And so goes the Experiment of One.
This week is pretty cockeyed -- leaving for four days on the road tomorrow morning. Me, my husband and the three dogs. Lucky for us, the youngest pup has motion pills that work all day, so the trip should be okay.
Did LHT on Monday and will repeat today. Tuesday was an hour with the osteopath and some heavy prodding and pushing. Last time for the summer. We have been working on the 3-D torque in my spine, hips and shoulders -- trying to normalize my walking, standing, etc. My right leg, hip and abs are considerable weaker than the left, so some of my current exercises consist of selective strengthening -- mainly balancing on one leg, at the moment. Surprising how difficult that can be.
Tai Chi on Wednesday.
Meals -- big breakfast (usually a pork chop or bacon) and duck eggs. Except on Tuesday, I tried a short IF in the morning, mostly because I had a choice between food and watching a whale pod swim by, and I chose the whales. Big pod, beautiful day. Watched twenty or thirty whales swim by over about thirty minutes. I don't think I'm fully Leptin Reset yet -- had two less than restful nights sleep, so I won't be doing that again soon although travel will undoubtedly disturb some of the planned meals -- especially early and immediate breakfast. So, I'll be happy with 80/20 for the next several days.
I am psyched about getting home to Colorado. I have located a grass-fed bison, beef, lamb and pork store fairly nearby and plan to spend some good cash there as soon as I return. I have also found a good source of grass fed beef in Canada for next year, plus some local farmers for lamb and a place in Victoria that does leaf lard to check out.
Of course, one of the reasons we are heading back now is hunting season. October is Pronghorn (aka antelope, tho not a true antelope -- those are all in Africa) in Wyoming. One of our favorite meats. Slightly sagey and sweet, Lope makes the best chilie and stew, as well as chops. You can cook it for a couple of days and it stays together instead of shredding like beef. Of course, it needs added fat -- and I'm going to use grass-fed, free-to-roam pork for that.
November is elk/deer. I'm not partial to venison and we got an elk last year (split with his brother) so we have elk left. Elk are much more challenging to hunt, and very dependent on the weather -- there has to be enough snow to bring the elk down out of the really high country and not so much as to make hunting on foot impossible. Their elk area is near Craig, Colorado.
Now I must point out -- I do not hunt. I fear that I would not want to eat what I killed, so I count myself lucky to be married to a long-time hunter and fisher. We are taking back salmon, halibut and crab from the northwest to give us fish through the winter months in Colorado (I do fish on rare occasions, but tend to get seasick if the weather isn't perfect.)
Tonight will be a dinner out. I'm hardboiling about a dozen turkey and duck eggs for the trip and we have pretty well emptied the fridge for the season except for tomorrow mornings breakfast. So tonight -- it is duck confit (the best I have tried over several great restaurants on three continents) right here Point-no-Point on Vancouver Island. Probably also the scallop appy. Yum.
I'll probably be able to check in once during the trip.
Meanwhile, enjoying the primal life.