http://www.myspace.com/wearekidsonfire
Ian. L's new band
Saturday, September 18, 2010
I finally met her..
SARAH SATURDAY
Midnight and the sound of rain
Sarah's on her way again
I see her smile and close her eyes
Shutting off the world outside
3rd Avenue rumbles all around her
So unaffected by the chaos that surrounds her
Writing words to the music in her head
It's a perfect song, moving her along
Through a broken world that changes every day
But inside Sarah's head everything's okay
Sarah Saturday, you radiate
And nothing in this world is wrong
Sarah Saturday, like a perfect song
Makes me wanna sing along
Burning down the world of lies
With just one glance of those clear blue eyes
Holding onto the truth with some quiet strength inside
She gives me hope for better times
Thank you Sarah for showing me the strength to free my mind
Rise above these troubled times
Writing words to the music in my head
It's a perfect song, moving me along
In a broken world that's changing every day
You make me feel that everything's okay
Sarah Saturday, you radiate
And nothing in this world is wrong
Sarah Saturday, like a perfect song
Makes me wanna sing along
Writing words to the music in her head
It's a perfect song
Moving me along
Sarah Saturday, you radiate
And nothing in this world is wrong
Sarah Saturday, like a perfect song
Makes me wanna sing along
Sarah Saturday
Makes me wanna sing along
Sarah Saturday
Makes me wanna sing along
Sing along
Sing along
Midnight and the sound of rain
Sarah's on her way again
I see her smile and close her eyes
Shutting off the world outside
3rd Avenue rumbles all around her
So unaffected by the chaos that surrounds her
Writing words to the music in her head
It's a perfect song, moving her along
Through a broken world that changes every day
But inside Sarah's head everything's okay
Sarah Saturday, you radiate
And nothing in this world is wrong
Sarah Saturday, like a perfect song
Makes me wanna sing along
Burning down the world of lies
With just one glance of those clear blue eyes
Holding onto the truth with some quiet strength inside
She gives me hope for better times
Thank you Sarah for showing me the strength to free my mind
Rise above these troubled times
Writing words to the music in my head
It's a perfect song, moving me along
In a broken world that's changing every day
You make me feel that everything's okay
Sarah Saturday, you radiate
And nothing in this world is wrong
Sarah Saturday, like a perfect song
Makes me wanna sing along
Writing words to the music in her head
It's a perfect song
Moving me along
Sarah Saturday, you radiate
And nothing in this world is wrong
Sarah Saturday, like a perfect song
Makes me wanna sing along
Sarah Saturday
Makes me wanna sing along
Sarah Saturday
Makes me wanna sing along
Sing along
Sing along
Friday, September 17, 2010
Repost from my old blog
Zuppa means Soup in Italian.
Soup is the same everywhere in the world. You make soup with whatever you have, and whatever is left over from yesterday. the italians seem to make soup out of everything you could possibly think of.
This is a simple tomato zuppa using the juice from San Marzano tomatoes as the base for a broth.
If you haven't had San Marzano's you should. Best tomatoes ever.
Ingredients:
2 onions small soup dice
3 carrots small soup dice
3 celery stalks small soup dice
150 g panchetta small soup dice
juice from one large can of san marzano tomatoes (italian plum works too)
1 litre veal or chicken stock
400 g cooked white beans
400 g cooked lentils
salt and pepper to taste
garnish:
parmesan to taste
salt and pepper
olive oil
arugula shoots or any microgreen
crustini's
Method:
saute vegetables and panchetta until tender and the panchetta is cooked through
deglaze with stock and add the tomato juice
add the cooked lentils and beans and simmer on low for 20 minutes to allow flavours to merry
season zuppa with salt and pepper
this zuppa is better the next day after it has had a chance to sit and develop flavor.
garnish with shaved parmesan, olive oil and crustinis in the center of the zuppa. finish with a small pile of microgreens
Soup is the same everywhere in the world. You make soup with whatever you have, and whatever is left over from yesterday. the italians seem to make soup out of everything you could possibly think of.
