I had a few days off from subbing this week, so I caught up on laundry, tackled the paper pile on my desk and made necessary phone calls.
I got my short runs in-twelve last weekend-and a few runs in during the week. The weather changed drastically to cold temperatures. My runs seemed long, slow and sluggish this week. I am worried about the marathon-its temps, as well as my ability. I just realized this week that my goal (3 hours and 45 minutes) is only five minutes off the qualifying time for Boston Marathon in the spring. Hmmm. If I make it, I will train in the winter, the dark and cold, to run a hilly, people-packed race right around my birthday... if not, well, I need a new plan. We shall see a week from Sunday.
My oldest daughter finished out her cross country season this week with a good, strong race on a hilly course with a distance longer than she normally runs: her race courses are usually 2 miles, this last one was 2.5. She did great.
My youngest will be finishing her soccer season tonight. She has found the position she loves is defense, and second best is midfield. We will see if that's the same in the fall.
Today my husband and I both blocked the day off from work/subbing and went to see the William Wegman exhibit at a local area art center. It was awesome-his postcard art, and my favorite: the weimaraner photographs. Wow. He has a sense of humor and great photographical eye.
Tonight I scrapbook after soccer, at my sister in laws,with the ladies. Then tomorrow we head to my parents' home in the town where I grew up for my niece's first birthday. Will be nice to see the family.
Hope your fall has started off wonderfully!
Friday, October 12, 2007
Monday, October 08, 2007
Smile
I saw a bumper sticker today that made me smile:
"What if the hokey pokey is what it's all about?"
"What if the hokey pokey is what it's all about?"
Saturday, September 29, 2007
24
This morning I tackled the dreaded 24 miler. I did the first twelve by myself and then a friend jumped in and ran the second half with me. I have the marathon in three weeks, so I hope I didn't do something crazy running this today. The plan says 24, so I did it. I ran it slower than race pace (I ran in 9:11 per mile pace and I'm hoping closer to 8:30) but ran it nonetheless. I'm tired and the muscles around my knees are a bit sore; woke me from a nap, actually. But other than that, I'm moving and feeling good (so far. :)) I am planning on easy runs from now till the "big day", with the weekend runs being 8 and 12, sorry if I've already said that. :) After the mentally defeating issue on the 22 day, I was happy to know I could do it. Now, lots of water, healing muscles and shorter workouts as I count down.
In other news, I am still in the kindergarten classroom, subbing for a teacher who is ill. Boy, those kids wear me out. They are walking (or running!) bundles of energy. They are fun little people, they just wear me out. I've gotten a lot of hugs and a student even brought me an "apple for the teacher" this week. It was so cool. The teacher will be back part time on Monday and Tuesday and see how she feels. I haven't been able to get every thing done at home, but that's ok, I'm doing one of my favorite things: teaching! My frozen meals from two weeks ago sure have come in handy on the busy nights! We had a few chilly nights this week and it was nice to have a warm, filling casserole for dinner. My husband said again that one of them was the best thing I'd made, ever: "thumbs up"! :) It was easy and froze well, except I didn't put the crumbs and butter on top until I thawed it. Here's the recipe:
Chicken Noodle Casserole
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.
Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.
Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.
Serving idea: have with buttered green beans and biscuits.
Hope your week went well!
In other news, I am still in the kindergarten classroom, subbing for a teacher who is ill. Boy, those kids wear me out. They are walking (or running!) bundles of energy. They are fun little people, they just wear me out. I've gotten a lot of hugs and a student even brought me an "apple for the teacher" this week. It was so cool. The teacher will be back part time on Monday and Tuesday and see how she feels. I haven't been able to get every thing done at home, but that's ok, I'm doing one of my favorite things: teaching! My frozen meals from two weeks ago sure have come in handy on the busy nights! We had a few chilly nights this week and it was nice to have a warm, filling casserole for dinner. My husband said again that one of them was the best thing I'd made, ever: "thumbs up"! :) It was easy and froze well, except I didn't put the crumbs and butter on top until I thawed it. Here's the recipe:
Chicken Noodle Casserole
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.
Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.
Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.
Serving idea: have with buttered green beans and biscuits.
Hope your week went well!
Saturday, September 22, 2007
Thursday, September 20, 2007
Sites & Books
Some new sites I like right now...
- handmade arts-to buy, not auction... And I just like looking at what they pick for the day as "inspiration". :) http://www.etsy.com/
- Inspirational billboards... I really liked the Helen Keller billboard.... http://www.forbetterlife.org/be_inspired/billboards.asp
- I'm sure I've mentioned www.woot.com and maybe even http://wine.woot.com/ but I just now found http://shirt.woot.com/ (some shirts are weird, some wines are a bit expensive, but a fun thing to check out now and then)
- And lastly (for today :)) is scrapblog: a scrapbook + blog combo. I thought it interesting although I haven't played around with it http://www.scrapblog.com/
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