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I guess all jobs are like this to some extent, but teaching really seems to be one with big ups and downs. On Tuesday I felt like the a totally awesome teacher. The activity went well, the kids were into it, and they all really seemed to get the concept (chemical and physical properties of matter). Yesterday was a different story. There was way too much drama (with 13 year olds, I guess that’s not really a surprise), a bunch of kids didn’t turn in their homework, and I just felt off all day.
It’s been that way in the kitchen lately, too. Some things come out better than expected, and others are flops. I’m trying to make more original recipes, but it doesn’t always work out very well. This beet salad was actually pretty awesome (roasted beets, toasted pistachios, goat cheese, orange zest)…
but a couple other things I tried this week were pretty lame. Fortunately there are still a million recipes on my to-try list, so I have somewhere to turn when I’m feeling less than inspired.
This kind of turned out to be more of a project meal than I planned for, so it’s a good thing I made it on a lazy Sunday (well, it was lazy after my 9.5 mile run…) The original recipe comes from Yotam Ottolenghi, who shares with Heidi Swanson the honorable distinction of being my food idol. I used whole wheat couscous instead of bulgur, and added chickpeas for some extra protein. My preserved lemons won’t be ready for a few more weeks, so I skipped that part. In the end, though, it was worth the hour or so it took to but this all together. Plus, we had leftovers for lunches the next day, which is always a huge win!
Baked Eggplant with Couscous and Yogurt
Ingredients Eggplant
- 1/4 cup olive oil
- 2 garlic cloves, smashed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 2 medium eggplants, halved lengthwise
Couscous
- 1 cup whole wheat couscous
- 1 1/2 cups (1 can) garbanzo beans, drained
- 1/2 cup pitted green olives, quartered lengthwise
- 1/2 small red onion, very thinly sliced
- 1/3 cup raisins
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/4 cup pistachios, toasted and coarsely chopped
- 2 tablespoons fresh lemon juice
- salt and freshly ground black pepper
Instructions - Preheat oven to 350°.
- Stir together oil, garlic, cumin, coriander, paprika, cinnamon, red pepper flakes, and salt in a small bowl.
- Cut the flesh of each eggplant half with 1/2"-deep diagonal crisscrossing lines, about 1" apart (be careful not to cut through skin). Drizzle each half with a quarter of the olive oil-spice mix, then place the eggplants, cut side up, on a rimmed baking sheet. Roast until soft and very tender in center, about one hour.
- While the eggplants are roasting, bring 1 1/2 cups of water to a boil. Stir in the couscous, cover, and remove from heat. Let stand for about 10 minutes, then fluff with a fork.
- Transfer the couscous to a bowl and stir in the garbanzos, olives, onion, raisins, mint, cilantro, pistachios, and lemon juice. Season to taste with salt and pepper.
- Serve alongside the eggplant with a little yogurt drizzled on top.
1.3 http://catesworldkitchen.com/2012/01/baked-eggplant-with-couscous-and-yogurt/
(adapted from Bon Appetit)
This was a really good weekend, and it started off with a really good pizza.
My favorite thing about having 60+ food blogs in Google reader is that I can find inspiration for just about anything. And since I’m pretty much always in the market for new pizza ideas, I get particularly excited when blogs I read have great recipes for it.
One other highlight of this weekend was finally trying Yogurtland!
We went down to Palo Alto on Saturday to have breakfast with friends, and then stumbled across it. I obviously needed a little after-breakfast dessert.
I got a magnificent bowl of cookies and cream and Kona coffee yogurt topped with peanut butter cups, toffee bits, and caramel sauce. The guy working apparently thought two people would be eating it, but nope, it was ALL MINE!
Mike and this small creature hung out with me while I savored every bite and complained for the millionth time about the lack of good frozen yogurt within a 10 mile radius.
I think my favorite thing about this pizza is the color of the potatoes (so pretty!) followed closely by the rosemary and goat cheese combination (hard to beat!). I’m including my new favorite crust recipe, which is made with equal amounts of white and whole wheat flour. Normally I make the crust pretty thin, but lately I’ve been making it a little thicker and I LOVE it.
This recipe makes two pizzas.
