Fat Boy ~ A moment of truth

I have never been skinny. Ok, maybe when I was seven or so...

During middle school, high school, and my pre-college (running around) days I was basically a 'fat boy'. My weight came close to 280 in my young teens...my mother may not remember it that way, but I do! And if I could find those pics I would post them so you can see the difference. But right now I can't find them.

I am 6'2" and have successfully kept my weight between 200 and 220 for the last 10 years or so...but lately I have found that my clothes are becoming tighter and I feel less active. And I will not be buying new clothes just to fit in them!

If I don't do something to change for the long term I may find myself out of the 'big boy' stage and back in the 'Fat Boy' stage again...and that is unacceptable to me. Because I don't believe in dieting. Dieting meaning that 'commercial' plan of doing something to lose weight. No, everyone has a diet. Whether it be junk food, carnivorous, or vegetarian (just to name a few) everyone one, has one.

Possible reasons for this weight gain could be...less activity in my job. I still work hard, but till I get back on the ship I will be missing about 500 steps to run up and down a day. Not to mention your muscles always balancing out the sway and roll of being on a ship (and you can sweat to death in Africa or the Caribbean).

And there could be that period of time from 6 to 8 months where I neglected the gym all together because of too much going on: moving, starting a different job, getting married. I have been back in the gym for months now...but I gues I get frustrated because the weight loss doesn't seem to happen as fast as the weight gain.

Further contributions could be that now I work in a kitchen full-time and also work a second job catering. We are also working on some online products for sale. I think I realized that I probably sample/taste more calories then most people eat in three well balanced meals. How does that happen? You ask. Easy...spoonful of this, bite of that, few pinches and slurps everywhere else...then you get hungry and eat too!

I think I am on the right path to recovery but it sure is taking longer than I want! And during this time it is actually depressing and unmotivating when you can't seem to see results.

Plus, how many of you out there have vowed to change your diet but everyone and everything around you deters you from the lifestyle? You got to get tough, tell people NO! Tell grandma that you are already overweight and that YES, one more cookie will hurt! Because everyone will 'one more' you to death, literally.

All that being said I think I am going to implement more aggressive measures in my diet and exercise to find the balance I want. We'll see how it goes...donut anyone?

Kaze Shabu Shabu

Tucked away in Boston's Chinatown where Boylston turns into Essex, about two blocks down there is a restaurant called Kaze Shabu Shabu.

This quickly became a favorite of my wife and I. An induction top separates you and a guest, or many guests. After ordering the meats of your choice (beef. pork, chicken, seafood) you then order the noodles (4 or was it 6 different kinds?) of choice, or rice if you prefer. Then you need to decide what broth you would like, pick from 12. Pick two, they have split bowls. There is also a platter that comes out with it; vegetables, fish cakes, tofu...

I am still amazed or perplexed at how they get away with serving raw chicken & pork without some kind of violation of health department codes. But it did not deter me from trying it...actually I thought it was quite brilliant. The chicken and pork I ordered in the above picture (my wife ordered seafood deluxe) came out shaved and rolled about poster board thin. And frozen. Both cooked up fairly quick in the bubbling brew of broth (say it quick five times).

Once person said they would not suggest this 'hot pot' dish/entree for children under 10, but I would say not under 12 and definitely make sure you are a 'neat' eater. Or maybe bring along a Red Lobster bib till you get experience in using the tools and slurping your way along.

Check out the shabu shabu 101 & tutorial, I believe you will find it interesting: Shabu 101 & 3 step program.

Continued Education

Sorry that I have not posted anything of note lately as I am on continued education in Boston (some may call it 'vacation').

Yesterday I was at Harvard observing all the alumni reunions while dining on some local fair and Stephanie did a little shopping (as to be expected)...but then again, so did I.

I am a sucker for massive book stores, and small quaint 'used' book stores as well. The kitchen shops just don't hold my attention anymore. I have not seen really anything new in awhile (or at least not new that I would want to buy) and all the small kitchen 'shops' prices seem to be dreadful.

Its like being in a store with a lot of stuff you know you really like, and maybe want, but its much cheaper online or at Target and Wal-Mart. And I AM NOT going to buy it just so I can say I bought it in Boston at the "" store. Just so I can 'one-up' a friend of mine in competitive conversation. And you know what I am talking about...

example: oh last year I just got this darling shawl at Ann Taylor's in Boston (now what was really said is this= I went to Boston, I have great taste, I can afford to travel to Boston just to shop at Ann Taylor's because I have money,--unless of course you are bragging about getting it on sale, then it shows how shrewd you are if you really did get a bargain and that's a better 'bragging' point)...

