May 27, 2015

back in training and the New Mexico games

Thanks to a vacation, illness, and a torn calf muscle yesterday was my first day training in over a month. Since it'd been so long since I'd lifted my coach had me lift light and with limited the sets. Snatches are mostly form so they were no problem, i was able to do the recommended weights and sets. For the  squat I built up to a relatively light weight of 115k. Even with the light weights my quads were exhausted and were cramping after the 2nd set. I also struggled at the end of my workout with push presses. Sets of 70k were no problem, buy anything more than that and my calf, which i tore a few weeks ago would hurt. Even though i went light I'm still SO SORE today!

It felt great getting back into the gym and training. i missed it so bad! I'm beyond grateful to whoever the anonymous person is that is helping finance me to get back into the gym.

I registered for the New Mexico state games last night. Hopefully my body will have recovered from my injuries and time off and I'll be back in shape by then. I'd like to break the state records at the New Mexico games that i had set earlier this year.

May 26, 2015

an amazing gift, weightlifting continues

Last week i posted on my blog that because of financial problems we had to pull my daughter out of gymnastics. I also posted i wouldn't be able to weightlift anymore because of the same reason. My post was overly emotion, full of self pity, and had some inappropriate  words in it so the next day i erased it. Apparently someone read it before i erased it. A couple days later i got a call from my weightlifting coach, Shane Miller. He asked if we could meet in person. When we met he told me there was an anonymous member at The Miller Gym who wanted to pay for my membership. My love and passion of weightlifting continues. Whoever you are, I'm speechless and touched beyond words. thank you so very much.

May 07, 2015

a new career

I've worked at the New Mexico state penitentiary since 1995. I'm eligible to retire from the prison on May 30th 2015. I put in a job application to my dream job of being a dock worker at ABF. Being a dock worker at ABF has all the things i love at my current career like shift bidding and bidding for days off based on seniority, but it has none of the bad things such as the possibility of being stabbed, taken hostage, or raped. I'll keep you informed if i hear anything.

May 06, 2015

a torn calf muscle

On Saturday i was playing football and chase with my kids and i tore my calf muscle. It hurt like a son of a gun. At the time i couldn't walk without crutches. It's healing up so quickly it's unbelievable. I can walk with only a slight limp, barely noticeable. I'm going to work tonight. Yup, I'm going to work with a torn calf muscle. I love my job and i love the people i work with. I always feel guilty when i call in sick, like I'm abandoning them. Anyways, back to my injury, I'm pretty sure I'll be back to training in a few weeks or less.  The New Mexico state games is in July and I'm close to qualifying for the masters national championships. I need  to get back in the gym!

May 05, 2015

The Miller Gym's 1st Anniversary Invitational Weightlifting Meet report

I haven't felt much like blogging recently. But I don't want to leave my last meet unblogged, so it'll be short and to the point.

Last week I competed in The Miller Gym's 1st Anniversary Invitational Weightlifting Meet. Before the meet I'd been on vacation and then I got sick. I missed a total of three weeks of training. Getting sick was my fault, my stupidity. It takes a long time to build up the ability to withstand a lot of training volume, especially when your 39 years old. I was pushing it, training to frequently. 

I went 5 for 6. I lifted an 80/84/86 in the snatch and a 100/106/ and missed my last attempt at 110k clean and jerk. The 86 snatch was a PR and a state record, I also set a state record with a 192k total. In the 15 months I've been weightlifting I've set 9 state records. 

April 26, 2015

bubba coffee mug

I'm broken hearted. I lost my big bubba coffee mug. I've had that thing for a little over 3 years. I used to ride my bike to work and my big bubba coffee mug lasted through bike crashes,  riots at work,  droped day on and day out,  etc. This is a very sad day for me. That was by far the best coffee mug I've ever owned.

April 22, 2015

trust your program, trust your coach

Since i missed two and a half weeks of training because of illness and vacation I asked Coach Miller if i could sit out the weightlifting competition this Saturday. He told me not to worry, I'd still lift more than i did at my meet in January. I didn't believe him. He loaded the bar with 86 kilos and had me snatch it setting a PR. He then loaded the bar with 108 kilos and i set another PR. After lifting those easily he told me, "trust your programming. Trust your coach. " He's right. He's one of the best at building programs in the nation. I need to stop doubting myself. As long as I'm being coached by coach Miller I'm in good hands.

April 14, 2015

rabbit Pâté Recipe

rabbit Pâté Recipe

Prep time
20 mins

Cook time
15 mins

Total time
35 mins

 A delicious Pâté recipe that uses fresh liver, spices, herbs and butter for a creamy and velvety Pâté that can be served on homemade crackers or vegetables.

Author: Wellness Mama

Recipe type: Condiment

Serves: 6+


½ pound chicken livers (I'll n be using rabbit liver)
6 Tablespoons grass fed butter (or coconut oil, but the taste will be different)
½ cup finely minced onion or shallots
1 clove of garlic, finely minced
½ teaspoon dried Thyme leaf
½ teaspoon each of salt and pepper.
1 bay leaf (optional)
3 Tablespoons Brandy or Scotch (or Apple Cider Vinegar but taste will be different)
2 tablespoons heavy cream (preferably raw)


Note: You can soak the livers in milk or coconut milk for a few hours (up to overnight) and rinse before making this recipe for a more mild flavor if desired.

Melt 3 tablespoons of the butter in a skillet. Add finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.

Meanwhile, trim the connective tissue off of the livers. Add livers to pan and sprinkle with salt, pepper and thyme and add the bay leaf if using.

Brown livers for 6-10 minutes until cooked on the outside and barely pink on the inside.

Add the Brandy or Scotch and cook until it thickens, 2-3 minutes.

Remove from heat and let cool for about 5 minutes. Discard bay leaf. Put in food processor or blender and puree until smooth. While blending/pureeing, add the additional butter and cream (if using). Add more salt and pepper to taste, if desired.

Once mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Put in the fridge for at least 5-6 hours or overnight (preferred) to harden and let flavors meld. Serve with crackers or vegetables.