Purple Potato and Goat Cheese Pizza
Ingredients Crust
- 2 tsp active dry yeast
- 1 1/2 tsp salt
- 1 3/4 cups warm water (100 F)
- 2 cups whole wheat flour
- 2 cups all purpose flour
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Pizza
- 8-12 small purple potatoes
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 6 ounces mozzarella cheese, shredded
- 1 tbsp chopped fresh rosemary
- 1/4 red onion, thinly sliced
- 4 ounces goat cheese, crumbled
Instructions - To make the crust: Stir the warm water, salt, and yeast together in a large bowl. Let stand for about 5 minutes, until the yeast is foamy.
- Stir in the flours and mix until the dough is smooth, then put a lid (not airtight) over the bowl, and let stand at room temperature for about 2 hours. Transfer to the fridge for at least 12 hours, until ready to bake pizza. (It should keep in the fridge for up to a week.)
- When you're ready to bake, preheat the oven to 450 F with a pizza stone on the bottom rack. Flour your hands line a cookie sheet with parchment. Shape half the dough into a 12-inch circle.
- To make the pizza, boil the potatoes until just tender, 10-20 minutes depending on their size. Remove, drain the water, and slice thinly.
- Brush each crust with about a tablespoon of oil, and sprinkle evenly with chopped garlic.
- Sprinkle the mozzarella over the oil, followed by the rosemary.
- Evenly distribute the red onion, potatoes, and goat cheese over each pizza.
- Slide the parchment onto the pizza stone and bake until the cheese is bubbly and the crust is golden, about 12 minutes.
1.3 http://catesworldkitchen.com/2012/01/purple-potato-and-goat-cheese-pizza/
(crust adapted from Artisan Pizza and Flatbread in Five Minutes a Day, pizza adapted from The Novice Chef)
Yep, wore the magic socks again…now I’m 2 for 2 getting PRs while wearing them!
I tweeted before this race that I wanted to run under 21. I figured putting it out there would be extra motivating, because I would hate to have to then tell the 18 people that actually read what I say on twitter that I failed.
It was cold and drizzly, which to me is pretty much perfect racing weather. Mike was running the 10 mile race with Ellie in the stroller, and since they were both out and back along the Embarcadero, it would be easy for me to tack on miles at the end by running out to meet him and then finish with him.
I did an easy 1 mile warm up, took off my warmups, and said goodbye to Mike and Ellie. I kind of bounced around for a little while and then we were off! I normally hold back in the beginning, but after that HUGE confidence boost I got from my tempo run on Thursday I decided to push it from the start. I was determined not to look at my Garmin because I didn’t want to psych myself out, but I wanted to know my splits at the end.
Before I knew it, we were at the turn around and it was starting to get a little painful. Burning lungs, legs getting a little tired, and a vague sense of “I may throw up” creeping into my stomach. I usually end up repeating random words or mantras when things get tough – not stuff I plan in advance, but things that just kind of pop into my head.
For a little while, I was thinking “less than 10 minutes to go” over and over, and then when it really started to hurt, “my eyes aren’t bleeding yet – keep pushing” (the lovely imagery of running til your eyes bleed comes from super speedster Page – thanks for that, it helped!)
With a mile to go, the wind was at my back and I was running as hard as I could. I saw the finish line in the distance, but couldn’t quite see the time (and still refused to look at my watch). As I got closer I saw that I was at 20:xx and was THRILLED my goal was in reach. I gave it all the kick that I had (which by that point wasn’t much) and crossed the line at 20:54. My mile splits were 6:45, 6:54, and 6:43.
The tweet after the race pretty much says it all:
I am now 54 seconds from my 2012 goal of breaking 20!
I’m not going to say these make you run faster, but I made them last night and then had pretty much the best tempo run ever today.
I guess it could have been the weather (50 and raining…just like home!). Or it could have been my new shoes.
Sorry, they’re a little dirty. I always hated Brooks, but when we were running shoe shopping a couple weeks ago I decided to try them. Going in I was pretty sure I wanted Newtons, but I liked these SO much more (and in the interest of full disclosure, I bought them with my own money and Brooks has no idea I’m writing about them). They’re light and feel just cushioned enough. I normally run in Asics 2170s, but these have become my shoe of choice.
