On my way home I talked my daughter through putting the steaks in the sous vide bath. The potatoes were prepped. The broccoli loaded in the steamer. The dog needed to be walked. When I returned, there was 25 to 30 minutes before the steaks would be ready to sear.
I had 25 minutes to workout. What to do? It was leg day with a tired lower back. I did six sets of Hatfield squats with the safety squat bar working up to a 2021 personal best. I alternated them with four sets of glute ham raises. I began doing glute ham raises again with the hope of bringing up my deadlift and getting a few more reps on the car deadlift May 2nd. If I can build back up to sets of 20 hugging a weight or holding it behind my shoulders, my deadlift might be up to the task.
I was done. I washed my hands, put on my apron, and got the food ready to be plated.
The first rep is always the hardest. I would not have fit this in if not for the accountability of the event. I have thirty-two days of training to go.