A test, of your adaptation and recovery. How many total pul ups have you done over the last week, or squats? What are you doing to recover? Ice? Ice bath? Contrast baths a couple days after? A well placed day off?
Have you been getting adequate post workout nutrition to a) replace the glycogen you need, and b) promote muscle growth and repair? Has your rest been consistent with the number of longer time domain workouts that you've completed?
Use these local-area-focused WODs to their max potential. AND, if you're getting smoked, even when modifying your work, take some rest time off!
Or drive on:
Five rounds for time of:
50 Wall-ball shots with 20-pound ball to ten-foot target
25 Pull-ups
Pack a lunch...
And while you're resting: There was a question about the pressure cooker chow. It's easy, but it takes a little time. Two and a half pounds of roast, chopped into about 2 inch pieces and lightly browned (that's where you "make your chedda'") in olive oil.
Brown the meat in the pressure cooker then take it out, chop half a large onion and saute it in the meat drippings, adding a quarter cup of red wine to deglaze the pan (we're still paleo here...). Dump in the meat on top of that, then add two cups of beef broth.
Put the lid on the pressure cooker and cook it on high until the thimble on top starts jumpin' and spittin'. Cook for another 15 minutes then shut it off and let all the pressure out like in the video from yesterday. Pop the top, add the other half of the large chopped onion, two chopped zucchini and two chopped squash, a couple small red potatoes, some thyme, a bay leaf, and a cup of diced tomatoes (canned type).
Put the top back on and once it's back up to cooking temp, cook it for another 15 minutes. If the smell isn't making you hungry by then, you're dead. Turn it off, bleed off the pressure and pop the top and let the grinding begin.
The only way to screw it up is to brown the meat too long. Or to drink too much of the red wine...