Coconut milk ice cream, calisthenics and the links I know you love

Hey all! Well it was a big weekend again. We had friends over on Friday night and I made spaghetti and meat sauce, with garlic bread on the side. That’s a non-paleo meal if ever I saw one, but it was the best we could throw together in a hurry. It was all still gluten free and delicious, but a lot of refined carbs I probably didn’t need. Still, the next day was spent in 104º heat building a deck for my older sister, so I suppose I probably wasn’t hurting too badly. The day after that was my highway cleanup with Zombie Squad. ZS is a disaster preparedness group, and we’re big on community service. We adopted a highway last year and it’s been a lot of fun going up there a couple times a year with the guys and cleaning it up.

So a busy weekend, right? I also made some coconut milk ice cream on Sunday, and I’m going to treat you guys to one of my totally-not-at-all-annoying recipes. I say annoying because I don’t really do recipes like most people. Not sure why not, but maybe I’m a free spirit. Here goes:

Here’s our can of coconut milk and our raw, unfiltered honey. We’ll need one can of coconut milk and 1/4 cup of honey. Put these into a small saucepan over low heat, and whisk to combine. Just let it sit while you gather everything else you need.

We’ll also need 1 tsp of some kind of extract. You don’t add it yet, but you’ll need it. I’m doing mint chocolate chip, so here’s my mint extract:

You might notice, if you look closely, that this is not, in fact, mint extract. It’s spearmint essential oil. I did not look closely. I did not realize that there is a difference between extract and essential oil. I was in for a surprise.

Two egg yolks, ideally from some eggs you love as hard as I love my Vital Farms eggs.

Get those yolks. Put ’em in a bowl. Wait for it…

That’s the ticket. Scramble those little bastards.

okay, this is the tricky part. It’s not actually very tricky, but it’s the trickiest part of making ice cream. Or rather, it should be. Apparently when you’re me, the trickiest part is reading comprehension. *Sigh* Okay, you’re going to temper these eggs. That means taking a small ladle of the now-warm coconut milk/honey mixture and pouring it into the eggs while continuously stirring with the fork. Why do you do this? because if you just dumped the eggs into the warm coconut milk, they’d scramble and get chunky. You don’t want your eggs cooked by the heat, because that’s not Good Eats. So you do the tempering thing to warm the eggs up slowly, to keep them from cooking. Do another small ladle of the coconut milk and keep stirring. Okay, now that you’ve got the eggs warmed up, they shouldn’t cook when you pour the whole thing into the pot.

Okay, now whisk it all together, and add your flavoring. If you’re me, add some essential oil, because apparently that’s fun.

Now, you put the pot into the fridge. Let it cool down all the way before attempting to use your ice cream maker. Some people say overnight but I don’t have that kind of patience. A couple hours is all I can manage. It seems to work out just fine, though. Now, prepare your ice cream maker.

This is our ice cream maker. It’s some gigantic monstrosity produced by Sears in the 70s. It will make up to 6 quarts of ice cream, but does just fine with smaller batches as well. it also looks very much like something that might melt a Nazi face if you weren’t careful with it. Seriously, giant wooden barrel-thing with a golden eagle nailed to it? That’s far too epic for something so mundane as ice cream, but it does make the whole process more dramatic. Thanks, Craigslist. Your ice cream maker probably isn’t this, but this is where things might get different. just runyour ice cream maker according to the directions.

Pour the mix into the chamber. Your chamber might be something you want to freeze overnight first. Ours is just a steel drum.

You should see the ice cream start to set up a bit. if you want to add chocolate chips (and you do) now is a good time. Actually, this may be a little past time for my batch, given how firm the ice cream is, but whatever. It’ll work.

These are great chips for ice cream. Great flavor, and they’re tiny so they don’t take too much work to chew even when frozen. Booyah.

Just put some in there. The recipe says 1/2 cup? I just did a couple handfuls. I’m not big on measuring, you may have noticed.

There you go! Now, I don’t advise putting your ice cream into a cheapy plastic thing like I did here. I ended up breaking it while i was eating because it doesn’t handle the cold well. So maybe glass? Or maybe get some of those waxed cardboard pint containers like store-bought ice cream comes in? Anyway, you can eat it right away if you like soft-serve texture, or put it in the freezer overnight for more traditional ice cream texture. it’s great both ways, honestly. The only thing i will caution you about again is making sure that your extracts are extracts. I didn’t get sick from eating a whole pint of this stuff with the essential oil in it, but holy eff was it minty. It was like all caps MINTY. Tasty, creamy, etc, but so much minty. So yeah, be aware of that, in case you are similarly affected with being a dumbass.

