I’m a patchwork of aches and bruises: left arm (is sore! Why?!), right ribs, left butt cheek (um, ow), left knee, right ankle. Oh, and choke hickey on my throat.
I did hit on a brilliant scheme yesterday — I went to work an hour earlier so that I could leave an hour earlier. First, traffic across town to pick up my farmshare wasn’t nearly so bad as usual. Second, I got so much stuff done. Third, I got to bed at a decent hour. Winning!
Morning class, all blues and purples. Short jogging-stuff warmup, then to drilling the long sequence from Monday (cross-collar choke, armbar, triangle, armbar). Drilling started off with the failed sweep to sweep to triangle from Monday also, which was great as I’d tried it on Monday night and had lots of troubles. (Turns out I was trying to bridge to the wrong side. That’ll do it.)
Then another line of attack, if the second sweep isn’t strong enough to make them post, you can switch over their shoulder to an armbar. Now that one… was hard. That combined probably every piece of jiu-jitsu that there is into one single sequence. So tired by then, too, which did not help on the execution of all that jiu-jitsu.
A final set of specific sparring from guard, sweep/submit vs. pass.
1 lb ground pork
1 lb spinach (fresh or frozen. If frozen, unthaw first.)
1 doz eggs
coconut milk (optional)
salt & pepper, other seasonings, to taste
Oven at 350F.
- Grease casserole pan (9″x11″ or thereabouts).
- Saute onion & garlic.
- Add pork, and brown.
- Add spinach and heat through. (If fresh spinach, heat until wilting.)
- Add pork mixture to casserole pan.
- Crack and whisk all eggs. (If using coconut milk, whisk it in here.) Pour over pork mixture and mix together.
- Crumble feta cheese on top.
- Bake for ~1 hr, or until middle is set.