This is a simple tomato zuppa using the juice from San Marzano tomatoes as the base for a broth.
If you haven't had San Marzano's you should. Best tomatoes ever.
Ingredients:
2 onions small soup dice
3 carrots small soup dice
3 celery stalks small soup dice
150 g panchetta small soup dice
juice from one large can of san marzano tomatoes (italian plum works too)
1 litre veal or chicken stock
400 g cooked white beans
400 g cooked lentils
salt and pepper to taste
garnish:
parmesan to taste
salt and pepper
olive oil
arugula shoots or any microgreen
crustini's
Method:
saute vegetables and panchetta until tender and the panchetta is cooked through
deglaze with stock and add the tomato juice
add the cooked lentils and beans and simmer on low for 20 minutes to allow flavours to merry
season zuppa with salt and pepper
this zuppa is better the next day after it has had a chance to sit and develop flavor.
garnish with shaved parmesan, olive oil and crustinis in the center of the zuppa. finish with a small pile of microgreens
lots of posts lately: The Good Life
This has been the most annoying and quite possibly the best summer of my life all rolled up into 6 months of a lot of fun, a lot of heart break and a lot of general good times, bad times, fun times and everything in between. I've lost some great friends, made some new ones, lost those friends and made new ones over and over again. Finally, I find myself in Calgary trying to slow down and not act like a total maniac. I've found out who I am, what I'm supposed to do, where I'm supposed to do it and why I'll be doing it for the rest of my life all in the course of about a month and a half.
I lived in Toronto last year, and for the most part generally had a terrible time. It wasn't the right place or time for me to move away to a big city. I just wasn't really ready yet. Upon moving back to Winnipeg in April, I started to improve my life. My eating habits were generally improving, i stopped smoking as much and drinking every single night after work. I could actually eat, which was really awesome because i had the worst time eating in Toronto because i guess i was so stressed out from whatever it was. not having a job, not having a job that i liked, not making enough money to support myself, not finding any interesting people to hang out with, having a girlfriend that was at school all the time, etc. etc.
Calgary has been totally different. This city is so much like Winnipeg. The streets, the smells, the sounds all say Winnipeg. i feel as if I belong in this 'City'. This is where i think it takes a slight turn for the worse. Native Calgarians (and i mean people originally from Calgary, not native Americans) seem to be the biggest, most pretentious jerk bag waste of space people Ive ever met. I know why they are like this too.
Calgary is and always has been a city with money. The history of Calgary is such that Calgary the city was founded on money. (Oil) So, this is a place that has always seen the boom of economic prosperity. 17th ave. is a perfect example. All the rich cha-chi kids strolling up and down the strip, smoking cigarettes, drinking and dancing in the streets. meanwhile there are blue collar people busting their asses to make a decent living, meanwhile supporting their friends who are down and out, supporting the cracked out, coke head migrant immigrant population of misfit idiot kids that move here looking for the good life.
What is 'The Good Life'
For me, the good life is having food and a place to sleep. having enough money to grab a coffee and a muffin on the way to work and then having some money to go to the bar with some friends afterwards. Having spare time to pursue what i want to do as hobbies, and to try and lead some semblance of an interesting life.
I want to have a way to listen to music other than the musings that go on in my head constantly. I want access to clean drinking water and the ability to cook my own food and share that with my friends. I don't want to have to think about where my next meal is coming from, or have to worry about my family going hungry. I want to be able to know that the people i care about are safe and not getting into trouble.
everyone has their idea of what the good life consists of. I just think that Calgary is a bit of a screwy place, where a lot of things seem to be taken for granted and taken advantage of.
