Broken Wrist Runner and Mushroom Farro Thick Soup

by Joanne on December 30, 2016

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.

red cast

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,

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Serves 4- 6

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  • 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.

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What’s your favorite soup?


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