Get into the Zone with the Magic of Rituals
In the last article we had you utilizing positive cue words or positive cue statements prior to the serve and service return. If you use these positive cue words/statements each time you are serving or receiving a serve you will begin to develop a ritual. You can improve your ritual by adding a physical component by, for instance, bouncing the ball three times prior to every serve. For my ritual I like to bounce the ball three times and repeat “grip, breathing, ball” in my mind. Since I have done this ritual for over a decade I have discovered that I can enter the “zone” quite quickly now. Whereas prior to practicing a ritual it was a rare occasion that I entered the “zone”.
Yes it’s true; you can be taught how to get into the “zone”!
For those of you who are new to this “zone”, it is a place of complete present focus where time seems to stand still and nothing seems to break you out of this hypnotic-like trance. When you are in the Zone all your shots are proper tactical choices without you actually thinking about them — your breathing is non-laboured and natural — your footwork is like that of a cat — and your emotions are “Vulcan-like” (for any Trekkie fans), that is, nothing seems to phase you.
Can you stay in this Zone? Yes, sometimes. Is it easy to get into this Zone? Not always, but with regular practice it does get easier. The key to the Zone is not thinking about it, but focusing on the ritual, doing it over and over again. I’ve found for myself that the more that is on the line in the game and the harder that I am working, the easier I get into the zone. In advanced level squash we are physically working-playing at a high physical & mental level, so it is not always easy to get into the zone if you are not consistent with your ritual.
If you are consistent with your ritual you will find that time has suddenly slowed down… and you may stay in this slower state of mind/body until the match is complete.
Start practicing now and you will find yourself in this higher state of consciousness on a more regular basis — get zoned in with rituals!
Next Article: We will look at the winners and losers of the game (P.S. you need never be a loser again!). Until then, happy squashing!
TCC Squash Professional
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TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
Seafood Chowder | 9
Salade Tatin | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg
Steak Tartare | 15
Horseradish cream, capers, shallots, cured egg yolk
Pan Seared Scallops | 16
squid ink aioli, kohlrabi slaw
Hamachi Crudo | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice
Caesar Salad | 13
romaine, white anchovy, parmesan cheese, crouton
White Anchovy and Burrata Toastie | 17
rye bread, olive oil, basil tomato confit
Salad Maison | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Asparagus and Prosciutto Salad | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing
DAILY SANDWICH | 16
served with choice of soup, salad or fries
Seafood Cobb Salad | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing
Rossdown Free Range Chicken Salad | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Club Bowl | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25
Tamari Sablefish Rice Bowl | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette
Agadashi Chick Pea Fritter | 27
mushroom broth, enoki, baby bok choy
Sesame Crusted Rare Ahi Tuna | 29
edamame succotash, unagi glaze, crispy leeks
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capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries
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ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries
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Charred Hanger Steak | 29
whipped potato, brocollini, sauce bordelaise
Pappadelle Sauce Vierge | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8
Wild “Pacific Provider” Pacific Salmon | 35
tamari wild rice, bonito aioli, crisp seaweed
Chorizo Crusted Halibut | 42
roasted pepper emulsion, amaranth salad, mint chimicurri
Saffron & Carrot Gnocchi | 27
brown butter carrot puree, pinenut crumble, gruyere
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Vegetable Minestrone | 7
PACIFIC FISH CHOWDER
Salmon, Basa, Ling Cod & Clams | 8
Breakfast Pizza | 15
prosciutto, sunny up egg, crème fraiche
tomato, naan bread, petite salad
served with soup, salad, or fries
Baby Shrimp & Crab | 18
arugula, cherry tomato, cucumber, egg
romaine, russian dressing
Seafood Pot Pie | 22
salmon, ling cod, scallop, prawn
puff pastry, rose sauce, side salad
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!