
Days to Marathon: 147
Weight: 182.1
Body Fat: 21.%
Total Kms Thus Far: 0
Best 1 km time: faster than treacle, but just slightly slower than molasses.
Kms Today: how far is it to Starbucks?
Average Pace: Languid
Cheese o' The Week: Buffalo Mozzarella.
Ah, the Italians. You wouldn’t want one to fix your car (see Germans), manage your money (see Swiss), or swear their undying fidelity (see, um, maybe the Amish?), but when it comes to the lost arts of looking aloofly sexy while holding a cigarette, working three-hour days, and generally sucking every last bacchanalian drop of life out of the day-to-day grind, their supremacy cannot be disputed. Italians: the inventors of Ferraris, espresso, the Roman orgy, Amarone, Sophia Lauren, Armani-clad waiters, and - the source of my eternal gratitude - mozzarella di latte di bufala. Now, let me be clear - I’m not referring to the desiccated abominations that line the local supermarket refrigerators like pale wads of leftover superball rubber, nor to the leathery plastic that congeals like an oily scab on American pizza. Real mozzarella (a physics-defying solid/liquid that Stephen Hawking once exclaimed was ‘proof of God’s love’) will make your heart clench with delight, can only be served on the day it is made, and, once tasted, will make you forgive the Italians for that whole Mussolini thing. The name mozzarella is said to be derived from “scamozzata”, which means “without a shirt” and refers to the fact that these gooey confections have no hard covering typical of a dry-cured cheese. Oh, and let’s be clear on something that should be obvious, but obviously isn’t: Buffalo Mozzarella is made from the unpasturized milk of the water buffalo (those of you who hadn’t figured that out please just put your heads on your desks and be quiet for the rest of the class).
Running update: I’m still sick as a proverbial dog (of course, my dog has never been sick in her blessed life and seems entirely immune to the ill effects of viruses, bacteria, and the gastronomically-questionable and socially-mortifying practice of eating goose feces).
The upside is that I believe I have the first incontrovertible evidence of the fallibility of the first law of thermodynamics: my nasal cavities have developed the capacity to spontaneously generate mucal matter without consuming energy. Naturally, I have a call in to Al Gore - if we can harness this seemingly limitless renewable resource, we can unshackle ourselves from the yoke of our foreign oil addiction. He hasn’t called back yet. I’m sure he’s just busy.
Weight: 182.1
Body Fat: 21.%
Total Kms Thus Far: 0
Best 1 km time: faster than treacle, but just slightly slower than molasses.
Kms Today: how far is it to Starbucks?
Average Pace: Languid
Cheese o' The Week: Buffalo Mozzarella.
Ah, the Italians. You wouldn’t want one to fix your car (see Germans), manage your money (see Swiss), or swear their undying fidelity (see, um, maybe the Amish?), but when it comes to the lost arts of looking aloofly sexy while holding a cigarette, working three-hour days, and generally sucking every last bacchanalian drop of life out of the day-to-day grind, their supremacy cannot be disputed. Italians: the inventors of Ferraris, espresso, the Roman orgy, Amarone, Sophia Lauren, Armani-clad waiters, and - the source of my eternal gratitude - mozzarella di latte di bufala. Now, let me be clear - I’m not referring to the desiccated abominations that line the local supermarket refrigerators like pale wads of leftover superball rubber, nor to the leathery plastic that congeals like an oily scab on American pizza. Real mozzarella (a physics-defying solid/liquid that Stephen Hawking once exclaimed was ‘proof of God’s love’) will make your heart clench with delight, can only be served on the day it is made, and, once tasted, will make you forgive the Italians for that whole Mussolini thing. The name mozzarella is said to be derived from “scamozzata”, which means “without a shirt” and refers to the fact that these gooey confections have no hard covering typical of a dry-cured cheese. Oh, and let’s be clear on something that should be obvious, but obviously isn’t: Buffalo Mozzarella is made from the unpasturized milk of the water buffalo (those of you who hadn’t figured that out please just put your heads on your desks and be quiet for the rest of the class).
Running update: I’m still sick as a proverbial dog (of course, my dog has never been sick in her blessed life and seems entirely immune to the ill effects of viruses, bacteria, and the gastronomically-questionable and socially-mortifying practice of eating goose feces).
The upside is that I believe I have the first incontrovertible evidence of the fallibility of the first law of thermodynamics: my nasal cavities have developed the capacity to spontaneously generate mucal matter without consuming energy. Naturally, I have a call in to Al Gore - if we can harness this seemingly limitless renewable resource, we can unshackle ourselves from the yoke of our foreign oil addiction. He hasn’t called back yet. I’m sure he’s just busy.
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