posted on July 24, 2019
It’s been a long week- I asked a coworker what day it was expecting Thursday or Friday for an answer. Now, don’t take that the wrong way. I wish my week’s were longer and I love coming to the gym every day. The last couple weeks have been a bit of a whirlwind though.
May 31 I had shoulder surgery.
June 1 and 2 we hosted the USPA Iron City Open.
July 1-3 I ended up in the hospital with some type of virus – fever at 102 for 4-5 days.
Trying to transition Curtis (you’ll meet him later) into Ryan’s position while updating a lot of our systems at Union Fitness.
Testing to determine what caused my hospitalization- blood work, CT scans, PETCT scans, etc.
July 23- yesterday- woke up with a fever again.
Typically I’m pretty stoic regarding these things. It is what it is, but there are some potential serious hurdles I have in front of me. So I’ll take them as they come. In the meantime, I threw together a pretty good dinner after getting home from the gym around 9pm.
Mixed greens and spinach – 50/50 mix
Pickling Cucumbers (just little guys)
Garlic and Basil salad dressing
The left overs- I heated up the following in a pan with a little bit of avocado oil on high for 3 minute for so.
Filet – from Butcher Box, love their quality and cuts
And dumped those on top of the salad. Annnddd added some strawberries. You can see by the picture my girls approved…