T-Mok and I are going vegetarian and sober this week. So far, so good.
I'm actually not finding the vegetarian part hard at all. There are so many bomb fruits and veg that, in consistency alone, stand proudly next to the finest meats. Assorted mushrooms, avocado, and tomatoes all contain umami which is a beautiful quality that gives certain vegetables and fruit their meaty, hearty taste. Cooking with any of these items is an easy way to sub' meat out of your diet - just learn how to cook with them.
The absence of beer has been the harder of the two.
I'm going to try to write this next part in a way that makes me seem as little like an alcoholic as possible.
I love beer. It's a wonderful thing. That's a point worth making.
Yet however nice it is, like anything, there are limits.
Most times over the summer alcohol is just straight up over-used. I was going to use the word "abused", but that sounds a bit overdone. Abuse usually involves binges beginning in the a.m.
But most of the time, amongst my circle of friends, boozing is just something to do on a nice sunny afternoon or to congratulate yourself on a hard work week over $10 pitchers.
Although fun, it has some restrictions.
I began drinking when I was 19, which is quite uncommon given that most people I've met used to hustle old men or their brothers for Max Ice outside of the LC when they were 13. The bottom line is that I've been drinking long enough to recognize a good time from a shit one. Fifty per cent of the time, it is an absolutely worthy effort to get drunk for i.e. birthdays, essay completion, fridays, exams, sporting events etc. The other fifty usually isn't, and it's something to recognize as one gets older. You can avoid certain outtings by simply dividing what you know of the setting, the day of the week, the occasion (or lack of one), what you're drinking and who's coming. Is getting drunk at that point a good idea? Not really.
I know I can't preach to people about the importance of drinking in moderation, because I am in fact one of the biggest drinkers (in frequency and volume) of beer that I know. But every man's got his limits, unless your an alcoholic of course, and that's a completely different story.
The difficult part that I mentioned earlier is strictly derrived from the pleasure that I get from hanging on a patio with my friends and some brews. So when I walked down Queen Street this afternoon, seeing patios like The Horseshoe Tavern, Black Bull, Smokeless Joe's, and The Rivoli completely packed made me sad I couldn't call my friends for a beer. Because it's not always about the drinking as much as it the aroused senses that come with it.
Either way, this no meat and no beer diet is being coupled with 300 sit-ups a day and nine glasses of water in an effort to cleanse myself for next weeks cottage fest in Sauble Beach, because lord knows there will be plenty of meat and beer up there.
I'm actually not finding the vegetarian part hard at all. There are so many bomb fruits and veg that, in consistency alone, stand proudly next to the finest meats. Assorted mushrooms, avocado, and tomatoes all contain umami which is a beautiful quality that gives certain vegetables and fruit their meaty, hearty taste. Cooking with any of these items is an easy way to sub' meat out of your diet - just learn how to cook with them.
The absence of beer has been the harder of the two.
I'm going to try to write this next part in a way that makes me seem as little like an alcoholic as possible.
I love beer. It's a wonderful thing. That's a point worth making.
Yet however nice it is, like anything, there are limits.
Most times over the summer alcohol is just straight up over-used. I was going to use the word "abused", but that sounds a bit overdone. Abuse usually involves binges beginning in the a.m.
But most of the time, amongst my circle of friends, boozing is just something to do on a nice sunny afternoon or to congratulate yourself on a hard work week over $10 pitchers.
Although fun, it has some restrictions.
I began drinking when I was 19, which is quite uncommon given that most people I've met used to hustle old men or their brothers for Max Ice outside of the LC when they were 13. The bottom line is that I've been drinking long enough to recognize a good time from a shit one. Fifty per cent of the time, it is an absolutely worthy effort to get drunk for i.e. birthdays, essay completion, fridays, exams, sporting events etc. The other fifty usually isn't, and it's something to recognize as one gets older. You can avoid certain outtings by simply dividing what you know of the setting, the day of the week, the occasion (or lack of one), what you're drinking and who's coming. Is getting drunk at that point a good idea? Not really.
I know I can't preach to people about the importance of drinking in moderation, because I am in fact one of the biggest drinkers (in frequency and volume) of beer that I know. But every man's got his limits, unless your an alcoholic of course, and that's a completely different story.
The difficult part that I mentioned earlier is strictly derrived from the pleasure that I get from hanging on a patio with my friends and some brews. So when I walked down Queen Street this afternoon, seeing patios like The Horseshoe Tavern, Black Bull, Smokeless Joe's, and The Rivoli completely packed made me sad I couldn't call my friends for a beer. Because it's not always about the drinking as much as it the aroused senses that come with it.
Either way, this no meat and no beer diet is being coupled with 300 sit-ups a day and nine glasses of water in an effort to cleanse myself for next weeks cottage fest in Sauble Beach, because lord knows there will be plenty of meat and beer up there.