Anyway, the run. I started out with a mile warm-up, then picked it up for three miles, which I ran in 6:53, 6:43, and 6:34 (whaaat?). I don’t think I’ve ever run that fast in a tempo run, and since my 5K PR is 6:51 minutes/mile I think there’s a good chance I’m in PR shape. We’ll see…I may be making an attempt this Sunday.
Lately I feel like I haven’t been baking as often as I want to, so in addition to planning my weekly dinners, I’ve been planning for a couple baked goods every week too. First up was Black Bread (um, Heidi’s pictures are about a million times better than mine).
Rye bread with carrots in it is actually pretty good, who knew?
My sister gave me The Pastry Queen cookbook for Christmas and these brownies looked completely amazing. As my mom would say, they’re so sweet they’ll make your teeth curl, but to me that’s kind of a good thing.
Pecan Praline-Topped Brownies
Ingredients Brownies
- 3/4 cup unsalted butter
- 3 ounces unsweetened chocolate
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tbsp instant espresso
- 1 cup all purpose flour
- 1/4 tsp salt
Topping
- 1 cup pecans
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tbsp light corn syrup
- 1 tbsp vanilla extract
Instructions - Preheat the oven to 350 F and grease a 13 x 9 pan.
- Melt the chocolate and butter together in the top of a double boiler, then let cool slightly.
- Transfer to a large bowl and add the sugars, and mix well.
- Add the eggs and vanilla and stir until smooth.
- Stir in the flour, instant espresso, and salt and stir just until the flour disappears.
- Spread the batter evenly in the pan and bake for about 30 minutes, until just set in the middle and pulling away slightly from the sides.
- Let cool completely before making the topping.
- Toast the pecans for about 5 minutes (in a sheet pan in a 350 degree oven) until fragrant. Let cool then roughly chop.
- Put the cream, brown sugar, butter, and corn syrup in a large, heavy-bottomed saucepan and bring to a boil over medium heat. Stir in the beginning, just to get everything evenly mixed, then let boil over medium-low heat for about 6 minutes.
- Remove from heat and stir in the vanilla and pecans.
- Pour over the brownies and let stand for about 20 minutes. Cut into small squares to serve.
1.3 http://catesworldkitchen.com/2012/01/pecan-praline-topped-brownies/
Ellie got her first cold last week, and of course we ended up getting it too. I hate seeing her sick, but she’s a trooper.
I felt pretty crappy on Monday and Tuesday. My throat was killing me and I had basically zero energy. Sometimes I’ll try and run when I’m sick but it just wasn’t going to happen on those days. Today I felt a little better and figured getting outside and running just might give me a little extra energy, and it totally did. Just changing into my running clothes perked me up a little bit, so I headed out for 4.5 miles and felt great. Slow, but more human than I’d felt in at least 48 hours.
On Monday, when all three of us were feeling pretty miserable, I decided to make some soup. I was trying to go for the richly flavored broth that came with the noodle soups in Thailand, except those obviously use meat. I probably should have added some vegetables (I think bok choy would be great), but it kind of escaped my mind at the time.
I sauteed some shallots, ginger, and green onions, then added the tofu and let it soak up those flavors before I added broth (and a pinch of five spice powder). The dumplings aren’t completely necessary, but they are a nice addition. I just used basic yellow noodles I found at the Asian grocery store. The addition of chili garlic sauce, in my opinion, is non-negotiable (especially for cold-curing purposes).
I’m submitting this to my friend (and fellow science teacher) Branny’s Souper Bowl. Click on that link to participate too (you don’t even need a blog!) Branny loves animals more than anyone else I know, and for every soup that’s submitted, she’s giving a dollar to the ASPCA. I’m dedicating this to Berkeley, the golden retriever my family had during my teens and early twenties. He was probably one of the worlds dumbest dogs, but he was a total sweetheart. I miss so many things about him, but my favorite thing was his full-body wag every time I walked in the door.
