I don’t have any pictures from the race this morning. Would you when you had this cuteness in tow? The race was meh. Not my best, not my worst. I forgot to look at the results. A friend came and hung out with him at the finish while I ran. Apparently he played with everyone! When I got him back he laid down and slept in the grass. We hung out like that for awhile before hitting a perfect for puppy trail. Not too hard, awesome off leash area, and woods. I don’t know how far we went. Maybe 1.5 miles… He’s been happily sleeping in his bed for the past hour.
My weekend houseguest. I’ve got this adorable little guy until Sunday.
And now I soak up every last minute of my final day of summer vacation.
The warmer temps and humidity are back.
I signed up for a 10k on Saturday. I’ll just tack a mile onto that and call it my 7 mile long run.
These cooler temperatures make such a huge difference for me.
3 miles- 32:34
Officially registered for Smuttynose Half on October 5th.
Still unsure about the tri in a few weeks. Hotels in Hyannis are EXPENSIVE.
Yesterday morning, my alarm went off at 4:40. It was dark and chilly out. The days are becoming noticeably shorter and it would have been so nice to stay curled up under my covers. I closed my eyes for a few seconds, but in that moment just before falling back to sleep, I rolled over, groaned, and got out of bed. I no longer need to diligently prepare the night before because I know how to do this. I threw my tri clothes on, filled my water bottle, threw my bike on my car, and headed to the beach for our final practice. Last year from the moment I started this group, I was counting down the weeks until it was over. I was intimidated and completely out of my comfort zone every single week. While I made a ton of progress and completed my first tri, I still couldn’t wait for the season to be done. I was eying the final practice from the very first week.
Yesterday, tri complete (though possibly another coming in 2 weekends), it wasn’t until I was halfway to the beach that my brain even remembered that this week was an optional practice. The group was extended a week because we didn’t meet on July 4th. And, I realized that this has just become part of what I do. I’m proud of the gains I’ve made, but more importantly I’ve become part of the group. This group that offers support, always. This group that allows me to be myself…strengths, weaknesses, and all. This group of people who work their asses off together, sweat together, and help each other achieve our varying goals. During that 20 minute drive to the beach yesterday morning I realized that while I won’t miss the 4:40 Friday morning alarm for the next 10 months, I will miss these people. These people who believe in me, even when I don’t.
I have this Cuisinart one. I’m not exactly sure of the model name. I’m pretty sure I got it at Costco. I LOVE it! I can make healthy summer treats with really fresh ingredients. If I’m going to be eating/serving it right away I can make sorbet from just puréed fruit (that however freezes solid if I put it into the freezer for consumption at a later date.) I’ve never made traditional ice cream in it, but I’ve made a ton of froyo, sorbet, and coconut milk based iced cream. It’s was a great purchase!
What do you on Farmshare Thursday when you have nearly a whole watermelon left and you know you’ll likely be getting another one?
Make watermelon sorbet, of course.
- 3 cups watermelon juice (I put my watermelon through my juicer, but you could just take the seeds out and puree in the blender)
- 1 cup plain Greek yogurt
- 1/2 sugar
- juice from 1/2 lemon (though next time I’d juice a whole lemon)
- 1 tablespoon arrowroot
Blend and pour into the ice cream maker. This stuff is seriously delicious and along with the black raspberry froyo from the other day, I think I have summery frozen treats for many days to come.
This made for glorious running weather.
6 miles 1:10:44
Not my fastest run, but I think my body is still recovering from Sunday’s race. I did a 10 mile bike ride on Tuesday and yoga Tuesday and yesterday. I need to make friends with my foam roller today.
A couple of weeks ago when I had an abundance of black raspberries, I cooked some down, knowing I’d do something with them….just not sure what. Then, I stuck them in my freezer because I went off to NY. Yesterday, my ice cream maker was returned from a friend who had borrowed it and out of the freezer the raspberries came.
I first cooked down about 1/2-2/3 quart of black raspberries with 1/2 cup of honey. I brought it to a low boil and then let it simmer until it thickened. I’ve never made jam, but it became of the jam consistency. I didn’t strain it because I don’t mind the little seeds, but you could if you don’t like them.
Today, I put into my blender:
- cooked down black raspberries and honey (it was probably just over a cup)
- 1/4 cup honey
- 2 cups plain greek yogurt
- 1 tablespoon arrow root
- pinch of vanilla bean
- 1/4 teaspoon (these spice measurements are approximate as usual) cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon sea salt
- juice from half a lemon
I then poured that into my ice cream maker and let it do it’s magic.