I’ve since made another batch of this stuff with raspberries and vanilla extract and it was insanely good. probably some of the best ice cream I’ve ever had. I made a double batch and it lasted me two days, mostly because it was in two containers. if you want to do berries (and you do) then follow this recipe: Blueberry Dark Chocolate Chip Ice Cream Any berries will do, so I just used some frozen raspberries I had on hand. I’ve also got a bunch of frozen cherries, blueberries, and some kind of berry mix that sounds tasty. Next attempt will probably be a sorbet, I’m thinking. No eggs, no coconut milk, just pureed fruit processed through an ice cream maker. Nothing could be simpler, and I already know I love it because I even like the solid-frozen versions I’ve made in the past. If I do that, I’ll absolutely tell you how it goes.

Okay, what else? Oh yeah, my calisthenics. I’m digging on them. I’m even doing shoulderstand squats, which I don’t love, just because I believe in the program. Only two days in so far, but I’ve already figured out which of the movements are my weaknesses based on how I feel when I’m doing the uber-simple versions. Pushups and pullups. Yup. I knew that already. What’s weird is that I’ve got giant arms, right? They’ve always been big and muscular, but never very strong for some reason. So I’m hoping that working on these things will change all that. I also cleared a space in the basement for my rowing machine, and I’m hoping to get ramped up on that, too. Should be fun!

Now, on to the links!

We evolved to eat meat, but how much is too much? – When all the remains alive on the surface of the planet is your gaping maw and the rumbling digestive machinery it feeds into, then you will have eaten enough meat. Seriously, NPR is kind of bugging me. It’s not all bad, but they’re not doing anything even resembling investigative work, and that bothers me. I suppose i can’t blame them too much, but still. If you’re going to report that a study shows a certain result, I think you owe it to your readers to at least know what sort of study it is and what it actually says. Especially if you’re from a reputable news organization. That being said, their recommendation for 2-3 servings of meat per week is laughable. I can’t even keep to 2-3 servings of meat per meal.

Paula Deen Cuts Carbs, Drops 30 Lbs – Yeah. Yeah.

My Top 10 Reasons Why Your “Top 10 Reasons I’m Not Paleo” Are Flawed – Great breakdown of a truly stupid rant. First off, WAPF and Paleo/Primal shouldn’t be fighting. We’re all on the same team, trying to help modern people achieve improved health by looking to traditional lifestyle choices. We have so much more in common than we do different, there’s no need at all to be squabbling. Cheeseslave, however, seems to think that there’s something to be gained by writing a moronic, intellectually dishonest blog post complaining about paleo. I guess there is something to be gained: Blog hits. And if you don’t mind selling out the health of your readers to score cheap points, then I guess that’s a fair trade to make. if it sounds like I’m mad, it’s because I am. Anyone who takes anything more than a cursory glance at the paleo lifestyle knows it’s not about historical recreation, and that it’s a far more varied and dynamic diet than “Meat, meat and more meat”. Anyone who claims that paleo is about moving into the wilderness, or that paleo is necessarily low-carb simply hasn’t done any research and is fighting straw men. Anyway, Primal Toad does a great job tearing this post apart, and I’m glad he did. Idiocy like that of Cheeseslave’s post needs to be refuted, on principle.

Time-Restricted Feeding Without Reducing Caloric Intake – This is something I’ve been interested in. It’s not intermittent fasting, it’s eating the same amount you normally would. You just eat it in a smaller chunk of time. So you eat your regular dose of food, but you don’t eat at breakfast (or whatever). It sounds like there are a lot of benefits to it, based on some studies like this one (in animals) but also from a lot of anecdotes from others in the paleo movement. Maybe worth a try?

Seasonality Chart – Such a cool infographic!

Meat consumption in relation to mortality from cardiovascular disease in Japanese men and women – Observational study, so it doesn’t prove anything, but it’s always nice to see people looking at the right things with their epidemiological studies for once.

Top 7 most common reactions to your high-fat diet – Mark Sisson hits a home run again. He always does, honestly.

The crucial reason you need more gelatin in your diet – I’ve been doing more slow-cooked chuck roasts, and there’s definitely some connective tissue in there that converts to gelatin, but I still haven’t made any stock. I’ve got plans, though. So many plans.

