Gym? What’s a Gym?

I wrote a while ago about my progress at the gym and how I was rather happy with my success so far. While I wasn’t quite as clueless as Homer in the clip above (I can at least pronounce gym properly), I was pretty clueless. I feel a lot more comfortable (I’m 14 weeks in now) and am really seeing significant results.

When I started at the gym on December 1, I weighed a whopping 108 pounds. I weighed in last week and am up to 115.4 pounds. While I still have quite a distance to go to reach my first major goal of 120 pounds (at which point I have promised that I will post a much-maligned mirror photo to show my results), I’m pretty happy that I’ve been able to progress without hitting a proverbial wall.

There’s a lot out there for people who are trying to lose weight. And that’s just fine, but there isn’t a lot out there for people who are trying to do the opposite. People always tell me how lucky I am to eat what ever I want and still be thin. But eating to gain weight isn’t that easy – and while I’m anything but an expert – what I have learned from my trainer is that it’s about eating the right things and eating a lot of it. Like eating the right things to lose weight, the eating to gain weight has been the hardest thing, because I’m eating even when I don’t feel hungry. And, for the record, chocolate weight gain powder is NASTY. I’m glad it’s almost gone.

So, I’ll keep at it. Some times I get a little ornery about specific work outs (I hate “21’s” and I hate these other horrendous push-up type things) but I know at the end of the day it’s what I need to do in order to reach my goal. Onward and upwards, right?

Gin & Tonic (or the medicine that cures my woes)

I realize that this post should have come sooner – after all, this blog is inspired by the delightful beverage that is a Gin & Tonic. Regardless, here it is: my explanation of why I am a G&T drinker.

I used to despise the taste and smell of gin. I wouldn’t buy it, I wouldn’t drink it and I could barely handle being around people who did drink it. It was paint thinner in my mind and that was the end of that.

Because of that, beer was my drink of choice for the longest time (and vodka if I wanted liquor). However, this past summer, I decided it was time to change it up. We were at a local pub – The Unicorn – and I decided to go for a G&T. “I’ll give it one more shot,” I thought to myself. As it arrived to our table (in the midst of several [dark] rum and Cokes for my dear friends), I gazed at the sparkling clear beverage before me, gave the lemon and lime each a squeeze and hoped for the best as I raised it to my lips… the results? Heavenly.

I find it’s a simple drink that goes with almost anything. It isn’t too heavy (like beer), nor is it as syrupy-sweet as rum and Coke (which are still good, just not my preferred drink… unless I’m visiting Barbados).

And now, for a very small photo montage of my weekend G&T’s…

Thursday Evening

Friday, pre-bar

Friday, at the bar (a double)

If you don’t drink G&T’s or haven’t, at the very least, given them a try once, I implore you to do so. It will make me happy – and you’ll be pleasantly surprised by how such a simple drink can be so delicious (and hey – if you add lemon and lime, you’re getting Vitamin C)!

Kitchen Adventures: Making “Fried” Chicken

After looking through the stats for my blog, you all like when I write about food. So, while I assure you that I’ll continue to write about other topics, I’ll throw in regular doses of my cooking adventures as well.

Tonight, I decided to make “fried” chicken. The recipe originally comes out of a cookbook I helped promote in my last job. The recipes are from the Dietitans of Canada and are healthy. Both my roommate and I have enjoyed the Baked Fried Chicken – it’s relatively cheap, it’s filling and it’s delicious.

(I apologize that the photo is upside down – but it doesn’t change anything. This is what it looks like after 25 minutes in the oven)

I don’t use the recipe anymore, I just wing it. I use chicken thighs (with skin on, and with bones – I found it got better results than the boneless, skinless thighs).

Here’s what I use for the batter:

• White flour (about two cups for four chicken thighs)
• Dill (to taste – I use lots)
• Paprika (be very liberal with this)
• Onion powder (just a little bit)
• Seasoning salt
• Pepper

Mix the batter in a large, shallow bowl. Unfold the thighs and coat liberally. I cook the thighs at 350° for 25 minutes, before flipping and cooking for another 15 (or until crispy). I find just lining a baking sheet with foil works for cooking this dish – it doesn’t need to be oiled or anything, as I’ve always found the chicken just slides off.

As for sides? Mashed potatoes go wonderful with this dish – simple, delicious comfort food!

If you try this, let me know what you thought!