Max Thruster (starting from clean) 1-1-1-1-1
10 HSPU (or 00:30 Handstand Hold) between each attempt.
Alternate:
400m Run – 21 thrusters
400m run – 15 thrusters
400m run – 9 thrusters
…45 pullups. For time.
Get well soon, Boo Man!
Wanna be a part of this amazing Family? OnRamp starts Tuesday! 2 spots left!
Anna chronicles the first 'meeting' of the Nutri-Ninjas on her blog…..
Coop starts the 'Like' wall at the Park (get ready to add specifics!)
Ty highlights some of the week's top lifts on the Barbell Bettys site….
Jeremy's Thanksgiving message is below. Enjoy. Happy Thanksgiving!
Thankskitchen
By Jeremy Paquin
When I first moved to my place on Coulson Avenue I hated my kitchen. It was small with too little counter top space, and to top it off, my garden was only 48 square feet!
I had a friend visit from Ottawa, a talented chef and owner of a meat curing business. He listened to me grumble, then disagreed, saying, big kitchens were overrated. He noted the space was small, but that everything was nearly within arms length. I could be more efficient, and he assured me I would grow to love it. The size of the garden, on the other hand, needed to be doubled, pronto.
Four years later, I now consider the kitchen my favourite room in the house. And the size of the garden has more than tripled!
Now, if you’re like my co-worker, who thinks that M&M’s chicken – injected with 1200mg of sodium a piece – is somehow easier than fresh chicken seasoned yourself, consider why. Maybe you’re one of the many who own an overstuffed pantry full of pre-packaged foods with ingredient lists longer than a Murph mile. Or you’re like my barber, who just finds cooking and kitchen time no longer enjoyable, re-map the process, and make the experience pleasant again.
Shop around
Living downtown with a mere three minute commute to the summer market and most grocery stores is a total luxury. I often visit a grocery store every other day. Never having solidified a preference for one store over the other, I visit Rome’s for fresh fish and organic produce, Pino’s for prime meats and deli, and No Frills west end for non-perishables during Sunday service – the aisles are empty at this time! The Metro is closest, and I will scoot over there for last minute items if necessary.
Get involved
It may seem easier to plop a bowl of Corn Pops in front of your child (and yourself) in the mornings. But in reality, it takes only minutes to fry 2 eggs in olive oil and slice an orange. Throwing pre-packaged foods into the lunch pail is too easy. If you’re reading this, you can read the plethora of ingredients on those, those things. Instead, I try to cook a little extra at supper the night before, and toss left over drum sticks or beef steak chunks in there. Add fresh fruit and vegetables and you’re smiling now. At dinner, cook with your partner and encourage the kids to help out. Heck, pay them if you have to.
Enjoy
Cooking should be an enjoyable experience – so make it enjoyable. Whether that means putting on some music or pouring a glass of vino, do it. Need to open the windows wide for some fresh air or light a few candles for ambiance, giver. Find the kid(s) getting in your hair, blast the fastest 8 minute run ever. Then return to the kitchen to resume. Speaking from experience, these strategies work.
And if you’re suffering from late afternoon stomach groans, prep a quick appetizer first and eat while you cook. Then turn up the music a little more, and dance.
Happy Thanksgiving.