Jonah Grimes

Welcome to the weblog of Jonah Grimes; Software Engineer, Guitar Player, and Ballroom Dancer.

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Quote Aug 19, 2014 Comments

The man on top of the mountain didn’t fall there.

Quote Aug 10, 2014 Comments

You can learn more about someone in an hour of play than in a year of conversation.

Eggplant Parmesan Recipe

Ingredients:

  • 1-2 Medium Eggplant
  • Table Salt
  • 3-4 Eggs
  • 1/2-2/3 Cup Milk
  • 2-3T Cornstarch
  • Progresso Italian Bread Crumbs
  • 8-16oz Mozzarella Cheese, Grated
  • Homemade Pasta Sauce (I use “Jan’s Tomato Sauce” from “A Cooking Affaire” - it’s worth it), or Barilla Tomato Basil
  • Freshly Grated Parmesan Cheese

Directions:

1) Peel the eggplant with a vegetable peeler. Cut into 1/3 inch disks. Salt both sides of each disk and place in a collander. Let stand for 30 minutes.
2) Separate Egg Whites into a small mixing bowl. Whisk, add milk and cornstarch, and whisk to dissolve the cornstarch.
3) Set up another small mixing bowl containing bread crumbs, large enough to fit at least one disk of eggplant in the bowl, with room to shake.
4) Remove the eggplant from the collander and pat dry on paper towels. Dip each disk into the egg mixture, then place in the bread crumbs, shaking, and patting to coat evenly. Remove each disk to a prep area, ready to be fried.
5) Fry the breaded eggplant disks in vegetable oil in batches. The larger a skillet you can manage, the better this will go. 3-4 minutes per side, or long enough to get a bit of a golden brown crust should be sufficient.
6) Drain on paper towels and set aside.
7) In a baking dish, spread out a thin layer of pasta sauce. Lay out slices of eggplant in the dish, defining “stacks”. These can be touching without any problems. You’ll probably want to plan this out a little bit, and try to match the sizes to get stacks of roughly matching diameter disks. Sprinkle a thin layer of mozzarella cheese on top of each eggplant slice. Spread out some more pasta sauce on top of each stack. Layer another disk of eggplant on each stack, and sprinkle the top with mozzarella cheese. Two to three layers is optimal. On the last layer, sprinkle the top of each stack with parmesan cheese.
8) Heat the oven to 375 degrees, and bake for 30 minutes, until cheese is melted and bubbly, and the sauce is hot throughout. Serve each stack by removing it with a spatula to the plate, adding excess sauce to the side or top as desired.

Quote Apr 01, 2014 Comments

Let someone love you just the way you are – as flawed as you might be, as unattractive as you sometimes feel, and as unaccomplished as you think you are. To believe that you must hide all the parts of you that are broken, out of fear that someone else is incapable of loving what is less than perfect, is to believe that sunlight is incapable of entering a broken window and illuminating a dark room. —Marc Hack

Video Dec 17, 2011 Comments

Had to share.  I love these RSA Animate series of videos, and this one is too excellent, and an excellent motto to live by.  ”Please, just limit your sitting and sleeping to 23 1/2 hours a day.”

Video Dec 17, 2011 Comments

Made some peppermint bark today.  File under “not healthy but omg so good”. :)  Merry Christmas!

Making Time

I’m constantly amazed at how easy it is to start talking myself out of doing something simply because I don’t “have time”.  Today was pretty crazy.  I worked through my usual lunch break practically without realizing it, finally grabbed something and ate it at my desk while still working.  I had some friends coming over later, and I needed to get home and get ready for that after work.  I was starting to talk myself out of going to the gym because I just wouldn’t “have time”.

I decided to completely ignore myself as I tried talking my way out of my run, and just go do it anyway.  I won’t lie; Monday’s run was definitely better.  Today I had a much harder time settling into a rhythm, and I was just glad to be done by the end of it.  But something amazing happened after all of that.  I felt refreshed from having gone to the gym, powering through it, and taking my mind off of the long and tiring day behind me. Working out is important for me on so many levels, mental, and physical.

