The Recovering Politician

Josh Bowen: Food Prep

By Josh Bowen, on Thu May 15, 2014 at 8:30 AM ET

“You either prepare to succeed or prepare to fail…there is no in-between.”

You have great intentions. You want to eat better. You want fitness results. But you didn’t bring any food to work today. So you go out with the rest of the crew and eat Mexican.

Is this you?

Professor JB here! I am prepared to take you through a course of food preparation. But first lets digress on why you would prepare your food:

1. Selection- I find that clients that prepared their meals ahead of time select better foods. Clients that do not prepare meals, tend to select whatever is available. Selecting whatever is available is a great way of messing with your fitness results.

2. Cost Effective- Today I fixed 3lbs of chicken and a half pound of rice. This will last for 10-12 meals. The total cost $60 or $5-6 per meal. To eat out and get the same meal would cost $10-15. That is a savings of $5-10 per meal. In other words, prepare your meals.

3. Results- Everyone wants results but few are willing to do what it takes to get them. If you want results, prepare your meals. It is that simple.

Now let us get down to the “nitty gritty” on how to prepare your food.

1. Prepare ahead of time- Take a day or two and prepare your meals for the week. Plan what you are going to have (in accordance of your goals) each day and only cook what you need.

2. Keep it simple- Try your best to keep it simple. A great protein source, a steamed vegetable and a small amount of carbohydrates (depending on goal) is a great way to prepare your meals.

3. Variety- If you want variety for taste purposes, use different seasoning and sauces to switch it up. Keep the additives to a minimum but also it is important to have fun with your meals. Getting a cookbook and trying different recipes is a great idea as well.

4. Fun- Try you best to look at this as fun, rather than a chore. This process is to help you see fitness results and keep you on track and more efficient.

For you enjoyment, here are some of my lovely clients food prep pictures:

Liz Roach: A Decadent Derby Party

By Liz Roach, on Wed Apr 30, 2014 at 10:00 AM ET

Re-reading Hunter S. Thompson’s notorious story, “The Kentucky Derby is Decadent and Depraved,” I can’t help feeling like I missed out. The past few Derbys I’ve attended haven’t nearly reached the level of decrepitude Thompson describes. You’re more likely to spend all day standing in line than to be hit in the head with a whiskey bottle.

Still, if you’re looking to celebrate Derby in a way that’s guaranteed to be decadent without too much depravity, your best bet is to host a Derby party.

Like most successful shindigs, this one should have several main elements: good food, ample booze, and lively guests. Music and décor help the mood, but the first three are essential.

On Derby Day, guests are likely to be restless as they mingle and contemplate their betting picks. Serving a variety of hearty, bite-size treats buffet style will fuel your pals while allowing them to work the room (which they’ll do, if you’ve chosen wisely). You’re probably familiar with time-honored Kentucky race day dishes such as deviled eggs, Benedictine, and bourbon pecan pie. If you want to turn heads though, you should consider trying something a little different.

For ideas on traditional Derby foods with a twist, I turned to Barbara Goldman, head chef at Parc Café in Maysville, Kentucky. Goldman whips up specials that inject traditional Kentucky dishes with delicious twists. She was kind enough to share the recipes for a few of her covetable dishes, which you can find at the bottom of the article. If you’d like a fresh take on a Southern classic, brandish a platter of her fried green tomatoes with bourbon cherry chutney and goat cheese crumbles. Bored with traditional country ham and biscuits? Try Goldman’s riff on the dish, bourbon peach balsamic glaze with country ham and blue cheese crumbles on toast points. It’s sure to chase away biscuit fatigue. And for heaven’s sake, don’t neglect dessert. Study Goldman’s bourbon bread pudding, perfect it, and then make extra helpings.

As far as drinks, it’s without question that you’ll have bourbon. A proper mint julep should be made individually rather than in batches, so for the sanity of the home bartender, I would recommend a less time-intensive cocktail. Perhaps a carafe with Bourbon Bloody Marys or a heaving bowl of bourbon punch with a big ice ring in the middle. For guests who are intimidated by the brown water, keep sparkling wine and orange juice for mimosas on hand, not to mention pitchers and pitchers of homemade iced tea.

Don’t forget the guest list. Try to invite a fun mix of folks, both close friends and a few newer guys and gals that will keep things interesting. Note: It’s usually worth it to invite one slightly outrageous person who will say or do something conversation-worthy as well. You have to have a little depravity, after all.

