Spring or Fall Marathons and Appetizers for all

by Joanne on October 23, 2012

As I was running along this morning, among the many thoughts going through my mind was how much more I enjoy training for early Fall marathons as opposed to Spring races.  It probably comes down to where you live regarding your preference but if you’re in the North East, the winters are tough. It’s hard getting that body out in the chill of a dark morning, sometimes windy, sometimes into a cold rain, sometimes into both a windy, cold rainy morning.  I won’t even mention trying to run though snow as it builds up on the bottom of your sneakers. 

I’m going to miss my early morning runs when I’m only out there for half an hour before the sun begins to rise.  I’m going to miss running in shorts and a tank.  I’m going to miss craving a gentle breeze or a misting rain to help cool me down. 

I’m anticipating running in layers of clothing and coming home with frozen hands and frosty eye lashes. I’m wondering which sneakers will be least dangerous as the roads get slick and the snow piles up.  I’m wondering how many torturous boring miles I can run on the treadmill before going out of my mind. 

After this past year of running races, I’ve decided my favorite months for marathons is September and early October. My favorite marathon is Boston but the worst to train for.

What’s your favorite month for a marathon?

If you ski or enjoy winter activities, does running interfere with those activities?

If you do a lot of summer sports, does summer training get in the way of your summertime activities?  


Good food from Martha Stewart. Squash or sweet potato rounds with your choice of topping. Surprisingly good!  The sweetness of butternut squash or sweet potato coupled with a savory or semi-savory (in the case of chutney) topping.  It’s gluten free!

Servings:  1 butternut squash will serve about 12 and 2 sweet potatoes about 10

  • 1 medium butternut squash, microwave for about 8 minutes or until just soft enough for you to peel easily. After peeling and seeding, slice into 1/3 inch round and then cut again to make triangles or the shape of your choice.
  • *If using sweet potatoes, do not peel and do not microwave, simply slice into 1/2 inch rounds to prepare for baking.
  • olive oil to coat the baking sheet
  • toppings – see below for suggestions

Preheat the oven to 400 F.  Place prepared squash or potatoes onto a lightly oiled baking sheet. Roast for 30 – 35 minutes until tender.

Suggested toppings:

  • Black beans and a nice cheese such as sharp cheddar or smoky gouda. *Drain and heat the black beans but allow to cool to luke warm

  • Fresh sliced tomato (cherry or grape tomatoes would be delightful!) with water packed tuna.

  • Sweet chutney/relish topped with green onion.

Don’t worry if you cook the squash too much and it becomes too soft for finger food.  Simply put the slices onto little pieces of foil or parchment or even a mini cupcake paper and serve so it can easily be picked up with fingers.

Sure to be a party favorite.

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  • At 2012.10.24 19:01, Cucina49 said:

    I prefer fall marathons myself…but that’s partly because it’s hard to train outside in Alaska before April! Plus if I travel outside for a marathon, fall temperatures work the best for me.

    • At 2012.10.25 03:39, Choc Chip Uru said:

      Can’t say I can answer your questions considering I am not into marathon running but I can say that your appetizers are gorgeous 😀

      Choc Chip Uru

      • At 2012.10.25 07:27, Heather said:

        My favorite month for a marathon is May. I love training in the cold weather!!!

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