Vegetarian diet and mental disorders – Again, observational, but it’s an interesting idea. Maybe not enough long-chain omega-3s? Not enough saturated fat? I know i’ve talked to a number of people who went on very low fat diets and got super depressed as a result. I’d love to see more research in this area to see what’s actually causing the effect, and if it’s actually a dietary cause at all.

The very Gnollish J Stanton interview on everything – I love J Stanton of, as I’ve mentioned before. This is a fun itnerview of him by Richard Nikoley of Free the Animal.

Okay, that’s probably enough. Enjoy, and thanks for reading!


New exercise plan, and loads of links

Hey everyone! Jeez, it’s been a while. Well there’s some fun new news and a load of links, as always.

First off, I successfully made some coconut ice cream. I’ll post pictures of the process soon, but I wanted to let you know that I used this recipe, and that it worked beautifully. Also worth noting: Spearmint essential oil is not the same thing as spearmint extract.  I have never tasted anything in my life so minty as the ice cream I made. That’s an error I won’t be repeating anytime soon, hopefully.

I also made some Thousand Island dressing with my homemade mayo and some non-homemade ketchup. I’ve got the goods to make my own ketchup now, but haven’t gotten around to it yet. Still, it was easy, and delicious. Highly recommended.

I realized I hadn’t done a body comp update in a while, and I just found my Omron and all the rest of my self-quantifying equipment. I’m still running under 15% bodyfat (14.6-14.8%) according to the Omron, and still hanging out in the 207-210 weight range. Not too shabby, really. It’s not the leanest I’ve been, but it’s a really comfortable place for maintenance. I keep thinking that I should just dive into something more strict for 30 days and see how lean I can really get, but it’s pretty tough with an infant. I bet I could still do it, and I might, but probably not just yet. I’m also going to get started on a new exercise plan, and I’m pretty excited about that.

I finally finished reading Convict Conditioning, by Paul Wade. I think the book is much longer than it needs to be, but there’s some solid info in there for sure. What I really like is the extremely slow ramp-up to strength. I’ve always been big, and fairly strong in an objective sense, but I’ve never been strong enough to move my own body very well. So that’s the goal. I want to master my own bodyweight. I want to become technically proficient at the various calisthenic exercises, and I want to build myself a solid foundation of strong joints, and connective tissue. So there you go. I’m starting tomorrow, and I’ll be doing pushups and leg raises, and then doing squats and pullups on Monday. Wednesday I’m going to try to go do some sprint intervals, or at least hit my rowing machine for 15-20 minutes of intense intervals. It seems like a pretty simple workout regimen, and that’s exactly what I need right now. Also a bonus: Because it starts very slow, my wife is interested in trying it with me. We’ll have to see if we can sneak away from our baby for long enough to work out together, or if we’ll have to take turns.

How Much Control Should the Government Have Over Our Health? – I’d say not much.

The Straight Dope on Cholesterol, Part VII – This is truly a comprehensive series, and if you’re not reading it you’re missing out.

Early Gut Bacteria Regulate Happiness – It’s an animal study, but it seems likely to work similarly in humans. There are tons of serotonin receptors in the gut, which is part of why people call it the second brain. Keep it healthy, and you’ll be happier.

Is Microwaved Food Dangerous?: The Myths and the Facts – This is what I like to see. There’s a tendency in the whole ancestral, crunchy, hippie-dippy world to distrust modern food technology, even when there’s no cause for it. Microwaves are fine, as long as you use them correctly. I will say that I haven’t been microwaving my food in plastic as much, not because I’m especially worried about it leaching into my food, but because I think the microwaving has been damaging my plastic storage containers.

Why Our Food Is making Us Fat – Great article, talking about the obesity epidemic in britain. There’s a video version as well called “The Men Who Made Us Fat“.

A quick, cheap, accurate test for gluten intolerance – Wouldn’t that be something?

Red Bell Pepper Sandwich – Now there’s a great idea.

Is it time to retire the low-carb diet fad? – Bad science just keeps being bad, no matter how many times someone trots it out wearing a new hat.

Obesity, Food Politics and the Perils of Dietary Carbohydrate – This is a lecture given at a local hospital by my own primary care doc. Kinda cool, that.

