At the moment, I have no "next" race on the horizon - though I do have my eye on a 5K at the end of July. Until then, I would like to keep up the training. Last week I did a couple stroller runs - Tuesday might have been four and Saturday was 3.5. Thursday was my hard workout, which I did on the treadmill. I picked 1200s. After a mile warm up, here is what went down:
1200 @ 7:30 pace -- quarter mile recovery
1200 @ 7:18 pace -- quarter mile recovery
1200 @ 7:13 pace --quarter mile recovery
800 @ 7:04 pace; 400 @ 7:30 pace
mile cool down.
It started out good - and I guess it ended well. I was pushing, but trying to hold onto some energy for the end. That last quarter at 7:30 felt easy, which is what I wanted to experience. Run til 7:30 feels "easy."
Today's workout was an outdoor five miler with 12 x 1 minute sprints. I really tried to give those 60 second bursts my all. Inbetween each one was a minute recovery (admittedly, sometimes 45 seconds of that recovery time was spent walking (with lots of huffing and puffing). I felt pretty much dead at the end of this. Like wiped.
Onto menus -
The tail end of last week held some serious deliciousness. Thursday was a tagliatelle with fava beans that were cooked in butter, thyme, spring onions and wine. There was crispy panchetta on top along with some thinly shaved pecorino cheese and fresh parsley. Duckhorn chardonnay made for the perfect pairing. There was also a simple green salad with butter lettuce and mizuna (a type of lettuce).
|salad and spring pasta|
Friday was another round of simple summer goodness. We started with thinly sliced radish on soft bread with triple cream. There was also a side dish of english shelling peas (cooked with lemon, wine, butter, and shallots) and topped with fresh mint. We also had lamb chops with a rosemary balsamic reduction (we have a rosemary plant so we are really taking advantage of it!). A Oregon Pinot Noir completed the meal.
|lamb chops and peas|
We spent the weekend with cousins having all kinds of fun. There was lots of swimming and fun in the sun and an outdoor music event. Lots of wine rounded things out.
|Baby J steals my fedora at the pool|
|cousins taking a break from swimming|
Saturday night's dinner was another gem. We put the cousins to work chopping herbs, tomatoes, cucumbers - whatever kitchen jobs we had. Big Girl mixed up a nice tzatziki for us too. We marinated chicken in various herb mixtures and grilled them up. One had a mild summer flavor (lemon, garlic, rosemary) and the other had a bit more of a kick with cumin, pimenton, cayenne We also did a spatchcocked chicken that ended up being extraneous so we served it for lunch the next day in lettuce wraps with rice and thai chili sauce. All turned out fabulous.
Our weekend ended with an outrageous patio roof top party that offered stunning views of the city. There was plenty of room for the kids to run around and play - and they even had a little swimming pool! The food theme was Korean Barbecue, and it was just outstanding. Coupled with good friends, good wine and good conversation - this evening was priceless.
So for the week's menu:
|driving in their car|
So for the week's menu:
Monday - tonight was leftover chicken in sandwiches (lettuce, tomato, mayo)
Tuesday - standard panzanella (stale bread, vinegared onions, tomatoes, fresh mozzarella, basil, homemade vinaigrette) and a side of rosemary chicken (store bought - we are cheating a little)