I really didn't think I would get it.

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Dragging hard.  I have, at least, been doing medicine, brushing teeth, feeding and tending the girls and their boxes.  More than that is a struggle.  Finally, today, I hit the dishes.  After a fresh hot rinse, I just finished them right then.  I even put a fresh load in to soapy water.  Few dishes, as I have explained, but there are always more, always.  Then I dragged my reluctant butt out to the garage, pulled the Xterra out, cleared the bench, got the ten pounders from the back seat floorboards, and tinkered with the weights.  Then I let it rip.  Not much rip, but it was what I had, plus a bit.  I'll try to hit them again Saturday.  Monday I am planning on a hike.  I am not sure whether to take it a bit slower and try to go longer, or hit what I have already done.  I would like to hit the whole path, which is 3.7 miles, one way.  Not sure if I am up to it.  That is getting close to my goal of ten miles in a day.  The goal is ten miles a day for two days in a row, mind you, and with gear.  A 30 to 35 pound pack is not full kit.  And this isn't even quite ten miles.  But... it's a start.  And there are much steeper paths off it, which could add mileage and difficulty.  I know I am not up to those yet, either.  But it's there.

I am hoping to finish off the dishes before bedtime.  More reading.  It is something to do.  Plus I'll like to look over the book about butchering.  It's more of a technical manual, so it won't be exhilarating, scintillating, fair.  Just something to begin wrapping my head around the start to stop process of getting food off hoof, bone, out of hide, and then parsing it out.  Reading helps a bit, videos can help, but the real thing is the only way to get notions truly cemented.  Butchery is not for the timid, or even the weak.  To do it yourself, however, is more honest.  So many hide behind those who feed and protect them, living in fantasy.  That time is near an end.  Don't spit on me, bro.  But then, that's why I am leaving.  Part of it.

The bean sprouts got a couple of spots of sun, and greened a bit.  I don't think they green all that much though, it might not be necessary for these types.  I did get those in, rinsed and drained very well a final time, then into an airtight bowl and into the fridge.  Not sure they taste all that much different than alfalfa, but the texture is different.  Hmm, I'll probably try to green them anyway, the next time or two, if the sun decides to come out more normally.  Just curious.  I'll probably have a bowl of mush, some of each type of sprout, and a brot along with that.  I'd still like to try some of the spicier sprouts, you can keep the ones that taste like regular green peppers though.

Yeah, a bit of reading.  Then reading from another source.  Finish off the dishes.  A shower, then a bath?  Yeah...  Hmm... a meal in there first though.  Oh... I've been working the 200 pound grips, and the 150 to finish the exhaustion stage.  I had my first click today, completely closing the 200 grip, but just with my right hand.  My left is lagging.  I always thought the left hand was supposed to be stronger on right-handers?  Not so much, or at least not in my case.  I'll keep going.  When I can do three sets of ten clicks in each hand with the 200, I'll move on up to the 250 pound grip.  If that goes as fast as this, I may need to order the 300 not this coming, but the next month after it.  *squeeze*