Do you ever think that we might find more information than is needed when searching the internet? I do especially when the information deflates confidence. Here’s what happened.
The TCS NYC Marathon is fast approaching. I’ve just begun my tapering and had the time and energy to scope the internet for answers to this question: “Is the NYC Marathon course harder than the Boston Marathon course?” I looked at 3 sites and 100% said a BIG, NASTY …
There were also a few “Not a course to PR”. There were more “Take it all in. Bring your phone and take photos. Enjoy the race. The last stretch into Central Park will take everything you’ve got”…. and so on. You know, I think I did this very same thing to myself the first year I ran Boston. By the time I finally made it to Athletes Village race day morning, my nerves were shot, my legs were jelly, and I wanted to go home.
As race day approaches, I’m hoping to rustle up confidence and focus on the positive aspects of my training. How strong I was in training this summer. How I felt so good during most of those long 20 milers and that slow but long 26.2 Portland Marathon with Ted. It’s really tough when we get nervous to dig deep and pull up positive thoughts to get over our fears. Those fears are the hurdles we have to get over in order to succeed, Let the mental games begin!
…And so we fuel our thoughts with warm comforting PUMPKIN SOUP!
I picked the perfect little pumpkin. It was perfectly round. It had a perfect burnt orange color. Thoughts of all the delicious things that could be made from that pumpkin!
The air had a little chill in it and the leaves were blowing around the yard. I could smell the fall air that hinted at the inevitable cooler season over the horizon. Then I looked at my pumpkin and thought “soup”.
- 1 small pumpkin or you might use a butternut squash if preferred
- 1/2 TBS coconut oil
- 2 cups vegetable broth
- 1/2 sweet onion, chopped
- 1 tsp minced garlic
- salt and pepper to taste
- pinch of nutmeg
- 2 tsp honey
- 4 tsp. roasted pumpkin seeds (optional)
Preheat the oven to 325 F. Place pumpkin on a foil lined pan and allow to roast for 1 1/2 to 2 hours until fully cooked. Allow to cool. *Cook time will depend on size of pumpkin.
Slice pumpkin in half and remove the seeds.
Scoop out the pumpkin “meat” and set aside.
In a large saucepan, heat the coconut oil over medium heat. Add the onions and cook for 6-8 minutes until they begin to turn golden. Add the garlic and cook for 1 minute. Add the pumpkin, the broth, salt and pepper, nutmeg and honey. Stir and allow to cook for 20 minutes with the lid on and stirring occasionally.
Don’t forget to top the soup with roasted pumpkin seeds when ready to serve!
Light, wholesome, and good for warming the bones.
How much emphasis do you put in the information you find on the internet when it comes to something that is very much under your control? When it’s something that is very individualistic? Do you think you’ll fall into the same category with the same outcome as everyone else? or do you believe that you are different and the outcome will be different?