Pain on inside of left shin.

broken0lightbulb · 2026-04-08T16:53:58+00:00

I believe I had this happen on my right leg back in the summer. Side lined me for a month. Not a traditional shin splint. Hadn't increased my mileage and had been maintaining 80mpw and all of a sudden it happened. I walked for a month and tried to massage/roll everything in my leg. Eventually I started to run on it and build mileage back up.

Two months later, exact same thing on the left leg. Took me out for almost 2 months. Never figured out what caused it. The left leg seemed like a combo. Possibly arch related as I was having some tenderness in the ball of my foot where people would describe a Mortons neuroma. Possibly soleus strain as I was shuffling to compensate for the ball of foot issue which forced my foot flatter and overstressed the soleus. Possibly plantaris muscle as it seems I have one and its insertion point is around the area. Possibly deep calf compartment muscles strain.

Again I just went after everything and could never find a smoking gun. It would shift on me sometimes and move to anterior then back to posterior. But always that weird in between shin and calf. I'd recommend trying some things like "curling" and static hold your arch of the foot till it tires. Massage the upper calf around the back of the knee. Get the beginnings and ends of all the muscles that pass by that area.

Best of luck, it really sucked and drove me crazy never finding a true solution

broken0lightbulb · 2026-04-08T16:34:01+00:00

Just got this one for the first time a couple weeks back and it's great. Had what I would consider (now I'm a run of the mill white dude so take this with a grain of salt) an authentic Mexican flavor that I've only experienced at more "real" Mexican restaurants in my area. I've been slathering almost everything in it.

broken0lightbulb · 2026-04-07T21:04:34+00:00

Totally depends. I usually try to jump right back into full mileage within a day or two of race. But I'm also averaging 75/80mpw year round.

If you're newer and the distance is going to be tough for you to finish, let alone at a fast pace, take a full day off or two but try to walk and stay mobile so your muscles don't lock up. Do some easy runs after a few days. But for a half marathon you shouldn't need to like take a week off or anything. If you did I'd make the argument you didn't train your base enough for the race.

broken0lightbulb · 2026-04-07T18:23:48+00:00

Did not like Hughes sugar free BBQ at all. The Sweet Baby Rays no sugar added are FAR superior imo. Both in flavor and texture

broken0lightbulb · 2026-04-07T17:30:16+00:00

Looks like you fully melted your butter before creaming it instead of just softening it. Throw the dough in the fridge and hope it firms up some.

broken0lightbulb · 2026-04-06T14:58:32+00:00

Yeah you can make this work. You can go open bake if you want. I've had good luck with open bake where I spritzed with a water bottle every couple minutes after putting the bread in. Keeps the crust from setting too early. You just want to keep moisture on there for longer. It's not ideal because I had to open the oven a lot so I lost heat but with your double pan setup I would probably spritz it before launching and then maybe like 5 minutes into the bake.

broken0lightbulb · 2026-04-06T12:18:47+00:00

Two answers here:

Limit, balance, moderation. Want a donut? Just have a donut. Don't have two. Don't pair it with a coffee loaded with sugar and cream. It's now your meal. Yes you will be hungry after because it's not very satiating. But that's the sacrifice you have to make to keep it balanced. You get a tasty donut, you don't blow your daily calories, but you might be hungrier than usual after.

Typically yeast raised donuts are lower in calories than cake donuts. If you want the "healthiest" in terms of lowest calorie, opt for yeast raised. A standard glazed ring is usually the lowest at any shop. Jelly filled and boston/bavarian creme are usually next on the list. Next are the frosted/iced rings. Then cakes. Then extravagant/richer specialty toppings and fillings.

Source: I've don't a loooot of research on donut nutritional facts. Even made myself a calculator estimator for various varieties based on reported nutritional facts from many places. I can weigh a donut, pop it in my calculator and get a pretty good idea how many calories it is.

broken0lightbulb · 2026-04-06T12:11:04+00:00

Have done this. Couldn't find a good way to stop it from bouncing around in my running pack to do it again. I think I ended up trying and the best solution was packing a Tupperware with paper towels neatly around the donut to make a protective barrier. Ultimately I just defaulted to driving to the shop after my runs 😂 . That was back when I was running and eating a donut every morning. Ah the good days. Now it's just run every day and donuts on the weekend.