I lived in Toronto last year, and for the most part generally had a terrible time. It wasn't the right place or time for me to move away to a big city. I just wasn't really ready yet. Upon moving back to Winnipeg in April, I started to improve my life. My eating habits were generally improving, i stopped smoking as much and drinking every single night after work. I could actually eat, which was really awesome because i had the worst time eating in Toronto because i guess i was so stressed out from whatever it was. not having a job, not having a job that i liked, not making enough money to support myself, not finding any interesting people to hang out with, having a girlfriend that was at school all the time, etc. etc.
Calgary has been totally different. This city is so much like Winnipeg. The streets, the smells, the sounds all say Winnipeg. i feel as if I belong in this 'City'. This is where i think it takes a slight turn for the worse. Native Calgarians (and i mean people originally from Calgary, not native Americans) seem to be the biggest, most pretentious jerk bag waste of space people Ive ever met. I know why they are like this too.
Calgary is and always has been a city with money. The history of Calgary is such that Calgary the city was founded on money. (Oil) So, this is a place that has always seen the boom of economic prosperity. 17th ave. is a perfect example. All the rich cha-chi kids strolling up and down the strip, smoking cigarettes, drinking and dancing in the streets. meanwhile there are blue collar people busting their asses to make a decent living, meanwhile supporting their friends who are down and out, supporting the cracked out, coke head migrant immigrant population of misfit idiot kids that move here looking for the good life.
What is 'The Good Life'
For me, the good life is having food and a place to sleep. having enough money to grab a coffee and a muffin on the way to work and then having some money to go to the bar with some friends afterwards. Having spare time to pursue what i want to do as hobbies, and to try and lead some semblance of an interesting life.
I want to have a way to listen to music other than the musings that go on in my head constantly. I want access to clean drinking water and the ability to cook my own food and share that with my friends. I don't want to have to think about where my next meal is coming from, or have to worry about my family going hungry. I want to be able to know that the people i care about are safe and not getting into trouble.
everyone has their idea of what the good life consists of. I just think that Calgary is a bit of a screwy place, where a lot of things seem to be taken for granted and taken advantage of.
I don't like pretentious cooks
I hate hate hate people who are so snarky and pretentious and think that their cooking is the be all and end all in the world of 'haute cuisine'. Just because you went to some crappy place in spain called segovia doesn't give you the god given right to say that your oversalted seared scallops with roasted cauliflower puree are simply the best appetizer to come out of north america in the last twenty years.
There are some simple reasons why some food is really good and some food is just only so-so. My philosophy stems from that phrase, 'don't fuck with the classics'. They're Probibly classics for a reason right? There is a reason why people have been making wild mushroom risotto for the last million years in Italy. Porchini mushrooms are probibly the best type of mushroom in existance, and really I'm not super impressed with people that like to throw weird and random items into a classic dish like a risotto. There is something so satisfying about a meal like greasy bacon and eggs that you really can't get with higher end food. Yes, risotto is really good and i could probibly just eat it indefinately, but its not comfort food for me.
Comfort Food
So what really is this thing everyone talks about called 'comfort food'?
Really, its whatever you want it to be. It could be what your mom always made you for supper when you were 6 years old and played soccer 4 nights a week. It could be that ham and turkey christmas meal that your grandparents made every single christmas. It had coleslaw and buns and always a big can of cranberry sauce because nobody ever wanted to make that stuff. it could also be a cold cut sandwich with cheddar cheese and grainy dijon mustard served with some ripple chips and a can of pop. Maybe even, its shepards pie with corn and really creamy mashed potatoes that were blended using a hand mixed. Also it might be a tortiere called 'auntie ethel's meat pie. There was always cheddar cheese on the underside of the crust. The secret ingredients were tabasco, ketchup and oxo cubes in the filling.
comfort food is different for every single person. My sister grew up eating rice. nothing but rice and soy sauce. Popcorn was another staple of her diet right up until now, and shes almost 21. My dad loved to make traditional consumme soup. Thats a beef broth with rice and a lot of thinly sliced green onions on top. He also made a pork and apple 'stew' for lack of better words that was scented with cinnamon and allspice. generally we served that over noodles or sometimes brown rice.
