It’s taken me a while to formulate an opinion on CrossFit, but I talked it out today, so I think I’m ready to dip my toe into some controversial waters and speak about a fitness routine/lifestyle/whatever that is related to the fitness routine/lifestyle/whatever that I do — barbell lifting — but in which I have never participated, personally.
There’s a reason that I have never participated in CrossFit, personally, and it’s that it strikes me as rhetorically and physically dangerous. Rhetorically, because there’s a quit-whining attitude and physically because that attitude is sometimes applied even to real injuries that really shouldn’t be ignored. I have permanent injuries in my forearms as well as not permanent but persistent and sometimes fickle injuries in my neck and back that I have to accommodate in my workout routine, and I don’t trust a CrossFit coach who paid $1000 for a two-day weekend certification course to understand how to accommodate those so that I can still write for a living without my hands being in a prohibitive amount of pain. Keep reading »
Ever since I stopped drinking as much cheap champagne and my sugar craving skyrocketed, I have become a bit of an ice cream junkie (okay, I also maybe get the munchies). I am pretty serious about stocking up on my fave flavors and Ben & Jerry’s makes a bunch of them — Mint Chocolate Cookie, Late Night Snack, What A Cluster, I could go on — so when the brand launched their CORE flavors last year, I was stoked. I am always down for more BITS OF STUFF in my ice cream and the CORE flavors pack all the bits of stuff into the center so you can dig out as much stuff as you want in each bite. BRILLIANT, really. However, I was disappointed that B&J failed to offer a CORE variety for what seemed like the most obvious flavor — COOKIE DOUGH. Until now. Keep reading »
STOP THE PRESSES. CADBURY IS CHANGING ITS CADBURY CREME EGG RECIPE.
A spokeswoman for Mondelez International, the company that makes the eggs, told the Mirror that they were switching from Cadbury’s dairy milk chocolate recipe to a “standard cocoa mix chocolate,” whatever the shit that means. And yes, I’m cussing-mad over this. I am serious as a Cadbury Creme Egg-induced heart attack. I’m not the only one. Keep reading »
Bob, lobs and shobs weren’t the only trends we spotted at last night’s Golden Globes. Yellow dominated, ladies turned their backs and went side-swept, a few women dared to wear the pants, while others went back to their roots. Click through to see a few of the most notable trends on the red carpet…
Want to avoid heart attacks, or, you know, just be able to run a mile without thinking you’re about to die? Try getting happy! A new study lead by the National Heart, Lung and Blood Institute and the National Center for Research Resources found that people with optimistic outlooks are twice as likely to have ideal heart health. This study is the first of its kind to include an ethnically and racially diverse participant pool. Keep reading »
David Tran’s Huy Fong sriracha sauce is so popular that it inspired counterfeit sriracha. It has inspired fanatic prints. JC Penney sells a sriracha shirt. I know that it’s getting trashed on food blogs as a trend that needs to die, but honestly, I feel like sriracha is the skinny jeans of condiments — it’s so good of its own merit that it seems like a fad, but years from now, we’ll still be using it as a staple of our cooking. Perhaps 2015 will indeed be the year of mustard, and I welcome that development, because I have room in my heart for all sorts of condiments. That doesn’t mean my rooster sauce will go to waste. Keep reading »