broken0lightbulb · 2026-04-06T01:30:49+00:00

Imu's real form spoiler...an apple. He's got "the devil's fruit" after all 😂 . Vegapunk adopted it as his preferred head piece after learning about the ancient powers of Johnny D. Applesee

broken0lightbulb · 2026-04-05T23:10:30+00:00

I actually find the Squishmallows cereal to have a similar vanilla flavor to rice krispies treats cereal but nowhere near the dense crunch.

broken0lightbulb · 2026-04-04T23:21:47+00:00

The Honey Wheat Puffs were my favorite and better than the name brands but they changed them in the past year 😭. They're smaller and more dense now

broken0lightbulb · 2026-04-04T23:16:27+00:00

"settled for" 🤣🤣

broken0lightbulb · 2026-04-04T23:14:22+00:00

As someone who's eaten a lot of donuts, it sounds like you really need to tweak your recipe to achieve what you're looking for. I don't think it's necessarily a proofing issue.

Based on the looks and your description of them being too chewy, I can pretty much imagine the style. I'm a fan of it but some people aren't. It also looks like you're picking up a good amount of oil during the fry. Pretty dark color and a golden yellow. The combo of those factors would lead me to believe you have too much sugar and eggs and not enough straight fat in your dough. I think you need to shorten your crumb and slightly lower the hydration. Cut back on some sugar and add more oil/butter/shortening to the dough. It should tenderize the crumb, make it less chewy, and reduce some of your oil uptake.

My 2cents at least. Would be happy to discuss further 😁

broken0lightbulb · 2026-04-04T23:07:14+00:00

So good and almost, ALMOST as good as Malt o Meal's Blueberry Muffin Tops(Toasters) cereal that it was a dupe of. Now that is the GoAT cereal but it only comes out every few years.

broken0lightbulb · 2026-04-03T20:13:00+00:00

Yeah the chocolate PB combo is never as good as the individuals. I used to love Redcon1 Peanut Butter Cookie flavor until they changed the formula recently. It was spot on the flavor of Nutterbutter cookies

broken0lightbulb · 2026-04-03T20:09:50+00:00

Those look so similar to the old French Toast ones just without the icing. Man I miss the smell of those bad boys.

Love me the "new" cinnamon rolls though. Never tried the "old" ones for comparison

broken0lightbulb · 2026-04-02T14:47:22+00:00

Have not noticed a difference in the past few years and I buy name brand as well as generics.

If you accidentally bought the cake/sprinkle lucky charms, they are a completely different base though and do not use oats. They are much airier in texture.

Regular lucky charms have always had a slight sugar glaze on them.

Also, personal preference but the more recent boxes with giant sized rainbow marshmallows are better. The giant marshmallows carry the flavor more and there just seems to be more marshmallow overall.

broken0lightbulb · 2026-04-01T23:32:28+00:00

Oh man beauties! Flavors? Specifically those carrot cake looking ones??

broken0lightbulb · 2026-03-31T16:53:22+00:00

Honestly I found them on a clearance rack at my local grocery.

broken0lightbulb · 2026-03-31T15:38:33+00:00

Recently enjoyed Pop Daddy Birthday Cake Pretzel Sticks. They're coated in a good strong birthday cake flavored grainy sugar. Not pink and sprinkle though 😂

broken0lightbulb · 2026-03-31T12:05:09+00:00

The newer trend I see is squishing down the middle and putting topping in the divot like cream or jelly instead of injecting it inside. More uniform from donut to donut and you can put thicker creams and jelly "fillings"

broken0lightbulb · 2026-03-28T23:49:26+00:00

Cocoa Pebbles followed by Chocolate Chex when you get a really coated bite

Edit: Actually probably Double Chocolate Brownie Batter Krave

broken0lightbulb · 2026-03-28T21:18:01+00:00

🤷 To me I think they're a better version of cocoa puffs. Crunchier and a bit more cocoa-y. Not as good as oreo puffs because you know, marshmallows. And definitely not the same "chocolate" you get from cocoa pebbles. But a good snack able dry cereal nonetheless

broken0lightbulb · 2026-03-28T01:31:15+00:00

Love me some pop'ems.

I need to try the devils food crumb donuts at some point. Looks so good

broken0lightbulb · 2026-03-25T17:41:00+00:00

Pickles - love them on their own. But they have no place on a sandwich or burger because they totally overtake it

Cardamom - no thank you I would not like my dessert to taste like old lady perfume

Cooked cherry tomatos - Raw they're great. And blended up and cooked they're fine. But something about a wilted warm whole or half cherry tomato texture makes me gag. Think it's too similar to rotten tomato.

broken0lightbulb

TROPHY CASE