I'm stronger on the bottom half too. Must be all the walking.
I am using resistance bands to substitute for pullups. I loop them over the door and pull down very slowly on them as far as I can.
Sounds like you know what to buy your MIL for Christmas...
Were you thinking a sweater Judg? She is always in a sweater or sweat shirt while we are all getting a heat rash
No, I was thinking a good skillet or two.
She sounds like my FIL. He will be wearing a down vest while the rest of us are begging him to open the windows. My poor MIL is literally dripping with sweat sometimes.
It is quite normal for older people to feel the cold much more acutely as they age. It is too bad that my in-laws could not have done that in sync with each other.
My uncles always used to grumble about how hot my grandmother's house was too.
I myself am freezing half the time now, but I think that is mainly because my metabolism hasn't fully adjusted to losing the thick layer of insulation it lived with for so many years. That, and the fact that I rarely let the house get up to even 70. I pile on a scarf and sweater instead. Cheaper that way. I don't see the point of paying a fortune so I can wear summer clothes in the winter.
Lol Judg, you are right! MIL has thyroid issues too so that exacerbates the whole thing. She has a stack of about 8 skillets and will not throw them away. She has oodles of money but won't spend a penny. But I think I may just have to buy her a decent skillet so that when we visit we can at least cook in something that is not poisoning us. She cooks in non stick or aluminum!!
I am still well insulated Judg :) No problem with getting cold in my skin yet - I look forward to the day where I need to put more layers on to make up for the fat loss!
Not a particularly good day as far as eating goes. I had 3 fried eggs and a small sliver of salmon for a late breakfast. Then I had a bowl of greek yoghurt with honey and vanilla and nuts for lunch. Also about a tablespoon of raisins. About three cups of tea with cream. Half a bar of chocolate, bacon and breakfast sausage and scrambled eggs for dinner and about 1/2 a pint of icecream! Hmm, need to pull myself together again tomorrow and kick the chocolate habit that leads to various other sins of excess sugar!
Funny how those carbs just lead to more carbs...been there! Of course, bacon leads to more bacon...been there too, but that's okay.
Can't remember if I mentioned this in my journal or not, but I just realized that my body is much better at regulating temperature than it used to be. I am rarely hot or cold. I used to constantly be one or the other. Put on sweater...take off sweater...put on sweater. Haven't been doing that. Hormones help regulate body temp, and yep, when you get old the bod just doesn't do that so well. (Another aging thing to look forward to...)
I have been eyeing a cast-iron skillet for a while. Just waiting for the money before I pounce on it. I'm anticipating learning different cooking methods, though. Got any tips?
I adore cast iron skillets! I have 4 of different sizes and one stainless steel one. Mmm, tips, lets see... Don't use soap on them - ever, unless you get something unbelievably bad on them. I clean with hot water and if anything really sticks (which it doesn't usually if your seasoning is good) then I soak it for a few hours in hot water and then scrub with coarse salt. Everytime you are done rinsing it out be sure to put a good layer of oil on right away. I use olive oil, palm oil, coconut oil, bacon fat etc. Bacon fat doesn't really work if you are doing something aside from meats or food that you want tasting like bacon. I always give the pan a while to heat up before putting in whatever food I am cooking. This way even scrambled eggs don't stick. Use lots of butter/ fat when cooking and let it heat up well first. Remember that the cast iron holds a LOT of heat so I usually cook on a low to medium low heat for pretty much everything. Once in a while when searing a pot roast I will turn the heat up to about medium or a tiny bit higher. They also keep on cooking for a while after you take them off the heat so remember to turn off a little earlier when cooking something that stays in the pan. I love them for doing things like fritatas, make your mix of egg and veg and meat, get the pan hot, add mix, let it cook until the bottom is just turning golden (lift the edge to peek) and then put under the broiler for a minute or two to cook the top half, add a sprinkle of cheese and melt that until bubbly and golden, take out and eat. Delicious :)
I find that using cast iron pans for tomato based meals is not great - the tomato removes all the oils and the food tends to taste metallic. I use my stainless steel pan for those type of foods. Store the skillets and pans with a piece of paper towel between them otherwise they can rust. Cook up some really fatty meals the first few times you use your pans - really helps them to get well seasoned. If you feel that it needs more seasoning then I coat the entire (handles, bottom, sides and inside) clean pan with olive oil, coconut oil (or whichever you have) and put it in a preheated oven, 300 F, for an hour. Take it out and let it cool on the stove top. Just because it is seasoned doesn't mean you can skip adding fat for cooking - cast iron is very primal, more fat is better :) I confess that I feel lost without my cast iron skillets. I also have a huge three legged cast iron pot that you cook over a fire with!! Talk about primal - enough to send me into ecstasies thinking about the delicious stews that come out of that. Mmm, I think I am going to have to pull my potjie out and cook up some 'potjiekos' before it gets too cold to enjoy cooking outside. Will share pictures - the weather is supposed to be pretty mild this week so I may just do that.
Thanks for all the information, Coll. Now I want to run right out and get that pan! Patience, patience.
I have a cast iron press. Essentially it's a cast iron weight that you put on top of food while you're cooking. I like it because it picks up heat very well and can be used to sear the top of meat while you're cooking the bottom. The added weight also helps get a good sear on the underside of your meat. I also use it for sucking bacon dry of it's fat when I need to refill my bacon fat jar. ;) Even if you're just looking for flat bacon when you are cooking I highly recommend it!
Ecks, never heard of one of those! Sounds like a great idea. Where did you find it?
Veggies, Coll, veggies! I suggest planning one meal a day around a vegetable. And add a veggie to every meal. I added a thick slice of onion to my scrambled eggs this morning.