CrossFit Oakland

Food: my favorite topic! Thanks for passing along the article Nicole!

Lately I've been eating a ton of raw veggies. Not really by choice but because the hotel only has a fridge and its just too damn hot to be eating hot food.

Favorite recipe:
Right now, I am digging fresh basil leaves and marinated mozzarella sandwiched between sliced tomato. Very refreshing on a hot day.

Any UFC fans for friday night?

(I'm down for UFC on Friday.)

I like the basil/tomato/mozarella combo cc mentions above, too.

But my favorite dish is one Nicole gave to me. She can hopefully jump in if I get any part of it wrong.

Steam some broccoli and then throw it into a bowl with slivered almonds, some olive oil, some red pepper flakes to taste (optional), and some anchovies.

Mix it all together, refrigerate overnight, and serve chilled.

Yummy!

Vegetables? Give me a break here, people. The only thing worse than vegetables is eating vegetables. I, personally, never eat anything green, unless its name was Kermit. And only then with a large helping of maple syrup.

I agree with the article that raw veggies aren't always the best way to consume those dastardly fibrous foods. I've put in a lot of time trying to choke down multiple cups of raw broccoli, and let me tell you, my jaw hasn't gotten that much of a workout since the last time I visited Nabil's apartment. Broccoli needs to be cooked just to make it easier to chew all that damn stuff. I'm also a big fan of sauteed collard greens and swiss chard. Brussels sprouts are some of my faves, too.

Asparagus, is the best, however. Anything that can turn urination into an olfactory treat that everyone else in a public bathroom can enjoy is tops in my books. Let's hear it for asparagus.

I think I've posted enough semi-offensive and gross things for one evening. I am going to drink some whole milk and pray that my squats on Friday will feel better than they did today.

I heart veggies.

and beer.

"my jaw hasn't gotten that much of a workout since the last time I visited Nabil's apartment"

- I think I will leave that one alone.

beer's a vegetable, right?

What's up with UFC on Friday? What's the event? Where is it? I'm in. Ann's away this weekend. Boys' night out! Nabil? Tom? Sore jaws?

But seriously, I've been a broccoli fiend lately. Nicole has a good recipe for broccoli with garlic, olive oil and almonds that's super fast and good. I got it from Sam. It goes a little something like this (Nicole, feel free to correct me):

A bunch of broccoli
put in a container with lid and a little water/salt and microwave for 2 - 2 /12 minutes
chop up some garlic and some almonds
put in pan with olive oil
add broccoli
saute for a few minutes
eat

can't you tell I'm a professional chef by day?

I am a total greenivore!! Kale, chard, broccoli, whatever as long as it is dark green. My absolute favorite green is rapini (broccoli rabe) especially the rapini from Riverdog farm, County line farm and Happyboy farm. Rapini with sauteed onions, Fatted Calf mergeuz sausage, and chili flakes! Que rico!!!

If you are referring to UFC 84 - Ill Will (BJ Penn vs. Sean Sherk)I think it is actually on Saturday. UFC would be a fitting post-Throwdown activity. I'm 60% sure that I'm 90% in for a viewing of a Sean Sherk beat down.

B is right the 24 is a Saturday.

B you would be a Sherk fan. Let me tell you what's going to happen. BJ is going to show once again how technique and speed always beats a meat head. BJ by ref stoppage in third round.

I think there should be a wager involved. If BJ winds, Brandon has to do fight gone bad. If Sherk wins, Lau has to do it. "Let's get it on!"

Lau,

I apologize for my grammatical imprecision (Please see Stuff White People Like #99 - Grammar). My intent was to make Sherk the object of the beat-down rather than the subject delivering the beat-down. Although, I don't necessarily have a problem with Sherk (I think is workout regimen is actually pretty impressive), I’m a huge BJ Penn fan.

