Check it out: I broke off two squares of 86% dark chocolate precisely along the pre-scored divisions between squares. (Usually I just get random chunks of different squares.)
Me: Having our last servings of gumbo.
Steve: Why? Was there some okra catastrophe?
Me: Not our last ever, just the last of this batch of soup. But now I’m worried about the okrapocalypse.
A fascinating (Marxist!) perspective on Daniel Quinn’s “takers versus leavers,” focusing on carnivore versus vegetarian eating:
The history of colonisation is the history of the conquest of lactose-intolerant peoples by lactose-tolerant populations, and of non-grain eaters by grain-eaters.
The case for red meat – Redline by @puddleg
Bed of spring greens and spinach, carrot shreds, red onion, celery, just a few bites of apple, strip of bacon, smoked salmon, smoked gouda, generous handful of walnuts. Dressed with @PrimalKitchenCo Green Goddess dressing: All the protein and healthy fats.
For a couple of years now I’ve been experimenting with time-restricted eating.
I guess I really started about a year and a half ago, after I got my Oura ring. One of the first things I noticed was that the early hours of my sleep were disrupted unless I had finished dinner at least 4 hours before bedtime. (This in contrast to the “common wisdom” that you want at least three hours between the last thing you eat and bedtime.)
Once I notice that I started pushing Jackie to arrange things so that we could finish supper at least 4 hours before we went to bed. The issue here was that while working at the bakery Jackie had gotten into the habit of getting up at 4:00 AM—because that’s when she needed to get up if she was going to be able to have coffee, breakfast, dress for work, and then spend most of an hour walking to work. As she has been so far unable to break herself of that habit, she finds herself very sleepy starting at about 8:00 PM. If you work out the math, you can see that we need to finish supper no later than 4:00 PM.
Jackie found herself somewhat daunted by the prospect of having to prepare lunch at mid-day, clean up the kitchen, and then prepare supper to serve at 3:00 PM so we could be done by 4:00 PM.
We experimented with various lunch/supper timings with limited success. But back in December, when Steven brought Lucy and his boys to visit, we fell into the habit of just having two meals a day. I went to his hotel for the breakfast that the hotel served to guests (Jackie made her usual breakfast at home), and then one of us (often, but not always, Jackie) prepared our main meal of the day sometime in the afternoon.
This turned out to work great, and Jackie and I have continued the practice since Steven and family departed. Jackie gets up at 4:00 AM as usual. (I tend to sleep until closer to 6:00 AM.) We linger over coffee, then have breakfast at 7:00 AM or so. Whatever we hope to get done in the day happens between 8:00 AM and 2:00 PM, at which point we have “dinner” consisting of our main meal of the day. We finish it by 3:00 PM or so.
(In these pandemic days we follow that up with a virtual happy hour with Steven and Lucy via Zoom, so we’re still consuming cocktails until 4:30 PM or so, but I try to make sure to limit both the carbs and the calories that late in the day. I’m hoping that eventually we’ll be able to arrange things such that happy hour doesn’t extended until so close to bedtime.)
Jackie and I usually enjoy some video entertainment in the evening, and then retire to read for a bit before 8:00 PM and time to go to sleep.
I’m sure that’s way more detail than a stranger could be interested in, but the gist is that our eating window is compressed to just 9 hours a day or so (from 7:00 AM until 4:00 PM), putting us within striking distance of a 16:8 time-restricted eating window.
And I have to say, it’s working pretty well. Jackie especially appreciates not having to prepare both lunch and dinner every day. Keeping my weight stable has been especially easy—if I’m hungry in the morning I fix a bigger omelette, if I’m hungry at mid-day I take a bigger serving of whatever Jackie is fixing, or just have something more (peanut butter, cottage cheese, jerky, protein powder, whatever). And if I’m not extra hungry, I just eat a regular breakfast and a regular mid-day meal.
The result has been that I easily get enough food, don’t overeat, get done eating four hours before bedtime, and spend nearly 16 hours per day in a fasted state, with all the attendant benefits described in the post linked just above. And as a bonus, Jackie doesn’t have to prepare two meals after breakfast.