Tofu Noodle Soup with Dumplings
Ingredients - 2 tbsp vegetable oil
- 2 shallots, thinly sliced
- 2 green onions (green and white parts), thinly sliced
- 2 tbsp finely minced ginger
- 1 lb extra firm tofu, drained and pressed, then cut into 1 cm cubes
- 6 cups vegetable broth
- pinch five spice powder
- 1 tbsp soy sauce
- 8 ounces thin yellow noodles
- 10-12 frozen dumplings
- chili garlic sauce, for serving
Instructions - Heat the oil in a large soup pot and add the shallots. Cook, stirring, for about 3 minutes.
- Add the garlic and scallions, and continue cooking for another 2-3 minutes.
- Stir in the tofu and cook, stirring occasionally, for about 4 minutes. Stir in the vegetable broth, soy sauce and five spice powder and let simmer.
- While the broth is simmering, cook the noodles according to package directions, then drain and rinse.
- Stir the dumplings into the broth and simmer until the dumplings are cooked through, about 5 minutes.
- Taste and add salt as needed. Add the noodles, mix well, then ladle into bowls to serve.
- Top with a little chili garlic sauce
1.3 http://catesworldkitchen.com/2012/01/tofu-noodle-soup-with-dumplings/
I definitely made the most of this three day weekend. In addition to penguins, grocery shopping, and paper-grading, I got to go for an awesome 14 mile run to celebrate Aron’s birthday.
It was the longest run I’ve done since Boston, and it felt fantastic.
I also did a little kitchen project that should be ready in about 3 weeks.
There are tons of organic lemons available right now so it’s the perfect time to preserve them!
One thing we noticed after buying groceries last week was how much plastic was included with our produce. We were completely disgusted, so this week we made a point to buy everything at the farmers market or the co-op with our re-usable produce bags. The packaging from last week is on the left and this week is on the right. Definitely an improvement.
I also found a great blog about living without plastic.
The beauty of this salad is that everything in it can be bought in bulk so there’s no waste. I know some people have issues with bulk bins, but I’ve been shopping out of them for years and never had a problem. Plus it’s a great way to try just a little bit of something without having to commit to a big package.
As I was making this I really wasn’t sure about how well everything would work together…broccoli, lemon, pine nuts, tortellini, cilantro, mint, sprouts. It all sounded good, but it also sounded like a lot of different flavors. It turned out to be completely delicious (not surprising, it’s one of Heidi’s recipes!
Ingredients - 6 ounces dried cheese tortellini
- 1 head broccoli, cut into small florets
- 1 clove garlic
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh mint
- 1/4 cup toasted pine nuts
- 2 cups sprouts
- 1 medium avocado, diced
Instructions - Bring a large pot of water to a boil. Add the tortellini and cook until almost perfectly tender. Stir in the broccoli, cook for 1 minute, then drain and rinse with cold water.
- Put the garlic clove in a mortar and pestle with a big pinch of salt and mash into a paste.
- Whisk together the oil, lemon juice, and garlic paste.
- Combine the tortellini, broccoli, sprouts, nuts, and herbs in a large bowl and mix gently. Add the dressing to taste, and toss just before serving.
1.3 http://catesworldkitchen.com/2012/01/tortellini-salad/
(adapted from Super Natural Every Day)
I can’t say what exactly made this week so stressful, but I was TOTALLY ready for a beer and Pizza Friday when it finally rolled around. Fortunately, this three day weekend is already going pretty well, so I’m sure by Tuesday I’ll be out of my funk. I just have about 3 million papers to grade between now and then…
One of my essential Friday night or Saturday morning activities is planning my meals for the next week. I’ve done this on and off for years, but now that I’m using a Google Docs instead of random pieces of scratch paper that I inevitably lose, it’s going much better.
Using Google reader and one cookbook (I used to look at six or seven cookbooks and get totally overwhelmed), I put together a spreadsheet of what I plan to make. As I’m doing that, I write my grocery list, and we go grocery shopping and to the farmers market first thing Saturday morning. It’s nice to start the weekend knowing the whole week is already planned for, and not leave it hanging over my head until Sunday night.
Yesterday was grocery shopping day, but it also ended up being penguin-viewing day! We took Ellie back to the science museum and this time, the penguins were swimming!
I don’t know if she was more into watching the penguins or the other kids that came to see them, but we spent about 45 minutes there. Love that place.
