nuffer Member

I got in the pool again last March, after not swimming seriously since my adolescent swim team days more than 35 years ago. I really appreciate the advice here, in particular the links from @distanthorizons. When I restarted five months ago, it was difficult to tie two lengths together. I found the 0 to 1650 regimen linked…

That sounds like a good day for me, as long as I get to cook the chicken. And wash it down with corn liquor. OP, I have lost over 44 pounds in your time frame and did not do any of the carb/keto/math that you mention. I am not an expert but this stuff is not rocket surgery.

Followup to my experience with the Pebble watch: It was pretty good at counting laps and very easy to use. Easy to read when my goggles weren't too foggy. But for uploading to the Swim.com web site, it was terrible. I don't think it succeeded 1/4 of my swims. I had a few rounds back and forth with the swim.com staff who…

This is when I wave the white flag and admit there is no way I can keep up with y'all. I take off for less than 24 hours and I'm 700 posts behind and you're probably talking about something interesting like area rugs in Bilbo Baggins' Bag End house (and why they are boring) and I can't even imagine trying to keep pace. So…

The Zero-to-1650 workout helped me get to my goal of swimming a mile in six weeks. I really began at the pool doing as many laps as I could for a couple of weeks before I started the workout. I pushed it a little to doing a statue mile. I had not done laps in over 30 years so not much left in the way of technique, but…

I've been spending a bit of time in the pool over the last few months and find if I split the MFP swimming activity between "Leisurely" and "Vigorous" it comes out fairly close to the numbers I get from other calculators like the one mentioned above and caloriesburnedhq.com/calories-burned-swimming. Results so far have…

I used to be able to deal with all kinds of weird and disturbing textures and smells. I worked in a butcher shop while in high school and college, hunted and fished, did search and rescue and found human bodies and body parts and nothing much fazed me. At one time I was even inside a used septic tank fixing baffles and yes…

This is one of the very first things I read in the MFP forum when I got serious about changing my eating habits in January and it has been invaluable in helping me stay on track. I can eat pretty much anything I want. I (usually) fit it in my daily goals, or at least weekly. Tracking to a detailed level has helped me make…

I don't have to choose between breathing and tying my shoelaces. Still a long way to go, but this is a pretty good milestone.

+1 for that OXO scale. I got mine long before I started here on MFP to measure ingredients for sausage making. It's a very nice piece of equipment and being able to pull the display out when you have large plates/bowls on it is a very convenient feature.

I am now using a Pebble. Have had it for a couple of weeks. It's the classic/older version purchased directly from Swim.com. It seems to track well while in the pool. Very useful in those longer sets when I often lose track ("What do you mean I've done 600 yards, it feels like it should be 1000!"). I'm REALLY frustrated…

Swam 1700 yards last night without stopping. When I got in the pool in the beginning of March, I struggled to make it to the end (25yds) without resting. The zero-to-1650 swim plan works!

I can't imagine being at the point of not logging. I know it will come some day in the future, but I cannot think about that point or even have it as a goal. So many years of overeating got me here, it will take quite some time to recover. It's really a one day at time effort for many of us. And logging is integral to…

People see the term "sodium nitrite" and assume it's bad stuff. Because it sounds like a chemical. And there was an article back in the '70s linking nitrate/nitrite to increased risk of cancer. That research is now discredited. There really is no such thing as "uncured bacon". If it's not cured with pure sodium nitrite,…

Bacon is, by definition, cured pork. Your "uncured" bacon most likely lists celery juice as an ingredient. Celery is a great source of sodium nitrite and that's the stuff that cures it and turns it that tantalizing pink color and contributes to its flavor. Real uncured bacon would be pork belly. Also delicious. But it's…

It's too quiet in here! How was everyone's weekend? I had a pretty good one, got in a good swim, a brisk walk, and brought my elderly Swedish car out of storage.

Hah, I had no idea that "serious" swimmers sneer at watches. Both my kids swim competitively and cannot understand why I'm struggling to keep track of laps. But they constantly have coaches telling them what to do during their practices. I don't have that :smile: . It sounds like the Garmin products have an edge on…

(nominating you for best user name on MFP) Write a song. A Yacht Rock song. Please.

Just to verify: It's important whether I indicate raw vs. cooked in the recipe ingredients, yes? Otherwise the weight/calorie ratio would be incorrect? I would imagine the caloric info would be skewed to be under after water -- by itself or contained in ingredients -- cooks out.

Yeah those D.A.R.E. folks had a lot of lies going for a long time. Consider trying a high CBD/low THC product for something that doesn't really get you high but has other benefits. I know a couple of folks who are having great success managing anxiety with that as their only 'medication'. I find it a very effective…

My goals: * continue losing fat * swim a mile without stopping * get s**t done!

:D Greetings from Washington! I confess I'm unduly satisfied with getting back to this thread on this particular day. Had to skip over 1K posts to get here.

I managed to drag the Lady Nuff to a conference while celebrating our 25th. Went way over cals for today, will attempt to get on track later, but not getting food from home/stores through Friday, then heading for a road trip through the weekend will make for a challenging week. Add to that I don't think I will be able to…

This must have a name? Please tell me it has a name. And a recipe. It looks great!

I've been busy not eating as much as I used to :smile: Ramped up the swimming a notch on Saturday, yesterday was a rest day and I don't think I went outside once! Tomorrow I'm headed to a conference and will have to figure out how to stay on track with food and do laps in the hotel pool. The group is a drinking club that…

It's That protein number is terribly inaccurate. Beef is approximately 4g of protein per ounce. The problem is that the database has some wildly skewed numbers for many entries. All the mobile versions of MFP I've used can make it difficult to choose a valid food entry.

Thanks everyone. I've been weighing ingredients and the finished dish. I am probably overthinking things here and won't worry about what has been absorbed and what's evaporated. I'll assume the recipe calculator is dealing with the concept of weight of liquid ingredients including water. And yes, I've figured out that…

Octopus and oxtail....I might have a hint of a man-crush here. Saw that brisket a while back. Might have to raise that bid with some home-cured bacon to be posted later.

That sounds very difficult to live with and I admire your attitude. With your sense of humor, I'm betting that your twice-yearly appointment is a draw as well, and the reason why you have a returning audience. I have had a similar experience but only one time. Confession mode: In college I managed to get a case of epic…

Pork is an awesome animal and very tasty. It is also a large part of the calories that got me to this place of having to eat it a lot less often than I'd like. I still eat it, just in much (much) smaller portions. I've made sausage for years and have done a few bellies worth of bacon as well as some classic cured meats…