This is the bra I wore for the NYC Marathon: Title 9 Intrepid Sports Bra.
The underwire is awesome. No uniboob, Amy! It’s definitely a full-coverage sports bra. I love the colors! And it served me well for the marathon. NO CHAFING! And that is huge! Huge, I tell you!
However, because the straps connect in the back with a hook rather than being a racerback, the tension in my shoulders after the race was tremendous. I may just have to fiddle with where the hook location is on the back, but I definitely couldn’t run another marathon in this bra.
If you wore it as a normal sports bra without hooking the back, I think it would be a lot better, but there isn’t enough support for me like that for running. But it makes a good cross-training bra.
So, while I am glad I made the purchase, I won’t be buying a second one.
Fun Fact: A study biopsied the quadriceps muscle of 40 runners, swimmers and cyclists ages 40 to 81 who exercise four to five days a week. They found that exercise prevented the loss of muscle strength and lean muscle mass across all age groups, concluding that the decline of muscle mass in older populations is likely the result of disuse, not age.
Oh, and have I mentioned that Miss Envy loves sleeping under my bed?
Quote of the Day:
“Believe that you can run farther or faster. Believe that you’re young enough, old enough, strong enough, and so on to accomplish everything you want to do. Don’t let worn-out beliefs stop you from moving beyond yourself.” -John Bingham
You know how I love me some breakfast for dinner. Well, last week I made this Easy Breakfast Casserole. And it certainly is easy! And tasty! And it makes a ton! If you are having a lot of family in town over the holidays and want an easy breakfast dish that you can reheat. Try this!
Easy Breakfast Casserole
– 1 pound Italian sausage
– 1 medium white onion, peeled and diced
– 3 cloves garlic, minced
– 6 eggs
– 1/3 cup milk
– 1 (20 ounce) bag frozen hash browns, thawed
– 2 cups shredded cheddar or mozzarella cheese
– 1/4 teaspoon freshly-ground black pepper
– Heat oven to 375 degrees F.
– Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
– Add the onion to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. Pour the vegetable mixture into the mixing bowl with the sausage.
– Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
– In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine.
– Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown.
– Remove and let the casserole rest for 5 minutes.
Adapted from Gimme Some Oven