Another week comes to a close, and I am ready for it. I need a bit of a head-clearing, because I did not get much accomplished this week.
BUT today, I did have a good run, so I’m going to take that as a victory and head into tomorrow ready to conquer the weekend.
I was up at 7 for some breakfast:
I let this sit for a while, and finally got to the trail around 9:30. When I got there, despite the heat and sunshine, it started to rain! I ran my first mile in the rain, which was fine, but then the rest of my run was SO HUMID. It was bad.
My run today was 800m intervals. I warmed up with an 800 and then ran an 800 hard (I was shooting for between 3:30-3:45), and alternated between them. I took a water break after two miles and then ran another hard interval before a one mile cool down.
After lunch, I wasted a lot of time doing pretty much nothing. I finally got myself to the library around 2, and finished a chapter of bookwork problems, and then got off track again. I DID do my meal plan for next week, so that’s something.
Part of my meal plan included my craving for tonight’s dinner: pimento cheese spread!
In case you don’t know, pimento cheese spread is a mixture of shredded cheddar cheese, mayo and pimentos. Sometimes you add sugar (I did!) and other things, but those are the basics. There’s a lot of debate about the best cheese to use (real cheddar vs. Velveeta) and which brand of mayo to use.
Although I grew up with Velveeta pimento cheese, I made mine with a block of extra sharp cheddar, shredded in the food processor. I used a mixture of Helman’s (we had a jar to finish up in the fridge) and Miracle Whip, pimentos and sugar, plus a little smoked paprika and cayenne pepper for fun.
On the side I kept things simple with some carrot sticks and hummus for dipping.