[quote]kpsnap wrote:
Yep. I saw the flapping. Here’s the funny thing. I’m in the process of breaking myself of the habit. Didn’t do it at all for my recent PR pull. I’ll just leave you in suspense for what I’m doing now. Yep. Got a new habit.
[/quote]
Dammit Snap!! how’s a girl to learn if you keep switchin the rules on me??
ok no flapping. don’t tell me you’re hitting yourself now?
No, I’m not hitting myself before I DL like PMPM does. I’m jumping five times. Gets the adrenaline flowing and calms me down all at the same time if that’s possible.
What’s your plan for winding down as your meet approaches? This should be your last serious training week, right?
shit, bitch, i’ll be saddling up behind you offering a spot. with mah FACE!! (HAHA! pw rules. we can be naughty and its up to the logger to say if the boys can! double standard, yiz.)
The down week before a meet kills me. of all the times to want to expend some energy, and you cant. grrr. Hope you do better than i did with the downtime, I’m pretty sure i crawled the walls and ceilings. (no, no video.)
Snap - plan is to practice bench commands tonight, do a light leg day tomorrow, hit the squats heavy with the coach on friday and I suppose chill out next week? What do you do the week prior to competing?
Benching with commands.
“Start”, 5 count pause on chest, “Press”, 3 count pause at lockout, “Rack”…
[quote]nlmain wrote:
lamb shanks marinated in Grand Marnier and all spice. Looks like I’m on my own this evening.[/quote]
omg this looks amazing… PM a generalized version of the recipe??? … GOD THAT LOOKS GOOD. your pics are hot too, but I can’t eat you!!
4 lamb shanks
Salt to taste
2 tablespoons brown sugar
allspice, ground
2 ounces olive oil
2 ounces butter
4 garlic cloves, just cracked
1 onion
3 sprigs rosemary (I sed a table spoon of dried stuff)
3 sprigs thyme (again I used dried)
a generous splash of Grand Marnier
vinegar
3 cups chicken stock
12 white mini-potatoes
Method
rub the shanks with some salt, brown sugar and allspice
Pick a roasting pan sized to comfortably accommodate all the shanks lying down. Add oil and butter. Brown meat on all sides. Remove. Brown onion and garlic, deglaze with the vinegar. Add Grand Marnier and broth. Place meat back in and add potatoes.
Turn the oven to 325F and add the rosemary and thyme and bake for 3 hours. Check every hour or so to see if liquid has evaporated. Add water if necessary.
I have been a ravenous house of hungry since my deadlift day on saturday. Lunch = a bunch of almonds, an RTD, 2 protein bars. Thats like easy 800 cals right there. In normal circumstance I’d be giddy thinking “I’m growing!” but I’m pretty much at the top of my weight group right now and I don’t want to fuck it up. Good news is I’m sitting on 156 - just a pound above my bikini trip weight a month ago. I just cannot bust 158 until after this meet.