Sometime last week, I decided I wanted to run a mile on the track. I think I was still riding high on my better-than-expected 8K time, so it seemed like a good idea. I decided Sunday was the day, and didn’t think about it too much for a couple days.
Sunday morning rolled around and I was nervous. I really hoped I could run under 7 and not die. I know running a mile is never pleasant, expecially when you’re out of shape, which I still kind of am.
The track is a mile away so I ran over slowly as a warm up, then did a few strides once I got there. I felt pretty pretty decent and ready to go.
Lap 1: 1:39 Running fast is fun! Crap, I probably went out too fast
Lap 2: 1:45 Uh, yeah, went out way too fast. This sucks, and my stomach feels weird.
Lap 3: 1:47 I am so ready to be done. Why did I want to do this?
Lap 4: 1:42 OK at least I didn’t keep getting slower. Damn, I’m glad that’s over.
So, 6:53. I’m happy it was under 7, but there’s definitely a LOT of room for improvement. Especially considering that my 5K PR pace is 6:51. Definitely going to be incorporating speed work from here on out. I’m actually kind of excited to go and run some 400s next week.
This recipe was originally for pizza, but I had some leftover hamburger buns to use up, and Mike likes sandwiches even more than he likes pizza. I used a can of fire-roasted tomatoes with jalapenos to make the marinara, but I’m sure it would still be great with regular tomatoes as well (and you’ll definitely have lots of sauce left over).
(adapted from Erin’s Food Files)