Category Archives: food

Snowy Sunday

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That snow sky paid off, for a few hours anyway. I hustled out to get a fire started so I could drink some coffee in the snow.

We ended up with about 4 inches. This measurement was after it had been raining/sleeting a bit. It would have been a ton of snow if we’d gotten 5 degrees colder.

That morning coffee was the only time I left the house. I spent the evening working on this miso-marinated flank steak stir fry. It was a tasty but I already know what changes I’m making for next time.

Beer-in-the-snow postscript, because beer and firepits are like “peas and carrots”, as Forrest would say.

Food posts, I guess?

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My blogging efforts this year have been an effort to retake my posts from the Facebook Social Media Industrial Complex.

Food posts are a staple of my social media posts but it feels weird putting them here on the blog.

It’s not really any different from drinks posts, I guess? All of which is a long-winded way of saying, “look at these steaks”.

Steady Sub’n

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Mr. Submarine is one of these old-style Richmond sandwich shops that fell under the radar when we became a “foodie town”. The dedicated customers never left but it looks like a place that time forgot (and almost ran over judging by the mangled tables in front).

Some of the tennis guys were hyping this place, and I had never been, so I gave it a run for lunch.

I went with the Club Sub and the Chicken Parm. I didn’t toast the Club, which might have been a mistake. Both subs were plenty big. The fries were fine. I’ll re-run the Club next time but toasted and I’ll see how the Steak and Cheese is.

One of those weekends

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We get a handful of these perfect weekends here in Richmond. Warm in the sun, cool in the shade, low-low humidity and a hint of a breeze.

Really delightful.

We took the opportunity to try eating at a restaurant patio and came away relieved. 6’-10’ between tables, all staff masked up, and minimal shared surfaces (glasses and flatware and whatnot).

This kind of thing is only possible when the weather’s nice so I’m glad we got it in before things get gray.

2020 RVA Open 1/19/2020

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The Solid Sundays keep on rolling.

Last weekend I competed in the 2020 RVA Open, a weightlifting meet here in town. I was trying to get a competition total of 179kg, which would qualify me for competition at the 2020 American Open Series, which starts in March at The Arnold. I went a couple of years ago and it was a good time.

Here’s my last lift of the RVA Open:

This 105kg clean and jerk was a PR for me and secured a meet total of 183kg, more than enough to qualify for the Arnold.

As always, I have to give tremendous credit to my coaches, Chris and Maddie from The Weight Room (the best gym in RVA).

I copped this sweet medal:

Got a photo with these class gentlemen from my session:

And then rolled over to Banditos for food and cold ones with my family:

Like I said, solid.

Recording cocktail 1/14/2020

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I went with a Man O’ War cocktail for last night’s podcast recording.

4 ounces good-quality bourbon or your favorite rye whiskey
2 ounces Cointreau or other orange liqueur
1 ounce sweet vermouth
1 ounce freshly squeezed lemon juice
Brandied cherries or lemon peel for garnish

This recipe makes two cocktails. Everything in a shaker and strained into a rocks glass. The tart/sweet balance is well done. I would have this again.