I’m currently the biggest I’ve ever been with the level of conditioning I have, I’m hard with definition and have striations in my ass, hams and triceps, now I’m not in comp shape sure I have body fat but I am not fat, I am hard to the touch and am tipping the scale at almost 175lbs at 5ft 2. I had a look at some of the competition and I do respect anyone that does sessions but never call me a fat pig again, after what I saw some were fat and many looked like figure gals however if that’s what you enjoy great,but now I can understand why guys want to see pictures all the time as yrs ago that never happened.
In an interview with the Tamil channel Sun TV , held shortly after the release of Enthiran in October 2010, the film's lead actor Rajinikanth revealed that Shankar , in 1996, following the release of his Indian , had approached and pitched three storylines for him to consider for his next venture. Rajinikanth was impressed with two of the scripts and agreed to star in the films, which became Sivaji (2007) and Enthiran (2010). The third script narrated by Shankar was centered on an aspiring bodybuilder who would later turn into a deformed hunchback following a freak accident. Rajinikanth was sceptical of it and refused it.  [a] Following the release of Nanban (2012), Shankar revived the project with Vikram in the lead.
PREPARE IT: Although many gadgets promise an easy way to separate the yolk from the white, the quickest, easiest method is to simply use your own clean hands. For this six-egg-white omelet recipe, crack six eggs into a medium-sized bowl. Next, using clean fingers, lightly grasp the yolks, lift them out one by one, and discard. With a fork or whisk, whisk the egg whites with salt, pepper and any of your favorite herbs until well combined and a few bubbles have formed on top. Spray a medium nonstick skillet with cooking spray. Place it over medium-high heat and add egg whites. After about 15 seconds, reduce heat to medium. Pull in on the edges of the omelet with a spatula and slightly tilt the pan so the uncooked egg runs under the cooked portion. Continue this around the perimeter until most of the uncooked egg disappears. Then fold the omelet in thirds, as if you're folding a letter to fit it into a business envelope. Using the spatula, carefully slide it from the pan to a plate and eat it immediately.