I don't remember if I mentioned this, but I kinda signed up for another half-marathon. And it's 26 days away.
How has this thing snuck up on me so quickly??
I remember feeling equal parts excited and terrified before the last one, but this time around, I've been alternating between fully excited and fully terrified. Periodically, I remember that I've signed my life away, and I have this little moment of dread thinking about how much training I have left and how little time there is. Then I remind myself that that it's probably impossible for this race to be as bad as the last one -- it's not off-road, it's not in June, it's not in the middle of nowhere, and it's not a first-time event (for me or the organizers) -- and I feel better.
I had been slacking on my Saturday morning long runs, but I've been trying to take it a bit more seriously since we're getting down to the wire. I intended to run 7 miles over the weekend and accidentally did 7.75, though it was more of a run/walk. Regardless, this means I'm caught up now, giving me 2 weeks to train to 10 miles and the last week to taper before the race.
This run was so not good. I walked quite a bit more than I wanted to, it was hot, I was tired, and my stomach felt terrible the entire time. I'd had plenty of water the day before, but I think I ate breakfast too close to running. Next time, I'll eat a bit less and earlier, and I think I'll be fine.
I'll leave you with tonight's dinner, a happy accident brought to you by Forgetting to Buy Fish.
Tofu Fish Stew
- 1 tbsp olive oil
- 1 tbsp Better Than Bouillon Clam Base
- 1 tbsp tomato paste
- 1 green bell pepper, sliced
- 1/4 c. white wine
- 2 white onions, sliced
- 6 roma tomatoes, chopped
- 4 cloves garlic, minced
- A buttload of spinach
- 1 package extra firm tofu, cubed
- Heat olive oil in a large soup pot on medium high heat
- Sautee onions and bell pepper until softened, about 5 minutes
- Stir in garlic
- Stir in clam base, white wine, tomato paste, and tomatoes
- Reduce heat and simmer on low/medium-low for 15 minutes
- Add tofu and let cook for 5 minutes
- Stir in spinach until wilted