Had another productive week, logging the miles on my training plan and doing most of my cross training. I even used the foam roller and stretched. Yes, that big of a good doobie.
The trend continued this morning when my runner friends and I headed out for
four, five, eight, 10 miles on a snowy, windy day with a 19-degree windchill.
Brr doesn’t even begin to cover it.
The sidewalks were mostly covered in ice, making the run even more fun.
We soldiered on through the Michigan State University campus and eventually reaching semi-plowed paved trails.
I should admit that we almost turned around at the two-mile mark but we were feeling pretty good and kept going. Good thing, too, because the schedule called for 10 and we did catch up to — and run with — some of our favorite Team Playmakers runners. The rest of the week is taper.
Now here I sit, still trying to thaw out but glad we got our long run in before next week’s Gazelle Girl Half Marathon. In the meantime, I’m trying to adopt this attitude:
I did plan next week’s meals, so I have that going for me. If you’re new, here’s how I make my list.
- Spanish rice (with tomatoes, green peppers and onions), garlic toast. Here’s a similar recipe.
- Goulash, green salad. Here’s a similar recipe.
- Meatloaf, mashed potatoes, corn
- Pizza (yes, again)
- Chicken fajitas (I thaw frozen chicken in a zip-top baggie with Zesty Italian dressing, grill it and cut it up for the fajitas. I also cut up onions with red and green peppers, wrap them up in foil and grill them. Serve with cheese, salsa, guacamole and tortillas.)
What’s on tap for next week? Have you tried any new recipes recently?