small-AST.jpgToday was no different from any other day, upon awakening. Though there was a massive hunk of Ahi which I’d grilled waiting for me today, most of the basic daily routine was consistent with the most recent weeks.

i did, however, choose to visit the YMCA for the first time since prior to my tattoo appointment.

That, alone, would have kept me out of the tank for two weeks.

Later arrives a real cause for a total pause, that is to say, the unsanitary dry sauna practices of their members may ver well have given me a skin infection. Two forms of oral antibiotics caused the a small portion of my tattoo a delay in healing, as about 10CM square, of scab remained for like three weeks.

That tattoo is intact, and I will be darned if my homeboy J-Hova doesn’t have a big old smack in the spirit. I heard my man has an infection so gnarly on a freshly placed calf tattoo, that he is walking with a limp and all manner of uncomfortably f^cked. So when I complain about my arm, and the MRSA I likley contracted from the sauna, my derailment wasn’t as harsh as others.

Today, I replaced my engine upon that track and leapt in the tank with my new swim cap.

The first time to the tank in 4 weeks. Farmer’s walks and brief DB work has comprised my recent two week training ramp. I swam a length of pool 15m multiple times for function, seeking efficiency in my freestyle breathing pattern, and ultimately SPEED.

Lemme tell ya, that $#!t was right on time. I needed a training session like that. Woke up with ankle and hip pain. As i said, this day was like many others, and the bum hoof, likely from flip-flop footed farmer walks in the fields of Philly’s fine hills yesterday noon-time.

I was quite metaphorically pushed into the pool by a bad foot. IN the tank I nailed a great 20 minutes and came home to a righteous feast.

4oz ahi, grilled, seasoned with Cindy’s Kitchen “Double ginger garlic and lime marinade”
chopped kale greens
cubed NY style cheddar
cubed green apple
sliced baby bella
diced orange pepper
sprouted watermelon seeds
Sliced avocado
Avocado & Poblano creamy dressing

home made pizza, baked at 425 fahrenheit
16″ whole wheat crust
sliced chorizo
sliced baby bella
sliced orange and yellow paper
sliced tomatoes off the vine
olive oil & garlic (no red sauce)
grated parmaesan & gouda

Dinner capped off a rowdy, heck-of-a day with my girl and our dogs.

Took a pair of bells to the flattest area we know of and busted about 50 minutes of one and two KB farmers walks. One of our dogs joined us, he took a chill in the shade. Pretty sunny and productive hour out there.

I work at a bar, as a doorman, and was there till 345AM providing incident prevention posturing at the door. Got to sleep around 533AM Sunday. When I woke up and bounced into action, it was 1330H (130pm for you uninitiated). The workout we had on an empty stomach gave way to mega feast.

4oz ahi, grilled, seasoned with Cindy’s Kitchen “Double ginger garlic and lime marinade”
chopped kale greens
cubed NY style cheddar
cubed green apple
sliced baby bella
diced orange pepper
sprouted watermelon seeds
Sliced avocado
Avocado & Poblano creamy dressing

home made pizza, baked at 425 fahrenheit
16″ whole wheat crust
sliced chorizo
sliced baby bella
sliced orange and yellow paper
sliced tomatoes off the vine
olive oil & garlic (no red sauce)
grated parmaesan & gouda

And like 5 Lagunitas IPA “new Dog Town”