Feb 23, 2010

Running Fool




The last few weeks have been crazy, trying to squeeze a minute to update.

I have two more weeks left until action time. I've been having problems with blisters and shin splints, so the runs until then should be very interesting. I am hoping I won't have to run on too hard of pavement or else 13 miles and shin splints will not be fun. The odd thing is that it really only effects my right leg.

I left off after a two mile run on the 9th.
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Wed, 2/10 - Was this the night class was cancelled because of a huge snowstorm?! No snow and I came home and literally did nothing.
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Thursday, 2/11 - Had every intention of running, but as soon as I started, I knew I was done. I made it to about a half-mile on the way to the gym. And I came home to get caught up on homework instead. I ended up watching Grey's Antomy and Burn Notice and cuddling with Toby.
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Friday, 2/12 - Had to do my shopping for my Vday dinner with the girls. Went to the cheese store and bought out the place and then went to Home Goods and bought that place out as well. I bought a new pepper mill, tablecloths, napkins, and these really adorable plates with polka dots.
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Sat, 2/13 - Valentines' Day Race in Bradford, MA (5 mile). This went better than I had anticipated. I forgot my camera (otherwise I'd have pictures of the course). Didn't realize the course was so damn hilly, nearly was my undoing a few different times. My goal was to finish in an hour. I finished the race in 58 minutes. I was trying to beat this girl who insisted on walking up the hills while i puffed up them and then she blazed by me. I guess it was good motivation. I then came home to start preping the four course gourmet meal for my single girlfriends.

First Course: Foie Gras Puffs

Second Course: Arugula Salad with Walnut Oil and Balsamic, Apples, Manchego Cheese, Figs, and Candied Walnuts

Third Course: Baby Lamb Chops with Mushrooms (And Stuffed portabella mushroom for Amel)

Fourth Course: 2 Cheese Samples selected from the cheese store and Chocolate Lava Cakes with Creme Angalise and Raspberry Sauce

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