The BAA is doing things different this year. Runners of the 2013 Boston Marathon were sent a Passbook or Passport for bib pick up, expo and race weekend information.
That passport is gold since it gets us a hassle free experience when picking up our race day goodies such as bib number, shirt, drop off bag, etc. My personal preference was the larger postcard pass since it was less likely to get lost in all my paperwork.
Along with the passport, we get:
- A welcome book for getting around.
- A hydration pamphlet so you can brush up on your hydrating technique come race day as well as what NOT to do regarding over hydrating.
- Of course there is the little book of shirts, jackets, t-shirts to purchase for remembering your accomplishment. *If you’re like me, you don’t buy until you get to Boston. Oh those superstitious types!!!
It IS getting exciting as we get closer and closer to race day. Not that I’m fast, not that I have great expectations (I respect the course too much) but it’s the mystery of how everything will come together on April 15th.
- Will everything fall in place for a great run?
- Will it be tough right from the start?
- Will the weather be perfect?
- or will it be cold, windy, rainy?
Isn’t that WHY we run races? It’s the mystery of not knowing otherwise, we’d stick to training on the same roads with the same running friends.
Not Your Standard Salsa
A recipe from Meatless: From the kitchen’s of Martha Stewart Living. Ready in 50 minutes from prep, to oven, cool down and service.
*Add delicious, quality smoked salmon as a protein.
- 1 large sweet potato peeled and cut into small dice
- 1 red onion, diced
- 1 TBS olive oil
- 1 tomato + 6 cherry tomatoes, diced *Remove seeds from large tomato
- 1 ripe, firm (but not hard) avocado, halved, pitted, peeled and diced
- 2 TBS chopped fresh cilantro
- 1/4 cup lime juice
- salt and pepper to taste
- 6 oz smoked salmon or other protein to make it a full meal.
Preheat oven to 450 F.
Line a rimmed baking pan with foil and toss the potato, onion, and oil together. Roast for about 20 minute, stirring once or twice.
Transfer the cooked potato mix to a serving bowl and allow to cool for about 10 minutes. Add the tomato, avocado, cilantro and lime juice. Pepper and salt as needed and serve.
Colorful, easy, nutritious…so rewarding!
What do you enjoy doing where the outcome is unpredictable?