Breakfast was a bowl of cold cereal, a glass of orange juice, and two cups of coffee. I weighed 158 pounds.
I walked over to Borland Lab to check on some networking equipment that we are upgrading. Borland happens to be the building that currently houses the Penn State Creamery. So, while I was there I took the opportunity to pick up a 2¾ ounce bag of Middleswarth Barbecue Chips and a pint of Penn State Creamery Chocolate Milk for lunch. The walk was about 1½ miles, round trip. Over my actual lunch hour, I took a short walk around the block, which was probably another mile.
Dinner was whole wheat spaghetti with marinara sauce, garlic roasted asparagus — which is excellent, by the way — and two Saranac Pale Ales.
Garlic Roasted Asparagus Recipe
- ¼ pound Asparagus (per person)
- 1 clove Garlic, pressed (per person)
- 1 tablespoon Olive Oil (per person)
- Salt and Fresh Ground Black Pepper to taste
- Parmesan Cheese
- Position a rack in the upper third of your oven and preheat it to 450°F.
- Trim, clean, break, or cut your asparagus to whatever size you consider to be a spear in whatever way you see fit.
- Press the garlic into a zip-top plastic bag (that is big enough to hold your asparagus spears).
- Add the olive oil to the zip-top bag, as well. Seal the bag and squish the garlic around. Then let it sit for a few minutes to infuse.
- Put the asparagus spears in the bag, seal the bag, and squish the oil, garlic, and asparagus around until the asparagus is thoroughly coated. Then let it sit for another few minutes.
- Line a half-sheet pan with parchment and spread the now-marinated asparagus spears in a single layer so that there is at least little space between each of the spears. Season with salt and fresh ground black pepper to taste.
- Roast the asparagus for 10 minutes. Half way through, shake the pan to turn the asparagus.
Serve, topped with grated parmesan cheese.