comfort food could also mean different things in different cultures. desserts for instance are very bizzarre in Japan. Everything is made from glutenous rice paste and basically, In my opinion taste like garbage. The Japanese love this stuff and honestly can't get enough of it. We on the other hand, enjoy sweet chocolate desserts with marshmallows and caramel sauce. Japanese people find this disgusting.
all in all, theres no one dish that is comfort food for you and everyone else. its all personal taste and your family upbringing, socio economic status, race, gender and age. Take that!
There are some simple reasons why some food is really good and some food is just only so-so. My philosophy stems from that phrase, 'don't fuck with the classics'. They're Probibly classics for a reason right? There is a reason why people have been making wild mushroom risotto for the last million years in Italy. Porchini mushrooms are probibly the best type of mushroom in existance, and really I'm not super impressed with people that like to throw weird and random items into a classic dish like a risotto. There is something so satisfying about a meal like greasy bacon and eggs that you really can't get with higher end food. Yes, risotto is really good and i could probibly just eat it indefinately, but its not comfort food for me.
Comfort Food
So what really is this thing everyone talks about called 'comfort food'?
Really, its whatever you want it to be. It could be what your mom always made you for supper when you were 6 years old and played soccer 4 nights a week. It could be that ham and turkey christmas meal that your grandparents made every single christmas. It had coleslaw and buns and always a big can of cranberry sauce because nobody ever wanted to make that stuff. it could also be a cold cut sandwich with cheddar cheese and grainy dijon mustard served with some ripple chips and a can of pop. Maybe even, its shepards pie with corn and really creamy mashed potatoes that were blended using a hand mixed. Also it might be a tortiere called 'auntie ethel's meat pie. There was always cheddar cheese on the underside of the crust. The secret ingredients were tabasco, ketchup and oxo cubes in the filling.
comfort food is different for every single person. My sister grew up eating rice. nothing but rice and soy sauce. Popcorn was another staple of her diet right up until now, and shes almost 21. My dad loved to make traditional consumme soup. Thats a beef broth with rice and a lot of thinly sliced green onions on top. He also made a pork and apple 'stew' for lack of better words that was scented with cinnamon and allspice. generally we served that over noodles or sometimes brown rice.
comfort food could also mean different things in different cultures. desserts for instance are very bizzarre in Japan. Everything is made from glutenous rice paste and basically, In my opinion taste like garbage. The Japanese love this stuff and honestly can't get enough of it. We on the other hand, enjoy sweet chocolate desserts with marshmallows and caramel sauce. Japanese people find this disgusting.
all in all, theres no one dish that is comfort food for you and everyone else. its all personal taste and your family upbringing, socio economic status, race, gender and age. Take that!
The Paper chef
see: 'slacker'
I've worked for several of these types of people. They are usually very book smart and know a lot about the fundamentals of cooking. They generally know about how to do food cost, menu planning, labor percentages and all of the actual number work that goes on with running a restaurant properly. They can keep their food cost between 32-34% but they really can't cook much of anything. These are people that worked on a line for a bit and then 'graduated' to doing the administration work at a large chain like earls or a big huge hotel.
Case in point, Iworked for a guy named Wayne. he was a very talented and dedicated cook. he was the chef of a large restaurant in a nice park in Winnipeg. saying this, you would think that this guy could cook pretty well. guess again, because he was the slowest prep cook in the world, extremely forgetful and probably the worst person to work on the line with that i have ever encountered. I have never had to do so much extra work while working with Wayne. I would literally come in to work for 11, but show up at 10:15 because I knew that there was a bunch of stuff to do. the orders would be coming in right when i got there, and sometimes would already be there for me to organize and put away. Pizza cheese would have to be sorted and brought up front, the Meat fridge sorted and organized because the night guys could never figure out how to use the plastic wrap properly to wrap up ends of meat; and the list goes on for days really. Generally, I was the opening cook. This meant that I was responsible for getting stocks off, doing random prep for lunch, making specials with the assistance of the owner or whoever was around at the time. On top of all of that, i was apparently in charge of the front pizza line. making sure it was ready for lunch. making sure everything was topped off, stocked up and cleaned for the owner, who could then just waltz in and cook pizzas and generally shmooze his way through life.
