I did it! I ran my 20 yesterday! Hooray Hooray! Bri took the kids to his parents’ for the morning while I took to the roads. The highlight of the entire run came around mile six. I arrived at the canal portion of my loop and behold to my little eyes- there was the heron! The allusive canal heron I always wish to come across, but ever so rarely do! I have seen that heron maybe three times in all the time I’ve run the canal, so it has come to be a good luck charm of sorts. It was RIGHT THERE in front of me and it caught my breath. He let me take a picture and I
talked to stared at it until it flew away from me- probably because he was like why the hell is this person talking to staring at me? It is such a beautiful and mysterious creature and it made my morning<3
Aside from my legs being a little sore, I felt great during and afterward. I can tell the difference from last time when my body was clearly trying to fight off the sick germs PLUS recover from that run- it was too much. I only checked my pace on mile splits and I didn’t freak out about time. It was the perfect windy fall day and I finished quick- hopefully the same conditions come to Philly with me. Perhaps bring me that 3:35 or less time I’m hoping for??
But if there is anything I’ve learned from working with the elderly, it is old proverbs. And if there is any proverb I know well, it is, “Don’t Count Your Chickens Before They Hatch.” And I won’t. I have been well-trained before and it didn’t pan out for me. But I’m a different runner now- I have two amazing little reasons to run. I want to be optimistic and if the conditions are right and the stars align- it is absolutely a possibility for me to qualify for Boston. I am ready to get this overwith!!
The rest of my Sunday was spent vegging with the fam. I looked like this most of the day:
This weekend was also for Trick-Or-Treating with my beans! We brought them to Lollypop Farm on Saturday for Tails and Treats! What a beautiful day it was for a good cause:)
Speaking of beans, time for our weekend recipe!! We brought home escarole in our share this week, so Brian made us some delicious beans and greens soup on Sunday- perfect for a cold day. Being the gourmet chef that he is, he whipped his up from memory, but I’ll post a recipe that is similar to what he did. He added sausage to his portion- you know, to make it more manly. And we used veggie broth instead of chicken. Delicious!! Happy Monday!
Escarole and Bean Soup
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pound escarole, chopped
- 4 cups low-salt chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (1-ounce) piece Parmesan
- Freshly ground black pepper
- 6 teaspoons extra-virgin olive oil
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan Cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.