Today I ran, for the first time since Rock N Roll New Orleans.
This run reminded me of a few things:
1) I am not Superwoman.
2) Always go outside before running, to check the weather.
3) My neighborhood is freakin’ hilly.
I checked the temp around 12:45 this afternoon and it said 48 degrees, feels like 42. I knew it was windy and quickly decided on tights, tank, and jacket.
Fail! I was too warm by about a mile in.
I practically bolted out the door, excited to finally be running again. I immediately slowed down to my intended pace (10:30-10:45, aka long run pace).
Success! Pre-run decision to keep it slow and easy.
I never mentioned this in my post-marathon recap – but I couldn’t walk normal for 3 days after the race. My right leg felt very weird, to the point on Monday I was limping, Tuesday I was kinda limping, and by Wednesday I was walking mostly normal. It felt like pain through my knee, down around my calf, to the inside of my ankle. I figured I tweaked something – a lot can happen over the course of 26 miles!
The twingieness (new word!) was still there yesterday before yoga, but it was gone after. This morning, it was there again.
1.5 miles into my run I stopped and stretched (to no avail). All of my muscles were sore – I definitely hit them in yoga like I don’t normally do! I almost threw in the towel and headed home, but figured it was too early in the game to make that decision, so I chugged along.
By 3.5 or so miles the legs finally loosened up but I could tell they still weren’t happy. It was too late by then, I was halfway through my intended 7 mile loop so I kept on.
About 4.5 miles in I had to stop again – this time to undo the zippers on the bottoms of my tights – I was just too warm.
The rest of the run went okay. I’m glad I did it. I won’t run tomorrow – then I start again, hopefully with no aches, pains, or otherwise, on a regular run schedule on Tuesday.
I’m still pretty sore right now – and when I get up from sitting I’m pretty stiff. Hopefully I can ease some of this tomorrow with some stretching after strength training so that I can run on Tuesday!
In other news – I had an incredibly productive weekend.
I am now blogging to you from my desk, rather than the dining room table! I finally cleaned it up, took apart the old desk top computer, and got it all set up so I can study/blog/etc. comfortably.
I also cooked and baked! For dinner I made Iowa Girl Eats’ Buffalo Chicken Quinoa “Mac” and Cheese. Holy crow, this was so good! I will definitely be making it again!
I also made a Cherry Almond Irish Soda Bread, inspired by a recipe from Gina at Running to the Kitchen. She made hers earlier this week, and I had literally been thinking I wanted to make one. When I saw she modified her recipe to include raisins, sugar, and other goodies – I knew exactly what I would do – cherries and almonds, two of my faves.
Here’s my take on the recipe:
Cherry Almond Irish Soda Bread
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon brown sugar
- 1 teaspoon baking soda
- 1 cup dried cherries
- 1 cup sliced almonds
- 1 eggs, beaten
- 2 cups buttermilk
- 1 teaspoon almond extract
- Preheat oven to 425 degrees. Grease a Dutch oven or cast iron skillet.
- Combine flours, salt, sugar, cinnamon and baking soda in a large bowl.
- Add in cherries and almonds and toss to coat in flour mixture.
- Combine milk, almond extract, and egg in a small bowl and then pour into large bowl with the flour.
- Bring wet and dry ingredients together with a wooden spoon or sturdy spatula.
- Turn out onto floured surface and knead 5-10 times until dough just comes together, don’t over handle the dough.
- Form into a ball and place in Dutch oven or skillet.
- Score bread making an “X” on top with a serrated knife.
- Bake for 45 minutes or until golden brown.
- Let cool on a wire rack.
Buttermilk can be made using 2 tablespoons lemon juice with regular milk.
Hope you guys had as awesome of a weekend as I did! I’m looking forward to this week – temps in the 60’s ALL. WEEK. LONG.