Week —> Weekend —> Week
We’re getting back into the swing of things over here—four weeks into the semester, first round of papers graded and returned, yada yada yada. I like the rhythm that we get into during our semesters teaching, but I’m the first to admit that it sometimes feels like days and then weeks and then months pass, really quickly. I guess that’s not a bad thing, but sometimes I look back on a week and think, “What the heck did we do this week?!?”
The answer is usually the same—playdates, teaching, music class, little gym. I’m sure we ate some dinners in there as well. To be honest, some weeks just seem to…run together, if you know what I mean. I dunno.
I’m having a bit of amnesia about last week, but I do know one thing—I ran. A lot. I feel like I hit a nice stride in terms of my half-marathon training this past week. Long runs are getting easier and easier, and that’s a good thing—the race will be here in a month! This week, I ran:
Sunday: 4.8 miles
Tuesday: 5 miles
Thursday: 8 miles
Saturday: 3 miles
Sunday: 9 miles
At the end of my 9 miler today, I did a mental check-in and asked myself, if I had to, could I run 4 more miles right now? And the answer was…yeah, probably. I’m not worried about finishing the race…but I do want to work more and more on speed before the big day.
I also did yoga twice this past week…which I’m kind of counting as strength training too, ha.
Meals have been simple but good. Tonight, we enjoyed baked tofu, roasted sweet potato, and a pre-bagged salad mix of kale, radicchio, brussels sprouts, pepitas, and dried cranberries. I’m not always a fan of pre-bagged salad mixes, but I really like this one.
Mmmmm…coating the tofu with some panko breadcrumbs really gives them great crunch. This was a simple meal, obviously, but tasty!
Gotta go get some reading done for my classes tomorrow, and then…BED.