(now my turn) that's funny I bought my wife the same one at the flea market last Saturday right here in town. -- See, kinda makes one look stupid just to have a 'bragging' conversation piece.

Now of course if you bought an item that may have only been available in that area, now that's something to brag, boast, and 'rub in' about. And along those lines I have a few restaurant experiences I will share later that are only available outside of where I live right now (in the South)...and some are only in Boston.

So maybe later after I have time to compile my study notes and 'continued education' materials I will post with some of my knowledge and wisdom.

AFM Galley/Kitchen

A first hand look at the kitchen aboard the Africa Mercy. There are a few things that need to be worked out as they start feeding 400+ crew of Mercy Ships!

Appreciation Dinner - Food Politics (pt 1)

Last night we had an Appreciation Dinner for our crew. I must say that I didn't actually make it to the ceremonies/meal (I was on the phone with my wife, you understand?).

We did a pretty good meal for just using available things on board (and for those of you who are on board, I thought our meals were 'special' every night?).

We made~
Braided loaves of bread filled with complimenting herbs served with a garlic butter.
Peas with sliced onion and garlic, a hint of sesame. (hey, what can I say? We need to creatively use up leftovers)
Lemongrass-White Wine Risotto
Sweet Soy Salmon Fillet
Lemon-Thyme Chicken Breast

For Dessert~
We had all kinds of toppings available to us, and brownies were made so...make your own Sundae Bar

Pretty good menu line-up for a missions ship don't you think?

I wanted to make some side notes on the food just from general speculation:

• As I was smelling the aroma from the risotto I realized that even though it was savory(the rice dish), the lemongrass puts off an aroma that reminds me of a pudding, or sweet lemon tea...what do I mean by pudding? If I was to do a dessert with a rice pudding I would think that the aroma of lemongrass would be very complimentary for a sweet dish. For those of you who don't use lemongrass, we have it here on board in big bags of dried bundles. I use it by steeping the lemongrass in hot water, then using the liquid in dishes, like ladling it in the risotto.
• For the chicken breast we used a basic brine but then added a small bit of Lemon Essence to it. A sauce was also made, very light (liquid speaking) and strong in taste. The chicken came out of the oven very juicy and on the 'medium' level for toughness. But as the 'holding' time progressed I think the chicken breasts got tougher. You may say that happens when slow heat is pushing the liquid out, but I say that we just need a better quality chicken. Although I must remind you that we are on a budget so sometimes a little extra cutting and manipulating of the chicken is better than spending more money. But not always.
• The salmon was good but it probably could have been moister (is that a word?...maybe more moist?). It was baked and I did not have enough pans or room to have a single layer of fish cooking in each pan so in order to get it all cooked some pieces 'dry out' and/or cook quicker than other AND the recipe was adapted from a 'flat-top' or 'BBQ' grill recipe...so we do what we can, right?

This is not a restaurant, or even a cafeteria/camp kitchen...so if we have anything by the way of being 'posh' or 'lush' in essence rest assured it was a gift, blessing, donation, and/or bargain price in nature. We are also not on the 'cheap' level altogether. We supply the standard protein, starch, and veggies with a few extras thrown in here and there (and if we can't buy adequate bread we bake our own, hard to buy bread while sailing!)...and sometimes there are donations or monies set aside just to produce a 'special' meal or occasion.

There are however Captain's Lunches, Media Functions, Pastor Conferences and/or Breakfast, and Dignitaries that come on board for which there is allotted monies for making these functions nice or fancy, so to speak.

When local government officials (lets say for instance the Lady President of Liberia, Ellen Johnson Sirleaf) come to visit the ship, and remember now, they have most likely given you free port space, free water, and other great amenities...wouldn't it be good to be a gracious host?

Yes, of course we are supplying free services estimated in the thousands of dollars and life changing operations and relationships that far outweigh the cost of any port 'fees'. But I think it would be nice and respectful of us to show our hospitality to someone and/or government that doesn't have to acknowledge you at all if they choose not too. Its kind of like confirming or acquiring a 'right of passage' to the things you need entry or permission to, the 'meeting' of the 'handshake' to get started, are you understanding my explanation?

Its kinda hard doing mission/humanitarian work if you can't even get in the country. Wouldn't you say?

So yes, I believe its good to have monies/funds/budgets set aside for these things. This hospitality is expected in most realms of 'politics' and salutations on this level.

I will pursue the 'thoughts' on this area further at a later posting...this will probably be enough to think about for now.

Agree? Disagree? Post a comment.