For décor, a simple equestrian theme with horseshoes, Derby glasses, and red roses ties the event together. Have some racing programs available as well. However, don’t get too fussy about the style of dishes or other flourishes; you’re better off spending the extra money on a higher grade of country ham or bourbon.

If your friends are up for it, feel free to encourage them to gussy up in seersucker, fancy hats, and bowties. But don’t fool yourself into thinking that’s how everyone at the track dresses. At Churchill Downs, you’ll see all kinds of get-ups, from the t-shirts and shorts of the infield denizens to the serious horsemen and women in jeans who never leave the barns on the backside. Of course, ladies in over-the-top headwear and dapper gents are also represented in vast numbers, from the clubhouse to the concession stand. A few of them may even hazily resemble the caricatures in Thompson’s story. Whatever you do, make sure you’re not one of them at your own party. Unless, of course, that’s what you’re going for.

Bet your Boots, Bourbon Recipes for Derby Parties and Festive Events

Barbara Goldman, Head Chef, Parc Café

Recipes Serve 5

Fried Green Tomatoes with Bourbon Cherry Chutney and Goat Cheese Crumbles

Ingredients:

3 firm green tomatoes

Dash of salt

1 cup all-purpose flour

½ cup buttermilk

1 egg

1/3 cup cornmeal

½ cup fine dry bread crumbs

¼ cup peanut oil

1/3 cup goat cheese crumbles

1 thirteen-ounce container of cherry preserves

½ cup Bourbon

½ cup brown sugar

1 tablespoon lemon juice

Directions:

a) Wash each unpeeled tomato and slice into ½ inch slices. Sprinkle with salt and let stand for 3 minutes. Place flour in a separate bowl. Beat buttermilk and egg in an additional bowl, and bread crumbs and cornmeal into another.

b) Heat peanut oil in skillet at medium heat. Dip tomato slices into flour bowl, then buttermilk/egg mix, and finally cornmeal-bread crumb bowl. Fry each side of tomato slices in oil for 3-5 minutes or until brown. Set cooked tomatoes on paper towels to cool.

c) In an additional skillet heat cherry preserves at medium heat. Add brown sugar, lemon juice, and bourbon. Keep your eye on preserves, stirring occasionally. When mix comes to boil, 7-10 minutes, allow to cool for 5 minutes.

d) Place each fried tomato open faced on serving plate. Dollop a tablespoon of Bourbon Cherry Chutney on each tomato slice. Sprinkle with goat cheese crumbles.

Bourbon Peach Balsamic Glaze with Country Ham and blue cheese crumbles on toast points

Ingredients:

3 Peaches

½ pound country ham

1 baguette

3 tablespoon olive oil

2 tablespoon balsamic vinegar

1/4 cup brown sugar

½ cup blue cheese crumbles

Directions:

a) Slice baguette into ½ inch slices. Lay onto pan open faced. Sprinkle with olive oil and toast for 5 minutes at 400 degrees. Allow pan to cool and place small pieces of ham on each toast point.

b) Wash and slice peaches, removing seed. In skillet, heat the remaining oil on medium heat. Add peach slices and balsamic. Stir skillet continuously to keep peaches from burning. Add brown sugar and bourbon. After sugar has dissolved and peaches are as crispy as you prefer, remove from heat.

c) Dollop a peach slice on each country ham toast point. Sprinkle blue cheese across peaches and ham.

Bourbon Bread Pudding (to be served with Bourbon Hard Sauce, recipe below)

Ingredients:

12 cake donuts

1 cup chocolate chips

5 eggs

½ stick softened butter

1/2 quart heavy whipping cream

1 tablespoon cinnamon

1 teaspoon vanilla

Non-stick cooking spray

Directions:

a) Spray deep baking dish with non-stick spray. Break apart donuts into baking dish. Dash cinnamon onto the top of donuts in baking dish. In a separate bowl mix all other ingredients. Pour mixture on top of donuts and cover with foil. Bake for 45 minutes at 400 degrees.

Bourbon Hard Sauce (to be served with bread pudding or on top of ice cream. Or perhaps both)

Ingredients:

½ cup Bourbon

1, two pound box brown sugar

1 quart heavy whipping cream

Directions:

a) Heat all ingredients in skillet on medium heat for 5 minutes, stirring occasionally and not allowing to boil. Take off of heat source when sauce comes to a boil.

b) Pour on top of desired desert.

John Y’s Musings from the Middle: Navigating Life

By John Y. Brown III, on Mon Apr 28, 2014 at 12:00 PM ET

Navigating life…

The problem with taking the high road is that it never feels like a shortcut–and it isn’t supposed to.

