Bobby Rock

The Bobby Rock Newsletter #40 (1-6-2022) - A Healthier Eating Hack

My Friends - 

Welcome to the first Newsletter of 2022! I trust most of you are finding your way back into some sense of normalcy with your routine? I’m trying, as well, and doing okay with it. I have a feeling about this year, though. Good things. For now, let’s rock it…

In This Issue:

• Rare Photo Story: Revisiting one of the more mythical snare drums on earth… and the day I was lucky enough to get one.
  
  
• Hot Tip for a Healthier Cooking Habit: Batch that shit!
  
  
• Think on This... as we consider our pursuits in 2022.
  

 

First sunrise of the New Year: Monterey Bay, CA

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"A Picture’s Worth a Thousand Words”

A reason to smile!

I recently ran across this photo, circa 1990. I was a Sonor artist at the time, and they had just sent me one of their coveted Signature Series, 8” x 14” solid bronze snares—an instrument of unparalleled beauty and craftsmanship. It weighed in at an ungodly 32 pounds and, as you might imagine, sounded like a fucking cannon going off.

It was my go-to snare for years, during the entire Nelson era and throughout all of those early clinic tours. And after a brief hiatus during the Peavey Radial Bridge hey-day—where I was using an equally-killer-but-in-different-ways custom-made 7” x 13” Bobby Rock model snare—this Sonor snare has been a part of the arsenal again since 2000. So I have three decades and counting with this instrument… but this was day one.

Today, the “Bronze Bitch” (as my tech Cubby and I have always referred to it) is one of two primary snares in my current “Alpha Kit,” along with that original BR snare: truly, the best of both worlds.

FYI, I also recently stumbled across this old-school ad for this drum. I believe it listed for something like $2400 back then. Yikes! (Thank God for endorsements...)

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The Health Beat: Batch Cooking WILL Save Your Ass!

Just a quick reminder/suggestion about how handy batch cooking can be when we are looking to eat healthier (and I know this is often on folk’s minds this time of year). The concept is simple: Rather than having to cook-up something healthy daily, consider making larger batches of good food, then dividing it all up into multiple containers and storing them in the fridge for the week ahead. This way, a quick meal is always at hand for heat-up when you’re hungry… as opposed to the prospect of having to prepare something on the spot… which can often lead to defaulting to a quicker, yet ill-advised, solution (like delivery or some shitty, ultra-processed, microwaveable excuse for real food).

Here are a few random examples of some pretty simple meals:

Black bean pasta and garbanzos with tomato sauce and some roasted Brussels sprouts.

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Mixed veggies—zucchini, bell pepper, and mushrooms—with Trader Joe’s rice medley and some lentils.

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Glazed tofu with brown rice and asparagus.

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Batching in action!

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To those who feel that tofu is too bland… the magic is in the marinade!

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A few tips:

• Start small and easy. Pick one meal you can make in a larger batch pretty easy. From there, you can expand to preparing two or three different meals at one time.
  
  
• Soup and chili are easy to make in large amounts and, as an added bonus, these freeze really well. So set some aside in separate containers for the freezer, then down the road you can take out a frozen soup in the morning and have it ready for dinner.
  
  
• These meals are very portable and excellent for travel. Just grab some reusable containers and you are off and running!
  

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Think On This...

"Only those who will risk going too far can possibly find out how far one can go."

- T.S. Eliot

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Thanks again, everybody. Connect next week!

Until then,

BR

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