60 to Sexy

As I mentioned, I’m up here in San Francisco for Sketchfest through the weekend, with no access to the gym or my bike or a pool. So I’ve been running. Nice 5.5 miler through Land’s End past the Presidio, turnaround point as near as I could get to the Golden Gate Bridge. Breathtakingly beautiful, can’t wait to do it again tomorrow. While I’m away from home, I’m aiming for workout quality over workout quantity.

Also, I’m putting special focus on my diet, since I can’t cook for myself. Minimizing meat, doubling vegetables. You know what’s my new favorite food, both to cook and to order as a side? BRUSSELS SPROUTS. Nutty, hearty, yumtown. And super-healthy. Here’s a great, easy recipe, adapted and paraphrased from Cook’s Illustrated: 

• Preheat your oven to 500.
• Grab 1.5-2.0 pounds of brussels sprouts, cut each one lengthwise. 
• Chuck ‘em in a bowl and toss ‘em with 3 tablespoons of olive oil and 1 tablespoon of water till each one is covered. 
• Put them all face down on a baking sheet, cover the baking sheet tightly with aluminum foil. 
• Stick them in the oven, top rack. After 10 minutes, take the sheet out and remove the tin foil, then put them back in for another 9-12 minutes (depending on size; you want them to be nice and browned, but sometimes the smaller ones can get scorched if they’re in too long, though they still taste good that way). 
• Eat, rejoice. 

The deal is that the water and oil and tight tent of tin foil turn each half-sprout into a little steam chamber, so they’re soft enough for eating, but not soggy. I do this about twice a week these days.

Don’t stop. Get it, get it.