Life down at the beach is some what quiet, l am starting to wander what have l done. the work outs have been happening after work, have had no motivation or energy to do them when l get home, my mind seems to be focuced on work, Its crunch time with the new job opening day tomorrow friday and we are not quite ready grrrrrrrrrrrrrr!!!the stress levels are high, l like to be orgainised and hoping for no fouls ups on the first night, but l can see there are going to be several.
The food intake has been going well but l keep forgetting to eat when l get side tracked with work.
Tonight's dinner l endulged and had a small piece of pork fillet,about 70 gms and salad, the pork was seasoned with so much salt, my boss likes it that way,( it makes people drink more??) we where cutting pork Tbone at 350 gm portions,for the hungry "gaijin" western customers. Sorry to bore you with work and food.
The next few days are going to be tough, 3 x 16 hours days coming up hoping to have the energy level to do the work outs.
Cheers
Tony
Busy days ahead! It sounds challenging and exciting. Good luck staying with the program. that info patrick shared about which exercises are most important might be helpful over the next few days.
ReplyDeleteFirst of all, PCP gets really tough in this time frame and add that to your busy work schedule. Keep blogging it out and we'll support you as best we can. We're all pulling for you as you know and considering you are working with and around food all day long since it's your job, I think you are doing FABULOUS Tony!! There were several times I had food slip ups Tony, believe me...BUT I still made it to day 90 and you can too! My energy level also dropped during this part of PCP, but it will come back...it's the valley time. As Patrick says, "The only way through is through!" Hang in there.
ReplyDeleteRight on Molly! This bit is tough, but it all ADDS UP to something you'll treasure on Day 90, 91, 92, forever.
ReplyDeleteCan you set a reminder timer on a watch to nudge you to eat when you're busy?
I met a chef (from a famous restaurant in Tokyo) who said that most chefs who cook with salt have a weaker sensitivity to salt because they are always tasting/retasting! I don't know if that's true, but it is so cool that you are taking steps in a tough environment to control your food.
Keep going, even if it's hard and when you don't have motivation. Grim enthusiasm will get you through.
Gambare!
Hey Tony
ReplyDeleteYou are looking good in the picture. Hang in there, buddy!
Lot's of respect for you doing PCP while you are working in the food industry! (I don't know how you do it, but you are doing great!)
btw, thank you very much for your tip you gave us several weeks about boiling egg!
Remember, if you're too busy to work out, it's OK to skip a day here and there. Rest is just as important if not more so than the workouts!
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