Saturday, April 2, 2022
Go! St Louis 2022
I feel like a had a really good time doing this 5K. One of my fastest runs this year and I felt good after it. So glad I decided to do it. Unfortunately, it lulled me into signing up for the half at Halloween-yikes!!!!
Saturday, February 26, 2022
Snowball Series #5
Saturday, February 12, 2022
Snowball Series Run #4
Run #4 was at PowerPlex and was 5 miles. It was so cold, this was the coldest run I have done and I was pretty slow. Still, I ran the whole way, so this is now the furthest I have run without stopping. This was my goal for this year, so I am pretty pleased.
Saturday, January 29, 2022
Snowball series Run #3
Run #3 was at Creve Coeur park, 7K. I ran the whole way, which is the furthest I have run without stopping. It was nice and flat and the weather was pretty good, so my pace was quite good
Saturday, January 15, 2022
Snowball Series Run #2
Slow pace, but I did it!!!
Saturday, January 1, 2022
Snowball Series 2022
I know I hadn't been running in a while, but I hadn't realized that I hadn't logged any runs since 2017. I started running again a few months ago, with the goal that I'd register for the 2022 Snowball Series. Covid has changed everything, and they did a virtual series last year & the website suggested that they would do the same this year. So, I signed up for the Frostbite series instead and ran two races last month. The first Snowball run was this morning in Forest Park. It was 30 degrees and pouring, I drove over to Forest Park, but decided to leave after there was no way I was going to run when it was raining that hard-anyone outside was absolutely soaked. It's not worth the risk of getting sick at this point. Luckily, I can run virtually and still get the medal, so I'll try to catch up later this week. Such a shame though.
Tuesday, November 2, 2021
Roasted Sweet Potato Soup
Ingredients
1 1/2 pounds sweet potatoes peeled and cut into ½ -inch pieces
1 medium yellow onion coarsely chopped
2 medium carrots peeled and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon black pepper
2 teaspoons cumin seeds crushed
3 cloves garlic minced
1 piece 2 inches fresh ginger, peeled and chopped
1 jalapeño seeded and chopped
4 cups chicken broth
1 14-ounce can coconut milk
2 tablespoons fresh lemon juice
1 teaspoon ground coriander
Instructions PREHEAT the oven to 450°F. LINE a large rimmed baking pan with parchment paper. Combine the sweet potatoes , onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil; toss to coat. Sprinkle with the salt, pepper, and cumin seeds; toss to combine. TRANSFER to the baking pan. Bake for 20 to 25 minutes, until tender and beginning to brown. HEAT the remaining olive oil in a large pot over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute. Stir in the broth, coconut milk, lemon juice, and coriander; bring to a boil. Carefully add the roasted vegetables. Remove from the heat. USE an immersion blender to blend the soup in the pot. |