VixenV
Sith Disciple
Posts: 947
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Post by VixenV on Jul 5, 2023 15:46:20 GMT -7
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Post by Jacen on Jul 17, 2023 11:47:54 GMT -7
Though I didn't get to spar much in TKD, the stretching and the powerful kicks were what made me a better fighter. I used to have a lot of fun doing the flying kicks on the training bag. But anyway, we were taught a lot of ways to stretch, to improve our flexibility. What I learned the most, however, came from Bruce Lee. I started practicing the way he did, though I never came close to his abilities. The point though, wasn't to become Bruce Lee, but to become myself, taking was was useful and disregarding the rest, as Lee would say. My punches and kicks are now far more powerful. But I'm not bragging, because I've never been in a real fight. For me it was just about self-improvement. Physically and mentally.
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VixenV
Sith Disciple
Posts: 947
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Post by VixenV on Jul 17, 2023 12:08:54 GMT -7
Absolutely. But martial arts is as much a practice that builds mental, and emotional prowess as much as physical. self control, balance, precision, attention to detail, self awareness and controlled movement are just as important as hard punches and kicks and lightening speed. Guess which part of training focuses on these? yes its forms! lol
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Post by Jacen on Jul 18, 2023 5:49:34 GMT -7
LOL Good point. I suppose forms aren't useless after all.
It's funny, I used to get a lot of compliments on how good I was at forms. My rigidity, strength and precision were apparently what made me stand out.
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Deleted
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Post by Deleted on Sept 21, 2023 9:56:01 GMT -7
LOL Good point. I suppose forms aren't useless after all. It's funny, I used to get a lot of compliments on how good I was at forms. My rigidity, strength and precision were apparently what made me stand out. Breathe relax muscles as you chamber and when you flow into move then add tension is what our teachers told us. If one is rigid all the time it affects the flow and technique plus you have to work ten times harder. there's a specific contract then retraction of muscles but meh that's probably different teaching.
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Deleted
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Post by Deleted on Sept 21, 2023 10:02:48 GMT -7
I begin hapkido training next when I am black belt after I memorize/get my black belt form. I have a year in between before I can test for next rank so I will cross train and train asap. So when I am a master at age 40 I can start my own dojo that teaches a myriad of systems. Anywho I learned about circles, using others energy against them, and some cool techniques. I like how the energy feels and how it works. One of my friends is a Hapkido Master and I had fun learning some stuff from him when he visited our school.
I wis I could find a traditional tkd school and see what the difference is, for the ata system is cool but it lacks realistic foundations. More on that coming later.
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Deleted
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Post by Deleted on Oct 14, 2023 22:28:42 GMT -7
LOL Good point. I suppose forms aren't useless after all. It's funny, I used to get a lot of compliments on how good I was at forms. My rigidity, strength and precision were apparently what made me stand out. Breathe relax muscles as you chamber and when you flow into move then add tension is what our teachers told us. If one is rigid all the time it affects the flow and technique plus you have to work ten times harder. there's a specific contract then retraction of muscles but meh that's probably different teaching. Also whoever said being rigid was a good thing or complimented that is a bit lost in my opinion. You rigid you die....in other words that teacher or person that complimented that is shit.
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VixenV
Sith Disciple
Posts: 947
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Post by VixenV on Oct 15, 2023 5:35:11 GMT -7
I just love a good cherry pie!
Here is my favorite recipe!
Ingredients FOR THE CRUST: 1 1/2 sticks cold salted butter, cut into pieces 3/4 c. cold vegetable shortening, cut into pieces 3 c. all-purpose flour, plus more for dusting 2 large eggs 5 tbsp. cold water 2 tbsp. sugar, plus more for sprinkling 1 tbsp. white vinegar 1 tsp. kosher salt FOR THE FILLING: 6 c. fresh Bing or other sweet cherries, pitted (about 2 pounds) 1 c. sugar 2 tbsp. balsamic vinegar 1/4 c. cornstarch 1/4 c. lemon juice (from about 2 lemons) Vanilla ice cream, for serving SHOP RECIPE Powered by Chicory tap here Directions 1 For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine. 2 Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them. 3 For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use. 4 Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 ̊. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over. 5 Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling. 6 Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar. 7 Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.
THIS RECIPE GIVES ME THE POWER OF THE SITH. HOW YOU MAY ASK? WELL YOU WILL JUST HAVE TO MAKE IT AND DISCOVER ITS SECRETS FOR YOURSELF!
PM me for details... if you dare to unlock this power for yourself.
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Deleted
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Post by Deleted on Oct 21, 2023 22:39:23 GMT -7
I just love a good cherry pie! Here is my favorite recipe! Ingredients FOR THE CRUST: 1 1/2 sticks cold salted butter, cut into pieces 3/4 c. cold vegetable shortening, cut into pieces 3 c. all-purpose flour, plus more for dusting 2 large eggs 5 tbsp. cold water 2 tbsp. sugar, plus more for sprinkling 1 tbsp. white vinegar 1 tsp. kosher salt FOR THE FILLING: 6 c. fresh Bing or other sweet cherries, pitted (about 2 pounds) 1 c. sugar 2 tbsp. balsamic vinegar 1/4 c. cornstarch 1/4 c. lemon juice (from about 2 lemons) Vanilla ice cream, for serving SHOP RECIPE Powered by Chicory tap here Directions 1 For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine. 2 Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them. 3 For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use. 4 Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 ̊. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over. 5 Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling. 6 Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar. 7 Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream. THIS RECIPE GIVES ME THE POWER OF THE SITH. HOW YOU MAY ASK? WELL YOU WILL JUST HAVE TO MAKE IT AND DISCOVER ITS SECRETS FOR YOURSELF! PM me for details... if you dare to unlock this power for yourself. pies create fat. I only eat healthy not food that makes it hard for me to keep up with others or not defend myself. you may want to ease off the pies so next time you can keep up with someone like me instead of holding us back cause you couldn't keep up. In fact dieting may help you increase your somatic prowress so you can actually embody real martial artist fitness for your students. if your breathing heavily in the first few minutes you weak and you dead in self defense situation. come on marine get up.
