Skarfing
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SKATING FOR LIFE
Although none of us here at the mag are
real honest to goodness Health Freaks,"
we all find that it pays off to keep tabs on
our food intake. We realize that although
skaters are notorious for fast food con-
sumption, most are aware of what kind of
fuel is needed to stay on your board and out
of the hospital ward. Of course we also un-
derstand that any skater on the go has lit-
tle time between hectic sessioning and
other skate-related pursuits for more than a
quick stop'n'go at the 7-11 mini mart or a
drive thru Mac's. Halt. Right there is the first
thing you should change in your routine. A
7-11 market is fine for a pack 'o gum or
some liquid refreshments maybe, but you
really shouldn't make a habit of eating
lunch out of those spots. Burger joints
aren't much better but at least the pickle/
lettuce/tomato/onions are a little fresher
and most of them have installed salad bars
now (we'll talk about the buy one, eat for
four plan in later segments).
Now, if you are ready for a change of
pace when you feed your face then read
on. If not, well than grab some Oreos and a
sixer of Pepsis and turn the page. Most
young teens burn up calories and energy
so fast anyway that they usually get the
daily requirements purely through mass
consumption. Still, here is some "food for
thought and even some menu sugges-
tions for the adventurous.
The first place you can start if you're
ready for a change of diet routine is right
down at the local supermarket. The selec-
tion is gigantic and supers are a heck of a
lot more fun to shop than a quick stop. Pro-
viding you keep your down the aisle speed
runs and shelf drops to a minimum. They
also provide video games (that's another
subject we'll go into later). So, next time
you're cruising, forget the burgers, ham-
burgers that is, and check into a grocery
store for lunch. You'll be surprised at what
you can put together with a lot of imagina-
tion and a little coin.
Here are some basic, easy to prepare
meals that will help you skate better and
longer.
Chile of the Sea
By Chef Boy Amihungry
It's been a real long day, you're tired and
hungry. But there is nothing substantial to
eat anywhere in the house. The fridge is
bare except for a hard cube of butter, a
couple of half empty jars of mayo, an onion
and a can of beer. Not much of a meal in
that. In the freezer is a tray of ice cubes, a
black banana and three pounds of frozen
"Rock Cod.' The fish is the closest thing to
something edible. You search further, the
cupboard perhaps? There's a couple bot-
tles of chili sauce, some salt, a can of
generic chili con carne (chili beans with
meat) and a jar of minced garlic. Now if you
think about it, something could be con-
structed from a few of these menial ingre-
SNACKS FOR SNAKES
12
Here are some ideas for different snack
foods that you can carry with you and
munch on at pool or rampside.
Fresh Fruit
What's wrong with fruit? Sometimes it
seems as if humankind is losing its taste for
fruit. Try and eat some everyday, besides,
it's cheap, sometimes free. Here's a quick
rundown.
Oranges-Go for the thin skinned juic-
ers with seeds in 'em. Those pumped up
navel oranges tend to be a little dry.
Apples-Hey, you know what they say
about an apple a day, right? Try the light
green variety for a tangy variation.
dients. That's what happened to me be-
tween paychecks just last month, so I in
vented my new dish, Chile Of The Sea. It's
as simple as this:
1) Thaw out your fish (type and amount
of fish is not important. Just make sure it's
not poison fish, or a fish you caught in pol-
luted waters) in a bowl of cool water. If you
try and rush by thawing your fish in warm or
hot water, the fish will instantly spoil and
you will get sick and die if you eat it.
2) Now that you have some thawed-out
fish sitting in front of you, you'll need the
rest of the ingredients, which are: the cube
of butter, the jar of minced garlic, the can of
chile con carne and the proper oven cook
ware. In this case, I used a square alumi-
num cake pan. Preheat the oven to about
350-375". Coat the pan with some butter.
place the fishies in the pan and sprinkle
some garlic over the top of them. "How
much garlic?" you ask. Well, the way I see
it, you can never use too much garlic. Place
two thin slabs of butter on each fish, then
slam the pan into the oven, onto the lower
rack. Cook for about eight minutes.
3) Pull out the tray and pour the entire
contents of the generic chile con carne
(name brand chile con carne is O.K.) over
the fishies and slam back into oven to cook
for an additional four to five minutes. After
the time is up, touch the beans with your
finger to see if they're hot. If so, then the
meal is cooked good. Dump into a plate
and eat it. Simple huh? Goes good with
Cokes, Pepsis and even milk.
The Doc says, "Eat Me."
Peaches and Pears-The riper (gushier)
the better (tastes good).
Bananas-If you're the type who likes to
power a 'nana before you've even got outta
the store then grab a ripe one. If you're
stockpiling grab the greener models. Some
varieties come with a free sticker.
As long as you are in the fruit department
you might want to check out the nut section
also. Look for those big bins of "Trail Mix"
(hardcore hikers call it 'Gorp') and buy it by
the pound. Gorp is a mixture of nuts, dried
fruits, carob chips, coconut shavings, etc.,
etc. This gives you a good energy boost
when you're running low between meals.,
Chiqui
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