There were several occasions where i would make a list of what i did for the front as well as my huge list of shit that i did in the back. quite often i ended up doing all of the prep for the entire restaurant myself, because there were some slow as fuck cooks working there at the time. (read above regarding wayne)
essentially, wayne got to fuck around and get paid twenty odd dollars an hour while I basically did his job AND mine at the same time, all for about 10 dollars an hour.
Go figure right? makes perfect sense to me....
I've worked for several of these types of people. They are usually very book smart and know a lot about the fundamentals of cooking. They generally know about how to do food cost, menu planning, labor percentages and all of the actual number work that goes on with running a restaurant properly. They can keep their food cost between 32-34% but they really can't cook much of anything. These are people that worked on a line for a bit and then 'graduated' to doing the administration work at a large chain like earls or a big huge hotel.
Case in point, Iworked for a guy named Wayne. he was a very talented and dedicated cook. he was the chef of a large restaurant in a nice park in Winnipeg. saying this, you would think that this guy could cook pretty well. guess again, because he was the slowest prep cook in the world, extremely forgetful and probably the worst person to work on the line with that i have ever encountered. I have never had to do so much extra work while working with Wayne. I would literally come in to work for 11, but show up at 10:15 because I knew that there was a bunch of stuff to do. the orders would be coming in right when i got there, and sometimes would already be there for me to organize and put away. Pizza cheese would have to be sorted and brought up front, the Meat fridge sorted and organized because the night guys could never figure out how to use the plastic wrap properly to wrap up ends of meat; and the list goes on for days really. Generally, I was the opening cook. This meant that I was responsible for getting stocks off, doing random prep for lunch, making specials with the assistance of the owner or whoever was around at the time. On top of all of that, i was apparently in charge of the front pizza line. making sure it was ready for lunch. making sure everything was topped off, stocked up and cleaned for the owner, who could then just waltz in and cook pizzas and generally shmooze his way through life.
There were several occasions where i would make a list of what i did for the front as well as my huge list of shit that i did in the back. quite often i ended up doing all of the prep for the entire restaurant myself, because there were some slow as fuck cooks working there at the time. (read above regarding wayne)
essentially, wayne got to fuck around and get paid twenty odd dollars an hour while I basically did his job AND mine at the same time, all for about 10 dollars an hour.
Go figure right? makes perfect sense to me....
Thursday, September 16, 2010
the state of the cooking world at this point
I think that cooking is really funny. I've worked at a lot of restaurants and worked for and with a lot of people. I've worked in fast food, fine dining, greasy spoon dining and everything in between. The thing that sticks with me are the people. Nice people, stupid people, bitchy customers, bitchy servers, slutty servers, nice servers and the list goes on and on and on.
this brings me to my topic of today:
The Pretentious Chef
This is someone who gets to be in a position of authority and oversees all of the aspects of the day to day operations of a functional kitchen. I've worked for many chefs and also worked for many people who think that they are chefs. In my opinion, you either have 'it' (in otherwords, you can be a chef) or you don't. There is no in between, and there is no middle ground.
I have worked at a restaurant that had no chef. Now, think about this for a bit. A restaurant runs in a heirarchical manner. there is always 'one voice', which is the person that dictates the style of the restaurant. the plating, the presentation, the decor and the atmosphere of the entire restaurant concept. Food and wine play a major roll in this, but the front of house or FOH for short is an entirely different aspect that the chef, for the most part has no control over. There is an exception to this though, in the case of the Chef/Owner which is a totally different category of person.
