23 Glorious Miles and Millet Salad

by Joanne on September 6, 2010

Today was my last long run before the marathon.  For confidence sake, I had to do 23 miles. It started out as a really bad run, got heaps better, went a bit down hill, then ended on a good note.

I wore the top and skort that is the outfit for my marathon. I wore the pace band around my lower arm to protect against the chafe that the phone sleeve gives me.  I wore my Newtons

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and my Injinji socks.  I had the running fuel which I planned to use for the marathon. Banana, Gu Shot, Clif Shot, Sports Beans, and 5 Hour Energy.  I might take one more Gu or Clif gel with me for the marathon.

I set out at 6 am, 50 degrees.  The route was down the Parkway to Genesee to the Canal trail and back along Broad Street.  I split the run into 4 legs: home to canal, 5.4 miles. 6.35 through canal and back for a total of 12.70 miles. From canal entrance to home, 4.9 miles.

Leg 1:  Home to canal. My stomach was a mess. I ate a banana with peanut butter 20 minutes before leaving.  I drank 8 oz of water.  Thank goodness for Dunkin Donuts and Hess’ Gas Station.  3 stops within 5.4 miles. Boo Hoo. Average pace was 9.2.

Leg 2: Through the canal:  At the canal entrance, I took a Gu with water.  I felt like I was being watched…

watching

It was such a nice run through the trail, but then I got lost. I forgot to turn a tight right after the railroad tracks and continued along a creepy road for just under a mile.  When I saw traffic at the end, I turned around and found my way back along the trail.

My phone rang.  I had to stop again because my hands were frozen and I was fumbling around trying to answer it.  It was Ted.  He and Richard were on bikes and riding back and forth to keep checking on me.  Since I had made some initial stops then got lost, they had rode right past me. He was wondering where I was.

running group

Look at those SPANDEX legs!  Whoo! Whoo!

My turning point was at 11:75 miles.  I hit it just right to see a boat pass through the locks and see all the fishermen in the Canal.  Ted, Richard and I finally met up with each other at this point.

canal run

Leg 3:   Turn around.  I took a Clif Shot and water.  Another bathroom stop at a convenient porto-potty and off I went.

My Garmin beeped “Low Battery”.  Shoot! You’re kidding! I charged that thing!  It was at mile 13.88 but it kept going so I’m not sure why it beeped?

I saw my lawyer, Dan Cohen on a bike, said “Good Morning”.  He said “Good Morning” then it hit him…”JOANNE????”  I yelled, as I ran away…”Hi Dan!” 

At the end of the canal, leg 3,  I took 3/4 bag of Sports Beans and water.  It had finally warmed up. The temperature was about 68 degrees and my hands finally defrosted.  There were so many bikers out but no runners. Strange?

I checked my time. Somehow, I was a mile short?  I went along Broad Street then did a few weaves around Utica Roads to get in the final miles.  At mile 18, I took a 5 hour energy shot.

after 23

The last leg was the best, negative splits.  9.13 pace for 5 miles.

Total miles:  23.05 miles at an average pace of 9.36. 

Apart from the multiple stops due to upset stomach, the horror of the thought that my Garmin would shut off (I’m so reliant on that silly thing!), it was a good run.  My legs got tired at 17 1/2 miles but mentally I stayed with it.  I’m not unhappy with the run and think (not sure) I may have had enough left to do a full 26.2 which gives me a lot of confidence for October 3rd.  Bring it on!

Millet Salad

Based on a Bob’s Red Mill recipe for quinoa salad but using millet, another nutritious grain instead.

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Serves 6

  • 1 cup rinsed millet
  • 1/2 cup Bob’s Red Mill Grande Whole Grains
  • 1/4 cup crushed hazelnuts, toasted
  • 2 green onions, chopped
  • 3 TBS dried cranberries, soaked in warm water for 30 minutes then drained and chopped
  • 2 TBS sherry vinegar
  • 2 TBS Extra virgin olive oil
  • 1 TBS lemon juice
  • 1/4 tsp salt
  • pinch pepper
  • Feta cheese (optional)

Add 1 cup of millet and 1/2 cup Grande whole grains to 3 3/4 cup boiling water. Reduce heat to a simmer. Cover and let simmer for 30 minutes.

When millet and grains are cooked, spread onto a large sheet of foil and let cool.

When the millet has cooled, turn into a bowl and add the rest of the ingredients.  Mix it all up and chill. 

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When ready to serve, top with a little bit of crumbled feta cheese (optional).

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You just can’t help but think wonderful things are happening inside your body when you eat this.  It’s saying something like …”Oh! You DO love me!”

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Do you try to stay away from wheat even though you may not have an intolerance to the wheat grains?

Joanne

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