So in the past few weeks I’ve written about race-day thoughts and pre-race prep. In light of my next fall race being tomorrow morning (hey, Baltimore Running Festival!), I thought I would look ahead to recovery. During a race, the thoughts of recovery can help to push me harder, further, faster… because I know recovery time is almost here. Read More →

Weekly recaps help me stay accountable, see weekly progress, set small goals, and check in with the world. I like seeing how others are doing- the good, the not-so-good. I think as runners we have so much we can learn from each other. I’m Linking Up With the Jess’s- jessrunsatl.com and therightfits.com -check them out for other weekly recaps!

 

Monday: 2.05 miles around my neighborhood. I misjudged sunset, and it was darker than I like to run without a light. Ooops, I guess fall is here! Because it was darker in some sections, I slowed down. Average pace: 10:48

 

Tuesday: 2.15 miles along the WOD trail. Pretty flat, and I used the time to also talk to my sister and friend. Score for running and talking! Average pace: 10:50

Fall evening running = #perfect #baltimorerunningfestival #richmondready

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Saturday: 22 miles. Ok, so it was maybe a quarter mile short. But, I walked half a mile to/from my car, so even though the walk was untimed, my legs felt it. Ooof. I was really nervous going into this run because long runs have been hard this cycle and my PT appointment isn’t until this week. Sure enough, about 11.5 miles in, my hip started to hurt. I switched from running to run/walking with a little walk break at least every mile. There’s a guy in my running group named Gordon who was also doing the alternation by that point, so I would run when he did, and walk when he did. I fell a little behind the people I was running with, but kept them in sight. About mile 15 I joined up with 2 people, but when they started to take long walk breaks (like more than a quarter mile), I knew my muscles would start to cramp and I just needed to keep moving. It started to rain/drizzle the last 4-5 miles of the run. I was so happy to meet up with a group of 4 gals for the last 3 miles who were doing 4:1 intervals. It kept me motivated and moving. So this was definitely not my best run, but I made it, and wasn’t too sore the rest of the weekend.

My Garmin froze, so I was using my less reliable phone tracker. My total average pace was 11:39. Miles 1-5: 10:37; miles 6-10: 11:01; miles 11-15: 12:17; miles 16-20: 12:24; miles 21-22: 12:14.

 

Sunday: Rest day- more than 2 miles walking and some archery practice.

Total week’s mileage: 26.2 miles running, 2 miles walking and some cross training.

Next week goals: 20 miles running, 1-2 cross training days, and finally my PT appointment! I have the Baltimore Half Marathon, which will be my 5th time running that race!

I’ve been in a dreaming mood lately. And not in an escapist kind of way. More of a “excited for the possibilities that life holds” kind of way. Some people call it a bucket list. To some it’s a to-do list. For me, I call them dream or life lists of the things I dream about doing. Read More →

Weekly recaps help me stay accountable, see weekly progress, set small goals, and check in with the world. I like seeing how others are doing- the good, the not-so-good. I think as runners we have so much we can learn from each other. I’m Linking Up With the Jess’s- jessrunsatl.com and therightfits.com -check them out for other weekly recaps! I’m also linking with Courtney at eatprayrundc.com who is training for a different race than I am, but we are in the same running group. Read More →

I’m a huge fan of simple recipes. Give me a recipe with 5-6 ingredients and no more than 5 steps and I’m happy. This recipe for butternut squash soup makes me happy every fall.
My Butternut Squash Soup
1 butternut squash
1 onion
2 Tb. butter
1/4 tea pepper
Pinch or two of nutmeg (if you can micrograte your own, it’s the best)
2 cans chicken stock (0r 2 cups chicken broth)
1. Preheat oven to 425.
2. Cut butternut squash in half, remove seeds and skin, cut into 1 or 1/2 inch pieces and place in a 8″ or 9″x13″ glass baking dish. (Recommend use largest and sharpest knife possible. I tend to cut the squash down into 3″ pieces and then cut away the skin/gourd, or use a strong vegetable peeler on it when it’s quartered).
3. Cut onion into slices (think fajita-style).
4. Place squash, onion in baking glass, add 1 can chicken stock, dot with butter, sprinkle with pepper and nutmeg, cover in foil and place in oven for 40 minutes.
5. Remove from oven and let cool slightly. Blend together mixture in blender or food processor until desired texture is reached. This may take multiple times to blend.
6. Put blended mixture in a saucepan, add second can of stock and a little more nutmeg if desired. Bring to a low boil. Enjoy!
Serves 4-6.