The Olympic Weightlifting ENJOYMENT FACTOR!

One aspect of Olympic Weightlifting that people enjoy is the lifts themselves. The Enjoyment Factor is very important for consistency over time. People enjoy the feeling of the barbell being weightless as they drop underneath it or they enjoy the speed that it takes to complete the lift or maybe they just enjoy mastering a technical skill. For most people there is a larger sense of satisfaction that comes from successfully hitting a personal best in the snatch or clean and jerk than finally getting those 19 inch arms or something along those lines. These are just some of the benefits a person can come to expect from participating in Olympic weightlifting throughout their life. Hopefully, this also cleared up the ignorance on the safety and injury aspect of Olympic weightlifting. Participating in Olympic weightlifting is a fun, safe and enjoyable experience that everyone should get to know!



A solid effort from Zeb (above) on the old Olympic Barbell Snatch!

Workout of the Day
DANIEL
In memory of Army Sgt 1st Class Daniel Crabtree who was killed in Al Kut, Iraq on June 8, 2006.
For time:
50 pull-ups
Run 400 meters
21 thrusters, 95 lbs
Run 800 meters
21 thrusters, 95 lbs
Run 400 meters
50 pull-ups

"The best looking-glass is the eyes of a friend." Irish Proverb

PALEO RECIPE
“Apple-stuffed Veal Chops”
4 servings
4 veal chops, 6–9 oz, trimmed of excess fat
2 large apples
1/2 lemon, juiced
2 tablespoons golden raisins
1-1/2 teaspoons ground cloves
Freshly ground black pepper
1 tablespoon olive oil

Using a very sharp knife, make a pocket in each chop: slit horizontally, from the outside edge to the bone, cutting through to within 1/2-inch of the edge. Quarter, peel and core 1 apple. Cut into 1/4 inch slices and toss the apple slices in the lemon juice. Add the golden raisins and 1 teaspoon of ground cloves. Mix together well. Spoon the apple mixture into the pocket of each chop, dividing it equally between them. Secure the slit edges with wooden cocktail sticks. Sprinkle the chops with the remaining ground cloves and season well with freshly ground black pepper. Heat the oven to 225 degrees F. Heat olive oil in a pan, add the veal chops over high heat for 2–3 minutes on each side, to brown and seal. Lower the heat and cook for 10–15 minutes on each side, until cooked through and the juices run clear when the meat is pierced with a sharp knife. Peel and core the remaining apple. Slice into rings. Transfer chops to a warmed serving platter and keep warm in the oven. Add the apple rings to the pan and heat gently, turning carefully so that the rings do not break up, until golden brown. Arrange the cooked apple rings on top of the chops, serve the apple-stuffed veal chops immediately.

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