I’ve really been a slacker over the last few months.  I haven’t been working out as consistently, and I’ve been eating less than stellar.  All of these things started to pull me down.  I justified my legitimate “lack of desire to do the right thing” with the false excuses of not having enough time.  Signing up for a couple races seems to have forced me to carve out the time.  Yet I don’t feel any more time constrained than when I was not doing those things.  I’m finding that if I make those things important, there will be time.

I’m also finding that I’m involved in a lot of things that simply aren’t important to me, and are just the cause of more stress in my life.  It is time to let those things go.  They’re stopping me from pursuing a few other things that I really want to do.  I’m already making “resolutions” in a sense at this point, but I feel encouraged by where these decisions will take me.

It’s Been Way too Long

Running, you and I need to get reacquainted after a summer of being apart.  I’ve signed up to meet you at the Derby Festival Mini Marathon.

This week’s training plan.

Monday: 3 Miles, Indoor Track.
Wednesday: 3 Miles, Indoor Track.
Friday: 3 Miles, Indoor Track. 

Let’s do this thing!

- Jonah

1 note

Photo May 20, 2011 Comments

I spend the entire day on Sunday cleaning my house, and Barnabas follows me from room to room.  Suddenly, I notice he’s not following me anymore, so I go looking for him, and this is what I find.  So much for being a good helper.

I spend the entire day on Sunday cleaning my house, and Barnabas follows me from room to room.  Suddenly, I notice he’s not following me anymore, so I go looking for him, and this is what I find.  So much for being a good helper.

brotips Reblogged from brotips™ Original: brotips™

Photo May 20, 2011 Comments

1,597 notes

Short Break and New Plans

I’ve realized that I’m beginning to settle into the whole “post-race blues” thing that people always talk about.  I’m having a hard time desiring to run, and I think it’s time to mix it up a bit.

As such, I’ve decided that I’m going to spend the next week or two working into a strength routine.  The rainy weather here in Louisville gives me the perfect opportunity to do so, and the variance in exercises should really help me get over this plateau I’ve been on for the last month.  Once I get some strength work, I’m going to start in on the Hal Higdon intermediate 5K training plan to begin incorporating a little speedwork into my running.

I find it so hard to go workout and NOT run right now, and so, with the focus on something else, I’ll feel less guilty about taking days off purely for strength training.  At least, that’s the hope.  I can then roll the running and strength work into a slightly more routine schedule.

Photo May 16, 2011 Comments

People call the English Springer Spaniel their “owner’s shadow”.  Clearly, Barnabas wants to learn to play guitar too, because he was intent on laying right next to my POD HD500 while I was playing with the new amplifier models on it tonight.  Park-75 Normal Channel for the win!

People call the English Springer Spaniel their “owner’s shadow”.  Clearly, Barnabas wants to learn to play guitar too, because he was intent on laying right next to my POD HD500 while I was playing with the new amplifier models on it tonight.  Park-75 Normal Channel for the win!

Photo May 10, 2011 Comments

The cost of tonight’s gas bill.  Gasoline went up by an average of $0.38 a gallon today (ten freaking percent!).  $4.159 a gallon, and all accounts are that this isn’t going to stop soon.  Going to have to start working from home more regularly and figure out a way to bike in to the office on other days or something.  This is getting ridiculous.  Let’s caption this one “reason number $72.47 to run, bike, or swim”.

The cost of tonight’s gas bill.  Gasoline went up by an average of $0.38 a gallon today (ten freaking percent!).  $4.159 a gallon, and all accounts are that this isn’t going to stop soon.  Going to have to start working from home more regularly and figure out a way to bike in to the office on other days or something.  This is getting ridiculous.  Let’s caption this one “reason number $72.47 to run, bike, or swim”.

