I hate being sick.Â Not dislike.Â Not prefer not to be.Â Hate.Â Hate with a passion.Â I could never have Munchenhausen Syndrome by proxy, because I hate being sick in the first place.Â That would be the epitome of self loathing.Â So when I had a stomach virus two weeks ago, I just wanted to slam my head in the door.Â So last Tuesday when it became apparent that I was coming down with a head cold, hari kari was a possibility, or lopping off my own head.Â I view my body as a machine.Â While I’d like it to be a new machine like the new 5-series machine, it’s really a new machine like a classic Ford.Â Everything works pretty good and with the right fuel, consistent attention to detail and a lot of TLC, it’ll play with the big kids.Â That’s one of the reasons I eat right, always get my rest and take my vitamins.Â So when some snot infested ingrate sits down next to me on BART and proceeds to snot his way through the ride to SF, that pisses me off.Â In my book, he shouldn’t be touching things and he shouldn’t sit down next to people.Â He should go by the doorway and keep to himself, or better yet, stay home and don’t get the rest of us sick.Â That was a week ago Friday.Â The car was full and he had taken the last seat, there really wasn’t standing room, so I left BART that day and did my best Hazmat hose down interpretation once I got to my office.Â It wasn’t enough.Â There’s a place in hell for you old man.Â You don’t have the right to spread your germs all over public transportation, you disgusting piece of crap.Â Tuesday I knew I had it, but my boss and me still aren’t on the same page and I can’t afford to be unemployed so I stayed.Â I had some Zicam so I started that.Â I kept to myself, kept my hands to myself, didn’t let anyone into my office and touched as few things that other people might have to touch as I possible could.Â Wednesday I didn’t feel as bad as I thought I would, so I went in.Â That was probably a critical mistake because by the end of the day I felt like crap and no less than four people had told me to go home.Â I figured I’d lay on the couch, hand out some trick or treat candy and call it a night.Â We had five, count’em five groups of kids here.Â That was it.Â Compared to the other place where I went through five huge bags of candy and hoped the little bastards weren’t already in gangs since their parents all were, it was fresh.Â They were kids from the block and this is an older neighborhood so there weren’t that many of them.Â Thursday was a different story.Â I woke up with the headache of doom, shaking, cold and feeling like crap.Â The thermometer indicated that I was running three points higher than normal.Â Game over.Â I called in sick.Â I took some Advil, drank some of the already made coffee (thank you Cuisinart) and went back to bed.Â I slept until 2:30.Â Friday and Saturday, I fought through ridiculous sneezing spells and ran out of Zicam, but now on Sunday, I’m back!
Today I’m heading up to the Sonoma Wine Road Event.Â I don’t think we’ll hit all 74 wineries, but I’ll just be happy if my palette is back in shape after last week.
This week I’ve cooked a pot of chili.Â Chili is another dish that can be very Body for Life if you do it right.Â Here’s what I did:
1 1/4 lb London Broil (I like cooking with London Broil, it’s pretty lean and has a lot of flavor)
2 onions chopped
2 red peppers chopped
3 cloves garlic chopped fine
1 pasilla pepper chopped
5 Roma tomatoes chopped (I like cooking with Romas)
1 small can Chipoltes
a little olive oil
1 T New Mexico Chili powder
1 T California Chili Powder
1 T Cumin
1 T Guajillo Chili Powder
Cut the London Broil up into 3/4 inch chunks and dust with cumin.Â Sear in a pan with a little olive oil.Â Meanwhile, put some olive oil in a Dutch oven and soften the onions.Â Add the red peppers, pasilla pepper and cook for about 5 minutes.Â Add garlic and chili powders, cook another couple of minutes.Â Add tomatoes and Chipoltes and cook down about 20 minutes.Â Meanwhile remove the meat from the pan and set aside.Â Deglaze the pan with the beer.Â Add that to the vegetable mix. Â Use an immersion blender and blend the vegetables until fine.Â Add the meat back in and cook another two hours. Serve over brown rice for the perfect Body for Life meal.