Ugh, that just reminded me I have everything to make a chain yoke…
Is there a certain vest (Ironmaster?) you’d recommend? I’ve never had one (or even used one) but I want to start making walking a little more challenging.
The prayer at the end was my favourite bit. Quality
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I assume that position after most of my 10 min conditioning and high rep sets, but I’m clearly more devoted than Pwn, I spend a lot longer in prayer.
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If I did that set I would still be down there 
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@simo74 and @alex_uk there is no point praying to Crom: he doesn’t listen. He laughs from hus mountain.
Some training
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I really like the Ironmaster vest because it uses the same plates as the dbs and kbs. Its cool to have it all in one system.
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Apologies for any stomachs that get churned, but I am proud of these
1lb of lamb, 1lb of venison and 1lb of beef rib fingers (put them through the grinder) with 1 pasture raised egg and some redmonds salt.
My meal prep is awesome.
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No, those actually look very good.
Apologize for making us all hungry.
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Cool, thanks.
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I really think it was just the fat to meat proportion of those steaks that was stomach churning for some.
Meatballs look great.
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Its why I apologize. I did not realize the foods I eat made people nauseous.
And much appreciated from you and @EmilyQ
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I’m trying to imagine what that tastes like, but I never had venison before. I’m sure it tastes great though!
If we wanted to be completely oblivious to negative comments we can assume stomach churning means that someone is very hungry and their stomach is growling!
My stomach is churning for those meatballs!
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Yeah, but who cares? Please, please, don’t apologize for running your game your way. I think we’re programmed to view “excess” with aversion - picture an extrememly obese person going to town on some of the things you eat and cleaning ribs the way you do. There’s a trained (by our moms, by the kids at the cafeteria, by the media) reaction. Well, you’re not an obese person. Represent! When someone expresses disgust, take your shirt off and throw 'em a pose. And/or post your health metrics.
You offer a different way to do it. The people on the TN boards would seem to be your ideal “yeah! looks good!” audience, but we’re not, for the most part, people who eat to satiety on fatty foods. We’re even more highly trained to preference lean, because that’s what we’ve taught ourselves. Chicken and vegetables, fish fish fish. Look at my conversation with @QuadQueen about managing my grapes, or the new guy with his heavy cream’d coffee. We’re not even regular people, we’re body-conscious people. The princess and the pea!
You’ve blazed a different trail. People are the underbrush you’ll have to deal with. But you should, without apology, because look where it leads. When people express disdain, give them the Cheshire Cat smile you’ve earned.
Some of us here will follow you. They deserve to know (if you choose to share) what you’re doing. The “ewwws” shouldn’t prevent them receiving the important information you have to impart.
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It would be hard to not dust those off in a single sitting haha.
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Do you use the silicon bakeware you shared a while back to shape them? Found a few options online, plenty of smaller meatball moulds, not many bigger moulds though.
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@tlgains Honestly, the venison doesn’t add much flavor to it. They taste quite strongly of the lamb, which makes sense, as lamb tends to have a strong flavor. The venison adds bulk, and the rib fingers add even more fat to it. I had a sample one, and they’re absolutely fantastic. I’m so excited for lunches this week.
@EmilyQ I really appreciate you taking the time to write all that out. There is an element of “kill them with kindness” in my apology, and that Cheshire Cat smile you speak of sums it up well. The “ewws” you mention reminds me of the old anecdote. People would come up to Arnold and say “I would never want to look like you” and he’d reply “Don’t worry: you never will”.
I’ll never apologize for who I am or what I do, but I’ll apologize to someone if me being me has hurt their feelings. That was never my intention, primarily because, I was never concerned about them in the first place.
@mr.v3lv3t You’re speaking to my inner fat kid right there! As famed 20th century philosopher Robert Hill once said
@raven78 That’s exactly it! Haha. It’s called “the meatball master”
It’s pretty decent. Takes some work to get the meatballs OUT of the damn thing, but it’s cool that I can store them frozen. If I wanted to just make them right away, I’d consider an ice cream scoop instead.
