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rdpixie

London via Belfast

Member Since 2006

Followers 167 Following 149

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Sunday Apr 11, 2010

Apr 11, 2010
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So my first full week at work was awesome but exhausting! I've never worked in a job where I've been on my feet all day never mind throwing in some exercise too! I haven't slept this good in quite some time hehe! I've started a new workout at the gym too which is killer but I'm hoping will help me get towards the physique I'm aiming for. These things combine does however mean in total I'm in the gym over 50 hours a week plus wrestling training! Crazy or what?!?

I was getting a bit down about wrestling for a few different reasons this week however I think I have most of them sorted now and I can only say onwards and upwards from here on in! I had a chat with my coach and my BFF and I think I have just hit a little bit of a slump and will be on the right track again all too soon.

I haven't seen anybody in a million years and have been missing people but hope to be rectifying that soon!

On a positive note I got to see LaFaro play at a sold out gig and it was very kick ass! I also got to go to a WWE DVD screening at the cinema today and me and my friend John managed to score free tickets to go see Smackdown on Tuesday! I so can't wait!

And on Sunday I am wrestling Stephon Smith in an international bout USA vs Ireland at the LDN Academy Show in Chingford! Come on down if you're free!


VIEW 12 of 12 COMMENTS
mark_plus_beer:
No surprise there tongue
Apr 19, 2010
mistress_paine:
Erm, no major "tips" persay, but I usually use this recipie for the red pepper humus:

1 can of chick peas (drained)
2 red peppers (roasted)
2-4 tablespoons of lemon juice (to your taste)
1 1/2 tablespoons of tahini
2 crushed garlic cloves
1/2 teaspoon of salt
2 tablespoons of olive oil
1-2 chilies (if you like a small kick, or leave em out if you don't smile )

throw em all in a blender and blitz!

If you want to make a plain one, just use some of the liquid from the can (you don't need it when using peppers as they add liquid when roasted) of chickpeas (about 1/4 of the tin and then add more if it's too thick).

You can freeze the stuff, and once you're using it, if it's a tad dry, just pop a little oil in there and mix it in xx
Apr 21, 2010

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