What’s on your mind? Me? Jackson Browne’s “Running On Empty” has been on my brain for the last two weeks. I sure as hell am not going to tell you that it’s the song of all songs-it’s just there. Every day. It is god damn relentless. If someone could distract me while I attempt to watch an entire Blue Jays game for the first time in 25 years, that would be great. Seriously, what are you up to?
Your Very First Monday Afternoon Open Thread

http://1.bp.blogspot.com/_E8BpJEni77I/SbAEPuOMntI/AAAAAAAAIZ0/Abe6BQ5uEHQ/s400/Yinzer.jpg
Takin’ da Brahns to da Super Bowl!!!
LET’S TURN MARMALARD INTO MARMALADE BOYS WOO
Happy Monday night footballs
I gues “The Jackasses” was taken.
I really don’t like this game.
Just think of it as Where’s Waldo but replace “Waldo” with “baseball game.”
THIS EMO KID I CALL HIM JON GRUDEN’S BARBER BECAUSE OF ALL THE INDISCRIMINATE CUTTING
The phrase “oversized novelty” can make anything funny.
Evening ladies and germs.
Hope you and yours have had a good day. I showed up to work hungover at 7am, only to have some kid show up with a bunch of guys from Peru in tow.
Apparently it was decided without telling me, that I was to give them a week’s worth of training this week.
COME ON MAN!
Oh god…I am repeating Chris Berman…no wonder i spent time in a mental hospital…
This Taylor Dayne song has been stuck in my head all day. Merry Christmas.
Besta luck to yinz!
Work is for suckers, and I’m a total sucker today.
Gonna meet Rappoccio to watch the MNF game, and that should be fun.
Also, I made egg salad for sandwiches this week, and liberally added a whole bunch of roasted cauliflower, and that’s awesome. I’m also pickling some red onion that I’m going to add to it, which should just kick ass. I may have to post the recipe at some point.
Finishing up my jerky.
8 lbs net, probably going to gross about 3.
That’s why the stuff is so expensive. Almost 2/3 of your meat just vanishes into the ether.
I have a confession to make. I still go over to Uproxx to read Vince’s stuff. His write up on this Paws Up place made me want to quit my job and move to Montana right now.
I bought some Mexican guava pastries and Li’l Sumpin Sumpin Ale whilst waiting for my kid to finish cross country practice. Need 13.45 points out of teh Le’Veon on MNF. Will drink and have pillage either way, BUHLEE DAT!!
And GO TEAM CANADIA!!!! Birds of a feather, and whatnot. Plus, just a superior country.
And goddamnit scotchy, now all I can think of is “then ah ran clear ‘cross the great state of Alabama”
My evening class is off because the school actually takes Columbus Day off as part of a “Fall break.” I’m contemplating beer. I ran 5 miles today, so I think I can justify it.
I should be grading exams. I should be grading homework. I should be answering student emails.
But I’m not. That’s what I’m up to. Thanks for asking!
I’ve got 20 lbs to lose before I start running fast. Right now when I work out my 5K pace is 24 minutes. 12 years ago when I was getting back into shape after back surgery #1, I was doing a 22 minute 5K. I was 20 lbs lighter then, and my knees and ankles hate the extra weight, so I’m not stressing them by running fast.
My goal after shedding more poundage is to get my 5K pace down around 20. I’d like to get under 18, but that’s probably dreaming at my age.
I run 3 days a week, putting in anywhere from 4 to 6 miles a day. So that makes, what, about 15 miles a week running? Then I walk about the same. My heart and lungs, as well as my leg muscles, are all in much better shape than my joints, ligaments, and tendons, so I have to keep myself in check lest I over-train. I’m on the edge of medial shin splints as it is, so I have to be very very conservative.
I should note that I am a former college athlete (and I guess, technically, a former pro athlete since I played in a couple pro beach volleyball tournaments) with delusions that I can achieve something close to the results I had half a lifetime ago.
I end up training too hard, too fast, injuring myself, and having to start over again. And at 45, I don’t heal nearly as fast as I did at 25, so it’s a slow process.
In other words, I’m not trying to brag about running. I have ridiculously high standards and an inferiority complex, and so I compensate by humblebragging, maybe.
Actually the Marlin’s ballpark looks like a blown up shrine from the corner of a bodega.
1 bag of split peas
2 ham hocks
1 onion diced
4-5 cloves of garlic minced
salt and pepper to taste
1/2 teaspoon dried thyme crushed.
Water to cover
Louisiana hot sauce to taste
Toss your ham hocks in a dutch oven and cover with water. Add in the onion, garlic and thyme. Cook the hocks on simmer for about an hour or so. Add in the peas and the salt and pepper, These will cook on a low simmer for a little over an hour until peas are tender. Serve in bowls and garnish with hot sauce. Goes great with cornbread. If you are in need of a basic corn bread recipe check the one in this post out.
Enjoy!
Yes sir. I’ve got them going here for an hour before adding in the split peas but you could go up to two hours before adding in the peas. A quick short cut method is just buy a bone-in ham steak, eat half of it with your breakfast cut up the other half and add all of the above ingredients, except the ham hocks and cook all together for an hour or until tender. Less gelatinous goodness but quick and easy.
No improving on that.
If you can get Tasso ham you can make a Creole version with white peas and a roux.
![[DOOR FLIES OPEN]](https://doorfliesopen.com/wp-content/uploads/2015/08/DFO-MC-Patch.png)


Leave a Reply
You must be logged in to post a comment.