I did something.
Something I’m not proud of.
At some point during the past 3 weeks I gained 3-4 pounds. And no, I didn’t just eat a delicious Chipotle barbacoa burrito.
For those who have yet to meet me, I was recently described as “ridiculously skinny.” Was it comments from family on the multitude of my food pictures? Or a subliminal seed planted by med student friends who warned that my metabolism will slow as I age and that the “Burrito-a-day” plan isn’t “healthy”?
Am I going through the change?! If I continue at this rate, how long do I have before my BMI surpasses my age?
A coworker brought in Munchkins for their birthday. I’ve previously written about how working in an office facilitates the development of an Office Ass (still pending trademark on that). Think about it. How often does someone bring in doughnuts or cake? How often do people pressure you to go out to lunch?
Well, I have never been one to turn down some Munchkins (or any free food if I’m being honest).
After a few trips over for “just one more,” a coworker advised, “Why don’t you just take them to your desk Andrew?”
And here’s where I did something I’m not proud of. I referred to myself as a fat ass twice. Both times mumbled with a doughnut hole in my mouth.
So what did this fat ass do? He took himself to the gym. And ate doughnuts on the treadmill. Then I went home and cooked up a feast.
I made it through the week, but never found the time to smoke a small farm of chickens on my Weber grill, as God intended.
If there’s one thing bachelors should learn, it is how to cook for themselves. Once you can cook for yourself, you can cook for your dates. From my experience, ladies love (or will date 2-3 times) a guy who knows the difference between simmering and sauteing.
One of the easiest, and arguably the best, ways is to grill. My summer challenge last year was to get better at smoking meats. I’m no expert, but it’s hard to mess up. For a refresher look back on some previous posts.
Friday night’s creation coupled smoked chicken with rigatoni and a modified BBQ pasta sauce.
The sauce needs some tinkering, but it became more addicting the more I ate. Writer’s note: I’m writing this from the floor. I had to lay down for a spell after eating half a pound of pasta.
1 tablespoon vegetable oil
1/2 onion, diced
1/2 green pepper, diced
1 tsp grill rub/spice mix
A dusting of sugar
1/4 cup BBQ sauce
- Heat small sauce pan over low heat.
- Add in oil.
- Saute onion and green pepper for 5 mins/until soft/transparent. Stir occasionally.
- Add grill rub. Stir.
- Add BBQ sauce, sugar, stir and simmer for 10 mins.
This made enough sauce for about half a pound of rigatoni. The sauce I used was a bit tart, so I either need to use a sweeter BBQ sauce next time, or add more sugar to balance out the tart & tangy vibe.
Here’s the final product.