Sometimes the title for a blog post simply happens without much thought then there are those times that nothing sounds right. Today’s post was one of those writes, re-writes, and re-write again. Nothing worked so I gave up and just went with what it was. No over thinking it…or did I?! This week has been a week of over thinking and under performing. It happens. We get over it.
My mojo for running went out the window this week, hence “under performing”. I took several days off and didn’t feel an ounce of regret. Probably not the week to suffer a lack of mojo since The Hall of Fame Half Marathon is Sunday and I originally wanted to use it as a predictor race for Grandma’s Marathon on June 20th. Grandma’s will be my 3rd marathon this year. Phoenix in February, Boston in April, were both good runs for me so I’m not too wrapped up in having to PR or try to run for another BQ. In addition, Ted won’t be waiting at the finish line and there will be no after race plans. I’ll simply run, rest, and head back to Utica.
Speaking of races, it seems there are a lot of events going on this weekend. Not only the half I’m running but half marathons in so many states. Bike events: Ted is doing a 35 mile bike race in Syracuse this weekend. Triathlons in the Carolinas and elsewhere.
In the Utica area, we have multiple running clubs as well as many organizations posting races from 5K’s to half marathons and lets not forget Utica’s biggest race, the 15K Boilermaker Road Race in July. Whether a runner chooses to get the training done in the morning or at night, there will be other runners on the streets so you’re never really alone. It’s a good area to run, be fit, and feel healthy.
Do you have an event this weekend? If so, what kind and where?
Does your area have many running clubs and/or events?
School of Fish: Broiled Cod with Fulton Fish Market Glaze
This recipe from Chef Pollinger’s book School of Fish is so easy, you’ll wonder why you never thought of it yourself.
Serves 4
- 1/4 cup good quality mayonnaise
- 1/4 cup grated Parmesan Romano cheese
- 2 rounded tsp chopped fresh dill
- 2 rounded tsp chopped fresh tarragon
- 2 rounded tsp chopped fresh chives
- canola oil for baking sheet
- 1 1/2 lbs cod fillets or 4 x 6oz fillets about 1 1/4 inch thick
- sea salt and black pepper
Preheat broiler. Line pan with foil and wipe with oil.
Mix the mayonnaise with the cheese and herbs.
Sprinkle the fish with salt and pepper and allow to stand for 5 minutes.
Pat the fish dry. Place on the broiler pan and broil for 6 minutes. Remove from oven and spread the mayonnaise herb mix on top of the fish.
Place the fish back into the oven for 2 minutes, turn pan and finish broiling another 2 minutes.
What can I say about this? My new favorite recipe for cod fish.
Speaking of fish, I ate out and had some pretty good blackened tilapia this week. Last week, I had grilled salmon at home.
I ran 13 miles today. I hope you don’t have the humidity that I did today when you run your race. Have a great race!