The Official Gym & Fitness Thread

A gainsworthy salmon dinner

 

Looks awesome. What kind of greens?

Just destroyed some chicken, baked potato, collard greens, and a big ole fat ‘mater from the garden.

 

The greatest vegetable in the world... spinach.


I tried collard greens for the first time last year, OMG
I have been deprived as a white boy from the north.
That shit is incredible.

I need to find a good way to make it.

 

All this dead lift talk wants me to chime in my one rep max last time I did it I weighed 185 and pulled 405 and still had sum left in the tank.

You may ask why I didn’t keep pulling if I still had stuff left in the tank it was because the CrossFit gym I belonged to gave us a 20 minute time limit to find a one rep max

Since then I’ve had two car accidents in the shoulder surgery and have not pulled anything more than 225... I now weigh about 205 most every time I step on the scale

 

Gotcha. They just looked weird. Looks liked you chopped them.

For collards the right way, save up your fat allowance for the day. Haha.

Fry up some bacon, country ham, hog jowl, belly, whatever your preferred pork is. Remove the meat and leave the grease in your pot. Put your collards, fresh garlic, chicken broth, onions, salt, pepper, little sugar, cayenne pepper in the pot and simmer it low until they’re tender. When they’re done put your meat back in them.

Boom! The south in your mouth. Same recipe applies to turnip green, or fresh green beans.

 

Its frozen chopped spinach I used my fresh stuff in my crustless quiches for the week.

I tried frozen kale yesterday... yuck. I love kale but frozen was narsty.

I need to get some collard greens and try that.
Can I just use butter or does it need to be animal fat?

 

Salty fatty cured pork only. Don’t disgrace my Nanny’s recipe.

 

Bahaha ok. Ill have to actually keep some around then.

 

Remember, collards are very “meaty” greens. You’ll never get them as tender as spinach or turnip greens. You’ll ruin them if you cook them forever trying to get them that soft.

 

So they almost just need to be wilted and not cooked or just watched as they cook?

 

Cook them. Just know they aren’t ever going to be extremely thin and soft. The texture remind more of boiled cabbage than spinach, if that makes sense.

Also, you can cut your chicken broth 50/50 with water if you want.

 

Yeah no. Straight up broth.

 

Was still hungry

 

Hamstring injuries fucking suck.

 

They do.

Pretty sure the only reason the hamstrings exist is to cause us pain.

 

I heard we need noodz.

Check in - 207.8# this am. Must be holding extra water from this fucking stress at work. Meh. Pic from 6am this morning

 

Im jelly of your quads

 

I’ve lost 7 lbs of water (beer) in 4 days since being back from vacation. Lol.

 

I see you’re still skipping chest day

 

I probably gained 7lbs on vacation