I ran yet another race this past weekend! This time it was a short one to get some speed work in before the big day!
A was in town so he was going to push me to run harder even if I didn’t PR (which I didn’t). We got to the WakeMed Soccer Complex bright and early Saturday morning along with about 200 other runners for the Chocolate 5K. It was a race to benefit the Kiwanis International Foundation, specifically the Unicef “Eliminate Project” for a local Key Club.
The course was actually one of the high school cross country courses–mental picture: big grassy open field that leads to a dirt path. Did you ever run cross country in high school? I did my senior year. I was terrible. But this is exactly what our home cross country course was like.
Well, we started out WAY too fast. As in sub-7-minute mile for the first 0.5 to 0.75 miles. I know it’s not that far, but once you throw in a couple hills…man…I was sucking wind. My first mile was around a 7:25 followed by two 8:03s and some change for the last tenth of a mile (yay consistency at the end!). My official time was 23:53 (average of 7:41 minute miles). My 5K PR is a 23:24, so I wasn’t too far off. However, I was literally dying at the end.
BUT…it was worth it because I was the first female finisher! Thank you, A, for pushing me even when I wanted to slow down! The field of runners wasn’t that fast, but I’m still going to claim that title!
And more Italy!!
Quote of the Day:
“Just when you think you can’t run another step…You remember you are still 4 miles from home. So you suck it up, because that’s where the food is.” -Anonymous
Are you a fan of Butter Cookies? I found out this weekend that A is not (thank goodness I had also made him oatmeal raisin cookies!). But this recipe was pretty darn good if you are a fan. I’d make them again.
– 1 1/2 cups (3 sticks) unsalted butter, room temperature
– 2/3 cup powdered sugar
– 2 teaspoons vanilla extract
– 2 tablespoons whole milk
– 2 teaspoons kosher salt
– 2 1/2 cups all-purpose flour
– 1 large egg
– Using an electric mixer on high speed, beat butter, powdered sugar, and vanilla in a medium bowl until light and fluffy, about 4 minutes. Reduce speed to low; add milk, salt, and 2 1/2 cups flour and mix just to combine.
– Form dough into a 1/2-inch thick disk and wrap in plastic. Chill until firm (at least 1 hour).
– Let dough sit at room temperature to soften slightly, about 5 minutes. Roll dough out between 2 sheets of parchment paper until about 1/8-inch thick. Cut out rounds with a floured 2 1/2-inch cookie cutter.
– Space out on a parchment-lined baking sheet and back 12-15 minutes at 350*.
Adapted from Bon Appetit