AM WORKOUT (0505 wake up via alarm, kid didn’t need to get dropped off today so I slept in)
5/3/1 BUILDING THE MONOLITH Week 3, Workout 1
SUPERSET (Press-squat)
Axle clean and strict press away
5x128
5x148
5x163 (continental)
13x128
Buffalo Bar Squat
5xBar
5x135
5x245
5x275
SUPERSET (Squat-BPA)
Buffalo bar Squat
5x5x305
BPA
5x20
Chins and Dips
100/200 total, started w/10 and 20, then did rounds of 2-3-5/4-6-10 until I got to 50, then rounds of 2-3/4-6 until 100/200
End of required work: in 48 minutes
EXTRA WORK
3x10 Standing ab wheel
55x180 reverse hyper
2 minutes of lateral raises w/2.5lb plates (60 reps total)
Notes:
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I re-pinched that nerve in my chest on Saturday morning, and was in a decent amount of agony through the week. Putting on a shirt required some thinking. I came into this workout curious about my abilities, but found my strength was REALLY present and ready to go. I attribute this to a few factors. One being that Jim is much smarter than me, and putting that lighter week between week 1 and 3 is a great way to ramp me up for this heavy work. The other being that I had a fantastic carb up meal the night before of a pasta casserole dish with some homemade sourdough and chocolate chip cookies with some local honey. I managed to not eat like a total a-hole in the presence of such delicious and soul enriching food, but definitely ate the amount I needed based on the intense carb sweats I had within the hour. Yet again, I will pay myself on the back for the choices being made here: eating what we make in the home instead of grabbing some garbage from outside. We found this baller single ingredient pasta as the base, use a sauce with no sugar added, some great cheese from Trader Joes (I get grassfed whenever possible), grasssfed sour cream and low ingredient sweet Italian pork sausage. When the meal is done, despite being so alien to me, I feel fantastic, because I’m not trying to digest a bunch of science experiments on top of a bunch of carbs.
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Ok, enough about food, let’s actually talk training: I am delighted at how the squats went. 275 felt heavy last week, yet on the first set of 305 I knew I had this in the bag. I even kept rests to about a minute.
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Great pump from the dips and chins.
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Proud of what I am prioritizing on that extra work. That reverse hyper has a conditioning element to it when the reps get high enough.
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Mrs commented on how big I’m looking these days. I’m noticing it too. I’m filling out t-shirts that were hanging loose on me. Starting to take on my old form. My abs are getting blurry, but still present, and I do imagine a fair amount of that is just holding onto some more fluid/food mass, but also an element of “softening up” ala John McCallum. Reducing my lifting down to 3x a week has been the absolute right move. It’s so funny how this cyclical stuff can be so organic. When time allows, we train more often, push very hard, and come to a point of breaking. Then we ease off the throttle, make use of all that built up volume, coast and GROW. This was how Stuart McRobert was able to make a name with abbreviated training after people had been riding the volume train for so long. Mark Rippetoe pulled the same trick. And I suppose, really, Arthur Jones with HIT.
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Had to cut out the walk this morning because of some work demands. Also why I like my current approach: I have the dedicated conditioning days. I’m contemplating breaking out the prowler or sled tomorrow, since our weather is getting better.
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I love me some Arnold. TN is heavily populated by people who are somewhat neurotic about food. Give them time to sift through it and don’t censor yourself. Because while most people stay with their initial knee-jerk reaction, this board is populated by people who will shift, given enough solid information. But you have to give them time to look back and forth between the globs of fat and your physique, and reflect. If you stop posting it broadly, they don’t have that opportunity.
There is SO MUCH conflicting science about all of this. You’re an actual person, and we’ve all watched you change. I remember you putting a parking lot pic up as your profile pic because “my arms look big.” That was a lot of progress ago.
But back to
You posted in the Transformation thread that you’ll walk around with a plate of food at parties. I actually laughed at the idea of me wandering around with a piece of pizza and somehow not snarfing it. This is why I will never look like you.
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I believe the book Eat Right for Your Type has been debunked, but it was eye opening and I think valid, but not necessarily with respect to blood type.
I have always migrated to a high protein diet. I recently found out that high protein is beneficial for people with ADD (me).
In the 80’s I did the high carb low fat, and never felt good. I finally just gave up and started to eat what I wanted - for me that is chicken thighs and fruit.
I think you should follow your gut and be unapologetic. I would eat those meatballs like M&M’s, nom nom nom.
If someone else wants to eat tofu and quinoa, right on!
I like food with a handle - bone in, no utensils needed.
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We are of the same tribe! Whenever possible, that’s my jam. I did a whole week of chicken thighs last week, and had ribs this weekend, along with those fabulous American Wagyu beef ribs from 2 weeks ago. And fully concur with “eating what works for you”. The Mrs and I are in that space these days. She fully supports my carnivery, but says she flat out can’t eat that way. I can’t empathize with her position at all: I don’t understand how one CAN’T eat this way. But intellectually I understand, and love when she can eat how she wants. I think of how I was eating all the time AND starving when I was eating low fat/low meat. My body kept saying “I’m hungry” and I kept feeding it NOT food. Once I switched that: the hunger stopped.
@EmilyQ I very much appreciate what you wrote there, and it means so much having you in my corner for so much and for so long. All I’ve ever endeavored to be is an example: how a person with not great genetics can STILL accomplish great things with great effort, and it’s going to mean taking some paths that others don’t follow. Having you alongside, even if not directly walking that path, is very meaningful.
On a related, totally forgot to mention that I walked into Costco yesterday with a gameplan…until I found out they were selling Snake River Farmers American Wagyu corned beef…so now I have one of those in my fridge ready to go!
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