Thursday, September 22, 2011
After having groused about boring wordless music, I'm somewhat baffled that Podrunner: Intervals is my current preferred podcast. Aside from breif narration at the beginning and the end, it's all music to specific BPM, with audio cues to move you from running to walking and back.
Aside from the fact that at one point I found myself on the wrong side of the interval (I must, in the panting misery, have missed a run-walk transition; since it only cost me one of the 90 second runs, I didn't think it was a huge problem) I'm finding this the most congenial of the podcasts to date. It's a very different mindset than walking, but it's doable. Mentally, at least. Physically, the jump to a 3 minute run is not especially fun. We're starting to get to the "I hate running" stage again, alas.
Eh, bien. I will shove through to the 5k, and then if all that happens is I add a bit of running interval training to my walking routines...I'm OK with that.
Wednesday, September 21, 2011
Wow, do I ever need to get in control of the dust in my craft room. Hard to craft in there when I can't stop sneezing.
(Yes, I'm still on track with running. I owe my non-existent audience another review, and will be doing W3D2 tomorrow. Perhaps this time I can actually do the run the way I'm supposed to, instead of getting back to front with my last intervals...ooops!)
Tuesday, September 20, 2011
A wildly improvised recipe that came out soooooo good. I'll put it into a proper recipe form eventally, but here for now are the notes:
In a middling-warm oven (350 or so) bake
-3 small winter squash.
I used something they called a sweet potato squash that I'd never seen before, but a small acorn or butternut would work fine too. Whatever the farmers' market has. Cook about 20 minutes. Learn from my mistake and cover the pan and add a splash of water; dry sqaush is not ideal.
Meanwhile, add to a large frying pan or dutch over:
-1 lb ground beef
-2-3 chopped onions
Cook, stirring frequently, for a few minutes, until onions are softening and beef is getting browned. Add
-2 c or more crushed tomatoes (I used a home-canned pint, but you could probably use fresh- and feel free to double the amount. I don't like tomatoes much, so used just enough to bind it and kick in a bit of flavor.)
-2 c cooked rice
-2 Tbs curry powder (or to taste--but be generous.)
Cook, stirring, until it thickens a bit and the meat is cooked.
Pull the squash out of the oven and, if you haven't already, cut them in half and scoop out the seeds. (Save the seeds and toast them with creole spice for a great healthy snack.) Divide the meat mixture evenly between the six squash halves and return to the oven for 10-15 minutes.
Reheats great--two minutes in the microwave! Or if you're only feeding one or two, do one squash and save the rest of the filling to stuff a green pepper, a summer squash, even a tomato...
Monday, September 19, 2011
So I went back to Running Mate Media's 5k101 program for the last run of week two. Not one of my smarter choices; this one ramps up at a slightly higher rate than the others, so it was a bit of a push, at 2:30 run/2:30 walk. I did it, rather to my surprise, without quite falling over--but since I'd already done a 2.5 mile "warm up walk" (that is to say, walked to the library and back before it closed, then went running, becasue it was too late in the day to do it the other way around.
Still don't like this podcast particularly.
Sunday, September 18, 2011
I went back to Carli from RunningIntoShape.com, this time with one of the Rock versions (she did podcasts with two different soundtracks.
Unfortunately, I didn't like this one much more than the other. I guess my taste in workout music is just...original.
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