Today’s post — with a nod to Sergio Leone — has a few different announcements, of sorts. First the ugly — our upcoming nutrition challenge is going to be delayed slightly. Unfortunately, we aren’t the only gym that planned a New Year’s challenge and the body fat truck was completely booked for all of January. (Go figure, right?)
The bad is that the challenge will be postponed until February, which might even be “good” to those of you who look at it as a chance to further binge. (Definitely NOT my advice, however.) I’m still working on finalizing a date with the truck and will let you know once I know. The date will likely be mid-week, and not to fear if you can’t make the particular day the truck is on site. There is some flexibility for you to show up at another gym’s session, which we can discuss if the visit to Intrepid doesn’t fit your schedule.
Lastly, the good… With it being the holiday season, a member or two asked me for the recipe to the mulled wine I made at the Intrepid party. There was a couple of changes from last year, mainly to increase the batch size. This is about the most that will fit in your standard 4 quart slow cooker:
Wrap the mulling spices in cheesecloth and tie the pouch securely. Place the sachet into the slow cooker and pour everything else on top. Heat on Warm setting for 20 minutes or until the wine and spices become fragrant, then serve.
Each athlete runs 4x400s. Tag out with partner and rest while they run. Post total time.