Yesterday I set off to do my long run, week 4 of my training, which is also the longest I have run since I got back into running. I am sure for a lot of you the 9.5 miles wouldn’t be so much but it was a pretty descent run for me which is making me less excited about the 12 miles that is creeping up in 2 weeks. I am training for the Vivi Citta’ 2010 Firenze ½ marathon. I have not technically signed up yet because we are still trying to figure out what I have to do in order to sign up. Maurizio read all the rules and regulations and it seems I may have to have a doctors visit or be registered with a recognized sports group. Since we are new to this, we aren’t sure what else needs to be done. We are going to take care of this by the end of the week and I will be officially registered, Hopefully! I did the run at a slow pace of about 11.3 minutes per mile and I actually felt good at the finish. Regardless, as soon as I got home, I iced my right hip and knee where my IT band has been bothering me. I was a little sore in the evening but today I ran a quick 3 miles and I felt good.
I wear a heart rate monitor when I run and it told me that I burned 1,076 calories so I decided to refuel with some good ole’ comfort food.
For Lunch I had Fusilli with Ricotta Sauce:
Bring your water to a boil, make sure you salt the water. Add the pasta and cook about 12 minutes (make sure not to overcook your pasta). Meanwhile, chop ¼- ½ of an onion (I usually use red onion), 1 clove garlic, and quarter 4-5 cherry tomatoes. Put some olive oil in a skillet and sauté the onion. After the onion has began to cook, add in the garlic. When the onion and garlic are almost cooked through, add in the quartered cherry tomatoes. Don’t let the tomatoes cook fully through, remove the skillet from the heat and set aside. To the skillet add 3-4 tbsp. ricotta cheese (I used goat milk ricotta, delicious), and 1-2 tbsp. parmesan cheese. Mix the cheeses together in the skillet with the tomato mixture. Add the skillet back to low heat and melt the cheeses together. Add spoonfuls of the pasta water to the ricotta, this keeps the ricotta from clumping and makes it more creamy (eyeball it). Finally dump in the pasta and mix together. Buon Appetito!
I continued my cooking with an American Dinner:
Meatloaf, Macaroni and Cheese, and Sautéed Swiss Chard
For Dessert: Homemade Carrot Cake.
YUM!!!!!!!
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