Skip to main content

Chickening out

To say there has been a lot going on in my life in the last week, is an understatement. On par, I wasn't getting a whole lot of sleep and in typical fashion I found some trouble to get myself into last night which didn't get me much sleep.  So the one day I usually have to catch up on sleep and relax was pretty busy with brunch with a dear friend and then my usual yoga and dinner with my best friend.  I pondered for a bit of bailing on brunch, but its only taken this friend and I about 3 months to find a day for brunch that we were both free and I really miss him since we don't see each other at work anymore, so that seemed like a bad idea.  Then I thought about yoga.  And having skipped it a bit lately, I was a little intimidated by going yoga.  On a good day, my practice at Down Dog is pretty intense but here I was short on sleep and energy....and I was letting my yoga practice intimidate me.  I thought "I'll just use the broken toe as my excuse."  While its not a whole lot of fun to roll over the toe going from down to up dog, it hasn't limited me from anything else.  I was finding an excuse to not do something that is a crucial element to my training.  I shook that thought and decided I'd feel better for going.  The irony.  I have no problem being punched, kicked, choked, etc but I was afraid to go to yoga.  Clearly Im letting my training get out of balance with my yoga practice.  But I made it to class, it wasn't all that scary but wasn't that easy.

Comments

Post a Comment

Popular posts from this blog

Untitled

So I have thought about this for a while.  Do I actually write this post?  Do I put my dirty laundry out there for everyone? Or the handful that read my blog.  And if I do, what do I say? Do I slam those involved?  Do I take the high road?  When is a “good” time to put it out there?  A few days under my belt and there is probably no better time. So no secret, my ex-boyfriend was my coach.  That worked out mildly well while we were together but add a breakup and somehow it just doesn’t work out as smoothly.  Add a few of the worst things a person could do to another in there and disaster doesn’t even begin to describe.  But I have this eternal belief that I can make any situation work.  That I can fix things.  It’s what makes me good at my job.  I’m an eternal optimist. But it’s what causes me to not be so good at my personal life.  Even when things are clearly not good, I still think I can fix it and make it right...
1 comment
Read more

Skipped a week to savor the end of my maternity leave

So I skipped week 11.  Mostly because I was in tears about having to leave McKenna and go back to work.  Mom guilt is a real thing.  It also makes me very angry about the maternity leave policy in this country.  It wasn’t something I honestly paid attention to before.  Maybe because I wasn’t planning on being a mom for a long time. Or probably because I assumed that is just a benefit you give people.  Now I am learning, we are about as good as a third world country.  We don’t even give government employees a maternity benefit.  No surprise that private companies wouldn’t feel obligated to provide that.   My time home with McKenna has been amazing.  I know so much about her, , her likes, her preferences, her behaviors and her routine.  We have had the benefit of setting our own schedule.  I don’t have to rush out in the morning.  I didn’t have to stress about pumping right away.  I have gotten to experience so much ...
Post a Comment
Read more

Dad's Salsa

My Dad makes the best salsa.  I grew up in New Mexico.  We are a bit picky about our salsa.  It is hands down my favorite.  And not just because he is my Dad.  Its actually brilliant in in its simplicity.  The ingredients are: Green Chiles Onions Canned diced tomatoes (petite if you ask his opinion) Cumin Salt Olive oil (for cooking the onions The important thing is to start with good roasted chile's.  The roasting is what gives them their flavor and allows the skin to blister and peel off.  I was lazy when I put up my chile the last time and just bagged everything with the skin on.  It actually tends to be a little easier to get the skin off once its been frozen.  For this batch I used 2 quart bags frozen chile's, 6 - 14.5 oz cans of diced tomatoes, 2 onions and seasonings to taste.   First step is to clean the chile's and chop them.  I could probably normally tolerate the chile's but now I have a little perso...
Post a Comment
Read more