Hello friends! Can’t believe it’s August and Labor Day is peeking around the corner. Summer is flying by! Let’s rewind back to Memorial Day weekend for a minute though. I owe you guys a race recap for state #19: Massachusetts! Yes, that was more than two months ago. Sorry for the delay. Things happen. Laziness happens. ¯\_(ツ)_/¯ The race was a good one — I did Boston’s Run to Remember. It honors the city’s first responders killed in the line of duty. The weather was beautiful, the race was well-organized, there was amazing course support, annnnd I finished with a PR. Second PR that month! I highly recommend this race if you’re looking for a good half marathon in the Boston area. Advertisements
Happy Sunday… almost Monday! My coworker, Erin, brought in some beauties from her parents’ garden in New Jersey the other week. I snagged a summer squash and green peppers with plans to roast and toss them in a simple bulgar salad. I figured it would be a nice light, summery dish. 🙂 Have you ever had bulgur? It’s one of my favorite go-to’s during the week because it’s cooks quickly and can be incorporated into a lot of dishes. It’s a whole wheat grain that’s cracked, pre-cooked, and full of fiber, protein, iron, and B vitamins. I tend to eat bulgur the same way I do rice — so basically, with veggies or meats. My favorite way to eat bulgar is with spinach or kale, tossed with a few seasonal vegetables. This recipe was created on a whim — I wanted to use Erin’s squash and peppers, as well as a couple of other things I needed to consume before it went bad, like my tomatoes and spinach. Let me know what you think.
Wow, and just like that we’re more than halfway through June! The last few weeks have been a bit of a whirlwind — went to Mexico, celebrated my birthday, went to Kentucky/West Virginia for the Hatfield-McCoy race, and in between all of that, there have been many dinners, after-work events, social gatherings with family and friends, and the birth of my cousin’s new baby! I finally have some downtime this weekend and hope to catch up on my race updates and clean up this website a bit. First, I have to say: The Hatfield-McCoy double half marathon has definitely been the most challenging race I’ve done yet. The heat and elevation kicked my butt (hard) in both states, and there was a point during the second half where I seriously didn’t think I was going to make it. But I did — and thankfully, without any major sickness or injuries. So states numbers 14 (Kentucky) and 15 (West Virginia) are done! Yay!