Well, the weather goofs were not wrong, and we ended up with about 5 inches of snow last night. For the most part, it was light and easy to move but still a pain in the balls and enough to curtail this morning’s lumber.
In lieu of lumbering, I opted to climb on board the Hammer trainer and bang out a MyWhoosh ride.
I did the California “Area 52” ride and felt pretty good, doing the 13.60-mile course in 51:52 whilst listening to the pulsating rhythms of Boris Brejcha’s Feuerfalter Part 1 album. No ecstasy was taken during the ride, but there may or may not have been glow sticks and shirtless dancing.
After that busy morning, I was ready to finally get a shower and then get in the kitchen for some Cat 5 Cooking, where I made up some Soiled Ranch Chicken Pasta and Peas.
In other news not about me and better for it…
Brennan texted on Tuesday to let us know that one of his capstone group film projects, a Converse ad campaign, that his professor submitted to the BEA Festival of Media Art Student Film Competition won FIRST place in the Spots Division (ads, PSAs, etc.). It was also 1 of 19 Best in Show Awards out of 2,285 entrants, earning B and his team a $1,000 prize and a trophy.
For the ads, B was co-director, co-camera op, and lead editor. The team also had a short documentary receive an honorable mention. Super proud of my boy, well done, B, and well done, Michigan State. GO GREEN!!
That’s all I got; I’m hoping to get back in the woods tomorrow and meet my abbreviated Winter Contingency Act 20-mile goal.
Later.
Cat 5 Cooking: Soiled Ranch Chicken Pasta and Peas
Today, I cooked up an old fave of mine, Ranch Chicken Pasta and Peas. It’s been in the rotation for years, but when I eat pasta for a meal, especially lunch, I need to be VERY sure I don’t overindulge. I’m pretty sure I could eat an entire pound of pasta in one sitting. With that, I was back to weighing and tracking as I cooked to ensure that I keep on track as I aimed for another “A” food grade on MyNetDiary.com. Mission accomplished!
Ingredients as made:
5.5 oz. of boneless/skinless chicken breasts
45 grams of frozen green peas
56 grams of Tortiglioni pasta (Tortiglioni sounds like something unfortunate that might happen to a testicle)
1 tablespoon of Extra Virgin Olive Oil (divided)
1 teaspoon of Hidden Valley Ranch Seasoning
Salt and Pepper
Stats as made:
Calories: 523
Fat: 19.2 grams
Saturated Fat: 2.5 grams
Total Carbs: 42 grams
Dietary Fiber: 4 grams
Protein: 40 grams
Overall Food Grade: A