I did my long "run" yesterday. It's the first time I have attempted to exercise more than an hour on my long run day in over a month. (That's my first mistake. I don't know why it took me so long to get to over an hour.) This was a simulated long run, of course. After four weeks of cross-training, I don't feel anywhere near ready to do a six mile plus long run. In any event, I went in to the Y and managed somewhere around 1:10 to 1:20 on the elliptical. I am guessing at the time because the machine actually stopped recording the time at 1:05, and it took me a while to recognize that. I was surprised that I would last that long on the elliptical, but reading the fourth book in the George R.R. Martin Fire and Ice series really made the time flip by fast. That, and listening to one of my favorite Killers albums. I was multi-tasking!
After the elliptical, I headed upstairs to run on the track. That went pretty well. I only did a mile, though. By then, my legs were feeling really tired after the long elliptical session. Cardio-wise, I felt good, though. So, the foot felt more or less fine - the usual ache after, but no sharp pains. The shin felt pretty good immediately after the run, however I did notice some tenderness later in the day. This morning it is back to what I will call barely tender. I guess this is all a good sign, but I wish it would just go back to being nothing at all, like the other leg. I have to keep reminding myself that I am still dealing with a tight IT band on that leg and patellar tendonitis on that leg, too. That part of my anatomy is just bound to be messed up until I get a handle on all that. So, I guess I should take what I can get. As long as it doesn't hurt worse, I'll keep trying to get back into running. This time, I swear, if it starts to hurt worse, I am seeing a doctor.
Last night was a night for comfort food, so I made an old standard - a vegetarian risotto recipe that I originally adapted from the cookbook Fresh from the Vegetarian Slow Cooker by Robin Robertson. This has since gone through so many changes, however - not the least of which is that it is no longer a slow cooker recipe - that I do consider it my own. If you want creamy, filling comfort food, that is super simple and quick to make, this is it.... The kids are hit or miss on this one. If they are hungry enough, they'll inhale this and claim it's delicious. If they aren't, they'll pick at it and begrudgingly take bites. What does that tell me? Nothing. They do that with everything. The adults in my life like the recipe well enough, though. Enjoy!
|My favorite broth. BAM!|
2 cloves garlic, chopped
3 TB of olive oil
1 1/4 cups arborio rice
3 1/2 cups vegetable broth
8 oz. package mushrooms, chopped or sliced
1 tsp dried thyme
1 tsp salt
1 cup frozen peas
1 cup frozen corn
Saute onion and garlic in the olive oil until soft. Add the rice and stir to coat with oil.
Stir in broth, mushrooms, thyme, and salt.
Cover and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. (Note: Sometimes, if there is a lot of moisture in the mushrooms, the first simmer can take longer than 15 minutes. In that case, just let it simmer until most but not all of the liquid is gone.) After 15 minutes, add peas and corn, cover and let steam in pot on medium-low heat for five more minutes. Done.
Do you have any favorite comfort food recipes you like to cook up?