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Joined 2 years ago
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Cake day: June 1st, 2023

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  • Food that is actually spicy. I know it is available at some locations on earth, but I do not live within 500 miles of any of them. The only place near me that even offers a legit hot sauce is a food truck and that one is still a bit tame.

    I’ve never seen sourdough French toast at a restaurant and it is literally the best bread to use. The texture holds up well to the egg dunk and the funky sourness complements the otherwise cloyingly sweet dish. Even better, instead of syrup I use salted irish butter, making it a savory dish with a hint of sweet cinnamon.















  • Cycling can get bad. Some dudes have a garage full of $20k of bikes.

    I am on the low end of the bike hoarding spectrum. I have two very modestly priced bikes (one road, one fat) and a 20” box of parts and accessories. You could count the 4 water bottles in the cupboard, 4 bike shorts in the drawer, and 6 bike jerseys in the closet as well. 2 pairs of bike shoes, a hook of tires and tubes in the garage, oh god never mind I have it bad.





  • I lifted seasonally, phasing from 3 lifts and one cardio day in the winter to 3 cardio and 1 lifting day in the summer. Each fall was a bit of a reset, jumping back in at lower weight and working my way back up.

    For me 5/3/1 is where it’s at. I started with 5x5 and plateaued out pretty quick particularly on OHP but I stuck with it for 2 years. From there I tried a variant that was 3x5 and amrap sets, I forget what it was called. That was only marginally better, tried it for two years.

    From there I found 5/3/1. I was able to improve my 1RM in each lift beyond what I ever hit and the best part is I still improved year over year, so it has a much more gradual plateau.