On December 10th I slipped on ice and broke my wrist. Never having broken anything before, I wasn’t sure what I had done. Here is the reenactment of that fateful morning:
Just wasn’t in the mood to do an out and back longer run of 14 miles. I thought I’d do a short run at the college track and leave the long run for Sunday. After finishing several laps, I exited through the gate, looked down and saw a white patch of snow. Turned out it was a sheet of ice. The fall happened faster than any fall off a horse or trip on the side walk or fall down a grassy hill. My right foot hit that ice, slipped left and I landed face and wrist first. No other body part was even bruised. There was a loud CRACK as I hit my face. When I got up, my headband was off my ears and I couldn’t fix it because my wrist hurt so badly.
I sat by the side of the college at 7:30 am, no one around and thought the only way to get home was to walk. I held my arm for 1/2 a mile before reaching our back door. On the walk home, I wondered if I should go to the hospital? It may only be a sprain but I couldn’t let go of my arm. The pain was to intense.
X-Rays confirmed a bad break. The following Thursday I underwent a 2 hour surgery. 2 plates and pins put me back together. It has now been 3 weeks and I’m beginning to panic. BOSTON TRAINING! When will I be able to get serious about training for my 7th consecutive Boston Marathon?!
I go back to the surgeon for stitch and pin removal Tuesday. I’m hoping for good news and the green light to run. Stay tuned because some how I am going to get aerobically fit to run Hopkinton to Boston in April.
In the meantime, I’m doing a lot of walking lunges and other leg work. I walk Zoey keeping it slow. I can’t put a glove on my hand and getting dressed for the cold weather is a chore. I walk at about a 4.0 to 4.5 pace with a 3% incline on the treadmill and I’m eating healthy. Speaking of which, check out the super food recipe below.
Mushroom Farro Soup/Stew.
Just the spot on a cool weeknight. Fix it fast. Eat it slow. Enjoy and savor the flavor,
Serves 4- 6
- 1 cup Farro
- 3 cups water
- 1 TBS olive oil
- 3/4 cup chopped carrots
- 1/2 small onion
- 15 oz can petite peas, drained and rinsed
- 1 cup sliced fresh mushrooms
- 1 1/2 TBS flour
- 2 cups fat free or 2% milk
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 to 1 TBS Turmeric (optional)
Bring the farro to a boil in 3 cups water, reduce to low and allow to cook for 12 minutes.
In a large saucepan, heat oil over medium heat. Add carrots, onion, peas and mushrooms. Allow to cook for 6 – 7 minutes. Add the farro and whatever water remains in the pan to the carrot – mushroom mix. Bring to a boil. Reduce to simmer and cook uncovered for 12 minutes.
In a small bowl, add the flour, salt, pepper and turmeric. Whisk in the milk until smooth. Stir into the soup and bring to a boil. Stir constantly. Cook after boiling for 2 minutes or until thickened.
What’s your favorite soup?