I would not have considered pork and tofu to have an affinity. Tofu here was mostly for vegetarian food. But kimchi jigae and ma po tofu are from different places and both combine pork and tofu, so delicious that now if I get ramen I also get pork belly and tofu. I'm completely converted. Pork and tofu are delicious together.
That doesn't look like a garden center.
Where is my check?
Absolutely true, but feeling good for a higher proportion of your years is much more likely if you act like you want a longer life. Most longevity stuff is geared more towards "healthspan" than lifespan.
Having said that - moderation is what I practice. I don't overeat or drink too much but do not eat a tightly controlled diet either, eat healthy food mostly but not exclusively. Work out but not excessively.
Oh I did love swing shift when I was younger. But it was 4 - midnight. Could walk home, and stop for a drink on the way, too. Go home and sleep 8 hours and still not get up too late.
Unfortunately back then I had to have more than one job to survive, but I do like that late-but-not-overnight shift.
I am, and in a 'right to work" (labor unfriendly) state as well. But have been at the same place for 13 years, and am flexible with them because they are flexible with me. Will stay late if needed, (I leave Wednesdays for overflow and tell my boss that is the day I can work late) but take time for appointments when I need. And I don't answer emails after I go home, am not reachable. I'm not sure why, but they seem to think I am a top performer. As far as I can tell it's not objectively true, but I'm not the one evaluating it.
People at my job also take long lunches to work out if they want. It's a participation sports company.
I don't believe in doing too much, that does no favors for your coworkers or the people who come after. I say good things about my coworkers to their bosses, too. Anytime I can possibly give someone else credit I do.
Thanks!
I work 9-6, go to yoga, eat supper, hang out with my husband awhile, sleep 11-7, have a leisurely morning because my commute is a short bike ride, have 4 weeks of PTO at this point and I USE it. Weekends I have free most weeks. I can come in late or leave early for appointments.
But honestly it works best when one or the other of us are working from home, to take care of some of the household stuff & pets, and we have someone come really clean the house fortnightly, so we don't have to spend weekends doing that. And I like gardening so that's not such a chore.
Tampa, for me and user HCSOThrowaway
Yeah, a run.
Cherries or dried cherries are good for pain, but for anxiety, exhausting my body calms my mind.
If you are not able to run, sex helps or yin yoga poses. But not as much as cardio. Get worn out physically somehow.
I like a drink, but every day seems excessive to me. I do 2-3 a week, or sometimes less. Like honestly I think if you drink daily you have a problem.
Had to pull out the kitchen scale because all my measuring cups are in the dishwasher. I assume grams are ml but not sure so giving weights here.
50g vodka
25g Mastiha
15g Chartreuse
20g lemon juice
Was meh. I shook some of it with the peel of the lemon, that helped some. Not willing to toss it with the Chartreuse so I spritzed it by adding a bottle of yuzu lime tonic, it's good now but not what I was after.
I was looking for something to do with the mastiha, and had half a lemon but vodka was not the right base for this, I was not feeling gin today, wishing I had grappa or pisco, and I think lime also would have been better than lemon.
But mastiha & Chartreuse - yes. A definite affinity.
Posting because it's so pretty!
2oz bourbon (Evan Williams Bottled-in-Bond)
1 oz lemon juice
1 oz Aperol
1 oz Amaro Nonino
Spoonful of Campari
Shaken with ice and poured over new ice in a frozen glass, then parked in the freezer for 5 minutes because summer is here and it's 32C, 90F outside so everything has to be cooled. But beefed up with the extra whiskey and the Campari it's fine to be diluted a little, better than warm.
Kitten for scale.
1 oz tequila claro
1 oz good mezcal
1/2 oz St Germain
1/2 oz Amaro Nonino
1 oz lemon (was too much so a squirt of agave, would change that to 1/2 oz)
Shake all with ice, and if it wasn't so hot, serve up in a coupe.
The kitten was found in our neighbor's car. Less than one pound, fearless little guy. Currently passed out on my lap. We call him Legolas.
Not drinking on weekdays but as my youngest kid is making us supper, I have time for an aperitif.
4oz tepache
4oz light tonic
2oz of the spicy seasonal Publix lemonade (Yuzu/pineapple/habanero - either this is so successful they keep making it or I'm the only one buying it but I think it's the best one they ever made)
It's good. A little spicy, a little bitter and very refreshing.
I often use the big mixer with the dough hook because I don't have time, but the no kneading just mix, rest for 15-45 minutes then stretch & fold every half hour is so pleasant. Feeling the dough develop, getting lighter and stronger each time, not really counting the rounds because it tells me when it's ready to be left alone to rise. It's a very enjoyable process, and more reliable for me than a more standardized method.
2 oz fresh pineapple juice
2 oz overproof bourbon (or one with strong flavor)
1 oz amaretto (I used Adriatico)
1/2 oz pineapple amaro
1 oz lemon
Squeeze of agave syrup - if your amaretto is traditional & sweet, omit this, and add a tiny pinch of fine salt.
Shake everything with ice, pour over fresh ice.
It's really good, but I think would be better with a drizzle of syrup from amaretto cherries and a garnish of the same, and probably better with a sweeter amaro. I don't have either right now. But honestly pineapple and whiskey is hard to mess up. It's good.
Yes I moved the glass off the magazine right after the picture.
2 oz Glenglassaugh
0.5 oz Galliano
0.5 oz Giffard Abricot
1 oz lemon
1 inch piece ginger
Small spoonful brown sugar
Shake everything with ice, strain into a glass over new ice. Very nice! Galliano is underrated.
You can't read it on the board but this was the special at the hotel bar today, they have a Bourbon bar, all sorts of good whiskey on the shelf. Always a sucker for a fruity bourbon sour!
Don't know exactly what is in it but my guess is bourbon, lemon, cherry heering and soda water. Can taste the whiskey, the cherry is not dominant, nor the lemon. More refreshing than I'd expect from something 'bourbon cherry'
Featuring Juno, our velvet hippo.
This made 2.
4 oz gin (Farmer's)
6 oz grapefruit juice
1 oz Campari
1 oz lime
8 oz tonic (fever tree light tonic, la mejor)
Stirred with ice, strained over fresh ice with one lime wedge squeezed in and put in. A little watery, the grapefruit maybe not quite perfect but it's good.
Because the fever tree comes in weird sized bottles, there was left over so I made a gin & tonic for my daughter's girlfriend. She did not like it but a splash of St. Germain fixed it for her.
Alright, I'll bite. I got a favor from the mafia once. I had bought a motorcycle and the seller gave me an unsigned title, un-notarized. There was a Curio shop on our street - these ancient men ran it, but never sold a Curio, they did sell cigarettes and ran card games in the back of the shop. I told one what happened and he says "ah, don't worry baby, Sam is a notary! SAM! This young lady needs something notarized. " So they signed the guys name and notarized it.
"What do I owe you?" "Nothing, honey, we do this as a favor for you, yes?"
I'm sure they are long dead now, and the curio shop some hipster bar or something . In their heyday they ran numbers and took protection money but had settled down, but it was funny, their job was sort of - if they could do it for you, and you could pay for it in some way, they would. So of course Sam was their crooked notary. And technically I owe the Mafia a small favor still.