What's on your Wednesday Menu?

Who swung first? You or Keen?

LOL. He did.

I am in awe of your trip and photos! Isn't it funny the things we do on an adventure that we wouldn't do at home?

Totally.

Good morning! Today is a busy day and a cool weather day and I'm here for it all!

Yesterday's work out on the EGYM equipment felt pretty easy. But even as I was doing it, my body knew it was gonna be sore. Just certain areas. It's a pretty slick system that moves you through 11 machines in about 20-25 minutes. I did two rounds yesterday. A baby one to set the machines where you do a short rep of the exercise, and then three strength tests on each to set your starting resistances. Then a complete one. And I'm feeling it. In the good way. Here is a photo from the app that show my bio-age based on my weight, strength and muscle mass, and then one that shows what my age is broken down by upper body, mid body and lower body muscle strength. The fun news is my bio-age is 54 years old and muscles strength age is 49 and my metabolic age is 58 and I'm 62...so #winning.

Accountability from yesterday was 1 extra snack (pears and low cal whipped topping) and not enough steps. Exercise minutes clocked 57, steps taken 4,647. Today is busy busy. So I'm going to call it a rest day and not stress. Other than that, I met my goals of good fuel and all water all day.

Today is a pedi bright and early, taking our old couch to a cool donation center called Humble Designs where they take gently used things and set up warm and safe homes for people in transition, book club, coffee date, date with a seamstress to modify two pieces and possibly a neighborhood gathering. I'll be pooped by bedtime and really challenged on the wine front if we end up at the neighbors.

QoTD: Anything roasted feta. Lots of storage reorganizing ideas.

Bites today

B: egg and leftover roasted chicken. Damn it was good last night

L: more chicken and some cheese

D: TBD. I have really good, easy options in the fridge if we are home.

Peace!

Woohoo for being younger than our age! Total win!

My sister-in-laws grew up in West Virginia. When they were teaching me how to cook Italian food, they told me that cucumbers had poison and it had to be removed by cutting off the ends and rubbing the opposite ends on the cucumber. I did that for a while, but then forgot about it.

A few years ago, cucumber rubbing or milking started popping up on TikTok with tutorials and people swearing that it made the cucumber taste better by removing the bitterness. I actually did it with my next cucumber and could see no difference in taste. I think it was something from West Virginia legends.

My grandma did that to cucumbers when she cut them. I admit cucumbers used to have a bitter end, but nowadays (I don't know what they have done or how they grow them) I don't taste any bitterness, you can practically eat the whole cucumber.

Thanks Shelia. I always wondered whether that was Italian or West Virginia custom. It was more than 50 years ago, so they must have changed something in how they are grown.

I've completely solved the cucumber bitterness conundrum. Click Follow for the full scoop.