Today in photos.
Despite seeing three classes I wanted to take on tonight’s schedule, I opted to pause my training and take the train home. I do not think my legs have ever been this sore. Walking has proven laborious. I know the tin man’s pain.
I tried to improve my posture at work today. Shoulders back. Core in. I still am not sure what my sit bones are, but I tried to tilt them back. Or forward? I walked around like a stick man trying to hula hoop.
Instead of lifting weights and sweating, I joined my coworkers for happy hour and fried foods. Only one way to achieve those fitness goals! Onion rings are protein, right?
Last night, I attempted to foam roll my noodles of legs and the pain was equivalent to when I went to physical therapy to have my shin splints treated. The foam felt more like steel cutting into my leg bones.
I have no qualms admitting that Todd is a well-made man.
Todd was the instructor in today’s episode of masochism. You know you have a problem when you struggle getting out of your office chair to walk.
My goal during my trial at Equinox is to sample the gym. So far that has meant taking classes and an occasional shower. I apologize to my coworkers for Monday. I didn’t have time to scrub off my grime and shame before returning to the office.
I have gone to three classes in three days: vinyasa flow on Monday, Stacked! yesterday, and today I dropped in on a Pilates class.
The only other time I attempted Pilates was at my former gym. That class was more of a variation on yoga than Pilates movements. Today’s class included a block, weights and a magic circle. Continue reading
I made pasta sauce Sunday afternoon. It was by no means remarkable. It took about 45 minutes to cook. I started with diced onion, garlic, baby Bella mushrooms and a two cans of crushed tomatoes. Despite all that work, it essentially tasted like a pop-top jar of sauce.
Commuting into the city necessitates making meals ahead on the weekend. Whether that means a soup, sauce, or a bunch of grilled or cooked chicken, any advance cooking sets you up for having healthy meals during the week.
Tonight, I stopped at the grocery after getting off the train. While sprinting down the aisles in my post-work famine/rage, I grabbed one hot Italian sausage link from the butcher, fresh spinach and fruit.
I sliced the sausage link into half-inch pieces to expedite the cooking process. I heated a small skillet with a teaspoon of olive oil. Then add the sliced sausage into the hot pot. That took about six minutes to cook. I then washed and ripped up a handful of spinach. After removing the sausage from the pan, add the spinach to sauté quickly with salt and fresh cracked pepper. I added the leftover pasta with sauce to the pan. Once that was warm, I added in the crispy and spicy sausage.
You could also add grilled or seared chicken breast. Or if you are really fancy, steak. If you are vegetarian and somehow are lost on this blog, you could add in a mix of frozen or fresh veggies like peppers and sliced onion to bulk up and freshen the dish.
The meal with sausage, spinach and pasta cost about $4.
I love a countdown.
I don’t love sweating.
Tonight’s class at Equinox was called “Stacked!” I’m usually critical of anything that utilizes an exclamation mark. The description outlined a “high density” class that uses sandbells, plyometrics and building sequences.
I don’t recall much from biology, but I’m nearly certain “density” is not an accurate adjective to describe a fitness class. The bigger issue was figuring out what a sandbell was. Is this a music class? Will my lifelong dream of playing in a bells-only ensemble finally come to fruition?
Any class that uses a weight I’ve never heard of promises to be worthwhile. And the class did not disappoint, aside from not including bells of sand and subsequently leaving my dream unrealized.
I followed the throng of people into the studio and grabbed a sandbell. If you were curious, sandbells are neoprene sacks filled with sand. Like kettlebells, they come in several different weights. I hid in the back row so I could watch the instructor and others get their stack on.
Finding a new gym is like finding a new girlfriend.
When my office finalized the move downtown a few weeks ago I had to end my two year relationship with my gym. We never fought. Some weeks we’d see each other 3-4 times a week. Others not at all. And that was the beauty of our relationship. I didn’t feel obligated to go every day. A few times I splurged on massages, but other than one Pilates class, I saw her for all the basic reasons: cardio and weights.
We shared some special moments. About halfway into our courtship, I achieved something I never had or thought I would: 12 unassisted chin-ups in a row. She was non-plussed. Instead she challenged me to do more. The same thing happened when I bench pressed 77% of my weight. “Do more,” she said.
For $20 a month I could bring a friend and take classes, think of it as the Mormon clause. In the two years I was a member I did this less than 3 times. Apparently no one ever has their workout gear with them.
Bachelor tip: always have your gym gear in your car or stashed in your desk.
I ended our relationship in writing. I tried to do it in person, but was told via letter was best. The last Thursday in the suburban office ended not with raising of beers, but with raising of dumbbells.
Despite our open relationship, I never caught anything from her and I risked it in the showers. No flip flops for this rebel with anti-fungal creams. Continue reading
Going to experience a tasting menu at a restaurant is a food-lover’s dream, especially if your idea of fine dining is ordering guacamole at Chipotle. What’s an even more unique experience is dining with fellow food lovers. No longer are you the weird one who is photographing your food before consumption.
Adamus (10 S. Wabash) is in Chicago’s loop and is housed inside the Silversmith Hotel. They invited Chicago Food Bloggers to sample their fall offerings. Joining area food bloggers was akin to being one of the judges on Top Chef.
Arugula and goat cheese? You have my attention.
The restaurant features a round bar near the street and several booths along the rectangular dining space. The lines were clean and the booths looked inviting for those looking to enjoy not being in their hotel room. Our long table dissected the space in between the booths on the perimeter.