I had no idea where to begin when I embarked this journey, so I called the director of the nutrition program at Syracuse University to gather the data to see if this desire and dream of mine was even a possibility.  I remember thinking to myself before punching in her telephone number that since I had already earned a BS and a MBA, that I would probably need approximately one semester max filled with a few nutrition / science related courses to start the master’s program at SU.  Wrong I was with a capital W!!!

My jaw was practically dragging on the ground after my initial conversation with the director of the master’s program.   I learned that I was way off base with my initial calculations of the preliminary coursework I needed before I could even think about filling out an online application to SU. Not only was I told I needed to take a gozillion science and nutrition related classes that were not appearing anywhere on my current transcripts; but, I needed to take the GRE- no exceptions, ifs, ands, or buts about that.  I’m telling you that GRE was almost a deal breaker for me and if you could surmise from my last post, I sucked it up and took it bitching, screaming and complaining the whole way.

I was overwhelmed with questions and decisions to make and never thought that this dream would ever become reality because  it was going to take much longer than I ever imagined and that three letter word- GRE.  Of course, the cost benefit equation popped up several times in my mind which was equally important if not more important in the overall decision process.  Tim and I have both worked full-time since we got together and were accustomed to a two paycheck family and I never in a million years thought that we could survive on one paycheck.  I guess I was wrong.  As the saying goes, you can do anything you want to if you put your mind to it.

Once I got over the initial shock of how long  and expensive this new career educational process would take, I formulated an action plan outlining the  pre and co requisite coursework I needed so I could get from point A to point RD in somewhat of a reasonable timeframe.  Believe me, I begged and groveled with many of the colleges I spoke to about my desire to “getter done faster” and they kept telling me, “no you can’t do that”.  Entering the field of dietetics is very systematic and sequenced so that you can’t run before you can walk and you must follow all of the rules before you proceed.  Trust me, I devised several compelling and convincing ideas to expedite the process but for some reason nobody wanted to entertain those creative suggestions.  It basically was the schools way or the highway and I made the decision to follow the schools outline.

My journey started here:

Semester 1- Spring 2012 

Anatomy & Physiology I w/ lab

General Biology w/ lab

Nutrition in Health

Elementary Algebra I – don’t laugh- the college made me take it – too many years had passed since I took a math class and the registrar’s office was never going to allow me to enroll in required chemistry class without Algebra1 and Trigonomety. Secretly, I was ok with this because it was going to be a nice refresher for that horrific GRE.

Semester 2- Summer from hell 2012

Anatomy & Physiology II w/ lab

Semester 3- Fall 2012

Quantity Food Preparation & Service

Applied Food Sanitation

Intermediate Algebra w/ Trigonometry- there it is again.

Health Field- (nutrition course)

Medical Terminology

Semester 4- Spring 2013

Chemistry I w/ lab

Food Service Management

Food Selection Preparation & Service w/ lab

Photography- obviously not needed but why not, right.

GRE- not a course, just a test and by now you probably are on to me – this was the only thing in the process I procrastinated on until the last possible moment and deadline.

Semester 5- Summer 2013 – TBD if it is another summer from hell

Chemistry II w/ lab

Fall 2013-Spring 2015 – Syracuse University here I come for graduate studies in Nutrition.  

Post Spring 2015 – Dietetic Internship – and I have definitely peeked at Oh, the places I could go to satisfy this requirement.   Napa Valley, CA, NYC, and I’m hoping something in Hawaii will make it to my top 5 choices.

It’s happening! I am starting graduate school in the fall at Syracuse University and I couldn’t be happier! Time flies when you are having fun.  Going back to school as a full-time student has been both a  blast and eye opener! I have really enjoyed the courses and stimulating my brain again.  I have even met some wonderful young minds throughout the process that keep me young and on my toes.

I’m not going to lie, I don’t think that I would have ever survived this curriculum the first undergraduate time around. Probably would have changed majors after the first semester.    You need some serious discipline and solid studying habits if you want to succeed in nutrition or any related science field.  It seems that A&P and Chemistry are the filtering out courses for those individuals that choose happy hours over study hours.   Not that there’s anything wrong with that.

