Monday, February 25, 2013

Skinfold Calipers - The Hilarious (and accurate) Way to Measure Your Body Fat


For my next project in illustration techniques, I get the pleasure to work in Adobe Illustrator and draw out a medical process that includes geometric equipment.  So I got on ol' amazon.com and bought myself a trusty pair of skinfold calipers!  I think it's an innately funny thing to pinch your own fat and measure it within millimeters, but it is also calculates a good tool of measuring your health.

I am well on my way into the research for my research project, which is all about nutrition.  So far I have limited to my study to academic journal papers with verified data, but I am beginning to explore the idea of doing research within diet and fitness books that are for the general public.  It's amazing how little research can back up a book that is a best-seller telling people how to be healthy.  I feel like researching what the public consumes is as important as research that is guaranteed to be done scientifically because it will give me an idea of what myths and ideas are most pervasive.  Diet is such as personal thing, there is no one size fits all.  So even though I want to scoff at the paleo diet craze and going gluten-free and whatever "wheat belly" means, maybe it does work for people.  Creating content for a simple guide to family nutrition is much more complex than I would like it to be.  It becomes so confusing that people give up on being healthy because everything seems to conflict.  But I know that there is a way to get the fat measured in the skinfold calipers to get smaller with a few family changes.  I just have to find it in the mess of nutrition craziness that is out there.

Monday, February 11, 2013

Thinking in Line - Large Intestine of Joy

Oh, pen and ink, you are now far behind me.  Thank you wacom tablet and photoshop, you bring your own problems along, but you also have an undo button of which I'm eternally grateful for.  For a small drawing, I'm willing to admit this took me much too long.  It's been a long time since I've actually sat down and wanted to draw well, so I'm on the rusty side.  

My original sketches were pretty much crap but it was satisfying to make large improvements each time, yeah easy learning curve!  I also warmed up to the tablet by the end of the drawing so some of my lines look a little drunk while some are nice and sober.  I rewarded myself with a tablet purchase because I decided I don't want to work completely in the BVIS computer lab.  I'm not a person that works that great at home, too many distractions, but when it's cold and sleeting it would be nice to sketch away in the comfort of my apartment.  I look forward to the color assignments, I miss color!

Tuesday, February 5, 2013

Use for Extra Eggs and Lack of Eggs - Creative Cooking from Audrey's Ovenless Kitchen


Doesn't this pancake look pretty tasty?  But guess what, it contains no eggs!  Pretty much mind-blowing, I know.  The issue with eggs for me is that when I really need one, I'm out, but when I have plenty in stock there "use by" date flies by and I'm throwing out eggs.  So wasteful, bad me.  In the days when I had an oven, I used my extra eggs to make things like cookies, cakes, and peanut butter bars.  Now with stove top being my only option, I was eating too many eggs over easy.  I realized, I wasn't using my eggs to their fullest potential.  Bring in the french toast:


My dad makes the best french toast and with a little advice for him, I made my first batch of egg-using french toast.

Dad's Awesome French Toast

Ingredients:
Eggs
Milk
Bread (usually white bread on the dry side)
Pinch of Salt

Crack eggs into a flat bowl, you need to be able to lay a piece of bread flat in it.  I ended up using a small frying pan.  Add around 3 tablespoons of milk for every egg and a pinch of salt.  Use a fork to whisk mixture until thoroughly incorporated and somewhat frothy.

Now heat up a large skillet on medium heat.  Give it a quick spray on non-stick spray.

Take a piece of the bread and quickly dip each side in the egg mixture.  This should only take a couple seconds on each side, don't let it get too soggy but it should be completely coated in the egg mixture.

Then take the coated bread and place in the skillet.  This is where things get a little less exact.  The time that it should be cooked on each side will probably be around a couple minutes, but it's a guess and check experience.  Wait until you get a nice golden brown scattered across the toast.  The more toast you do the better you can feel out the time.

Each egg will make 2-3 pieces of french toast.  I like to make more than I'm eating at one time and refrigerate the extra pieces.  Then in the morning you can microwave a piece for about 30 seconds.  Enjoy with syrup and butter.


See, eggs used up!  Uh-oh, I want pancakes, what do I do??

For the eggless pancake recipe I used this: http://www.cooks.com/rec/view/0,165,133179-255194,00.html

I'll be honest, they weren't as good as regular pancakes, but with syrup I'm pretty happy.  I used skim milk instead of whole, which could definitely affected things, but I never have whole milk lying around.  I will definitely try using whole wheat flour with these and adding some fruit or chocolate chips.  Yummm!

Friday, February 1, 2013

The Beginning Again

As much as I would like to feel clever today, the truth is this is about starting over.  The unique thing about this restart is that it's not from the very beginning.  Nope, I'm coming into this semester without the stress or excitement of something completely unknown.  Actually, I know it well, I know what I like and I know what I don't.  I have experience, which I'm finding is that this completely changes my perspective.

And as much as I would like to be cool, calm, and collected, my mind is scattered from the aftermath of last semester.  I always have goals, direct goals.  Goals that actually have some kind of point that go somewhere specific.  After finishing anatomy, it's like I lost my anchor.  Which I'm finding is code for I actually have to think about what I truly want now because I have time.  I spent winter break relaxing and hoping to clear my brain by the time spring semester started up, but that wasn't in the cards.  So here I am, still clearing my brain three weeks in and semi-uncomfortable about what I'm finding.

Don't get me wrong, I'm functioning just fine, and I'm truly enjoying my classes.  Graphic Design is amazing, I'm learning things completely new to me.  It's fresh, exciting, and I can feel myself gaining skills that are applicable to the work I want to do in the future.  I think that's the main thing, I'm getting the itch to be in the workplace and out of school.  I've never stopped being a student, I only have the perspective of being a student.  It's starting to feel less fulfilling.  Letting myself explore options, even just hypothetically, that are different then what I was thinking before is scary as heck.  But those are the perks of beginning again.  Thinking about things that make you uncomfortable.  Hooray!