by Sam Tackeff | Nov 30, 2014 | Meal Planning
Well, hello! Hope you all had a wonderful Thanksgiving. I stayed in New England, where my aunt managed to pack 45 people into her house (we held a coup last year to stop going to the large function facility, but I don’t think that anyone was expecting everyone to show up in the house!) I held back from taking leftovers, except the leftovers of the cheese plate, because, well, cheese.
This year I didn’t sign up for a Turkey trot, but managed my very own little Turkey trot (to coffee), and back, because our office had free t-shirts on the line to any of us who completed a 5k, and I am highly motivated by free things. While in the fitness spirit, I managed to score a few Black Friday deals (mostly on cycling/running/fitness gear), and am looking forward to the goodies coming my way.
My winter training plan was challenging this week – base line testing in swimming, cycling, and running. While running theoretically is my best sport of the three, I’ve been focused on really slow distance running, and that, ahem, shows in my pace. Looking forward to speeding up a little bit as I push forward in three sports! I missed two of the seven workouts (because of the holiday gym schedule, and my general lack of preparation), but this week I’m hoping to jump in 100%.
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Week of November 30th
After my house got a deep clean this weekend, I also did the same for the refrigerator – I did my best today to toss all of the old condiments, jars with mysterious contents, and find more appropriate containers for things that I’d managed to eat half of. Things to use up in my kitchen: after the purge, little was left – cabbage, fennel, celery, beets, onion, mint. Some miso butter, bacon, parmesan, a hot dog, and some milk.
Saturday: Trader Joe’s Make Your Own Meal! I generally try to make us a meal that we both share, but some nights it works best for us to head to the store and get our own meals. Devon got franks and beans, and I got a frozen wild salmon entree. I made myself a side of fennel salad.
Sunday: monkfish with miso butter, mashed potatoes, fennel salad Monkfish is a meaty (odd looking) fish, that stands up well to bold flavors – in this case, the leftover miso butter that has been sitting in my fridge for weeks. (Half white miso paste, half butter). One kitchen mistake was to mash my baby potatoes with my immersion blender, and they ended up a tad gluey.
Monday: fresh ham steak, cabbage and onions, green beans. I’m still not 100% sure how I’m going to cook the pork – possibly a sear and roast job – but it’s defrosting right now in my fridge, from my CSA haul.
Tuesday: chicken sausage chili. This was supposed to be turkey chili, but I forgot to buy the ground turkey at the grocery store, and happen to have a few chicken sausage links that needed to be used. I’ll likely spice the meat with cumin, dump in a jar of salsa, and a can of tomatoes, and add any extra vegetable that I can find in my freezer.
Wednesday: köfte (Turkish meatballs) with mashed cauliflower and tomato salad. These spicy little meatballs are one of my favorite foods.
Thursday: A holiday party! The party itself isn’t dinner, but I’ll be out until around 10:00 pm. Emergency eggs if I end up needing dinner, but most likely, I’ll be too stuffed.
Friday: out!
What are you eating this week?
–– Sam
by Sam Tackeff | Nov 28, 2014 | Wellness, Writing
A few weeks ago, needing a new podcast to work through, I started re-listening to the Tim Ferriss show from the first episode. Tim’s podcast is focused on what makes the best, brightest, and most accomplished tick, and gleaning insights on how they live their lives. Tonight I listened to his interview with Joshua Waitzkin, the subject of the film Searching for Bobby Fischer (free on prime streaming video), and author of The Art of Learning. As I try to do when listening to podcasts or reading books, I took notes. Here are some of the main points I found particularly interesting.
We begin with a question:
How do you go about building a daily architecture based on feeding a creative mind?
Some of the tangible methods mentioned in the podcast that I’ve been working to improve or cultivate in my own life:
Meditation (deepening creative process, improving health, a multitude of benefits) For Joshua, much of his meditation is combined with movement – particularly the practice of Tai Chi. Tim discussed his own easing into mediation by sitting for 5-10 minutes daily. I’ve dabbled with meditation over the years, and I’m still looking to cultivate a better meditation process. It’s something that I’m looking to actively build into a habit.
Turn mind to creative work pre-input. This is to say, journal (or write) in the morning before checking your email, RSS feed, Instagram, and email, again. This is one of my worst habits, partially because I charge my phone next to the bed. To change this habit, I will move the phone from reach before going to bed tonight, and put my journal next to my bed.
Ending the work day with quality. This is something I struggle with – it’s easy to find the day ending in a little bit of a lull after a caffeine crash. By ending the work day with quality, you allow yourself to internalize quality overnight. On Monday, I plan to schedule in an important task at the end of the day 30 minutes before I leave. (Note, these do not need to be tasks you finish – in fact, leaving something to write the next day was also mentioned as a productive strategy.)
Similarly, ending a workout with a focus on quality. This means making those last few minutes count. For me, this is kicking it to 200% and sprinting through the finish. Or pushing through those last few minutes of a ride. By ending a workout with a focus on quality, you internalize precision and a strong finish. I’ve worked hard to cultivate this knowing that it drives coaches nuts when you give up in the last few minutes of a workout. I’ve noticed that when I finish on a high point, I’m much more likely to want to head in the next day or two for another workout.
