And We’re Back.

Three weeks ago, I traveled to Las Vegas with some girlfriends.

It was fantastical.

It was glorious.

And, it was hot.

(116˚F hot.)

The furthest I’d run was a whopping 4.5 miles—1 mile on the treadmill before fleeing up to my room to grab my room key, water bottle and phone to promptly hit the Strip.

I ran all the way to the welcome sign, took a photo and crawled my way back to the hotel.

Welcome! It's hot here.

Welcome! It’s hot here.

Needless to say, my 14-miler wouldn’t happen.

I returned to New York feeling fully refreshed—and a little heavier from lots of glorious food—yet downtrodden.

I went for a run with Ali, who asked how my training was going.

“….Well… not the best.”

I decided that if I am going to train properly, I need to hold myself accountable. Perhaps, through a series of blog posts.

That was two weeks ago.

Yesterday, I went out for a series of ‘800s on the Reservoir.

I felt great, focusing on my form and cruising by people.

When I came home, I looked at my splits.

And it wasn’t as fast as I thought. (Or even hoped.)

I’ve got work to do.

So it’s time to keep myself accountable.

I’ll be back soon, I promise.

In the meantime, enjoy this easy pizza recipe.

Tomato Pizza
Serves 2

1 ball thawed pizza dough
cornmeal, for pizza stone
1.5 cups marinara sauce
2 med. vine-ripened tomatoes, chopped
1 Tbsp. dried oregano
1 cup Parmigiano-Reggiano, grated

1. Preheat oven to 450˚F.
2. Roll out dough onto pizza stone seasoned with cornmeal; spread marinara on dough, leaving 1-inch around the edge; top with tomatoes, oregano, and Parmigiano; bake in oven for 15 minutes, or until dough is golden in color; remove from oven; cool 5 minutes; cut into slices; serve.



2 responses to “And We’re Back.

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