I know it’s been a long time since I posted anything on Fittitude Freedom.  My erratic full-time school schedule, new job, and everyday responsibilities consumed so much of my free time, I had to send Fittitude Freedom on an uninterrupted cyber vacation. I am happy to say that it’s almost over and it feels good.   Only one more final exam on the agenda for tomorrow and I will be officially D-O-N-E!  Let’s party!

Here’s a few photos of what I have been up to.  I plan to elaborate on the details of most of these photos in future posts to share the fun and not so much fun I had along the way.  It’s almost all good.

Introducing….

A line cook or as the French call this position in the kitchen “The Grillardin” in the Classical Brigade System… Don’t you think the french version of sweating over a hot grill and  flipping burger position sound so much more glamorous?

Flipping Burgers & Grilling Philly Cheesesteak Sandwiches

A Front of the House Restaurant Manager

Me w/ the kitchen manager

A waitress

A photographer

A chemistry student

Avogadro’s number

A rainbow of colors

And last but not least…. The world’s biggest GRE loather

 At the end of the day semester, all the craziness was worth it and most of it was fun.   My schedule was all over the place so much that I had to have daily calendar alerts to notify me where I needed to be and what time I needed to be there.  In fact, I had to create Tim his own schedule so he had some idea of my whereabouts.  Just about everyday he would say “good luck on your test sweetie” because he had no idea if I were coming or going and he wanted to cover all bases.

There you have it, the highlights of my life and why FF has been incognito for a while.

Have a wonderful day!

You have probably figured out by now that I must be busy or something since I haven’t posted a peep in long time.  My silence does not mean that I don’t wont to say anything, it just means that I am having a hard time finding a chunk of time to write a blog post.  And I am not going to throw pictures of my food diary with one line captions out there just to say I posted something.  I would rather not post anything than to publish that kind of fluff.

It seems like that in the blink of an eye, I went from having chunks of free time to a jammed packed schedule with little or no time to blog.

Here’s the scoop about what I have been up to.  Three weeks ago I started a brand new half-time job and full-time college school schedule all in the same week.   I was really psyched to land this job because it is in dietetics (the reason I am back to school as a full-time student) and I will be working with an experienced Registered Dietitian.  The job I am doing is a job that I have no prior work experience, so I needed to be trained from square one.  I’m finally feeling acclimated to what my primary responsibilities are so now I can take a deep breath.

On the school side of things, I am at school 2 full days and 3 nights.  I know, crazy.  It was the only solution I could come up with to accommodate the job I wanted and the classes that I needed /wanted to take.  Seriously, most of my courses are necessary because they are the final pre requisite undergrad classes I needed before I can move on to the Master’s program.

Digital photography is my own doing.  I’ll be honest, I started to hem haw about dropping it to free up one evening.  In fact, my intention on the first night of class was to make a decision on whether or not the class was a go based on the workload and amount of out of class time commitment.  In the end, I didn’t drop it….photography is going to be fun and I am learning how to use the crème de la crème of photo editing software, Adobe’s Photoshop.  And who cares about the grade, right?

Our assignments so far have been fun and have forced me see things and think about the camera in a whole new light.  With light, of course, being the operative word.  Another bonus is that Tim and I are spending time together with these assignments so it’s a win win.  Soon, I will share some of the pics and you can tell me what you think.

Other than that, I have been running sporadically.  Sporadically only because it was my decision not to lace up and head outside. I don’t know what happened to me but if it is really cold,  snowy, windy, icy, and just plain nasty, I take a complete rest day.  There was one week not too long ago that I ran only one day.  I admit it, I have turned into a wimp!!  After falling on the black ice last year and being sidelined for a year, I’m not going to chance it.  I also decided that running is not the most enjoyable thing to do when the wind chill factor is below zero and the winter wind is whipping at your face.  Even with my jason mask, the wild wind still finds a way to seep through the neoprene crevices.

I am still planning on signing up for the Tipperary Hill’s Shamrock run for only fun this year and I am still on the fence about a spring half marathon.  I have to wait and see how my life settles down.

One day at a time, right!

Do you have any races in the near future you are training for? Are you ready or not to toe the starting line? Share, share in the comments.

I have run this race approximately 20 times and never thought that the day would come that I would have to worry about getting in.  Boy, I was wrong and I am so glad that Tim insisted we register on opening day.  Last year, the race sold out some time in March which I thought was record pace for sell out but c’mon now I have to mark my calendar every year with a reminder to sit by laptop with fast fingers to ensure a spot. Oh well, that seems to be the trend with road races and triathlons.

