I guess I run now

nah! I decided to wait until after the 5k to weigh in. I’m nervous as anything there won’t be any movement on the damn thing to begin with, so after yesterday’s road trip cornucopia of crappy food, I figured it was best not to risk it.

Hey, thanks for all the well-wishes about the race. Given my inability to run more than 11 minutes in a row, I don’t think I’m going to win but I know I’ll finish with this group behind me! & getupnow, since you asked, if I celebrate, I think it’ll be with a lovely barley wine (a type of beer) as that’s one of my all-time favorite styles.

Okay, yesterday’s food (let’s keep things honest, shall we?), I pretty much munched the whole way, so actual meals don’t work here after breakfast of kashi & blueberries. Then 2 Pb&J sandwiches (light bread & light on the peanut butter, but still about 600 calories total); McDonald’s cheese burger & small fry (350 calories ugh!), 4 ww toffee candies (200 calories), one 100 calorie granola bar, & a nice beer (200 calories) when I finally got home.

Exercise: not a lot…a 2-mile walk with the dog in the morning & a couple of short rest-stop walks along the way.

Today’s stats are worse, actually. The McD’s food gave me terrible indigestion & kept me up all night (I’ll have to remember that), so I slept late & one thing lead to another & I skipped meals! But I just wasn’t hungry all day.
Breakfast: coffee counts, I think

Lunch: 100-calorie granola bar

Snack: 5 pretzels dipped in hummus

Clearly I wasn’t hungry all day, so dinner came early (like 5:00!)

Dinner: salad, 3 oz salmon, asparagus side dish (see recipe below)

Exercise: 20 min walk with the dog. 2 mile walk with the dog. 1 mile medium speed on treadmill.

Okay, the asparagus side dish…this was my version of an awesome dish I had in Denver.

Ingredients (play around with these):
fresh asparagus
canned artichoke hearts
sundried tomatoes (in Denver it was dried cherries, but I had the tomatoes on hand)
almonds (could be toasted pine nuts would be better)
chopped garlic
2 tbs olive oil (that’s where the calories come in)
parmesean cheese (the hotel used feta, but I should think fresh mozz would be nice too).

Directions (more or less): Chop up asparagus into bite-sized pieces, coat with 1 tbs olive oil, S &P, and add garlic. Roast in oven until asparagus is nearly done. Chop artichoke hearts, sundried toms, and almonds. When asparagus has about 2 mins left, add these chopped ingredients, mix, and cook the whole dish another 2 mins. Remove from oven, toss in a bowl with remaining olive oil & parm cheese. Tastes great hot, room temp, or cold. It’s loverly!