Something is definitely up with my right foot and calf, as I’ve been getting some discomfort in the rear of the foot towards the heel while walking on my treadmill desk. My right calf also seems really tight, which is an issue I’ve dealt with a lot over the years. As I wrote yesterday, I suspect that it is an ankle mobility issue. It has gotten a little bit worse since I started swimming backstroke a few days ago, and I do think my kicking technique needs a lot of work. For the time being, I am going to stop doing backstroke and probably cut down a bit on freestyle, focusing more on breaststroke and butterfly, and see if it calms down. I’m also going to focus a little bit more on exercises to improve ankle mobility. I found this page, which seems like a pretty good resource.
I tried making some iced coffee this afternoon. I have a fair amount of pre-ground Wellsley Farms (BJ’s store brand) breakfast blend coffee with a “best by” date of August 2023, so I’m looking for creative ways to use it up. Since it’s ground fine for drip machines, it’s not ideal to use for cold brew, so I decided to try this recipe for iced coffee. I followed the recipe to the letter, using my electric kettle and measuring everything out with a scale. It’s the closest I’ve come to doing pour-over coffee. I don’t (yet) have a pour-over dripper, so I used a strainer and a regular coffee filter, and dripped the coffee into a Pyrex 2 quart measuring cup. Ideally, I need something a little bit deeper for this, as I had to lift the strainer up at the end to keep it out of the brewed coffee. But other than that, it turned out fine, and made about 24 ounces of iced coffee. It wasn’t all that strong, but good for a summer afternoon. I tried mixing some with a little bit of chocolate almond milk, which was tasty, but the almond milk doesn’t mix well with the water, and I had to keep stirring it to keep it from settling. Real dairy milk might fare better. At any rate, I’ll probably try doing this again.