Obstacles and Fettuccine with Basil Pesto

A quote by Henry Ford

Obstacles are those frightening things that become visible when we take our eyes off our goals.

Initially, we are excited about our new goals, e.g. first marathon.  Training comes easily since we are experiencing the thrill and excitement of reaching new heights and undertaking new challenges.  This excitement fuels our daily training.

It starts to get tough when there’s 2 to 3 weeks left before the event.  Daily workouts are now greeted with a “just let me get through this and get it over with” attitude.  Since we’ve invested 6 months of hard training to get to this point, we keep going. 

I’m at that point.  This week has been rough. 

Speed work scheduled for Thursday was forfeited for an extra hours worth of sleep.  Some events didn’t make it any easier.  Monday was an 18 mile long run which set the alarm off at 3:35 am.  Tuesday was a trip for work which set the alarm off at 3:20 am for a 6 am flight. No shut-eye until 10:15 pm that evening.  Lack of food on Tuesday while travelling didn’t help either.  Wednesday was a 6 mile lazy run.  Thursday came the crash.

Thursday, up at 4 am only to discover I had forgot to put in my CRT lenses (can’t see without a 7 hour eye adjustment).  Now I had to run with the lenses in. Not good and certainly not comfortable.  I got on the treadmill only to get  off again 2 minutes later.  I think it was 2 minutes as I was in a fog and have no clue how long I was on it.  Upstairs to the couch.  I slept another hour. Shane and I ran 6.4 miles.  It was a “junk” run:  meaningless, slower than my easy mile pace should be.  Mid morning in the car, I forgot to put the car in park before turning it off. Hmmmm… why won’t the key turn????!!!  Got home from work and got out of the car without turning it off….garage door is down….can you say carbon monoxide poisoning??????   This is burn out.  This is getting over tired and not listening to your body. 

How do I keep going?  I keep saying…”only two more weeks…only   TWO    MORE    WEEKS”.  Don’t get me wrong, I love running but now I’m putting pressure on myself to accomplish so many miles per week at a set pace.  This is not always possible due to life’s events. Still, we push on, motivating ourselves by what ever means we can.  The quotes are helping. 

Friday’s workout (I shouldn’t have…shame on me):   Treadmill for 5 1/2 miles at  8.4 pace.  Shane and I ran  2.7  miles with strides. Total miles=8.2.  I felt really good today.

Saturday is a day off, just a long walk with Shane.  Sunday is the Delta Lake Half Marathon.  The Half will just have to be my speed work for the week.  Hopefully, I can pace myself at a good time that will build confidence for my marathon.

Fettuccine translated is Little Ribbons.   A Pasta Recipe.

The best pesto is made with the freshest ingredients, from the best quality extra virgin olive oil down to the best Parmesan cheese.  

This recipe will serve 4

• 1/2 lb whole wheat fettuccine – cook al dente according to the package directions.
• 1/2 lb cut green beans
• 1 1/2 cups fresh basil leaves
• 3 large garlic cloves *less if you prefer
• 1/2 cup pine nuts
• 2 tsp lemon juice
• 3/4 cup Extra Virgin Olive oil
• 1/3 cup Parmesan cheese, grated
• salt and pepper to taste
• 1/3 cup toasted pine nuts:  put under broiler for only a minute or two – under constant watch. Pine nuts brown very quickly and will continue to brown when taken from the broiler.

In a food processor or blender, puree the basil, garlic, pine nuts, lemon, and oil just until you get a smooth paste. Do not over process it will get warm and turn off color.

Put the puree in a bowl and stir in the Parmesan cheese. Taste it….add your salt and pepper.  Set aside.

Blanch green beans in salted water for about 5 minutes.  Drain and set aside.

Cook your pasta if you haven’t already.

In a serving bowl, add your pasta and beans.  Pour the pesto over and gently mix in.  Serve topped with the toasted pine nuts.

This was such a refreshing dish with all the fresh and simple flavors.  Healthy whole wheat pasta and the good fat, olive oil.  So good.

One word of advice, make sure you have breath mints for dessert.

Joanne