A Shirt, Symphony, and Scorch & Sear

Mindful Movement

Neuro Physical Therapy

I’ve been going to a neuro physiotherapist (or physical therapist for the American contingent.) I know that if I truly want to improve my walking, get back on my bike and prevent further deterioration I’m going to need to get fit and stay fit. I have weakness on my left side and I fatigue easily so we’re working on strengthening my legs and glutes and relaxing my tight calves. My physio’s more of a motivator and cheerleader than anything. He says I’m an “elite athlete” client, and as one of his youngest and most able bodied patients I’m trying hard to take that as a compliment. He’s optimistic I’ll be able to ditch my walking aids and regain my balance and at our last appointment he gave me this cool shirt! Hard Work Pays Off #HWPO

Art + Culture

Newport Symphony Orchestra

I recently attended the Newport Symphony Orchestra’s winter concert at St. Woolo’s cathedral. The symphony is over 100 years old and the cathedral dates back to the 12th century. I hadn’t been to an orchestra concert since before the pandemic so to enjoy the mix of festive numbers and hear the cathedral organ was quite a treat.

The orchestra was joined by a children’s choir, which did a great Beatle’s cover (listen above) in addition to some holiday favorites. I’ll say that Classic FM has been dialed in on my car stereo all week.

Oil-Free Plant-Based Cooking

Cauliflower Wings

I’ll admit that one of the meat-based foods I occasionally miss since changing my diet is chicken wings. While cauliflower may not be as greasy and savory as chicken, these wings are super easy, very delicious and can be doused in your favorite sauce whether you’re looking for knock your socks off hot or a milder flavor profile. The sauces pictured were made by my friends at Scorch & Sear, a hot sauce start-up out of London and shipping UK-wide.

Ingredients 

1 head of cauliflower cut into approximately 3-inch florets 

1/2 C water or plant milk

4 TBSP Flour

Salt and pepper to taste

Hot sauce or barbecue sauce of your choice 

Method

Preheat the oven to 350 degrees F. Cut the cauliflower into 3-inch florets. Mix the flour, salt and pepper in a small bowl. Add 1/2 cup water or plant milk and whisk until blended. Dip the cauliflower in the batter until coated. Arrange the florets in a single layer on a baking tray and bake for 10 minutes at 350F/180C. Put the florets in a bowl and add enough sauce to lightly coat all sides. If the sauce is really thick, add a few TBSP of water to thin it before adding it to the florets. Return the florets to the baking tray and bake for another 10 minutes until lightly browned.

Links

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