Swordsman & Geek

A Midsummer Night’s Blog

Instructor’s Examination

The Sacramento Sword School is pleased to announce that Tyson Wright has passed his pre-requisite written examination which makes him eligible to take his Instructor de Armas examination covering single-handed sword in the Spanish tradition called La Verdadera Destreza.

On March 8, 2015 Mr. Wright will be publicly examined by a board of fencing masters with Dr. Mary Theresa Dill Curtis invited as an expert academic advisor to the board.  In order to achieve an endorsement from the board the candidate must perform the following requirements at a level that meets or exceeds the board’s standards for an Instructor de Armas:

  • Oral examination covering the tradition’s theory and pedagogy
  • Receive an individual lesson approved by the board
  • Teach an individual lesson approved by the board
  • Give a group lesson approved by the board
  • Teach a student impromptu fencing actions chosen by the board
  • Fence against a selection of opponents within the tradition

The candidate will be using a lesson approved by the board which is included here:

Salute

1. On command, from student’s atajo on the inside line, glide to chest

2. On command, from student’s atajo on the outside line, glide to chest

3. On command, from student’s atajo on inside line, thrust by detachment to chest, gaining the degrees of profile

4. On command, from instructor’s atajo on the inside line, thrust of half circle to flank

5. On command, from student’s atajo on the inside line, half reverse to outside cheek

6. On command, from instructor’s atajo on the inside line, circular reverse to outside cheek

7. In time, from student’s right angle, defensive atajo on the inside line against instructor’s thrust, and glide to chest

8. In time, from student’s right angle, defensive atajo on the outside line against instructor’s circular reverse, and glide to chest

9. On command, from student’s atajo on the inside line, General Technique of Narrowing to glide to abdomen, stepping left transverse

10. On command, from student’s atajo on the inside line, transverse left to middle place, glide to chest

11. On command, from student’s atajo on the inside line, transverse left to middle place, glide to chest, and clockwise thrust of the half circle to flank in second intention

12. In time, from student’s right angle, defensive atajo on the inside line, defense using General Technique of Narrowing, glide to abdomen.

13. From student’s atajo on the inside, three glides to chest

Salute

 

NOTE: In the context of this lesson the General Technique of Narrowing is being used broadly to describe a counterclockwise spiral from inside high to outside low in different martial applications as Pacheco demonstrates in his counters to the vulgar techniques.  This usage contrasts with the more tightly scoped sequence which always ends with a step to the right.

Puck’s Huge Batch of Low-Carb Winter Chili

(Low-Carb mostly)

Big stock pot full of chili

Big stock pot full of chili

Requires a large stock pot and takes 3-4 hours.

Ingredients:

  • 4 quarts H2O
  • 4 lbs. ground beef
  • 2 lbs. ground sausage
  • 2 lbs. ground turkey
  • 4 teaspoons cinnamon
  • 4 teaspoons cumin
  • 3 teaspoons salt
  • 8 teaspoons chili powder
  • 4 teaspoons black pepper
  • 2 teaspoons red pepper
  • 2 teaspoons allspice
  • 4 six-oz. cans tomato paste
  • 1 large can diced tomatoes
  • 2 green peppers chopped
  • 1 red pepper chopped
  • 3 cups shredded frozen spinach
  • 2 yellow squash chopped
  • 2 zucchini chopped
  • 1/4 cup soy sauce
  • 6 small onions chopped
  • 8 cloves garlic mashed
  • 1 can of pinto beans (cheating here)

Directions:

  1. Brown the meat in a frying pan (I did this in batches), drain the oil, then add all the meat to a large stock pot.
  2. Add the other ingredients, cover with aluminum foil, and simmer for 3 hours while stirring semi-regularly.  (You don’t want to scorch the bottom of your stock pot.)
  3. I recommend serving with a big dollop of sour cream (or cream cheese) in the bowl and a healthy sprinkle of shredded cheese over the top.  It is three shades of awesome-town.
  4. Eat yourself into a coma when the chili is ready.
  5. Take what you cannot eat and freeze batches in gallon-sized zip-lock bags.  One gallon-sized zip-lock bag feeds two adults a big meal on a lazy day when you don’t want to cook.
Lots of Chili

Lots of Chili

Additional Notes:

Instead of chopping, you can just as easily shred or even blend the vegetables listed above.  The goal is to cook them down to add body and thicken the chili.  Shredding squash and other veggies like this is a great way to sneak healthy foods into your kid’s diet.

I have no idea how much chili this makes or what the final carb count is, but it is a lot of chili and not very many carbs.