Oatcakes [rowing, food]
Mar. 27th, 2022 10:03 amYesterday morning was the rowing club's much-anticipated spring season opener, the IceBreaker Challenge 5k running and walking race. First time back in person since 2019, because it was one of the first events forced to go virtual in 2020 and then the city refused to allow us to stage a pandemic-mitigated version in 2021.
All things considered, participation rates were pretty good and almost everyone had a great time. Just like with the Head of the Hudson Regatta last fall, we were blessed with perfect weather: calm water, a hint of sun, balmy early spring temperatures.
It's still too much for me to both serve as club president and run events. I'd really rather just run events, but here I am. If I could just focus on events I could do things like more strategic promotion and work on getting sponsors. As it stands we can pull off decent events but can't generate much direct income from them, because most of the income for events comes from sponsorships.
Oh well.
One of the best parts for me was at the end again, after everyone else had left. In getting ready for the race, I'd managed to pull enough stuff out of the club's storage shed that I could finally envision doing some rearrangement and organizing in there. (reminds me of organizing TBAG's storage unit back in the day!). I always feel so much better when stuff is better organized, because then it's less of a hassle to pull things out and put them away when we need them.
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Meal Prep Sunday got mostly bumped to Saturday this week, because today I need to grade lab reports like my life depends on it.![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
bluepapercup recently gave me the Super Natural Every Day cookbook, and it inspired me to cook up a Thai swamp curry* yesterday evening, which came out edible but not amazing. Someday I need to find something on the theory and practice behind curry paste creation. Not today. Right now it is sufficient to just have reasonably edible and nutritious food to eat.
The swamp curry was partly inspired by going to the food co-op and realizing that with all of my bbq tofu-making, it might actually make sense for me to buy one of the big 4-pound bricks of tofu.
I've wrapped up current foodmaking attempts this morning, with a batch of oatcakes from SNED, which came out deliciously, as hoped.
On to the grading, I suppose.
*A friend coined the term "swamp curry" to describe somewhat inexpertly prepared curries that come out strangely colored instead of being things like "yellow curry" or "red curry" or "green curry."
All things considered, participation rates were pretty good and almost everyone had a great time. Just like with the Head of the Hudson Regatta last fall, we were blessed with perfect weather: calm water, a hint of sun, balmy early spring temperatures.
It's still too much for me to both serve as club president and run events. I'd really rather just run events, but here I am. If I could just focus on events I could do things like more strategic promotion and work on getting sponsors. As it stands we can pull off decent events but can't generate much direct income from them, because most of the income for events comes from sponsorships.
Oh well.
One of the best parts for me was at the end again, after everyone else had left. In getting ready for the race, I'd managed to pull enough stuff out of the club's storage shed that I could finally envision doing some rearrangement and organizing in there. (reminds me of organizing TBAG's storage unit back in the day!). I always feel so much better when stuff is better organized, because then it's less of a hassle to pull things out and put them away when we need them.
-
Meal Prep Sunday got mostly bumped to Saturday this week, because today I need to grade lab reports like my life depends on it.
bluepapercup recently gave me the Super Natural Every Day cookbook, and it inspired me to cook up a Thai swamp curry* yesterday evening, which came out edible but not amazing. Someday I need to find something on the theory and practice behind curry paste creation. Not today. Right now it is sufficient to just have reasonably edible and nutritious food to eat.The swamp curry was partly inspired by going to the food co-op and realizing that with all of my bbq tofu-making, it might actually make sense for me to buy one of the big 4-pound bricks of tofu.
I've wrapped up current foodmaking attempts this morning, with a batch of oatcakes from SNED, which came out deliciously, as hoped.
On to the grading, I suppose.
*A friend coined the term "swamp curry" to describe somewhat inexpertly prepared curries that come out strangely colored instead of being things like "yellow curry" or "red curry" or "green curry."
