Post #1582
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Lead Picture*
Don’t we all love lobster?
And Italian food?
And good company?
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Commentary
Please don’t call the authorities when I confess: I daily enjoy a strong drink or half a bottle of wine, sometimes at 7.00pm, sometimes at 4.00pm, but, most often @ 10.00am when I have my dinner.
Uh huh. Dinner at 10.00am, although I don’t mind you calling it breakfast or brunch.
Defining dinner as a long (at least an hour), sit-down, unhurried moment in the day when most of our nutrition is taken in, i.e. our “Big Meal” of the day, I have my dinner at 10.00am, sometimes even earlier: 8.00am.
With the alcohol, of course. Never eat without a glass of wine or a drink.
Early morning dinner, and I’m good to go.
How does that work for me?
Amazing.
I feel great all day.
I’m never hungry.
My body is trained – I have great self-control.
Although that’s not the whole truth.
At mid-day I have a modest chocolate dessert and a cortado or a latte.
In the early evening I have a bowl of Miso Soup and a 40-calorie popsicle
Ready for bed.
Everyone of us deserves to eat and sleep in his own unique way, taking into account predilections, idiosyncrasies, weaknesses, pleasure indices, health, and posturing, without judgment from any others, so without apologies. This is my affirmation of myself.
gluttony Der Voller by Georg Emmanuel Opiz
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Social Life
On tour in Japan for two weeks, this 80-year-old man had a plethora of issues dealing with directions, activities, timing, etc.
These two gals were always by my side updating my apps or walking with me to get me to my destination.
Marisa escorted me past all the Customs checkpoints and hung with me for several hours at the Narita Airport in Japan as we waited for our flight, and the time flew past.
We had a fun reunion: I prepared a Lobster Diavolo dinner for them (They being the only GoAhead tourists who live in Boston) and we had another delightful moment.
We’ll have another dinner very early in January to help usher in the new year.
11 15 2023
Marisa and Chloe
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Social Life II
I have been socially busy during this thanksgiving/early Christmas season.
But my Christmas calendar is light so far. Christmas can be an isolating moment in a calendar.
Loneliness is an unpleasant emotional response to perceived isolation
Loneliness by Hans Thoma
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Dr. Mike’s Corner
Subject: biphasic sleep
A biphasic sleep pattern is sometimes described as segmented sleep, often consisting of awakening in the post-midnight hours, and then returning to bed for a second period of sleep into the morning.
This practice was common in the past: "in the preindustrial West, most people slept in two discrete blocks." Benjamin Franklin was a prominent example of someone with this sleeping pattern.
Researchers hypothesize that monophasic sleep became the dominant sleep pattern during the industrial era, when artificial lighting began enabling people to stay up past sunset.
Prior to that, many people across different continents and cultures followed a biphasic sleep schedule. They went to bed around 9 p.m. or 10 p.m. and slept for a few hours, before waking around midnight. Then, they would stay up for a few hours to eat, tend to their children, or add wood to the fire. Later that night, they would fall back asleep for their second sleep phase.
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Benjamin Franklin had unusual sleep issues. But Dr. Mike and I share the same attitude: everyone must deal with sleep in their own unique way, ‘unique’ being the operative word.
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Chuckles and Thoughts
“Babies and Other Hazards of Sex: How to Make a Tiny Person in Only 9 Months, with Tools You Probably Have around the Home.”
~Dave Barry, Babies and Other Hazards of Sex: How to Make a Tiny Person in Only 9 Months, with Tools You Probably Have Around the Home
wrench as dental key
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Understanding Ageing
After a precipitous loss of strength over the last two year, my weightlifting seems to have stabilized.
The last several weeks have held steady.
Hopefully it will continue stable for some time to come.
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Mail and other Conversation
We love getting mail, email, or texts.
Send comments to domcapossela@hotmail.com
or text to 617.852.7192
This from Sally C:
Dear Dom,
It’s wonderful to hear that traces of your wonderful journey to Japan still color your days here back home. I love the lingering effects of a completed, successful event – they are like the embers in a fireplace, continuing to warm as they fade.
I meant to post to you recently, when you posted the picture from “The Banshees of Inisherin.” The moment I saw it, without seeing yet the text and context, I thought, “Andrew Wyeth.” That picture is Wyeth all over – hard to tell if it’s a photograph or a painting, with a tangible atmosphere – not smoke or soot or dust, but tangible, nevertheless. I have no idea how Wyeth did it, but all of his work appeals greatly to me, as does that of his equally artistic father (N. C.) and son (Jamie).
Go well, my friend!
Sally
Blog meister responds: What a great metaphor!
Remembering Japan
I will always remember Japan.
What great lessons for us to learn.
And this from Ann H:
Subject: Fwd: Japanese Aphrodisiac Foods | Food | Metropolis Magazine
Welcome home. Thought you might enjoy the article
Xxoo
https://metropolisjapan.com/food-fantasies-japanese-aphrodisiacs/
Blog meister responds: Yummy!
Japanese street food…Yummy!
And this from Jim P:
Dom,
I was looking forward to getting this! (The latest post) A week may be too long to wait 😊
I saw you had a winter like coat at Mt. Fuji. How cold was it?
Jim
Blog meister responds: About 40*. Maybe colder in the ice cave but the exertion there provided enough heat to compensate. I hate being cold and my jacket scrunched up into a very small packet for packing.
Sorry about the change from daily to weekly but this is a better product and it leaves me the time I need to pursue the marketing of my novel.
Dom at Mt Fuji
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Recipes
I bought a dry-aged steak.
At home, I dried the meat off.
In a bowl I put 2TB of olive oil, a small piece of serrano chili, chopped, salt, a drop of soy sauce, and a small shallot, chopped.
With my triple-washed hands, I slathered the dressing over the steak, put it into a plastic bag, and let it marinate overnight.
Then I slow-roasted it (30 minutes in a 200* oven) before simultaneously grilling and searing it for 3.5 minutes.
The taste was wonderful. I will henceforth prepare my steaks with marinades.
Thinking that steak may get me away from my toys. Maybe. I do like my toys.
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Short Essay*
Lobsters are a family of marine crustaceans. They have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.
Commercially important species include two species of Homarus from the northern Atlantic Ocean, and scampi (which look more like a shrimp, or a "mini lobster")—the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.
Lobsters are invertebrates with a hard protective exoskeleton. Like most arthropods, lobsters must shed to grow, which leaves them vulnerable. During the shedding process, several species change color. Lobsters have eight walking legs; the front three pairs bear claws, the first of which are larger than the others. The front pincers are also biologically considered legs, so they belong in the order Decapods ("ten-footed"). Although lobsters are largely bilaterally symmetrical like most other arthropods, some genera possess unequal, specialized claws.
Lobsters, like snails and spiders, have blue blood due to the presence of hemocyanin, which contains copper. In contrast, vertebrates and many other animals have red blood from iron-rich hemoglobin. Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas.
Lobsters differ from freshwater crayfish in lacking the joint between the last two segments of the thorax, and they differ from the reef lobsters of the family Enoplometopidae in having full claws on the first three pairs of legs, rather than just one.
Lobster eating Butter Soup
*The Blog Meister selects the topics for the Lead Picture and the Short Essay and then leans heavily or exclusively on Wikipedia to provide the content. The Blog Meister usually edits the entries.
**Community Pictures with Captions are sent in by our followers. Feel free to send in yours to domcapossela@hotmail.com
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