All odds were against me this morning. Well, maybe not all odds but my WI FI definitely was. And I mean, heck, if that isnt working then I guess you could say everything was against me, since i need wifi to run my workout on my laptop.
Thankfully, I have the one demand app on my phone. I may have had to use some of my data and switch my workout to Thursday's because its shorter. But I got it done nonetheless. With a smile on my face at that. Although, because I had to use my phone I was unable to take photos of my progress. Which always upsets me but I figure I would rather have it done than photos!!! That was plan A. If plan A didnt work I was going to pull out a workout from one of my DVDs! They're getting a little dusty inside my TV stand but I know I always have amazing workouts just waiting for the right moment to be used again.
Everytime some kind of technology is disfunctioning you realize how much you actually take for granted. One simple thing stopped working for me today and I had to rethink my morning. The old me would have probably have gotten so frustrated and just said screw it I'm not doing it today but not anymore and 30 minutes later (and who knows how much data later) I got it done! Wahoo! #cheers
Introducing @tempestbrewingco Green River, a Citra Session IPA with juicy mango and big hops flavours 🌿, and Eildon Days, a light, fruity Sour IPA with El Dorado, Eukanot, and Mosaic hops. These collaborations with @durationbeer and @buxtonbrewery are perfect little late-summer sippers! ☀️😋
"We’ve been making Zinfandel since our inception, and we take enormous pleasure in opening bottles dating back 20 or even 30-years-old still glorious in their development. But let us be clear, we are talking about our kind of Zinfandel.
Frog’s Leap Zinfandel: balanced, restrained, nuanced, subtle, and almost always under 14% alcohol. To make a Zinfandel in the highest form takes great attention to detail in the vineyard, a constant vigilance during harvest, and great care in the cellar. And it takes blending. Nay, not blending, but co-fermentation. The secret to Frog’s Leap Zinfandels (once you get past the 40-year-old dry farmed, perfectly situated vineyards) is the co-fermentation. At the same time, we harvest the Zin, we are also harvesting Petite Sirah and Carignan. We ferment them all in the same tank at the same time which allows us to get the Zinfandel grapes fully ripe, full of sugar and flavor and use the other less sweet varietals to add color and flavor nuance while reducing the overall alcohol content. It’s aged for 14 months in primarily American Oak (very little new), gaining its strength through complexity and character than brute alcoholic strength.
If you know Frog’s Leap Zinfandels, you are in tune with what great accompaniment they make with all kinds of food and how they positively beg you to get out the barbeque. If you don't know our Zins, it's very likely you have given up in despair in finding a drinkable example. Welcome back." ~John Williams, Owner and Winemaker