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| It is shocking that my size 10.5 feet fit in anything. Thank goodness you can't see how badly I need a pedicure. |
Thursday: 2.20 mi recovery run/ 19:38
I totally shocked myself with the tempo run on Wednesday. I really pushed it and I'm happy with the results. Today, "the plan" said to do 2 mi at 10:25. That's a tad slow for my tastes, although I didn't really intend to run as fast as I did. It was horribly humid out today and after 20 minutes I looked like I had been in the pool.
I'm fighting tendinitis in both of my feet. On my left foot, it's on the top of my foot and runs up the ligament from my outside three toes and up across my ankle. Changing how I lace my usual running shoes has helped the burning I feel in that foot a lot. In my new shoes, the current lacing pattern seems to be putting pressure on a nerve and I'm losing feeling in those toes on that foot.
On my right foot, the pain is in my big toe. I've had tendinitis there before and a doctor has given me a giant shot in that joint before - an experience I'd rather not repeat. The way the joint itself is swollen, it is probably the start of a bunion. It was bound to happen as much as I abused my feet dancing and wearing pointy toed stilettos. I'm using my yoga toes at night to help reposition that joint and it helps some.
For both feet, I've started doing ice baths post-run instead of the usual ice packs. It's not fun. I have no idea how in the world elite athletes submerge themselves in bathtubs full of frozen water on a regular basis. I do think it has been more effective than those blue gel packs. We'll see if I have to go to the doc and get a big needle stuck between my toes again.
This Week's Dessert: Best in Show Blackberry Cobbler
KC loves fruit-laced desserts, so we're working our way though the berry family this month. This recipe would work great with any berries for sure. It reminds me of the quick cobbler my grandmother used to make and I chose to sprinkle the finished product with a little sugar like she used to do.I doubled the butter in the original recipe because I'm southern and adding butter is never a bad idea. It is weird to put the batter in first and top with the berries and then pour water on top of that, but people who write recipes are way smarter than I am, so just embrace the weirdness. It all works out in the end.
Ingredients:
1 cup white sugar
1 cup all-purpose flour
2 tsp baking powder
1/2 cup milk
1/2 cup melted butter
2 cups blackberries (I used frozen because that's what I had and it worked out fine)
1 cup water
Directions:
1. Preheat an over to 350ºF, grease an 8x8 or 9x9 baking dish
2. Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and melted butter until a batter forms. Scrape into prepared baking dish.
3. Add blackberries on top of batter and sprinkle with the remaining 1/2 cup of sugar. Pour in the water on top of the berries and sugar.
4. Bake until the batter has risen and the top is brown - 45 min to 1 hour. Cool before serving.
Recipe source: All Recipes
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