Journaling. Part of my journaling ends up here on the blog, but private writing is important to build and work through complex issues. I’ve been trying to focus on spending more time writing in a physical journal.
Post mortem processes – asking yourself what are the core areas of complexity you are challenged with? At work I lead agile retrospectives with our teams – this practice is actually quite helpful at home as well, and can be as simple as asking yourself a few questions about how things went, what worked well, what didn’t work so well, and what you can improve.
Finally, release your mind from work at the end of the day. I’ve always struggled with coming home with the intention of spending quality time with my family and friends, and the draw of unfinished work emails, or even the always tempting idea of “getting ahead of the work for the next day”. But shutting off is important, and something we all need to focus on.
Are any of these things that you’d like to focus and improve on?
Reading mentioned that I haven’t read but would like to:
Hemingway’s A Moveable Feast
Robert Pirsig’s Zen + The Art of Motorcycle Maintenance. (Which I own, but have not read. Putting the book on the nightstand tonight, and I will finish it before the end of the year.)
Learn more about Tim’s podcasts here.
by Sam Tackeff | Nov 26, 2014 | Baking, Condiments, Ingredients, Quick and Easy
I started preparing for winter this week. A puffy vest for was acquired, which I will now live in, and a new coat – an extra layer that I know I’ll be needing. Somehow, I’m never fully prepared for the weather.
I’ve been trying to make my way through several books that need to be finished before I can read new ones – Thrive by Ariana Huffington, I Am Malala, and a handful of others. I started Jo Nesbø’s The Bat but it wasn’t what I expected it to be. Fortunately it’s short, so I’m powering my way through it.
These leaves are now covered by a good layer of ice and sludge that have been accumulating today – what a difference a few days can make. I’m trying to prepare myself for a world of ice and salt and knocking the snow off of my car.
The leaves were stunning this week. Hanging on. Visually, this is my favorite time of year. Emotionally, it’s a little bit of a roller coaster – bracing myself for the long cold winter. I’ve been trying to do a little more to prepare this year: getting someone to help us with a deep cleaning of the house, acquiring new heaters so that we don’t freeze when our old steam heat fails us. A few months ago I won a new blanket, massage gift certificate, and a light alarm from the Tart Cherry Marketing board, and they’ve been particularly useful this week! (Always enter contests if you like the prizes!)
Somehow there is new growth.
And apples. Which of course I use to make applesauce when I can. It’s such a comforting food.
Applesauce, many thoughts.
Applesauce. It’s one of those things that takes no time at all – a half hour maybe? Makes your house immediately smell like the holidays, and provides you with comforting sustenance. It’s the most beautifully simple thing to make. You really only need apples and a little water, and you can make something perfectly good.
When I set about making applesauce, I usually make a small batch – 5 or 6 apples. You can make a huge batch, but I like to cook in a small pot, and change up my spice mixes. This allows you to make this recipe many times in order to try out what you like and what you don’t.
I like to use a blend of apples. I like my apples on the tart side. My favorite as a child was always the McIntosh. This batch had a few Empire apples, a few Macoun.
I take apples, and I peel them. I cut out the cores, and slice them. Sometimes I leave a little peel here and there, you don’t need to be perfect. You also don’t need to peel them. If you leave the peels on, your applesauce will become rosy.
You’ll want an acidic component – this can help the apples from browning, and also will provide the flavor with some snap. I’ll sprinkle my apples with the juice of a lemon. (But I don’t always remember, and it turns out okay without, too.)
In a heavy bottomed pot (you don’t want anything to burn), put your sliced apples. If you want a sweeter applesauce, you can put in some brown sugar, maple syrup, maple sugar. Just a few spoonfuls, don’t go overboard. If you are adding sweetener, I also like to add a pinch of salt.
Here I’ll choose my spices – if you don’t have many choices, go for cinnamon. You can put a little – maybe a teaspoon, to a few tablespoons, for a deeply spiced sauce. Sometimes I do a tablespoon of pumpkin pie spice. Chai spices are good, too.
You’ll want a liquid to get things started. A cup or so of cider, apple juice, or water. You could also do wine! For this batch I did 3/4 cup of water, and about a quarter cup of honey mead!
Cook the apple liquid over medium heat, covered, making sure to stir every so often to let the apples soften. You can let it cook for longer, but make sure to turn the heat down to low. When I’m in a hurry, I’ll cook it for 30 minutes.
When the apples are cooked through and tender, mash with a fork for a chunky texture, or purée with an immersion blender for that smoother sauce.
Eat it warm, or cold. Store in the fridge, or in the freezer to preserve the bounty for longer. (Of course you can put it up, too, but I like doing that with a larger batch.)
Applesauce (the short recipe)
3 pounds assorted apples, peeled, cored, and slice
1/2 cup of liquid: apple juice, apple cider, water, or a combination
1/4 cup honey mead (totally optional)
2-3 tablespoons maple syrup (or brown sugar)
2-3 teaspoons mixed spices (cinnamon, allspice, pumpkin pie spice, nutmeg)
Combine all the ingredients in a heavy bottomed bot, and cook on medium heat, covered, stirring every so often for 30 – 60 minutes until apples are soft. Mash with a fork, or puree with an immersion blender.
