“Your body will argue that there is no justifiable reason to continue. Your only recourse is to call on your spirit, which fortunately functions independently of logic.” – Tim Noakes
Another snow storm is expected to hit our neck of the woods. More snow… UGH! Ted said to me this morning “If we have another winter like this one, we’re moving!”.
We’re in the toughest month of the year in my book: February. It’s cold, no more football, serious training month for Spring marathons, it’s a tough month! But we like tough right? I mean, that’s WHY we challenge ourselves.
To get over the hurdles that seem impossible to face, it helps to remember a few things:
1. Take it one day at a time and just do what you can. If you go to bed knowing you put forth your best effort and did what you could that day, your mind will rest.
2. Remind yourself that you wanted this, no one is making you do it, and to accomplish this challenge you will have to endure discomfort. You knew it wasn’t going to be easy. You don’t want easy otherwise everyone would be doing it.
3. All the bad weather, all the tiredness, pushing through when you’ve had enough, it will prepare you for race day. Race day is going to be tough. In order to build your resistance to “tough” you have to BE TOUGH.
In the early hours of the morning when it’s cold, dark, snowy, the roads are icy and the wind is blowing, it’s not easy to be motivated by 1, 2, and 3. But you have to. You have to get outside, do your best and find a way to get it done because in the end, there is nothing better than the feeling you made it, you achieved your goal, if only for that day.
A Recipe for Ted … or anyone else who eats meat.
Union Square Cookbook has a delicious recipe for chicken breasts stuffed with herbed goat cheese. Since Ted isn’t a real fan of goat cheese, I changed the recipe for him and used blue cheese. His reaction: “Don’t keep making dinners like this or I’ll be on Man vs. Food. It’s too good.”
- 4 oz fresh, crumbled blue cheese
- 1 TBS each of chopped tarragon, basil, parsley, and chives
- 2 TBS olive oil
- 1/4 tsp sea salt
- fresh ground pepper
- 4 boneless chicken breasts: Cut a 3” pocket in the thick side of the breast. *Either have the butcher do it or slice the pocket when the breasts are slightly frozen.
- 1 TBS canola oil
Mix the cheese and herbs. Add 1 TBS olive oil and half the salt and pepper.
Stuff the chicken breast pocket with a small amount of the cheese mix. Season the tops of the breasts with the rest of the salt and pepper. Refrigerate for 1 hour or up to 1 day ahead.
Heat the canola oil and remaining olive oil over medium high heat. Add the chicken breasts and sauté for 5 to 6 minutes. Turn over and continue sautéing for 4 more minutes. Place in a 200 deg. oven to keep warm if you have other things to prepare.
What’s your mantra when the going gets tough?