Aaron’s mom does not disappoint! Lasagna from scratch, Caesar salad, chocolate cake from scratch. Not pictured: Texas toast and homemade vanilla ice cream.
Go Packers!
Month: February 2011
25:16
Aaron and I did a very unofficial 5K practice run today along the Burke-Gilman. 3.1 miles in 25:16.
My official PR is 28:51. Whoa.
This run was just as a good run should be: legs and knees felt strong, I felt like I pushed myself and I finished it exhausted in a good way.
I’m kind of excited for the race next Saturday.
Someone is gonna make me an amazing Valentine’s Day dinner with all this goodness. Sweet cheesus!
Leftover tilapia and red bell pepper for lunch. The fish is yummier the next day!
From aaronpass:
This is a portrait of Anthony King, a co-worker of mine at Hacker Group. He has been growing this epic beard for a few months now.
I was chatting with Tony recently and recalled that he had run the Seattle Rock ‘n’ Roll Marathon last June. He raised more than $1,000 for the American Cancer Society (I donated $10) and I remember thinking that I would never be able to run 26.2 miles. I also asked him how the race went, and he said it was great, but back then I never asked about his time because I wouldn’t know what the time meant.
So I asked him. His time was 3:18. I was like, “Holy crap! What kind of pace is that?” He was like, “Ohhh, I dunno, like 8-something.”
Dude. It’s 7:33. Also, he was 8 minutes away from qualifying for Boston. So sick. He was just being modest.
I can’t recall if he had the gnarly beard back then.
Pre-lunch snack: half flatbread, half avocado mashed with a fork, carrots and hummus. I also ate a banana.
I eat pretty much constantly.
One day, if I’m classy enough to have a party with appetizers, I’ll make guac and serve it in half avocado rinds like this — one half per person. Yum!
A perfectly ripe pear, half a toasted flatbread with hummus and black tea for second breakfast (the first was oatmeal). What, you don’t have second breakfast?
Nothing more satisfying than leaving a pear on your desk all week, then being able to enjoy its ripe perfection on Friday!
On the money…
From runlong:
I ran… and it felt pretty good.
Some days, I really don’t know what more to say about it than that. It kind of sucked when I started, it sucked less once I got warmed up, and then it sucked even less the further I got into it.
Running is like that. I don’t know that it ever stops being hard… and isn’t that the point? Isn’t it supposed to be difficult? Would we really want to do it if it was easy?
Word. Of course, this guy runs circles around me, you and everybody else I know, but I feel like this is true for all of us, no matter how fast or slow or far or not-far we run.
For dinner…
I don’t post about food much, but I actually find it interesting to know what other people eat. Tonight I’m a little proud of my dinner, since it involved baking fish (which makes me feel like a grown-up for some reason), so I’m gonna lay it on you.
I made baked tilapia with lemon and garlic. I adapted it from this recipe, and did this:
– rinse 2 tilapia filets and pat dry with paper towels
– mince 2 cloves of garlic and sautee in 1 tablespoon butter and 1 tablespoon olive oil for a few minutes
– place tilapia in a baking dish and squeeze the juice of one lemon over both filets
– pour butter/olive oil/garlic mixture over filets
– bake at 375 degrees until tilapia is white and flakes easily with a fork, about 30 minutes
I didn’t have parsley flakes like the recipe called for, but I imagine that would be yummy! I had one filet for dinner and the other will be for lunch tomorrow (score!).
I also ate half of a red bell pepper and half of an avocado while the fish baked. The other halves will be for lunch as well.
I usually eat light after working out, since it kind of kills my hunger anyway. But I find that if I don’t eat at all/don’t eat enough, my tummy will be rumbling by the time I go to bed and I won’t sleep well. Tonight’s dinner was light, but filling.
In terms of other dinners, I am currently obsessed with:
– salads with romaine lettuce, diced tomatoes, avocado and a carmelized onion/poppyseed dressing
– red bell peppers
– toasted flat bread with hummus
– sliced zucchini and yellow squash sauteed in olive oil
– asparagus sauteed in olive oil
– penne pasta with olive oil and parmesan
I’m very much a creature of habit and go through phases of eating the same things over and over. I’ve eaten plain oatmeal for breakfast — just ½ cup oats and 1 cup of water in the microwave — for about a year now, and I don’t crave any variation on that.
This is a good thing in the sense that I can stick to healthy eating habits once I’ve developed them, but maybe bad in terms of have a varied diet. Oh, well — I just like what I like!
Speedwork!
8 x 400 with a 400 of jogging/walking recovery between each sprint. 4.5 miles total in 44:26.
I started my sprints at an 8:56 pace and worked down to 8:06 for the last few sprints, then finished with a half mile at 8:06 — aka the fastest I’ve ever run on a treadmill!! Felt awesome.
The Runner’s World pace guide above says I should do speedwork at 8:07, but I never really believed I could… until I did it!
Dev on Running 