Life in Tokyo

I’m at the Gym, earlier today, looking at the people working on a Friday lunchtime and realising I’m the only one sweating. The women either side of me are perfect, thin specimens with co-ordinated clothing and beautiful hair and yet neither of them perspire at all. They run like mice, all scurry in the legs, yet neither appear to expend any calories at all. I’m dripping after my first 500 metres of running and it gets worse, I begin to smell unpleasant at 3k and decide to put in a 5 % gradient for the penultimate mile to give my legs some variety. As the pair get off I realise I probably pissed them off by taking the treadmill between them and preventing them from talking, and the look one throws back at me as she leaves is enough for me to consider giving the finger back. No, that’s not polite, but I can sure as fuck think it after the event.

My second major objective in 2017 is Persistence, which means running until legs ache and body drips. I don’t care what I look like in the Gym, I’m there to work, not win a beauty contest. Doing life properly is accepting that occasionally I do have to look decent, but at all the times in between it’s a frippery that’s not necessarily needed, especially not during exercise. I really don’t understand people who turn up, do the minimum amount of work and go home again. I do understand however that sometimes people do shit to make them feel as if they are making a difference to their own lives, and if that involves you never wearing out running shows or getting holes in the ankles of your leggings because you’re a fucking short arse and they’re always too long? Honestly, totally fine.

You are what you are, and this is what it is.

westsidestory

As time goes on, I want to spend less time being something I’m not or will never be. There are better things to be doing, after all, than pretending to enjoy not eating. I fucking love my food, and despite trying my damnedest to lose half a stone (quite possibly more) and keep it off in January I am going full into cooking my own stuff and making more sensible meal and menu choices. I really would like, if I can, to cut out as much junk for as is conceivably possible going forward. It will be interesting to see how far I can take this and how much is achievable considering my current lifestyle choices. This is probably the biggest step in the dark I’ve taken for a while, but already it is bearing fruit.

Yesterday was a passable Chicken Casserole I’m already planning on making better. Tomorrow will be Pulled Pork. None of this will get me on Masterchef, but it’s a step towards further autonomy and helping make the most of what we have available. That’s all it ever has to be, one step after the other, until you’re not afraid to run.

I learnt how to do that in 2016. Now I can, there’s just so many new places I can go.