This pizza went onto the menu as soon as I saw it. I forgot to get red peppers, and I don’t eat bacon, but I figured it would still be really good if I used some portabellos. And it was! The balsamic drizzle is amazing – don’t skip it!
Fontina and Portabello Pizza
Ingredients - whole wheat pizza dough for 2 10-12" pizzas
- 2 portabello mushrooms
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, plus more for brushing pizzas
- 2 garlic cloves, minced or pressed
- 6 ounces freshly grated fontina cheese
- 2 ounces freshly grated parmesan cheese
- 1 1/2 cups balsamic vinegar
Instructions - Preheat the oven to 450 F with a pizza stone inside.
- Remove the stems and scrape the gills out of the portobellos. Cut the tops into thin slices.
- Heat the oil in a medium skillet and add the shallots. Cook over low heat until soft, about 15 minutes. Add the mushrooms and turn the heat up to medium. Cook for about 5 minutes, until mushrooms are soft. Add the garlic, mix well, and remove from heat.
- Add a pinch or two of salt and stir.
- Mix the fontina and parmesan together in a separate bowl.
- Shape the pizza dough into 10-12" rounds on parchment paper. Brush with a little oil.
- Spread the mushroom mixture evenly over the pizza crusts. Top with the cheese.
- To bake the pizzas (one at a time), slide the parchment onto the pizza stone and bake for about 15-20 minutes, or until the crust is golden and the cheese is bubbly.
- While the pizzas are baking, bring the balsamic to a boil in a small saucepan and cook until thickened and reduced to about 1/2 cup.
- When the pizzas are done baking, let them cool slightly, then drizzle with a few spoonfuls of balsamic reduction.
1.3 http://catesworldkitchen.com/2012/01/fontina-and-portabello-pizza/
(adapted from How Sweet It Is
Today, Ellie is four months old. She’s only been in our lives a short time, but I can’t believe how much has changed. Getting up at 5 AM is easier than I ever imagined it would be (she still hasn’t mastered sleeping through the night, so I’ve seen the wee hours of the morning a lot more than I would choose to).
I think I have done more laundry in these first few months of her life than in the full year prior to her birth. I’m eternally grateful for the washer and dryer in our house, because spending that much time at the laundromat would definitely make me crazy.
It’s gotten to the point where a run without her in the jogging stroller just feels like something is missing, and I swear that pushing her all those miles has gotten me in better shape than ever (proof? I’m 2 pounds below pre-pregnancy weight AND I have that brand new 10K PR!)
Her laugh is my favorite sound by far. I make a fool of myself numerous times a day just to see that huge toothless grin and hear her adorable giggle.
I have hundreds of pictures of her on my phone and more on my camera’s memory card. My instagram feed is heavily dominated by pictures of her. It’s ridiculous, but I can’t stop (even when I have 20 pictures that are pretty much identical).
I really, really love being her mom.
Although she’s still not eating anything but milk, she’s started to show some interest in fruits and vegetables (okay, toy versions of them). She may not look terribly enthusiastic in that picture, but she LOVES those toys! I’m really excited to start making her baby food soon. Hopefully she’ll end up loving vegetables as much as her parents do!
Squash is my favorite vegetable of the moment. Kabocha, butternut, acorn, spaghetti, delicata… I adore them all, espcially roasted or stuffed! These acorn squash have a simple filling, but the mix of flavors and textures is pretty hard to beat. Salty, sweet, smooth, crunchy – it’s all in there!
Quinoa and Pistachio Stuffed Acorn Squash
Ingredients - 2 small acorn squash, cut in half and seeds removed
- 2 Tbsp olive oil
- 1/4 cup chopped shallot
- 2 cups cooked quinoa
- juice of 1/2 a lemon
- 1/2 cup toasted pistachios
- 1/2 cup raisins
- 1-2 ounces feta, crumbled
- salt and pepper to taste
Instructions - Preheat the oven to 425 and spray a baking sheet with cooking spray.
- Place the squash on the baking sheet cut side down and bake for about 20 minutes, or until the flesh is tender.
- Heat the oil in a skillet and add the shallot. Cook 3-4 minutes, until soft. Remove from heat and stir in the quinoa, pistachios, raisins, feta, lemon juice, and salt and pepper (to taste).
- Divide the quinoa mixture evenly among the squash halves.
