Goals, plus fun fridge finds
This week has been really busy, so this post won't be as in-depth as maybe it should be.
I'm leaning more towards basic Paleo eating rather than consciously low-rewarding it at the moment, because as the new year approached and I started thinking "what do I want to improve in my life" I realized I wanted to feel more competent and confident in my physical capabilities. And while I've lifted weights for years and have more strength than many women, even some larger than me, I'm still not that physically capable, objectively speaking. Let's face it - I'm barely five feet tall. While *I* might think a 140 lb deadlift is pretty freakin' awesome, realistically, that's not going to help much in, say, an emergency situation where human bodies need to be moved or something. Or if I finally get my shit together and get my FAC and my hunting license and go get some large deer or (preferably) elk or bear. Also, while my ability to run is nowhere near as absent as I was led to believe as a child (I now think that my sucky running skills when I was 10 were more due to crappy footwear than ability), I still have a hard time running a 5K in less than about 35-40 minutes. My completely arbitrary feeling on this is that most people between the ages of 12 and 50 ought to be able to run 10 kilometers more or less comfortably (ie, not be dying at the end) and in about an hour.
So my goals, therefore, are to be able to lift something useful (I'm picking Stirling here, because it's not a stretch to envision a "worst-case" scenario in which during an earthquake, he gets clobbered by flying debris in the kitchen and loses consciousness) and carry it up to the third floor of our house. Stirling currently weighs somewhere in the neighbourhood of 180 lbs, I think. I also want to be able to run 10K in less than an hour, without incurring any of the usual runner's ailments while training, such as shin splints, wonky knees, foot problems, etc. - which means lots of long, slow slow jogs, and sprints, rather than just bashing 10K over the head until it submits. Because I'm pretty sure I'd submit first.
Given all that - and I've already ramped up the strength training to a heavier-load, lower-reps, more sets kinda deal - dropping my food intake a lot seems a bit stupid. Realistically, my weight is not currently problematic, health-wise. Weight is now a cosmetic issue, and while I don't think that's unimportant, I'm making a conscious choice to focus on ability rather than appearance.
(For the record, for people interested in that sort of thing, I weigh about 135 lbs. Actually, probably a bit more right now, but I haven't been able to locate the scale since I rearranged stuff in the room in which it was located so that'll have to do for now. My BMI is in that range that people quote as being "overweight" but which actual statistics show results in longer lifespan and fewer health problems - for women. I look a bit chunky, but healthy. I'm ok with that, although the fashion-conscious side of me would like me to be able to wear a wider range of clothing styles.)
I've still been eating my stew-o-blandness, although now that the batch I made is finished, I think I'll go back to eating with the family for dinners for a bit because I have more (paid) work than usual at the moment and it's just easier. The fish-and-greens salads are actually really nice for lunch, but as I generally need to eat early and have not been so diligent about actually eating breakfast, I have needed afternoon snacks, and these have been mostly liverwurst on veggies. There is a great charcuterie in town that makes lovely liverwurst and I want him to keep on making lovely liverwurst so I feel obligated to buy it. You should too, it's delightful. And it's liver!
I also found - as the title of this post indicates - treats in the back of my fridge. Fermented green beans! No, fermented in a GOOD way. You know, lactofermented, like kosher pickles. I have been cutting them up and putting them in my salads, and they're just like capers only they taste good and go really well with sardines. I will be sad when they are gone. Experience has shown me that fermented vegetables only work really, really well when the veggies are super-fresh - and the green beans available "fresh" now are just not. I could do some carrots, I suppose - I just picked up a few bunches from Madrona and they are very crisp, sweet and yummy. Anyway the date on these pickled beans (aren't I smart, labeling things? I wish I did that more) is from mid-July. Gotta love lactofermentation!