Honestly, my mental state has been unstable and unclear(?) - motivation has been on the ground. I have slowed on my workouts, and my usual endurance has drooped. I have not kept up with hydration either, and the weather is getting warmer too so water is definitely much needed. But! I'm taking a deep breath to reset and keep going - went for my weekly barre class and my dear teacher got us dripping sweat. Plus, dragon boat training is coming back up as the team starts planning for the year's races so all the more I'll to keep up with my workouts. I'm holding all the love and energy that this community has shared and continue to share, to keep going. Wherever you are, I hope you're taking care of yourselves.

I’ll start first. 1. No bs advice. Has synthesised all modern advice 2. Embodies the result. Jacked af 3. Family man. Takes good care of his daughter 4. Real results 400+ case studies 5. Honest, straightforward, trustworthy. Good character What about you!?

I usually drop off the already shredded daikon and carrots to my mom and never really see the full process of how she makes this. One day she teased me and said, “You want to learn? So if I pass, you’ll have the recipe.” I immediately told her, “I never want you to pass — I want you to make this for me forever.” This recipe is more than pickled vegetables. It’s love, tradition, and moments I want to hold onto. I hope you enjoy this as much as I do. This is a staple in my fridge. Ingredients - Daikon radish: 2,031 g, julienned - Carrots: 1,123 g, julienned - Organic cane sugar (Sugar in the Raw): 3 cups - Distilled white vinegar: 1 cup - Water: 3 cups (for boiling the brine) - Salt: 1 tablespoon Instructions: 1. Prep vegetables. Peel and julienne the daikon and carrots evenly. Set aside in a large bowl. 2. Make the pickling brine In a pot, combine water, vinegar, sugar, and salt. Bring to a boil over medium-high heat. Skim off any foam that rises to the top for a clean brine. 3. Cool the brine. Remove from heat once sugar and salt are fully dissolved. Let the liquid cool completely (important for texture) 4. Jar the pickles. Pack the daikon and carrots tightly into clean glass jars. Pour the cooled brine over the vegetables until fully submerged. 5. Rest & store. Seal jars and refrigerate. Best flavor after 24 hours. Keeps well refrigerated for 2–3 weeks. Notes - Glass jars give the best taste and longevity - Crunch improves if vegetables are fully cooled before adding brine - Great for bánh mì, rice bowls, lettuce wraps, or protein plates