2 notes

Photo May 07, 2011 Comments

Because [insert holiday name] in Kentucky just isn’t complete without alcohol laced sugar.  I have a party to go to a little later; or rather, I’m DJing a dance later, and I figured that I’d take a batch of my famous (at least in my circle of friends) bourbon balls.  I make these suckers at Christmas and New Year’s each year, but any get-together makes a fine occasion for this little Kentucky tradition.
Side note: people who HATE bourbon balls say that mine are the best they’ve ever had.  Consistently.  This recipe is a winner.
Recipe:
With a hand mixer, mix together:
1LB Confectioner’s Sugar (Powdered Sugar)1 Stick Unsalted Butter1/4-1/2 Cup (or so lol) of Whiskey 1 Cup Finely Chopped Pecans
Mixture should have a “cream-like” consistency.  Put it in the fridge for a couple hours.  Feel free to open the fridge occasionally and notice how everything in there smells like Woodford Reserve now.
Take out of the fridge and roll into evenly sized balls.  The average batch of the filling makes about 24-28 pieces.  Put them back in the fridge for a couple more hours.  Note the smell of bourbon again.
Get some Candiquick from your local Meijer and follow the instructions to melt the candy coating.  I usually just use the microwave directions.  Make sure to add about a tablespoon of shortening to thin it out a little more.
Take the balls out of the fridge, and dip them in the candy coating.  Work quickly.  Do about 6 in rapid succession, then top them with a pecan half.  This takes some practice.  Make sure to keep whatever goes into the candy coating dry.  Liquid makes it clump up.  You can get away with maybe one or two more re-melts to the coating, but try to keep it to one re-melt max.  I find that by the time I’ve coated 20-24, the coating is pretty much used up and too clumpy to be used further.  This process takes me about 7-8 minutes.  Practice to make them look good.  Note that they still taste good even if you have a tough time coating them. 

Because [insert holiday name] in Kentucky just isn’t complete without alcohol laced sugar.  I have a party to go to a little later; or rather, I’m DJing a dance later, and I figured that I’d take a batch of my famous (at least in my circle of friends) bourbon balls.  I make these suckers at Christmas and New Year’s each year, but any get-together makes a fine occasion for this little Kentucky tradition.

Side note: people who HATE bourbon balls say that mine are the best they’ve ever had.  Consistently.  This recipe is a winner.

Recipe:

With a hand mixer, mix together:

1LB Confectioner’s Sugar (Powdered Sugar)
1 Stick Unsalted Butter
1/4-1/2 Cup (or so lol) of Whiskey 
1 Cup Finely Chopped Pecans

Mixture should have a “cream-like” consistency.  Put it in the fridge for a couple hours.  Feel free to open the fridge occasionally and notice how everything in there smells like Woodford Reserve now.

Take out of the fridge and roll into evenly sized balls.  The average batch of the filling makes about 24-28 pieces.  Put them back in the fridge for a couple more hours.  Note the smell of bourbon again.

Get some Candiquick from your local Meijer and follow the instructions to melt the candy coating.  I usually just use the microwave directions.  Make sure to add about a tablespoon of shortening to thin it out a little more.

Take the balls out of the fridge, and dip them in the candy coating.  Work quickly.  Do about 6 in rapid succession, then top them with a pecan half.  This takes some practice.  Make sure to keep whatever goes into the candy coating dry.  Liquid makes it clump up.  You can get away with maybe one or two more re-melts to the coating, but try to keep it to one re-melt max.  I find that by the time I’ve coated 20-24, the coating is pretty much used up and too clumpy to be used further.  This process takes me about 7-8 minutes.  Practice to make them look good.  Note that they still taste good even if you have a tough time coating them. 

3 notes

Photo May 04, 2011 Comments

As you can see, Barnabas and I share the same sentiments about whether or not to get out of bed this morning.  *yawn*

As you can see, Barnabas and I share the same sentiments about whether or not to get out of bed this morning.  *yawn*

1 note

About the Author

Portrait photo for Jonah Grimes

I'm a 30 year old Software Engineer, Ballroom Dancer, and Runner. Over the last two years, I've started competing in Ballroom Dancing, completed the C25K training program, successfully run multiple races, including the Derby Festival Mini Marathon, and lost 60 pounds. My 29th year was one of the most amazing of my life, and my 30th is already shaping up to be even better!

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