This is what we looked like after our run today.
This picture should be called Eden and I and the Non-Participant. Yes, he ran. Yes, it was a good run. No, he doesn’t want you to know about it. Eden and I ran four miles because she is starting to train for her first half-marathon next summer. Our mouths are hanging open because we were trying to show you how we could see our breath (it was only 32 degrees) but we couldn’t catch it in the picture.
I guess I was boinging after my run today. It is wonderful to have a running partner to help get you out of the house. When you’ve both got up and got dressed for your run, you can kick each other out the door. As a parent, I am excited about setting a good exercise example for my kids. Having them as running partners is a blast.
Yesterday’s run was even better — I ran 11.4 with negative splits (last miles faster than first miles.) If you can get yourself out the door, the temperatures are great to run in right now.
I also made this great soup yesterday. I got the recipe out of Runner’s World magazine, and juiced it up a little bit.
Tomato Chickpea Soup with Pesto
2 Tablespoons olive oil
2 onions, peeled and chopped
1/2 bunch celery, washed well and chopped
2 large cloves garlic, chopped
64 ounces tomatoes
1 quart water
2 cans chickpeas (garbanzo beans), drained and rinsed
2 teaspoons salt
1 teaspoon Italian seasoning
basil pesto for serving
Saute onions, celery, and garlic in olive oil in a large stock pot until wilted, about 5 minutes. Add tomatoes, water, salt and Italian seasoning and bring to a boil. Simmer for about 15 minutes, then add chickpeas. Cook for about 10 minutes more, allowing flavors to blend. Serve with a scoop of basil pesto on top. This was a delicious, quick, lunchtime soup.
Hope you enjoy your day.