But if you are running late and in a hurry or bad with directions and get lost easily, it is tempting to avoid the high road and take the low road instead.

But it’s always best to take the high road anyway. It’s the right thing to do and sometimes even faster.

The low road only seems faster –but rarely is. And the traffic is always horrendous because so many others assume its the fastest route.

===

Thought for the day…

It’s almost May and has been muggy hot for the last week yet it snowed last night.

And you worry about seeming weird or inconsistent to other people? Get over yourself. It’s just the way things are.

===

Illist (Definition) Something is the best,the coolist, the illist example: Coconut soup at Kashmir restautant in Bardstown Road.

Usage: “D*mn, that coconut soup is the illist.”

Just remember the next time you want to sound younger and cooler than you really are …that you will never be too old to humiliate yourself.

John Y’s Musings from the Middle: Starbucks and masculinity

By John Y. Brown III, on Fri Apr 25, 2014 at 12:00 PM ET

Today at Starbucks, which I go to because of proximity, I walked in and ordered a Very Berry Coffee Cake and before I could order my coffee the barista said, “You get bold roast, right?” Feeling proud that this morning I must have that “bold roast kinda guy” look, I tried to deepen my voice a little and said, “Yes, please.”

All was going well until I got into my car and… saw that there was nothing “very berry” about my coffee cake. In fact, it was offensively barren of berries. I couldn’t help but take it personally. I was one of the first customers this morning and saw other Very Berry coffee cakes –and Bountiful Blueberry muffins– in the case that had many more berries than the slice I got.

I thought about going back in and –assertively but not aggressively–asking for a different piece that was more “very berry.” But then I worried if I walked back in to complain about not having enough berries in my Very Berry coffee cake the barista might rethink his view of me as a “bold roast kinda guy” — and think I was more of a “mild roast” type.

I decided it was better to be viewed as masculine and be non-assertive (and have fewer berries in my coffee cake) than to be viewed as milquetoast and be assertive (and get a piece of coffee cake that lives up to its Very Berry name).

Tomorrow I am going to Heine Bros. a few miles farther away. I don’t face these challenges to my masculinity when I order things there. Most of their baked goods are unisex. And it’s safer to be a “mild roast kinda guy” there without feeling self- conscious–which is what I really am anyway.

John Y’s Musings from the Middle: The Beverly Hillbillies in Boca

By John Y. Brown III, on Thu Apr 17, 2014 at 12:00 PM ET

Tonight my wife and daughter and I couldn’t decide if we should order room service for dinner or go out. We decided, since we were in Boca Raton, to go out –to our favorite Italian restaurant after driving by the old apartment complex where Rebecca and I lived briefly when we were newlyweds in the early 90s. I was fresh out of law school and working for Kenny Rogers Roasters. It was an exciting time in our lives and our son was born in a Boca Hospital just down the road from our apartment a few months before we moved back to Kentucky.

Lots has happened since then and tonight our daughter was with us and we wanted to share our memories with her. Unfortunately, our favorite Italian restaurant was no longer around but we found an excellent substitute, Trattoria Romana, a 4 1/2 star restaurant nearby. The problem was we were looking a little ragged and unkempt after driving 5 hours from Key West. We were wearing sweatpants and, in my case, was unshaven and wearing a rumpled shirt. But we were determined to retrace our steps the best we could for old times sake.

As we walked into the elegant restaurant we could tell we stood out in an awkward and uncomfortable way. We felt like the Beverly Hillbillies had just walked into the Boca Raton country club and at any minute we would be asked to leave. We joked among ourselves that maybe we were making other people uncomfortable that they may had overdressed tonight. After some uncomfortable self-conscious banter we were seated. Not beside the kitchen door–which was what I expected– but in a secluded corner tucked away from visibility from anyone save the waiter. It was obvious but not offensive if were willing to suspend disbelief long enough to get through an appetizer and entree.

We continued to chuckle and joke among ourselves as the waiter brought bruschetta to our table. I tried to eat the bruschetta while ordering but ended up dribbling oily chunks of tomato in an orderly pile beside my plate instead of inside my mouth. My daughter was laughing almost uncontrollably at how deftly I was fulfilling the stereotype we assumed our waiter had of us–and I wasn’t being self-deprecating. Just self-fulfilling.

I wanted to play it up with the waiter and ask if they served possum and grits. But I didn’t. We ordered rigatoni and ravioli, two entrees easy enough to pronounce–and split the two entrees among the three of us. So far, so good. We skipped dessert and asked for the check before something really embarrassing happened.

