The Fruits of My Labour

Friday, 29 January 2010

Pork goulash and mash:

It's made using the same recipe as my other goulashes but using cubed pork shoulder and baked for 2 hours at 150 degrees centigrade.

Posted by Esther Tang at 03:03

Esther Tang: I am a Brazilian Jiu-Jitsu purple belt under Eduardo Carriello. I train at Eduardo Carriello Brazilian Jiu-Jitsu (ECBJJ) at the Tokei Centre in London Bridge. I started training BJJ in the summer of 2006. I am self-employed as a Sport and Remedial Massage Therapist and I am also a tutor in Sport and Remedial Massage at the North London School of Sports Massage (NLSSM). My blog will discuss the subjects of technical training for BJJ, strength and conditioning, the prevention and treatment of soft-tissue injury and other related areas.