Anyway, so because it was a million degrees outside I did most of my runs last week at the gym. I have a love/hate relationship with my gym.
I love that I rocked out my runs this week and even did some sprinting intervals and didn't die.
Now, the number one reason why I HATE my gym: they have this funky philosophy that keeping the temperature around 78 degrees will help reduce soreness. Yeah, all this does is make me sweat profusely and make me really cranky. I pay each month, lets turn down the air.
The best part of my gym is that it's less than a mile from my house. Plus they have a pool and a sauna.
I am two weeks into my training and, big surprise, I haven't made up my mind about the Surftown Half. The good news about this is that registration is the same price until the end of August so I still have many weeks of indecision. I have gotten some questions about what training program I am following so here it is:
I am in the third week of the program and its going really well. I did my long distance last week at a track and thought "oh it's just 20 laps" by the end I wanted to die...ugh...around and around and around....bleh! I think I can only do 3 to 4 miles at a track, it just gets way too repetitive.
In other news, I have had such a ridiculous craving for bruschetta. Tomatoes are in season now and they are just so full of flavor and can be eaten plain with just a touch of sea salt and olive oil. I tend to like simple bruschetta more than the recipes that have a laundry list of ingredients. So please do yourself a favor and buy some farmer's market tomatoes, grow/buy fresh basil and make some-it's delicious and also pretty low cal. This recipe tends to make enough for two since I rather just have to make more than have leftovers.
Simple Summer Bruschetta
2/3 tomatoes chopped up (make take more if you are using tiny little roma tomatoes) I like to drain them since they get really juicy when chopped up
Bunch of basil-seriously, those recipes that call for 4 leaves I can't imagine. I love the flavor of fresh basil so I grow a big pot of it and grab a big bunch when making this. Chop it up really fine.
2 cloves of garlic, minced
Sea Salt and Pepper to taste
Drizzle of olive oil
Drizzle of balsamic vinegar
Loaf of french bread
Cut up the french bread and toast it in a 350 degree oven for a few minutes until crisp. Once it comes out rub the bread with a cut clove of garlic (this gives it a really nice bit of garlic oil). Mix tomatoes, basil, garlic and drizzle with a bit of olive oil and a bit of balsamic vinegar. Toss in a bit of salt and pepper and taste. This is one of those recipes that adapts wonderfully so play with it! It works best if you let it refrigerate for a little while to let the flavors marry. Put a bunch of it on a piece of bread and enjoy...repeat again and again. Nom. Nom. Nom.
|Not a picture of my bruschetta because I ate it all before I thought to take a picture. I could take a picture of my growing bruschetta belly....then again, maybe not.|