The week began with cake.
Our office is big on celebrating things — birthdays, baby showers, new interns, the arrival of summer, etc.
Last week, my colleague, Kevin, got me a cake to celebrate completing 10 states. It was awesome of him. He said I’d get another cake after I complete 10 more states. Something to look forward to!
MCM Training Week 8:
This summer is flying by. I’m almost halfway through training, which is crazy because I feel like I just started.
This past week was ok. I had a few solid runs (on the treadmill) mid-week, and a rough 17-miler, which I did on the C&O Canal Towpath. The 17 miles were long. I was feeling more tired than usual for some reason (maybe it was the heat, maybe it was just because).
I ran errands on Sunday and ended up walking around the mall for two hours. Does that count as cross-training? I was planning on doing SUP yoga again, but didn’t sign up in time.
Monday, Aug. 10 – off
Tuesday, Aug. 11 – 10 miles – treadmill
Wednesday, Aug. 12 – 8 miles – treadmill
Thursday, Aug. 13 – off
Friday, Aug. 14 – 5 miles – treadmill
Saturday, Aug. 15 – 17 miles – C&O Canal Towpath
Sunday, Aug. 16 – off
Total: 40 miles
Cross-training: walking around the mall?
Goals for this week: do more core exercises
—
In non-running news, we wished our summer interns farewell last week with beer and games at Penn Social, near the Gallery Place Metro station. They have pretty good happy hours specials.
After struggling through my long run on Saturday, I took a two-hour nap, which is becoming the norm, and then met the cousins in Alexandria for dinner and gelato.
We went to Bistro Du Soleil, a cute Mediterranean restaurant on King Street. Food was amazing. Highly recommend checking it out.
Our dessert destination was Casa Rosada, just around the corner. That was good, too. Saturday night = total gluttony.
I spent Sunday being an adult. I cleaned, ran errands, attempted to shop for new work attire (that was a fail), and made a breakfast dish for dinner.
I made eggs baked in tomatoes. It’s an easy dish that can be made different ways. I used this recipe.
Basically, I cored out the tomatoes, cracked an egg into each, added a tablespoon of milk and grated Parmesan to each, and baked for 30ish minutes at 375 degrees. Topped with dried herbs before serving. It was good, not too heavy.
Have a great week!
That tomato/egg dish looks great! Two more months until #Runwiththemarines!
The tomato/egg dish is super easy! And you can pretty much stick anything in there. I know, Chi and MCM are around the corner!