Blueberry Dark Choco Chip Ice Cream – Given my success with the other ice cream, now I’ve got my eyes on more complicated versions. I’m thinking the next batch will be vanilla coconut milk ice cream with swirls of strawberry and chocolate chips. That sounds pretty freaking delicious. Cheap, too! I can make a pint of it for a couple of bucks, as opposed to the $5-6 it costs to get coconut milk ice cream from the store. And I’m using organic coconut milk, raw honey, organic fruit, and pastured eggs. It’s damn near health food!

Having a 4th of July BBQ? – Enter to win $130 of meat from US Wellness Meats!

Low-fat and No-fat dressing don’t get the most out of veggies – Fat helps us absorb nutrients from our veggies. That’s why I cook my veggies in fat, or coat them with fat. It’s because of the nutrients, not because it makes them delicious.

Produce Storage Tips – Super handy guide to storing your produce to maximize freshness.

Whew! Okay, there you go guys. Enjoy, and thanks for reading!


Okay, gird your loins. I’ll wait.

Girded? Good.

Let’s get to it. I’ve got a lot to tell you guys about and I want to make sure I cover as much as possible. I’ve got a giant stack of links I’ve been wanting to share, and I’m going to power through them today.

But first, my own updates: First and foremost, I ran the Tough Mudder on Sunday. It was both tough and muddy. The course ended up being about 12 miles, and was significantly different from last year. I brought my adventure camera, hoping to get some video of the race, but the battery was dead and we couldn’t find any means to charge it. D’oh! In order to avoid such a catastrophe in the future, I ordered two new batteries, a wall charger and a car charger. That’ll show ’em. So unfortunately, I don’t have any video of my self running, and only a few pictures so far.

I’m hoping we’ll have some good ones as taken by the course staff. We had some last year that were awesome. Anyway, you can see that my friends were wearing Vibrams, while I was not. This is because I’ve worn my Vibrams to a couple of other mud runs before and they were not good. Mine are the KSO model, which has a relatively smooth bottom. I also got them in the now-defunct size 48, because the guy at REI told me I needed to have a little room in them and the 47 was a bit too small. Since the KSO is the only version that has ever had a 48, I felt like my options were limited. Anyway, they’re wonderful for running around my yard, mowing the lawn, going shopping, etc. They’re like my flip-flops that I can run in if I need to. For mud runs, what I really need to get are some of the TrekSports in a size 47. They’ll fit more closely to my foot so I won’t be as likely to slide around inside the shoe, and they have a thicker, grippier bottom so I’ll be less likely to slide around on the ground as well. Probably not as comfy for just cruising around, but I bet they’d be much better for the mud runs. We’ll see if I can talk myself into some of them, though.

Anyway, it’s two days later and I’m hurting. That was a heck of a course, and we really pushed ourselves this year. Last year I felt like I finished with a lot of gas in the tank, but this year I really felt like I didn’t leave anything on the course. I wanted to finish tired and I did. And it was awesome. I’ll post more pics as they become available.

Okay, now to links? Almost. I also wanted to tell you guys that I made this PaleOMG Cheesecake (minus the cheese) and it is amazing. I don’t know that it actually tastes like caramel or cheese cake, but it’s freaking delicious either way. It’s creamy and sweet and has a great texture and flavor. It was a bit of a stretch for me, since I’ve never actually tried to make anything like that before. I’ve made real cheesecakes, but never “make your own walnut meal to make a crust” kind of thing. I’m just glad I tried it, because it’s excellent. Only downside: Very expensive, at least the way I did it. it’s super rich, so it’ll feed a lot of people or last a long time or whatever, but definitely not cheap if you’re using quality ingredients.

Also, I was talking with my friend Jordan (the guy on the right in the pic above” and he said that he’d been regaining a lot of the weight he’d lost and was having some digestive problems, too. Weird, because he was one of my first friends to go gluten free and had done a great job sticking with it. Turns out, he’d been eating the same corn tortilla chips I had been, and had been making himself granola using the gluten-free oats from Bob’s Red Mill that I used in my oatmeal cookies. Crazy thing: When I was eating those chips, I was gaining weight and feeling kinda crappy. When I ate too many of those oatmeal cookies, I felt sick. So even though they’re all labeled gluten free, there’s definitely something going on in there that’s affecting both of us precisely the same way. I thought that gluten was my issue, but that I tolerated corn well, and that a few gluten free oats couldn’t hurt me, but I was wrong. I’m glad I talked to him, because it confirmed for both of us that we were having reactions to things we had thought were at least pretty safe, if not ideal. So now I’m off the chips, at least a regular deal, and will only eat them rarely instead of 4-5 times per week. The oatmeal cookies I shouldn’t have been eating anyway, but if I do make them again I’ll do a half batch and limit myself to one a day until they’re gone. Or make them when we have people coming over so I don’t have to jump on that delicious grenade all by my lonesome.

