13 miles in 2:24:00 minutes

I need to take a side-step from my normal food and medical related jargon to talk to you, my 3-5 readers, about one of my 3-5 readers.

This morning I woke at 6:30 am, dressed, and was at the T in Malden by 7. The purpose of this sojourn at such an ungodly hour, was so I could be a spectator at the "Run to Remember." #5373 was none other than my best friend, and fellow blogger, Rachel, also known as Bodybypizza. And she ran this momentous half marathon in...you guessed it...two hours and twenty-four minutes.

I have never been a spectator at a marathon before. I had never experienced seeing thousands of people come down the home stretch to the finish line. Their faces are tired, and their bodies are sore, but there is a look of triumph and completion that comes with every person as they cross the finish line. It was truly an amazing experience. I am so proud of Rachel for her impressive accomplishments. Her weight loss, getting her life under control, and running 13 frigging miles in under 2.5 hours. I hope some day we can cross a finish line together.

There's something fishy about this...

I just ate Skate. That is not to say that I ate a "roller" skate in some botched attempt to display my athletic prowess. I promise you that at nearly 300 pounds, I don't have any athletic prowess. Unless the Olympics committee decides to add competitive pie making to the list of sports, I'm an athletic deficient.

The Skate was actually quite a surprise. It had a fantastic buttery flavor, and a soft texture that was unexpected and delicious. I can always count on a good food experience when I eat at the Kosodo's.

P.s. Tonight's Glee ROCKED!!!!

A Night in the E.R.

Last night at around 9:00 pm I was called by my grandmother. She was concerned because my grandfather was having stomach pains, and having just been released from the Lahey Clinic in Burlington, feared he may have to return. Being the dutiful grandson that I am, I packed up a small bag of clothes and drove over to my grandparents' house in N. Andover. When I arrived, my grandmother was talking to the on-call surgeon from the practice where my grandfather's Colo-Rectal Surgeon practices. A few years ago, my grandfather had a colostomy performed in a successful attempt to rid his body of colo-rectal cancer.

This major abdominal surgery, while effective, has left my grandfather unable to digest certain foods that are high in fiber. Ironic isn't it? Fiber is very "IN" as far as food goes these days. More fiber is better, it makes you feel fuller and more satisfied for a longer period of time, and keeps your bowels regulated. In a normal person, with a normal colon, fiber is essential. In someone who's had their bowels diced up like maki, fiber is not always a good thing. My grandfather is still learning that lesson. Provided of course my grandmother doesn't kill him before the lesson sinks in.

I am now on my 25th hour of sleeplessness and about to head out of here to bring my grandmother home and make my sleepy way to work. I would like to throw a shout out to Gail, the triage nurse who got my grandfather's I.V. in one shot, and to Dr. Justin Z....something, who, while he looks about 20, and not bad looking either, was very patient and kind to us while we waited. I am always uncomfortable being part of the "cared for" side of the table. I prefer to do the "caring" and help others in times of distress and illness. Tonight, though, the staff here has been extremely helpful and tolerant.

Prayers, please. I want my grandfather to get well soon!

Poached Eggs done Nurse Chef style

Tonight for dinner, I took a page out of Giada's cook book and made poached eggs on thick slices of tomato with buffalo mozzarella, basil and sliced avocado. It was heaven. I have become quite a fan of poached eggs. I love eggs Benedict, and Florentine, and all those delicate yummies. However, I prefer not to have it with the extremely fattening Hollandaise sauce. I usually order it with salsa, which adds flavor and not too many calories.

The poached eggs, though, have such a wonderful flavor. I am particularly fond of the taste they take on when vinegar is used to stabilize the shape of the eggs as they simmer in the water. The dish not only looked delicious, it tasted delicious too. I have half a mind to go and make more. Try it. This is a way of cooking eggs that requires no oils, or butters, and the pairing of vegetables and healthier sides than butter and egg-yolk sauce tastes wonderful and feels good after the meal is over.

Spring so far...

I have been a terrible sloth where my blog is concerned. I have been up to a few things, but I have not bothered to take the time to write about them. To my 3 readers, I apologize. Here's what I have been up to...

I bought a new chef's knife. After a journey to the Calphalon outlet in Maine, I discovered that Calphalon was not just about pots and pans. They had a variety of knives stamped with the Calphalon logo. There were German steel knives, and Japanese steel knives and to test these beautiful works of metal, a cutting board and fresh veggies was set up. I took hold of the Katana eight-inch chef's knife and fell instantly in love. I walked away from it at approx $56, but when I found it on Amazon.com for $48, I decided that I could not resist. It has been one of the best kitchen purchases I've ever made.

Additionally, I found, thanks to the brilliance of one of my co-workers, a marble slab to use for my pastry-rolling. It was suggested to me that I go down to the local tile store and buy a marble tile. I did just that! I got a marble cutting board for $10. It was beautiful. I say was because today, while pounding out frozen pie dough, I broke the thing. Who would have thought that my deep-fried guns had so much hidden power? However, for $10 I plan on going back to the tile store on Monday and getting another one.

Also, I baked my first chocolate cake entirely from scratch. (Not counting the German Chocolate Cakes, those were different and quite a bit more complicated.) The occasion was for my aunt's birthday. It was exceptionally yummy, moist, and chocolaty with an exquisite chocolate butter cream frosting that I whipped up myself. Unfortunately, once assembled and frosted, the cake was rather boring. It tasted quite good, but my ability to do more than simply frost a cake is severely lacking. So I enrolled in the Wilton's cake decorating class at Michael's craft store. It starts on June 7, and I cannot wait. This year for my grandmother's birthday, I want to bake and decorate a beautiful cake for her.

Spring is here...much to look forward to. Cannot wait to get things going!