From a Newswire interview with Kara Goucher
I think back to the two Boston Marathons I’ve run, I feel like I’ve learned a lot from that course. I don’t fear failing at Boston, but I do fear regretting not trying.
There are so many things I want to remember when I’m running from Hopkinton to Boston on Monday, April 15th. All the positive affirmations that keep the feet moving forward when everything else is wanting to stop. I’m pretty good at staying focused since my running partner is a dog and he doesn’t say much and most of the time I don’t run with music. I usually think about my form or disconnect completely.
Do you disconnect on a long run? When it happens to me, it’s almost like falling asleep while someone else is driving: You awake to find yourself that much closer to the destination without having incurred the boredom of the miles travelled.
We have a fun weekend planned when we get to Boston. We will spend time with Greg McMillan and his coaching staff (dinner on Saturday, run on Sunday if we want, and post race meet up on Monday) plus a few fun hours at the expo, a gourmet Italian meal Sunday night, and finally the excitement of the Boston Marathon on Monday.
Even though the elites such as Kara Goucher and Shalane Flanagan will be well ahead and just about finished before I even get any rhythm going, it’s cool to be running where they ran and, here’s hoping, complete a memorable race for US runners.
If you’re running a marathon this weekend, good luck and remember to stay on your mental game.
As you know by now, we usually have a banana or two left at the end of the week. It or they, depending on how many are left, are over ripe and great for using in recipes. Now I’ve made heaps of banana bread and pancakes so I wanted to do something different with these banana and came up with the follow recipe. Don’t over bake these and make sure to use parchment not greased lined pans. You don’t want them crisp on the bottom unless you are going to ice them and make them into a cookie. If you leave them moist, you can use them like flat shortcakes, stack and fill with cream or ice cream and fruit. They freeze well so it’s a great make-ahead treat to keep in the freezer for unexpected guests.
Makes 9 large “Flats”
- 1 over ripe banana, mashed plus one extra for topping when cooked.
- 1/3 cup sugar
- 1 1/3 cup Heart Smart Bisquick Mix
- 1/3 cup light cream or use something with less fat like 1% milk.
- Whipped topping or ice cream to serve
Preheat oven 425F.
Mix bisquick, sugar and cream (or milk). Add the mashed banana. Mix well. Drop by 1 1/2 tablespoons onto a parchment lined baking sheet. Bake for 10 – 12 minutes but don’t over bake. If you see the bottom of the cookie get brown, prepare an icing and use as a simple snack cookie.
Kitchen renovations on the horizon. If you have suggestions for little mess, microwavable or grillable meals, please send them my way.
One more thing, please wish me luck in Boston. I’m really hoping I’m “on” that day and can come back with my “race of the year”…in a good way