I did do my longest training walk last Friday - 13.2 miles! I have to tell you, I am pretty proud of that! The weather was absolutely horrible when I started out, and wasn't much better when I ended. Several of the parking lots at Zorinsky had no cars in them, and that NEVER happens. And I was out there for over three hours. Let me tell you who I saw: one cyclist, two runners, and the guys repairing the bridges. I passed the guys three times, and I know they were wondering who the crazy lady was who kept walking in circles over and over again. In bad weather. That would be me.
|This is a lie. There was no sun. All morning long.|
My training for next week is just two two-milers. I'm planning on doing three, each two miles, on Monday, Wednesday, and Friday. And then what? Oh - have I mentioned that I'm doing the Des Moines Half?! Race numbers have been assigned, and just call me #2440. Jeanie and Tom are driving over from Chicago, and while Jeanie and I are competing, the guys will I'm sure be having a wonderful breakfast somewhere, after seeing us off and stopping a few points along the route to cheer us on. I am looking forward to uninterrupted time with my sister!
I don't have much in the food department. How many pictures of candy corn do you want? I figure I have one more week of burning an insane number of calories without gaining weight, so I have been taking advantage of it. One recipe I did invent (by seeing what we had in the fridge) that I love is an egg scramble involving mushrooms sauteed in about a teaspoon of coconut oil, 1/2 cup cooked quinoa, two eggs, and an ounce of goat cheese. Top the whole thing with some salsa and it's a meal that took maybe five minutes to make. It kept me full for hours! I've made this twice for lunch in the past week, and will make it again.
I did make Joy Bauer's buffalo chicken chili last week. It was particularly cold and fall-like one day, and it just seemed like chili weather. I've made the recipe before, and remembered that we liked it. And we did again. Just look at how many veggies are in this thing:
The serving size is HUGE - 1 3/4 cup. That was even a little too big for dinner, and one cup was certainly fine for lunch. I served it with the recommended blue cheese sauce: equal parts nonfat plain Greek yogurt and blue cheese crumbles.
This will be a fun weekend - after stopping to have lunch with Emily in Des Moines, we're headed to Knoxville tomorrow to see Erin and Tim and to meet his parents, Erin's in-laws-to-be. She loves them and knows we will too; after all, there is a certain affinity for wine that we share! (Plus, they raised such a good child that I know they will be wonderful).
Everyone have a good weekend!