I passed these sweet ladies at about the 5 mile marker during my recent 10K. They were holding hands and plodding right along.
Of course I immediately had a flash forward to me and Bethany working on our “Ninety by Ninety” lists. I hope when I’m their age I’m also walking 10K races just for the fun of it, while holding hands and wearing a rubber duckie necklace. I may add that to my life list.
And B, I do hope we get to do a race together BEFORE we get to this stage. But the chicago half-marathon is absolutely not going to happen. I think I need to see a dr about this knee of mine.
I realized that we’re “running” the risk of this turning into some sort of athletic blog (which if you know us, you might find hilariously ironic) with all this talk of 5Ks and 10Ks and training schedules, so I decided it was high time I did something that was completely non-athletic: get back in the kitchen.
Schools are out or almost out. The month of May is about to bid us farewell. The weather in Nashville has become unbearably hot. All these things point to the rapid approach of our birthdays and there’s lots left to be done. So I decided this past Sunday night to prepare to cross off several list items by crossing off a list item:
26. Create a daily schedule
I don’t work an 8-5. I’m either out on the road, or I’m home; and when I’m home, I sometimes have trouble managing my time. Read More…
#22 is officially down in the record books. This morning I completed “America’s All-time Best 10K”, the BolderBoulder. Me and 55,000+ others.
It is a very large scale event and I have to say, I was impressed by the overall smoothness. They must have some incredible logistics people working on their team. And as far as me running 6 miles in a row? You know, it really wasn’t that bad. I have to hand it to the old training schedule, which I barely even stuck with. By the end I was taking serious liberties.
Today the weather was perfection. Not to cold or hot, not to wind, lots of sun. The route wasn’t nearly has hilly as I had feared. Jogging with so many other people included the additional challenge of dodging walkers and kids and college boys in ape suits, but it was a welcome distraction. My carefully orchestrated playlist worked really well:
- First, bluegrassy stuff I always jog to… i.e. take it easy, this is no different from any other run.
- Then some tracks off a new alternative CD I just downloaded… i.e. combat boredom with new tunes
- Then 90s hip hop… i.e you really ARE #1. fast tempo! don’t slow down!
- Last of course Hanson… i.e. you got this!
My only complaint was that I needed a couple more hip hop songs to keep up the pace right at the end. Mmmbop came on a little too soon.
My running buddy was Dr J. We’d never actually run together before today but still finished within a minute of each other. Here we are at the starting line:
We conveniently neglected to take any post-race photos. Of course no need because we looked exactly same. Here are my official stats. My finish time was a comfortable 1hr and 13 minutes.
And as for the overall training process? I really enjoyed it. MUCH more than I expected. I noticed a ton of personal improvement along the way. Sure, there were ups and downs (see chart below). My energy level is much higher, and that is worth a lot in my book. A pesky knee injury/problem/weirdness that still won’t completely go away, for example. But I do kind of get what people mean when they say things like “I’m looking forward to a nice long jog this afternoon.” Previously, I just thought they were nuts.
I actually want to stick with it, but I’m not sure I will without a concrete goal. Guess I need to formulate a goal.
So I decided somewhat spur-of-the-moment to run a 5K yesterday morning. Hubs was out-of-town, I needed to get a run in that day anyway, and I figured a race would be the most fun way to do it. I found one about 15 minutes from my house and laced up my running shoes.
It was a pretty small race….probably about 200 people, and the course was a down-and-back sort of thing with some rolling hills, but nothing crazy like running in downtown Nashville. I normally try to pace myself well, but when I realized I’d run the first mile in about 9 minutes (fast for me) and that there were only 10 women in front of me, I decided to turn it up a notch and try to set a personal record. All was going well and I was totally on track to beat my own time when of course I took a wrong turn near the very end and had to backtrack, costing me about 3 minutes. My official clock time was 35:14. I was super disappointed at not setting a personal record, but I knew I’d finished 12th overall out of women (I’d counted carefully….so competitive) and so I decided to stick around for the awards just to see. Read More…
So this isn’t a new recipe for me, but I realized today as i cooked it up for lunch for the first time in years, that a) it’s been a few days since I blogged and b) this recipe makes me think of Mary-Hall, so I thought I’d share it with y’all even though it doesn’t help me accomplish a list item. Why does it make me think of Mary-Hall? Because I have distinct memories of cooking it in our kitchen while she hung out finishing work projects or just catching up.
Mary-hall and I lived together in three different locations during and after college
1) the “Flowood Futon Apartment” the summer after our junior year of college (where we had a total of 4 futons in a 3 room apartment)
2) the “Redwing Avenue Cottage” right after college (by far the homey-est of them all and where this recipe was born)
3) the “Free Family Ranch Style” right before I moved to Nashville (where we shared the downstairs master bedroom so we could avoid heating and cooling the upstairs, thus saving on our electric bill. We’re thrifty ones)
I was trying to discover tasty and cheap and healthy things to cook in the cute kitchen at Redwing, and one day when I surplus of veggies, this recipe was born.
1 yellow squash (small to med size)
1 zucchini (small to med size)
1 tomato (small to med size)
1/2 cup fresh mushrooms
2 tablespoons olive oil
Dash of Italian herbs
Optional: 1/3 cup of fresh or shredded mozerella cheese
Chop all veggies into bite size pieces. Throw everything in a skillet. Heat on stovetop on medium heat. Stir occasionally until veggies are slightly brown. Optional: top with shredded or fresh mozzarella cheese AFTER you remove from heat.
You could serve this as a side dish alongside chicken breast or something, but i love to just eat it as a meal. It’s super healthy and filling. The tomatoes sort of deteriorate and mix with the olive oil and spices to make sort of a thin yummy marinade-esque “sauce.”
Hope you enjoy it as much as I do! Feel free to add or subtract other veggies or seasonings.