If there were a canine version of The Godfather I’m pretty sure Bug and Tank would be the main characters. Beyond their creepy co-dependence with each other and the fact that Tank’s snaggle tooth and collar bling makes him the best mob-style short Italian dude ever, I’m constantly finding animal heads in their beds and strewn about the house.
Last week I had both dogs with me in Charlotte they must have torn through at least two new babies a day. The mistake was definitely mine because I gave them too many new things up front — by friday the house was full of empty, lifeless carcasses of once fluffy toys.
As tedious as it is to constantly pick loose fluff off the floor (and out of the carpet), I have to respect their spirit. These dogs have never met a challenge to large, a toy too durable, or anyone impressive enough cause them even the slightest misstep on the way to achieving their goals of destruction. They’re all business.
Lately I’ve felt like my life is all business as well – transitioning from one job to the other, slowly transforming into that ‘face behind the computer screen.’ All projects and business items are in the ‘build and stand up’ phase, which is actually what I love the most, but with it all converging at the same time work days seem like continuous cycles just broken up into 24 hour phases with short interruptions for food, other obligations, and physical activity when at all possible. Last week I hit up Flywheel in Charlotte twice to salvage what I could of my cardio endurance, and squeezed some short runs and walks into other available windows.
I could not be more excited for our MAD Charleston location to be open, and for the really fun parts to begin; welcoming new clients, planning the grand opening party, and connecting with the community that has already been creating so much buzz for us. In Charlottesville we’ve hit a really amazing tipping point with new clients and energy in the space, the MADrave with TruPilates and Opal Yoga coming up in June, and then our 1 year Anniversary party on August 16th. The things on the horizon are definitely appealing, now is just the business of getting there.
This week Dar is in Charleston to check on the last phases of buildout, work through layout, and stand up some of the major operational pieces, so, in the spirit of keeping all of our bases covered and continuing the momentum across the board, I’m holding it down in Charlottesville working remotely for my (other) job by day and working it ALL out by night.
Last night I got to squeeze in a little more of the fun part — coaching – with packed evening classes (and thank you to Elly for being back up at the Front!). I’ve only been on the schedule a handful of times in the last couple of months, so it was so fun to return to the floor and experience the energy of the workout on the other end.
Clients that were ‘new’ in the beginning of 2014 are now moving like seasoned veterans of the MADness, and everyone has managed to really engage mentally in the business and intention of the work at hand, without sacrificing the social and charismatic vibe that makes us all want to be there day after day. In these moments, whether coaching or taking, every hour spent on back office planning and tasks all seem so worthwhile.
Accompanying my return to coaching has been my return to working out, and I’ve managed to squeeze in the Monday and Tuesday intervals. I’m still in the debating stage of whether today will happen or not, but I’m going to err on the side of it happening since I need something to counterbalance the last three days of absolutely dreary and horrendous rain. The other way I’ve been fighting the rainy day blues is by getting back into the kitchen.
Happy Spring Salad: romaine, snap peas, heirloom cherry tomatoes, avocado and sunflower seeds.
I’ve also been incorporating more grains into my meals, not every day, and on a moderate scale, but it has changed everything about my energy level. I’m definitely not a carb fiend, but every once in a while I need it for that recovery — just usually in the form of quinoa, or products made with brown rice. So, last night, to go with my ground beef, zucchini, and Keswick Gourmet Sauce, I threw in some brown rice fettuccine and tossed it all together.
I’m actually in Charlottesville through the middle of next week, so I’m pretty psyched to hit up the city market this weekend and put together some new local meals that hopefully can be paired with actual spring weather. But for now, it’s all business, and like Bug and Tank, I’ve got my eye on the end goal.