Vanilla fudge near the beginning5/30/2023 ![]() Further reinforcing the family ties, Mark’s father was their booking agent. That cemented the first lineup of The Pigeons, who tightened their attack by rehearsing on the Bogert family’s front porch in New Jersey. Lead guitarist Vince Martell, a Navy vet born Novemin the Bronx and recently returned from a stint in Key West with a band known as Ricky T & The Satans Three, was recruited through a local agent. Finding inspiration in the dynamic organ-based soul-rock of The Young Rascals (their Felix Cavaliere was Stein’s musical hero), the hottest band on the New York circuit, Stein and Bogert gave the Showmen their notice and put together their own band, drummer Joey Brennan also switching allegiances. When the band’s bassist was drafted, Tim Bogert, born Augin New York City, came into the equation. ![]() Stein started playing piano when he was a wee lad of four, tried his hand at squeezing the accordion for a brief minute, and made a doo-wop 45 as Mark Stevens & The Charmers before settling in behind the organ and joining a local outfit, Rick Martin & The Showmen, that gigged regularly on the bustling New York club scene. Lead vocalist and keyboardist Mark Stein, born Main Bayonne, New Jersey, had plenty of professional musical experience despite barely being out of his teens when the band burst onto the national scene in 1967. Very few of them recast a song entirely in their own image the way Vanilla Fudge did with the Supremes’ “You Keep Me Hangin’ On.” The powerhouse rock quartet’s inspired remake of the Holland-Dozier-Holland-penned anthem slowed the tempo down radically, with one creative foot planted in the era’s psychedelic movement and the other pointing to the advent of heavy metal hovering just around the corner. I do find I sometimes have trouble reaching enough fats, though.A lot of rock bands covered soul hits during the 1960s. I also graze a bit throughout the day on nuts/fruit/veggies/chocolate/coffee with milk added, which can add some protein. Sometimes I steal chicken breasts from the dining hall and reheat them as evening snacks. ![]() Snack: Large bowl of greek yogurt or quark with some nuts, fruit, PB2.the flavor varies. Other times I'll have 2 chicken breasts with mustard/hot sauce + a bunch of carrot sticks and bell pepper or something.ĭinner: Pretty varried, but follows the general template of a large portion of meat (most often chicken, sometimes steak, occasionally pork or fish) and a large portion of veggies, and a small portion of some other more calorically dense side like sweet potatos, creamed spinach, veggie fried rice, basically something that looks tasty in the dining hall. Maybe a square of chocolate or some fruit, too. Lunch: a salad with greens, tomatos, bell peppers, carrots, cucumbers, whatever other random veggies I'm in the mood for, an assload of chicken (2 breasts, however dining hall chicken breasts are VERY small, so probably 1 large chicken breast in normal people life), maybe an egg, with a splash of oil and a ton of balsamic. I aim for 135g, usually am around 140g on 1550 cal.īreakfast: quest bar and a coffee with a splash of soy milk I started weighing it out because I can easily eat half the jar if I'm not careful. Thinkthin chocolate fudge protein bars (20g protein) but 240kcal/20g protein isn't the best ratio out there, so I've stopped buying them and instead splurge on Quest bars (170kcal/20g protein is so much better, especially when you're only on 1441kcal daily, you have to make every calorie count!)Ītkins carb control shakes (16g protein, 170kcal, like 6 net carbs) With a little bit of pasta, rice, bread, or whatever carb to supplement. Scoop of protein powder (anywhere from 17-25g depending on brand)Īnd I embellish everything with spinach, granola, or whatever I have on hand. If I don't focus on protein I just can't hit 100g, it's crazy how the average diet is so carb-centered! I just make protein a base for all of my meals, and then fit in whatever carbs or fats I can. Right now I'm cutting, and I'm at 1441kcal and 144g protein.
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