Time-restricted eating: Highly recommended.
It’s a little hard for me to settle on a start date for my personal social distancing. The formal stay-at-home order from the governor didn’t go into effect until March 21st, but the last thing I did that was really inconstant with proper distancing was on March 12th when I attended an aikido class (you really can’t remain distant and practice aikido). So, I’m calling it a month-ish of distancing.
I think of myself as semi-retired (because I am still writing and was still teaching my taiji class), but as a practical matter, I’m really actually retired. I’ve been drawing my pension for something like 5 years now, and Jackie has started drawing her social security.
So our financial circumstances as far as income goes are pretty much just as they were. (It may be that I won’t get paid for the last session of teaching taiji, since I only taught two of the planned eight weeks, but the actual dollar amount in question is pretty small.)
I assume my stock investments got crushed in the early reaction to the pandemic and have since recovered some, but to be honest I’ve not paid much attention. I had lightened up on stocks a couple of times in the past couple of years, and am pretty comfortable with my asset allocation. (I actually checked with Wise Bread to see if they wanted me to pitch them an article on “Investing in Plague Time,” but they said they’d completely shut down commissioning articles due to how the pandemic was hitting their income. I’ll recast the article as a blog post and put it up here pretty soon.)
As far as spending goes, we’re spending quite a bit less. We’re still trying to support local businesses—we’ve been buying groceries during geezer hour at Schnucks, and we restocked our liquor cabinet at Friar Tuck’s, taking advantage of their curb-side pickup scheme—but I’ve stuck to my new policy of only buying prepared food or drinks from businesses that provide paid sick time to everyone who might come into contact with my food, and so far I haven’t heard of any local restaurants or bars that do that. (If you know of any, let me know!) The upshot is that 100% of the food we’ve eaten this month has been prepared by Jackie or by me, which means it’s been both delicious and healthy.
I don’t have many pictures of the great dishes that Jackie has cooked—most recently khema made with grass-fed beef and served with chapatis—and it seems that I failed to get a picture of the lingcod seasoned after the fashion of Kerala roadside chicken (garlic, ginger, fennel, garam masala, turmeric) that I fried in coconut oil in my big cast iron skillet. However, here’s a few recent dishes:
Besides all the great food, we’re also enjoying (perhaps a little too much) our daily cocktail hour—often on-line with my brother and our mom. The folks I meet for coffee on Tuesday morning have been keeping things going by doing that on-line as well.
I’ve been very pleased with my success at maintaining my workout regimen, despite the closure of the fitness room. I’ve been making use of my kettlebell and my jump rope. I’ve been getting my runs in. I’ve been using my new gymnastic rings:
I do my workouts outdoors to the greatest extent possible—runs around the neighborhood, setting the rings up in Winfield Village’s basketball court, jumping rope and swinging the kettlebell in our little patio. Our neighbors all seem to be pretty good about respecting proper distancing practices, so it’s working okay so far.
While I’m on the subject of exercise, I wanted to mention in passing this hilarious tweet:
Just to say that, although getting ripped is perhaps not in the cards, I’m having a great time making the attempt.
Finally, I’m meaning to get back to getting some writing done, and to that end I spent all morning tidying up my desk:
At this moment (a couple of hours later), it is still just about that tidy, and I’ve used it to write this blog post. This afternoon I’ll use it to write a letter to my congressman and senators, urging them to support the post office. And then, I’ll see if I can’t get to work on some fiction.
I do not understand the logic of “[Brand name] fake meat is awesome. There’s no reason to eat real sausage.”
We’ve got 50 years of evidence that hyper-palatable industrially produced food-like substances are bad for you, but people somehow think that hyper-palatable industrially produced meat-like substances are going to be different?
Daily gratitude (social distancing edition): I’m grateful that Jackie is an excellent cook, and that I am an adequate one.
New policy, for the duration: Unless I know your establishment provides paid sick time to waiters, waitresses, cooks, busboys, dishwashers, and bartenders, I won’t eat there, and I won’t drink there.
Salmon on the house salad, potato soup with bacon, rye pale ale. 📷 #mbfeb