Three weeks ago, I traveled to Las Vegas with some girlfriends.
It was fantastical.
It was glorious.
And, it was 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.
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.
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.