What a beautiful weekend! I was planning on doing a longish run on Sunday. Longish to me these days is over 5 miles.. Rain was predicted for Sunday, so I decided to get out on Saturday instead. Did 7 miles and felt great! I haven't felt this good running in months and it is such a relief. The weather was perfect, sunny, in the 40's and no wind. I actually got to run without layers of clothing...just an running shirt and pants...so liberating. Sunday ended up even better...it did not rain and temps were in the 60's, I couldn't resist and went out for another 3! Ordinarily do not run 2 days in a row anymore, especially after I have done a longer one, but could not pass up those temps! I didn't feel as good as I did on Saturday, but it was still good. Today is rainy and windy and snow showers predicted for tomorrow...Spring in Ohio!
On the days that I have not been going outside to run, I am continuing to do some free weight training and the walk/jog 4 mile DVD with Leslie Sansone, this is really a good DVd and gets the old heart rate up...I really think it has helped me with my speed, believe it or not, she really has you moving continuously for about 45 minutes...highly recommend if anyone is in the market for a good workout inside.
I am a little concerned about a weird pain that I have been experiencing in my left calf. It is a dull ache and it feels like it is going to cramp up, but it never does. What has me concerned is I was reading an article about blood clots in runners by Jenny Hatfield and the sensation I have been experiencing is one of the symptoms. If it continues, I will have to have it checked out. If I had not read the article I would not even be worried about it.
Made this great potato salad this weekend:
2 poundsclean, scrubbed new red potatoes
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.