I really wanted to go on a hike, so we met some of our gym-goers (plus kids) at Sope Creek trail for an early afternoon hike. It never rained, as was forecast, but you couldn’t tell that by the way we looked. The humidity was as close as it could be to 100% without producing rain, and as a result, all our shirts were soaked from our two-hour adventure.
I asked James to take a picture of us from behind walking the trail. Then he told us to hold still for the shot. That’s why we all look a little awkward in this photo below.
We carried a light snack, water and a few ‘just in case’ ponchos as we wound our way down the trail, which spit us out at Cochran Shoals park, paralleling the Chattahoochee.
As any true CrossFitter would do, we stopped for a photo op at a pullup bar near the end of the trail. James donned a backpack and his infamous $3 aviator sunglasses, which he sported 12 hours straight on Saturday, despite the fact that he was inside 10 out of the 12 hours.
Besides being able to do pullups, Canadian Annie also managed to produce the four beautiful children seen in these pictures–all by the age I am now!
Don’t let Amanda’s age fool you. At 20 years old, she’s more mature than most of my friends.
Somehow I managed to pull up without knocking my hat, which probably means that I could be much more efficient in my movement, or that I was too concerned with the camera. But obviously the latter isn’t the reason, or else I would have avoided making that face.
Gret stood by to cheer us all on, and to save her
hands energy for inevitable ripping fun at next weekend’s competition.
All in all, a great hike, which was followed up with a snack (almonds, cheese slices, plums, watermelon and the sneaking of handfuls of pringles from Annie’s kids) and a quick dip in the hooch by James and the kids.
More than Just Meat Burgers
After the hike, I came home and prepped burgers for a grill out with our friends Lauren and Adam. We typically call our get-togethers meat fests, because of the large varied quantity of meat.
To prep the burgers, I diced up half a large onion, then used our ‘as seen on TV’ chopper to make the onion super tiny. At this point, I could barely keep my eyes open from the burning, which lasted the next 30 minutes.
Then, I poured the juicy onion mush into a container, and added ground pepper and garlic powder. Normally, I’d dice up fresh garlic, but we were out.
Next, I added a little thick worchestire sauce, close to 2 lbs of ground round (85/15) and kneaded everything together.
They turned out great. I think the onions helped them keep their moisture. We ate them sans bun, along with sautéed mushrooms, baked zucchini and pickles.