I did an 8k this past Sunday. I didn’t train for it at all – at all, at all at all at all. And once the race started, my worst fear almost became a reality. Being the last person to cross the finish line.
Don’t do what I did, and not train for a marathon.
I wasn’t the last person, but I was pretty freaking close, with a few stragglers behind me. It was a close call…and borderline embarrassing.
Thankfully I didn’t do it alone, I had my sweet husband by my side, who mind you, could have finished that run in half the amount of time it actually took to complete it. It was a sweet moment, jogging (walking) alongside my love, alternating pushing Oliver in his buggy. We did it together, our little family, chugging along the finish line.
I’ve been making roasted balsamic vegetables lately. I love them. You can mix and match different root vegetables, but I love the potato, mushroom, carrot and onion combo. It’s perfect for the season. Perfect for now.
Now I’m off to find another 8k to run, and actually train for :)
Roasted Balsamic Vegetables Recipe
3-4 red potatoes, cut into quarters
1 large white or yellow onion, cut into thick slices
4-5 carrots, cut into 1 inch pieces
1 cup white mushrooms, or crimini mushrooms, rinsed well
1/4 cup olive oil
1/4 cup balsamic vinegar
1 springs of rosemary, chopped finely
salt to taste
Place chopped vegetables into a large bowl, pour in vinegar, oil and rosemary and mix well coated. Pour onto a baking sheet and evenly spread out. Bake at 375 degrees Fahrenheit for 15 minutes and stir vegetables around. Then bake for another 20 minutes, or until vegetables are tender when poked with a fork.
Salt to taste, once done.