Everyone is a new runner at some point and has to start somewhere!
One of the most common questions that beginner runners have is, “How much should I run?” This is a tough question because it depends on your fitness level and goals.
Let’s start with the question: How far should I run on my very first run? If you’ve never run before, and don’t have much experience recently with other sports that involve running like soccer or basketball, you should build mileage gradually. Your first run should be 1 to 3 miles at most. The goal isn’t to “get fit” or run fast, but rather to see how your body responds to running with the smallest risk for running injuries. Run as comfortably as possible. Don’t run fast. Stop before you’re really tired.
Second question–what should my weekly mileage be? If you are just beginning, you probably want to start out with 2 to 4 runs per week that are 20 to 30 minutes in length. Then you should increase mileage by running more every other week. This will help your body adapt to your new hobby so you don’t get hurt. After a few weeks, you should add 5 to 10 minutes to one of your runs once a week so that you are doing a “long run”. Adding a longer run each week is the best way for runners to gain endurance and become faster.
Another question–how far should you run before your first race? Well, this depends on the distance of your first race. If you can comfortably complete the total mileage during training, then you’re ready to run that distance as a race. So, if 6 miles is relatively easy for you, then you are definitely ready to race a 10K! (**NOTE** This rule does not apply to marathons because you likely will never run a 26-miler during training.)
Time to get to it! 🙂
So, this weekend my flyball team (Mostly Harmless–that’s the name of our team) hosted our first home tournament. I cannot take credit for hardly any of the work that went behind this tournament, but it went swimmingly! We got lots of compliments, and it is always nice to sleep in your bed at night during these things. And as always, I think it is fair to say that we had fun doing it! I know my LRD had fun!
*Note the two pictures above are from the flyball tournament in VA we went to in December.
Envy and Duncan (our youngest and oldest BCs) got to supervise setting up the lanes (can you spot them??)…
Until a certain point…
And then over the weekend, Envy got to play with her best bud Pixel and was loved on by Miss Maille tons!
We had planned on getting a team picture with dogs, but that didn’t happen…next time!!
Callie did get her next UFLI title! So she got a nice pin to compliment her ribbon that she got in VA for her new NAFA title.
As much fun as it was, I was still absolutely exhausted. But who am I kidding? I’m nearly always exhausted. 🙂
In honor of MLK day, the quote of the day:
“The ultimate measure of a man is not where he stands in moments of comfort in convenience but where he stands at times of challenge and controversy.” -Martin Luther King, Jr.
I can’t even remember when I made these cookies! I think it may have been when I was house sitting at Allison and Michael’s house back in December…yeah, it’s been awhile. These aren’t my favorite Molasses Cookies, but they are good. I will get to my favorite one soon just in case you have the desire to make some during one of these snowy evenings we’ve been having here!
– 3/4 cup (1 ½ sticks) unsalted butter, melted
– 1 cup packed light brown sugar
– 1 large egg, room temperature
– 1/4 cup molasses
– 1 teaspoon pure vanilla extract
– 2 cups all-purpose flour
– 2 teaspoons baking soda
– 1/2 teaspoon salt
– 1 tablespoon pumpkin pie spice
– 1/2 cup sugar, for rolling cookies before baking
1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine melted butter, brown sugar, and egg until smooth. Mix in molasses and vanilla extract.
2. In a medium bowl, sift together the flour, baking soda, salt, and pumpkin pie spice. Gradually add dry ingredients to the wet ingredients until combined. Cover and chill dough for about 2 hours.
3. Preheat oven to 375* and line baking sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons), scoop dough and roll into balls. Roll dough balls into sugar and place them onto prepared cookie sheets, about 2 inches apart.
4. Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing them to a wire wrack to cool completely.
Courtesy of My Baking Addiction