Okay, now links. For realsies.

Homemade coconut milk, coconut cream, coconut butter – That’s a good idea.

Carnivore Digestive System – This. This all the ways.

Long-distance running and evolution – I keep reading this stuff and thinking about it. Eventually, I’ll probably have to do a full post just on this, but for now I’ll keep linking to anything I find on the subject.

Maple Bacon – There’s nothing bad about this.

Crispy Primal Lasagna Bites – Dude. How freaking amazing do these sound/look?

A Physician’s Whole 30 Experience – I keep reading updates from the Whole 30 folks, or hearing other people talk about their own Whole30, and I have to admit it sounds pretty good. Going pure, clean and whole for 30 days? Just sounds kinda nice, honestly. I mean, I do pretty well, but I’m not that good by a fair stretch. And I’m sure that a lot of what few remaining problems I have stem from those areas where I’m still not on track. Anyway, this is a great writeup of it by an MD who had previously been paleo, but not quite so strict as Whole30 calls for.

Only Paleo App – Great idea! Look up foods to see if they’re paleo-approved. If you’ve got a problem, yo I’ll solve it. With this handy smartphone application.

Fat might be the sixth basic taste – I know I can taste it. And it tastes good.

The paleo diet moves from the gym to the doctor’s office – More docs looking at things from an evolutionary perspective? I don’t think it’s a bad thing. The doc in the article who is concerned that the science isn’t settled yet, and about regional variability in genomes is kind of missing the point. One of the biggest aspects of the paleo concept is self-experimentation. Spend 30 days trying different things and see how you feel. If your genome supports limited rice consumption without you feeling sick or getting fat, then you eat your rice. If your genome seems to indicate that you’re better off being closer to ketogenic, basedo n how you look, feel and perform, then you do that. Paleo, once you get into it at all, is rarely prescriptive. It’s more about learning enough to take control of your own health than it is about someone telling you not to eat certain things. At first? yeah, someone’s telling you. Once you try it, your body is telling you. And that should be enough. It’s certainly more confirmation than most of us got to follow the SAD.

Wildfires rage at new Mexican organic meetings – Joel Salatin of Polyface Farms posted this article as a reason why he doesn’t participate in the USDA organic program. I can’t say I blame him. It’s also got me leaning away from Organic Valley and more towards Kalona for my butter and cream.

Paleo in Woman’s World – Hitting the mainstream! That’s good news. Hopefully this reaches some folks who otherwise wouldn’t have heard about it. That’s really what it’s all about, right? Helping people, bringing folks together, curing disease, and bacon.

Decoding Labels: Green & Black Organic Hot Chocolate – I love Green & Black’s, no lie. I eat their 85% dark chocolate on a regular basis, and it’s delicious. However, it’s one of the only varieties that doesn’t have soy in it. So if you want some great chocolate without the soy, G&B’s 85% is a good way to go. Their cocoa mix sounds like it’s one to skip, as are many of their other, less-dark options. Enjoy Life makes a great soy-free, grain-free, dairy-free, nut-free chocolate if you require your chocolate to be squeaky clean. Tasty, too.

Bill O’Reilly credits no-wheat diet to his weight loss – It should be “Bill O’Reilly credits weight loss to his no-wheat diet,” but I digress. I think it’s great that O’Reilly is sharing his success with a wheat-free diet, and hopefully his message reaches some folks. The wheat farmer in this piece is ridiculous, though. yes, if everyone stopped eating wheat, you’d be out of work. If everyone stopped smoking, the tobacco farmer would be out of work, too. Is that a good reason to encourage/subsidize people to keep smoking? No. Also, the dietitian at the end makes me want to rip my hair out. You hear this argument all the time. “You cut wheat, so now you’re not eating those calories and that’s why you’re losing weight.” That’s brilliant. So if I decided to cut fresh fruits and vegetables out of my diet, I’d lose weight because I’d be removing those options for myself? If I decided to start myself on a “eat as much of cheeseburgers and chocolate cake as you want” diet, I’d lose weight because I’d cut myself off from all those other options? Maybe, just maybe, this is a small factor. If you severely limit the foods you’re going to eat, you might get sick of them and then decide not to eat as much. But cutting wheat isn’t severely restricting your diet. Do you know how many foods in this world aren’t wheat? All of them but one. So you still have more than enough variety to keep yourself hungry, don’t worry. Also,this dietitian is completely ignoring the different hormonal effects of various foods. Are we still convinced that a calorie is a calorie is a calorie in free-living people? We think that all foods satisfy hunger in the same way, for the same length of time? We think that people won’t eat if they feel hungry, regardless of what limitations you put on their dietary choices? GAH. Anyway, I’ll stop.