I am happy for the city of Utica and the organizers of this race because IMO it is one of the best 15K’s in the country.  Boilermaker is near and dear to my heart and is one of my favorite races of all time.  This is the race where I PR’d in the 15K and received an age group award which is probably my favorite award of all time.   In case you were wondering, my former last name was Iacuone and this is my finishing time and place in 1994.  I was 29 years old when I ran this race back in 1994 and if a miracle happened and I ran this same pace this year, it would place me in approximately the same overall standings (450-550th overall).  I would have to kick up my running pace a couple hundred of notches again to see those mile pace numbers is the 6′s and I don’t foresee that happening.    A girl can only dream!

1994 Utica Boilermaker 15k

Utica, NY

July 10, 1994

536 Kathleen M. Iacuone Syracuse        NY

8/182:F25-29 F#  47 1:03:32  6:49

Besides the awesome fans lining the entire 9.3 miles cheering all the runner’s on with festive music blasting, where else can you find a race that puts on the most amazing post race party serving kegs of beer at 9am on a Sunday?  Anywhere? Anywhere? Bueller?

Last years Boilermaker race was a joke for me and I had no business running or should I say walking most of it.  I did finish and paid the price for my idiotic decision to run this race by not being able to run for 3+ months after.  BIG mistake!

As I mentioned in a post a few weeks back that I am happy to be running consistently again.  I am consciously restricting myself from too much too soon and too fast mentality.  Therefore, I have no race expectations for myself besides finishing.  I will tell you that I am running/jogging or walking the Boilermaker, duh! and the 4 mile Tipperary Hill Shamrock – Run -duh because I’m Irish and haven’t missed one of those races since inception.  I have contemplated a half marathon late March but will not make any decision until closer to race day.

Part of me wants redemption in the finishing time category for both the Boilermaker & Tipp Hill races because of my disappointment with both of them last year.  I am not sure if I posted anything on this blog after the Tipperary Hill race; but this is the race when I first experienced the inability to run or walk another step at mile two of the race (literally- my legs did not move for minutes). I managed to finish but my time was nothing to write home about.

I decided that I will make up my mind of what my body will do come race day.  I’m definitely not going to jinx myself by proclaiming any lofty time goals to the world. If I feel great and just run, I will be happy.   I just have to accept the fact that I may not post times like I used to and certain runner’s that I used to place in front of will run right by me.   More on that topic in another post – can you tell that I’m still coping with the finishing time issue.. but every day it gets better.

Making strides is where it’s at for me now.  Can’t say if my mentality will change in the next couple of months on the racing forefront but we’ll have to wait and see.

Please let me know if you are running Boilermaker this year?  Did you make the final cut? What about your thoughts on all these good races selling out like there’s no tomorrow.. love it or hate it?  Love to know your thoughts.

Maybe it’s just me, but the last thing I want to think about right now is another holiday.   Wouldn’t it be nice to take a moment and enjoy today, New Years Day without all of these reminders that it’s time to start thinking about another day of celebration that’s over a month away.

I’m not going to bore all of you with any self-improvement, organizational or weight loss resolutions that I have set for 2013. Besides, why would I want to set myself up for failure when it is a well known fact that most resolutions are broken within the month of January.  If you don’t believe me, check out how easy it is to secure a treadmill without waiting at your local gym come February.

Every day is a new day and for me, and my personal, professional, ant athletic goals are constantly being set and modified as life goes on.

With that said, I will tell you that I am psyched about the goal I accomplished today.  I ran a 5 mile Resolution Run and that it felt really good to safety-pin a bib number to my running jacket. It’s taken almost a year to get to this point of running without any walking breaks so to say that I was excited is an understatement.   The weather this morning was typical for Syracuse, NY this time of year… cold, windy, snowy, and slushy roads.  And the 5 mile course was a lot of ups and downs and it was a great feeling to be able to jog down those downhills.  Although there is no official timing for this run, I know that my watch recorded the fastest pace per mile that I have run since the infamous fall on the ice last year.

Goal accomplished for today and I will have to wait to see what challenges I can tackle tomorrow.

Have a wonderful New Years Day! Take time and enjoy the moment.

As always, comments are always welcome.

