Was Your Day Productive?

It's a routine of mine upon awaking each morning to analyze the past nights sleep. How many hours? were they quality? how many times did I wake up? how quick did I go back down? Last night in particular I woke up only 1 time due to the fact Coco had managed to wedge herself beside me so far, I was in danger of doing an endo right off the bed. But all in all a good 8 hours worth of sleep, but got me thinking. We spend a solid 1/3 of our life sleeping which is by all means neccesary for body repair, cell replenishment, heart rest and general downtime for the cabbage.

Now that you've got the rack-time logged, what do you do with the hours you have remaining? Strive to squeeze every single mintue for something worthwhile and most of all satisfying. When the day's winding down ask yourself "Do I have any regrets?"

I ran across this site yesterday and recommend checking out the blog post from Craig Weller of Barefoot Fitness in Spearfish, SD

Fuel Up

Today will conclude my first month of M-W-F evening weight training. On those double-up days with Bootcamp in the morning, it's hard to get enough fuel in the tank. I've ramped up intake and thrown in some additional carbs which has helped along with a post-workout dose of Surge. To quote Coach Rut "tastes like cake frosting" Stuff is gooood and gooood for you, get some at T-Nation. Great articles and pics as well.



Weekends are rest time and nothing goes better with kicking back than a pint of your favorite suds. Got turned onto Odell's IPA and the GSB icebox has been stocked since. For those chilly days, nothing beats the thick stuff. No doubt any Guinness is good Guinness but when you're knocking back pints in Lahinch, Ireland they taste like no other.






Props to our NWMSU Bearcats. Hosting North Alabama in the D-II semi-finals tomorrow. Good luck.

Heading out to Arrowhead for Big 12 Championship with GSB Red from the South Leawood chapter

Rico Spotting

It goes without saying... Bootcamp hasn't been quite the same since Rico went MIA. Word thru the grapevine, he's pursuing his culinary passion with a quaint little bistro and lounge. I expect the backroom is filled with barbells and jump ropes.

ToadHoller IronWorks

ToadHoller IronWorks

Trip back home for Turkey Day. Surprise of the day courtesy uncle Kunk who grilled up some fat-back wrapped venison loins to accompany the bird and ham. Throw some of momma Jill's corn-oyster dressing on the side and you gotta recipie for naptime.

Spent Friday morning bumping (drinking coffee and telling stories) around the shop. Ironworks is fabricating a new pullup structure for our Box in the city. Needless to say we got numerous opinions and hairy eyeballs from the locals. Never thought I'd see the day but Rowdy Yates sold Land O' Lakes and retired this year. Not to worry, he kept fishing rites but needing a place to call home, he purchased a piece of ground behind the shop and erected a new shed.

Sign based off Grandpa Neils old truck

Rowdy's new home away from home

In the Zone

Protien, Fat, Carbs. Zoned out on wild Coho salmon topped with a spicy tomato sauce, sauteed veggies and 1/2 avacado in the sidecar. Glass of red vino to wash it down and you're golden.

Props to our NWMSU Bearcats. Advanced to D-II quarterfinals with a last second victory over the much dis-liked Gorillas from Pitt State. Abilene Christian up this Saturday who handed us our jockey straps and only loss this year. Redemption is near !!

GSB Deer Camp 2008

Hezzy, RP, DP

Possum Walk provided us with the best weekend since 2002. We had 5 bucks plugged by noon on Sunday along with a couple of the opposite gender for the freezer.

I cold missed a huge 10-pointer on Saturday evening, Buck Fever got the best of me so we'll keep that story short...still a little steamed. Went back out Sunday morning and setup on Hickory Ridge in a ground stand overlooking an open pasture on the east, leading down to a pond, oak timber to the south and a blackberry and locust thicket to the west. I've taken 4 bucks from the same area in the past. The activity was busy before sunrise with some smaller bucks and does working the thickets and oak timber. At 8:15 I had my attention focused on some does passing 30 yards to the west when I looked back to the south and saw 2 nice identical 8-pointers each herding a doe about 100 yards out. Coming north from the oak timber they were straight downwind of me but considering where their noses were stuck, they weren't gonna wind me. So similar in size, I scoped them both to determine the shooter and picked out a spot 20-30 yards ahead of him and waited until he filled the scope. He stopped to check a scrape and the ol' Savage 99 in 308 cal. blasted out a 168 grain ballistic tip Winchester that found his boiler room.

Got redemption from that episode the night before with this dude, he was corn fed and rutted up with a neck almost the size of his chest. Field dressed at 220 lbs. which qualifies as a new PR for me.

Props to 11 yr old GSB in training, Grant Gibson from the Tulsa Branch. He took his first buck on Saturday morning and followed it up by bagging a doe with a sharp shooting 160 yard strike Sunday afternoon.

220 lbs vs. 180 lbs

Grant, Allen, Adkin, DP, Alec, Hezzy, Kunky, Tanner, RP, Andrew

Turkey Trot

My 9 yr old camera finally shot craps so I didn't get a pic so you'll have to make your own and see what it looks like.

1 lb. Ground Turkey Breast
2 Garlic Cloves
2 Cups Sliced Baby Portobello Mushrooms
1/2 Cup Sliced Onions
1/2 Avocado
White Wine
Salt and Pepper
Olive Oil

Mix turkey with salt/pepper to make (4) 1/4 lb. patties. Brown in large skillet with olive oil until completely cook thru, should have lightly brown crust with plenty of brown bits in the pan. Remove and set aside. Add a bit more olive oil and quickly sweat out garlic, onions and mushrooms for the sauce.

Crank up the heat, Add 1 cup White wine to de-glaze (get all the brown bits up by scraping with a wooden spoon!!) the pan. Let reduce until sauce thickens, approx. 2-3 mins. (pat of butter will add a nice sheen to the sauce) and pour over turkey burgers. Top with slice avocado and dig in. Serve with a side of fresh steamed veggies. EAT TIME !!