wow, I just had an excellent winesap apple. maybe the best apple I’ve ever eaten.

short and sweet workout, 5×5 deadlifts: 135, 185, 205, 205
standing press 4×5: 45, 65, 95, 95

brooklyn half marathon is this weekend, hopefully it’ll be nice!

today I’m doing the crossfit workout “jackie”:
1) row 1k
2) 50 thrusters @ 45lbs
3) 30 pullups

for time. this is going to suck, I hate pullups although they’re much easier when done kipping, which is a weird sounding gymnastics term that basically means you tuck your legs forward and then open your hips quickly which drives you upwards and takes some of the load off your arms. most crossfitters do pullups this way as you’re distributing the same work over more muscles than you are with dead hang pullups.

update: time was 9:05, subbed running for rowing as both rowing machines were taken

thinking of starting to log my workouts on here. on the one hand, there is probably nothing less interesting than hearing about other people’s workouts. on the other hand, all my other attempts to keep any kind of log have failed. maybe this will work. 

warm up: 25 pullups, 30 back extensions, 30 situps.

5 rounds for time of:

1) 30 box jumps, 25″ box

2) 30 wall balls, 14lb ball

3) 400m rowing

time was 18:40. 

last night I cooked 2 eggplants in a hot, dry, cast iron skillet, and cooked leeks in a hot, dry saute pan. by dry I mean no oil. I’ve never cooked a vegetable this way in my life, and after cooking for most of my life I was pretty sure in the back of my mind that this was a cruel joke mark bittman put in his otherwise excellent cookbook. to my amazement, both recipes worked out fine.

dry pan eggplant:

- put a small eggplant in a very hot cast iron skillet

- turn it, but otherwise leave it alone until it’s very squishy

- slit the skin, let it cool, and puree with roasted garlic and olive oil.

awesome sandwich spread, thickener for soup, etc!