Holiday’s end; not training much; and even more food!

Well I’m coming to the end of a week off work, in which I’ve eaten lots and lots of amazing food but not worked out much. I made it to BGWLC twice, but not to Urban Kings as that’s near my work, and work is 1 hour 15 mins from my house. It’s been a nice break but I’m itching to get back to training.

Sadly, though, I won’t be able to do that this week either, as on Friday & Saturday I’ll be at Bacon (I’m scheduled to speak on Saturday, eek!) so I’ll miss conditioning & Saturday lifting again. Argh, scheduling – my biggest bugbear.

As a result, right now I feel very out of condition & heavy; I’m trying not to feel too bad about the latter as I intended to get heavier.

Anyhow, I went to BGWLC on Thursday & had yet another slightly boring “play” session. At the end I asked Martin if we were starting my new program next week and…well, he wanted me to take another week off. Another!! I managed to negotiate with him to start my program tomorrow instead, because I’m booooored of just playing.

I guess this is one of the downsides of training to compete – if you don’t have a rolling program like 5/3/1, or if you’re not simply training for the sake of training, then sometimes you’re going to have fallow periods.

Over the weekend just gone I didn’t go to the gym as I was in north Wales for a friend’s wedding (which was lovely!). And during my week off, I was lucky enough to get taken out for very posh lunches twice by my boyfriend – one trip to MASH in Soho, and one fantastic 4-course lunch at Racine.

Racine was something else, really fantastic food and atmosphere. I recommend it (although it’s worth trying to get a deal via TopTable or similar, as it’s not cheap!) I had crab Florentine to start; cod with clams for the main course; a selection of cheese and finally cherry clafoutis. I really enjoyed the clafoutis & am tempted to try making it at home!

My boyfriend & I have also been doing some great cooking this week. On Sunday we slow-roasted a pork shoulder…

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…which got turned into a pulled pork pibil bowl the next day:

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I’m very lucky to have a boyfriend who’s such a talented cook 🙂

Back to work tomorrow, back to normal training on Monday & Thursday, and then it’s conference time on Friday & Saturday. Hopefully I will have a new shiny program waiting for me tomorrow evening!

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2 thoughts on “Holiday’s end; not training much; and even more food!

  1. Helen

    ooo have you got a recipe for pulled pork pibil bowl as have some cheap pork shoulder in the fridge! Hope you are feeling nice and relaxed 🙂

    1. lozette Post author

      Matt is the slow-cooked meat genius but this is the recipe for the pulled pork from his notebook:

      Pork shoulder
      1tbsp smoked paprika
      2tbsp dark muscovado sugar
      1tbsp sea salt

      Pat the pork dry & tie if necessary. Use half of the spice mix to season the meat.

      Place the pork in a foil parcel, but don’t close the parcel. Cook in the oven for 40 mins uncovered at 220C. Then wrap the parcel up so that the meat is covered, and cook for a further 5-7 hours at 125C. Use a meat thermometer & remove the meat when it’s 89C inside.

      Open the parcel, pour off the juices & reserve. Then put the meat back in for 10 mins at 220C. Then rest the meat for 30 minutes. Once cool enough to handle, shred the meat using your hands or a fork.

      Mix the reserved juices with the remaining spices and pour over the shredded meat. Rest for 24 hours before re-heating & serving.

      As for the pibil bowls… He kind of made it up as he went along!! Key ingredients were chipotle peppers in adobo sauce (you can get these canned in London, but he got his in Phoenix!), tomato puree, chorizo, various chilli spices etc. It was really good but VERY hot!!

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