The DIY Gym – I think I might have to make/find some of these. Sounds like fun!

All done for now. I still have some more, but this seems like plenty for the time being, and we put a dent in my stockpile. Thanks for reading, all!

Cold Showers and Warm Mayo

Well the mayo wasn’t actually warm this time. At least not especially warm. I wanted to do one more experiment before I bring you the big bad mayo showdown. Last time, as you know, I used my bacon fat (warmed up to make it liquid, which is why my first attempt at mayo was indeed quite warm) and some extra-light tasting olive oil. And it was good, for sure. But I wanted something a little more basic. Something that anyone can do and that would be more repeatable. So I went with just the olive oil this time. I also didn’t take pictures, because i was lazy and thought that if I didn’t document my failure that means it didn’t happen.

Anyway, I had some issues with this batch. I used this recipe: Paleo Mayo Which is very similar to what I did last time, except with the bacon fat. This time, though, I tried to measure my oil. Here’s a tip: don’t do that. When I measured out a cup of oil and poured it in, I was foolish and thought I was done. The mayo was definitely emulsified, as it was hanging together and looking creamy, but it was still really liquidy. I thought that maybe it would firm up after a few hours in the fridge. It did not. So I called my resident culinary expert and asked her what was up. She said she’d never heard of this problem before. That’s me, exploring new territory in Failtopia. Anyway, I figured maybe I hadn’t used enough oil? So I put it all back into the food processor and added more oil. That didn’t seem to be working. Then I was thinking that maybe I didn’t have enough egg? I added another egg. That didn’t do it. Then I went back to adding oil. I added a lot more, and things started to thicken up. I ended up using the entire container of oil by the time I was done, but the mayo had finally thickened properly. So just a word to the wise, don’t measure your oil. Just keep adding until it gets the right consistency.

Okay, so there’s that. Once I cruise through the now-monster-sized batch of mayo, I promise there will be pics, maybe video. I want to help you do this right, because it is apparently pretty easy to do it wrong. Either that or it’s actually really hard to screw up and I’m just awesome at being terrible. Either way, I’ll try to help you not be like me.

I’ve also been reading a book called “The Flinch” after hearing Robb Wolf interview the author on the Paleo Solution Podcast. Anyway, I enjoyed the interview, the book is free, and I started reading it. This prompted me to start taking cold showers this week, which I’ve now done four days in a row. Here’s what I’ve noticed about cold showers:

Benefits of cold showers

  • 1. Don’t have to wait for the water to warm up
  • 2. You tend not to dawdle in there
  • 3. Invigorating and energizing
  • 4. You can do it while the laundry or dishwasher is running
  • 5. Saves energy
  • 6. May help to burn fat
  • 7. Mirrors don’t steam up
  • 8. Less inhalation of gaseous chlorine from steam (Thanks, Amanda!)

Disadvantages of cold showers

  • 1. Uncomfortable at first

Yeah, that’s pretty much it. I’m not sure if I’ll continue them indefinitely, but I really do enjoy them in kind of a weird way. It also helps that I’m running the Tough Mudder on Sunday, which features lots of cold water. I’m hoping that taking these cold showers will help condition me a bit so the cold water isn’t as big a shock to my system as it was last year. Fingers crossed.

I will note that I am back down to 208.4 lbs as of this morning, which feels nice. I look and feel much leaner than I had been recently, and that’s good all around. I’ve been better about my food recently, which is probably enough to explain the weight loss, but maybe the cold showers have something to do with it? Tough to say, obviously, but they don’t seem to be hurting.

Okay, that’s all I have for you kids right now. Well actually, I have a giant, towering pile of links i want to share, but i don’t have time to do them all justice, so we’ll save them for later. Hopefully soon! Thanks for reading, everyone.