those stinky Basa fillets from Vietnam, they will come out surprisingly good.
All-Purpose Deep Frying Batter
Ingredients:
1 cup all-purpose Flour
1 tsp Baking Powder
1/2 cup Cornstarch
1 cup Water
2 tsp Salt
1 tsp Sugar
1 tsp Oil
Directions:
Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. Serving size: enough for about 2 pounds of fish.
All-Purpose Deep Frying Batter
Ingredients:
1 cup all-purpose Flour
1 tsp Baking Powder
1/2 cup Cornstarch
1 cup Water
2 tsp Salt
1 tsp Sugar
1 tsp Oil
Directions:
Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. Serving size: enough for about 2 pounds of fish.
What happened in 2006 and 2007?
The Good:
Kendrick was born! and what an awesome product he is, made from fresh ingredients and of the finest quality. And with Kendrick we explore a future in a land where freedom really IS. and not just an "almost there" sort of thing and wishful thinking.
The Bad and the Ugly:
I had some close encounters in a drama of decepton, intrigue, struggle for power! :-) Small time community politics but foul smelling institutionised racist and tribal politics all the same. The place is crawling with it man. Ugly people and circumstances are just things that one sometimes have to put up with now and again.
The good news is:
On both counts the faulty systems cracked. People get away with injustice, but I am glad to see the system that enabled it to happen is eventually exposed as a sick, broken and unsustainable as it truly is. Well I didn't wait to see it all crash and burn anyway. When one has a plan, one has to move on.
Kendrick was born! and what an awesome product he is, made from fresh ingredients and of the finest quality. And with Kendrick we explore a future in a land where freedom really IS. and not just an "almost there" sort of thing and wishful thinking.
The Bad and the Ugly:
I had some close encounters in a drama of decepton, intrigue, struggle for power! :-) Small time community politics but foul smelling institutionised racist and tribal politics all the same. The place is crawling with it man. Ugly people and circumstances are just things that one sometimes have to put up with now and again.
The good news is:
On both counts the faulty systems cracked. People get away with injustice, but I am glad to see the system that enabled it to happen is eventually exposed as a sick, broken and unsustainable as it truly is. Well I didn't wait to see it all crash and burn anyway. When one has a plan, one has to move on.
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