Relearned it in class Monday night, and been putting it into use ever since... :) Donald suggested we watch the Zak v Kron match to see it in action-- but maybe I have the wrong Zak v. Kron or maybe I'm distracted with work, because I'm not seeing it here! Tell me if I'm wrong!
Shoutout to teammate Travis Orr, competing at his first Pan as a brownbelt this weekend. Are you watching it on BudoVideos? I am curious how it will work as I've heard they'll be streaming all the matches, all the time... that's a damn lot of work! And good luck to everyone else I know competing this year-- Mallory, Jennifer, Dolph, Gianni, the Evil Twins Christopher and Christian... Wish I could be there to cheer you on, maybe next year!
Also, a cool list from Inner BJJ of the 50 top BJJ blogs.
While I'm here-- this is what I'm making for dinner tonight.
Hoisin Pork with Napa Cabbage
serves 4; 290 calories per serving
1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
1 tsp. kosher salt; more to taste
3 Tbs. hoisin sauce
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
3 Tbs. canola or peanut oil
2 tsp. minced garlic
6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
1/4 cup thinly sliced green onions
In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.
Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.
Add the hoisin mixture, the pork, and half of the green onion and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining green onion.