You know, I feel like I've transitioned." Put it in your words.

Yeah, I mean, after I graduated and after Singapore last year, um, I, I mean, I thought I'd set myself up really well for the next three years.

And going into this first season out of college, it was definitely really interesting.

I knew I had to plan out my, my, my schedule wasn't dictated like the collegiate schedule.

You know, I had to sit down and look at my schedule and pick and choose which meets I wanna, I wanna not only compete at, but which meets I want to put more focus into, um, and, and maybe rest a little bit for.

So, you know, obviously the, the, the World Cups, um, in the beginning of the year, that was just great racing experience and, you know, trying to earn some money.

Then I was focusing on US Open, and then China Open, and then, uh, Mare Nostrum, and then Pan Pacs was ultimately the most important meet of the season.

But I want to hear your explanation.

Yeah.

Um, and you kinda just learn how to make two or three solid recipes, and then you kinda rotate through those throughout the week.

Um, I also do kind of go out to dinner or lunch sometimes.

It's probably 60% of my meals I cook, 40% go out, and that includes, you know, you know, nicer dinners or just getting Chipotle or a sub from the sandwich shop.

Wow.

I don't recommend anyone doing that.

It was not, probably not the healthiest way to do that.

And then it kind of back from, I was just under 200 pounds my sophomore year starting, and then was able to start taking creatine, um, putting on healthy muscle, and now I've been consistently around 215 to 220 pounds, and been able to just learn what my body needs or in what weight I need to be at during training and my races.