So, the big marathon is this Sunday! Eek! I’m totally NOT prepared. As in I have NEVER felt this ill prepared for a race. Never ever.
But the start time is 6:15am Sunday morning, and if everything goes as well as it can, I will hopefully be done by 10:15am! Plenty of time for sightseeing around San Diego!! Now, THAT I am excited for. (As well as for the bottle of wine that Anthony has promised me for after I finish!)
As most of you know, I travel a lot for races. Have you traveled to a race or are you planning on traveling to a race? Here are some tips on how to arrive rested and ready for race day!
1. Carry your running stuff on the plane. Always assume your checked luggage will get lost.
2. Overpack. Don’t sacrifice comfort for baggage fees and plan for all types of weather.
3. Time adjust if possible. The general rule for time-zone changes is one day for every hour.
4. Conserve energy. Don’t spend all day at the race expo. The expos are high energy, entertaining and informative, but that can be draining, especially if it’s not part of your normal afternoon activity.
5. Resist the temptation to walk around the day before the race.
6. Stay off the course. Try to avoid psyching yourself out. Stay off the course.
I’m totally abiding by all of these tips! Friday can’t come soon enough!
So, what happened after brunch on Saturday of Memorial Day weekend you are wondering? Well, lots of fun stuff!
We went on a hike with Shawn and her friend Jen in Umstead State Park. The girls and I will definitely be going back. Shawn brought two of her whippets: George and Lily. 6 dogs + 5 people = awesome. My girls were the most ill behaved of the bunch barking at other dogs. I guess they thought they deserved the trail all to themselves!
Then, I promised Cheryl shopping so we went to the mall. We have a pretty darn nice mall here in Raleigh. It’s no outlet mall shopping at Hilton Head (that was our first shopping experience together), but it’s awesome for being right around the corner.
And there is a Cheesecake Factory–not a huge fan of the food, but the cheesecake? Ummm…yes please! Take a look at this S’mores Cheesecake:
(The marshmallow melted in the “to go” container before we could make it home. That doesn’t change how delicious it was.
I woke up bright and early Sunday morning to get in my last 8-miler before the marathon! Woohoo! And then Cheryl and I headed to flyball practice. We are both running Open with DGF in Athens in July!! Super excited!
So, I think that is enough shenanigans for tonight!
Food for Thought: Orange. Best for decreasing anxiety. A study found that people who sniffed it before a stressful test were able to stay calm under pressure, sans anxiety spikes, possibly because the scent can help slash stress hormones. It also elevates mood.
Quote of the Day:
“When you can see yourself, not as you are, but as you can become, you stimulate incredible growth, incredible change. People who find life exciting and who continue to grow and expand their accomplishments are people who have an expanding self-image.” -Lou Tice
After eating that delicious appetizer and dinner on Friday night. We made these Chewy Gingersnaps. Well, I had the dough already prepped–we just had to bake them! They were good gingersnaps, but I still prefer my Chewy Molasses Cookies over them.
– 3½ cups all-purpose flour
– 2¼ teaspoons baking soda
– 1 teaspoon salt
– 1¼ teaspoons cinnamon
– 1¼ teaspoons ground cloves
– 1 teaspoon ground ginger
– 1 cup unsalted butter, at room temperature
– 1 cup granulated sugar
– ½ cup molasses
– 2 tablespoons vegetable oil
– 2 eggs
– 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.
3. Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the vegetable oil, eggs and vanilla extract, and mix to thoroughly combine. Scrape the sides of the bowl, reduce the mixer speed to low, and add the flour mixture. Mix until just combined, giving it a final stir with a rubber spatula.
4. Scoop about 1½ tablespoons of dough, roll into a ball, and place on prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, or until edges are set, but centers are still soft. Allow the cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to 1 week. These cookies can also be frozen for up to 1 month.
Courtesy of Brown-Eyed Baker