Here's a great veggie recipe I learned recently:

1. Call Pizza Rustica in Montclaire, 510.339.7878
2. Order a small Provencal (Roasted yellow onions, red onions, Kalamata olives, capers, chevre (goat cheese), mozzarella, parmesan and fresh herbs)
3. Wait 30 - 60 minutes
4. Tip driver
5. Sprinkle with red pepper flakes

This is a simple to prepare, tasty treat that can last two meals if served with a green salad. It pairs nicely with beer.

I'm with Bill on that one :)

Mike- I was just thinking about your formula for today's WOD...I think what you need to do is: (DL total)/BW * (HSPU total*BW) which is just (DL total) * (HSPU total).

Pizza? I don't think that would pass paleo-muster with Cave Connie. No, sir. Last I heard, Cave Connie was out in the Arizona desert, hunting jackrabbits with a blowgun and eating cactus. There's no pizza out there, only sand and the howling of the dry, scorching wind.

Bill - I like your style!

can you picture connie going all primal with mud on her face, a spear, torn clothes, hunting jackrabbits? screaming to the heavens after a kill shot with blood trickling down her chin. good shit. very metal.

If anyone is interested in doubling up their BBQ days, I am having a BBQ at my place in SF on Sunday afternoon. I live in Noe Valley which is usually sunny during the day.

Some basic food (hot dogs and bologna) and beverages (Miller Lite & Jagermeister) will be provided but if you wanna drink or eat anything special (I'm not sure what could be more specialer than Jager but whatever), you should bring it along. There will be no burpees.

Shoot me a note if you're interested or call me. Probably get started around 2 or so...

jp
415.505.8092

I make an easy pepperonata dish frequently. I just do it by feel, but here is an attempt to write it down:

• Seed red & yellow peppers and cut into bite-sized pieces
• Microwave for 2 minutes or so, until mostly softened (stir once or twice).
• In a large skillet, heat some olive oil and add the peppers.
• Add (good quality) roughly chopped canned tomatoes (maybe half a cup per pepper or so), a bay leaf, a clove or two of garlic (pressed or microplaned), and a little red wine if you have some handy.
• Add oregano, basil and/or hot pepper to taste
• Make a little hole in the ingredients and add some anchovy, stirring it around to dissolve. I use about 1/4 anchovy per pepper, I'd guess.
• Bring to a simmer and let it cook for 5-10 minutes to as long as you want.
• Stir in some drained capers near the end (~1 teaspoon per pepper)

I sometimes microwave some chunked zucchini until it's al dente, and add that very near the end as well. (It retains its own identity better that way, rather than cooked in the mix.)

This dish has a hearty quality that makes a good balance for meat/fish and a leafy green veg (bok choy is a favorite of ours). Plus it looks beautiful on the plate. Also, completely yummy eaten cold as leftovers.

P.S. to Connie - glad to hear you are coming home. We miss you!

I think Connie is secretly on a Boulder Outdoor Survival School (BOSS) field course: "The BOSS Field Course has been our signature trip since 1968: Ultra-light travel through Southern Utah's mountains, mesas and canyons with little more than a blanket, poncho, and a knife. No tents, sleeping bags, stoves, or backpacks, and definitely no watches, radios, or cellphones. Your goal is to learn to 'live in the now' as your small group hikes many miles and learns the skills of traditional Puebloan cultures. Not for the faint of heart, a BOSS Field Course is for those seeking a challenge and a chance to renew; offered in 7, 14, and 28-day formats."

This sort of the CrossFit of the survial skills world...very paleo: http://www.boss-inc.com/

I actually considered enrolling in a BOSS course on several occasions. Taking the time off from work and paying for the course have always been significant impediments for me. They are not cheap, although they don't cost that much more than traveling to a foreign country for a similar length of time. The courses always sounded very challenging.

If you have not already signed up to compete in the CF games, you missed your chance. The site now says registration for competitors is closed. (Registration for spectators still open.)

Thanks for the heads-up, Sherrill.

I hope everyone who was on the fence got registered.