- Return to the oven for about 10 minutes, then serve.
1.3 http://catesworldkitchen.com/2012/01/quinoa-and-pistachio-stuffed-acorn-squash/
(adapted from With Style and Grace)
There are a million things to love about San Francisco, but this is one of my favorites:
We’re members, and this weekend, we gave Ellie her first science museum experience. Our first stop was the living roof, which is covered with native plants and absorbs 98% of the water that falls on it!
Next, we walked through the rainforest exhibit, which felt like Hawaii and had lots of birds and butterflies.
Ellie slept through the whole thing.
But she woke up when we got to the aquarium!
SO many cool fish!
And jellyfish.
The only disappointment was the penguin exhibit, which is usually my favorite. The penguins were all just kind of flopped around on the rocks, not doing anything. I guess we’ll have to go back very soon (this weekend, maybe?)
One thing I like almost as much as science museums is soup (worst tie-in ever? Oh well). This soup has it all – healthy beans and grains, cheesy pasta, and a spicy, fragrant tomato broth. The small changes I made to the original recipe were to reduce the liquid (I like my soups kind of stew-like), replace herbes de Provence with dried oregano and basil, and use kale instead of chard. It’s perfect comfort food!
Ingredients - 2 Tbsp. olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1/2 tsp. red pepper flakes
- 6 cups vegetable broth
- 1 (15 oz.) can diced tomatoes
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 tsp dried basil
- 1 tsp dried oregano
- 6 oz. dried cheese-filled tortellini
- 1 bunch kale, chopped
- shredded Parmesan cheese
Instructions - Heat the olive oil over medium heat in a dutch oven or large pot.
- Add the onion and cook until softened, about 5-6 minutes.
- Add the garlic, tomato paste, and red pepper flakes and cook an additional minute.
- Stir in the broth, tomatoes, beans, dried herbs. Bring to a boil and then turn down and simmer for about 15 minutes.
- Season to taste with salt and pepper.
- Stir in the kale and cook for about 5 minutes. Add the tortellini, cover, and simmer until the tortellini is done, about 15 minutes.
- Ladle soup into bowls and top with parmesan cheese to serve
1.3 http://catesworldkitchen.com/2012/01/tortellini-and-kale-soup/
(adapted from Elly Says Opa)
I ran in compression socks today. I kind of felt like I looked ridiculous (and I am sure that if my sister had seen me this morning she would have said something along the lines of “oh God, Cate, no. Just no.”), but I PRd, so looks really didn’t matter. And my legs felt so springy and fresh!
I’m pretty sure the last 10K I ran prior to this one was in the summer of 2010, and it was not pleasant. 10Ks are probably my least favorite distance to race, but at least today made me feel a little bit better about them. I had a really good feeling about this race as soon as I got out of the car (plus I was wearing the magic socks!) The weather was perfect and I had a really solid week of training (compared to the weeks before).
I jogged an easy mile to warm up (9:30 pace), said goodbye to Mike and Ellie (Mike was pushing her in the stroller – it was her first 10K!) and lined up. Unlike my last couple races, I decided I wanted to wear my Garmin. When I went through the first mile in 7:01, I felt like I was right on track. I missed the 2 mile mark but someone near me said we went through it at 14:08. I hit mile 3 at 21:16 and was feeling great. That was also right at the start of a LONG downhill stretch that lasted until right around mile 4.5.
I knew the last 1.6ish miles were all uphill so I tried to bank some time on the long downhill. I passed a bunch of people and felt amazing. Then reality hit as soon as we turned the corner and started running up. It sucked. My legs felt fine but I felt SO out of breath. I started doing mental math, seeing if I could slow down and still PR. Then I told myself to stop thinking about slowing down and just hang on. One girl passed me, and so did a bunch of guys. I seriously thought the last mile would NEVER end, but we finally rounded a slight bend and saw the finish.
44:30, a PR by 39 seconds (7:09 min/mile)! And I was fifth place woman, which meant I scored a sweet yellow ribbon. Mike and Ellie weren’t far behind in around 46:30.
I am SO happy with this race, and am especially with the fact that the McMillam calculator says I should be able to run a 1:39 half marathon. February 5th, it’s on!
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