You could understand and see the potential problems a restaurant might encounter if there was no person that was the ultimate authority figure. Pizzeria Gusto is a restaurant where I worked at that had exactly this problem. I worked there in the summer of 2009 for my second work term while i was at Red River College, in Winnipeg. After I graduated, I moved directly to Toronto with my girlfriend at the time. we lived there until april, at which point i had decided to move back to Winnipeg. Naomi moved back with me, but only for the summer. The weekend before i was supposed to move back to winnipeg I recieved a text message from my friend Tara, whom with i had worked at PG with for the entire summer previous. We were close friends, along with Scott Bagshaw the chef, Bre, Mat Withoos the sous and several other young children that were hired on as the part time dishwashers.
So i get this text saying something like, 'we all just walked out'. Now, me i'm thinking, 'whats the worst possible scenario that could have happened?' I thought that maybe something happened and everyone walked out on Scott, but no. Scott had been fired and the whole kitchen staff walked with him. Fucking Rad!
So now, this leaves me wondering where I'm going to work when i get back to the city. Scott and i had been talking, and he had said that I had a job waiting for me when i got back to winnipeg.
This leads me to the entire point of this story. I started working again at PG. We had to re open the restaurant from ground zero. no recipes, no nothing. I had worked there for over 6 months prior, so I had alot of recipes memorized. There was no chef at all, which leads me to the next type of cook.
The Paper Chef aka 'The Slacker'
this brings me to my topic of today:
The Pretentious Chef
This is someone who gets to be in a position of authority and oversees all of the aspects of the day to day operations of a functional kitchen. I've worked for many chefs and also worked for many people who think that they are chefs. In my opinion, you either have 'it' (in otherwords, you can be a chef) or you don't. There is no in between, and there is no middle ground.
I have worked at a restaurant that had no chef. Now, think about this for a bit. A restaurant runs in a heirarchical manner. there is always 'one voice', which is the person that dictates the style of the restaurant. the plating, the presentation, the decor and the atmosphere of the entire restaurant concept. Food and wine play a major roll in this, but the front of house or FOH for short is an entirely different aspect that the chef, for the most part has no control over. There is an exception to this though, in the case of the Chef/Owner which is a totally different category of person.
You could understand and see the potential problems a restaurant might encounter if there was no person that was the ultimate authority figure. Pizzeria Gusto is a restaurant where I worked at that had exactly this problem. I worked there in the summer of 2009 for my second work term while i was at Red River College, in Winnipeg. After I graduated, I moved directly to Toronto with my girlfriend at the time. we lived there until april, at which point i had decided to move back to Winnipeg. Naomi moved back with me, but only for the summer. The weekend before i was supposed to move back to winnipeg I recieved a text message from my friend Tara, whom with i had worked at PG with for the entire summer previous. We were close friends, along with Scott Bagshaw the chef, Bre, Mat Withoos the sous and several other young children that were hired on as the part time dishwashers.
So i get this text saying something like, 'we all just walked out'. Now, me i'm thinking, 'whats the worst possible scenario that could have happened?' I thought that maybe something happened and everyone walked out on Scott, but no. Scott had been fired and the whole kitchen staff walked with him. Fucking Rad!
So now, this leaves me wondering where I'm going to work when i get back to the city. Scott and i had been talking, and he had said that I had a job waiting for me when i got back to winnipeg.
This leads me to the entire point of this story. I started working again at PG. We had to re open the restaurant from ground zero. no recipes, no nothing. I had worked there for over 6 months prior, so I had alot of recipes memorized. There was no chef at all, which leads me to the next type of cook.