During my mid 20′s to mid 30′s, I ran just about everyday with a group of ladies that I met through one of the two running clubs in Syracuse.  All of us had a passion for running and were experiencing the triumphs and trials and tribulations of our careers, relationships and running goals.  The weirdest thing about this group was that we all worked in some facet of the healthcare industry.  Our healthcare running group represented one executive from the health insurance industry, a physical therapist, a research guru for Upstate Medical University, a professor for Upstate Medical University and me- a medical practice administrator/consultant.  You probably can guess that our conversations included some heated discussions involving the health care crisis.  Yes, that topic has been around for a long long time.

Everyday between 5:00-5:30am we would all gather outside K’s house in the Syracuse University neighborhood and run at least 8 miles at a pace faster than my current race pace.  Usually Tuesdays was dedicated for speed work which was a double workout with track in the am and tempo run in the pm and the dreaded long run saved for Sundays.   It was a perfect mix of runners with marathon pr’s from 2:45 ish to 3:15ish.  I always felt like our group was a balanced mix of runners all trying to have fun with the goal of improving our finishing times.  We all ran at a comfortable talking pace for our daily workouts and respected each others PR’s and race goals.  However, when it came to speed work and the last two miles of the long run, it was fair game to run your heart out with no regrets or questions asked.

I’m not exactly sure when our group began to dwindle but career obligations, family, kids, moving out of the neighborhood impacted our daily get together.

Slowly but surely our group disintegrated and we were down to 1-3 of us meeting randomly on the weekends for the long run.

Fast forward a few years and I was running with Tim on a regular basis.  Tim was so kind to take up this crazy sport so I wasn’t running by myself in darkness during the middle of our grueling winters.  Trust me, it took us awhile to find our running groove and I must admit that I was not the best running partner.  Often, I would run ahead of him and circle back to him and offer words of encouragement like “c’mon you can do it! your almost finished”.  Please take note that I realized that the zigzagging back and forth is not a nice thing to do to someone who is just starting to run or with a person that is much slower.

Now that I am slowly but surely getting back into somewhat of a regular running schedule, I  have opted to run by myself until I am confident I can keep pace.  First of all, I don’t want to hold back Tim or another runner from their regular training pace schedule. And secondly, I don’t want my competitive side to tack over and run too hard and reinjure myself.

For the time being, it is my pace right now and I can only hope to be your pace (whatever that is) later.

Have you ever ran with someone much slower or faster than you out of pressure or obligation?  Tell me, do you find it difficult or energizing to run with a group? I would enjoy to read your thoughts and comments on this topic.

No, I didn’t misspell the first word in the title to all of you who were wondering.  It’s actually what I became when I was sidelined with my mysterious running injury in January.

For those of you who know what it is like to be forced to take off an extended period of time from the sport you love to do can relate to how much not running really sucked for me.  However, after a few months of pushing my body to its limits and thereby making matters worse, I finally came to my senses and told my body enough was enough and it was time for it to take an extended vacation.

At first, the time off with absolutely no exercise was excruciating for me.  It seemed like the whole world around me was training so much and running race after race and I was just a spectator cheering them on.  More specifically, the main reason I was even at these running events was to support Tim.  He was racing week after week and setting new PR’s at about every distance imaginable. Just because I wasn’t racing was no reason that he needed to waste all of his hard training miles.

Then something miraculously happened to me.  I realized that I started to enjoy my new role as a cheerleader/ pseudo photographer at races.   I don’t know why I came to terms with it .. perhaps not having to race in 90 degree temperatures with 100% humidity,  no pre race nerves, or simply because I could eat and drink whatever I wanted the night before had something to do with the revelation.

Toward the middle to the end of the summer I started asking Tim if he was planning on running a fall marathon. Tim was consistent with his non-committal “we’ll see” response every time I asked him about the marathon up until a week before the actual event.  I know, frustrating.  That is when this coach potato started to exercise her mouth that was still injury free.

My remarks and suggestions were innocent at first. I started critiquing his training plan and offering my .02 of what he should do knowing that there was a good chance that he was secretly thinking about running the Empire Marathon.    It’s not like I am any kind of  real coach or anything, but my gut and running experience knew what his training program needed in order for him to break away from the hovering 4 hour barrier he has run for several marathons.

Tim and I would often joke about me being his coach from time to time.  In fact, I recall a few times that he called me Coach K instead of Kathleen or Roo.