As we slinked out I joked with Rebecca and Maggie that maitre ‘d was probably expressing relief that we were leaving quietly and not creating a spectacle. We laughed again amongst ourselves and filed in line behind several older regulars at the restaurant who were chatting and chuming it up loudly and proudly–and a little intoxicated. One, a distinguished looking man of about 70, turned to me and peering over his bifocals couldn’t decide if he should give me his car parking stub or not. So he just held it out in my direction in an uncommitted way so that if I were the valet I would know to take it but if I wasn’t it would look like he was just making it known he had a parking stub but wasn’t directing it at anyone in particular.

I was laughing to myself at yet another slight– but also, by this time, getting a little irritated. So I responded by pulling out my parking stub and offering it to the distinguished 70 year old man. “Could you, uh, please get my…Oh wait! I’m sorry” And then the man’s friend interjected laughing, “He thought you were the valet and tried to give you his parking stub” We laughed together and I said I would be happy to get their car if they were good tippers and not in a particular hurry.

Then some other friends from their party came out and we tried to chat but one of the other gentleman, also about 70 and distinguished looking, said to his group just loudly enough for us to hear, “Open the door and anyone can walk in.” He was referring, apparently, to us–the riffraff in sweatpants and, in my case, unshaven and with a rumpled shirt.

I thought to myself. “Surely, he’s not referring to us.” But my wife and daughter assured me he was.

I looked at him agog and thought to myself, “What do you say to that?” I didn’t say anything. And at that moment the valet pointed to where our car was parked across the lot rather than deliver it to us. We, staying consistent, only had $1 of cash left and used it as our tip. I was very discrete in handing it off hoping the valet would think he got a larger single bill than a $1 and wouldn’t notice until we had pulled off the property.

The drive back home we joked about our dinner experience as outcasts and I tried to think of something clever I wished I had said to the man who made the rude comment about opening the door and anyone walking in. But nothing at all came to me. Which confused me. I am usually good at telling people off after they offend me and I am driving home having an imaginary conversation with them and putting them in their place. I was offended but other than fantasizing what it would have felt like to punch him (which, of course, I didn’t), I couldn’t come up with a clever or funny retort. And didn’t really even want to. It just felt like any way I could respond to such a rude comment would automatically devalue me more rather than put the other person in his place. (Especially if I haven’t shaved.)

And that, I suppose, is the lesson I learned tonight.

In the future when I go to a nice restaurant, I will try to dress more appropriately. If I do that I won’t feel as awkward and have to make inside and self-deprecating jokes about myself. Or pretend I don’t know who the valet is. And if someone treats me rudely by making an insulting remark, there’s nothing I need to say at all in response. Just let it lie and leave it with the rude person un-responded to. And just fantasize about punching the rude guy in the face (even though I really don’t) as I drive off the lot–after tipping the valet $1.

Josh Bowen: 10 Fitness Must-Knows

By Josh Bowen, on Thu Apr 17, 2014 at 8:30 AM ET

When starting or continuing a fitness program, it is vital to know the “insider information” from the pros. The following is a satire, a joke and a ruse designed to make you laugh and or cry while evaluating your fitness knowledge. Be mindful that some of us believe in these principles. Proceed with caution.

1. The proper amount of protein intake each day

All of them…duh.

2. Monday is International Chest-Day

Nothing is scheduled…nothing.

Read the rest of…
Josh Bowen: 10 Fitness Must-Knows

John Y’s Musings from the Middle: Diet Update

By John Y. Brown III, on Wed Apr 9, 2014 at 12:00 PM ET

Week 10 of my diet and down 14.7 lbs (oh hell, let’s just day 15 lbs!)

My goal is 12 more pounds. Not sure why that is my goal other than Kent Oyler, who is my height and much fitter than I am, told me what he weighed when I was starting my diet and I decided I wanted to look like him. We were at an event at the Kentucky Science Center and talked about it. I never told him that because it sounds kind of creepy but it’s the truth.

I lost 12 lbs the first 6 weeks and only 3 lbs the past 4 weeks….but I am moving in the right direction–just slowly.

It may be summertime before I have my Kent Oyler-esque bod. But I looked at a picture of Kent and I on Facebook just now and I think it will be worth the wait. And that sounds really, really creepy and is probably something I should have just kept to myself. But dieting finds the strangest motivators and that is all I am trying to say.

