In terms of fitness regimes, I've been 'trying' to be active for perhaps the longest time, going for jogs here and there, gymming too. I turned more serious during the NUS undergraduate years, trying out a few bithalons and triathlons and ultimately a full Marathon i think in ~2007?. After/in between it was the start of a long and fascinating insight into the world of Yoga, courtesy of my lovely wife Wenhui. We've been through many classes, teachers, schools and are still loving and practising yoga regularly. I've also had a 'gymming' regime in 2002-2003, trying out proteins and stuff.
Being a little sick of endurance races (previously joining, so as to force myself to train), now i can do my own biathlons, or long runs on my own. A person's drive can only be from self-motivation, fear, peer pressure, peer support or a combination of the above.
And most recently, getting to know a certain MLM's regime, as well as the reading of say modern diets, we've bought a slow-juicer (juicing ~3 times a week), and I'm doing the lower-carbs / attempt for 6-meal-/day. Living 'healthy' has never been so 'updated' in my life. Always one to ask questions, being skeptical, I do question the validity of such regimes given the relatively short life-spans of humans, compared to the popularity of such programs. Nevertheless, most adhere to some degree of existentialism and we do indeed live for the moment in more ways than we would consciously think of. Hence a small note to self, on the rough starting date of the current program.
Andante
On my birthday this year, I did think of trying something different, some sort of a 'old love'. Remembering the fond memories of my mom bringing me to Ponderosa for a then 'very expensive' tenderloin steak', it triggered again that the question if I do love/like this dish. Reading mouth-watering reports of the famous Wolfgang Puck's CUT over and over + the arrival of Kobe A5's grade beef, it was sort the alignment of the stars which I had to go to make the pilgrimage. Having preferred seafood, Japanese cuisine (Cue Shinji), French food (cue Au Jardin), Chinese cuisine (cue imperial, jade, and many other 'treasures), it's difficult to imagine an equivalent fine dining in the 'USA' way. Having had wagyu on a few occasions, (and loving it), the sight of a huge plomp of meat in front of one seemed to attempt to challenge me to finish it. The A5 was tender, smooth, cooking even, no sauces were necessary. It wasn't 'melt-in your mouth' special even though I chose the "Migon", the most tender portion. Previous waygu as well as premium Japanese Hida-beef were more memorable (perhaps in smaller portions and lower expectations). The ambience was very dark, the chatter, overwhelming.
Presto
I was bloody full after the dinner (after finishing the highly recommended pork belly as starters). I'm sure I've exceeded my quota for animal fats for the month, and need another (or two) biathlons to cleanse it out of the system.
I wouldn't go back to CUT anytime soon, and if I do, it'll be on some sharing basis for the meat.
s
