May 132013
 
Yep, that’s dinner.

The last few weeks of my life have contained a level of chaos unusual even for me. Lots of races in close calendrical proximity, madly varying work schedules, training ramp-ups, social and family obligations and the general freneticness that accompanies late Spring have conspired to throw my nutrition and training schedules somewhat off track. I’ve had more than a few meals lately that I can’t exactly characterize as “responsible eating,” and all the racing has resulted in my training schedule being more fits and starts than steady, grinding progress.

But rather than beat myself up for taking an unplanned break, I’ve decided to just embrace it as a temporary pause in my big push towards fitness this year. And despite my recent lack of consistency, I’ve mostly continued to drop weight and increase strength and endurance measurably. It’s good, for a whole lot of reasons, to take a break from time to time anyway, so I’m just going to count this as one. It means I can’t take a similar break later, of course (as I had planned at the end of this month), but that’s okay. I’m still happy with the progress I’ve made so far this year, and I know that once I’m back on plan, progress will continue to come and I’ll erase any small setbacks quickly enough.

So, dinner tonight. You’ll remember some weeks ago when I decided I just couldn’t do Little Debbie any more? Well, two of the most talented women in the kitchen that I’ve ever met, my wife and my older sister, put their heads together to help alleviate the pain of that loss for my birthday. On my dinner plate tonight are home made examples of Fudge Rounds and Oatmeal Creme Pies, which are in every conceivable way better than the originals. They surprised me yesterday with a box full of them, to go along with my mom’s double chocolate cheesecake (?!). Thanks, you lovely ladies!

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