For everyone competing on Sept. 4th, if you plan on doing the workouts as RX’d there will be double unders. For the next week and a half I have proposed a challenge- perform 100 double-unders for time per day. There is a chart on the wall to record your time each day; let’s see how much progress we can make in 10 days. This challenge is optional, but will greatly improve your double-under ability.
The Warrior Dash is coming up soon and we need to get a total head count of people coming. Not only do I need to know if you are coming, but how many people are coming with you? Let me know so we can plan our transportation and have some fun!
Tomorrow will be the start to our next 9 week cycle. Make sure you are recording everything we do and training as much as possible. Lets really try to get those number up.
I will be back in the gym tomorrow so our schedule will be back to normal.
6 am, 7 am, 8 am, 9 am. 4:30 pm 5:30 pm, 6:30 pm
I look forward to seeing everyone and getting back into the gym!
I don’t know about everyone else, but I have MISSED my FreakFood! FreakFood is back from vacation and we need to place at least 5 people to order to have our food delivered. Let me know by 5 pm tomorrow who is interested and what you want for the week!
Specials for the Week:
Sliced Roast Pork Loin: Sliced and served with sauteed portabella mushrooms and vidalia onions over baby spinach
Native Tomato and Shrimp Salad: Served chilled with cucumbers, native basil, and white wine vinaigrette on a bed of organic greens
Thai Green Curry Chicken: Stewed in organic chicken broth with raisins, apricots and a spicy curry sauce with native zucchini and yellow squash
I don’t know about everyone else, but I have MISSED my FreakFood! FreakFood is back from vacation and we need to place at least 5 people to order to have our food delivered. Let me know by 5 pm tomorrow who is interested and what you want for the week!
Specials for the Week:
Sliced Roast Pork Loin: Sliced and served with sauteed portabella mushrooms and vidalia onions over baby spinach
Native Tomato and Shrimp Salad: Served chilled with cucumbers, native basil, and white wine vinaigrette on a bed of organic greens
Thai Green Curry Chicken: Stewed in organic chicken broth with raisins, apricots and a spicy curry sauce with native zucchini and yellow squash