The Paper Chef aka 'The Slacker'
http://allcitycycles.com/blog/view_entry/all-city_officially_welcomes_swoo/
Friend of mine from Toronto finally getting a solid sponsorship with All City Bikes
Friend of mine from Toronto finally getting a solid sponsorship with All City Bikes
Pennywise
So, i met the guitar player from the river boat gamblers at the mcdonalds on 8th ave. he was trying to figure out how to get behind the venue that they were playing with pennywise. He says to me, ill put you on the guestlist, since i had met him a couple years ago at the warped tour in Ontario.
i get to the show, stand in the pouring rain with a couple friends and then find out that the show is 18+.
This wouldnt really matter that much, but I dont have an id anymore because it was stolen out of a taxi a while back.
long story short, I was on the guest list but couldnt even go in because i had no id...thusly i went home and went to bed at 9:30
i get to the show, stand in the pouring rain with a couple friends and then find out that the show is 18+.
This wouldnt really matter that much, but I dont have an id anymore because it was stolen out of a taxi a while back.
long story short, I was on the guest list but couldnt even go in because i had no id...thusly i went home and went to bed at 9:30
Tuesday, September 14, 2010
This is my life
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| Ian L, Ian K, Adam Demarke: Summer 2009 @ west end cultural center, Wpg |
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| Moving to Toronto going away party, Sept 2009 |
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| Calgary ????? |
Summer 2009: Pizzeria Gusto Red River College work term two
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| summer 2009 |
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| Roasted Beet salad: Beets, goat cheese, toasted walnuts, balsamic reduction, olive oil, micro arugula |
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| Roasted bone marrow with citrus parsley and caper salad |
some pictures of things that are important to me
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| Ibanez Prestige: summer 2010 |
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| Third Tattoo: I own that zuuushi nife too |
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| iro Mark V |
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| Iro mark v |
Red River College, Culinary Arts Group 2
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| Seared Bay Scallop, crisp Panchetta, Pea Puree, Orange segment, Pea shoot: Pizzeria Gusto Summer 2010 |
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| Tara Norberg, Erika De la Fuentes, Ian Kowal: We are SO BIG IN JAPAN (but we are actually in japan here too) |
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| Ian Kowal and Jeremy Gardner: Outside of Noir Wine Bar April 2009 |
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| Adam Demarke, Tyler Katkins, Ian Kowal: Getting drunk after the Chain De Rotisseuirs Dinner |
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| Me doing what I do best: Being a huge creep |
Monday, September 13, 2010
a really scary thing happened to me early this morning. I awake to some bad chest pains and normally i dont think much of it. It was 4:30 in the morning so i figured i would walk downtown and then go to the Y to work out and take a shower.
as i walked downtown i realized that the pain was getting worse and worse. i had to stop periodically to rest and take in some breaths of air since i dont think i was getting enough oxygen into my system. I walked to the Calgary Drop in Center where i volunteer and told someone what was happening. there was no tingling in my left side, so no heart attack or stroke. I decided to walk it off, and go inside to rest a bit. I started to get realyl dizzy at this point. I told someone that i would probibly need some help and they called EMS. I waited in an office with a nice woman who coached me with some breathing exersises. i felt my chest build up with an intense amount of pressure; almost until it felt like i would explode. the pain actually then subsided. my hands were going numb and clammy. my whole body was in shock.
I think I experienced my first legitimate panic attack this morning.
as i walked downtown i realized that the pain was getting worse and worse. i had to stop periodically to rest and take in some breaths of air since i dont think i was getting enough oxygen into my system. I walked to the Calgary Drop in Center where i volunteer and told someone what was happening. there was no tingling in my left side, so no heart attack or stroke. I decided to walk it off, and go inside to rest a bit. I started to get realyl dizzy at this point. I told someone that i would probibly need some help and they called EMS. I waited in an office with a nice woman who coached me with some breathing exersises. i felt my chest build up with an intense amount of pressure; almost until it felt like i would explode. the pain actually then subsided. my hands were going numb and clammy. my whole body was in shock.
I think I experienced my first legitimate panic attack this morning.
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