Sparring from a TMA background

So, most of my sparring experience (outside of swords) has been in a TMA background.  Not much ring experience via kickboxing / boxing / etc.

It’s itneresting and as Randy pointed out, causes a problem with the way I spar in that I generally don’t follow-up.  I set up a single, clean shot and take it but never do a follow-up – instead bouncing back to safety.  It’s great for point sparring – not so much for actual fights.

Went and sparred against a boxer on Monday.  He’s got a few years of boxing experience and some kickboxing experience, has done a lot of sparring recently for sure.  Me… well, first time I’ve put on gloves in months.

It wasn’t as one sided as you’d think. My understanding of measure kept me just out of range for a lot of his shots, my ability to fade before attacks meant that he only managed to land a few good shots.  I still don’t check as many kicks as I should, but I got a handle of that eventually.

He had trouble with my ability to pop-shots in to his centre and I got a few good kicks in.  No real combinations, though I managed to do a few nice spin kicks.  Towards the end I started to read his movements and checked quite a few kicks perfectly – both using Thai checks as well as savate shin kicks and straight kicks to his rising thighs.  That screwed with him for sure – he’s not used to that idea.

I got to work on making myself do combos more and work some of my TMA stuff into combos. Still, it’s fun and certainly not a rout.

Meatballs

Love meatballs.  Been having fun making Gordon Ramsey’s Meatballs for a while.  Up here, we’ve been making the meatballs from a mixture of beef and pork – boar when we have enough of it.

I much prefer the mixture of pork and beef because the pork adds more fat to the entire dish, making the meatballs a bit tastier rather than plain beef.  I also generally use paprika instead of black pepper – smoked paprika as far as I’m concerned is a much better product.

In addition, I’ve taken to using finely minced onions as well as garlic.  Other than that, I ignore parsley too because the yuck.  I don’t mind adding basil or summer savory depending on what I have on hand, but plain works quite well.

The major trick though is the milk and breadcrumbs – it keeps the meatballs pasted together nice and tight if you get the consistency right and gives a nice ‘springy’ texture to the meatballs.