And if Kent sees this post please know that just because I imagine your physique in my mind daily as an idealized motivator for my diet, I am not imaging your body in any kind of weird way that should concern Kathy. I swear. It is just a dietary tool and totally normal, I am sure. I hope. And thanks for being my inspiration. And I don’t mean that in any kind of weird way either. I really don’t. I swear.

Look, all I am trying to say here is I have lost 15 lbs and have 12 lbs to go. And when I get there perhaps Kent Oyler and I can dress up like twins one day just for fun. OK, I know that is really, really weird and I am totally joking. Promise!!

Although…I suppose it could be kinda cool. But probably not. Not “probably not” that I will lose the additional 12 pounds but “probably not” that when I do Kent and I will dress in the same outfit one day. Unless, of course, Kent insisted on it. Out of respect for him I would have to consider it then. But it would have to be his idea. And even if I ageed to do it I would pull Kent aside and tell him I thought his idea was a little weird and I wasn’t completely comfortable with it. But I would do it anyway because Kent’s a good guy I respect a lot and I feel like I owe him.

===

Diet update: For the first time in 3 months, I went shopping for a new pair of pants.

3 months ago I wore a 38×29 (and was pushing it at 38 in and measured 39″) –but today fit comfortably into, get this, 35×30 pants.

That’s right. I have lost 4 inches in my waist.

But perhaps even more impressive, I have –apparently–grown an inch as well. And I wasn’t even trying to grow. Buying a pair of medium boxers ….well….that was just showing off.

Josh Bowen: Food Prep 101

By Josh Bowen, on Thu Apr 3, 2014 at 8:30 AM ET

“You either prepare to succeed or prepare to fail…there is no in-between.”

You have great intentions. You want to eat better. You want fitness results. But you didn’t bring any food to work today. So you go out with the rest of the crew and eat Mexican.

Is this you?

Professor JB here! I am prepared to take you through a course of food preparation. But first lets digress on why you would prepare your food:

3. Results- Everyone wants results but few are willing to do what it takes to get them. If you want results, prepare your meals. It is that simple.

Now let us get down to the “nitty gritty” on how to prepare your food.

1. Prepare ahead of time- Take a day or two and prepare your meals for the week. Plan what you are going to have (in accordance of your goals) each day and only cook what you need.

2. Keep it simple- Try your best to keep it simple. A great protein source, a steamed vegetable and a small amount of carbohydrates (depending on goal) is a great way to prepare your meals.

4. Fun- Try you best to look at this as fun, rather than a chore. This process is to help you see fitness results and keep you on track and more efficient.

For you enjoyment, here are some of my lovely clients food prep pictures:

Yours in fitness,

Josh Bowen: Some Helpful Charts

By Josh Bowen, on Thu Mar 13, 2014 at 8:30 AM ET

John Y. Brown, III: The Silver Anniversary of a Golden Partnership

By John Y. Brown III, on Wed Mar 5, 2014 at 12:00 PM ET

“Look before you leap. But don’t stare.”

50 Years Ago Today (on March 4, 1964)…..a young restless attorney who didn’t have the passion for the law his father did and who was recently married with an infant son decided to throw caution to the wind—in large part because the more cautious road ahead held limited appeal to him–and to leave the practice of law to pursue the unlikely business proposition of selling a unique fried chicken recipe packaged in red and white buckets and promoted by a senior citizen in a white suit, string tie who sported a goatee and was named Colonel (he was commissioned a Kentucky Colonel years Harland Sanders.

Today 50 years ago was the day that my father (and his financial partner, Jack Massey from Tennessee) bought the rights to sell Colonel Sanders 11 secret herbs and spices and the day Kentucky Fried Chicken Corp was incorporated.

It was a very good day for my family, Kentucky, Colonel Sanders, people who like fried chicken and the practice of law.

It was a less momentous day for poultry everywhere.

Happy 50th Anniversary to a dreamer, my dad to dreamers everywhere for that matter), a man who dared to act on his unlikely dream. Until it wasn’t just a dream anymore.

Josh Bowen: Food Prep

Liz Roach: A Decadent Derby Party

John Y’s Musings from the Middle: Navigating Life

John Y’s Musings from the Middle: Starbucks and masculinity

John Y’s Musings from the Middle: The Beverly Hillbillies in Boca

Josh Bowen: 10 Fitness Must-Knows

John Y’s Musings from the Middle: Diet Update

Josh Bowen: Food Prep 101

Josh Bowen: Some Helpful Charts

John Y. Brown, III: The Silver Anniversary of a Golden Partnership

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