I didn’t know how the run would go other than treating it as the speed workout I missed earlier in the week but since my heel has been hurting and I’ve had a few other leg issues, I’d wait and see what happened once I started running.
The temperature was cold, 29 degrees but the sun was shining and when the sun shines there is so much energy in the air. A “ready-set-go” start at 9 am and all 237 10K runners were off. *Great turn out for all races. Close to 500 participants this year!
I was slow starting out down the hill or at least it felt slow but I knew the effort was there. Initial body check and nothing was hurting so I’d keep the pace. We turned a couple of corners then hit the long stretch of road which I always dread in this race for no other reason other than it seems so long. Before reaching the Fort, the lead pack is heading back. It feels so good to give them a yell “Way to go!” “Great job!”. Then a water station and turn into the Fort, up the stairs, over the bridge, out and around, back onto the sidewalk. Heading for home and never forgetting to thank the police and volunteers.
My pace felt good although I was kicking out some effort and wondering if I should keep it up. If I did, what is that short but somewhat steep hill to the finish going to feel like? I think because it’s so close to the finish line, when you take it on, it isn’t that bad. A challenge yes but do-able because it’s the end of the race.
I cross the finish line at 46:57. That’s a PR for my 10K time. It got me first in my age group and 47 overall from the 10K runners. Like I said, the sun fills the air with energy.
As for using this as another Boston predictor, the calculator says….
3 hrs 40 min. and 14 sec. Wouldn’t that be nice? BUT…who knows what the body will do on April 15th? I can only hope all systems are go and I have a great run.
Right now, I’m thrilled with my Syracuse half marathon and I’m pretty happy that the Fort2Fort run was a good race.
Reward Thy Self with PEACHES AND CHEESE!
What ever happened to tapioca? Maybe it’s just me but I haven’t seen it used in recipes in a long time. If you’re out of the “loop” as I am, you may wonder what IS tapioca?
Tapioca is a starch which comes from cassava. It’s a staple food in some regions of the world and most widely thought of as a thickening agent for many recipes. It is gluten free and almost 100% protein free. In fact, there isn’t much to it. It contains almost no vitamins.
I came across some “Quick Cooking Tapioca” and thought …”hmmm…it seems pie makers used to use this to thicken fruit pies?” And sure enough, right there on the side of the box were recipes for a variety of fruit pies from blueberry to peach. Without looking at the title of this post, guess which fruit I chose?
No, not apples. Not even blueberries but PEACHES!
The result was an interesting one crust pie with a moist, light filling, just sweet enough to help calm those after dinner, sweet desire needs. OR…to celebrate a good run!
Makes 1 9” deep dish pie
- 28 oz canned peaches in light syrup or no sugar added – drained.
- 1/4 cup Quick Cooking Tapioca
- 4 tsp lemon juice
- 3/4 cup sugar
- 3/4 cup part skim Ricotta cheese
- 1 9” deep dish pie crust
Mix the peaches, tapioca, lemon juice, sugar, and ricotta in a bowl. Allow to sit for 20 minutes.
Preheat the oven to 400 F. Pour filling into the pie crust and bake for 50 minutes.
Top with cream (just like they do in the U.K, usually over Chocolate Gateau…ahhh, the memories).
Sharing my desk top: No matter what your day is like, you just have to smile.
What does your desk top look like?