Just so you know, Tim didn’t and doesn’t need a lot of motivation, guidance or coaching when it comes to running.  He is diligent and consistent when it comes to his weekly mileage and needed to work only on his long runs and speed.

On November 11, 2012, Tim’s hard work paid off by running a PR of 3:42 at the Harrisburg Marathon.  I like to think that I had something to do with his amazing time but it was all Tim.

I do continue to establish running goals for Tim and have started the process of researching spring marathons.   Coach K is plotting for a BQ time.   shhh – don’t tell Tim.

Have a great weekend!

It seems like a million years ago since I posted anything on Fittitude Freedom so I wanted to check in and say hi.  I’m sure you all are accustomed to these breaks by now and are aware from time to time how life has a way of changing the direction you are going and the things you are doing.

 It’s hard to believe that another semester is over. Two down and how many more to go?  I just finished up with my final exams yesterday and it feels great.  I do know now that I am even more confident that I am moving in the right direction for my career.  Unfortunately, there is no fast tracking this goal of becoming a registered dietitian so I just need to relax and enjoy the ride.  I’m trying to finalize my schedule for next semester with the nutrition and food services courses I need; but, you will be happy to hear that I am definitely taking a digital photography class.  That means that you can expect some prettier photos on this blog come the new year. Well at least we can all hope for some better pics besides the ones that I normally upload from my iPhone.

I am happy to report that I am running consistently again. Not that I want to jinx myself by announcing that news to the world, but it feels good to hit some pavement again.  I finally transitioned to more runs on the roads vs. the trails that I spent my summer and most of the fall training on.  It’s a good thing that my body did not reject the road surface because the last thing I needed to do again was to trip over a tree root on a desolated trail because of the dreaded darkness this time of year.   Just because I can run doesn’t mean that I am going to do anything crazy like run a marathon.  I am taking several days off a week and keeping the daily mileage under 6.5 miles.  And trust me, it’s nice to finally see the overall pace in the 9:something minute category again.  Occasionally, I treat myself to a nice sprint at the end of my run on the green of local golf course.  The thrill it is to see sub 8′s on my watch for a 100 yard dash.  I never knew how excited I could get with such a small accomplishment.  If you have ever been sidelined due to injury, you know what I mean. Every baby step counts.

I hope all of you are enjoying the holiday season and finding time to relax with all the hustle and bustle going on.  I just don’t understand where the time goes.  I can’t believe 2012 is almost over.

And did any of you see the Roger Waters / Eddie Vedder “Comfortably Numb” combo last night for the 12/12/12 Sandy Relief Concert?  Two words- TOTALLY AMAZING!!  Now that would be a concert tour I would wait in line for weeks for to get tickets.

Please check in to tell me who was your favorite artist from the 12/12/12 Sandy Relief concert or simply just to say hi in the comments.  Hope all is well!

I kicked my birthday off by wearing this chef uniform for the 3 hour lab I have once a week on Fridays at the Copper Turret Restaurant in Morrisville, NY. Yep, it’s the traditional black & white get up. Reversible double breasted white coat in case one side gets stained, oddly fitting black pants with an elastic waist, non slip black leather shoes ( thank heavens for Dr. Marten’s – they always come in handy when you need a sturdy shoe), topped off with a baseball cap with the Copper Turret logo. No toque with 100 pleats for this gal- I wouldn’t be worthy of wearing such a cap since I don’t know 100 different ways to cook an egg yet. If you are working in a restaurant or with food, there is a pretty good chance that some kind of uniform will be required so I just gotta go with the flow and suit up.

Don’t even think about laughing at that hair net!

Notice the pretty hairnet and no Copper Turret baseball cap. That’s because this day was spent at the Morrisville dairy incubator on campus making mozzarella cheese. Do I hear any yums out there?

Our class arrived at the dairy incubator at 8:00 am sharp with excitement to make cheese. There is only one person that officially works at the incubator and her job is to make fresh cheese for the college and the Copper Turret. What a fun job that must be!

After stepping in this foot bath, all of us approached a large stainless steel heated vat that was filled with fresh milk that was just pasteurized. That is no joke, it is my understanding that the milk in the vat came from a cow that was milked only 3 hours before we arrived. The woman in charge was gently stirring the vat of milk and carefully monitoring the temperature and pH of milk.