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Deleted
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Post by Deleted on Oct 21, 2023 22:41:18 GMT -7
Do a 2 mile run every other day and start swimming so you can preserve your knees so all that weight doesn't hobble you someday or worse create a heart stroke cause all those chili fries can't be good for you.
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VixenV
Sith Disciple
Posts: 947
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Post by VixenV on Oct 22, 2023 16:16:53 GMT -7
Scary pies are also a favorite.
BTW, My school's Mat's (yes I have an actual school unlike you) are always open. I take any challengers. Feel froggy little envious green one? Well then jump.
Scary Halloween Pie Ingredients 2- refrigerated pie crusts (such as Pillsbury)
2- 21 oz cans of cherry pie filling (affiliate link)
You can substitute two 21 oz cans of strawberry pie filling (affiliate link) if you prefer.
Instructions See the the full, printable instructions below in the recipe card.
First, preheat the oven to 350F.
NOTE: The refrigerated pie crust needs to sit on the counter for 10 minutes before unraveling.
Then, press down one of the refrigerated pie crust (as shown below) to a 9 1/2 inch pie plate.
refrigerated pie crust Next, pour the canned cherry pie filling into the pie.
cherry pie Then, use the printable scary pumpkin face to cut out the face.
Jack Shellington Pie Next, place the cut out on the pie and press the top crust rim onto the bottom crust to “close” the pie.
Jack Shellington Pie Then, cut the slits in the mouth. This can be done before but, I found it easier to do it while on the pie.
Next, bake at 350F for about 45 minutes. If your pie comes out too clean, spoon some of the pie filling under the eyes and on the mouth.
Jack Shellington Halloween Pie Click here to get the printable scary face to trace on the pie crust.
This Scary Halloween Pie is so easy to make and bring to work or a Halloween party.
See more Halloween recipes.
I took this recipe to Weekend Potluck.
Continue to Content
Recommended Recommended Content Cheesy Penne Pasta with Sausage Recommended Content Homemade Beefaroni Recipe Recommended Content Authentic Italian Meatballs & Tomato Sauce + VIDEO Scary Halloween Pie Print Pin 5 from 1 vote Scary Halloween Pie A scary Halloween pie made with canned cherry pie filling and refrigerated pie crusts. CourseDessert CuisineAmerican Keywordcherry pie, jack shellington cherry pie, jack shellington pie, scary halloween pie Prep Time10 minutes Cook Time45 minutes Total Time55 minutes Servings8 Calories365cal AuthorJoanne Schweitzer
Ingredients 2 refrigerated pie crusts 42 oz canned cherry pie filling Get Ingredients Powered by Chicory logo
Instructions First, preheat oven to 350F. Next, line a 9 1/2" with refrigerated pie crust. refrigerated pie crust Then, add cherry pie filling to the pie shell and spread out evenly. cherry pie Next, cut out the scary pie face on the second refrigerated pie crust. Scary Halloween Pie
Next, cut small slits into the mouth of the face. Then, press the top crust rim onto the bottom crust to "close" the pie. Scary Halloween Pie Next, bake at 350F for about 45 minutes. You may need to cover the crust with aluminum foil 15 minutes into baking if it browns too quickly. If your pie comes out too clean, spoon some of the pie filling under the eyes and on the mouth.
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Deleted
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Post by Deleted on Oct 22, 2023 20:25:05 GMT -7
"BTW, My school's Mat's (yes I have an actual school unlike you) are always open. I take any challengers. Feel froggy little envious green one? Well then jump."
I'd be open to settling it at a ata comp. if your still an active ata member feel free to pick one, and we can dance through regulated/legal competitions. I'm not going to your mat, however with plenty of witnesses and proper judges I think it'd be fun.
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Deleted
Deleted Member
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Post by Deleted on Oct 22, 2023 20:26:47 GMT -7
"BTW, My school's Mat's (yes I have an actual school unlike you) are always open. I take any challengers. Feel froggy little envious green one? Well then jump." I'd be open to settling it at a ata comp. if your still an active ata member feel free to pick one, and we can dance through regulated/legal competitions. I'm not going to your mat, however with plenty of witnesses and proper judges I think it'd be fun. wait nvm....even though I am purple belt decided now...your in a different age range group...bummer.
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Deleted
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Post by Deleted on Oct 22, 2023 20:27:49 GMT -7
"BTW, My school's Mat's (yes I have an actual school unlike you) are always open. I take any challengers. Feel froggy little envious green one? Well then jump." I'd be open to settling it at a ata comp. if your still an active ata member feel free to pick one, and we can dance through regulated/legal competitions. I'm not going to your mat, however with plenty of witnesses and proper judges I think it'd be fun. wait nvm....even though I am purple belt decided now...your in a different age range group...bummer. but then you'd probably be reminded bout me beating you with my brass lightening knuckles....or whatever that dream was about because you know your an ass. While I wouldn't break you I'd enjoy dancing around you and beating you in a constructive way.
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