Ship’s Log–October 18th

PicShells

Today my BJJ team had one of its rare testing events, where students from all over our region gather to test as a big group. The Hub was up for his blue belt, and Thing 2 was testing for the first stripe on his yellow belt. Both were successful, as were about 100 other students. There were about a dozen belts awarded, including 2 black belts, and a marriage proposal on the mats.

It was a long day.

I participated even though I wasn’t testing. I am eligible to test for my blue belt except for one thing…I haven’t competed in a tournament yet. Our head instructor prefers students to compete as white belts before advancing. Months ago I registered for the next tournament (two weeks from today), only to learn that testing would take place before the tournament, not after. We discussed having me test anyway, since the tournament and testing were so close, but ultimately we agreed that it was better to compete as a two-year old white belt than to complete as a two-week old blue belt for my first competition.

That didn’t excuse me from participating in testing today, however. The adult testing lasted 3 1/2 hours, which is considerably longer than usual. Though some of us had planned to o to dinner afterwards, everyone was too tired to actually do that. We limped home after 8 to a house empty of food and gave in to the siren call of pizza. I cheated and had actual cheese, and I don’t regret it. A little cheese is probably better tonight than greasy Chinese food would have been.

Distance to goal weight: 21.4 pounds

Fitness:

  • 45 minutes MMA
  • 3 1/2 hours BJJ testing

Breakfast:

  • Whole wheat everything bagel with peanut butter
  • Coffee with sugar and almond milk

Lunch:

  • Soft corn tacos with seitan, peppers & onions, guacamole, salsa, and peri-peri sauce
  • Salad: mixed greens topped with cucumber, tomato, red onion, olive oil, and oregano white balsamic
  • Cold brew New Orleans style coffee with almond milk

Afternoon Snack:

  • KIND Maple Pumpkin grain bar

Dinner:

  • 3 slices tomato and fresh mozzarella pie
  • Garden salad with balsamic vinegar
  • Long Trail Double Bag Ale

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