Once the milk was at the proper temperature and pH, she added white vinegar followed by rennet enzyme. The rennet enzyme causes the milk to coagulate and form curds and whey which are the needed ingredients to make cheese so in my opinion, the rennet is the magic ingredient.

Lots of gentle stirring and waiting in between each step was going on until the curds were at the desired texture and firmness. The next step was to comb through the curds with a horizontal then vertical curd knife. This cutting process allows the whey to separate from the curd so that after about 20 minutes, the whey can be drained from the cheese vat.

After all the whey was drained, the curd was cut into 8 large blocks to complete the whey drainage.

The next step of the cheese making process is where I came in. The fun part! The cheese curd blocks were cut into much smaller pieces so it was manageable for a novice like me to heat in the microwave, knead, reheat, and finally stretch and form into a mozzarella ball. I forgot to tell you that I had already pre- planned a pizza party for dinner cause the rumor around campus was that we were taking lots of the fresh cheese home with us.

All of the students in my class got to take the mozzarella cheese ball they made home. In addition the remaining curds were put into plastic bags and I think we all took 4-5 pounds of fresh curd. I did ask the instructor how to modify the heating up of the fresh curd part before stretching the cheese because I don’t have a microwave anymore. I have attempted a few different techniques with heating it in hot water but have a long way to go to replicate the same cheese consistency that I stretched in the lab.

I am so glad that I got the opportunity to watch and learn how to make mozzarella cheese. The taste of this cheese was amazing and it probably was the freshest and most delicious mozzarella I have ever eaten.

It is my understanding that it’s not that difficult to make at home assuming you have the right equipment & ingredients on hand. There are several websites and instructional you tube videos online on how to make cheese and I need to check them out before I try this out on my own.

The pizza also came out amazing and I’m sorry I don’t have any pictures of it to share with you.

And just so you know, I didn’t eat my dinner on a tuffet and there were no spiders to frighten me away.

Have you ever made homemade cheese before? If so, what kind.. cheddar, blue cheese, cottage cheese, ricotta, brie, swiss, limburger-kidding on that one? Please share your cheese making experiences in the comments?

Last year shortly after launching my blog, Fittitude Freedom, I signed up for a Twitter account. At that time I had no clue what I was going to do with Twitter, what a Twitter handle was, or how I should use this up and coming online social networking service with my blog. All I knew as that I needed to get with the social media program STAT since my goal was to connect with a captive audience.

Over the past year I have learned the basics and figured out how I could automatically integrate Twitter with my blog to send an announcement out to the few followers I had about when I published a new post. Let me tell you, I was totally psyched when I figured out how to do that. And to astonish you even more, I added Instagram to my social network repertoire this summer. Impressed yet? Probably not. I’m sure many of you out there are light years ahead of me when it comes to using multiple social networking platforms.

Once I got the basics down, I caught the twitter fever. I started following some of my favorite stores, blogs, newspapers, road races in an effort to receive instant news about what was going on in their life and happening in the world. I love the fact that the messages are short and sweet due to the 140 character limit and I can quickly scroll through tweets faster than email or Facebook. And if the title captures my attention, I just click the link to read more. Signing up with Twitter shaved off about 50 pounds from my email inbox.

As of yesterday, I was following a total of 33 tweetors. I guess that would make me both a tweetor and a tweetee, right? Today I am now following only 31. I’m sure that following 31 is not considered alot in the Twittersphere, but in my opinion 2 tweetors were taking advantage of a good thing by sending way too many tweets in a 2 minute time period.

Again, this is my opinion only. If one twittor (Tweetle-Dee) finds it appropriate to send a massive number of blast tweets in a row (let’s just a random number like 25 ), followed by another tweetor (Tweetle-Dum) retweeting the same messages over and over again, don’t you think we lost the whole purpose of twitter? BTW, this is not the first time Tweetle-Dee and Tweetle-Dum have overloaded my tweet home page. Last I knew, Twitter was not a tool to post a diary about your every last minute activity.

I am actually posting this to hear what you have to say about how many tweets is enough in one day by one tweetor? Please respond to comments and share this question with others so I can read what other opinions are on this subject matter. Perhaps I am off base with my line of thinking and need to lighten up.

BTW, please follow me on twitter…. I promise not inundate your Twitter home page with my every minute day to day activities.. Just click on the Twitter icon from my home page.