This morning I woke up extra early to head to the gym. Normally I’m up not up until 7:00 but this morning I was up at 5:45 to be at the gym for 6:00. I wasn’t as tired as I expected to be, but I was extra hungry this morning after my workout. Does anyone know a good post workout breakfast that I can pack and bring to work?
The most exciting part of my workout this morning: I got complimented on the amount of weight I was squatting! I love getting compliments at the gym
I got to thinking that I should compliment a new person every day at the gym. Maybe it will make them happy and make them want to come back! What do you think? Good idea or annoying?
I spent the morning at the gym because this afternoon I had to pick up my nonna and take her back and forth across the city until we could find this:
That’s stockfish or dried cod. I have every intention of learning from her how to make baccalà this weekend. Baccalà is actually salt cod, but being Northern Italian we tend to do things a bit differently. We use dried cod instead.
There are 2 things that you need to know about stockfish (we’ll call it baccalà for the sake of argument): 1) it is as solid as a board — you could probably sleep with one under your bed in lieu of a baseball bat to fend off attackers. But you probably wouldn’t want to do that because 2) it smells terrible. Imagine the smelliest fish you could think of and then multiply that aroma by 10.
So once nonna and I got the fish home we took it into the garage and pulled out a wood saw and a hammer from the toolbox to saw it up into pieces small enough to fit into a pot. The baccalà then has to soak in warm water for 3 days (in the garage since you don’t want that smell in your house, blech!) and the water must be changed 3 times a day!
No wonder nonna wasn’t too keen on making it. On the plus side, once I know the recipe then she’ll never have to worry about making it again.